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Hurricane Highball

Photographs by Will van Overbeek.

This refreshing and elegant cocktail is perfect for patio parties. The house-made passion fruit- coconut drinking vinegar (known in bartending circles as a “shrub”) is part of a family of old-fashioned ingredients that have come back in style with today’s craft cocktail movement.

  • 1.5 oz Coruba Dark Rum
  • 1 oz Passion fruit and toasted-coconut drinking vinegar*
  • 10 drops Bittermens ‘Elemakule Tiki Bitters
  • 2 oz seltzer
  • Luxardo Gourmet Maraschino Cherries

Combine all ingredients in a tall glass filled with crushed ice. Stir to integrate. Garnish with maraschino cherries (and pineapple leaves, if available).

 *For Passion Fruit Toasted Coconut Drinking Vinegar

  • 1 liter Cane Vinegar
  • 1 cup freshly toasted coconut
  • 300ml coconut vinegar
  • 500ml passion fruit puree (frozen with no sugar added)
  • 500ml Caster sugar

To make coconut vinegar, combine vinegar and toasted coconut and let sit at room temperature for 3 days; strain out coconut. Place strained vinegar into the refrigerator for 6 hours or more, then fine strain out all remaining fats and solids with a coffee filter.

Combine passion fruit puree, coconut vinegar, and sugar. Let sit in the refrigerator for one week before use.

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