This recipe was first published as part of our trend feature on tiki culture.
Beardy tiki-kitsch devotee Paul McGee says when making cocktails he likes to “achieve as much flavour with as few ingredients as possible”, that is, unless he’s making tiki drinks, “were it’s all relative”, as with this eight-ingredient tiki classic originally served at Don the Beachcomber in the 1940s.
30ml Duquesne Aged Rhum Agricole
30ml Eldorado 5-year rum
15ml Pierre Ferrand Dry Curacao
15ml Honey syrup
15ml Allspice Dram
30ml Lime juice
3ds Angostura bitters
Add all ingredients to shaker; shake and strain over crush ice in a rocks glass. Garnish with pineapple leaves, pineapple chunks and cherry skewer.