Port Au Prince Cocktail
Labor Day is tomorrow, and while that may not be the official end of summer, it certainly feels like it. The kids are back in school, there’s a little bit of a chill in the air and the sun is setting earlier and earlier. But before you turn off the air conditioning and get out those winter clothes, there’s time for at least one more tiki cocktail.
So, to bid adieu to my tiki summer, I thought I’d bring you a true classic: the Port Au Prince. Why is this one more classic than the others? Well, it’s a Don the Beachcomber original and dates back to the late 30’s. Since Port au Prince is the capital of Haiti, Don created the drink in order to showcase Haitian rum which is usually made from either molasses or sugar cane. Since there are 2 different kinds of Haitian rum, Don used both in the Port au Prince. But Martin Cate from Smuggler’s Cover and the author behind the Smuggler’s Cove tiki book, altered it slightly by using just one. Either version is delicious and the perfect way to end the summer.
There is one problem with the Port au Prince, however. It uses pineapple juice. I know that doesn’t seem like a big deal since most tiki drinks use pineapple juice, but for someone like me who is allergic, the citrus fruit can be a bit of a pain. It’s true, whenever I venture out to Hawaii or Mexico or any other place where pineapple and pineapple juice are very popular, I always have to preface every drink or food order with, there’s no pineapple in it right? Bartenders and chefs alike always look at me like I’m nuts. I mean, how do you order a tiki drink without pineapple juice? How do you enjoy teriyaki burgers without pineapple? Well, as you’ve seen over the summer there are plenty of tiki drinks that don’t use the fruit. Unfortunately there are several that do including the Port au Prince. Since I’ve devoted my entire summer to tiki drinks, I felt I should highlight at least one that has the evil elixir. I mean, I may not be able to enjoy pineapple juice, but that doesn’t mean everyone else out there should be penalized. Besides, why should I let one little allergy stop me from enjoying what sounded like a wonderful cocktail.
I decided to try the drink. How did I sip it without a trip to the hospital? I did what a lot of bartenders have started to do when I tell them about my ailment; they substitute passion fruit juice. The cocktail tastes just as tropical, but I don’t have to see the doctor after. Yes, passion fruit is a little more tart than pineapple, but the sweetness shines through making it the perfect substitute. So, of course that’s what I used when I mixed up today’s tiki drink. It was delicious and absolutely stood up to the switch.
So, while you’re all hanging around the barbecue this weekend enjoying that last burger and summer breeze, instead of the standard beer, shake up a Port au Prince. It doesn’t matter if you use one rum or two, pineapple juice or passion fruit; either way, the Port au Prince is definitely the perfect way to bid summer adieu.
Port au Prince
Ingredients:
- 1/2 oz. lime juice
- 1/2 oz. pineapple juice (or passion fruit)
- 1/2 oz. John D. Taylor’s Velvet Falernum
- 1-1/2 oz. cane still aged rum
- 1 dash Angostura bitters
- 1/4 oz. simple syrup
- 1 dash Grenadine
Directions:
- Add all the ingredients to a cocktail shaker. Fill with crushed ice and a few large cubes.
- Shake vigorously for at least 30 seconds. Open pour into a pilsner glass. Garnish with a wedge of lime and an umbrella and serve.
