March 28, 2015


Back in October I visited PDT in New York and spend a brilliant evening at the bar watching Jeff Bell work and talking to a lot of very nice bar guests.

The visit had been planned well in advance and I knew exactly what my first drink was going to be: Shark.

My own take on this mix of Tiki and The Dark Ages of Mixology involves a homemade green Curacao and golden rum instead of butter infused rum.

Recently I tasted a butter infused cocktail in Copenhagen made by Sune Urth at No. 2. His methode leaves a completely clear liquid with no oily sheen on the surface. Until I master this proces I won't fat wash any booze.

Perhaps my changes to John DeBary's recipe are big enough to warrant a new name to the Shark, but the only sharklike creatures in the waters around Denmark are called Porbeagle in English (and has an equally unsexy name in Danish), so I hope I'm forgiven for keeping the name.

  • 4,5 cl golden rum - I used Appleton V/X
  • 1,5 cl over proof white rum - I used Wray and Nephew
  • 1,5 cl fresh pineapple juice
  • 2 cl fresh lemon juice
  • 1 cl Frangelico
  • 1 cl homemade green Curacao (or blue or how about purple? Find the recipe and explanation here)
  • 0,75 cl heavy cream
  • 0,75 cl simple syrup
  • Dash Elemakule Tiki Bitters
Measure everything into a shaker, shake well with ice and strain into low ball glass over plenty of crushed ice. Garnish with sprig from pinapple top and striped straw.

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