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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.


4 Comments leave one →
  1. January 13, 2012 2:12 am

    That looks really interesting.. and very tropical. My life needs more tiki drinks and palm trees. 😦

    • Josh Miller permalink*
      January 13, 2012 9:49 am

      It’s a good one! The papaya nectar is bottled/canned, so as long as you can get fresh lemons and limes, you can virtually transport yourself to a tropical paradise. I’m sure you have limes in stock for your G&Ts! Aloha


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