kingston neck tai

(a) 1/2 oz Smith & Cross Rum
1/2 oz Campari
1/2 oz Sweet Vermouth (Alessio)
(b) 1 1/2 oz oz Aged Jamaican Rum (Coruba) (*)
1/2 oz Lime Juice
1/2 oz Orgeat
1/2 oz Orange Liqueur (Pierre Ferrand Dry Curaçao)

Stir ingredients in set A with ice. Shake ingredients in set B with ice and strain into a double old fashioned glass. Add crushed ice, and layer the stirred set A on top. Fill with crushed ice and garnish with a spent lime shell (or orange twist) and mint sprigs.
(*) A lighter Jamaican rum like Appleton Signature might make the layers more visually distinct than the dark rum I opted for. Two Mondays ago, I became inspired by Three Dots & A Dash's Negroni + Saturn that layered a rum-based Kingston Negroni over a gin-based Saturn; however, I wanted to keep the spirit class the same like I did in my Negroni on Saturn (but layered opposed to a mashup). Therefore, I conceived of a Kingston Negroni over a Mai Tai to keep Jamaican rum as the central thread tying the two parts together. For a name, I cleaned up the idea of Kingston Neg-Tai into the Kingston Neck Tai. My original plan earlier in the day was to do an orange twist to tie in the garnish from the Kingston Negroni aspect along with a mint bouquet, but I forgot that once the drink making process got started and I ended up garnishing with the classic spent half lime shell. Once prepared, the Kingston Neck Tai surrounded the nose with a mint, lime, and rum funk aroma. Next, using a straw, a creamy lime and orange sip progressed into funky rum and orange flavors on the swallow. As the rum Negroni entered the scene, the gained caramel notes on top of the creamy lime ones with additional funky rum and bitter orange flavors on the swallow.

mai fernet has a first name

1 oz Fernet Branca
1 oz White Rum (2/3 oz Hamilton White 'Stache + 1/3 oz Wray & Nephew)
1 oz Lime Juice
1/2 oz Orgeat
1/2 oz Curaçao (Pierre Ferrand)

Whip shake with crushed ice, pour into a double old fashioned glass, fill with crushed ice, and garnish with a mint bouquet (chocolate mint). Two Mondays ago, an intriguing drink appeared on my Instagram feed called Mai Fernet Has a First Name. It was created by Jason Dolley as a Mai Tai riff that is part of his "Will it Fernet?" series where he replaces a key ingredient with Fernet Branca. The Fernet-orange liqueur aspect reminded me of the century's old Alcazer where I learned how well the two pair, and Fernet-orgeat have paired well together in a number of cocktails including the Smoke Break. For a white rum, my mind went to Wray & Nephew for this recipe reminded me of the Bikini Atoll, but since Jason utilized the more mild Planteray Three Star Rum blend, I split the base for I did not want the funky Jamaican rum to take too big of a role. Once prepared, my senses were greeted with a mint, caramel, orange, and menthol aroma. Next, a creamy lime, caramel, and orange sip was displaced by funky rum, minty menthol, earthy, and orange flavors on the swallow. Overall, I was surprised at how Fernet seemed to subdue the orgeat's presence in the mix, but I was generally pleased at how Fernet worked in this combination.

silk stockings

1 1/2 oz Aged Martinique Rhum (Rhum Clement VSOP)
1 oz Pineapple Juice
3/4 oz Lemon Juice
1/2 oz Pierre Ferrand Dry Curaçao
1/2 oz Orgeat
1/4 oz Vanilla Syrup

Whip shake, pour into a Zombie glass, top with crushed ice, and garnish with a lemon wheel and mint sprig. Two Thurdays ago, I went out shopping for a bottle of aged rhum agricole to make a few recipes that I had stored up. The first one I set off with was Justin Wojslaw's Silk Stockings from his Coconuts & Carnage book which looked like an agricole Mai Tai crossed with a Gold Frond. Once prepared, the Silk Stockings gave forth a mint and lemon aroma over a nutty, orange, and rhum funk one. Next, a creamy lemon, pineapple, and orange sip slid into caramel, grassy rhum, almond, orange, and vanilla flavors on the swallow.

mephisto's mai tai

1 oz Planteray OFTD Overproof Rum (perhaps sub a Demerara 151°)
1/2 oz Laphroaig 10 Year Scotch (or other smoky Scotch)
1/2 oz Amaro Sfumato (or other Rabarbaro like Zucca)
1 oz Lime
1/2 oz Orgeat
1/2 oz Pierre Ferrand Dry Curaçao (or other Orange Liqueur)

Whip shake with crushed ice, pour into a double old fashioned glass or ceramic mug, fill with crushed ice, and garnish with mint sprigs and a spent lime shell. As I was writing up the blog post for the Mai Tai 3000 and realizing that I had never had a Mai Tai riff with smoky Scotch in it before, I became inspired to create a recipe to take the concept a step further. I took the smoky and burly OFTD-Laphroaig-Sfumato combination that worked well in my Brimstone Colada and kept everything else in line with a classic Mai Tai build. For a name, I dubbed the creation after the devil from the Faust tale, Mephistopheles, for a little alliteration and then shortened it to his nickname. Once prepared, the garnishes in Mephisto's Mai Tai offered up mint and lime aromas over the drink's peat smoke and smoky herbal ones. Next, lime, roast, and orange notes on the sip collected the swallow of funky rum, smoky Scotch, bitter herbal, and nutty flavors with a bright lime and smoke finish.

mai tai 3000

1 oz Empress 1908 Gin (Tree House Percy)
1/2 oz Rum Fire Overproof White Jamaican Rum
1/2 oz Planteray Stiggins' Fancy Pineapple Rum
1/4 oz Demerara 151° Proof Rum (Diamond Reserve)
1/4 oz Laphroaig 10 Year Scotch
1 oz Lime Juice
1/2 oz Pierre Ferrand Dry Curaçao
1/2 oz Orgeat
1/4 oz Maple Syrup
1 dash Kahuna Kevin Aromatic Bitters (DeGroff Pimento)
1 spritz Tahitian Vanilla (1 dash Savoy Society Orange Vanilla)

Whip shake with crushed ice, pour into a Mai Tai or double old fashioned glass, fill with crushed ice, and garnish with mint sprigs and a spent lime shell. Two Tuesdays prior, I opened up my collection of Kahuna Kevin's Tiki Cocktails books and spotted Kahuna Kevin's 2018 creation, the Mai Tai 3000, in the fourth volume. There, it had the subtitle of "Voted best non-traditional Mai Tai of the near dystopian future," and I was up to the challenge of combining 11 ingredients, 2 garnishes, and a few handfuls of freshly crushed ice to see this through. While I have tried gin in a Mai Tai riff before in the Catamaran and the Blanche DuBois, I have not tasted a Mai Tai riff with a smoky Scotch aspect to it. After an epic build session, the Mai Tai 3000 commanded a mint and lime aroma over caramel and smoke. Next, a creamy lime and orange sip was displaced by juniper, rum funk, pineapple, and maple flavors with an allspice and smoke finish.

malua

2 oz Reposado Tequila (Cimarron)
1/2 oz Giffard Crème de Peche (Mathilde)
1/2 oz Dry Curaçao (Pierre Ferrand)
1 oz Orange Juice
1/2 oz Lime Juice
1/4 oz Passion Fruit Syrup
8-10 leaf Mint

Shake with ice, strain into a double old fashioned glass (ceramic mug), and garnish with a lime wheel and mint bouquet. Two Saturdays ago, I was in the mood for something tropical, so I looked to my notes from my online recipe flashcard research and selected the Mālua at the Skull & Crown Trading Co. in Honolulu. A 2022 Yelp review made reference to it in the text and included a drink photo as well. Overall, the combination of mint, peach, and lime took the drink into Missionary's Downfall territory but with a tequila (and no pineapple and honey) spin on it. Here, the Mālua opened up with lime and mint aromas from the garnishes over peach and tropical ones. Next, lime, orange, and passion fruit notes on the sip were washed away by agave, peach, orange, and mint flavors on the swallow.

courting disaster

1 oz Zacapa Rum (Privateer Navy Yard)
1/2 oz Pierre Ferrand Dry Curaçao
1/2 oz Lemon Juice
1/4 oz Pineapple Syrup
1/4 oz Maple Syrup (Pure BS Maple Shack)

Shake with ice, strain into a coupe glass, and garnish with a pineapple wedge (orange twist). Two Sundays ago, I returned to online recipe flashcards for Teardrop Lounge in Portland and became inspired by the Courting Disaster from the "Friends" section of their menu. The drink was mentioned in a Yelp review in 2013, but I was not able to identify what bar or bartender it originated from. The rum, pineapple syrup, curaçao, and citrus combination reminded me of my Daiquiri-like Painkiller riff Old Painless is Waiting, so I got to mixing. Here, the Courting Disaster gave forth an orange and aged rum aroma. Next, maple, lemon, and orange notes on the sip slid into rum, maple, and pineapple flavors on the swallow.

wooden ship

1 oz Tanqueray No. Ten Gin (regular Tanqueray)
1 oz Bols Genever (Bols Barrel-Aged)
1/2 oz Grand Marnier (Bauchant)
1/2 tsp Cane Sugar Syrup (1/8 oz)
1 dash Fee Brothers Whiskey Barrel-Aged Bitters

Stir with ice, strain into a rocks glass, and garnish with a lemon twist. Two Tuesdays ago, I reached for my copy of Death & Co.: Modern Classic Cocktails book and searched out the Wooden Ship created by Thomas Waugh at Death & Co. in 2011. I became inspired after seeing that a friend posted about this on Instagram, and I realized that I skipped over this one after depleting my Grand Marnier bottle. Since Eastern Standard paired Bauchant with Anchor's American "Genever" in the Dutch Courage, I figured that particular alternative brandy-based orange liqueur could work here. Once mixed, the Wooden Ship sailed to the nose with a lemon, malty, and touch of cinnamon aroma. Next, malt and light, fruity, almost paw-paw notes on the sip dropped anchor into malty, herbal, pine, and orange flavors on the swallow with a cinnamon finish.

loose cannon

1 1/2 oz Bourbon (Evan Williams Bonded)
1/2 oz Punt e Mes
1/2 oz Fernet-Vallet (Fernet Branca)
1/2 oz Pierre Ferrand Dry Curaçao

Stir with ice, strain into a coupe glass, and garnish with an orange twist. Two Sundays ago, I opened up my copy of The Madrusan Cocktail Companion book and found the Loose Cannon by Brandon Bramhall at Last Saint in Charleston via the Manhattan section. The recipe made me think of the Alcazer from Pioneer of Mixing at Elite Bars: 1903-1933 (rye, Fernet, orange liqueur), and the combination of whisk(e)y, Punt e Mes, and those two liqueurs can be found in the Scotland the Brave. In the glass, the Loose Cannon shot off with orange, grape, and minty aromas. Next, caramel and grape notes on the sip stepped aside for Bourbon, herbal, bitter menthol, and orange flavors on the swallow.

bermuda dunes

1 1/2 oz Cruzan Gold Rum (Privateer New England Reserve)
1 oz Cruzan Silver Rum (Rhum Barbancourt 110° White)
1 oz Orange Juice
1 oz Lemon Juice
3/4 oz Orgeat
1/2 oz Orange Liqueur (Pierre Ferrand Dry Curaçao)
1/4 oz Allspice Dram (Hamilton's)

Whip shake with crushed ice, pour into a pilsner glass (coconut mug), fill with crushed ice, and garnish with mint, lime wheel, and cherry (cherry only). Two Fridays ago, I was feeling a tropical mood, so I chose to make the Bermuda Dunes from the Tonga Hut in Los Angeles that I had found in a set of online recipe flashcards. While the flashcards were for the 2015 menu, it is unclear what year this drink was created, and it is still served there under the house originals section on the current menu. Overall, this Mai Tai-like number shares a lot of similarity with the Nutty Like a Fruitcake with different rums, different proportions, and no bitters. Once mixed with somewhat more robust rums, the Bermuda Dunes arrived at the nose with orange, almond, allspice, and funky rum aromas. Next, a creamy orange and lemon sip stepped aside for rum, orange, almond, allspice, and a touch of grassy rum funk flavors on the swallow.

wonk holiday punch (2025)

1/2 oz Planteray Mister Fogg Sail No. 1 Rum
1/2 oz Planteray Xaymaca Rum
1 oz Pierre Ferrand Dry Curaçao
1/2 oz Cinnamon Syrup 2:1 (1:1)
3/4 oz Grapefruit Juice
1/2 oz Lime Juice
2 dash Angostura Bitters

Shake with ice and strain into an old fashioned glass with a large ice cube. Two Wednesdays ago, I was listening to a Bartender at Large podcast where Pierre Ferrand's Alexandre Gabriel was the guest, and I later checked out Alexandre's Instagram. One of the posts was a joint one from Matt Pietrek from December 2025 where Matt posted his Wonk Holiday Punch. Matt was inspired by a conversation with bartender Jason Alexander, and his recipe utilized three of Alexandre's products. I had not seen orange liqueur as a base since the Grand Marnier event at Drink at 2009 where John Gertsen led the pack with 2 1/4 oz with the Mission of Burma as an inverted Pegu Club and Scott Holliday's Alicante at 1 1/2 oz (our cocktail, the Lioness (of Brittany), was a meager 3/4 oz by comparison). Once prepared, the Wonk Holiday Punch named after Matt's CocktailWonk and RumWonk accounts began with orange, caramel, and cinnamon aromas. Next, a medley of grapefruit, lime, and orange notes on the sip sailed into rum, orange, and cinnamon flavors on the swallow. The roundness of Pierre Ferrand's orange liqueur akin to that of Grand Marnier allowed for this large amount of curaçao to prosper as half of the alcohol volume.

oh, barnacles!

1 1/2 oz Brugal 1888 Rum (Don Q Añejo)
1/2 oz Chairman's Reserve Spiced Rum (Don Q Spiced)
1/2 oz Lost Spirits Navy Rum (Planteray Mr. Fogg No. 1)
3/4 oz Lemon Juice
1/2 oz Falernum (Velvet)
1/2 oz Cynar
1/4 oz Clement Creole Shrubb (Bauchant)
1 dash Angostura Bitters
1 dash Crude Attawanhood #37 Bitters (King Floyd's Cherry-Cacao)

Whip shake with crushed ice, pour into a sea-themed mug, top with crushed ice, and garnish with freshly grated cinnamon (freshly grated cinnamon and a cinnamon stick). The Crude Bitters are aromatic bitters featuring cherry, clove, and cinnamon. Two Sundays ago, I was in a tropical drinks mood and decided to make a recipe that I had spotted a few weeks prior on Instagram called Oh, Barnacles! by Todd Yard on his Concoctails account. Todd named this after a swear on the SpongeBob SquarePants television series that he heard his daughter say. The Cynar and falernum duo here caught my eye for they have paired well in drinks like The Brooks and Commercial Free, and I utilized them in the Home Drum, a stirred drink inspired by The Brooks and the Corn'n'Oil. In the oceanic mug, the Oh, Barnacles! gave forth a cinnamon and caramel aroma. Next, caramel, lemon, and orange notes on the sip submerged into rum, herbal, orange, clove, and vanilla flavors on the swallow.

tico tico

2 oz Silver Cachaça (Novo Fogo Bar Strength)
1/2 oz Pierre Ferrand Dry Curaçao
1 oz Ginger Syrup
1 oz Lime Juice
1/2 oz Pineapple Juice

Shake with ice, strain into a double old fashioned glass (Tiki mug), fill with crushed ice, and garnish with a pineapple leaf and orange slice (orange twist only). Two Thursdays ago, I reached for Nicole Schaefer's Portland Cocktails book, and I turned to the Hale Pele section in search for something tropical. There, I found the Tico Tico by Tara McCarron, and the book described how "tico" is a term for the natives of Costa Rica. However, Tara corrected that on my Instagram, "I actually got the inspiration for the name from the Brazilian song 'Tico-Tico no Fubá (sparrow in the cornmeal)'. It was featured in an old Donald Duck cartoon where he visits Brazil and meets a parrot named José Carioca who teaches him how to dance the samba and drink cachaça!" The parrot who first appeared in 1942 has its own Wikipedia page that elaborates how he was created by the Brazilian cartoonist José Carlos de Brito and shown to Walt Disney on Walt's trip to Rio de Janeiro in 1941; José Carioca has been used on and off by Disney for the last 80 years in cartoons, video games, and theme parks. Once prepared, the Tico Tico danced to the nose with orange, ginger, and cachaça's grassy funk. Next, lime, pineapple, and orange notes on the sip transitioned into funky cachaça blending into ginger and orange peel flavors on the swallow.

bastard's sour

2 oz Planteray Xaymaca Jamaican Rum
1/2 oz Pierre Ferrand Dry Curaçao
1/2 oz Orgeat
1/2 oz Honey Syrup
1 oz Lemon Juice
1 1/2 oz Orange Juice

Whip shake with crushed ice, pour into a Tiki mug, and garnish with a mint sprig, orchid, and snow-like powdered sugar (orange slice and cherry). Two Saturdays ago, I was in the mood for something tropical, so I searched my list of interesting recipes from the Geeki Tiki site. The one that called out to me was the Bastard's Sour crafted by Jason Alexander, a/k/a Tiki Commando, at the Devil's Reef in Tacoma, Washington. The recipe was included in the company's Jon Snow mug and was subtitled "Cheers to the king in the north!" Given the name, I thought about the Suffering Bastard, but on paper, it was closer to an Eastern Sour and a Scorpion Bowl. Instead of that recipe, the first part of the name derives from Jon Snow being the bastard son of Eddard Stark, Lord of Winterfell and Warden of the North in The Game of Thrones. Once prepared, the Bastard's Sour welcomed the senses with an orange, nutty, and dark rum aroma. Next, a creamy lemon and orange sip developed into funky rum, orange peel, floral, and nutty flavors on the swallow.

the urban archaeologist

1 1/2 oz Dark Jamaican Rum (3/4 oz Coruba)
2 oz Demerera Rum (1/2 oz Lemon Hart 80° + 1/2 oz Diamond 151°)
2 oz Spanish-style Lightly Aged Rum (1 oz Prichard's Crystal)
1/2 oz Curaçao (1/4 oz Pierre Ferrand Dry)
2 oz Lime Juice (1 oz)
1 oz Lemon Juice (1/2 oz)
1 1/2 oz Orange Juice (3/4 oz)
1 1/2 oz Passion Fruit Syrup (3/4 oz)
1 oz Orgeat (1/2 oz)
1 oz Simple Syrup (1/2 oz)
6 dash Angostura Bitters (3 dash)

Pulse blend with 2 cups of crushed ice (whip shake with crushed ice), pour into a Tiki mug, and top with crushed ice.

Two Fridays ago, I was perusing recipes on The Atomic Grog when I landed on The Urban Archaeologist by blog author Jim Hayward in 2020 in honor of Sven Kirsten who made a study of retro style. As for the name, Punch described, "Sven Kirsten, a German-born cinematographer and self-described 'urban archeologist,' whose The Book of Tiki: The Cult of Polynesian Pop in Fifties America, published in 2000, is touted as a veritable bible within the genre." Since the drink was designed to fit in a 30 ounce mug of a cannibal taking a bite out of The Book of Tiki, I halved the volumes to fit into a 16 ounce mug as suggested by Jim on his site; I also took up his advice of splitting the Demerara rum into normal and overproof to help cut through the sweetness. On my Instagram, Jim commented "Also a fine tribute to Beachbum Berry's research." I returned to his blog where he expounded on that thought with, "If these ingredients seem familiar, it's because they're among those featured most often in the 80+ recipes in Jeff 'Beachbum' Berry's influential Grog Log (1998), the go-to resource for creating cocktails while we studied The Book of Tiki. Not surprisingly, The Urban Archaeologist tastes exactly like Grog Log should taste like. There's a ton of flavor, with an emphasis on the tart and sweet, but it's also perfectly balanced with the requisite bold and rummy backbone." Overall, the recipe reminded me most of one of the drinks from Berry's collection, the Cocoanut Grove Cooler, with the orange juice, curaçao, passion fruit, and orgeat components, so it was definitely in Jim's intended ballpark for flavor. Once assembled, The Urban Archaeologist uncovered an orange and passion fruit aroma. Next, a creamy orange and lime sip dusted off dark funky rums, passion fruit, almond, and allspice flavors on the swallow.

cantinflas

3/4 oz Mezcal (Peloton de la Muerte)
3/4 oz Reposado Tequila (Cimarron)
1/2 oz Oloroso Sherry (Lustau)
1/2 oz Amaro Meletti (*)
1/2 oz Grand Marnier (Bauchant) (*)
2 dash Bittermens Mole Bitters

Stir with ice, strain into an old fashioned glsas with a large ice cube, and garnish with an orange twist.
(*) Perhaps a 3/4 oz Meletti to 1/4 oz orange liqueur which Cure used in their Black & Bluegrass and I used in my Devil's Staircase with Averna instead of an equal split. In a circa 2011 interview that Difford's Guide did with Phil Ward at Mayahuel, a 2009 era drink called the Cantinflas was mentioned. Recently, the ingredients list from a menu were interpreted by Simon Difford into this recipe, and the result was entered on his site. In the process of searching for that recipe, he found my Cantinflas Mustache, enjoyed it, and posted it on Difford's Guide alongside Phil's drink. Simon's interpretation of Phil's Cantinflas began with orange, smoke, and herbal aromas. Next, caramel, grape, and orange notes on the sip slid into smoky agave, orange, nutty, and herbal flavors on the swallow.

snowbirds & townies

1 1/2 oz Fernet Branca
3/4 oz Orange Juice
1/2 oz Lemon Juice
1/2 oz Crème de Cacao (Bols)
1/2 oz Cinnamon Syrup
1/4 oz Dry Curaçao (Pierre Ferrand)

Shake with ice and strain into a cocktail coupe. Two Wednesdays ago, I decided to make a drink called the Snowbirds & Townies that I spotted in the KindredCocktails database. It was created by Tonia Guffey at Brooklyn's Dram circa 2013 and was first published by Robert Simonson in the New York Times. Tonia named the drink after a song about winter by the group Further Seems Forever and based the flavor profile on the chocolate-orange candies she used to get every Christmas. She mollified the bitterness of Fernet with a trio of sweet holiday flavors: orange, cocoa, and cinnamon. Overall, the combination reminded me of the Alligator with orange juice and crème de cacao in the mix (plus lemon for lime). In the glass, the Snowbirds & Townies mingled with a chocolate and minty aroma. Next, lemon and orange notes on the sip opened up to bitter menthol, chocolate, cinnamon, and orange flavors on the swallow.

aztec death whistle

1 oz Mezcal (Peloton de la Muerte)
1 oz Ancho Reyes Chile Liqueur
1/2 oz Orange Liqueur (Bauchant)
1/2 oz Fernet Branca (*)

Stir with ice and strain into an old fashioned glass (or Tiki mug) with ice. Garnish with orange oil or an orange twist (a later addition than the first photo).
(*) Fernet Vallet, a Mexican Fernet, worked just as well as Fernet Branca at work if not better at work. At Gato Exotico, we have a Tiki-style mug in the form of an Aztec death whistle that was too small for our Margaritas and needed a use. It was also thought that something more aggressive needed to accompany a mug of that name, so I set to work at home. My creation started as an abstraction of the Don't Give Up the Ship that swapped the gin and Dubonnet for mezcal and chile liqueur. Ancho Reyes and Fernet have worked well in one of the versions of My Name is Nobody, and Ancho Reyes and orange liqueur have been great in drinks like Third Times' the Charm. The drink and the mug were named after a type of whistle used by the Aztecs to produce a high-pitched human-like shrieking sound. It was originally believed that it was used to scare off their enemies in war, but after finding it in the hands of a sacrificial victim, it may have been ceremonial or perhaps functioning in both capacities. At home, the Aztec Death Whistle served like an Old Fashioned (before an orange twist was added) gave forth smoky, roasty, vegetal, and minty aromas. Next, an orange-driven sip expanded into smoky, spicy pepper, and bitter menthol flavors on the swallow. At Gato Exotico, the team tried it with Fernet Branca, Amargo Vallet, and Fernet Vallet, and the Mexican Fernet seemed to be the favorite. My manager felt it needed a citrus twist, and orange won out over lemon. Also, since the mug is branded to Espolon, the spirit will probably change to an equal split of Espolon Tequila and Montelobos Mezcal (same portfolio) keeping all other things equal. There will also need to be a change to a shorter and thinner straw since it is more difficult to enjoy a higher proof Old Fashioned-style drink with a wider and thus higher volume straw.

pineapple paralysis

1 1/2 oz High Proof Bourbon (Evan Williams Bonded)
1/2 oz Planteray Stiggins' Fancy Pineapple Rum
1/2 oz Orange Liqueur (Bauchant)
1/2 oz Orgeat
1/4 oz Cinnamon Syrup
3/4 oz Pineapple Juice
1 oz Lemon Juice
3 drop Bittermens Tiki Bitters (1 dash Bittercube Trinity)

Whip shake with crushed ice, pour into a coconut mug or double old fashioned glass (mug), and garnish with a mint sprig, pineapple wedge, and orchid (chocolate mint sprigs). Two Thursdays ago, I spotted a reference to the Pineapple Paralysis from the The Minimalist Tiki Book by Matt Pietrek and Carrie Smith, and I realized that the recipe was not in my first edition but in an edition that followed. The recipe that I was able to find in a few places on the web was crafted by Eric Bogan as a riff on the Polynesian Paralysis with the orange juice swapped to orange liqueur à la Paul McGee. Moreover, the name reminded me of how Ames Street Deli created the Pineapple Project as a riff on Bourbon & Branch's Laphroaig Project. Once assembled, the Pineapple Paralysis lumbered to the nose with a mint over pineapple and cinnamon bouquet. Next, a creamy caramel, lemon, and pineapple sip converted into Bourbon, pineapple, orange, cinnamon, and almond flavors on the swallow.

dad bod

1 oz Pig's Nose Scotch (Cutty Sark Prohibition)
3/4 oz Angostura Bitters
3/4 oz Lemon Juice
1/2 oz Cherry Heering
1/4 oz Pierre Ferrand Dry Curaçao
1/4 oz Orgeat

Shake with ice, strain into a coupe glass, and garnish with an orange twist. Two Fridays ago, I decided to make the Dad Bod that I found in a set of online recipe flashcards from The Violet Hour's Spring/Summer 2023 menu. I decided to finally make it for it has the heavy Angostura Bitters, Cherry Heering, and lemon juice that I first tried in the Death or Glory that I recently republished in my The Clash cocktail biopic and just utilized in my Blood & Sand riff called the Rogue's Romance. Once shaken and strained, the Dad Bod gave forth an orange, allspice, and clove aroma. Next, creamy lemon and molasses notes on the sip stepped aside for Scotch, cherry, orange, clove, and allspice flavors on the swallow.