Beachbum

1 oz Barbados Rum, Mount Gay Eclipse Black
1 oz Nicaraguan Rum, Flor de Caña Extra Dry
1 oz Pineapple juice
3⁄4 oz Lime juice
1⁄2 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1⁄2 oz Orgeat
Instructions

Shake with ice strain into a tiki mug filled with ice cubes. Garnish with an orange and cherry flag and an umbrella

Cocktail summary
Posted by DrSid on 7/07/2016
Created by
John Deragon, PDT, New York
Year
2007
Is an
authentic recipe
Reference

The PDT Cocktail Book, p. 57

Curator
Not yet rated
Average
4 stars
(15 ratings)
YieldsDrink
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From other users
  • Closer to a 4.5 than a 5 for me but overall this is solid, extremely enjoyable tiki, which is almost always a 5 for me
  • Husband loved this one! — ★★★★★
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Comments

Excellent concoction which seems to blend the best-loved characteristics of a Mai Tai and a Hotel Nacional into a well-balanced drink. I used fresh squeezed pineapple juice, homemade orgeat and subbed Real Mccoy 12 year and Marie Brizzard Apry in my attempt. I also served it "up" (á la Hotel Nacionales) and found that it works just as well as a "fancy cocktail" as it does as a tiki drink. Great job!