The Siboney

Another 1950s Trader Vic invention, the Siboney was named either for an indigenous Cuban people, or a well-known Cuban song of the late 1920s. Or both. The drink appears in Vic’s 1974 Rum Cookery & Drinkery, although I have taken it from Jeff Berry’s Potions of the Caribbean. Berry describes it as a variation of the daiquiri, which in the simplest sense it is: rum, sour citrus, and a sweetener (or two). But it is actually much closer to a Hurricane, and in fact features the Hurricane’s three ingredients in exactly the same proportions. The only differences are that the Siboney also features pineapple juice, and is served up instead of with crushed ice.

The Recipe (I doubled everything from the original; my quantities are shown here)

2 ounces dark Jamaican rum (Myers’s)

1 ounce lemon juice

1 ounce unsweetened pineapple juice

1 ounce passion fruit syrup (Torani)

Shake with ice and strain into a Tiki-stemmed cocktail glass.

Siboney

Ok, if you’ve got a Tiki-stemmed cocktail glass, you’re probably cooler than me. Obviously, this cocktail, hewing so closely as it does to the Hurricane, is going to be pretty darned good. And indeed, the pineapple juice adds a fourth dimension of flavor to what is already a very well-balanced drink. As such, I think this is even a touch better than the Hurricane. So, of course, five livers.

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