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.

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.

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

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.

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.

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

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.

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.

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.