The Wicked Wahine
Exotic, fresh and enticing...
Created by Brice Ginardi in his bar the ‘Okolemaluna Tiki Lounge’ on Kailua-Kona, Hawaii, Brice believes that artisan, farm-to-glass cocktails have no better home than the Big Island. But when he and his wife first moved there they discovered that the kind of exotic drinks they were used to in West Coast bars hadn’t yet found a foothold on those tropical shores. Enter the Wicked Wahine…
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Wicked Wahine
Complex and nuanced, it combines a traditional Tiki approach with fresh summer flavours and ingredients. The rum plays nicely with the brightness of the passion fruit and fresh juices, whilst the Falernum brings a touch of clove to the distinctive note of the Peychaud's.
Servings 1
Ingredients
- 1½ oz Spiced Dark Rum
- ¼ oz Falernum - preferably homemade
- ¼ oz Fresh Lemon Juice
- ¼ oz Fresh Lime Juice
- ¼ oz Passion Fruit Syrup
- ¼ oz Grenadine - preferably homemade
- 1 dash Peychaud's Bitters
- 1 Edible Flower - such as Hibiscus
Method
- Pour all ingredients into a shaker, adding enough ice to show above the surface of the liquid.
- Shake vigorously for around 15 seconds, strain and serve straight up (no ice) in a chilled Coupe glass
- Garnish with an edible flower or an orchid (if available).
We put a whole lotta love, lime and rum into our work, so if you think your friends would find this article useful, we’d be thrilled if you could share it with them!
Thank you. Mahalo.
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