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
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
(17 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!