Molokai Mule

This is a recipe from Steve Crane’s Kon-Tiki restaurant from the Sheraton Waikiki resort circa 1960s, according to the entry in Beachbum Berry’s Taboo Table, and the Total Tiki app. I liked my first sip but it quickly turned into something else, a weird combination of flavors that did not play well on my tongue. I actually dumped it.

Molokai Mule
2 oz Orange juice
1 oz Lime Juice
1 oz Orgeat
1 oz Cognac
1 oz Light Rum
1 oz Demerara Rum
Shake with ice cubes.

Have you ever tried this? What did you think?

Glassware by Woody Miller.

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