The Shingle Stain is a classic tiki cocktail that was originally created by Victor Bergeron at his bar Trader Vic’s in San Francisco, California. The recipe first appeared in 1946 in Victor's book Trader Vic's Book of Food & Drink and, at the time, it was made with two types of rum, pomegranate, pimento dram, and citrus. Over the years, the list of ingredients evolved to include more fruit juices, but this version by David Kinsey at Kindred in San Diego, California harkens back to Trader Vic's classic.
Add dark rum, rhum agricole, grenadine, lime juice, allspice liqueur, and bitters to a shaker.
Fill shaker with cubed ice.
Shake for 10-20 seconds.
Fill a tiki glass with fresh cracked ice.
Using a Hawthorne strainer, strain into tiki glass.
Garnish with mint sprig.