nuinuiDon the Beachcomber (1937)

File under “semi-obscure-but-completely-delicious.”

When Don the Beachcomber moved into an expanded location across the street from their original spot in Hollywood, they also expanded the drinks menu. The “Pupule” was one they added to the lineup – another dimensionalized riff on the Planter’s Punch, this time mixing orange and lime for the sour element, and merging sweet and spicy with flavors of allspice, vanilla, and cinnamon. I imagine Donn’s customers had a good number of juvenile laughs at the name (Poo Poo? Purple? Pustule?) before he changed it to “Nui Nui” around 1941 (much better, it means “Big-Big” or “Extra-Large” in Maori).

In spite of the boastful name, booze-wise this drink is no big deal. Same amount of rum as a little Daiquiri – but they still enforced a three-per-customer limit on this one. Most likely to appeal to the macho types who felt their masculinity threatened by all the orchids and whatnot. “Are you man enough to handle three of these?” and so on.

A note on orange juice – lemon and lime juice is always fresh in these recipes, but it’s easy to assume that pasteurized orange juice from concentrate, the breakfast staple, is the same thing as fresh-squeezed. Short answer: it ain’t. You gotta squeeze an orange, sorry. But before you do, prepare the garnish, a long orange peel – like a whole orange peeled all the way around and around with a Y-peeler. Feel free to use whatever size peel you like and decorate as you prefer: the original hung the peel out of the drink and down the side of the mug or glass; I like coiling it up like a crown and loading with more ice.

You’ll need three syrups or liqueurs for this: pimento dram, cinnamon syrup, and vanilla syrup – see recipes here if you’re up for the effort (and the necessary time) to make them yourself at home… but a great alternative is BG Reynolds‘ fantastic line of tiki syrups from Portland, Oregon.

If you’re going through all the fun to make this fantastic drink, why not serve it in a vintage tiki mug? Great finds can be had at thrift stores occasionally, or check online at Etsy‘s vintage shops.


Hardware: Electric blender, Jigger, Straws (optional)
Ice: Cracked ice
Glassware: Tiki mug or Collins glass
Spirits: Amber rum (recommended: Cruzan Aged Dark – or Havana Club Añejo Especial if you can get it)
Mixers & Liqueurs: Pimento Dram, Vanilla Syrup, Cinnamon syrup
Juices, Accents, & Garnishes: Lime juice, Orange juice, Angostura bitters, Orange peel


In an electric blender, add:

2 1/2 oz amber rum
3/4 oz lime juice
3/4 oz orange juice
3/4 oz cinnamon syrup
1 tsp vanilla syrup
1 tsp pimento dram
1 dash Angostura bitters
3/4 cup cracked ice

Flash blend five seconds to quickly mix – meaning just turn the blender on, then off again. Pour unstrained into a tiki mug or Collins glass. Garnish with a long orange peel. Optionally, serve with two straws.

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