This classic by the Don the Beachcomber is an example of the punch-style tiki drinks popular during the Polynesian heyday of the 1940s and '50s. Its ice-cone straw is an example of the sort of novelty garnish that was standard at tiki bars.
Don called for white grapefruit juice. Demerara rum is a dark, smoky rum from Guyana, available at Ace Beverage in Washington.
The ice cone used to serve the drink must be prepared and frozen overnight.
Adapted from "Sippin' Safari," by Jeff "Beachbum" Berry (SLG Publishing, 2007).
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Ingredients
measuring cupServings: 1
Directions
Step 1
To make the ice cone, pack a pilsner glass with finely shaved or crushed ice. Run a chopstick through the middle to make a hole for the straw, press down on the ice to re-pack it and then gently remove the ice from the glass in one large cone-shaped piece. Remove the chopstick. Transfer to a piece of wax paper or plastic wrap in the freezer, and freeze the cone overnight.
Step 2
When ready to serve, fill a cocktail shaker halfway with ice. Add the lime and grapefruit juices, the honey mix and the white, dark and Demerara rums. Shake vigorously, then add the soda water and stir gently to combine. Strain into a double old-fashioned glass. Gently add the ice cone, narrow end up.
Step 3
To serve, run a straw through the cone. Sip the drink through the straw. Garnish with a twist of citrus peel, if desired.
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Nutritional Facts
Per serving
Calories
283
Carbohydrates
21 g
Sodium
2 mg
Sugar
16 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from "Sippin' Safari," by Jeff "Beachbum" Berry (SLG Publishing, 2007).
Tested by Jason Wilson.
Published June 9, 2009
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