Post #352113 by The Gnomon on Mon, Dec 31, 2007 8:53 AM

Ingredients:

3 oz W&N White Overproof
1 oz Kahlua
2 oz light cream
1½ oz guanabana nectar (Goya or other)
1 oz soft soy bean curd
1 oz Aunty Lilikoi Passion fruit syrup (or other RED passion fruit syrup)
½ oz Coco López coconut cream (or similar)
½ oz rock candy syrup
1 Persian lime (or two Key limes)
1 tbs fresh lime zest
10 drops Ginkgo Biloba extract
10 drops of Korean Ginseng extract
3 drops orange flower water
2 drops rose water
1 cup shaved ice

Preparation:

Mix the lime zest into the passion fruit syrup and let sit for a couple of days.

Strain the zest from the syrup (discard the used zest) then blend syrup with ½ oz of the cream and 1 oz of the white overproof rum, then set aside.

Blend the Bean Curd, Kahlua, Ginkgo, and Ginseng until smooth and set aside.

Combine in a shaker the remaining 1½ oz of the light cream with the remaining 2 oz of white overproof rum along with the lime juice, guabanabana nectar, rock candy syrup, coconut cream, rose water, and shaved ice—shaking until the ice has all melted; then pour into a 23½ oz hurricane glass until it is ¾ full.

Next, using a large funnel if necessary, pour the bean curd blend down into the center of the first blend so that little, if any, of the liquid reaches the sides of the glass.

Layer the passion fruit blend on top to fill the glass.

Serve with a bendy straw and garnish with a plumeria or hibiscus blossom with the orange flower water sprinkled on it.

This drink has a tropical outside, an inside of bean curd and java, and a pretty reddish top. It contains ingredients that enhance one's mental and physical acuities.

I call this drink Haole'akamai.

Maybe I'll even make one myself one of these days. 8)

UPDATE 01-02-2008

As previously noted, I haven't actually made one of these yet. When I do, I will certainly be modifying the recipe. Right now I can already see a few modifications coming.

First off, there are several quantities that I think will need adjustment. This is starting to look like it will need another jigger of W&N WO for a total of 4½ oz. Hey, it's a tall, smooth, creamy drink with lots of complexity (two vertical layers and one horizontal), plus it's a drink that completely contains another drink.

Second, I'm out of Aunty Lilikoi PF syrup, so until I replenish my stock, I'll be using my standard homemade yellow PF syrup and adding pomegranate concentrate for color. But I really should be adding it for flavor as well, so even when my AL PFS arrives, I'll have a pomegranate component in Haole'akamai's red topping. The addition of pomegranate will assist in keeping the topping as red as possible in spite of the cream it contains.

Next, there is clearly not enough Ginkgo and Ginseng. I'll be doubling the quantities to 20 drops of each. Further, instead of mixing it all into the Tofu Joe core of the drink, I'll be mixing all of the Ginkgo in with the PFS before blending the red topping and mixing all of the Ginseng in with the Kahlua before blending the Tofu Joe. I'll be doubling the quantity of the Kahlua, a good hiding place for the Ginseng which is rather 'earthy' in flavor. The Ginseng in the Tofu Joe and the Ginkgo in the Red Topping have a nice Ying and Yang arrangement. I didn't mention Tofu Joe intially to see if anyone could figure out why the Haole'akamai had a core of soy bean curd (tofu) and coffee (joe).

Another probable modification is inserting the Tofu Joe into the core of the drink. I'm anticipating the need to use a turkey baster with the bulb removed to insert down to the bottom of the drink. Then, using the funnel, I'll fill the baster and remove slowly allowing the Tofu Joe to create a decent core without spreading in the drink or causing a pool at the top.

In case people haven't tried guanabana (one of my favorite fruits from South America), the fruit is white with big black seeds (even better for spitting than watermelon seeds). My intention for using light cream is to keep the drink as white as possible, but if the cream causes the drink to solidify too much when shaken with the shaved ice, I'll step that down to whole milk first, then go onto skim if absolutely necessary. The white guanabana outer layer should have a Smoothiesque consistency, but not that of a milk shake.

I don't have any hurricane glasses right now and have no plans to get any in the near future. I also don't have access right now to any plumeria or hibiscus blossoms. I should have also included orchid blossoms as equally suitable. When I make mine, it will be without garnish in my usual 15 oz Mai Tai glass.

[ Edited by: The Gnomon 2008-01-02 11:43 ]