The Pohō Moku
A cocktail that can also work in a Tiki bowl.
I'm still in "safer at home" land (as I assume you are too) so my journey through The Home Bar Guide to Tropical Drinks continues unabated! I did manage to secure a bottle of Domaine de Canton Ginger Liqueur this week so I went back to look at drinks I passed over in past weeks that required Domaine de Canton. That's when I found the Pohō Moku.
The Pohō Moku is a remarkable drink in for a couple of reasons. First of all, it's one of those drinks that seems to change its flavor as you drink it. It starts out tart, but becomes more neutral as you drink it. On top of that, using a cherry garnish changes it as well as the smell f cherries in the nose blends with the vanilla in a pleasing way despite the fact that there is nothing cherry oriented in the drink at all. Last but not least, it's quite potent without ever tasting that way. We're not talking rope-s-dope here but they'll sneak up on ya!
As you'll no doubt notice from the recipe, this makes a large drink It contains nearly 12 ounces of liquids alone before you even add the ice. I usually make it and pour into two coupe glasses so that I and Mrs. Bamboo Sam can sip away together. While I prefer it in a coupe glass these days (what with the social distancing and all...) the size makes it a good candidate for Tiki bowls.
As for garnishes, there are a couple of routes you can go. If you are in a coupe glass the suggestion is a couple of cherries and a lime wheel speared together and laid across the top of the drink. If you go the Tiki bowl route, go for broke with a bit of fire. Take a spent lime shell and drop in a bread crumb (unflavored!) or sugar cube. Coat it with 151 rum or lemon extract and set ablaze. For added effect, sprinkle a bit of cinnamon powder on the flames as you deliver the drink. It's essentially saw dust so it'll catch fire and create a beautiful sparkling effect!
Source - Hiphipahula, The Home Bar Guide to Tropical Drinks
1 1/2 ounce lime juice
1 1/2 ounce lemon juice
1/2 ounce passion fruit syrup*
3 ounces Cruzan Vanilla Rum
1 ounce Grand Marnier Liqueur
1 ounce Domaine de Canton Liqueur
2 ounces of soda water*
Add all of your ingredients into a shaker tin. Add crushed ice and shake*. Gated pour into coupe glasses or Tiki bowl. Garnish is cherries and a lime wheel speared together and laid across the top of the drink or a flaming spent lime shell. Or both, after a couple of these it all looks good...
*Bamboo Sam's customizations: In The Home Bar Guide to Tropical Drinks, Kelly mentions Torani passion fruit syrup. I prefer BG Reynolds and I almost always use Perrier for soda water. I also tend to avoid shaking any drink with effervescent ingredients such as the soda water. I figure that they want the carbonation or they would have just added water (or more ice). Whenever I'm trying to maintain that effervescence I use a spindle mixer instead of a shaker.