The Siboney is a vintage tiki cocktail that was created by Victor Bergeron at his bar Trader Vic’s in San Francisco, California. The recipe first appeared in Victor’s book Rum Cookery & Drinkery in 1974, and it was made using a lot more fruit juice than rum, but this modernized variation, from Antonio Martinez of Bootlegger Tiki in Palm Springs, California, balances out the fruitiness with more rum spice and rich demerara syrup.
Add dark rum, pineapple rum, pineapple juice, lime juice, passion fruit syrup, and rich Demerara syrup to a shaker.
Fill shaker with cubed ice.
Shake for 10-20 seconds.
Using a Hawthorne Strainer, strain into a tiki or coupe glass.