Photo by Greg DuPree; Prop Styling by Mindi Shapiro Levine; Food Styling by Chelsea Zimmer
Makes 1 cocktail
An original of the bar at the Four Winds in Seattle, The Schooner remained its centerpiece tiki drink until the ferryboat turned pirate-themed restaurant sank to the bottom of Lake Union in 1966. “When I tell people about the Four Winds, the joke I always make is that it’s a restaurant that literally went under,” says Chris Elford, co-owner of Seattle’s Navy Strength restaurant. Using archived recipes from the University of Washington, Elford updated the local legend and now serves the blend of rum, port, and papaya at his popular Belltown bar.
3 tablespoons (1 1/2 oz.) tawny port
1 tablespoon (1/2 oz.) aged rum
1 tablespoon (1/2 oz.) overproof rum
1 tablespoon (1/2 oz.) white rhum agricole
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
2 tablespoons papaya puree
2 tablespoons simple syrup
1/2 cup ice
Mint, for garnish
How to Make It
Combine tawny port, aged rum, overproof rum, white rhum agricole, fresh lime juice, fresh lemon juice, papaya puree, and simple syrup in a cocktail shaker filled with ice, and shake briefly. Pour contents into a tiki mug or double old-fashioned glass. Top with crushed ice, and garnish with mint.