2,5 cl Trois Rivières Ambré Rum
1,5 cl De Kuyper Pineapple
0,5 cl Hornigold Syrup (home-made)*
3,5 cl Mandarine juice, freshly squeezed
3 Dashes De Kuyper Cocoa Bitters
1 Dash Coconut Vinegar
* Hornigold Syrup
The Hornigold Syrup was created to emphasize the Tiki-features of the Hurdy Gurdy and tributed to Captain Hornigold. Captain Benjamin Hornigold (1680–1719) was an English pirate operating during the tail end of the Golden age of Piracy. The ingredients of Thalys Busman’s Hornigold Syrup put forward an intriguing flavor with clear reminiscences of some of the better-known Tiki-cocktails.
Arrange 500 grams of cane sugar, 7 cardamom seeds, 3 cinnamon sticks, 3 cloves, 5 pieces of star anise, 2 vanilla pods, 4 grains of chilli pepper, the peels of two mandarins and 1 bar spoon of cayenne pepper in a cooking pan, then add 2 bar spoons of Angostura® aromatic bitters. Boil the mixture in 250 milliliters of water, then let it simmer for about half an hour and let the mixture settle for 3, 4 hours. Strain through a cheesecloth and store chilled.
- : Cocktail shaker
- : Libbey Tiki Mai Tai 200ml
- : Crystallized pineapple, cherry, mandarine leaf, gold spray
- : Shake all ingredients in a cocktail shaker filled with ice cubes. Shake intensively and strain the mixture into a pre-chilled cocktail glass. Position decoration and serve.