Jet Pilot

  • 1 oz Dark Jamaican Rum

  • .75 oz Gold Puerto Rico Rum

  • .75 oz Over proof Demerara Rum

  • .5 oz Lime Juice

  • .5 oz Grapefruit

  • .5 oz Falernum

  • .5 oz Cinnamon Syrup

  • 6 drops Pernod

  • 2 dashes Angostura Bitters

  • 4 oz Crushed Ice

    Blend for five seconds, open pour into double rocks glass, top with crushed ice as needed.

    Garnish with cinnamon stick.

  • POD PILOT: substitute Hamilton Pot Still Black for the overproof rum.

Test Pilot

  • 1.5 oz Dark Jamaican Rum

  • .75 oz Light Puerto Rico Rum

  • .75 oz Cointreau

  • .5 Falernum

  • .5 Lime Juice

  • 6 drops Pernod

  • 2 dash Angostura Bitters

  • 1 cup Crushed Ice

    Blend on high for 5 seconds, open pour into rocks glass or small tiki mug.

  • Garnish with cocktail cherry on oyster fork

Demerara Cocktail

  • 1 oz Demerara Rum

  • .5 oz Gold Puerto Rican Rum

  • .5 oz Passion Fruit Syrup

  • .5 oz Lime Juice

  • 4 oz Crushed Ice

    Blend everything for no more than 5 seconds, double strain into coup, cocktail glass, or small snifter.

  • Notes: Try flash blending for 3 bursts.

Vicious Virgin

  • 1 oz Gold Virgin Islands Rum

  • .5 oz White Puerto Rican Rum

  • .5 Lime Juice

  • .25 oz Falernum

  • .25 oz Simple Syrup

  • -4 oz Crushed Ice

    Blend everything on high for 5 seconds. Double strain into a coup or cocktail glass.

  • Garnish with a cherry on a pick.

Aperol Spritz

  • 3 oz Prosecco Brut

  • 2 oz Aperol

  • 1 oz Sparkling Water

    Add all ingredients to a red wine glass, add 4-5 pieces of medium cubed ice, and stir.

    Garnish: Orange or Lemon Wheel

  • Notes: For more Amaro flavor increase Aperol to 2.25 oz. This helps fight dilution.

Straits Sling

  • 2 oz Gin

  • .5 oz Kirschwasser (or clear cherry liqueur)

  • .5 oz Benedictine

  • .5 oz Lemon Juice

  • 2 dashes Angostura Bitters

  • 2 dashes Orange Bitters

  • 1 oz Soda Water

    Shake everything except soda with ice, strain into champagne flute, stir in soda water.

Singapore Sling (cocktail style)

  • 1 oz London Dry Gin

  • 1 oz Cherry Heering

  • 1 oz Benedictine

  • 1 oz Lime Juice

  • 2 oz Soda Water

  • 2 dashes Angostura Bitters

    Shake everything except soda with ice and strain into a 10 oz Collins glass filled with cubed ice.

  • Notes: This recipe, from Dale Degroff, originally wants the bitters to be held back and dashed on top after Straining. I prefer the flavor when they’re mixed in.

Singapore Sling (Raffles Traditional)

  • 1.5 oz London Dry Gin

  • .5 oz Cherry Heering

  • .25 oz Benedictine

  • .25 oz Triple Sec

  • 1.5 oz Pineapple Juice

  • .5 Lime Juice

  • 1 bar spoon Grenadine

  • 2 dashes Angostura Bitters

    Shake everything with ice and strain into a tall Collins or footed pilsner glass filled with cubed ice.

  • Garnish: Orange wheel, pineapple wedge, Cherry, umbrella.

Derby Cocktail Tropical

  • 2.5 oz Kentucky Bourbon

  • 1 oz Unsweetened Pineapple Juice

  • .75 oz Fresh Lemon Juice

  • .5 tsp Raw Cane Sugar

  • 3-5 Mint Sprigs

    In a shaker dilute sugar in lemon juice. Add all other ingredients and shake with ice. Strain into a double rocks glass packed with crushed ice. Express mint by slapping in palm of hand and place in drink as fragrant garnish.

Samoan Fog Cutter

  • 2 oz Lemon Juice

  • 1 oz Orange Juice

  • .5 oz Orgeat

  • .5 oz Brandy

  • .5 oz Gin

  • 1.5 oz Light Puerto Rico Rum

  • .5 oz Cream Sherry (float)

  • 8 oz Crushed Ice

    Blend all ingredients except sherry for 10 seconds. Open pour into mug, add ice to fill. Float cream sherry on top.

  • Garnish: Mint sprigs and swizzle sticks.

Irish Coffee

  • 2 tsp Brown Sugar

  • 2-4 oz Heavy Whipping Cream

  • 4 oz Hot Black Coffee

  • 1 oz Irish Whiskey

    Fill an 6 or 8 oz glass coffee mug with hot water, set aside. Hand whip 2-4 oz of heavy cream. Dump water out of mug, and add into it the sugar, whiskey, and coffee. Stir till sugar dissolves. On top pour the heavy cream slowly over the back of a kitchen spoon (larger size), starting close to the surface and raising up slow. Should be about a half inch of cream floating on top.

Lovely, Lovely

  • 1.5 oz 151 Puerto Rican or Caribbean Rum

  • .5 oz Orange Curacao

  • 1 oz Lime Juice

  • .5 oz Lemon Juice

  • 2 level tablespoons Brown Sugar

  • 6-8 oz Crushed Ice

    In a blender vessel dilute sugar in juices. Add remaining ingredients and flash blend for 5 seconds. Or pulse 4 or 5 times. Open pour into large snifter glass.

  • Garnish: Flowers and cocktail umbrella. Or another something lovely.

  • Notes: 8oz of ice blended longer on high will render a frozen drink, which is still quite lovely.

Coffee Grog

  • 1 Sugar Cube

  • 1 pinch Cinnamon

  • 1 pinch Nutmeg

  • 1 pinch Clove

  • 3 strips Orange Peel

  • 1 strip Grapefruit Peel

  • 1 tsp Coffee Grog Batter

  • 6 oz Steaming Hot Coffee

  • .5 oz Gold Jamaican Rum

  • .5 oz 151 Demerara Rum

  • 1 Cinnamon Stick

    In a short Tiki or coffee mug place the sugar cube, spices, Coffee Grog batter, and peels. Pour hot coffee over the top and stir till better is dissolved. Into a metal ladle pour rums and ignite. Carefully pour flaming rums into the mug, stir, drop in cinnamon stick.

  • Garnish: Cinnamon stick.

  • Notes: This should be prepared with an air of showmanship. Always make sure fire is out before putting ladle down

Cesar's Rum Punch

  • .5 oz Grenadine

  • .25 oz Sugar Syrup

  • 1 oz Lime Juice

  • 3 dash Angostura Bitters

  • 2 oz Rhum Barbancourt

    Shake all ingredients with ice then strain into a 10 oz Collins glass filled with crushed ice.

  • Garnish with mint sprig and orange wheel.

Corpse Reviver

  • 1 oz London Dry Gin

  • 1 oz Cointreau

  • 1 oz Lillet Blanc

  • .5 oz Lemon Juice

  • 1 dash Absinthe (8 drops, 1 barspoon)

    Shake everything with ice and double strain into a coupe or cocktail glass.

  • Garnish: Seedless cherry dropped into bottom of glass.

Missionary's Downfall

  • 1 oz Light Puerto Rico Rum

  • .5 oz Peach Brandy

  • .5 oz Lime Juice

  • 1 oz Honey Syrup

  • .25 cup Diced Fresh Pineapple

  • .25 cup Mint Leaves (tightly packed)

  • .74 cup Crushed Ice

    Blend all ingredients on high for full 20 seconds. Pour directly into a coupe or cocktail glass.

  • Garnish: Small crown of a mint sprig floated in the center.

Jungle Bird

  • 2 oz Pineapple Juice

  • .5 oz Lime Juice

  • .5 oz Simple Syrup

  • .75 oz Campari

  • 1.5 oz Dark Jamaican Rum

    Shake all ingredients with ice. Strain into a Collins glass with medium cube ice or rocks glass with large cube.

  • Garnish: Orchid, cherry, lime and orange wedge.

  • Notes: Go wild on the garnish for this one. add any fruits you have on hand and umbrellas. Have over the top fun with it.