Ingredients
1.5 ounces Pontalba rum (NOLA Amber or VI Gold)
1.5 ounces gold rhum agricole vieux
.5 ounce fresh lime juice
.5 ounce white sugar syrup
.5 ounce passion fruit syrup
.5 ounce falernum
Directions
1
Blend with 8 ounces (1 cup) of crushed ice for 5 seconds at high speed (aka pulse blend). Pour into a chimney glass or Tiki mug partly filled with ice cubes.
Notes
Pontalba is a long-gone rum from New Orleans that was once among the many featured on Donn Beach’s menus. Beach was a native of the Big Easy (his father was a hotel owner), where he first traveled to the Caribbean as a youth and later was rumored to be involved in rum-running during Prohibition. Defunct New Orleans rums are featured in several of his vintage recipes. Berry suggests substituting Old New Orleans amber 3-year-old or gold Virgin Islands rum.
Beachbum Berry recommends Rhum Clement VSOP, J.M. Paille, Neisson Rhum Agricole Eleve Sous Bois, and Rhum St. James Hors D’Age as the aged Martinique rums of choice. St. James Extra Old will do in a pinch, he advises, but avoid any cheap brands. The earthy taste of all but the best agricole rums, made from fresh sugar cane, will mar your cocktail.