This is “one of Don the Beachcomber's baroque 1940s masterpieces,” Jeff Berry says, and he didn’t change a thing when he put it on the menu at Latitude 29. Yes, that’s quite a long list of ingredients, but they coalesce into a memorable drink and a classic, quintessential tiki experience.
- 1oz. fresh lime juice
- 1oz. grapefruit juice
- 1oz. orange juice
- 1oz. unsweetened pineapple juice
- 1oz. honey syrup (1 part honey dissolved in 1 part warm water; let cool)
- 1oz. light Puerto Rican rum
- 1oz. gold Jamaica rum
- 2oz. aged Demerara rum
- 1teaspoon falernum
- 1teaspoon St. Elizabeth allspice liqueur
- ⅛teaspoon Herbsaint
- ⅛teaspoon grenadine
- Dash Angostura bitters
- 1cup crushed ice
Step 1Put everything into a blender, saving ice for last. Blend at high speed for 5 seconds. Pour into a ceramic rum barrel or a large snifter. Add ice cubes to fill.
Step 2Garnish: mint, fresh pineapple and an edible purple orchid.