Friday, February 1, 2013

Making a Polynesian Pearl Diver

I finally made a Polynesian Pearl Diver tonight!

In this previous post and this previous post, I obsessed over how to make a Polynesian Pearl Diver.  Well, tonight it finally happened.  I was confused in one of the posts and thought the Pearl Diver Mix could be the whole drink, but the punch seems more like the real deal.

Here are the ingredients for the Pearl Diver Mix aspect (ignore the cocktail shaker - you use a blender):



Cinnamon Syrup, Vanilla Syrup, Castillo Gold Rum, St. Elizabeth Allspice Dram, Honey, Melted Butter.  Fresh cut pineapple and maraschino cherries for garnish.
Polynesian Pearl Diver Mix
In a blender I added the following (I eyeballed the measurements):

Three tablespoons melted butter (I think the butter should be optional in future)
Two tablespoons honey (I would add more honey next time)
Two teaspoons cinnamon syrup
One teaspoon vanilla syrup
One teaspoon Allspice (Pimento) Dram - it tastes like Christmas*
Half cup Castillo Gold Rum**

I realized that this was not the whole cocktail and that the missing ingredients were....

Orange juice, lime juice, and Falernum
So I added the following the the Pearl Diver Mix:


One cup of orange juice
Juice from one and a half limes
Dash of Falernum

Adding the lime juice with a citrus press (I love this tool)


Mixture before adding ice
Then I added a handful of ice, set the blender to crush ice and then after a few seconds set the blender to mix:

Polynesian Pearl Diver Mid-Blend
Once it was nicely blended, I poured the mixture into white wine glasses, filled the glasses with whole ice cubes, and garnished with adorable tropical cocktail umbrellas, straws, pineapple***, and cherries.


Tropical Cocktail Umbrellas - I've loved these since childhood.


Polynesian Pearl Diver


Polynesian Pearl Diver


Yet another photo of our Polynesian Pearl Divers
The Polynesian Pearl Diver is a unique cocktail that has a tropical fruity flavor with strong undertones of holiday spice.


*New Yorkers, I purchased the St. Elizabeth Allspice Dram (aka Pimento Dram) at Union Square Wines and Spirits.
**I mentioned in a previous post that I would use Bacardi, but ended up getting Castillo, because it is cheap and has a great flavor.
***I bought a whole pineapple, because it was so much cheaper than the already cut pineapple at Food Emporium.  Also, cutting up a whole pineapple is much sweeter than the already cut and packaged stuff.

3 comments:

  1. Thank you. It looks complicated. How did it taste?

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  2. It tasted good, but it was pretty complicated. I think you can definitely lose the butter and modify the recipe to your preference.

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  3. Hey Beany,
    saw this at The Chanticleer Society,
    this one really looks like the Three Dots and a Dash...

    don't you squeeze the lime with the peel facing you?

    Saúde!

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