3/4 oz Lemon Juice
3/4 oz Orange Juice
3/4 oz Pineapple Juice
3/4 oz Curaçao (Van der Hum)
1/2 oz Passion Fruit Nectar (PF syrup)
1/2 oz Grenadine
1/2 tsp Orgeat
Blend with 1 cup of ice and pour into a tall glass (shake with ice, strain into a tall glass, and top with crushed ice). Garnish with an orange slice, cherries (omit), and mint sprig.
After my bar shift two Sunday nights ago, I was feeling the Tiki mood and reached for Beachbum Berry's Remixed. The Cocoanut Grove Cooler from the Ambassador Hotel's Cocoanut Grove Night Club in Los Angeles seemed rather intriguing with the medley of fruit flavors. Moreover, the libation is one of the few classic Tiki drinks that call for Scotch as a base spirit with the other famous one being Trader Vic's Starboard Light. In more recent years, there have been a few modern Scotch Tiki recipes such as the Angry Barista, but this number is still rather low.