Puffer Fish – A Tiki Cocktail
By Bill Lau | A Potable Pastime
As promised, here’s a cocktail recipe using allspice dram, the subject of my previous post. The Puffer Fish falls into the broad class of modern Tiki drinks, as opposed to the classics like the Mai Tai, Scorpion, or Hurricane.
This drink delivers a prominent rum base, so choose good, flavorful rums for full enjoyment. (I went with Appleton Estate V/X and Blackwell Jamaican rums, a couple of my personal favorites.) The accompanying focus on a strong fruity component typical of many classic Tiki drinks is here replaced by the combination of allspice and ginger beer, which intertwine to deliver a spicy complexity and character. I find it to be quite a unique change of pace from my usual Tiki suspects. Give it a try and let me know what you think!
2 oz aged rum
1/4 oz dark rum
1/2 oz lime juice
1/2 oz allspice dram
1/4 oz simple syrup (made from equal parts sugar and water)
2-3 oz ginger beer
Combine everything except the ginger beer in a cocktail shaker with ice. Shake vigorously for about 20-30 seconds, until well-chilled. Strain into serving glass or Tiki mug filled with crushed ice. Top with the ginger beer, garnish as desired and serve.
Recipe from Tropical Cocktails for the Modern Bar – Tiki Drinks by Nicole Weston and Robert Sharp © 2015, The Countryman Press. (A really excellent collection of Tiki drink recipes; I highly recommend it!)
Disclosure: The author has received no reimbursement or compensation for this article. All opinions and remarks are those of the author alone.