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 with fermented sugarcane molasses traditionally from demerara sugar and yeast, which are distilled and aged to develop a rich, molasses-forward flavor.

Hibiscus Honey Syrup: This is a sweetener made with hibiscus tea, honey, white sugar, and water, which are heated and infused into a syrup with a deep, floral flavor.

Grapefruit Juice: This is the liquid extracted from the flesh of ripe grapefruits that has a sweet-tart citrus flavor and light pink color.

Lime Juice: This is the liquid extracted from the flesh of ripe limes that has a zesty, sour flavor and light green color.

Soda Water: This is a carbonated beverage made with water and dissolved carbon dioxide gas, which gives it a fizzy, neutral flavor.

Brands I Used

• 🔗 Coruba Jamaican Dark Rum
• 🔗 Topo Chico Sparkling Mineral Water

Bartending Tools

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

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface and used for catching spills, providing grip for glasses and tools, and keeping the workspace clean and organized.

Jigger: This is a small double-sided tool with different volume measurements on each side that’s used for accurately portioning ingredients.

Boston Shaker: This is a two-piece cocktail shaker made with a large metal tin and a second tin or mixing glass that’s used for shaking and chilling cocktail ingredients.

Hawthorne Strainer: This is a flat metal strainer with a handle and a coiled spring around the edge that’s used for straining shaken cocktails from a shaker while holding back ice and solids.

Cutting Board: This is a flat, durable kitchen surface made from materials like wood or plastic that’s used for slicing ingredients and preparing garnishes.

Paring Knife: This is a small kitchen knife with a narrow, sharp blade that’s used for peeling fruit and trimming garnishes.

Electric Citrus Juicer: This is a kitchen appliance with a motorized reamer that’s used for quickly extracting juice from citrus fruits.

Fine Mesh Strainer: This is a mesh metal strainer with a tightly woven bowl and handle that’s used for straining out small ice shards and other solids while pouring cocktails from a shaker or mixing glass.

Measuring Cup: This is a kitchen tool with a handled cup and marked volume measurements that’s used for accurately measuring and pouring liquid ingredients.

Coupe Glass: This is a stemmed glass with a shallow, wide bowl that’s used for serving shaken cocktails and sparkling drinks without ice.

Tools I Used

• 🔗 A Bar Above 18×12 Premium Bar Mat
• 🔗 A Bar Above Stainless Steel Japanese Jigger
• 🔗 A Bar Above Stainless Steel Boston Shaker
• 🔗 A Bar Above Stainless Steel Hawthorne Strainer
• 🔗 OXO Good Grips 2-Piece Cutting Board Set
• 🔗 OXO Good Grips 3.5 Inch Paring Knife
• 🔗 BLACK+DECKER 32 oz Electric Citrus Juicer
• 🔗 Barfly Silver Stainless Steel Fine Mesh Cocktail Strainer
• 🔗 OXO Good Grips 2 Cup Angled Measuring Cup
• 🔗 Cocktail Kingdom Leopold Coupe Glass

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 really lets your rum shine while still doing something a little different with it, this one fits the bill. Grapefruit shows up in plenty of tropical recipes, but the hibiscus and honey give the Makalapa a tangy twist that feels especially vibrant. Everything comes together in a bright, slightly floral way that’s both refreshing and interesting. And the unexpected splash of soda water at the end makes it great for slow sipping on a warm summer afternoon.”

Recipe

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