Port Light 1.000

Deb Lindsey for The Washington Post

Spirits Jun 19, 2018

Martin Cate, owner of San Francisco’s iconic rum and tiki bar Smuggler’s Cove, adapted this recipe from his time as a bartender at famed tiki chain Trader Vic’s. There's no rum in sight, but the complex tropical tartness and honey note puts it neatly into the tiki zone.

This recipe calls for a raw egg white; if you are concerned about a risk of salmonella, use a pasteurized egg, such as Davidson's brand.

To read the accompanying story, see: Anyone who picks a fight over tiki drinks’ authenticity is missing the point of tiki drinks.

Make Ahead: The honey and passion fruit syrups can be refrigerated for a month and for 10 days, respectively.

Where to Buy: Smuggler’s Cove makes passion fruit syrup by whisking equal parts simple syrup and Funkin passion fruit puree, which can be ordered online. You can also order passion fruit syrup online (BG Reynold’s line is very good). In a pinch, the passion fruit concentrate made by Rio Grande (available at many international markets, such as New Grand Mart) can be mixed with simple syrup as a substitute.


Servings:
1

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

Ingredients
  • 1 large egg white (1 ounce; see headnote)
  • 2 ounces bourbon
  • 1 ounce fresh lemon juice
  • 3/4 ounce honey syrup (see NOTES)
  • 1/2 ounce passion fruit syrup (see headnote and NOTES)
  • Crushed ice, plus a few small cubes

Directions

Chill a Pilsener glass.

Combine the egg white and bourbon in a cocktail shaker. Seal and shake vigorously for 10 seconds, then add the lemon juice, honey syrup, passion fruit syrup and all the ice, then transfer to a blender. Blend quickly — 3 or 4 pulses of the blender to fluff and chill the drink; much of the ice should remain intact.

Pour the drink, ice and all, into the chilled Pilsener glass until it is nearly full, then pour the last of the drink through a strainer so as not to accidentally overfill the glass (or get ice chunks that plop in and splash at the end of the pour). Garnish with a swizzle stick.

NOTES: To make the honey syrup, combine 1 cup honey and 1 cup boiling water in a liquid measuring cup, stirring until the honey has dissolved. Transfer to a heatproof container. Cool, then cover and refrigerate until chilled.

To make the passion fruit syrup, combine 1 cup sugar and 1/2 cup water in a small saucepan over medium heat. Bring to barely a boil, just until the sugar has dissolved. Remove from the heat; whisk in 1 cup of passion fruit puree. Cool, then cover and refrigerate before using.

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Recipe Source

From “Trader Vic’s Bartender’s Guide, Revised” (Doubleday, 1972); recipe adapted by Smuggler’s Cove and published in “Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki” (Ten Speed Press, 2016).

Tested by M. Carrie Allan.

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