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Cocktail Concoctions

Time for a Drink: Hai Karate

Time for a Drink: Hai Karate

Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers!

Tiki drinks are almost uniformly delicious—but the downside is, they're rarely simple.

On Wednesday, I wrote about a new book by exotic-drink expert (yes, there is such a thing) Jeff "Beachbum" Berry that collected recipes from two of his previous books, published during the 1990s, and revised and expanded on them, with new interpretations and more than 100 additional recipes. Here's an original Beachbum drink that needs no adjusting, and that's relatively simple to make, as far as exotic drinks go: the Hai Karate.

While many faux-tropical drink recipes reach deep into the mixological pantry, calling for ingredients such as passionfruit syrup and allspice liqueur and three types of rum, the Hai Karate is relatively straightforward. Several types of juice contribute a layered flavor to the drink atop the gentle richness of Virgin Islands rum. (Cruzan is a widely available brand that's both good and reasonably priced; I like the Single Barrel Estate rum for this drink). The sweetener, maple syrup (real stuff only, please; keep the Mrs. Butterworth's for your Eggos) lends complexity without the need for a trip to a specialty store or an expensive online liquor order.

Simple cocktails and highballs are of great value on weekend evenings, but when the mood hits to jazz things up a little, tiki-style drinks such as the Hai Karate can fit the bill perfectly.

Time for a Drink: Hai Karate

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About This Recipe

Ingredients

  • 2 ounces gold Virgin Islands rum
  • 1 ounce fresh lime juice
  • 1 ounce fresh orange juice
  • 1 ounce pineapple juice
  • 1 teaspoon maple syrup
  • 1 dash Angostura bitters

Procedures

  1. 1

    Combine ingredients in a cocktail shaker (you may wish to stir it a little, so the maple syrup dissolves in the rest of the liquid), then fill with ice. Shake well for 10 seconds and pour, unstrained, into a tall glass, adding more ice to fill the glass, if needed. Garnish with a lime wedge and an orange slice speared to a cherry.

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