Port Light

Rain, rain go away, come back some…well drat, we’ve had a drought here in the Bay Area for going on three years now.   I can’t just wish away the rain now that we finally have a normal (read: totally wet) winter.  This would all be perfectly agreeable as it would ordinarily mean fresh powder in Tahoe for me to enjoy Year Two of “Dave Learns to Ski” – a perfect winter.  But I’ve been saddled with a  seriously tweaked hamstring from an old injury which has left me hobbling around with a newfound appreciation for disabled ramps.

So until I get my two left feet back, I’m stuck starring out the wet, drippy  windows, daydreaming about sunshine and tropical beaches.  As I can’t quite hop on the next plane bound for Hawaii – at least not yet – I’ll have to rely on Trader Vic to help me imagine myself  in a Hawaiian Tropic ad.

1 oz fresh lemon juice
0.5 oz passion fruit syrup
3 tsp grenadine*
1 oz Bourbon

Blend with 1 cup crushed ice for 5 seconds and pour into collins glass or nautical tumbler. Add more crushed ice to fill.

Recipe courtesy of A Mountain of Crushed Ice.

For the grenadine, I combined the recipe from Tiare above with Jeffrey Morgenthaler.  Take a couple of pomegranates and use a juicer or reamer to grind the heck out of it to extract as much juice as possible.   Strain through a seive or cheesecloth.  Measure juice and combine with equal quantity sugar and two or three hibiscus flowers.  Warm (but do NOT boil) in a microwave to dissolve sugar.  Let the flowers steep for an hour.    Finish with a dash of orange flower water and bottle.

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One thought on “Port Light

  1. Waffelrezept says:

    Thanks for the infos! Your post really helped me.

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