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.