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.