Circa 1940s, this is another original by Don the Beachcomber, recaptured by Beachbum Berry. Its a great drink, but the original recipe needed just a little bit more rum – one ounce was not enough, and that is not much of a cocktail either. I tried it with an extra half ounce of rum, and while fresh is always best, it is not always easy to find, make, or extract fresh pineapple, so I just used the canned stuff. It certainly would have been much better with fresh pineapple, however, this is not a bad drink at all. Pineapple and mint play very well together.
- 1.5 ounces light rum
- 1/4 apricot liqueur
- 1 ounce honey mix
- 1 ounce lime juice
- 2 ounces pineapple juice (better if fresh)
- 9 mint leaves
- mint leaf garnish
Flash blend all ingredients with 6 ounces of ice. If using a highball glass or wahine mug, pour all ingredients in without straining. If using a stemmed cocktail glass, strain into a chilled glass.