Laka’s Nectar

laka's nectar recipe“This cocktail pays tribute to Laka, the Hawaiian goddess of song and dance—patroness of hula dancers,” says Susan Eggett of Forbidden Island in San Francisco’s East Bay. Eggett marries mezcal with a homespun cordial of agricole rum and agave syrup. “At Forbidden Island, we garnish it with an edible hibiscus flower,” she says. “A garnish fit for a Hawaiian deity.”

1 1/2 oz. joven mezcal
3/4 oz. fresh lime juice
1 oz. agricole rum-agave cordial
1 oz. ginger beer
Ice cubes
Tools: shaker, strainer
Glass: Collins
Garnish: lime wheel and a hibiscus flower

Combine all ingredients except the ginger beer and shake well with ice. Strain into a Collins glass filled with fresh ice cubes. Top with ginger beer and garnish.

For the cordial: Heat 2 cups agave syrup and ½ cup water to a simmer, stirring to combine. Remove from heat, let cool to room temperature, then stir in 2 ounces of agricole rum. Will keep refrigerated for up to 2 weeks.

Susan Eggett, Forbidden Island, Alameda, California