Heaven is a Place/This is the Place Cocktail
- 2 oz London Dry gin
- 1/2 oz falernum (Maggie's Farm)
- 1/2 oz dry curaçao (Pierre Ferrand)
- 1/4 oz St. Elizabeth Allspice Dram
- 1/2 oz honey syrup (1:1 honey/water)
- 1 oz fresh squeezed lime juice
- 3 dashes Angostura bitters
Short shake with ice and strain into a tiki mug or hurricane glass almost filled with crushed ice. Top up with crushed ice and garnish excessively. Alternatively it also works well if served straight-up: shake with ice and strain into a chilled cocktail glass.
The Heaven is a Place/This is the Place Cocktail was created by Paul McGee of Lost Lake, Chicago, in 2015, and it truely is heavenly! It hits all of the notes that sing authentic 'Tiki' in full harmony with the choir eternal and yet it contains not a trace of rum (save for the rum in the falernum) and only a single fruit juice. I kid you not, this drink is well worth the effort.
We discovered the recipe in Imbibe Magazine. The recipe calls for serving with crushed ice, as is only right and proper in a tiki drink, but we find we like it even better served up. One thing you might want to adjust to taste is the Allspice Dram—the 1/4 oz specified in the recipe is noticeable in the final drink. To make the honey syrup combine equal amounts of honey and warm water and stir until the honey is fully dissolved.