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Samoan Typhoon

Here´s a strong and spicy rum drink from Sippin´Safari, it was created at the Hawaiian Village motel and restaurant in Tampa in 1969 by chef Joe King Sui in true tiki style and ambiance back in the golden tiki days.

The drink is a mix of dark or aged Puerto Rican and Myers rums,vodka, pineapple, orange and and lime juices, passionfruit syrup and honey and blended with crushed ice.

I have changed it up a little bit though since i don`t have the exact rums, so i used Smith and Cross and Appleton Extra and a homemade vanilla flavored vodka and then all fresh juices.

It turned out a strong and spicy drink…

Then i made a variation of it and changed the Appleton for an aged rhum agricole and the vodka for a white rum, then switched orange juice for fresh grapefruit juice and added a dash of angostura bitters.

Turned out tasty as well.

SAMOAN TYPHOON

0.75 oz fresh lime

1 oz unsweetened pineapple juice

1 oz fresh orange juice

0.5 oz liquid honey

0.25 oz sugarcane syrup

0.25 oz passionfruit syrup

2 oz Appleton Extra dark Jamaican rum

0.5 oz  Smith and Cross strong dark Jamaican rum

0.75 oz vanilla flavored vodka (natural homemade with tahitian beans)

2 cups crushed ice

Dissolve honey in lime juice and place in a blender with all other ingredients and blend for 30 seconds. Pour in a tiki mug or tall glass and fill up with more crushed ice.

Garnish with pineapple leaves or slice and if you wish maraschino cherry.

TYPHOON FURY

0.75 oz fresh lime

1 oz unsweetened pineapple juice

1 oz fresh grapefruit juice (yellow)

0.5 oz liquid honey

0.25 oz sugarcane syrup

0.25 oz passionfruit syrup

2 oz aged rhum agricole ( i used Clemént VSOP)

0.5 oz  Smith and Cross strong dark Jamaican rum

0.75 oz white rum ( i used Denizen rum)

Dash Angostura bitters

2 cups crushed ice

Proceed as with the first drink and serve in a rum barrel tiki mug. Garnish with pineapple wedge and fresh mint.

 

Sugarcane bar

 

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