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.

Isla de Pina

  • 2 oz Aged White Rum

  • .25 oz Allspice Dram

  • .5 oz Lime Juice

  • .5 oz Pineapple Liqueur

  • 3 cubes Frozen Passion Fruit Puree

  • 4 oz Crushed Ice

    Blend all on high for 5 seconds. Fine strain into a coup glass.

  • Garnish: Pineapple frond clipped to glass.

  • Notes: I prefer The Real McCoy 3yr white Barbados rum. The original recipe by Shannon Mustipher calls for Diplomatico Planas out of Venezuala. The key here is to use an aged white rum without any Jamaican blended in. The funk could work of you’re looking for that, but the way the drink is meant to taste is with a fruity Spanish style rum.

Strawberry Daiquiri

  • 1.5 oz White Rum

  • .5 oz Lime Juice

  • .5 oz Simple Syrup

  • 4 Fresh Hulled Strawberries

  • 4 oz Crushed Ice

    Blend all ingredients on high for full 30 seconds. Fine strain, to avoid any seeds, into a coup or hurricane glass.

  • To hull strawberries cut a circle around the base of the leafy top and pull out the leaves and any hard parts.

  • Garnish with a cocktail umbrella because this is the time!

Pod Tiki Mai Tai

  • 2 oz Denizen Merchant’s Reserve Rum

  • 1 oz Lime Juice

  • .5 oz Pierre Ferrand Dry Orange Curacao

  • .5 oz Latitude 29 Formula Orgeat Syrup

    Fill a Mai Tai glass with crushed or cracked ice, add ice and all ingredients to shaker, shake, open pour into Mai Tai or double rocks glass.

  • Garnish with mint sprig.

Doctor Funk

  • .75 oz Lime Juice

  • .5 oz Grenadine

  • .25 oz Herbsaint

  • 1.5 oz Light Blended Rum

  • 1 oz Soda Water

    Add all ingredients except soda water to a cocktail shaker. Shake with ice. Stir in soda water. Pour entire contents into a pilsner glass or tall Tiki mug. Add ice to fill.

  • Garnish: Mint sprig and cherry.

  • Notes: For “White Blended Rum” I’m referring to something like Plantation 3 Star or Probitas. Something that falls between light and funky. A standard white column still rum gets lost in the drink and a heavy funky rum overpowers it.

Sazerac

  • .25 oz Herbsaint

  • .5 oz Sugar Syrup

  • 2 oz Rye Whiskey

  • 4 dashes Peychaud’s Bitters

    Rinse inside of a rocks glass with Herbsaint and set aside. In a mixing glass add, syrup, bitters, rye whiskey and stir with ice. Strain into the rinsed rocks glass.

  • Garnish with a lemon twist.

Hot Buttered Rum (Tiki)

  • 1 oz Amber Rum

  • 1 heaping tablespoon Honey/Butter Batter

  • 6 oz Boiling Water

  • 2-3 pinches of Season Blend

    In an Irish Coffee or Tiki mug designed for heat place rum, batter, and seasoning. Pour in boiling hot water and stir till dissolved.

  • Garnish: Cinnamon Stick. Light the tip and lay across rim or drop into cup for stirring.

  • Honey Butter Batter: Cream equal parts honey and unsalted butter.

  • Season Blend: Equal parts powdered nutmeg, cinnamon, and clove.

    Notes: Cinnamon and Clove can be a bit strong so adjust those to taste. Or sub clove out for allspice. American or Spanish style amber rums work best in this drink. Funky or grassy notes tend to overpower the festive vibe.

Nui-Nui

  • 2 oz Gold Virgin Island Rum (Cruzan Single Barrel)

  • .5 oz Lime Juice

  • .5 oz Orange Juice

  • .25 oz Cinnamon Syrup

  • .25 oz Don’s Spices #2 (1:1 Vanilla Syrup:Allspice Dram)

  • 2 dashed Angostura Bitters

  • 4 oz Crushed Ice

    Blend all ingredients for 5 seconds and pour into a 10 oz Collins glass or Tiki mug.

  • Garnish with a thick slice of Orange peel cut long enough to sink into glass and curl over the lip.

  • Notes: Increasing the #2 Spices to .5 oz makes a silkier texture and adds more vanilla without sweetening too much.

  • Optional: Tiki Bitters