This drink was created by myself randomly as I wanted to utilize a carton of Guava juice that I had in the fridge. I also figured it’d pair well with allspice liqueur. And I wanted it on fire and to play well with cinnamon on top. The name came from the hummingbird on the juice carton, real creative, I know.
Hummingbird
Ingredients
- 1 oz lime juice
- 2 oz guava juice
- ½ oz cinnamon syrup
- 2 dashes tiki bitters
- ⅛ oz allspice dram
- ½ oz coconut rum
- ¾ oz moderately aged rum gold (I use Plantation 5 year)
- ¾ oz lightly aged rum white (Plantation 3 star)
- ¾ oz Jamaica Rum Smith & Cross
Top:
Instructions
- Double the recipe if you plan on filling it in a pineapple husk (the drink is intended to be shared with two people)
- Use a brandy snifter for a single serving
- Combine all ingredients in a milkshake mixer (Hamilton beach)
- Fill mixer tin with crushed ice
- Pulse on high for 5-10 seconds
- Dirty dump into pineapple or glass
Garnish:
- Three pineapple fronds, and a lime husk
- Add sugar cube into lime husk,
Top:
- Lemon extract
- Light on fire
- Hit it with cinnamon
- Enjoy
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I spent 3 weeks sourcing and making the ingredients for this cocktail and followed the spec exactly. Boy was I disappointed. The Guava juice overpowered everything, I could barely feel any other ingredient and was slightly on the sweet side. I tried balancing it out with some super dry Falernum I custom-made from Wray and Nephew, and some more Smith and Cross, but it ended up as a somewhat drinkable dogs breakfast. Given the complexity of ingredients I can’t recommend anyone else give this receipie a try unless you truly love Guava and want your tiki drink on the sweeter side.