Here’s one of the tropical drinks we had with our dinner at the reopened (and now closed again) Luau in Beverly Hills …
This one’s one of my favorite tropical cocktails, and if memory serves me right (“Watakushi no kyoku ga tashika naraba …”), it was created at the original Luau. Marvelously complex flavor, you’ll want to keep some cinnamon syrup on hand just for this drink (although it’s useful for so many more, and tastes great on pancakes to boot).
You can use John D. Taylor’s Velvet Falernum, but you’ll get a much better tropical flavor if you just make your own. As Rick points out, it only takes 10 minutes. (Well, 10 minutes spread out over a 24-hour period, but stilll.)
You can get dynamite cinnamon syrup from Trader Tiki.
1 ounce Coruba rum
3/4 ounce Cruzan Dark rum
3/4 ounce Lemon Hart 151 rum
1/2 ounce fresh lime juice
1/2 ounce grapefruit juice
1/2 ounce cinnamon syrup
1/2 ounce Falernum
1 dash Angostura Bitters
6 drops Herbsaint
Shake with 1 cup cracked ice, pour into Double Old Fashioned glass. Add crushed ice to fill. (The new Luau blends theirs.)