Intricate, fresh, vanilla, spice, orange
Mussels in coconut broth or squash curry pair well, thanks to the spice combination here—think licorice and clove.
Pernod in a Tiki drink? That was just one of the ingredients that Don the Beachcomber loved to layer into his signature potions, which—at their best—managed to be both exotic and intellectually interesting. His flair for spice-opulent concoctions that delivered waves of flavor took mixology in a new direction. In appearance, tiki drinks were as flamboyant as Don was in person (he loved hats and bone necklaces)—demanding a bar full of garnishes.
1½ ounces (45 ml) dark rum (Appleton Estate Extra)
¾ ounce (22 ml) light rum (Flor de Caña 4 Yr)
3 teaspoons Cointreau
½ ounce (15 ml) falernum
⅛ teaspoon Pernod
½ ounce (15 ml) fresh lime juice
Dash of Angostura bitters
Cherry and pineapple wedge, to garnish
Shake ingredients with ice and serve in a rocks glass over crushed ice. Garnish with the cherry and pineapple wedge on a cocktail pick.