Makalapa

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Cocktail History

The Makalapa is a tropical cocktail that was created by Lynnette Marrero at Llama Inn in New York City, New York. Named for a neighborhood on a crater lake in Honolulu, the recipe calls for a simple mixture of spiced rum, grapefruit, lime, and a hibiscus honey syrup made as a nod to Hawaii’s state flower. It then tops it all off with bubbly soda water for a refreshing twist.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Demerara Rum: This is a type of rum made in Guyana with sugarcane, spices, and water that has been barrel aged. I used Coruba Dark Jamaican Rum.

Hibiscus Honey Syrup: This is a sweetener made with hibiscus tea and honey. I made mine using this stovetop recipe.

Grapefruit Juice: This is the liquid juice of a grapefruit. I used freshly squeezed grapefruit juice.

Lime Juice: This is the liquid juice of a lime. I used freshly squeezed lime juice.

Soda Water: This is a type of water that has been infused with carbon dioxide gas under pressure. I used Topo Chico Sparkling Mineral Water.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.

Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is used to juice citrus. I used the ALEEHAI Manual Fruit Juicer.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Vibrant orange-red color

• Aroma: Bright citrus and spicy rum

• Taste: Rich, fruity sweetness from the tropical citrus balanced by the smooth, slightly smoky depth of rum and the dryness of the hibiscus

• Finish: Bubbly zest of the mineral water with a faint warming spice and citrus tang

Kendall’s Take: “If you’re in the mood for a drink that highlights your rum’s unique flavor while thinking outside of the box, this cocktail is it. You see grapefruit used in a lot of tropical recipes, but the introduction of hibiscus and honey really push this one to a tangy and interesting new level. I personally liked the Makalapa a lot and could see myself sipping on it in the summertime. The top-off of soda water makes it extra refreshing for those warm days.”

Recipe

This cocktail recipe was found in the book Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette.