Recipe comes from the Nov 1959 issue of Esquire magazine, attributed to mixologist Mariano Licudine himself:

Moonkist Coconut

Half ounce lime juice
Quarter ounce simple syrup
Quarter ounce honey
Quarter ounce Falernum
Half ounce coconut milk(fresh or powdered)
Three-quarter ounce West Indies rum
One and a half ounces Puerto Rican light rum
Three-quarter ounce Barbados rum
Two dashes Angostura Bitters
Put all the ingredients in a mixer with crushed ice; strain and serve cold in a topped coconut, or suitably attractive glass.

Compare it to the dumbed-down recipe from Benson and Hedges "100 Recipes from 100 of the Greatest Restaurants" booklet:

The Mai Kai's Moonkist Coconut

3/4 Cup Light Rum
3/4 Cup Dark Rum
1/3 Cup Milk
1/3 Cup Coconut Syrup
2 Tbs Fresh Lime Juice
2 Tbs Sugar
Several Dashes of Aromatic Bitters
2 Cups Crushed Ice

Combine all ingredients in blender; blend for ten seconds. Pour over ice in glasses or coconut halfs. Makes four servings.

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I'm anxious to hear from anyone who has the ingredients to the 1959 Licudine recipe and who can compare it to the actual Moonkist Coconut that they currently serve at the Mai Kai.

[ Edited by: Sabu The Coconut Boy 2010-10-23 00:39 ]