Death in the South Pacific (Photo: Evan Martin)

I’ve known Evan Martin of Bellevue’s Naga Cocktail Lounge was creative with the drinks ever since he designed this Mad Men-themed cocktail featuring Pepsi ice cubes for Sauced. Cool drink, no?

So it makes perfect sense that an invention of Evan’s will be the official drink of Tales of the Cocktail 2010. But it’s still very exciting. Tales of the Cocktail is a massive bartender’s convention that takes place every year in July in New Orleans, it’s attended by drink luminaries across the land.

For this contest, bartenders around the country were asked to submit variations on a planter’s punch.

Evan’s recipe, purloined from the TotC web site, is below. Even if you don’t plan to make it, be sure to read Evan’s instructions for the garnish. I love a drink that doesn’t take itself too seriously. And then wins big. Go Evan!

Death in the South Pacific
0.75 oz. Appleton Estate Extra 12 Year Old rum
0.75 oz. Rhum Clement VSOP rum
0.5 oz. Grand Marnier
0.33 oz. Trader Tiki’s Orgeat Syrup
0.33 oz. Fee Brothers Falernum
3 dashes Absinthe
0.5 oz. Fresh Lime Juice
0.5 oz. Fresh Lemon Juice
0.5 oz. Fee Brothers Grenadine
0.5 oz. Cruzan Blackstrap rum
Add all ingredients except for the grenadine and Cruzan Blackstrap to a Zombie shell glass and fill with crushed ice. Swizzle the drink well to mix and frost the glass and then pour in grenadine. Overfill the glass with crushed ice and then pour in Cruzan Blackstrap.

Garnish
Take a bamboo skewer and put a brandied cherry through at the very top followed by 1 pineapple leaf (insert through the middle) and then cut off skin from 1 large orange slice and then cut the strips in half. Insert the ends through the skewer having them hang on opposite sides of each other. Then insert the straw through the loop in the bamboo skewer. It should look like a guy hanging off of the drink (cherry=head, pineapple leaf= arms, citrus peel dangling away from each other are the legs)

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