For this I had to do with one of the favorite rums: the Santa Teresa 1796. It has a lovely balance of spice, with a touch of vanilla, honey, and wood notes – all the things that can be found in the texture of the space. The hibiscus syrup plays off of the bamboo lighting in the evening hours, but still holds up to the foliage of the art on the walls. The egg white and lemon bring this cocktail to a full sour that I could imagine sipping at this rum-heavy depot, and the garnish captures the spirit of tiki in color and style.
1.5 oz. Santa Teres 1796 rum
1/2 oz. hibiscus syrup
1/2 oz. lemon juice
1 egg white
1 dash Angostura bitters
Tomas Delos Reyes is a mixologist and partner of the gastropub Jeepney in New York’s East Village.
