This holiday drink is “Bob Hope’s Christmas in Hawaii” in a glass: a tiki-like creation with some spice, owing to the rum and allspice dram, and tropical notes from the mint and lime. Its creator, Jon Santer — the proprietor of The Prizefighter, a bar in Emeryville, Calif. — says it’s easy to make: “It requires no special tools, not even a shaker tin or a strainer or anything. Most importantly, it requires no technique. It’s easily batched and has no time-sensitive ingredients like sparkling wine or soda, so one could make the whole thing ahead of time, measure 3.25 ounces into glasses and be ready to swizzle when guests arrive.”
Ingredients
- ¼ cup honey
- 1 ounce brandy, preferably V.S.O.P.
- ½ ounce blackstrap rum, such as Cruzan or Gosling’s
- ½ ounce fresh lime juice
- ¾ ounce St. Elizabeth Allspice Dram
- Sprig of fresh mint, for garnish
- Dash of Peychaud’s Bitters
- Nutritional Information
Nutritional analysis per serving (1 serving)
417 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 86 grams carbohydrates; 4 grams dietary fiber; 69 grams sugars; 1 gram protein; 20 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 drink
Preparation
- Make honey syrup: In a small saucepan, mix the honey with 1/4 cup hot water from the tap. Simmer over low heat, stirring, until integrated. Set aside to cool, about 5 minutes.
- In a tall glass, combine the brandy, rum, lime juice and Allspice Dram with 1/2 ounce of the honey syrup. (Remaining syrup can be refrigerated for up to 1 week.) Half-fill glass with crushed ice and stir with a bar spoon or chopstick until the outside of the glass begins to frost. Add more crushed ice until it forms a small mound above the rim of the glass.
- Garnish by tucking the mint sprig between the ice and the glass, and insert a straw. Dash bitters over the mound of ice to give the drink a pink “hat.”
10 minutes
Dining and Cooking