Posted by TraderTiki on May 29th, 2008 — Posted in Concoctioneering, Events, OBG

A few weeks ago, my friend David of the Oregon Bartender’s Guild hosted the bar for a charity event. A woman in Camas, WA was very suddenly struck by an infectious disease that took one of her legs and almost took her life, and here friends had hired him to help them raise funds with a bar and original cocktail menu. He put a call out on the OBG message boards for any donations, raffle giveaways, et cet. When I asked what I could give, all he asked for was a recipe, and so I set out to make something extra special for the event.

Inspiration finally came at 4:30am on a blurry Wednesday morning two weeks before the event. I had just bottled a batch of Falernum the night prior and, came up with this little dazzler of a syrup for something a bit different.

Pa avaetuli

Pa’avaetuli Syrup

  • 2 cups Unsweetened Pineapple Juice
  • 1 1/2 cups White Cane Sugar
  • 2 Tblsp Rum-soaked Falernum Spices (lime zest, allspice, clove, toasted almonds, ginger)
  • 1 crushed Ceylon Cinnamon stick
  • 2 Horns Star Anise (the seed pods, not the whole star)

Place juice and spices in a pot and bring to a rolling boil. Reduce heat and let simmer for 20 minutes. Strain out spices. Add Sugar to Juice and bring to gently heat to a rolling boil while agitating. Syrup is done when spoon comes out smooth.

Note here the use of Rum-Soaked Falernum spices. Which, yes, means used spices. There’s still plenty of flavor in those suckers, and the Rum they’ve been soaking in just adds a bit of zip to it.

Here is the cocktail, as was on the menu at the Charity event.

Pa’avaetuli Cocktail

  • 1 1/2 oz Light Puerto Rican
  • 3/4 oz Lime
  • 3/4 oz Pa’avaetuli Syrup
  • 3 drops Bridgetown Bitters (sub. Bittermens Tiki Bitters)

Shake and strain into cocktail glass

The event was apparently a smashing success, and it was reported that my drink sold until there was no syrup left! Good thing I’ve got a few bottles to spare, and a big batch of Falernum about to be finished.

Oh, and the name? It means… whatever you think it means. Tell you what. I’ll send a bottle of Pa’avaetuli to the first person who can figure out the inspiration for the name, and post it in the comments section of this post. Good luck!

If you liked that post, then try these...

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What a nightmare.


Comment by Rupe

Would it be the Samoan tattoo motif that’s sort of like a bird’s leg?

Posted on May 29, 2008 at 11:38 am

Comment by TraderTiki

Yes, indeed it is!

With the name change a bit, to reflect the base of the syrup.

Shoot me an email to blair AT tradertiki DOT com and I’ll get a bottle sent out lickety-split!

Posted on May 30, 2008 at 11:13 am

Comment by Rick

Damn, this syrup sounds fine. It will be made after my next batch of falernum (which is tomorrow). What other potions have you tried it in?

Posted on May 30, 2008 at 2:17 pm

Comment by Marleigh

Um, YUM.

Posted on June 3, 2008 at 12:27 pm

Comment by Chris

That does sound fantastic - and for a good cause to boot.


Posted on June 3, 2008 at 1:46 pm

Comment by Tiare

Real nice! got to try this, so how to make the Bridgetown Bitters?


Posted on June 4, 2008 at 2:04 pm

Comment by TraderTiki


I usually just use it as the sweetener in a daiquiri (my typical starting point). Haven’t done much more with it just yet.


the Bridgetown Bitters info will be coming soon. Again, it’s Falernum spices, but with a few extra components and no sugar.

Posted on June 5, 2008 at 11:49 am

Comment by Andrew

For what it’s worth, I just mixed up a Pa’avaetuli Cocktail with Rhum Barbancourt 5 Star and it was a significant improvement over the white rum version.

Posted on June 21, 2008 at 3:42 pm

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