3/4 oz Fresh lime juice (about 1/2 lime)
1/2 oz Grapefruit juice
3/2 oz Unsweetened pineapple juice
1/4 oz Falernum
5/4 oz Gold Puerto Rican rum (J. Wray & Nephew works well, Bacardi is so-so)
1 oz dark Jamaican rum (Appleton Estate Extra (NOT V/X))
1 oz 151-proof Demerara rum (Lemon Hart 151 is best, Bacardi 151 is an unsupported substitute)
3/4 oz Maraschino liquer
1/4 tsp Grenadine (or pomegranate syrup – anything but Rose’s)
2 dashes Angostura bitters
6 drops (1/8 tsp) Pernod
a handful of crushed ice
Put everything in a blender for ≤5 seconds.
Serve in chimney glass with extra ice to fill, and garnish with a sprig of mint.
(Recipe adapted from “Sippin’ Safari” by Jeff ‘Beachbum’ Berry, attributed to Donn ‘Don the Beachcomber’ Beach in a 1956 issue of ‘Cabaret Quarterly’.)
NOTE: When I type things like 3/2, that is not a typo – that is three halves.