This kon-tiki classic was saved from the dustbin of history by jeff beachbum berry, who found an old menu from that storied tiki enclave and published it in his book sippin safari. Berry suggests serving the drink in a pearl diver glass, packed with crushed ice, garnished with tropical flowers and a tiny chinese lantern made from two paper umbrellas pushed together. You can go to those lengths for authenticity, but its just as nice served up in a tall glass with whatever garnish you have on hand.
