Summer means bourbon in our household. When I’m not making a home-made version of Southern Comfort (recipe courtesy of Martin Cate) or Stone Fences (courtesy David Wondrich), I’m drinking it straight, in Manhattans, as an improved cocktail, or as my current favorite featured in this very MxMo.
The Live Journaling mastermind(s) at Scofflaw’s Den are hosting this round of MxMo. It’s the last MxMo before the big bash in the big easy. I can’t wait.
Now, Trader Vic had a great recipe for the Honi Honi that you can find at my good friend Blair’s site. Apricot Brandy, Lemon and Rum mixes together as a gorgeous double Kiss (honi honi is kiss kiss in Hawaiian). However, as time went on, the Honi Honi that Trader Vic served in his restaurants changed recipes to be become a Mai Tai with bourbon.
Don’t let that seemingly lazy change fool you: this concoction is a masterpiece. This is far more than a bourbon Mai Tai. I thought this a perfect occasion to open my bottle of Trader Tiki’s Vanilla Cane Orgeat and it really shines. You see, when I make my domestic SoCo, I use vanilla syrup instead of Martin’s suggested Honey. The wife has a fondness for Vanilla (and bourbon), and I thought the Orange-vanilla aspect would suit the round sweet undertones of a decent sour mash. And it does. Oh, does it. I wanted to repeat that success in this Honi Honi with Trader Tiki’s specialty Orgeat and the Orange of the Clement Creole Shrub. I personally add Regan’s Orange bitters to round out the drink. Delicious.
2 oz Bourbon
1 oz fresh lime juice
½ oz orgeat (Trader Tiki’s Vanilla Cane Orgeat)
½ oz Orange Curaçao (Clement Creole Shrub)
dash Regan’s Bitters
shake with 4 oz crushed ice and pour into a double rocks glass.