Aged Rum | 1 1/2 oz |
Rhum Barbancourt Blanc | 1 1/2 oz |
Passion Fruit Syrup | 1 oz |
Pineapple Juice | 1/2 oz |
Orange Juice | 1/2 oz |
Lime Juice | 1/4 oz |
Absinthe | 1 tsp |
Saline Solution | 5 drops |
Mint | 10 leaves |
Add mint to the bottom of a large glass and muddle. Cover with ice and set aside. Add remaining ingredients to a shaker tin. Whip shake with pebble ice and pour into the glass. Top with more ice. Garnish with a sprig of mint and a pineapple wedge.
Dark/Black Jamaican Rum | 1 oz |
Lime Juice | 1/2 oz |
Orange Juice | 1/2 oz |
Red Fassionola | 1/2 oz |
White/Light Rum | 1/2 oz |
Angostura Bitters | 3 dashes |
Pernod | 3 dashes |
Add all ingredients to a shaker tin. Whip shake with pebble ice and pour into a collins glass. Top with more ice. Garnish with a sprig of mint and a pineapple wedge.
Pineapple Juice | 1 1/2 oz |
White/Light Rum | 1 oz |
151 Rum | 1 oz |
Lemon Juice | 1/2 oz |
Lime Juice | 1/2 oz |
Crème de Mûre | 1/2 oz |
Add all ingredients to a shaker tin. Whip shake with pebble ice and pour into a collins glass. Top with more ice. Garnish with a sprig of mint and a pineapple wedge.
Water | 33 oz |
London Dry Gin | 14 1/4 oz |
Lemon Juice | 6 oz |
Passion Fruit Syrup | 6 oz |
Falernum | 3 oz |
Orgeat | 2 3/4 oz |
Combine all ingredients in a pitcher and mix well. Add to a slushy machine and turn on to desired setting. Makes 64 oz of slushy.
Orange Juice | 288 ml |
White/Light Rum | 111 ml |
Milk | 93 ml |
Dry Curaçao | 37 ml |
Vanilla Extract | 1 tsp |
Xanthan Gum | 1/2 tsp |
Crushed Ice | 225 g |
Granulated Sugar | 58 g |
Egg White | 25 g |
Add all ingredients, except ice, to a blender. Blend until thoroughly combined (you want to make sure the xanthan gum is incorporated). Add ice and blend again until smooth. Makes 32 oz.
Orange Juice | 400 ml |
Milk | 100 ml |
Vanilla Extract | 1 tsp |
Xanthan Gum | 1/4 tsp |
Crushed Ice | 250 g |
Granulated Sugar | 70 g |
Egg White | 25 g |
Add all ingredients, except ice, to a blender. Blend until thoroughly combined (you want to make sure the xanthan gum is incorporated). Add ice and blend again until smooth. Makes 32 oz.
Reposado Tequila | 2 oz |
Pineapple Juice | 1 oz |
Lime Juice | 3/4 oz |
Cinnamon Syrup | 1/2 oz |
Kahlúa | 1/2 oz |
Orange Bitters | 2 dashes |
Add all ingredients to a shaker tin. Whip shake with pebble ice and pour into a collins glass. Top with more ice. Garnish with an orange wheel and a sprig of mint.
Orange Juice | 45 oz |
Grand Marnier | 5 1/3 oz |
White/Light Rum | 5 1/3 oz |
Orange Vodka | 5 1/3 oz |
Water | 3 oz |
Combine all ingredients in a pitcher and mix well. Add to a slushy machine and turn on to desired setting. Makes 64 oz of slushy.
Aged Jamaican Rum | 1 1/4 oz |
Lime Juice | 1/2 oz |
Simple Syrup | 1/2 oz |
Allspice Dram | 1/4 oz |
Add all ingredients to a shaker tin. Shake with ice and strain into a chilled cocktail glass.
Smith & Cross Overproof Rum | 1 1/2 oz |
Jasper's Mix | 1 1/2 oz |
Add all ingredients to a shaker tin. Whip shake with pebble ice and pour into a collins glass. Top with more ice.
Lime Juice | 1 oz |
Gold Rum | 1 oz |
Dark/Black Rum | 1 oz |
Orgeat | 3/4 oz |
Dry Curaçao | 1/2 oz |
Add all ingredients, except dark rum, to a shaker tin. Whip shake with pebble ice and pour into a collins glass. Top with more ice and float the dark rum on top. Garnish with a sprig of mint and other tiki garnishes.
Aged Rum | 1 1/2 oz |
Lemon Juice | 1 oz |
Falernum | 1/2 oz |
Green Chartreuse | 1/2 oz |
Simple Syrup | 1/4 oz |
Fernet Branca | 1/4 oz |
Add ingredients directly into a highball glass. Add ice halfway up the glass and swizzle. Top with ice and gently swizzle a second time. Garnish with a sprig of mint.
Aged Rum | 1 oz |
Bourbon | 1 oz |
Fernet Branca | 1/4 oz |
Averna Amaro | 1/4 oz |
Bittermens Burlesque Bitters | 2 dashes |
Add all ingredients to a mixing glass. Stir with ice and strain into a chilled cocktail glass. Express oil from a lemon peel over the drink.
Bourbon | 1 1/2 oz |
Lemon Juice | 3/4 oz |
Cocktail Cherry Syrup | 3/4 oz |
Simple Syrup | 1/2 oz |
Angostura Bitters | 1 dash |
Champagne | to top |
Add all ingredients to a shaker tin. Shake with ice and strain into a chilled cocktail glass. Top with champagne. Garnish with a cocktail cherry.
Rhum Agricole | 2 oz |
Thai Coconut Syrup | 1 1/2 oz |
Lime Juice | 1 oz |
Add all ingredients to a shaker tin. Whip shake with pebble ice and pour into a double old fashioned glass. Top with more ice. Garnish with a lime wheel.