Potent and grassy, it sets a backbone of rhum agricole and aged rum against lime, orange and honey, while falernum and allspice dram pull the whole thing toward warm clove and baking spice — a Mai Tai's bones pushed deeper into spice. Flash-blended over crushed ice into a tall footed glass, it drinks frosty and bright beneath a garnish of three cherries and a pineapple spear that spells out its name.
Garnish: Maraschino Cherry, Pineapple Wedge
Blended · Footed Pilsner · Crushed
add
Combine the rhum agricole, aged rum, falernum, allspice dram, lime juice, orange juice, honey syrup, and bitters in a blender.
blend
Add about 12 oz of crushed ice and flash-blend for a few seconds until just combined and frothy.
build
Pour the blended drink into a footed copo (pilsner) glass and top up with fresh crushed ice.
garnish
Garnish with three cherries and a rectangular chunk of pineapple — the 'three dots and a dash' of Morse code for V (victory).
Donn Beach — born Ernest Raymond Gantt and better known as Don the Beachcomber — created this drink as the Second World War was drawing to a close, naming it for the Morse code letter V, three dots and a dash, standing for victory. Beach guarded his recipes so closely that this one slipped out of sight for decades, until tiki historian Jeff "Beachbum" Berry recovered it from an old notebook kept by a former bartender. It now appears among the IBA's official cocktails, and a bar in Chicago takes its name from it.