We based this rum cocktail on one from Ray Buhen's Tiki-Ti (see Spirits of Polynesia), a Los Angeles bar that opened in 1961.
Enlarge Image Credit: Ariana Lindquist2 oz. fresh lime juice
11/2 oz. 151-proof Demerara rum
1 oz. orange juice
1 oz. dark Jamaican rum
1/2 oz. honey mixed with 1/2 oz. hot water
1 dash Angostura bitters
6 dashes Herbsaint or Pernod
Pineapple wedge and Maraschino cherry, for garnish
1. Put 2 cups of ice and the first 7 ingredients into a cocktail shaker. Shake well and pour into a short glass. Garnish with pineapple wedge speared with cherry.
MAKES 1 COCKTAIL