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SkinnyPupp · 04-12-2020, 05:27 AM

It's cheat day today! I've been dieting since the quarantine, but decided to go FUCKING HAM today, including Shake Shack, Cinnabon(s), and tikis all night.

This is my chance to share one of my favourite cocktails. It qualifies as a tiki. It's called the Humuhumunukunukuapua'a (and yes I wrote t hat from memory, my island on Animal Crossing is named after it). It's an incredible tropical drink, and the weird combination of orgeat and Peychaud bitters with London Dry gin seems to create a flavour unlike anything else I've ever had. Sometimes you'll have a cocktail where you can pick out all the individual flavours, but sometimes they combine to make something totally new. This is the latter. If I was to try to come up with something to describe it, I'd say something like... Fruit Punch. Which in a similar way, you have no idea what's in there, but it makes a refreshing drink.

Humuhumunukunukuapua’a
0.75 oz Lemon (this needs to be fresh)
0.75 oz Pineapple (this needs to be quality, not necessarily fresh. I use S&W brand and it foams very well and tastes almost as good as freshly juiced pineapples which are a pain in the ass to juice. I have had bad experience with Del Monte)
0.5 oz Orgeat (I use Giffard)
2 oz Gin (I use Bombay Sapphire 94 proof)
2 dashes Peychaud's Bitters (I use Bitter Truth Creole bitters)

I've tried the rum version Lauwiliwilinukunukuoioi-io, using Plantation Aged, but it just wasn't as good. IMO you need the botanicals in the gin to really get that weird 'punch' flavour.

I doubt you'll find this in a bar, but ANY good tiki bartender would be able to make it for you if you tell them the ingredients, as they are all very standard in any tiki bar.. Just make sure they make it like a tiki - use crushed ice. Those with equipment will probably use a blender or mixer, but you can do it in shaker tins with a whip shake and top with more crushed ice. Garnish with a maraschino cherry or mint leaves.

04-12-2020, 05:27 AM	#892
SkinnyPupp Hacked RS to become a mod Join Date: Feb 2002 Location: Sunny Hong Kong Posts: 55,103 Thanked 25,914 Times in 9,108 Posts Failed 1,574 Times in 720 Posts Member's Picture Albums	It's cheat day today! I've been dieting since the quarantine, but decided to go FUCKING HAM today, including Shake Shack, Cinnabon(s), and tikis all night. This is my chance to share one of my favourite cocktails. It qualifies as a tiki. It's called the Humuhumunukunukuapua'a (and yes I wrote t hat from memory, my island on Animal Crossing is named after it). It's an incredible tropical drink, and the weird combination of orgeat and Peychaud bitters with London Dry gin seems to create a flavour unlike anything else I've ever had. Sometimes you'll have a cocktail where you can pick out all the individual flavours, but sometimes they combine to make something totally new. This is the latter. If I was to try to come up with something to describe it, I'd say something like... Fruit Punch. Which in a similar way, you have no idea what's in there, but it makes a refreshing drink. Humuhumunukunukuapua’a 0.75 oz Lemon (this needs to be fresh) 0.75 oz Pineapple (this needs to be quality, not necessarily fresh. I use S&W brand and it foams very well and tastes almost as good as freshly juiced pineapples which are a pain in the ass to juice. I have had bad experience with Del Monte) 0.5 oz Orgeat (I use Giffard) 2 oz Gin (I use Bombay Sapphire 94 proof) 2 dashes Peychaud's Bitters (I use Bitter Truth Creole bitters) I've tried the rum version Lauwiliwilinukunukuoioi-io, using Plantation Aged, but it just wasn't as good. IMO you need the botanicals in the gin to really get that weird 'punch' flavour. I doubt you'll find this in a bar, but ANY good tiki bartender would be able to make it for you if you tell them the ingredients, as they are all very standard in any tiki bar.. Just make sure they make it like a tiki - use crushed ice. Those with equipment will probably use a blender or mixer, but you can do it in shaker tins with a whip shake and top with more crushed ice. Garnish with a maraschino cherry or mint leaves.