Hinky Dinks Fizzy
The Hinky Dinks Fizzy was created in 1984 to celebrate the 50th anniversary of Trader Vic’s, the classic chain of escapist restaurants that helped to fuel the tiki craze. In this version, as preserved in the Smuggler’s Cove recipe book, it has all the elements of a tropical punch in a light, drinkable format.
The Smuggler’s Cove version calls for a lightly-aged rum like Plantation 3 Star, and it’s a good suggestion. A darker, vanilla-soaked aged rum (like the Zaya 12 Year we tried it with first) fights with the effervescence of the sparkling wine and the crispness of the lime and gin; a rum with less character provides the necessary backbone without overwhelming the delicate balance.
- 2 parts Sparkling white wine or Sparkling rosé wine
- 1 part Aged rum
- 1 part Gin or Aged gin
- ½ part Apricot liqueur
- 1½ parts Pineapple juice
- ½ part Lime juice
- ½ part Passion fruit syrup or Passion fruit puree
Pour the sparkling wine into a large snifter, tiki mug, or tall glass. Add the remaining ingredients to a shaker. Add ice and shake (or flash-blend, if you have a drink mixer). Strain into the prepared glass, top with crushed or pebble ice, and garnish with fresh mint (and a pretty edible flower, if you have one).
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- Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki by Martin Cate