Three Dots and a Dash

  • 1.5 oz Martinique Rhum Agricole Vieux (Clement VSOP)

  • .5 oz Plantation OFTD

  • .5 oz Lime Juice

  • .5 oz Orange Juice

  • .5 oz Honey Syrup

  • .25 oz Falernum

  • .25 oz Pimento Dram

  • 1 Dash Angostura Bitters

  • 6 oz Crushed Ice

    Blend all ingredients for 5 seconds and pour contents into a 10oz Collins glass.

  • Garnish: Pineapple stick and 3 cherries speared to a cocktail pick. Pineapple frond.

Wray & Ting

  • 1.5 oz Wray & Nephew White Overproof Rum

  • 4 oz Ting (Jamaican Grapefruit Soda)

    Pour both ingredients into a rocks glass or 10 oz Collins glass, fill with cubed ice, and gently stir.

  • Garnish with a lime wedge.

  • Notes: It’s optional to squeeze the lime wedge into the drink and drop it in. Both ways are acceptable depending preference.

Voodoo Grog

  • 1 oz Rhum Agricole Vieux

  • 1 oz gold Puerto Rico Rum

  • .75 oz Lime Juice

  • .75 oz Grapefruit Juice

  • .75 oz Pimento Dram

  • .25 oz Honey Syrup (1:1 Honey:Water)

  • .5 oz Passion Fruit Syrup

  • 1 Egg White

  • 1 cup Crushed Ice

    Add all ingredients to blender cup and blend on high for full 20 seconds. Pour unstrained into a Voodoo Grog tumbler, double rocks glass, or Tiki mug. Allow foam to rise then sprinkle with ground nutmeg.

  • Garnish: Mint and Pineapple Spear.

  • Note: The original recipe calls for pure clover honey diluted into lime juice before adding other ingredients. I found honey syrup to be the same in flavor and texture without being messy.

Negroni

  • 1 oz Campari

  • 1 oz Italian Sweet Vermouth (Rosso)

  • 1 oz Gin

    Stir all ingredients in a cocktail beaker with ice till glass frosts over and/or ice becomes “loose” and easy to stir. Open strain into a rocks glass and add 1 large ice cube.

  • Garnish: Lime Twist or Orange Peel

  • Note: I prefer a London Dry Gin or medium botanical. Too light on botanicals will leave something to be desired on the palate and too floral will over power the delicate balance.

Bungalow Mango Margarita (Original)

Leaving the skin on, cut a large slice of fresh mango. Place skin side down in the bottom of a shaker. Muddle till the meat is a mushy pulp. Add:

  • 1 oz Fresh Squeezed Lime Juice

  • .75 oz Triple Sec

  • .25 oz Organic Agave Nectar

  • 2 oz Tequila Blanco

    Add ice to shaker, enough to top of liquid, and shake. Pour entire contents, including mango skin, into rocks glass.

  • Garnish: Lime Wheel or Wedge

  • Notes: I was living in my one bedroom bungalow downtown Nashville when I rediscovered my love for the tropics. Basically, because I missed home. During my personal renaissance, my front porch facing the pool and decked out like a beach shack bar, I would follow up my meal of black beans and rice with a mango and my favorite cocktail - Margarita. It wouldn’t be till years later I combined these magnificent muses into one.

Port-au-Prince

  • 2oz Clairin Vaval

  • .25 oz Plantation OFTD

  • .75 oz Falernum

  • .75 Lime Juice

  • .5 oz Pineapple Juice

  • .25 oz Grenadine

  • 7 drops ‘Elemakule Tiki Bitters

    Combine in a shaker with ice. Shake and strain into a 10oz Collins glass or Tiki mug and add crushed ice to full.

  • Garnish: Nutmeg, mint sprig and orange zest.

Island of Martinique Cocktail

  • 1.5 oz Rhum Agricole Vieux

  • .5 oz Fresh Lime Juice

  • .5 oz Velvet Falernum

  • .25 oz Don’s Honey (Honey Syrup)

  • 2 dashed Angostura Bitters

  • 3 oz Crushed Ice

    Combine all and blend on high for 5 seconds. Strain* into coupe or cocktail glass.

    *Double Straining will get all the little ice chunks out but won’t leave the bubbly head.

  • Note: The honey syrup used in this recipe is 1 part clover honey to 1 part water. Bring to a boil while mixing. When it starts to boil remove from heat and let cool. Should keep in the refrigerator for a month or so.

Navy Grog

  • .75 oz Lime Juice

  • .75 oz Grapefruit Juice

  • .75 oz Soda Water

  • 1 oz Honey Syrup

  • 1 oz Puerto Rican Rum

  • 1 oz Demerara Rum

  • 1 oz Dark Jamaican Rum

    Shake with ice and strain into a double rocks glass or short Tiki mug.

  • Garnish: Ice Cone

    Notes: Ice cone is made by packing snow ice into a flute glass and inserting a straw through the center. Once solid carefully dump out of glass and remove straw, giving the cone a hollow core. Freeze till use.

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.