Rum Barrel

• 2 oz Demerara Rum

• 1 oz Light Puerto Rican Rum

• 1 oz Gold Jamaican Rum

• 1 oz Lime Juice

• 1 oz Grapefruit Juice

• 1 oz Orange Juice

• 1 oz Unsweetened Pineapple Juice

• 1 oz Honey Syrup

• .25 oz Falernum

• .25 oz Allspice Liqueur

• 6 drops Pernod

• 6 drops Grenadine

• 2 dashes Angostura Bitters

• 1 cup Crushed Ice

  Blend everything on high for 5 second and open pour into Rum Barrel mug or Double Rocks glass.

• Garnish: Mint Spring and Swizzle Stick

Tipple Me This (Original)

• 2 oz Hamilton Demerara 86

• .25 oz Orange Curacao

• .5 oz Vanilla Syrup

• 6 drops Tiki Bitters

  Stir with ice in a cocktail beaker and strain into a rocks glass. Express an Orange rind over glass and drop it in. Add a large ice cube.

Grenadine

• 1 cup Pomegranate Juice

• 1 cup Raw Cane Sugar

  Bring to a boil, a la simple syrup, let cool, bottle, and refrigerate.

Pearl Diver

• 1.5 oz Gold Puerto Rico Rum

• .5 oz Demerara Rum

• .5 oz Lime Juice

• .5 oz Orange Juice

• 1 oz Gardenia Mix

• 2 dashes Angostura Bitters

• 4 oz Crushed Ice

  Blend all for 20 seconds in Hamilton Mixer and open pour into Pearl Diver glass. Top with crushed ice.

• Notes: The original recipe calls for mixing in a blender and straining through a wire sieve. This makes a thinner drink and doesn’t always render the buttery texture or flavor, but it is indeed the way Don Beach made it.

Gardenia Mix (Coffee Grog Batter)

• 1 oz Unsalted Butter

• 1 oz Honey

• .75 oz Cinnamon Syrup

• .5 tsp Vanilla Syrup

• .5 tsp Allspice Liquor

  Melt butter for ease in measuring. Cream by hand or use Hamilton style mixer to blend ingredients. Prepare shortly before use or, if refrigerated, take out early to let melt.

Cinnamon Syrup

• 4 Cinnamon Sticks

• 1 Cup Cane Sugar

• 1 Cup Water

  Break up cinnamon sticks (I lightly smash with a wooden hammer). Bring cinnamon, water, and sugar to a boil for about a minute. Cover, lower heat and let simmer for 2 additional minutes. Remove from heat and let steep for 2 hours. Strain into container and refrigerate.

Martini

• 2.5 oz Plymouth or London Dry Gin

• .5 oz French Dry Vermouth

  Fill coup, Nick & Nora, or Martini glass with ice. Add ingredients to a mixing glass, stir with ice, discard ice in drinking glass, and double strain into that desired glass.

• Garnish with skewered pimiento stuffed olive, lemon twist, or pickled onion.

Rumrunner: New Orleans

• 1 oz Light Rum (Puerto Rico)

• 1 oz Dark Rum (Jamaica)

• 1 oz Pineapple Juice

• .75 oz Lime Juice

• .75 oz Simple Syrup

• 2 dashes Peychaud’s Bitters

  Shake everything with crushed ice and strain into a Hurricane glass filled with crushed ice, or 10 oz Collins glass with cubed ice.

Rumrunner

• 1 oz Planterey 3 Star (or heavier light rum)

• 1 oz Hamilton Demerara 151

• 1 oz Banana Liqueur

• 1.25 oz Lime Juice

• 2 oz Pineapple Juice

• .5 oz Grenadine

• .25 oz Blackberry Liqueur

  Shake everything with crushed ice and open pour into a Hurricane glass.

  Garnish with mint sprig, lime wheel, and pineapple wedge

• Notes: Omit the pineapple juice to make a way better better punch drink

Tradewinds

• .75 oz Dark Jamaican Rum

• .75 oz Light Puerto Rican Rum

• .75 oz Apricot Liqueur

• .75 oz Coconut Cream

• 1 oz Lemon Juice

  Blend with 1 cup Crushed Ice and pour in to coconut Tiki mug, or any vessel of your choice!

• Garnish with Mint Sprig and Cocktail Umbrella

Hotel Nacional

• 1.5 oz White Cuban Rum (or Planteray 3 Star)

• 1 oz Fresh Pineapple Juice

• .5 oz Lime Juice

• .25 oz Apricot Brandy

• .25 oz Simple Syrup

  Shake with ice and double strain in to a coup, cocktail, or Nick & Nora glass.

Mint Julep

• 2.5 oz Woodford Reserve Bourbon

• .5 oz Simple Syrup

• 3 dashes Angostura Bitters

• 3 Mint Sprigs

• Crushed or Snow Ice

  In a tin cup lightly bruise mint to extract oils. Add syrup, bitters, and bourbon. Fill 1/4 way with ice and stir. Insert straw and pack tight to top with ice.

• Garnish: Mint Sprig

Jamaican Me Stormy (Original)

• 2 oz Wray & Nephew Overproof White Rum

• .5 oz Lime Juice

• Reed’s Ginger beer

  In a 10 oz Collins glass add rum and lime juice, fill with cubed ice, top off with ginger beer.

• Garnish: Option lime wedge or wheel.

Dark 'n Stormy

• 2 oz Gosling’s Black Seal Rum

• 4 oz Ginger Beer

• .5 oz Lime Juice

  In a Collins glass pour ginger beer and lime juice, fill with cubed ice, slowly add rum as a floater.

• Garnish: Lime wedge or wheel

• Notes: This recipe makes the official Dark ‘n Stormy, with the look. For a more homestyle, molasses rum forward version in a 10 oz Collins glass add

• 2 oz Gosling’s Rum

• .5 oz Lime Juice

  add cubed ice

• Top off with Reed’s ginger beer.

Drunk Punch Love (Original)

• 1.5 oz Myers’s Dark Rum

• .25 oz Lime Cordial

• .25 oz Pineapple Juice

• 1 oz Fassionola

• 1 oz Ginger Beer

  Stir with ice and strain into 10 oz Collins glass

• Top with Soda Water

Planter's Punch

• 2 oz Myers’s Dark Jamaican Rum

• 1 oz Lime Juice

• .5 oz Simple Syrup

• .5 oz Grenadine

• .25 oz Allspice Dram

• 2 dashes Angostura Bitters

• 1 cup Crushed Ice

  Shake or mix in Hamilton mixer. Open pour into 10 oz Collins glass.

• Garnish: No garnish or simply a mint Sprig.

Vanilla Syrup

• 1 cup Turbinado Sugar

• 1 cup Cold Water

• 2 tablespoons Pure Vanilla Extract

  Bring to a boil, simmer for one minute, let cool, pour into sealable glass container.

Demerara Syrup

• 1 cup Demerara or Turbinado Sugar

• 1 cup Cold Water

  Bring to boil, let simmer for one minute, stirring, let cool, and pour into sealable glass container.

Simple Syrup

• 1 cup Raw Cane Sugar

• 1 cup Cold Water

  In a saucepan bring to a boil, let simmer for a minute, constantly stirring, let cool and pour into a sealable glass container.

Passion Fruit Syrup

• 1 cup Melted Passion Fruit Puree

• 1 cup Simple Syrup

  Bring to a boil, let cool, pour into glass container and refrigerate.

• Notes: Frozen Passion Fruit Puree is available in the frozen food section of the grocery store, or Mexican market or Amazon. You will have take out the desired amount and let it thaw to a thick liquid.