Post #689080 by Hurricane Hayward on Wed, Aug 7, 2013 1:08 AM

Sunny&Rummy: Yes, I may have a Lapu Lapu recipe up my sleeve for future consumption. The problem with both of these drinks (the only two Polynesian originals left on the menu) is that they can be very inconsistent, depending on how busy the bar is and which bartenders are working. I've seen one of them put pineapple juice in the Backscratcher. The Lapu Lapu is particularly schizophrenic. I'm told they once stocked Trader Vic's orgeat, but now most of the bartenders use amaretto (ugh). But I've also seen a non-amaretto version.

Regarding the POG juice, it's definitely something I'll be messing around with. And the pineapple-OJ-guava combo suggested by thePorpoise sounds great as well.

The bigger issue, as GentleHangman points out, is the Backscratcher is just too juice-forward. Welcome to Disney World. I'm afraid that the resort's bar program has yet to bring its rum drinks up to the same level of quality as some of its newer tequila and whiskey cocktails. You'll find lots of pseudo Mai Tais, Pina Coladas and the like across property, but they tend to be aimed at your typical middle American tourist.

The Tambu Lounge's Backscratcher is aimed at these same tourists, obviously, but it's also a tried-and-true Tiki classic, so I sought to replicate it as authentically as possible rather than try to reinvent it. (Perhaps I'll tackle that in a future endeavor. I've always thought Lemon Hart 151 would make a much better floater.) I believe that both the Backscratcher and Lapu Lapu date back to the '70s, surviving many menu purges that saw the removal of all the other drinks unique to the Polynesian (Zombie, Scorpion, Tradewinds, etc.) It's not a great drink by any means, but fits that early Disney Resort profile (see Lei Lani Volcano, Intoxica, page 47).

Of course, we can only hope that Trader Sam's will arrive in time to solve these problems for us.