• Serves

    makes 1 cocktail


Donn Beach set a limit of two per customer for this potent drink, made with three kinds of rum, citrus, and spice. This recipe first appeared in SAVEUR Issue #140, along with Jeff Berry's story Endless Summer.


  • 2 oz. Spanish-style ron añejo, such as Flor De Caña 7-year
  • 1 12 oz. gold Jamaican rum, such as Appleton
  • 1 oz. 151-proof Demerara rum, such as Lemon Hart
  • 34 oz. fresh lime juice
  • 12 oz. falernum
  • 34 cup crushed ice
  • 2 tsp. fresh white grapefruit juice
  • 1 tsp. cinnamon syrup, such as Trader Tiki or Sonoma Syrup Co. or homemade
  • 1 tsp. grenadine
  • 18 tsp. Pernod or other anise liqueur
  • 1 dash Angostura bitters
  • 1 sprig mint, to garnish


Step 1

Combine all ingredients, except mint, in a blender and blend on high for 5 seconds; pour into a chimney glass or highball glass, add more ice to fill, and garnish with mint.

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