The Drinking Dead (or The Approachable Zombie) (Original)

  • .75 oz Lime juice

  • .5 oz Falernum

  • .5 oz Pod’s Mix (1:1 Grapefruit Juice:Cinnamon Syrup)

  • 6 drops Pernod

  • 3 dashes Angostura Bitters

  • .25 oz Homemade Grenadine

  • 1 oz Smith & Cross

  • 1 oz Mount Gay Eclipse

  • .5 oz Plantation O.F.T.D.

  • 6 oz Crushed Ice

    Blend all and open pour into Zombie glass or tall Tiki mug.

  • Garnish with mint and/or flaming lime peel. Turn a spent lime shell (half a squeezed lime) pulp up and slide a toothpick or cocktail pick through it so it sits atop glass. Pour over proof rum into lime shell and ignite.

Manhattan

  • 2 oz Rye Whiskey

  • 1 oz Italian Sweet Red Vermouth

  • 3 dashed Angostura Bitters

    Stir in a cocktail beaker with plenty of ice till beaker begins to frost over. Strain into a coup or cocktail glass.

  • Garnish: Lemon twist and Dark Cherry

Ancient Mariner

  • .75 oz Lime Juice

  • .5 oz Grapefruit Juice

  • .5 Simple Syrup

  • .25 oz Allspice Dram

  • 1 oz Demerara Rum

  • 1 oz Dark Jamaican Rum

    Shake well with 1 cup of crushed ice and pour unstrained into a double old fashioned glass.

  • Garnish: Mint sprig and scored lime wedge

Pinata

  • 3 oz Pineapple Juice

  • .5 oz Demerara Syrup

  • 1 oz Reed’s Ginger Beer

  • .5 oz Allspice Dram

  • 1 oz Dark Jamaican Rum

  • 1 oz Plantation 3 Star

    Flash blend with 12 oz of crushed ice and open gate pour into a hollowed out pineapple or double rocks glass.

  • Garnish: Nutmeg.

Pampanito

  • 1 oz Lemon Juice

  • .5 oz Honey Syrup

  • .5 oz Rich Demerara Syrup (2:1)

  • 2 oz Seltzer

  • .25 oz Allspice Dram

  • 1.5 oz Dark Jamaican Rum

  • 1 dash Angostura

    Flash Blend with 12 oz crushed ice and open strain into a 10 oz highball glass.

  • Garnish with lime twist

Montego Bay

  • 1.5 oz Dark Jamaican Rum (Myers’s)

  • .25 tsp Allspice Dram

  • .5 Honey Mix

  • .5 oz Grapefruit Juice

  • .5 Lime Juice

  • 1 dash Angostura

  • 6 drops Pernod

  • 3 oz Crushed Ice

    Bend all ingredients for 5 seconds and double strain into a coup.

    Note: Take care not to add too much ice.

Twenty Seventy Swizzle

  • .5 oz Lime Juice

  • .5 oz Demerara Syrup

  • .5 Honey Syrup

  • .25 oz Allspice Dram

  • 1 oz Flor de Cana 7 yr

  • 1 oz Lemon Hart 151

  • 1 dash Angostura

  • 6 drops Pernod

  • 1 pinch Nutmeg

    Add all the ingredients to a 10 oz Collins glass, fill ¾ way with crushed ice and swizzle using a bar spoon or bois lélé, top off with more crushed ice.

  • Garnish with mint sprig

The Painkiller

  • 2 oz Pusser’s Navy Rum

  • 4 oz Pineapple Juice

  • 1 oz Fresh Orange Juice

  • .75 oz Coconut Cream

  • Nutmeg

    In a cocktail shaker combine all ingredients except nutmeg with a 1.5 cups of ice. Shake and pour entire contents into a Pusser’s Rum tin mug, double rocks glass, or tiki mug. Sprinkle nutmeg on top.

  • Garnish: Mint spring, Pineapple ring or chunks on a cocktail skewer.

    Note: You will lose some coconut cream that sticks to the side of the jigger. To get .75 oz either fill to 1 oz mark and pour without scraping or shaking it all out, or fill to .75 oz mark and scrape the jigger to get it all out.

Tropical Itch (Joe Scialom)

  • 2oz Light Puerto Rico Rum

  • 1oz Dark Jamaica Rum

  • 1oz Vodka

  • 1oz Grand Marnier

  • .5oz Lime Juice

  • 2 dashes Angostura Bitters

  • 6oz Mango Juice (or Nectar)

    Shake all ingredients with a heavy cup of crushed ice and pour into large hurricane glass. Add ice if necessary.

  • Garnish: Wooden Back Scratcher, mint, umbrella, assorted fruit.

Tropical Itch (Harry Yee)

  • 8oz (1 Cup) Passion Fruit Juice

  • .5oz Orange Curacao

  • 1.5oz Amber 151 Rum

  • 1oz Dark Jamaica Rum

  • 1oz Bourbon

  • 2 dashes Angostura Bitters

    Add all ingredients to a large hurricane glass, fill with crushed ice, and swizzle till glass frosts over.

  • Garnish: Wooden Back Scratcher, Mint, Orchid, Pineapple chink, Umbrella

Paloma (Fresh)

  • 2 oz Tequila Reposado

  • 1 oz Grapefruit Juice

  • .5 oz Lime Juice

  • 1 tsp Agave Syrup

  • 4 oz Topo Chico

  • pinch of salt

    Add all ingredients, including salt, directly into a double rocks, collins, or pilsner glass, fill with ice and stir. Garnish with mint, lime wheel and pineapple chunk.

Paloma

  • 1.5 oz Tequila Reposado

  • .5 oz Lime Juice

  • 3 oz Jarritos Grapefruit Soda

  • Pinch of Salt

    Add all ingredients, including salt, directly into a double rocks, collins, or pilsner glass, fill with ice and stir.

Cuba Libre

  • 2 oz Aged Light (or Amber) Rum

  • .5 oz Lime Juice

  • 4 oz Real Sugar Coca-Cola

    Shake rum and lime juice with ice. Strain into glass. Fill glass with ice and stir in cola.

  • Glassware: Gibraltar Rocks Glass, Pilsner Glass

  • Garnish: Lime wheel or wedge

Hurricane (Tiki)

  • 2 oz Dark Jamaica Rum

  • 2 oz Light Aged Rum

  • 1 oz Lime Juice

  • 1 oz Orange Juice

  • 1 oz Passion Fruit Syrup

  • .5 oz Simple Syrup

  • 1 tsp Grenadine

    Shake all ingredients with 1 cup Ice. Pour unstrained into Hurricane Glass. Top off with ice as needed.

  • Garnish: Lime and cherry on skewer. mint, cocktail umbrella.

Port Light

  • 2 oz Bourbon

  • 1 oz Lemon Juice

  • .5 oz Passion Fruit Syrup

  • 1+ tsp Grenadine

  • 1 Small Egg White

    Dry shake all ingredients without ice to froth. Add ice and shake. Pour full contents into Port Light mug or tall Tiki Mug.

  • Garnish: Mint Sprig and Bright Red Cherry on a skewer.

George Washington's Egg Nog

  • 1 pint Brandy

  • .5 pint Rye Whiskey

  • .5 pint Jamaica Rum

  • .25 pint Sherry

    Mix in large bowl.

  • 12 eggs

    Separate whites from yolks

    Beat Yolks and add

  • 12 tbsp Sugar

    Pour into liquor mixture. Add

  • 1 quart Cream

  • 1 quart Milk

    Beat egg whites till stiff and slowly fold into other mixture. Transfer to bottles. Let set in fridge for 2 days. Taste frequently. Serve in punch glass or Santa Mug.

  • Garnish: Grated Nutmeg