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.

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.

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.

Tropical Itch (Harry Yee)

  • 8oz (1 Cup) Passion Fruit Juice

  • .5oz Orange Curacao

  • 1.5oz Amber 151 Rum

  • 1oz Dark Jamaica Rum

  • 1oz Bourbon

  • 2 dashes Angostura Bitters

    Add all ingredients to a large hurricane glass, fill with crushed ice, and swizzle till glass frosts over.

  • Garnish: Wooden Back Scratcher, Mint, Orchid, Pineapple chink, Umbrella

Hurricane (Tiki)

  • 2 oz Dark Jamaica Rum

  • 2 oz Light Aged Rum

  • 1 oz Lime Juice

  • 1 oz Orange Juice

  • 1 oz Passion Fruit Syrup

  • .5 oz Simple Syrup

  • 1 tsp Grenadine

    Shake all ingredients with 1 cup Ice. Pour unstrained into Hurricane Glass. Top off with ice as needed.

  • Garnish: Lime and cherry on skewer. mint, cocktail umbrella.