Tiki master Paul McGee’s recalibrated version of this mid-20th century classic involves dialing down the proportions and sweetness to yield an integrated, rum-forward cocktail with a skillfull layering of flavors. Rum-Bar Overproof White Jamaican Rum delivers notes of ripe tropical fruit, tempered by the funk and caramelized banana of Plantation Xaymaca Rum. Coconut syrup adds texture and sweetness, balanced by fresh pineapple juice, lemon juice and pomegranate syrup. A scant amount of Giffard Banane du Brésil liqueur adds aromatic intensity.
- 1 ounce Jamaican rum, preferably Plantation Xaymaca
- 3/4 ounce overproof Jamaican rum, preferably Rum-Bar Overproof White Jamaican Rum
- 1 ounce fresh pineapple juice
- 1 ounce lemon juice
- 1/2 ounce coconut syrup (see Editor's Note)
- 1/2 ounce pomegranate syrup (see Editor's Note)
- 1/4 ounce Curaçao, preferably Pierre Ferrand Dry Curaçao
- 1/4 ounce banana liqueur, preferably Giffard Banane du Brésil
Garnish: tropical fruit
- Combine all ingredients in a mixing tin. Add 5 ice cubes and shake for 5 seconds.
- Strain into a Hurricane glass filled with crushed ice.
- Garnish with tropical fruit.
1 cup full-fat coconut milk
1 cup granulated sugar
In a small saucepan, combine the granulated sugar and full-fat coconut milk. Over medium-low heat, stir until sugar has fully dissolved. Pour into an airtight container and store in the refrigerator when not in use. Will keep for up to 10 days.
1 cup unsweetened pomegranate juice
1 cup sugar
In a small saucepan, heat 1/2 cup of the pomegranate juice over medium-low heat until it has reduced to a quarter of its original volume (about 2 tablespoons). Add the remaining 1/2 cup pomegranate juice and the sugar and stir until the sugar has dissolved. Let cool, then store in an airtight container in the refrigerator for up to 2 weeks.