Named for a hotel in Kingston, Jamaica, where a man named “slippery” stood behind the stick, this potent potable packs a palooka’s punch to the palate. A touch harsh at first, but, like a lot of good tropical drinks, takes dilution well and ends up a well-balanced sweet, sour, and fairly significant drink. With its high 151 content, it’s no wonder the bum named his version of the drink “Hell in the Pacific“.
Myrtle Bank Punch (source, Trader Vic’s Bartender’s Guide, 1948)
- 1 1/2 ounces 151 Demerara Rum
- Juice of 1/2 lime
- 6 dashes grenadine
- 1 tsp sugar
- float of Maraschino Liqueur
Mix rum, lime juice, and grenadine with sugar in mixing glass; shake with cracked ice; strain over cracked ice in 10 oz. glass. Add float of maraschino liqueur and serve with straws.
The Maraschino Liqueur float lends its earthy, sweet and slightly oily nose to the drink, while the lime, grenadine and sugar lend the sweet and sour to the smoky and rich Demerara rum, a bit of swizzling before the float adds some sublime condensation on the side of the glass. It’s a lovely drink, and tastes even sweeter with the spring sun standing overhead, evaporating the dismal grey that tends to linger over the great northwest. Rum, warmth in winter, shade in summer, truly a blessed creation.
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September 19th, now what exactly is that date.
On Demerara Rum
When you're thinking about tiki drinks, and rum, one of the things that comes to mind is how Donn and Vic were able to blend rums to make such potent potables.
Nui Nui, on the Menu Feb 19th.
Originally known as the Pupule (Hawaiian for crazy), the Nui Nui was one of Don the Beachcomber's original creations in his 1930s bar in Hollywood, and seems to have been fairly exclusive to the Don the Beachcomber restaurants and other of his haunts and creations.
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{ 2 comments… read them below or add one }
We just tried it with the true Maraska from Croatia and I don’t know wether it should be called hell in the pacific or heaven in my mouth. If you ever get a chance to have the original croatian and/or italian (Venice region) maraska/maraschino, don’t hesitate. For the grenadine I would recommend the french brand Monin, for the Demerara I wish I could find it in Belgium, I’m actually using rhum agricole St-James from Martinique as a substitute. Cheers !!!
I made a variation on this drink and call it “Helen The Pacific,” after my lovely wife. The recipe is here.