Weekly Cocktail #17: The Tahitian Postcard

Tahitian Postcard cocktail.

A delightful week here at the farm. We were lucky enough to have our post on the El Diablo cocktail featured on Freshly Pressed, the Huffington Post Kitchen Notes featured the Rose Pearl cocktail and then Debra Samuels, the cookbook author commented on our adaptation of her Sushi Balls recipe. Her words were so kind and gracious. We are so grateful to everyone who reads our blog and shares their blogs and comments with us. Food, drink and the garden really do build the soul and connect you with others.

Food and drink also take you, at least temporarily, all over the world. And this week’s cocktail, The Tahitian Postcard, certainly takes us to another place. The Tahitian Postcard is our creation and is another “sparkling” cocktail for summer (can’t resist, sorry). It combines rum, lime juice, passion fruit syrup and champagne or sparkling wine. We also include Licor 43, a Spanish liqueur with citrus and pronounced vanilla notes, as an optional ingredient. The recipe itself is an adaptation of the Airmail Cocktail (rum, lime, champagne and honey syrup), but we use the passion fruit and Licor 43 to give a touch of “tiki” to the drink.

Tahitian postcard and ingredients.

The key here is a “touch” of tiki…just a touch. The passion fruit syrup, Licor 43 and the rum can all drown out the champagne and lime, so we use relatively small amounts for a balanced, lighter drink without any cloying sweetness. The end result is a bright, sweet and sour cocktail with light body from the champagne. Our friend Roger tried the drink, liked it quite a bit, but noted that he liked the passion fruit “because I couldn’t tell it was passion fruit” and that is the point, a light touch helps with this style of drink. A good tiki drink leaves you wondering what all the ingredients are, and we hope the Tahitian Postcard fits that description.

As for the ingredients, passion fruit syrup is cheap and widely available. It is also a common tiki drink flavor and worth buying, if you like tiki drinks. The Licor 43 is an occasional tiki ingredient that, as we noted earlier, has pronounced vanilla flavor. The Licor 43 is optional in this recipe. We use a scant amount of the Licor 43 and you could substitute a dash of vanilla syrup or use a golden rum that has vanilla notes and get a similar flavor impact.

Finally, if you are curious about the name of the cocktail, Tahiti is famous for its vanilla and tropical fruit. About 17 years ago, Carolyn and I were returning from our Tahitian honeymoon. We loved the islands, but have yet to return. With this cocktail we sent ourselves a postcard, and it bought us back, at least for a moment.

The Tahitian Postcard:

Ingredients:

  • 3/4 oz. white or golden rum (we use white Demerara rum)
  • 1/2 oz. lime juice
  • 1/3 oz. passion fruit syrup (1/4 oz. if you like drinks less sweet)
  • 2 dashes Licor 43 or vanilla syrup (optional)
  • 5 oz. champagne or sparkling wine
  • Lime twist, for garnish

Assemble:

  1. Comine the rum, lime juice, passion fruit syrup and Licor 43 (if using) in a cocktail shaker with ice. Shake thoroughly and strain into a chilled flute, cocktail glass or coupe.
  2. Top with the champagne and add the lime twist. Serve.
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29 thoughts on “Weekly Cocktail #17: The Tahitian Postcard

  1. Well you’ve done it again with another gorgeous drink that sounds spectacular. And congrats on all your recent acknowledgments! That is so exciting and well deserved. You guys are amazing

  2. This drink really ticks all boxes with me ….. and it looks right too. Congratulations to reach “Freshly Pressed” but I’m not surprised. You have a fantastic thing going here. Always a pleasure to end up here.

  3. Wow, congrats on all the great publicity! Send some of those vibes my way. ;) Seriously, though, you deserve it.

    This cocktail looks amazing, and as soon as I saw the title, I was thinking vanilla. Pinning it to try very soon!

      • Yes, there is, and your amazing recipes remind me to make the most of it – Summers are short and sweet up here in Minnesota, and meant to be savored.

        Too often, it seems like the leaves are turning before we know it.

        This cocktail deserves some serious “deck” time!

  4. Congratulations on getting Freshly Pressed. That’s awesome. I love the Airmail cocktail too, and will have to try it with some of my Tuaca, which is supposed to be very similar to Licor 43.

  5. Congratulations on being featured so broadly! That must be very exciting to receive that degree of validation. I know how much I enjoy reading your posts. They’re like mini-vacations! And I love the names you give the cocktails! They are perfect! Debra

    • Thank you- we really appreciate you taking the time to read our blog..and glad you like the drink titles (we are never sure if they make sense…;-)

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