1 oz Lemon Juice
1 dash Grenadine (1/4 oz)
1/2 oz Passion Fruit Nectar (Goya)
1/2 oz Amer Picon (Torani Amer)
1 1/2 oz White Puerto Rican Rum (1 oz Don Q Cristal + 1/2 oz Cuca Fresca Cachaça)
Blend with a scoop of crushed ice, pour into a 12 oz glass, and decorate with mint or sliced fruit (shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with mint, flowers, and citrus snake).
Two Thursdays ago, I turned to Trader Vic's 1972 Bartender's Guide for inspiration. There, I spotted a Tiki number called the Philippine Punch that included Amer Picon. Vic semi-frequently included Amer Picon in drinks like the Jayco and the Kahala Cooler along with grenadine -- a pairing that I first became aware of in the classic Picon Punch. Nowadays, amer/amaro in Tiki drinks like the Bitter MaiTai and the Riviera di Ponente are not uncommon, but these recipes date back over 40 years.