Hawaiian Sunset
Smuggler’s Cove Recipe:
- 45ml vodka
- 15ml fresh lime juice
- 15ml fresh lemon juice
- 15ml orgeat (SC recipe)
- 1 tsp grenadine (SC recipe)
Adapted Recipe:
- 50ml vodka
- 15ml fresh lime juice
- 10ml fresh lemon juice
- 15ml orgeat (selfmade or Meneau recommended)
- 5ml hibiscus tea syrup (or homemade grenadine)
Shake everything on ice until sufficiently chilled, strain into a prechilled cocktail glass, garnish with a lime zest.
A simple, pretty summer drink for everybody, in the nose simply fresh zesty, slightly almondy-floral with a touch of red fruit. In the mouth similar, the very smooth Ciroc Vodka is here of course extremely silky and only a canvas, what he should for good orgeat (please homemade or only top brands such as Meneau) and of course again the here also great matching hibiscus tea syrup (you can of course use homemade grenadine too), which gives the drink beyond grenadine still a tad more complexity with floral and a touch tea notes, otherwise simply quaffable delicious, you could -but shouldn’t- empty the glass in one, two sips.
I would reduce the citrus slightly compared to the SC recipe, although that’s a normal adjustment depending on what orgeat you use, as the citrus notes come through a little too strongly for my taste and raise the hibiscus a little bit (compared to the grenadine in the SC), so that it is not too almondy & enough fruit remains.
Source: “Smuggler’s Cove” - Martin & Rebecca Cate, p. 62 (originally from the Aku Aku Polynesian Restaurant in the 1960s)
