🥥 Base Recipe
Ingredients (Serves 2)
- 1.5 oz (45ml) Jamaican overproof rum (e.g., Wray & Nephew 63%)
- 1 oz (30ml) hibiscus-infused coconut rum (see Pro Tip 1)
- 2 oz (60ml) fresh pineapple-cucumber juice
- 0.5 oz (15ml) charred lime syrup (see Pro Tip 2)
- 0.25 oz (8ml) butterfly pea flower tincture (for color shift)
- 1 barspoon activated charcoal powder (optional, for lava lamp effect)
- Dry ice pellet (food-grade, 15mm) for presentation
Instructions
- Prep Glass: Chill coupette glasses with liquid nitrogen mist (safety goggles required!).
- Layer:
- Bottom: Hibiscus coconut rum + pineapple-cucumber juice
- Middle: Overproof rum + charred lime syrup (use bar spoon to layer)
- Top: Butterfly pea tincture + activated charcoal
- Finish: Drop in dry ice, creating swirling purple-blue vapor.
🌈 Modern Variations
| Style | Key Adaptation | Serving Vessel |
|---|---|---|
| Smoked Pineapple | Rum fat-washed with guava wood smoke | Hollowed pineapple |
| Zero-Proof | Seedlip Grove 42 + lychee kombucha | Edible sugar glass |
| Sorbet Float | Mango-sriracha sorbet on top | Copper mug with crushed ice |
🧪 Molecular Gastronomy Hacks
- Color Shift Science:
- Butterfly pea tincture turns from blue to purple when acid (lime) is added
- pH-controlled layers using agar gel membranes (pH 4.5–6.5 gradient)
- Texture Play:
- Coconut Air: Lecithin foam from fresh coconut water
- Rum Caviar: Spherified 75% ABV pearls using sodium alginate bath
🍍 Sustainable Garnish System
Edible Arrangements
- Biodegradable Straw: Hollow lemongrass stalk with chili powder rim
- Zero-Waste Garnish: Compostable pineapple leaf “sword” skewering:
- Pickled hibiscus flowers
- Dehydrated lime wheel dusted with rum sugar
⚠️ Safety & Innovation Notes
- ABV Management: 23% total alcohol – add ½ oz cold brew coffee liqueur for extended sipping
- Dry Ice Protocol: Use tongs, never touch directly – sublimates completely in 4 mins
- Allergen-Free: Substitute coconut with aquafaba foam for nut-free version
🎶 Caribbean Pairing Experience
- Food: Jerk-spiced plantain chips, smoked marlin dip
- Music: Modern dancehall (Shenseea, Skeng) blended with steelpan rhythms
- Ambiance: Projected bioluminescent algae patterns synchronized to BPM