Port Maria

Port Maria
Port Maria
1½ ozs. light rum
3/4 oz. pineapple juice
½ oz. lemon juice
1 teaspoon Falernum
Grated nutmeg
Shake rum, pineapple juice, lemon juice and Falernum well with ice. Strain into prechilled cocktail glass. Sprinkle nutmeg on top.

For this recipe I used Bacardi silver and homemade Falernum.

This one didn’t do much for me. It was okay, but it didn’t quite come together. The big problem was not enough falernum to really make itself known. I then tried it with different proportions (3:2:1:1), and it was excellent! The nutmeg and falernum combo is wonderful, and both work really well with the pineapple.

I’ve only found a few versions of this online, and none in any of my other books, so I’m not sure exactly when this drink originated. Based on the tiki-esque nature of it, though, I’d guess the 40s or 50s.

This post is part of my project to make, and where possible improve upon, all the cocktails in “Playboy’s Host and Bar Book” from 1971.

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