Ingredients (9)
- 8 ounces crushed ice, plus more for filling the glasses
- 4 ounces amber Virgin Islands rum
- 1 ounce freshly squeezed lime juice
- 1 ounce freshly squeezed orange juice
- 1/2 ounce Cinnamon Syrup
- 1 1/2 teaspoons Vanilla Syrup
- 1 1/2 teaspoons allspice liqueur
- 2 dashes angostura bitters
- 2 (6-inch) spiral-cut orange peels, for garnish
- Calories189
- Fat0.06g
- Saturated fat0.01g
- Trans fat
- Carbs12.84g
- Fiber0.09g
- Sugar10.43g
- Protein0.17g
- Cholesterol
- Sodium7.34mg
- Nutritional Analysis per serving (2 servings) Powered by
Jeff “Beachbum” Berry has spent years uncovering the recipes for original tiki drinks from the ‘30s and ’40s. The Nui Nui—featured in Berry’s book Beachbum Berry’s Sippin’ Safari—was originally made by Don the Beachcomber, circa 1937. Even though it’s blended, this is no cheesy boat drink—it has complex flavors of cinnamon, allspice, and vanilla mixed with rum and fresh juices.
What to buy: You can use any high-quality commercial cinnamon and vanilla syrups, or infuse your own using our Cinnamon Syrup and Vanilla Syrup recipes.
Allspice liqueur (a.k.a. Pimento or Allspice Dram) is available at specialty liquor stores. We like the St. Elizabeth brand distributed by Haus Alpenz.
This recipe was featured as part of our Tiki Cocktails photo gallery.
Instructions
- 1Place all ingredients except the orange peels in a blender and blend on high until frothy, no more than 5 seconds. Pour into 2 tall glasses and add additional crushed ice to fill.
- 2Sink and coil an orange peel into each drink, with the top hanging over the rim of the glass.