Garnish:
Mint sprigs bouquet & straw
How to make:
BLEND all ingredients with 6oz scoop of crushed ice.
| 1 fl oz | Caribbean blended rum aged 6-10 years |
| 5/6 fl oz | Light gold rum (1-3 year old molasses column) |
| 2/3 fl oz | Jamaican-style overproof aged pot still rum |
| 1/2 fl oz | Difford's Falernum liqueur |
| 1 fl oz | Pineapple juice |
| 2/3 fl oz | Lime juice (freshly squeezed) |
| 1/3 fl oz | Pink grapefruit juice (freshly squeezed) |
| 1/6 fl oz | Grenadine/pomegranate syrup |
| 4 dash | La Fée Parisienne absinthe |
| 3 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
Review:
Powerful funky rum and delicate cinnamon spice partially tamed by rich fruit and sweetened clove.
History:
Created by Don Beach in 1934 at Don the Beachcomber's in Hollywood, USA. This recipe is adapted from one published in Jeff Berry's Sippin' Safari which Jeff sourced from the 1937 notebook of Beachcomber's waiter Dick Santiago.
Alcohol content:
- 2 standard drinks
- 17.53% alc./vol. (35.06° proof)
- 27.4 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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