½ oz lime juice½ oz white grapefruit juice½ oz cinnamon syrup (1:1)½ oz falernum1 oz black blended Jamaican rum¾ oz column still aged Puerto Rican rum¾ oz 151-proof black blended rum1 dash Angostura bitters6 drops Pernod
instructions :

Put everything in (3 options):

  • a shaker : with 4 oz (½ cup) of crushed ice. Shake for no more than 10 seconds or until frost.
  • a blender : with 4 oz (½ cup) of crushed ice. Blend at high speed for 2-3 seconds.
  • a drink mixer : with 12 oz (1½ cups) of crushed ice and 4-6 “agitator” cubes (small ice cubes). Flash blend for 3-4 seconds.

Pour unstrained into a double old-fashioned glass. If necessary, add more crushed ice to fill.

source :
Beachbum Berry’s Sippin’ Safari, created by Luau Restaurant (Beverly Hills, 1958)