Bar
Don the Beachcomber, Hollywood
The first tiki bar — specs later decoded by Jeff Berry.
- Author
- Ernest Beaumont-Gantt
Recipe versions
- 1 oz demerara + ¾ oz overproof rum
- Lime, orange
- Falernum
- Absinthe dash
- Bitters
Blend with crushed ice.
- 2 oz rum
- Lime, lemon
- Grenadine
- Absinthe
- Soda
Shake, top with soda.
- Three rums
- Lime, grapefruit
- Falernum, cinnamon syrup
- Bitters
Blend with crushed ice.
- ¾ oz each: light, gold, demerara rum
- ¾ oz lime
- ¾ oz grapefruit
- ½ oz honey
Shake over ice cone.
- ¾ oz each of three rums
- ¾ oz lime
- ½ oz falernum
- Absinthe
- Both bitters
Blend with crushed ice.
- 1½ oz Jamaican rum
- 1½ oz gold Puerto Rican rum
- 1 oz Demerara 151
- ¾ oz lime
- ½ oz Donn's Mix
- ½ oz falernum
- 2 dashes each grenadine, absinthe, bitters
Blend 5 seconds; mint garnish.
