This winter tiki cocktail was created at the Wo Hing General Store by Brooke Arthur, in collaboration with Chris Lane, the bar manager at Lolinda in San Francisco. Lane notes their differing palates as an inspiration for the drink's elements: "I tend to favor the richer side of things, while she likes dry flavors," he said. "We both love tiki and sherry, though." Describing this drink as a "tiki cobbler," Lane thinks that this is "the perfect example of opposites attracting."
"We ended up with a perfect compromise between the dryness of the sherry and the richness of the rum," he says. "Toss a little nutmeg on top for garnish and you have winter Tiki. Boom!"
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About the author: Lauren Sloss is a bicoastal food-lover who is based in San Francisco. Some of her favorite things include The Black Keys, goat gouda, and guacamole. You can follow her on Twitter @laurensloss.
- Yield:makes 1 cocktail
- Active time: 5 minutes
- Total time:5 minutes
- 1 1/2 ounces Amontillado sherry, such as Hidalgo Napoleon
- 1 ounce aged rum such as Ron Diplomatico (Angostura 1919 works nicely, too)
- 1/2 ounce Benedictine
- 1/2 ounce unsweetened pineapple juice (fresh is best)
- 1/4 ounce pineapple gum syrup (see note above)
- 1/4 ounce freshly squeezed juice from 1 lemon
- 2 dashes Angostura bitters
- Crushed ice
- Freshly grated nutmeg
Combine sherry, rum, Benedictine, pineapple juice, pineapple gum, lemon juice, and bitters in a cocktail shaker. "Flash" shake—shake the drink very quickly and not very vigorously—to chill ingredients, about 8 seconds.
Pour into serving glass filled with crushed ice; garnish with freshly grated nutmeg.