golden wave

1 oz Light Puerto Rican Rum (1 1/2 oz Caliche)
1 oz Pineapple Juice
3/4 oz Lemon Juice
1/2 oz Triple Sec (Van der Hum)
1/2 oz Falernum (BG Reynolds)

Blend with 6 oz crushed ice for 5 seconds. Pour into a tulip glass and garnish with a pineapple spear and orchid. Instead, I shook with ice and strained into a rocks glass filled with crushed ice. I also garnished with mint, a spent lemon shell half, and vine flowers instead.

After working Fourth of July at Loyal Nine, I was in the mood for a drink. Having gathered a few flowers from a vine patch on my walk home, I reached for Beachbum Berry's Remixed to find an appropriate drink to garnish. The Golden Wave was one that had a flower in the recipe, and the rest of the build seemed like a good riff on a Royal Bermuda Yacht Club with hints of Mai Tai. The book provided the history that Jose "Joe" Yatco won the 1969 International Bartenders Guild Competition in Spain with this concoction. Back then, he was the head bartender at the China Trader in Burbank, California.
The Golden Wave's garnishes gave forth floral and mint notes. Lemon and pineapple on the sip segued into rum, clove, lime peel, and pineapple on the swallow.