63 Years On The Beach Recipe
Naked Turtle Rum shaken with lilikoi syrup, pineapple juice, Amaretto, house-made sweet n sour, creole bitters. finished with a float of Myers
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Ingredients
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Cocktail Base
Bitters & Finish
Garnish & Ice
Method
Cocktail Prep
Build and shake
Add Naked Turtle Rum (2 oz), Amaretto (0.5 oz), pineapple juice (1.5 oz), lilikoi syrup (0.75 oz) and house sweet & sour (0.75 oz) into a cocktail shaker filled halfway with ice. Add 3 dashes of Creole bitters. Seal and shake vigorously for 10–15 seconds until the shaker is frosted and well chilled.
Glass and ice
Fill a double old-fashioned glass or a rocks glass with crushed ice (about 1 cup).
Double strain
Double-strain the shaken cocktail over the crushed ice to remove small ice shards and any pulp for a clean texture and presentation.
Finish & Garnish
Float Myers's
Carefully pour Myers's Rum (0.25 oz) over the back of a bar spoon held just above the drink surface to create a dark float that sits on top of the cocktail.
Garnish
Garnish with a pineapple wedge or dehydrated pineapple and optionally a mint sprig. Serve with a straw placed to the side so the guest can experience the float aroma on first sip.