The history of this cocktail is a bit of a mystery. Jeff “Beach bum” Barry attributes it to other cocktail riffs centered around the popular 1950’s cannibal theme in tiki bars. Still others believe its from the Mai Kai bar in Ft Lauderdale, FL.
This is a fun one to play around with. Swap out the rums for a different drink each time. I went with the original specs with this one. If you make this, it is worth picking up a quality grenadine or making your own. Pomegranate juice and sugar is all you really need. It's easy to make. Another crowd pleaser you can shake up for your halloween party or any given day for a tasty sip. - Steve Cervantes
Photo by Elevated Craft Crew member, Steve Cervantes | Follow Steve on Instagram at: @s.cervantes
1 oz. Hamilton Demerara Rum
1 oz. Don Q Añejo Puerto Rican Rum
1 oz. Fresh lime juice
1 oz. Homemade Grenadine (recipe in notes)
Mint (for garnish)
- 2 cups of pomegranate juice
- 2 cups granulated sugar
- 1 to 2 dashes orange flower water
- In a saucepan, combine the pomegranate juice and sugar.
- Bring to a slow boil, stirring constantly until sugar is dissolved.
- Reduce heat and cover.
- Simmer for 10-15 minutes, stirring occasionally.
- Allow mixture to cool then pour into a small bottle with a tight-sealing lid.
- Add a dash or two of orange flower water and shake.
- When refrigerated, this recipe should last up to 3 weeks.