|Sabu The Coconut Boy|
Joined: Aug 20, 2002
From: Carson, California
|Posted: 2004-05-28 11:34 pm  Permalink|
I found an old copy of "Sailor Dick's Liquor Ledger" at a garage sale last week. Inside were many long-forgotton drink recipes from famous hotels and bars, including this one from the Hawaiian Inn in Tampa, which uses that corn flake oil that's being sold in those Moai decanters at TJ MAX.
The "Hawaiian Instep" or "Poodle-Licker":
1 1/2 oz Puerto-Rican White Rum
1 oz Passion Fruit Juice
1 oz Sauerkraut brine (don't just pour the brine from the jar - make sure you actually squeeze the sauerkraut in your fist into a shot glass. It makes a subtle but important difference in the flavor)
1/2 oz Liquor 42
Shuck 2 oysters. Set aside.
Shake the first 4 ingredients with ice in a cocktail shaker. Strain through a semi-dirty sock into a tall glass coated with absinthe or soy sauce (it shouldn't matter which). Whisper "Vermouth" lightly into the glass two times, then float 1/4 inch of Corn Flake Oil on the top. The oil should be thick enough to support the two shucked oysters. If you lack a fresh sprig of mint, substitute 1/2 inch of ash from a Kool Menthol cigarette tapped against the rim of the glass.
These are amazing! Doctor Z, Johnnie Velour and myself have been making them all night and together we've almost finished one.
It helps if you set aside several dirty socks beforehand during the week, because you go through them pretty fast once you start mixing.
[ This Message was edited by: Sabu The Coconut Boy on 2004-05-28 23:39 ]