1 oz Light rum (Puerto Rican)
1 oz Gold rum (Virgin Islands)
3⁄4 oz Dark rum (Jamaican)
1⁄4 oz Falernum
3⁄4 oz Orange juice
3⁄4 oz Pineapple juice
3⁄4 oz Passion fruit syrup
3⁄4 oz Honey syrup
1 Cherry (as garnish)
1 sli Pineapple (as garnish)
1 sli Orange (as garnish)

Put everything - Except Lemon Hart 151 - in a blender. Blend at high speed for 5 seconds. Pour unstrained into a tall glass. Float Lemon Hart on top of drink. Garnish with a cocktail cherry speared to pineapple and orange slices.


My favorite incarnation contains Real McCoy 3 yr (instead of light puerto rican), Pusser's Gunpowder Proof, Coruba Dark and Lemon Hart 151 for the Rums. I also replace the passionfruit syrup with a shy 1/2 oz of Goya passionfruit pulp and up the Honey mix to a tall 1 oz. (By the way, the honey "syrup" is just a 50/50 mixture of honey dissolved in water.)


As served at the Tiki-Ti, Los Angeles, in 1961 - the year master mixologist Ray Buhen opened the Ti, after 3 decades in the employ of L.A.'s most famous Polynesian palaces, including Don the Beachcombers (Ray was there from the beginning in 1934), the Luau, the Seven Seas, and the China Trader. These places all vanished long ago, and Ray himself passed away in 1999, but the Ti is still thriving under the ownership of Ray's son and grandson, both named Mike.

Cocktail summary
Picture of Puka Punch
Created by
Ray Buhen
Is an
authentic recipe

Beachbum Berry Remixed, A Gallery of Tiki Drinks

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