I've been reading Jeff Berry's Potions of the Caribbean, which is a fantastic read if you're interested in the history of exotic cocktails and tiki culture. The book has over 70 drink recipes, many of which have never been published before. The Dorado Beachcomber caught my eye so I decided to give it a try. From the book:
[This cocktail is] from the Dorado Beach Hotel, Puerto Rico, circa 1962. An unpublished recipe from an annotated Dorado Beach cocktail menu.
1.00 oz. gold Puerto Rican rum (I substituted gold Jamaican rum a friend brought back for us from a recent trip there)
1.00 oz. 151 proof Puerto Rican rum (I used Don Q)
3/8 oz. Curacao
1.25 oz. fresh lemon juice
3/8 oz. orgeat syrup
3/8 oz. white sugar syrup
Shake well with two cups of crushed ice. Pour unstrained into a coconut mug (we bought ours at Chicago's own fabulous tiki bar, Three Dots and a Dash a few years ago when we were visiting; they now have an online shop, though these particular ones seem to be sold out), or use a double old fashioned glass. Garnish with a lemon wedge, pineapple slice, and cocktail cherry.
There are some similarities to a Mai Tai - the orgeat, curacao, etc. But the use of the 151 rum makes this a boozier concoction than a Mai Tai, and the lemon adds a higher level of sour. If you're in the mood for something sour and strong, this is a drink for you. Perhaps an easier drink to make than to drink due to its strength, it's still worth giving it a try.
To get your cocktail shakers shakin', throw on this cha-cha record from Enoch Light:
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