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Liquid Assets: TAPS' Pineapple Under the Sea

Ralph Palumbo

Mixologist Andrew Aoun at the TAPS in Irvine concocted a refreshing, aloha-inspired cocktail perfect for when the summer’s scorching sun leaves you parched. His Pineapple Under the Sea mixes Absolut Elyx vodka with fruity coconut rum, tart passion fruit juice and a squeeze of lime. For an added dash of mystique, Aoun finishes it with a spoon of St. George Absinthe. Since the heavyweight copper-gilded pineapple vessel in which TAPS serves this is massive, the imbiber might wonder: How do you best consume this drink? Aoun suggests you “hold the pineapple with two hands and drink it like the milk left at the end of a bowl of cereal.” Bottoms up!

Pineapple Under the Sea
1 oz. Absolut Elyx vodka
1 oz. RumHaven coconut rum
3/4 oz. Perfect Puree passion fruit concentrate
1 oz. orgeat syrup
1 oz. lime juice
½ oz. St. Elizabeth Allspice Dram
4 dashes Angostura bitters
1 bar spoon St. George Absinthe


Taps Fish House & Brewery,
13390 Jamboree Road, Irvine,
714.619.0404
:: tapsfishhouse.com


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