Kikuya Lapu

Material Components

  • 1/4 ounce cranberry juice
  • 1/2 ounce fresh lime juice
  • 3/4 ounce orange juice
  • 3/4 ounce pineapple juice
  • 3/4 ounce grapefruit juice
  • 3/4 ounce passion fruit syrup
  • 3/4 ounce honey mix
  • 1 1/2 ounces aged pot still rum
  • 1/2 ounce aged column still overproof rum
  • 1 dash Angostura bitters
  • 6 drops pernod
  • 3 drops almond extract

Vessel

large snifter or Tiki bowl

Garnish

pineapple, cocktail cherry, mint sprig, and a paper parasol

Preparation

  1. Shake everything with plenty of ice.
  2. Pour unstrained into a snifter or Tiki bowl.
  3. Add more ice to fill.
  4. Garnish with pineapple, cherry, mint, and a paper parasol.

Notes

We have to assume that the legendary Bob Esmino didn't have easy access to a kitchen sink, or it would have ended up in this drink. As it is, the Kikuya Lapu has more ingredients than any other cocktail I've made, but hey, it's pretty damn good!

Rums used: Privateer Navy Yard Rum and Pusser's Blue Label.