Author: Oriol Elias
- ½oz Lime juice
- ½oz Grapefruit juice
- ½oz Rich Cinnamon Syrup
- ½oz Falernum
- 1oz Lemonhart Demerara
- ¾oz Lemonhart Golden Jamaica Overproof
- ¾oz Lemonhart 151 Demerara
- 1 dash Dale DeGroff's Pimento Aromatic Bitters
- 6 drops Pernod
- Put everything in a blender with 1 cup of crushed ice.
- Blend it for 5 seconds.
- Serve in a double old fashioned glass.
- Add more crushed ice to fill.
- Garnish with a lime wheel speared with a bomboo stick and 2 marraschino cherries.
It's a twist on the recipe from the Luau Restaurant, Beverly Hills,circa 1958.
Extracted of the book Sippin' Safari (p.130).
Recipe by Rum, Tiki Drinks & More... at https://www.threeofstrong.com/jet-pilot-challenge-2015/
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