How to make ...
Siboney
Another tiki creation courtesy of the great man himself, Trader Vic, the Siboney is a straight-up, Martini-styled tweak of a Daiquiri that closely resembles a Hurricane.
Ingredients
50ml Dark Rum
25ml Pineapple Juice
25ml Lemon Juice
12.5ml Passionfruit Syrup
½ a Passionfruit for Garnish
Times:
Prep: 2 Minutes
Make: 30 Seconds
Total: 2 Minutes and 30 Seconds
Calories:
213 calories
Allergens:
No common allergens to be found, although, since every body is different, we advise you check out this recipe's ingredients list just to be sure!
Servings:
Serves 1
Method
Chill a martini glass/coupette in the freezer or fill it with ice.
Take your Boston glass or small tin and, using your jigger to measure, add the rum, pineapple juice and passionfruit syrup to the shaker.
Using your Mexican elbow and a jigger to measure, squeeze 25ml of lime juice and add it to the shaker.
Fill your shaker with cubed ice and seal using your Boston tin or lid, before shaking vigorously for 10-15 seconds or until your tin is very cold.
Remove your glass from the freezer or empty it of ice if necessary.
Using your Hawthorne strainer and your fine strainer, double strain your cocktail into your chilled martini glass or coupette.
Garnish by floating half a passionfruit in the drink.
Serve and enjoy!
Equipment
Shaker
Jigger/Measure
Hawthorne Strainer
Fine Strainer
Mexican Elbow
Cubed Ice
History
This cocktail, like so many of the tiki greats, was created for Trader Vic’s. Tiki expert and cocktail historian Jeff ‘Beachbum’ Berry found this cocktail in Trader Vic’s Rum Cookery and Drinkery from 1974, but went on to trace its history back to first appearing on the Trader’s menus sometime back in the heady days of the 1950’s.
As Jeff ‘Beachbum’ Berry points out in his book, Potions of the Caribbean, in a savvy and rather frugal move by Trader Vic, perhaps to keep inventory down, this recipe doubled, with the addition of some angostura bitters and served long, over crushed ice, produces Trader Vic’s house grog.
