- 45ml Havana Club 3YO
- 25ml Passionfruit Puree
- 25ml Malted Honey Syrup
- 20ml Lime Juice
- pinch Sea Salt
- 3 drops Bittermens Elemakule Tiki Bitter
- 2 dashes Bitter Truth Jerry Thomas’ Own Decanter Bitter
Combine all ingredients in a shaker with ice and shake. Strain into a copper cup filled with cubed ice. Top with crushed ice and garnish with an orchid and rice stalk.
One of the more popular drinks I served at the Ocean was the Kailani, for good reason. It was elegant, refreshing, savoury, moreish, fruity, sweet, sour, and a whole host of other adjectives. The name itself was taken from the Hawaiian phrase which translates literally to “sea and sky” but is used more in the sense of “the entire world” . That was the source of the inspiration for this cocktail, where I wanted to include an element from the sky, the sea, and sand. A pinch of salt for the ocean, passionfruit for the tropical sun, and finally malt barley for the earth.
Malted Honey Syrup
- 25g Malted Barley (50% 60L malt, 50% Biscuit Malt)
- 300g Honey
- 150g Water
Blitz malt barley in a blender, and then add 150g of boiling water to the barley. Let mixture infuse for 15 minutes, and then combine with honey. Let sit for 6 hours, and then strain out solids.