Mystic Lamp
This Kon-Tiki classic was saved from the dustbin of history by Jeff “Beachbum” Berry, who found an old menu from that storied tiki enclave and published it in his book Sippin’ Safari.
Berry suggests serving the drink in a Pearl Diver glass, packed with crushed ice, garnished with tropical flowers and a tiny Chinese lantern made from two paper umbrellas pushed together. You can go to those lengths for authenticity, but it’s just as nice served up in a tall glass with whatever garnish you have on hand.
Ingredients
- 1½ parts Aged rum or Dark rum or Demerara rum or Spiced rum
- 1½ part Lychee juice
- 1 part Orange juice
- ½ part Lime juice
- 3 drops Almond extract
Instructions
Shake all ingredients with ice and strain into a tall glass filled with crushed ice. Garnish with abandon.
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Read more
- Sippin’ Safari by Jeff “Beachbum” Berry
See Also
Camron Corder, Google Play Store 
