This is the Donga Punch, a tiki cocktail created by Donn Beach sometime soon after 1939 for his Hollywood restaurant, Don The Beachcomber. Donn Beach was a maximalist; he loved taking one element of a drink and breaking it out into multiple ingredients (like three types of syrup instead of one). The Donga Punch is the most minimalist drink I've seen from him that still felt like a Donn Beach drink. It follows a daiquiri recipe, but there's two particular choices that are important.
The first is the rum choice. He uses an aged Martinique rum (also called Rhum Agricole Vieux) which is full of funky grassy notes along with smooth barrel aged flavor. The second is using "Don's Mix", which is grapefruit juice and Don's Spices #4
(Don's code for cinnamon syrup). The Don's Mix brings some spice to make it a proper punch and expands the citrus profile. The result is refreshing and dry, with a nice mix of grassy funk, spice and citrus.
1.5 oz Rhum Agricole Vieux
0.75 oz fresh lime juice
1 oz grapefruit juice (first part of Don's Mix)
0.5 oz cinnamon syrup (second part of Don's Mix)
Combine all of the ingredients into a shaker tin. Add ice and shake vigorously until arctic cold. Double-strain into a chilled rocks glass, small tiki mug or stemmed cocktail glass of your choice. Top with ice if necessary. Garnish with a lime wedge, or go all out with an orchid, cherry, umbrella, you name it.
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