In the Trader Vic’s tradition, this drink is served in a Port Light glass, which resembles a rounded lantern with red glass and gold trim; the same glass in green is called a Starboard Light glass. A Port Light Highball appears in Trader Vic’s Bartender’s Guide (1947), but it’s very different from this drink, which Berry discovered at the Kahiki Restaurant in Columbus, Ohio, in 1996.
- 1 1/2 ounces bourbon
- 1 ounce lemon juice
- 1/2 ounce passion fruit syrup, see Editor's Note
- 1/4 grenadine, preferably Monin Pomegranate
- 1 cup crushed ice
Garnish: swizzle stick
- Put everything in a blender.
- Blend at high speed for 5 seconds.
- Pour unstrained into a Port Light glass, adding more ice to fill.
- Garnish with a swizzle stick.
Allow one packet of frozen 100-percent passionfruit pulp (Goya or La Fé, preferably) to defrost at room temperature, about 2 hours. Mix the defrosted puree in equal parts with a 1:1 simple syrup, bottle and refrigerate. It will last two or three days in the fridge.