According to Jim “Hurricane” Hayward of The Atomic Grog, an online resource for all things tiki, a version of this tribute recipe first appeared on the Tiki Central message board. Approximations of this oddball coffee-based tiki classic, which was invented by Mai-Kai head bartender Mariano Licudine in the 1950s, abound on tiki blogs and forums. And while no one knows the exact formula (it is copyrighted and heavily guarded), this recipe is an oft-referenced starting point for tributes to the drink, which is still served at the Mai-Kai.
- 3/4 ounce orange juice
- 3/4 ounce lime juice
- 3/4 ounce white grapefruit juice
- 3/4 ounce rich honey mix (2:1, honey:water)
- 1 1/2 ounces strong Kona coffe, freshley brewed, then chilled
- 1 1/2 ounces Coruba dark Jamaican rum
- 1 1/2 ounces Kohala Bay dark Jamaican rum (substitution suggestion below)
- 1/2 ounce Don's Mix
- 1 teaspoon Don's Spices #2 (or St. Elizabeth Allspice Dram)
- 2 dashes Angostura bitters
Garnish: lemon peel
- Blend all ingredients with up to 1 1/2 cups of crushed ice in a top-down mixer for around 5 seconds, or until frothy.
- Pour into a large snifter glass with more crushed ice to fill.
- Garnish with a lemon peel.
Substitution Suggestion for Kohala Bay Dark Rum:
Combine 3/4 ounce each of Smith & Cross Jamaican rum and El Dorado 12-year-old Demerara rum.