In a previous story, I wrote about tiki cocktails – their fascinating history, colorful presentation and the way they transport us, if only for a little while, to someplace warm and carefree. This story picks up where that one left off, but with something you can make at home.
This is one of my favorite cocktails.
It’s called the Surfer on Lower Slower Delaware, a riff on the classic 1990s cocktail, the Surfer on Acid. If you’ve never had one, the original combines coconut rum, Jägermeister and pineapple juice. On paper, it really shouldn’t work. In fact, it sounds like one of those combinations you’d probably talk yourself out of ordering. But that’s the magic of great cocktails.
The herbal character of the Jägermeister keeps the sweetness of the pineapple and coconut in check, and somehow those flavors become something entirely different together. It’s balanced, refreshing and unexpectedly complex.
As a chef, it’s hard for me to leave a classic alone. I don’t want to reinvent it. I want to make it taste a little more like home.
I start by roasting fresh pineapples until they’re lightly caramelized before juicing them. The heat concentrates the fruit and develops rich notes of caramel that ordinary pineapple juice can’t deliver.
For the lime, I use one of my favorite modern cocktail techniques: lime super juice. Four limes would normally yield only a couple ounces of juice before heading to the compost. By using all of the fragrant zest along with carefully balanced food-grade acids, those same four limes can produce nearly a pint of intensely lime-flavored juice. It stays bright and fresh for days rather than hours, dramatically reduces waste and delivers a consistent cocktail every time.
Instead of white sugar, I make a simple syrup with demerara sugar, which adds just a touch of caramel that ties beautifully into the roasted pineapple.
The rum is a blend of Bacardi Superior, Bacardi Gold and Cruzan Coconut Rum, finished with Don Q 151 for a little extra aroma and warmth. A dash of saline solution balances the drink and adds depth, while a fresh grating of nutmeg and a pineapple leaf finish it off. The Jägermeister stays because it’s the heart of the original recipe and the ingredient that makes the whole drink so unexpectedly delicious. The original was just three ingredients, often served as a shot. I’ve used the traditional flavor combinations but turned them into a grown-up tiki cocktail.
That said, don’t feel like you have to make every ingredient from scratch to enjoy this cocktail. I love chasing every little layer of flavor, but that’s just how I’m wired as a chef.
If you want to simplify things, go for it. Store-bought pineapple juice, bottled or freshly squeezed lime juice and prepared simple syrup will still make a fantastic drink. If you don’t feel like blending several rums, you can absolutely make it with a good white rum and an overproof rum. It’ll still be delicious.
Cocktails are meant to bring people together, not make them feel like they need a chemistry degree. Make it as simple or as elaborate as you’d like. The best version is the one you’re sharing with friends on a warm summer evening.
The result is familiar enough to remind you of the original, but layered with deeper flavors that feel right at home on the Delaware coast.
Every beach town deserves a signature cocktail. I like the orange crush, but I hope this one becomes part of ours.
And if it’s good enough for Skinny’s two grandmothers, it’s good enough for everybody.
Chef Hari Cameron’s Surfer on Lower Slower Delaware
Ingredients
- ¾ oz Bacardi Superior Rum
- ¾ oz Bacardi Gold Rum
- ¼ oz Don Q 151 Overproof Rum
- ¼ oz Cruzan Coconut Rum
- ¾ oz Jägermeister
- 1½ oz roasted pineapple juice
- ½ oz lime super juice
- ½ oz demerara simple syrup
- 1 dash 8:1 saline solution
Directions
Fill a cocktail shaker with ice. Add all of the ingredients and shake vigorously for 12 to 15 seconds until thoroughly chilled. Strain over fresh crushed ice into a chilled tiki mug or Collins glass.
Garnish
- One fresh pineapple leaf
- Freshly grate whole nutmeg over the top
Chef’s Notes
This is the way I enjoy making the cocktail, but don’t let the ingredient list intimidate you. If you want to keep it simple, you absolutely can.
Store-bought pineapple juice, regular lime juice and simple syrup will still make a fantastic drink. If you don’t feel like making a split rum base, use your favorite white rum with a splash of overproof rum, and you’ll still end up with something delicious.
Cocktails are meant to be shared, not overthought. Make it as simple or as elaborate as you’d like. The best version is the one you’re enjoying with friends on a warm summer evening in Lower Slower Delaware.
