At the forthcoming bar from Pablo Moix and Steve Livigni, the focal point of the beverage program will be tropical drinks—but don’t expect typical tiki. Instead, Moix will draw from the drinking cultures of the Caribbean, South and Central America as well as Mexico. “This type of drinking was the basis of the original riffs on Daiquiris and rum punches that created a fictional type of drink known as tiki,” explains Moix. Here, aged rum and blanc rhum agricole mingle with green Chartreuse, lime and raspberry, all served over a mountain of crushed ice.
- 3/4 ounce rhum agricole, preferably La Favorite Blanc
- 3/4 ounce aged rum, preferably Plantation Barbados 5 year
- 3/4 ounce lime juice
- 1/2 ounce green Chartreuse
- 1/2 ounce raspberry gomme syrup
- 6 dashes Angostura bitters
Garnish: mint, seasonal fruits
- Combine all the ingredients in a mixing tin and shake with ice.
- Strain into a double Old-Fashioned glass over a mountain of crushed ice.
- Garnish with mint and fruits in season.