Recipe

- 2 oz Light Rum
- 1 oz Lime Juice
- .75 oz Toasted Coconut Syrup
- .75 tsp Pandan Extract
- 2 dashes Grapefruit Bitters
- 2 dashes Rhubarb Bitters
- .25 oz Jamaican Rum float (optional)
Add all ingredients (except the Jamaican rum) to a shaker. Add ice and shake. Free pour all contents into a glass and top with the remaining rum. Add a straw and garnish with pineapple or palm fronds.
View other Holy Day cocktails.
* * * *
It’s Holy Week, the most important and consequential seven days in all of human history, when Jesus suffered, died, and was raised. Each of these days carries significance, so I’m crafting a cocktail for each one.
But it all begins on Palm Sunday: a strange day full of hope, expectation, worship, and joy (and quite a bit of human misunderstanding). Lent is a season of brooding and fasting, but because Sundays are still feast days (and because of palms, of course) we’re doing a tiki drink!
On Palm Sunday, Jesus entered the city of Jerusalem in a way that symbolized to the Jewish people that he was their long-awaited king coming to rescue them from their exile.
The people come out and lay their coats and palm leaves on the road, ushering Jesus with fevered excitement and joy. However, while they thought he was coming as a violent, political, conquering king, he instead intended to save them from an even deeper spiritual exile.
I tried to capture these contrasts in this drink. It is a riff on a daiquiri, and is bright, refreshing, and tart, with multiple fruit bitters for complexity. However through the middle of it are these deep, heavier notes of toasted coconut and pandan. It’s a fantastic drink.
Blessed is he who drinks in the name of the Lord. Cheers!
Continue reading








