February 20th, 2007  |  Published in recipes, rum

The circumstances which created my long absence from posting also meant that I didn’t have time to check in with my favorite drink blogs as I usually do. As such, I was woefully behind in my reading and am just now beginning to feel like I’m catching up. While perusing the ever-delightful Kaiser Penguin last week, the Waikikian caught my eye.

Those who have been reading this blog for a while are already well-acquainted with my love of tiki drinks, and will already know the name Jeff “Beachbum” Berry, to whom I owe thanks for the recipe above. It was KP’s gorgeous photo of the drink that encouraged me to make it, but it’s The Bum’s excellent taste that keeps us all going back to his books for more awesome recipes.


1 ½ oz light Puerto Rican rum
1 oz curaçao
¾ oz orgeat
1 ½ oz lemon juice
1 ½ oz dark Jamaican rum

Blend all but the Jamaican rum with 3 oz crushed ice. Pour into a double old-fashioned glass 2/3 full of crushed ice and float Jamaican rum on top. Garnish with orchid and lime.

Okay, okay, so I didn’t have any light Puerto Rican rum and had to use Cruzan. I don’t feel like I’ve been cheated, but I only had a dark Puerto Rican and that seemed like a much worse trade than a light St. Croix.

So, what can I say about the Waikikian? Tart and refreshing, it does remind me of Hawaii—sitting on the patio at the Outrigger Canoe Club for dinner, enjoying a cold, fruity drink while the sun melts into the sea and the air softens into evening.

And in case anyone is interested, the Outrigger’s red curry is really very good.

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