Not so long ago I had a look at a couple of pineapple rums. To me the point of those is to add a touch of pineapple flavour without the volume – and hence wateriness – that using pineapple juice would entail. So let’s put that into practice with my latest Tiki creation that came about as a result of my testing of those two pineapple rums. I’d tried both of them as part of the rum component in the classic and ancient Mai Tai with some success, with one nice combo being an ounce of dark Jamaican rum and an ounce Tiki Lovers pineapple. Around the same time I’d been experimenting with using falernum instead of curaçao in a Mai Tai (and very tasty that is too). It was a justified step further to combine those two offshoots into one and the resultant Mu Mu I am quietly pleased with. Made with care the Mu Mu hits like a Mai Tai at first sip but then layers of flavour push through: first the pineapple then the spice of the falernum with the almond sweetness of the orgeat sitting in the background holding it all together. It’s a pleasing effect when you get your flavours coming in waves like that and not terribly easy to achieve so I immediately encoded it for you good folks. I was a bit stumped for a name (which is not like me) for a while but a few days ago I was discussing the madcap capers of The KLF and suddenly it all snapped into focus.
1oz/30ml Dark Jamaican rum
1oz/30ml Pineapple rum (pref. Tiki Lovers)
1oz/30ml Fresh lime juice
0.5oz/15ml Orgeat (pref. homemade).
0.5oz/15ml Falernum (pref. homemade).
Shake hard with crushed ice and pour, unstrained, into a double Old Fashioned glass. Garnish as you wish but not with mint as it messes with the other flavours IMHO. I went with an orchid of which all varieties are cocktail safe.
Toast the Justified Ancients of Mu Mu.