Surfer on Acid

We have always liked the idea of the Surfer on Acid. But the reality is often a saccharine trainwreck combining coconut rum and Jägermeister. The nouveau Surfer on Acid served at Tradition retains the spirit of the original but is a drink you actually want: A combination of two types of rum, Averna standing in for the Jäger, pineapple gum syrup, a spoonful of house-made coconut marmalade and lemon juice. Radical, dudes. For more 2012 Best Cocktails, click here.

Recipe adapted from Tradition, San Francisco, CA

Surfer On Acid
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Surfer on Acid from Tradition, San Francisco, CA
Servings
1
drink
Ingredients
  • Coconut marmalade
  • ½ cup coconut flakes
  • 1 cup granulated sugar
  • ½ cup water
  •  
  • Cocktail
  • Ice
  • 1 ounce white rum, such as Matusalem
  • ½ ounce Ron Zacapa 23 rum
  • ½ ounce Averna amaro
  • ½ ounce Small Hand Foods pineapple gomme
  • ¾ ounce fresh lemon juice
Directions
  1. Make the coconut marmalade: Preheat oven to 300°. On a baking sheet, spread coconut flakes. Roast until slightly browned and aromatic, about 5 to 10 minutes. In a small saucepan set over medium-high heat, combine sugar and water and bring to a boil, stirring occasionally to make sure sugar doesn't burn. Once sugar dissolves, remove from heat and let cool. Combine coconut flakes and syrup in a container and let sit, refrigerated, for at least one day.
  2. Make the drink: In a cocktail shaker filled with ice, combine white rum, Ron Zacapa 33, amaro, pineapple gomme, lemon juice and 1 teaspoon of the prepared coconut marmalade. Shake for 10 seconds. Double-strain into an Old-Fashioned glass filled with ice. Serve.
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