Surfer On Acid Cocktail Recipe From Tradition

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
No Ratings
Surfer on Acid from Tradition, San Francisco, CA
Prep Time
Cook Time
Total time: 0 minutes
  • 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
  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.
Rate this recipe