Paradise in a Glass

A thousand apologies to all, it has been some time since the last whiskey post. Truth be told, I have not consumed all that much whiskey thus far in 2021, but fear not, while the whiskey consumption has been reduced, it has not been eradicated. There are two entries in the hopper, both centered around an offering from Glenfiddich that will be posted soon. In the meantime, since we are in the dog days of summer, here's a tropical concoction that I have had the great fortune to enjoy throughout the majority of my adult life, including, thanks to my family, often in the region from which it originates.

Hailing from Miss Emily's Blue Bee Bar in the settlement of New Plymouth on Green Turtle Cay in the Abaco Islands of the Bahamas, the Goombay Smash has rightfully earned a spot in tropical cocktail lore and fame. I once heard a sentiment credited to Ernest Hemingway that those in colder climates drink to punish themselves, hence their drinks are whiskey, vermouth, and gin based, whereas those in warmer climates drink to pleasure themselves and as such their drinks are rum, juice, and fruit based. While I am not 100% sure that sentiment did indeed emanate from Mr. Hemingway, I am certain that from the first sip of a Goombay Smash, one truly does experience a complete and satisfying pleasure. 

One fun tidbit - New Plymouth was a settlement for those colonists in America that remained loyal to the Crown and wanted no part of that Revolution (i.e. Insurrection) of the late 1700s. The settlement of New Plymouth has some incredible history and is well worth a visit if you happen to be in the Abacos. 

Now on to the drink. While the official recipe is still a closely guarded family secret, below is what most accept as very close to the real deal. Coconut rum, 'dirty' rum (almost certainly an aged Jamaican rum), and apricot liqueur serve as the drink's enforcers. Pinneapple juice, orange juice, lime juice and a 'secret' ingredient which in Caribbean based concoctions almost always translates to Angostura bitters from Trinidad and Tobago serve as the drink's ambassadors. As always, the quality of the cocktail is proportional to the quality of the ingredients used in its composition, so try to use quality rums and fresh-squeezed juices where possible. In my neck of the woods, oranges and limes are easy to come by, but I opt for canned pineapple juice that is 100% pineapple juice and not from concentrate.

Ingredients

• 1 ounce coconut rum
• 1 ounce aged Jamaican rum (Appleton 8-year or 12-year works great here)
• 0.5 ounces apricot liqueur/brandy
• 1.5 ounces pineapple juice
• 1.0 ounce orange juice
• 0.5 - 0.75 ounces lime juice
• 2-4 dashes Angostura bitters (Note: I use a combination of Angostura and Bittermens Tiki bitters here)

Composition

Place all ingredients in a cocktail mixer, stir, and taste. Adjust to personal preferences - if too sweet, add more lime juice and/or bitters. If too bitter, add more orange/pineapple juices and/or coconut rum. Once satisfied, add ice to the shaker, plop the top on and shake well.

Strain into a tall glass filled with fresh ice and prepare yourself for a tropical departure from reality. Fair warning: like most tropical libations, the Goombay Smash is deceptively easy to consume and as such, there is a real risk of mass consumption occurring before one feels the effects of the drink's enforcers. Be careful my fellow adventurers! 

Cheers to all. See you soon with a trip to Speyside, where the latitudes are large and the hooch is less tropical, but no less enjoyable.