Bali Hai (Revisited)

I'm told that this pseudo-Tiki cocktail was just about everywhere back in the 1950s and1960s. That is probably because it is named after a song in South Pacific. The drink is very evocative of Hawaiian cocktails of that time, if a little bit too tart. The proportions in the New York Bartender's guide are all out of wack--not that they are themselves wrong, they just make enough for two drinks, and I'm sure that can't be right.

I've re-done this cocktail because I wanted to make use of Aguardiente. When originally researching this recipe, I thought that any white fruit or cane spirit would work for Aguardiente--a generic name for white alcohol in South America. But I've come to understand that the drink requires the sweet anise flavored spirit that is native to Columbia. Aguardiente is made from sugar cane and sweetened, so it really helps balance all the citrus in this recipe. I'm still including the recipe as it was originally printed with the caviat that it makes two servings.

• 2 oz. light rum (Flor de Cana Extra Seco used)
• 1 oz. Aguardiente
• 2 oz. lemon juice
• 2 oz. lime juice
• 1 tsp. orgeat syrup
• 1 tsp. grenadine (I recommend 2 tsp.)
• chilled sparkling wine or champagne

Combine all ingredients except for sparkling wine in a blender with cracked ice. Blend on high for a few seconds and pour into a large hurricane glass or tiki mug, Top with sparkling wine and stir. Garnish liberally.