Writing can take a little time, if you are doing it thoughtfully, and it can be challenging to find that kind of time when you are on the road. Still, it is the final Friday of the month, which means it is time for a cider recipe. I’ve been drinking a lot of cider cocktails lately – cider can be an excellent constituent in all manner of mixed drinks – and as I am currently in a paradise of tropical fruits it seems fitting to share a recipe that combines the two, the Kehei Inu.
- 2 1/2 ounces golden rum
- 1 1/2 ounces lilikoi juice
- 1 ounce fresh orange juice
- 1 tsp fresh lime juice
- 5 ounces chilled pineapple cider
- fresh pineapple to garnish
Mix the rum and juices together in a cocktail shaker, add some ice and shake well to combine. Strain into a glass, add the cider and some more ice, then garnish with the pineapple. Drink on a lanai surrounded by birdsong while watching the sun sink gracefully into the ocean.
