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POG Cutter cocktail
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POG Cutter

Course Drinks
Keyword cream sherry, gin, guava, Laird's apple brandy, lemon, light rum, orange, orgeat, Passion fruit purée

Ingredients

  • 1 oz. KōHana white rum
  • ½ oz. Laird’s Apple Brandy
  • ½ oz. Beefeater London Dry Gin
  • ½ oz. The Perfect Purée pink guava puree thawed
  • ½ oz. The Perfect Purée passion fruit concentrate thawed
  • ¾ oz. Orgeat
  • ¾ oz. Fresh lemon juice
  • 1 oz. Fresh orange juice
  • ½ oz. Cream sherry

Instructions

  • Add ingredients except sherry into a shaker tin with ice.
  • Shake hard for about 5 to 10 seconds.
  • Dump everything into a Tiki mug.
  • Fill the mug with ice and float cream sherry on top.
  • Garnish with mint sprigs and serve with a straw.

Notes

Harry Chin, mixologist at Fête Restaurant in Honolulu, created this recipe.