This recipe was first published in our venue feature of The 88, Bangkok.
This recipe was created in 1967 by Filipino bartender J. “Popo” Galsini. Popo worked at several Tiki themed bars in Southern California in the late 1960s and won the International Bartenders Association World Cocktail Championship in 1967 for this recipe. Apart from being delicious, it’s noteworthy for its use of gin as a base spirit in a tropical drink.
15ml Fresh lemon juice
10ml Passion fruit syrup (4:1 ratio)
Short shake with three ice cubes and strain into frozen double old fashioned glass. Top with a mound of crushed ice. Garnish with three or four mint sprigs, a dried lemon wheel and a brandied cherry.