So that time of year has come yet again…come around, lifted a pint and gone back the same way. One birthday, served warm (thank you, heatwave that is killing my herb garden) and over yet again. I spent four days hopping from event to event—drinks at the Tiki-Ti, dinner at Madeleine Bistro, sharing a seemingly never-ending Polynesian Punch Bowl with some friends, chasing spicy green curry with icy Singha. All in all, a wonderful birthday—and I have a shiny new blender, a volcano bowl and other assorted bar toys to show for it.

Since I was too busy imbibing to be posting here, I’m making it up with a Happy Buddha. It sort of sounds like “happy birthday,” so it’s all coming together nicely.

1 1/2 oz Martinique rum
1/4 oz Cointreau
1/2 oz Rose’s Lime Cordial
4 oz guava nectar

Shake all ingredients with crushed ice; pour into glass and serve.

We just recently acquired a bottle of Martinique rum, which has an earthy and unique flavor not terribly unlike tequila. I happen to have a passionate love for guava nectar, so the Happy Buddha made me very happy indeed.

I have to note that this drink should be served in a buddha mug. I do not possess a buddha mug—but I do have four brand spankin’ new tiki mugs (featured above), courtesy of a kind and generous friend on my birthday.