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Trader Vic’s Grog1 drink Original cocktail by Trader Vic; Adapted by Martin Cate / Smuggler's Cove, San Francisco, CA; Photo by Lizzie Munro |
| • | 2 oz. aged Jamaican or Demerara rum, or aged overproof rum |
| • | 1 oz. lemon juice (less if a sweeter taste is preferred) |
| • | 1 oz. pineapple juice |
| • | 1 oz. Passion Fruit Syrup* |
| • | 2 or 3 dashes Angostura bitters |
| • | Garnish: Maraschino cherries and mint sprig |
| Method: | |
| Combine all the ingredients, except the garnish, in a cocktail shaker with ice. Shake for about 5 seconds. Strain into a footed pilsner glass. Fill with crushed ice and garnish with maraschino cherries on a cocktail spear and a mint sprig.
Variation: Combine all the ingredients in a drink mixer with 1 cup crushed ice and buzz for 3 seconds. Pour the contents into a footed pilsner glass and garnish with maraschino cherries on a cocktail spear and a mint sprig. |
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| *For the Passion Fruit Syrup: | |
| • | 1/4 cup The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 1 1/4 cup water |
| • | 1 1/4 cup sugar |
| Method for the Passion Fruit Syrup: | |
| In a saucepan, combine the water and sugar over medium-low heat until the sugar dissolves. In a medium container, combine all the ingredients and stir until the Passion Fruit Concentrate is incorporated into the syrup. Cover and store in the refrigerator for up to 2 weeks. | |