Bourbon
Tropical Itch
Harry Yee's bourbon-rum-passion fruit punch served with a bamboo back scratcher swizzle.
Ingredients
- fresh lemon juice (0.5 oz)
- fresh pineapple juice (1 oz)
- passion fruit puree (1 oz)
- Angostura bitters (2 dashes)
- triple sec (0.5 oz)
- bourbon (1 oz)
- dark Jamaican rum (1 oz)
- 151-proof rum (1 oz)
- crushed ice (1 cup)
- pineapple wedge (1)
- maraschino cherry (1)
- bamboo back scratcher (1)
Instructions
- In a shaker combine fresh lemon juice, fresh pineapple juice, passion fruit puree, Angostura bitters, triple sec, bourbon, dark Jamaican rum, and 151-proof rum with crushed ice.
- Shake well.
- Pour unstrained into a tall zombie glass or footed pilsner.
- Garnish with a pineapple wedge, a maraschino cherry, and a bamboo back scratcher.
Sources
- "Harry Yee." Wikipedia. https://en.wikipedia.org/wiki/Harry_Yee (accessed 2026-05-03), credits Yee with inventing the Tropical Itch (along with the Blue Hawaii) at the Hawaiian Village Hotel where he was head bartender for over thirty years from 1952; the bamboo back scratcher garnish is his signature substitution for the swizzle stick. ↩
- "Tropical Itch." The Grouchy Bartender. https://www.grouchy-bartender.com/cocktails/blog-post-tropical-itch (accessed 2026-05-03), modern reconstruction of Yee's Hawaiian Village spec; the source for this file's measurement bill and the basis for the passion-fruit-puree dial-back. ↩