John deBary, bartender at New York City speakeasy PDT, was one of the first to restore blue-hued drinks to a semi-respectable place in the cocktail world. His inspiration was derived from loyal customer Jacob Briars’ love for kitschy drinks. The tribute is named for one of Briars’ great friends, and former PDT bartender, Sean Hoard, whose nickname is Sharky. Like many of its tiki precursors, the Shark is a complicated recipe with a myriad of layers beginning with a base of butter-infused rum, a nod to the buttered popcorn rum Don Lee, another PDT bartender, once used to create the Cinema Highball. Cream, cane syrup and Frangelico follow to create a decadent backdrop for blue curaçao and overproof rum.
- 1 1/2 ounces rum, butter-infused
- 1/2 ounce overproof rum (Wray and Nephew)
- 1/3 ounce Frangelico
- 1/3 ounce blue Curaçao
- 3/4 ounce lemon juice
- 1/4 ounce pineapple juice
- 1/4 ounce cane syrup
- 1/4 ounce heavy cream
- 1/4 tablespoon Bittermens Elemakule Tiki Bitters
Garnish: lemon wheel and umbrella
- Add all ingredients to a cocktail shaker.
- Add ice and shake until chilled.
- Strain over cracked ice or small ice cubes into a chilled rocks glass.
- Garnish with a lemon wheel and a umbrella.