1 oz aged rum
1 oz black rum
1½ oz Small Hand Foods Passion Fruit Syrup
1½ oz orange juice
1½ oz lime juice
3 oz seltzer
Add to a blender with 1½ cups crushed ice and flash blend. Pour into a tall glass and garnish with a snake-shaped peel and sprig of mint.
adapted from Lanai, San Mateo, CA, c.1960
1¼ oz gin
½ oz Small Hand Foods Passion Fruit Syrup
¼ oz Small Hand Foods Orgeat
½ oz lemon juice
¼ oz falernum
Add to a blender over crushed ice and flash blend. Pour into a tiki glass and garnish with fruit.
Kahiki Restaurant, Columbus, OH, 1996
1½ oz bourbon
½ oz Small Hand Foods Grenadine
½ oz Small Hand Foods Passion Fruit Syrup
1 oz lemon juice
Add to a blender over crushed ice and flash blend. Pour into a tall glass and garnish with fruit.
Kahiki Restaurant, Columbus, OH, 1996
1½ oz light rum
1½ oz Small Hand Foods Passion Fruit Syrup
1½ oz lemon juice
½ oz lime juice
Add to a blender over crushed ice and flash blend. Pour into a tiki mug and garnish with fruit.
Pieces of Eight, Marina del Rey, CA, c.1962
2 oz rum
¾ oz Small Hand Foods Passion Fruit Syrup
½ oz lime juice
Shake all ingredients vigorously over ice and strain into a chilled cocktail glass. Garnish with a cherry-speared lime wheel.
2½ oz mixed rums
¾ oz Small Hand Foods Passion Fruit Syrup
1 oz lime juice
¾ oz orange juice
2 dashes Angostura bitters
Shake all ingredients over ice and pour everything into a Hurricane glass. Garnish with a cherry-speared orange slice.
adapted from Pat O’Brien’s, New Orleans c. 1944 by Ricky Gomez, Portland OR, 2011
¾ oz dark overproof rum
1½ oz aged rum
1½ oz Small Hand Foods Passion Fruit Syrup
¼ oz 2:1 demerara simple syrup
2 oz lime juice
1 barspoon lemon juice
¼ oz maraschino liqueur
Pour the overproof rum into a shot glass and set aside. Add everything else to a mixing tin with crushed ice and pulse blend briefly. Pour everything into a large rocks glass and serve the overproof rum on the side, to be added to the drink to taste.
adapted from Don the Beachcomber by Martin Cate, Smuggler’s Cove, 2016
1¼ oz 151-proof Demerara rum
½ oz Small Hand Foods Passion Fruit Syrup
½ oz falernum
¾ oz orange juice
½ oz lime juice
1 dash aromatic bitters
6 drops absinthe
1 cup crushed ice
Add everything to a blender jar and process for 5 seconds. Pour into a tall glass or tiki mug and garnish with a cinnamon stick and orange peel cobra.
Don the Beachcomber, 1937
2 oz gold Puerto Rican rum
1 oz aged agricole-style rum
¾ oz allspice liqueur
½ oz Small Hand Foods Passion Fruit Syrup
½ oz 2:1 honey syrup
¾ oz lime juice
¾ oz grapefruit juice
1 oz egg white
Add to a blender jar with 1 cup crushed ice and flash blend for 5 seconds. Pour into a voodoo glass and garnish with fruit.
adapted from Victor Bergeron, Trader Vic’s Bartender’s Guide, 1972
