The Donga Punch is a classic tiki recipe that was originally created in the 1930s by Don the Beachcomber at his bar in Hollywood, California. This is one of the recipes that was revived when Jeff "Beachbum" Berry dug into tiki history when writing his book Sippin' Safari. Unique to this category, the drink calls for a simple mix of rhum agricole, a type of rum made from sugarcane juice, as well as Don's Mix, and citrus to balance out the spirit's sharp flavor.
Add rhum agricole, Don's mix, and lime juice to a shaker.
Fill shaker with cubed ice.
Shake for 10-20 seconds.
Fill a highball or tiki glass with fresh cracked ice.
Using a Hawthorne strainer, strain into highball or tiki glass.
Garnish with grapefruit twist, cinnamon stick, and orchid blossom.