"I'm not sure if you drank in the early 2000s and late 90s, but where I'm from, there was a really horrible shot called Surfer on Acid," explains bar manager Teddy Nixon (of Mash [of Mercantile and Mash]), "and it consisted of Jägermeister, Malibu rum, and pineapple." While Nixon recalls the hangover-worthy gulp, he's mixing up his revamped, more grown-up, version of the concoction. "I worked at a bar in Boston where we did bartender challenges, sort of like Iron Chef, but with unusual ingredients you don't normally use in cocktails," he recollects, "and my buddy suggested a coconut rum, and the only thing I could think of was how to make that shot better."
To create a more balanced version of the Surfer on Acid, Nixon makes his own toasted coconut rum, adds Amaro Averna and orgeat, dabs in Peychaud's Bitters for a "holiday spice," and squeezes in some lime. "I also needed a drink where I could use this sweet pellet ice," Nixon says as he scoops out the small, frozen buds. There's a sprinkle of fresh nutmeg on top, and there you have a proper, adult Surfer on Acid.
This gnarly-named cocktail and Nixon can be found at Mash at 701 East Bay St.