9 oz Light rum
6 oz Gold rum
3 oz Brandy
3 oz Pineapple juice (Unsweetened)
3 oz Orgeat (or Amaretto)
4 1⁄2 oz Brown sugar
8 ds Grenadine

To each 3 oz. of booze, add 1 dash (“blip”) of grenadine. Mix in the morning, let sit 6-8 hours. Pour over crushed ice in a highball glass – pineapple spear, straw, swizzle stick.


A carefully researched and time-tested variation on the Trader Vic's recipe, passed on for generations. This version was first made in 1981.

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  • Absinthe. Tastes like ma i tai no sugar.
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