Skull and Bones – This version of the Skull and Bones is from Tony Ramos, who wrote it out from memory for Donn Beach on a cocktail napkin during lunch at a Chinese restaurant in Los Feliz on September 19, 2001. It was the first recipe Tony ever gave Donn, but the last time Donn ever saw Tony and his wife, who shortly afterward retired to Las Vegas with no forwarding address.
Demerara 151 Rum – 1 ½ ounces
Gold Puerto Rican Rum – ½ ounce
Pernod Liqueur – â…› teaspoon
Fresh Lime Juice – ¾ ounce
Passion Fruit Syrup – ½ ounce
Grenadine – ½ ounce
Angostura Bitters – dash
Add all ingredients into a blender and blend at high-speed for 5 seconds. Pour the contents into the Hulaween Glass filled with crushed ice. Garnish with an orange skull.
How to make an orange skull garnish – Use a vegetable peeler to remove a 2-inch strip of peel from an orange peel. Use a small skull-shaped cookie cutter or a knife to fashion the orange peel strip into a skull. Use a hole punch or a straw to punch out the eyes and nose of the skull.
Origin – Tony Ramos, circa 1960’s
Source – Beachbum Berry’s Sippin’ Safari
