This drink created a media sensation in the 1930s, putting Don the Beachcomber's Hollywood bar on the map and sparking the mid-century tiki craze.
This revised recipe will play better to more contemporary tastes. You can find John D. Taylor's brand falernum or you can make it yourself (see related recipe). Don's Mix is two parts grapefruit juice and one part cinnamon-infused simple syrup.
Be careful. This drink is strong; too many and you'll become a zombie yourself. Don's rule: limit of two per customer.
- 3/4 ounce freshly squeezed lime juice
- 1 1/2 ounces pineapple juice
- 1/2 ounce Don's Mix (2 teaspoons freshly squeezed grapefruit juice, 1 teaspoon cinnamon-infused simple syrup; see headnote and NOTE)
- 1/4 ounce falernum (an infused rum; see related recipe)
- 1 1/2 ounces gold rum,, such as Flor de Caña
- 1 ounce dark rum, such as Gosling's Black Seal
- 1/2 ounce 151-proof rum
- 3/4 ounce maraschino liqueur
- 1/4 ounce grenadine
- 1/8 teaspoon Pernod
- 2 dashes Angostura bitters
- 3/4 cup ice
- Mint sprig or pineapple slice, for garnish
Combine the lime and pineapple juices, Don's Mix, falernum, the rums, maraschino liqueur, grenadine, Pernod and angostura bitters. Blend on low speed just to mix, then add the ice and blend on high speed for 5 seconds.
Pour into a Collins glass or tiki mug; garnish with the mint sprig or pineapple slice.
NOTE: To make cinnamon-infused simple syrup for Don's Mix, combine 1/2 cup sugar, 1/2 cup water and two 3-inch cinnamon sticks in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow, rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a glass container and let cool to room temperature. Discard the cinnamon stick. Cover tightly and refrigerate until chilled before using; store indefinitely.
Adapted from Don the Beachcomber's 1956 recipe.
Tested by Jason Wilson.
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