This contemporary tiki cocktail created at Frankie's Tiki Room contains a bright mix of fresh fruit juice, syrups, and rums. This recipe first appeared in our April 2012 issue along with Xania Woodman's story Raising the Bar.
4 oz. pineapple juice 4 oz. ginger ale 1½ oz. gold rum 1½ oz. pineapple rum, such as Cruzan 1 oz. blue curaçao 1 oz. orgeat (available from Keg Works) 1 oz. passion fruit syrup (available from Instawares) 1 oz. fresh grapefruit juice 1 wedge pineapple 1 maraschino cherry
Shake pineapple juice, ginger ale, rums, curaçao, orgeat, syrup, and grapefruit juice in a cocktail shaker with ice until chilled; strain into a tiki cup filled with ice. Garnish with pineapple and cherry.