Friday, June 10, 2011
Buvare: Papa Pomelo Daiquiri
The other night while recording our podcast, the Table Set - which is centered around the umbrella topic of entertaining, Andy, Greg and I were discussing house warming parties in particular, and the importance of incorporating a sense of place. One of the most noticeable aspects of my new yard is the towering citrus tree dangling with human head-sized yellow fruits: Pomelos.
"cat wigs") and squeezed about a quart of tangy juice. Now what?
I took a wise cue from one of my Table Set co-hosts Greg to try it as a Papa Hemingway Daiquiri - A sexy twist on the rum/lime classic made by Ernest himself, incorporating grapefruit and marischino liqueur. With a few tweaks of my own, the Papa Pomelo was born. Originally a punch bowl affair, below is an abbreviated single cocktail version.
Papa Pomelo Daiquiri Punch
2 oz white rum
1/2 oz marischino liqueur
1/2 oz Velvet Falernum
1 oz fresh-squeezed pomelo juice
1 oz fresh-squeezed lime juice
Dash of Fee's rhubarb bitters
Drop of orange flower water
Combine all ingredients in a shaker over cracked ice. Shake hard and strain into a chilled cocktail glass. Garnish with a pomelo peel.
Now watch your head.