Building off the classic flavor combination created by Don the Beachcomber, San Francisco’s Pagan Idol adds cinnamon and grapefruit to passion fruit, lime, Angostura bitters and Jamaican rum to create this tiki cocktail.
“I wanted to create a drink that could highlight the cinnamon notes in Angostura bitters,” says William Prestwood, Pagan Idol’s former bartender, in “Easy Tiki: A Modern Revival With 60 Recipes” by Chloe Frechette. When choosing aged Jamaican rums for this cocktail, Prestwood and his team use equal parts Appleton Estate Signature and Rum-Bar Gold, a combination they have dubbed “Jam Tropics.”
Pagan Idol’s Quarantine Order
Makes 1 cocktail
3 ounces aged Jamaican rum (preferably equal parts Appleton Estate Signature and Rum-Bar Gold)
1 ounce lime juice
1 ounce grapefruit juice
1⁄2 ounce cinnamon syrup (see recipe below)
1⁄2 ounce passion fruit syrup (see recipe)
5 dashes Angostura bitters
Mint sprig, cherry and lime wheel for garnish
Combine all the ingredients, except the garnish, in a cocktail shaker. Add ice and shake vigorously until the ice breaks up into smaller pieces, about 30 seconds. Pour the contents of the shaker into a snifter and garnish with a mint sprig and a cherry speared through a lime wheel.
Makes 1½ cups
1⁄2 ounce Saigon cinnamon bark, broken into pieces
1 cup sugar
1 cup water
In a small saucepan, briefly toast the cinnamon over medium heat until fragrant, 3 to 5 minutes.
Add the sugar and water and bring to just under a boil, stirring until the sugar has dissolved.
Remove from the heat and let cool. Strain into an airtight container and store at room temperature for up to 24 hours or in the refrigerator for up to 2 weeks.
— From “Easy Tiki: A Modern Revival With 60 Recipes” (Ten Speed Press, $19)