Schooner

Here’s a great drink that you don’t hear a lot about–this 1955 gem is a creation from the Four Winds in Seattle, a boat turned pirate-themed restaurant that boasted a 24-foot tall pirate atop its pilothouse. The recipe was unearthed by esteemed alcohol archaeologist Jeff “Beachbum” Berry. I first saw the recipe in Beachbum’s Tiki+ iphone app, but it’s also in his book entitled Beachbum Berry Remixed.

I enjoy a schooner from time to time–it’s a great way to use up that port I bought for Great Aunt Judy last Thanksgiving.  It reminds me of a whiskey sour crossed with a wine cocktail–it’s really unique and packs a punch.

Aside from the papaya nectar, you probably have all of the ingredients in stock. Here I used Lakewood papaya nectar, but I typically use Kern’s, as 12-oz cans are more manageable. Here’s how to make it:

Combine the following  in a shaker with crushed ice:

• 1 oz fresh lime juice
• 1 oz fresh lemon juice
• 1 oz simple syrup
• 1.5 oz papaya nectar
• 2 oz port
• .5 oz light rum
• .5 oz 151-proof rum

Shake vigorously until a frost forms on the shaker, then pour unstrained into a double old-fashioned glass. Add more crushed ice to fill if needed. Garnish with a mint sprig, and serve with cocktail straws.

Aloha,
Josh