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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.
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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 Rating: ⭐⭐⭐⭐
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 adapted from Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-12-11.
Makalapa
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.
Ingredients
Method
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Add rum, hibiscus honey syrup, grapefruit juice, lime juice, and cubed ice to shaker.
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Shake for 10-20 seconds.
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Strain into a cocktail glass.
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Top with soda water.
