Aged rum sits on equal measures of orange and lime, warmed by cinnamon and vanilla syrups and a measure of allspice dram, with a dash of Angostura pulling the spices into line. Over crushed ice it drinks rich, autumnal and deceptively easygoing, with baking spice up front and bright citrus keeping the rum from turning heavy.
Garnish: Orange Peel
shaken · Tiki mug · Crushed
add
Combine the aged rum, lime juice, orange juice, cinnamon syrup, vanilla syrup, allspice dram, and Angostura bitters in a shaker.
shake
Add a scoop of crushed ice and shake briefly but energetically (flash shake).
strain
Pour into a tiki mug filled with fresh crushed ice.
top
Top with additional crushed ice to fill.
garnish
Garnish with a long orange peel and a dusting of cinnamon.
Donn Beach, born Ernest Raymond Beaumont Gantt, created it at his Don the Beachcomber bar in Hollywood during the 1930s, where it first went by the name Pupule before becoming the Nui Nui. The house kept the formula secret, and it stayed lost until cocktail historian Jeff "Beachbum" Berry decoded it and brought it back in his book Sippin' Safari. Berry's reconstruction calls for three ounces of rum and lighter spice pours, while most bartenders now use a simpler two-ounce single-rum version, and Andrew Bohrer has adapted it to a blend of rums.