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This gin-based Tiki cocktail “carries the regality of a Mai Tai with the drinkability of a Tom Collins,” according to Garret Richard of New York City’s Slowly Shirley and The Happiest Hour.
Add all of the ingredients to a blender with crushed ice, and blend until smooth.
Pour unstrained into a Tiki mug or highball glass.
Garnish with a parasol, edible flower and orange peel.
Serve with a straw.
*Passion fruit syrup: Mix 6 parts simple syrup to 1 part passion fruit purée.
Mixing your cocktail
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