Mystic Lamp

Mystic Lamp cocktail with rum, lychee juice, orange juice, lime juice, and almond extract

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

Instructions

Shake all ingredients with ice and strain into a tall glass filled with crushed ice. Garnish with abandon.

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