- SERVINGS: Makes 1 drink
The origin of this classic rum cocktail is one of the great debates in tikidom. Both Ernest Beaumont-Gantt (a.k.a. "Donn Beach," the father of tiki culture) and Trader Vic founder Victor Bergeron lay claim to its invention. This version borrows from Beaumont-Gantt's recipe, which adds dashes of Pernod and Angostura bitters for complexity.
- Pineapple wedge, cherry and mint sprig, for garnish
- 1 dash Pernod
- 1 cup cracked ice
- 1 1/2 ounces dark rum, such as Meyer's Plantation
- 1/2 ounce orange curaçao
- Ice cubes
- 3/4 ounce fresh lime juice
- 1 ounce white rum
- 2 dashes Angostura bitters
- Fill a shaker with ice cubes. Add 1 ounce of the dark rum and the white rum, lime juice, curaçao, bitters and Pernod; shake well. Strain into a rocks glass filled with cracked ice. Float the remaining dark rum on top. Garnish with the pineapple, cherry and mint sprig.
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Congratulations to Mei Lin, winner of Top Chef Season 12.