Recipes

Table of Contents

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NEWEST EPISODE RECIPE:

Episode 79: Bumbo Cocktail for "Talk like a pirate" Day

Old school recipe:

Recipe:

2 oz Bumbo rum or any dark rum, 1 oz of water, 2 sugar cubes or 1 oz simple syrup, sprinkle (1/4 teaspoon) of nutmeg and cinnamon

Method:

Shake, then strained with no ice into a double old fashioned glass, sprinkle the nutmeg and cinnamon on top.

NOTE:  Use your favorite rum if you don't have the Bumbu (which is delicious I might add) You will see a difference though as this rum has tons of notes like banana, vanilla, etc.

New School Recipe:

Recipe:

1.5 oz of Bumbo rum (again any dark rum will do), 1 oz lime juice, splash of grenadine, 1/4 tsp of nutmeg

Method:

Shake, and strain into a coupe glass (yes, I know danty and can't see pirates holding this but a drink is a drink, right!!)

NOTE: Again, any rum will do!!!

For Craig's Creation page: https://tikicentralcanada.ca/craigs-creation/

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Episode #2: Mai Tai


2 oz aged Blend rum, 0.5 oz Curacao (or orange liqueur), 1 oz lime juice, 1 oz orgeat (almond syrup,

be can find at any specialty coffee shop). Drink is shaken.

Glass: rocks glass

Garnish: mint leaves, orange slice and cherry speared

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Episode #3 Daiquiri


2 oz white rum, 1 oz lime juice, 1 oz simple syrup (can add strawberries or raspberries for extra flavor). Shaken or blended with ice.


Glass: Collins glass

Garnish: Lime wheel for regular and salt rim; and strawberry for fruit flavours with sugar rim

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Episode#4: Tom Collins


2 oz dry gin, 1 oz lime juice, 1 oz simple syrup. Shaken then top with soda.

Glass: Collins glass

Garnish: Lime wheel


Jamaican Cherry: 1.5 oz coconut rum, 0.5 oz of Bols maraschino cherry liqueur, 1 oz simple syrup, 1 oz lime juice. Shaken, then add to glass. Two dashes of grenadine in the glass before the ice and top off with vanilla bean soda (got mine from superstore/bulk barn)

Glass: Collins glass

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Episode#5: Mojitos


2 oz White rum (Havana club), 4 or 5 mint leaves, 1 oz simple syrup, 1 oz lime juice and top club soda. (Muddle the mint leaves and simple syrup plus lime juice then add ice and the rest of the ingredients). Build drink.


(I also will use brown sugar instead of simple syrup but then add some soda while muddling with that as well).

Glass: Collins glass

Garnish: Mint Leaves (slap to bring out the aroma of the leaves)

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Episode#6: Pina Colada


2 oz white rum, 2 oz pineapple juice, 1 oz cream and 1 oz cream of coconut. Blended with ice.


Glass: Hurricane glass

Garnish: Pineapple and cherry on muddle pix

Alternative recipe: Guavaberry Colada: 2 oz Guavaberry rum from St. Maarten instead of white rum in recipe

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Episode#7: Pain Killer


2 oz. Pusser’s rum , 1 oz. Cream of Coconut, 4 oz. Pineapple Juice, 1 oz. Orange Juice. Shaken. Nutmeg grated on top.

Glass: Collins glass

Garnish: Mint Leaves (slap to bring out the aroma of the leaves)

 

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Episode#8: Zombie


1.5 oz gold rum (Puerto Rican), 1.5 oz aged Jamaican rum (such as Appleton), 1 oz 151-proof Demerara rum,  0.75 oz fresh lime juice, 0.5 oz  grapefruit/cinnamon syrup, 0.5 oz  falernum, Dash Angostura bitters, 

6 drops (1/ 8 teaspoon) Pernod,  Teaspoon grenadine,  and crushed ice, Flash blend.

Glass: Hurricane glass or a nice tiki glass

Garnish: Mint leaves (slap to bring out the aroma of the leaves)

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Episode#9: Bahama Mama


1 oz white rum, 1 oz gold rum, 1 oz cream of coconut, 2 oz OJ, 2 oz pineapple juice, splash of grenadine. Shaken.


Glass: Hurricane glass or a nice tiki glass

Garnish: Pineapple and cherry speared on a muddle pix

Goombay Smash: 2 oz Malibu rum, 0.25 oz light rum, 0.25 oz gold rum, 0.25 oz dark rum, 3 oz pineapple juice and 2 oz OJ. Shaken.

Liquid Steel: 1/2 pint of light beer, 0.5 oz triple sec, 0.5 oz peach schnapps, 1 oz cranberry juice, and .5 oz raspee puree. Toss back and forth between two glasses to mix: do not shake this or build only this drink.

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Episode#10: Sangria


All Build Drinks.

Rachelle’s Personal recipe:

(This makes a pitcher) • 1 oz brandy or cognac • 1 oz of any orange liqueur, Triple Sec or Grand Marnier (whatever you have on hand) • 1 bottle chilled sparkling wine - Cava or Prosecco • 1 bottle of white wine - I usually use Pinot Grigio • Lemon/lime soda water (to taste)

• 7Up or Sprite (to taste - I don't like it to sweet) • orange, lime and lemon wedges and rounds) • A handful of frozen cranberries - they look great in the glass and keep it cool • a few sprigs of mint • Optional: Maple Syrup - 2 tablespoons to sweeten.

Glass: you can use either a wine glass or a collins glass

My Favourite Sangria recipe: 1 oz vodka (flavoured like raspberry or green apple), 2 oz Pinot Grigio wine, 0.5 oz apricot brandy, 2 oz orange juice, 2 oz cranberry juice and top with 7up/soda.

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Episode#11: Caesar


All recipes build in glass.

1-2-3-4-5: 1.5 oz vodka, 2 dashes of Tabasco, 3 dashes of salt and pepper, 4 dashes of Worcestershire sauce, and 5 oz of Clamato juice.


Glass: Hurricane glass or large collins glass

Garnish: celery, cherry tomato and pepper speared on muddle pix. Really, any garnish will work.

Landon's recipe: 1.5oz Vodka, 0.5oz pickle juice, 1-2oz of pineapple juice, 1.5oz of bold BBQ sauce, 4 dashes of Worchester sauce, 2 dashes of tobasco sauce, 5-6 shakes of salt and pepper, one shake of MTL steak spice Fill with "The Works" Clamato juice Rim with MTL steak spice and salt and pepper Garnish with bacon, shrimp, sausage and 2 spicy beans

Chris' recipe: 1.5 oz Vodka, 0.5 oz lime juice, 2-3 dashes of Worcestershire, 1/2 tsp Horseradish, 1 tsp Maple Syrup, 2 dashes of Saline, 2 pinches pepper, 4-6 oz Clamato juice Rim: Ancho chiles, celery salt and sugar (My favorite rim but pick your favorite or available rim). Garnish, naturally, with maple bacon, lime and any other veggies of your liking (my partner loves pickles and pickled beans)

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Episode#12: Breeze Family


All drinks built in glass.

Screwdriver: 2 oz vodka and top with orange juice;

Cape cod: 2 oz vodka and top with cranberry juice;

Bay Breeze: 2 oz vodka, 2 oz cranberry juice, and 2oz  pineapple juice;


Sea Breeze: 2 oz vodka, 3 oz cranberry juice, 1 oz grapefruit

Glass: Collins glass for all

Garnish: Orange wheel

Plata Fresca recipe: 1 oz silver tequila, 0.5 oz maraschino liqueur (I use BOLS), 0.5 oz of Galliano liqueur, 0.5 oz lime juice. Shaken, and top with 7up (in a Collins glass or hurricane glass)

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Episode#13: Fog Cutter


Trader Vic's Fogcutter: 2 oz lemon juice (Yes, I said lime on the show because I use lime over lemon), 1 oz orange juice 1/2 oz orgeat syrup 2 oz light rum, 1 oz brandy 1/2 oz gin, shaken then 0.5 oz sherry float


Don the Beachcomber's Fogcutter: 2 oz lime juice 1 oz orange juice 1/2 oz orgeat syrup,  2 oz Gold rum, 1 oz Pisco, 1/2 oz gin, shaken then 0.5 oz sherry float

Glass: Collins glass for all

Garnish: Mint Leaves. Slap to release the aroma of the leaves.

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Episode#14: Singapore Sling


Boon recipe: 1 1/2 oz Gin 1/2 oz Cherry Herring 1/4 oz Cointreau 1/4 oz Benedictine 4 oz pineapple juice 1/2 oz lime juice 1/3 oz grenadine, and dash Angostura Bitters. Shaken.


Smuggler’s Cove recipe: 1 1/2 oz Gin, 1/2 oz Cherry liqueur (brandy), 1/4 oz Benedictine, 1/4 oz Simple Syrup, 1/2 oz Lemon Juice, 2 oz Soda Water, dash Aromatic Bitters, dash Orange Bitters. Shaken.

Glass: Collins glass for all

Garnish: Pineapple and cherry speared on muddle pix

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Episode#15: Navy Grog Cocktial


Recipe: (Don the beachcomber's):

1 oz white rum, 1 oz dark Jamaican rum, 1 oz Demarara rum, 1 oz honey syrup (1:1 honey to water), 0.75 lime juice, 0.75 grapefruit juice and 0.75 soda water.


Garnish is the ice cone

Here is the link to purchase the ice cone: https://www.cocktailkingdomcanada.com/signature/beachbum-berry/navy-grog-cone-kit

Here is the video and how to use it: https://www.youtube.com/watch?v=GBfkSqJtpSQ

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hot buttered rum

Episode#16: Hot Buttered Rum Drinks


Hot toddy recipe: 2 oz rum, 1 tbs honey, and hot water (in Canada add Maple syrup instead of honey) and add cloves, a lemon slice or cinnamon (in stick or ground form).


Jerry Thomas's recipe: 2 oz Jamaica rum, 1 tsp. sugar, 1 tsp. cloves, 1 tsp. allspice, 1 tbsp. butter, and hot water.

Martha Stewart: 2 oz Gold rum, 1 tbsp Hot buttered rum batter, Boiling water (recipe for batter is: 1 lb Brown sugar, 1 lb Sugar, 1 tbsp Ground cinnamon, 1 tsp Ground clove, 1 tsp Ground nutmeg, 1 lb Butter, and 1 qt Vanilla ice cream

The Flip recipe: one cup of beer, 1 oz Jamaican rum, and 2 tbsp. molasses (you then need to heat up a tool called a loggerhead: and sear the drink)

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Episode#17: Test Pilot


Don's recipe: 1.5 oz. Dark Jamaican Rum, 0.75 oz. Light Puerto Rican Rum, 3 tsp. Cointreau, 0.5 oz Fresh Lime Juice, 0.5 oz. Falernum, Dash of Angostura Bitters , 6 Drops (1/8 tsp) Pernod (you might want to use less as we found it overpowering but this is the orginal recipe), and Crushed Ice


Trader Vic's (Jet Pilot): 0.25 oz lemon juice, 0.25 oz Falernum, 0.75 oz light Puerto Rico rum, 1.75 oz dark Jamaican rum, 0.25 oz Cointreau

Steve Crane's (Jet Pilot):  1 oz dark Jamaican rum, 3/4 oz gold Puerto Rican rum, 3/4 oz 151-proof Demerara Rum, 1/2 oz fresh lime juice, 1/2 oz fresh grapefruit juice,dash of Angostura Bitters, 6 drops of Pernod(Perno), 1/2 oz cinnamon-infused syrup, 1/2 oz Falernum, 4 oz of crushed ice

Falernum recipe: 6 ounces  Overproof White rum,Zest of 9 medium limes, with no traces of white pith,
40 whole cloves, 1 ½ ounces (by weight) peeled, julienned fresh ginger,
2 tablespoons blanched, slivered almonds (dry toasted until golden brown), 14 ounces cold process 2: 1 simple syrup, ¼ teaspoon almond extract, 4 ½ ounces fresh lime juice, strained
Step one: Combine the rum, lime zest, cloves and ginger in a jar and seal, letting the mixture soak for 24 hours. Then strain through moistened cheesecloth, squeezing the solids to extract all liquid.

Step two: Add the almond extract, sugar syrup and lime juice. Shake it all together and serve. It’ll keep in the fridge for about a month. *COLD-PROCESS 2: 1 SYRUP: two parts superfine sugar to one part warm water, shaken in a jar until all the sugar is dissolved. (We are told that not using heat results in a crisper syrup with a lighter density, one that plays better with falernum’s flavors than a cooked syrup.)

Website link to "How to" video:

https://www.youtube.com/watch?v=j4upubVlZYk

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Episode#18: Three Dots and a Dash


Don's Recipe: 1.5 oz Martinique Rhum (French Caribbean) , 0.5 oz Demerara Rum (light brown cane sugar - originally from Guyana), 0.5 oz Lime Juice, 0.5 oz Orange Juice, 0.5 oz Honey Syrup, 0.25 oz Falernum (mentioned before and recipe is on episode 17: jet pilot), 1 tsp Pimento Dram (allspice liqueur), 1 dash Aromatic bitters

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Episode#19: Rum Swizzle


Recipe: 4oz. black rum (Gosling rum),4oz. gold rum (Barbados rum) Mount Gay, Pusser’s, 2 oz triple sec, Juice of 2 lemons, 5oz. pineapple juice, 5oz orange juice, 2oz. Bermuda falernum (simple syrup), 4 dashes Angostura Bitters; serves 4 to 6

Rum Swizzle Inn YouTube page:

https://www.youtube.com/watch?v=umgjkdkNwLc

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Episode#20: Tiki Cocktails from NA


Tiki Cocktails from North America

Shameful Tiki Room from Toronto: cocktail is called: Mai’a Keko: 2 oz Appleton rum, 0.5 oz Cointreau, float 151 demerara Rum, 1 oz Falernum, 0.5 coconut syrup, fresh banana


Tiki Underground from Ohio: cocktail is called:Mai Tai (their version of it): Myer’s Dark Rum, demerara Rum, Curacao, lime juice, falernum, cinnamon syrup

Test Pilot Cocktail Bar from Santa Barbara, California: cocktail is called: Oaxacan Dead: 0.75oz Reposado tequila, 0.75oz aged Jamaican rum, 0.5oz Velvet Falernum, 0.16oz Mezcal, 0.75oz fresh lime juice, 0.25oz fresh grapefruit juice, 0.25oz cinnamon syrup, 0.16oz Grenadine (home-made pomegranate cordial), 1 dash angostura bitters. Short shake all ingredients/pour over crushed ice/garnish with a sprig of mint/grapefruit peel/ and grated cinnamon over the top.

Smuggler's Cove Bar from San Francisco, California: cocktail is called: rum, lime juice, grapefruit juice, maple syrup, falernum, curacao, vanilla, almond

The Tiki Room from Vancouver, BC: cocktail is called: Bermuda's Triangle: Gosling rum, Cointreau, Falernum, fresh ginger, tiki bitters, lime juice, top with ginger beer (kinda like a Dark N Stormy)

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Episode#21: Scorpion Bowl


Trader Vic's recipe:

6 oz light rum, 1 oz brandy, 1.5 oz orgeat syrup, 4 oz lemon juice, 6 oz OJ, 2 cups of crushed ice : BLEND FOR 10 SEC. pour into a ceramic bowl (scorpion bowl)


Steve Crane's recipe:

2 oz gold Puerto Rican rum, 2 oz gin, 1 oz brandy or Cognac, 2 oz orange juice, 1 oz fresh lime juice, 1 oz sugar syrup, ¾ oz orgeat syrup, 8 oz (1 cup) ice, Put everything in a blender. Blend at high speed for 5 seconds

Smuggler's Cove:

2 oz fresh lime juice, 4 oz fresh orange juice, 1 ½ oz SC Demerara syrup, 2 oz Orgeat, 2 oz brandy, 4 oz London Dry Gin, 4 oz blended lightly aged rum

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Episode#22: Hurricane Cocktail 


4 oz black blended rum (Gosling rum from Bermuda), 2 oz fresh lemon juice, 2 oz passion fruit syrup or juice (shake in a shaker and strain into a hurricane glass filled with fresh ice.

Garnish is a tiki umbrella speared into a lemon wedge.

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Episode#23: Bacardi Cocktail


Recipe:

1.5 oz Rum

0.5 oz Lime Juice

0.25 oz Grenadine

Shake with ice. Strain into chilled coupe glass. Spare the garnish.

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Episode#24: Blue Monkey (Curacao: Sunscape Resort)


Recipe:

1 oz coconut rum, 1 oz of blue curacao, 2 oz orange juice, 1 oz pineapple juice

Shake with ice. Strain into hurricane glass with fresh ice an d garnish with an orange spear and cherry

 

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Episode#25: Chill Out Cocktail (Curacao: Sunscape Resort)


Recipe:

1 oz coconut rum, 0.5 oz melon liqueur, 0.5 oz vodka, 2 oz OJ (now if it's too boozy then make it 3 or 4 oz of OJ)

Shaek and strain into a glass with fresh ice and garnish with an orange spear and cherry

 

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Episode#26: Jungle Bird with guest Mark Keill


Recipe:

Jeff "Beachbum" Berry's recipe:

3/4 oz Campari, 1 1/2 oz dark Jamaican rum (Myer's or Appleton), 1/2 oz lime juice, 1/2 simple syrup, 4 oz pineapple juice


Smuggler's Cove recipe: 3/4 Campari, 1 1/2 oz Dark Jamaican rum, 1/2 .lime juice, 1/2 oz simple syrup, 2oz pineapple juice.

Garnish: orchid, mint leaves, lemon wheel and a cherry

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Episode#27: Planter's Punch (recorded live at MWL)


Recipe:

Beachbum Berry Remixed: ½ ounce fresh lime juice ,½ ounce sugar syrup, ½ ounce gold Jamaican rum, ½ ounce dark Jamaican rum, 1 oz gold Virgin Islands rum, ½ teaspoon grenadine, ½ teaspoon falernum, 2 dashes Angostura bitters, 6 ounces (¾ cup) crushed ice


Smuggler's Cove: 1 ounce fresh lime juice, ¾ ounce SC Demerara syrup, ¼ ounce St. Elizabeth Allspice Dram, 3 ounces blended aged rum (Jamaica), 2 dashes Angostura bitters

Garnish: Mint Sprig Combine all ingredients in a drink mixer tin with 12 ounces of crushed ice and 4 to 6 “agitator” cubes. Flash blend and then open pour with gated finish into a Collins or highball glass.

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Episode#28: Dr. Funk Cocktail


Recipe:

Recipe: (yes, I don't have a Dr. Fu Manchu mug but hopefully soon will...hurricane glass will work)

Trader Vic's: ¾ oz fresh lime juice, ½ oz pomegranate syrup, 1 Teaspoon Pernod, 1 ½ oz light Puerto Rican rum, 1 oz club soda;


Shake everything — except soda — with ice cubes, then add soda to the shaker and stir.

Pour unstrained into a pilsner glass. If necessary, add more ice to fill.

Dr. Funk YouTube video on make Trader's recipe: Dr. Funk Cocktail YouTube video

Don The Beachcomber's: 1.5 oz white rum, 1 tsp absinthe, .5 oz grenadine, .75 oz fresh lime juice

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Episode#29: 151 Swizzle Cocktail


Recipe:

Don's recipe: put 1/2 ounce each fresh lime juice and sugar syrup; 1 1/2 ounces 151-proof Hamilton Demerara rum or Lemon Hart 151 rum; a dash of Angostura bitters,

6 drops Pernod or Herbsaint, and 8 ounces (1 cup) crushed ice.

Flash blend for 5 seconds and pour into a Swizzle cup (or your glass) and garnish with cinnamon stick.

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Episode#30: Margaritas and Cinco de Mayo


Recipe: 

2 oz White/Silver tequila (Patron Silver), 1 oz Fresh lime juice, 1⁄2 oz Orange liqueur (cointreau, triple sec), 1⁄2 oz simple syrup or I like to use Agave syrup (sugar is optional)

Sparkling Margarita:

2 ounces tequila (Patron Silver), 1 ounce cointreau (can substitute triple sec), 1 ounce lime juice (freshly squeezed, about 2 limes), 4 ounces orange juice, 1/2 ounce simple syrup, shaken then strain into the glass of fresh ice, and a splash of soda water...

Skinny Margarita:

1 ounce orange juice (13 calories), ½ lime juice (1 calorie), 1.5 ounces tequila (95 calories), 2 - 3 ounces lite lemonade (5 calories), Salt for the rim Lime garnish

Cindy Crawford Margarita:

Pop 3–4 slices of ripe strawberries and 2–3 small leaves of fresh basil into a shaker. Add 2oz Silver tequila, 1 oz lime juice and 0.5 oz simple syrup. Muddle together. Add ice. Shake. Strain and serve in a Collins glass over a single large ice cube. Garnish with a small basil leaf. Then sip and picture your Vogue cover…

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Episode#31: Nui Nui (Pupule) Cocktail


Don's recipe:

3 oz Virgin Islands rum (Cruzan or Pusser's), 0.5 oz lime juice, 0.5 oz orange juice, 0.25 oz vanilla syrup (#2), 0.25 oz cinnamon syrup (#4), 2 dashes of bitters (dash #8), 1 cup of crushed ice


Blend that for 5 seconds and then pour unstrained into a double old fashioned glass and garnish with an orange spiral-cut peel and ice cube as well.

YouTube video for orange swirl peel garnish:

YouTube video for orange garnish

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Episode#32: Suffering Bastard Cocktail and Disney


Recipe:

1 oz Gin (suggest a london dry gin), 1 oz Brandy, 0.5 oz Lime Cordial, 2 dashes Aromatic Bitters, and about 4 oz Ginger Beer

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Episode#33: Chief Lapu Lapu


Dons' Chief Lapu Lapu Recipe:

1 ½ oz dark Jamaican rum,  1 ½ oz light Puerto Rican rum, 3 oz orange juice,  2 oz fresh lemon juice,  1 oz sugar syrup,  1 oz passion fruit syrup.   Shake well with ice cubes and pour unstrained into a large snifter. Add crushed ice to top it off.


Jeff "Beachbum" Berry Aku Aku Lapu recipe:

1 oz gold Puerto Rican rum, 1 oz dark Jamaican rum, 1 oz Lemon Hart 151-proof Demerara rum, 1 oz fresh lemon juice, 1 oz unsweetened pineapple juice, 1 oz white grapefruit juice, 1 oz orange juice, 1 oz falernum, 16 oz (2 cups) crushed ice; Put everything in a blender. Blend for about 20 seconds. Pour into a large snifter or Tiki bowl, add- ing ice cubes to fill. Garnish with a flower. Serves two.

Tipsy Bartender's recipe:

1 oz. White Rum, 1 oz. Dark Rum, 1 1/2 oz. Orange Juice, 1 oz. Lime Juice, 1/2 oz. Passion Fruit Puree, 1/2 oz. Simple Syrup.

Shake well. Add crushed ice to serving glass and strain the contents of the shaker over the ice. Garnish with pineapple leaves and an orange wedge.

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punk punch

Episode#34: Puka Punch (from Tiki Ti bar)


New Recipes: Puka Punch Cocktail (from Tiki Ti)

Recipe:

1oz lime juice
1oz light Puerto Rican rum
1oz Dark West Indies rum
3/4oz Myer’s rum
3/4oz orange juice
3/4oz pineapple juice
3/4oz passion fruit syrup


3/4oz honey
1/4oz falernum
1 dash Angostura bitters
3/4oz 151 Demerara rum

Heat honey until liquid and mix with the lime juice. Blend with 8oz of crushed ice and the rest of the ingredients, except the Demerara rum. Pour into a fun glass, fill with crushed ice, and float the 151 Demerara rum on top.

youTube video for "How to Float a Liquid in a Cocktail"

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nelson blood cocktail

Episode#35: Nelson's Blood Cocktail


Recipe:

2 oz. Pusser’s Rum (Gunpowder Proof), 2 oz. Cranberry Juice, 1 oz. Orange Juice, 1 oz. Lime Juice, 1/2 oz. Sugar Syrup, A dash of Angostura bitters.

Combine ingredients in a cocktail shaker. Shake well. Strain into a glass with ice and serve.

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Episode#36: Dark N Stormy Cocktail


Recipe:

2 oz Gosling Rum
4-6 oz Ginger Beer
0.5 oz lime juice
0.5 oz of simple syrup (if your ginger beer is spicy)

Garnish with lime wheel. Build over ice in a Collins glass.

 

 

 

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Episode#37: Blue Hawaii and Blue Hawaiian Cocktail


New Recipes: Blue Hawaii (left) and Blue Hawaiian (right)
Recipe: Blue Hawaii


3/4 oz of white rum/ and 3/4 oz of vodka( this can be either all rum, or vodka or both), 1/2 oz of Blue Curacao (BOLS from Amsterdam BUT as you can see from the picture I have all three that I have which are one from France(left); one from Curacao (middle); and one from Canada (right), 3 oz of pineapple juice, 0.5 oz of fresh squeezed lime juice, 0.5 oz of simple syrup (or use 1 oz sweet n sour mix: original recipe) and use chunk of pineapple for garnish with an umbrella and orchid

Recipe: Blue Hawaiian

1.5 oz Light rum, 3 oz Pineapple Juice, 1 oz Blue Curacao liqueur, and 1 oz Cream of coconut. Garnish is a wedge of pineapple and this drink can be either blended with ice (like a Pina Colada) or shaken and poured over ice in a hurricane glass.

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Episode#38: Mezcal Cocktails


Recipe: Scorpion Reef and Mezcal Marg.

Scorpion Reef recipe:

1 oz. mezcal, 1 oz. gold or Jamaican rum, 1 oz. fresh pineapple juice, 0.75 oz. fresh lemon juice, 0.75 oz. orgeat, 2 dashes chocolate bitters


Add crushed ice to top of glass then float 5-6 dashes Angostura bitters, Tools: swizzle stick, Glass: stemless wine glass

Mezcal Marg. Recipe:

0.5 oz Curaçao Liqueur (Triple Sec), 2 oz Mezcal, 1 oz Agave nectar, 1 oz Lime juice, Ice cubes

Add ingredients to a shaker and fill with ice. Shake well and strain into a rocks glass filled with ice.

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msiionary pix

Episode#39: Missionary's Downfall Cocktail and Thanksgiving 


Recipe: Missionary's Downfall Cocktail

Don's recipe:

(makes two servings)


1 oz Light Rum, 0.5 oz Peach Liqueur, 0.5 oz Lime Juice, 1 oz Honey Syrup, 2 oz Diced Pineapple, 2 oz Tightly Packed Mint Leaves, 6 oz Crushed Ice;

Add all ingredients to a blender.

Blend on high for 20 seconds. Pour unstrained into chilled coupe glasses. Garnish with mint sprig.

Smuggler's Cove Recipe:

5 (1-inch-square) chunks fresh pineapple, 8 mint leaves, 1 oz fresh lime juice, ½ oz Demerara syrup, ½ oz peach liqueur, 1 ½ oz blended lightly aged rum;

Muddle the pineapple chunks in a drink mixer tin. Add the remaining ingredients and 12 ounces of crushed ice and flash blend for 10 seconds.

Double-strain into a chilled coupe glass. Float a large mint leaf on top of the drink.

Add ingredients to a shaker and fill with ice. Shake well and strain into a rocks glass filled with ice.

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Episode#40: Voodoo Grog Cocktail and Christmas


Trader Vic's recipe:

1 oz Martinique Rhum, 1 oz Gold Puerto Rican Rum, 0.5 oz Passion Fruit syrup, 0.5 oz Pimento Dram (Allspice Liqueur), 0.75 oz Grapefruit Juice, 0.5 oz Lime Juice, 0.25 oz Honey, 1 Egg White, 8 oz Crushed Ice


Blended for 20 seconds then poured into a mug or double old fashioned glass.

Garnish: fresh grated Nutmeg, Cherry, Dried Pineapple Wheel & Mint.

Jeff "Beachbum" Berry's recipe: same as above but it's .075 oz pimento dram instead. We suggest to use this ingredient at your own taste for measurement.

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mary pickford drink

Episode#41: Mary Pickford Cocktail and Prohibition


Recipe:

Recipe: 1.5 oz white rum (we used Cuban rum for this), 1.5 oz pineapple juice, 1 tsp. grenadine, 6 drops of Maraschino liqueur

(you can use cherry juice instead if you want it sweeter and less boozy).

Shake in your shaker and then double strained into a coupe glass.

What is double strained? Well listen to find out!!

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shark drink

Episode#42: Shark's Tooth Cocktail and Jaws the Movie


Don the Beachcomber's Recipe:

Recipe: 1 oz Barbados Rum, 1 oz Jamaican rum (now if you purchase Plantation rum you can use this single rum for both as it was produced by both counties), 0.5 oz lime juice, 0.5 pineapple juice, 0.5 simple syrup,

1 tsp of Maraschino Cherry syrup (sweet version) OR 1 tsp of Maraschino Liqueur (strong like Mark likes it), 3 oz crushed ice (yes, I finally got to use my new ice crusher for this...noisy but worth it).

You can either blend this or shaken and double strained into a double old-fashioned rocks glass with fresh crushed ice.

Garnish with Cherry and a pineapple leaves (yes, I had no cherries when I took the website shot so I used a piece of pineapple...be creative on your garnish).

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Episode#43: Bee Knee's and Prohibition part 2


Frank Meier's Recipe:

Recipe: 2 oz Gin, 1 oz Lemon Juice, 1 oz Honey Syrup.

Shake with ice. Strain into chilled cocktail glass.

Garnish with Orange Twist.

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Episode#44: Antigua and tropical cocktails (part 1)


Purple Dragon (Sharlene from Starfish Jolly Beach Resort) Recipe:

1 oz rum (white but you can use gold as well), 0.5 oz blue curacao, 2 oz cranberry juice (real not artificial), 0.5 to 1 oz line juice (depending on your taste),

top off with Sprite. Build into a Collins glass with ice and garnish with an orchid.

Rum Punch Cocktail (Johnny Tved from Kon Tiki Floating Bar) national recipe: 

2 oz white rum (or gold), 2 oz OJ, 2 oz pineapple juice, splash of grenadine, squeeze of a lime, and dashes of bitters (number I used was 4/5 dashes). Build in a Collins glass and squeeze a 1/4 lime wedge and drop into the drink).

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Episode#45: Antigua part 2 and BBC (Banana Baileys Coconut) Cocktail


BBC recipe: 

2 oz Bailey's Irish C ream (any Irish cream will work), half of a banana OR 2 oz banana syrup (coffee shop), and 2 oz coconut syrup OR coconut water (Depending how sweet you want it or thick)


Blend with ice til all ice is broken down and its like a milk shake texture. Pour into either a Collins glass or Hurricane glass. Garnish is whatever you want...I usually just had a tiki umbrella and a straw!!!

Additives: Amaretto, or Vanilla syrup (coffee shop or make your own), or Cinnamon syrup (coffee shop or make your own).

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Episode#48: Pusser's Get Lucky and Gunpowder PainKiller Cocktail


Pusser's Get Lucky Recipe: 

2 oz. Pusser’s Rum, 2 oz. Orange Juice, 1 oz. Apple Juice, 1/2 oz. Lemon Juice, A few dashes of Angostura Bitters.


Add ingredients to a cocktail shaker filled with ice and shake it, Strain mixture into a tall glass with ice and serve.

Gunpowder Pain Killer Recipe:

2 oz. Pusser’s Gunpowder Proof Rum (or you can use regular Pusser's rum, 4 oz. pineapple juice, 1 oz. orange juice, 1 oz. cream of coconut.

Add liquid ingredients to a cocktail shaker and shake vigorously, Pour ingredients into a glass or goblet filled with ice. Sprinkle with freshly grated nutmeg and serve.

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Episode #49: Captain's Grog Cocktail


Jeff "Beachbum" Berry's Recipe: 

¾ ounce dark Jamaican rum, ¾ ounce light Puerto Rican rum, ¾ ounce gold Puerto Rican rum, ½ ounce orange Curacao, ½ ounce falernum, ½ ounce fresh lime juice, ½ ounce grapefruit juice, ½ ounce maple syrup, 3 drops vanilla extract, 3 drops almond extract, 1 ounce soda water.


Shake everything — except soda — with ice cubes. Then add soda to the shaker and stir. Strain into a double old-fashioned glass OR Collins with MINT.

For the Falernum recipe: go to our episode #17 (Test Pilot)!!

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Episode 50: Cobra's Fang Cocktail and over-proofed rum.....


Don the Beachcomber's recipe:

1⁄2 oz Dark Jamaican rum, 1⁄2 oz 151-proof demerara rum, 1⁄2 oz Freshly Squeezed Lime Juice, 1⁄2 oz Falernum, 1⁄2 oz Freshly squeezed orange juice,

1⁄4 oz Fassionola syrup (passion fruit), 1 dash Angostura bitters, 1 dash Grenadine*, 1 dash Herbsaint liqueur (absinthe)

Blend all of the ingredients with 6 oz of crushed ice for 5 seconds and pour into a highball glass or tall Tiki mug.
Garnish with a mint leaf and lime wheel.

Sidewinder's Fang recipe:

1 oz  Demerara rum, 1 oz dark Jamaican rum, 1 1/2 oz of passion fruit syrup, and 1 1/2 oz each of orange and lime juice along with 3 oz of club soda.

Shake all ingredients except the soda in a shaker, strain into a double-rocks glass with fresh ice, garnish with pineapple leaves and cobra cutout garnish!

Check the episode's description to get link on how to do this garnish!!!

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Episode 51: Ancient Mariner Cocktail and Call of Cthulhu


Jeff "Beachbum" Berry's recipe:

1 oz Dark Jamaican Rum, 1 oz Demerara Rum, 0.5 oz Simple Syrup, 0.5 oz White Grapefruit Juice, 0.75 oz Lime Juice, 0.25 oz Pimento Dram


Add all ingredients to a shaker. Shake with ice. Pour unstrained into Double Old-Fashioned Glass or Tiki Mug. Serve with a straw
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Episode 52: Mai Tai (Trader Vic's)/QB Cooler (Don's)/Mai Tai Swizzle (Don's)


Trader Vic's Mai Tai recipe:

1 oz dark Jamaican rum, 1 oz amber Martinique rum, 1 oz fresh lime juice, ½ oz orange Curacao, ¼ oz orgeat syrup, ¼ oz simple syrup


Shake well.Strain into a double old- fashioned glass with crushed ice. Sink your spent lime shell into drink. Garnish with a mint

Don's QB Cooler recipe:

1 oz gold Jamaican rum, 1 oz light Puerto Rican rum, ½ oz Demerara rum, 1 oz orange juice, ½ oz fresh lime juice, ½ oz honey mix, ¼ oz falernum, 2 dashes Angostura bitters, ½ teaspoon ginger syrup, 4 oz crushed ice.

Put everything in a blender. Blend at high speed for 5 seconds. Pour un- strained into a double-old fashioned glass. Garnish will several mint sprigs

Don's Mai Tai Swizzle recipe:

1 ½ oz Myers’s dark rum, 1 oz Cuban rum (Havana Club), ½ oz Cointreau, 1 oz grapefruit juice, ¾ oz fresh lime juice, ¼ oz falernum, 6 drops (1/ 8 teaspoon) Pernod, Dash Angostura bitters

Shake well with crushed ice. Pour unstrained into a double old-fashioned glass. Garnish with 4 mint sprigs.

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Episode 53: Red, White and Blue Colada vs Red and White Cosmo


Red, White, and Blue Colada recipe: 

step one: 0.5 oz white rum, 1 oz cream, 1 oz cranberry juice, .25 oz grenadine…blend with ice and pour into a hurricane glass…next ….


step two: 1 oz coconut rum, 1 oz cream, 1 oz pineapple juice…blend with ice and pour into the hurricane glass…next….

step three: 0.5 oz white rum, 1.0 oz blue curacao, 0.5 lime juice…blend with ice and top off the hurricane glass.

Garnish: maraschino cherry!!!

Red and White Cosmo recipe:

1.5 oz vodka, 1.5 oz white cranberry juice, 0.5 oz Cointreau, and a squeeze of lemon in a cocktail shaker. Shake with ice. Then Strain into a chilled martini glass. Slowly pour Chambord ( I used an ounce of it...up to you) down the edge into the bottom of a glass. Garnish with cherry.

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Episode 55: Daiquiri, Moijto, and Caipirinha Cocktails


Daiquiri recipe:

2 oz White Rum, 1 oz lime juice, 0.75 oz simple syrup.

You can either Shake or Blend this drink. Rim: Salt for Lime Daq. or sugar for a flavoured Daq (including starwberry or Raspberry or other juices/fruit) Place into a chilled coupe glass for both.

Moijto recipe:

5-7 mint leaves, 2 oz white rum, 1 oz lime juice, 0.5 oz simple syrup, club soda.

Build: place mint leaves, lime juice, simple syrup into Collins glass. Muddle mint leaves gently, then add rum, ice and top with club soda.

Shaken: place mint leaves, lime juice, simple syrup into shaker. Muddle mint leaves gently. Add ice and shake a few times just to mix the ingredients. Don't want to destroy the mint leaves from over shaking. Strain into a Collins glass with fresh ice (you may have to double strain to avoid pieces of mint into the drink). Top with club soda.

Both methods: Garnish: Mint branch with a few mint leaves. Smack the mint with your hands which releases the aroma of them. Place into drink and enjoy!!

Caipirinha recipe:

2 oz Cachaca (or Vodka or Sake), 1 lime quartered, 2 bar spoons of fine sugar (or more if you like it sweet).

Method: The lime quartered (score the skin) place into double old fashioned glass. Add lime juice and sugar to the glass. Muddle the limes but be careful not to press the skin too much or it will get bitter. Add ice and enjoy!!

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Episode 56: Cosmopolitan Cocktail and "Sex in the City" 


Episode 56: Cosmopolitan Cocktail

Dale Degroff's  recipe:

2 oz Citron Vodka, 1 oz Curaçao, 0.25 oz Simple Syrup, 0.5 oz Lime Juice, 1 oz Cranberry Juice.

Shaken and double strained into a chilled Martini or coupe (prefer the coupe).

Pre-chill your glass if you can. If you can't chill prior, take the glass and add ice and water to it while making the drink, pour it out then pour the drink into the now chilled glassware.

Garnish: cherry or Orange Peel (for flaming orange peel video click: here!!

Options: add 0.5 oz of Luxardo maraschino liqueur to the shake prior to shaking.

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Episode 57: Rum Runner Cocktail


The recipe:

1 oz light rum, 1 oz dark rum or aged rum, 1 oz blackberry liqueur (Chambord), 1 oz banana liqueur, 1 oz pineapple juice, 1 oz orange juice, and splash of grenadine.

You can Blend or build this...

Blend: Blended: 2 cups of ice and ingredients into blender, blend until smooth, pour into a hurricane glass…can float 151 dark rum on top if you like

Build: Pour all the ingredients into a hurricane glass, add ice, float 151 dark rum if you like…

Garnish: Orange slice and enjoy!!!

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Episode 58: Rum Barrel Cocktail


The Don's recipe:

2 oz Bacardi light rum, 2 oz over proofed rum, 1 oz OJ, 1 oz pineapple juice, 1 grapefruit juice, ¾ oz lime juice, ½ oz honey syrup, ¼ oz grenadine, ¼ oz pimento dram, ¼ oz falernum, 1/6 oz absinthe, 1 dash of bitters.

Blended with 1/2 cup of crushed ice and pour into either tiki abrrel mug or a hurricane glass. Garnish: orange peel

The Steve Crane's recipe: 

2 ounces dark Jamaican rum, 2 ounces white Puerto Rican rum, 6 drops Pernod, 3 drops almond extract, ¾ oz lime juice, ¾ oz orange juice, ¾ oz grapefruit juice, ¾ oz pineapple juice, ½ oz passion fruit syrup, ½ ounce honey mix, Dash Angostura bitters.

Blended with 1/2 cup of crushed ice and pour into either tiki abrrel mug or a hurricane glass. Garnish: orange peel

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Episode 59: Mint Julep Cocktail and the Kentucky Derby


The recipe:

8-10 mint leaves, 1/2 oz simple syrup, 2 oz bourbon, crushed ice.

Method: In a silver cup (special) or double old-fashioned glass, add simple syrup and mint, MUDDLE, ad bourbon, and crush ice to about halfway up the cup. Swizzle with bar spoon til cup has frost, add straw, add more crushed ice to over flow (like snow cone), add mint as garnish.

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Episode 60: Apple Cider Cocktail 

The Apple Cider Old-Fashioned recipe:

2 oz. whiskey OR rum, apple cider, 2 dashes Angostura bitters

Method: BUILD, pour into Collins glass whiskey, 2/3 of the cup with apple cider, 2 dashes of bitters, garnish will be a apple slice and cinnamon stick

The Apple Cider Mule recipe:

2 oz. vodka, Apple cider, and ginger beer

Method: BUILD AS WELL...Pour into a copper mug or double old-fashioned glass the vodka, then fill the cup up to 2/3 with apple cider, and then top with ginger beer, garnish with an apple slice and cinnamon stick.

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Episode 61: La Paloma and Mezcal Sour Cocktails 

La Paloma recipe: 2 oz Tequila, 0.5 oz Lime Juice, 4-6 oz Grapefruit Soda, pinch Kosher Salt, (add simple syrup if u desire!!)

Method: BUILD, in a Collins glass over ice. Optionally, garnish with a lime wheel or grapefruit slice. I CAN ALSO USE MEZCAL INSTEAD OF TEQUILA IN IT!! Casamigos Tequila also will work great!!!

The Mezcal Sour recipe: 2 oz mezcal, 1 oz lemon juice, 1 oz of sugar syrup, 1 egg white, 2 dashes orange bitters

Method: SHAKE, shake with ice and then strain into a double old-fashioned glass, garnish with bitters and a orange peel!!!

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Episode 62: Pearl Diver Cocktail

Don the Beachcomber's Pearl Diver Punch (1937) recipe:

3/4 ounce demerara rum (El Dorado 8-year), 1 1/2 ounces gold Puerto Rican rum, 1/2 ounce gold Jamaican rum (Plantation), 1 teaspoon falernum, 3/4 ounce lime juice, 1 ounce orange juice, 3/4 ounce Gardenia Mix (put into 1st in shaker)

Method:

Combine all ingredients in a blender, starting with the Gardenia Mix and finishing with the 6 oz cruched ice. Blend at a high speed for 15 seconds. Strain through a medium-mesh wire sieve into a Pearl Diver glass or Collins glass, pressing gently on the solids to express all the liquid. Add crushed ice ice to fill the glass. Garnish with a geranium leaf.

Don the Beachcomber Pearl Diver (1948) recipe: 1.5 ounces Gold Puerto Rican rum, 1/2 ounce Demerara rum, 1/2 ounce lime juice, 1/2 ounce orange juice, 1/2 ounce  Don's Gardenia mix, 1 dash  ANGOSTURA BITTERS.

Method: Combine all ingredients in a blender, starting with the Gardenia Mix and finishing with the 6 oz cruched ice. Blend at a high speed for 15 seconds. Strain through a medium-mesh wire sieve into a Pearl Diver glass or a Collins glass, pressing gently on the solids to express all the liquid. Add crushed ice ice to fill the glass. Garnish with a geranium leaf.

Don the Beachcomber Gardenia Mix (1948) recipe:

1 cup unsalted butter, cubed (make sure it's very soft/room temperature)
1 cup honey
1 ounce cinnamon syrup
1/2 ounce ounce allspice liqueur (pimento dram liqueur)
1/2 ounce vanilla syrup

Combine all ingredients in a saucepan over medium heat and whisk until melted and smooth. (can be made also with a bowl and whisk or blending it in a blender)

Because this is an iced drink, prepare the mix a short time before using it. The mix must stay at room temperature; refrigerated it will become too sticky to blend.

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Episode 64: Mele Kalikimaka Mai Tai Cocktail

The recipe:

2 oz. Gold Rum, 2 oz Spiced Rum, 1 oz orange curacao, 1 oz Orgeat, 2 oz lime juice, 1 1/2 oz pineapple juice, 1 oz cranberry juice, 1/2 oz simple syrup, 6-8 drops Tiki Bitters or Bitters, 1 oz Dark Rum(float)

Method:

THIS WILL MAKE 2 DRINKS: Fill two large rocks glasses all the way with crushed or pebble ice. Add the gold and spiced rums between them. Add the remaining cocktail ingredients (except the dark rum) to a cocktail shaker with ice, shake until well chilled then divide between the glasses. Float a little dark rum on the top of the drinks

Garnish:  Garnish with the pineapple, sugared cranberry skewers, sugar can swizzle stick and a large sprig of mint. Serve immediately.

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Episode 65: Last Rites and the Mai Kai Restaurant

The Mariano Licudine recipe:

3 oz Martinique rum, ¾ oz lime juice, ½ oz passion fruit syrup, ¼ oz falernum,6 oz crushed ice

Method:

Blend: pour into a tall Collins glass add more crushed ice

Garnish:  3 cherries on a skew

Note: The drink is very booze forward so don't be afraid to reduce the amount of rum you use in this drink. Also, you will find depending on your rum (even Martinique rum) that you will get different flavor profiles from this drink.

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Episode 66: Myrtle Bank Cocktail

Trader Vic's  recipe:

1.5 oz Lemon Hart 151 rum, 1/3 oz maraschino liqueur, ½ oz lime juice, teaspoon white sugar (simple syrup), teaspoon grenadine

Method:

Method: dissolve the sugar and lime juice into shaker, add rum and grenadine then shake well. Strain into a rocks glass with crushed ice, float maraschino liqueur.

Note: The drink is very booze forward so don't be afraid to reduce the amount of rum you use in this drink.

Don the Beachcomber's  recipe:

1.5 oz dark Jamaican rum, ¾ oz gold Jamaican rum, ¾ oz lime juice, ¾ oz grapefruit juice, ¾ honey syrup (1:1), ¾ oz soda water, 2 dashes bitters

Method:

Shake with ice and strain into a tall Collins glass with crushed ice.

3 cherries on a skew and 3 pineapple leaves.

Note: The drink is very booze forward so don't be afraid to reduce the amount of rum you use in this drink.

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Episode 67: Hawaiian Eye Cocktail

Harry Yee's recipe:

1/4 OZ - WHITE RUM, 3/4 OZ DARK RUM (JAMAICAN) Appleton, 3/4 OZ DARK RUM (BERMUDA), 3 OZ - GRAPEFRUIT JUICE, 1.5 OZ - GUAVA JUICE, SPLASH - SIMPLE SYRUP, 2 DASHES - ANGOSTURA BITTERS

Method:

Shaken, and STRAIN INTO A HURRICANE GLASS

Garnish:  FRESH PINEAPPLE AND AN UMBRELLA

Note: The drink is very booze forward so don't be afraid to reduce the amount of rum you use in this drink. Also, you can change the grapefruit juice for orange juice if you are not a fan of grapefruit!!!

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Episode 68: Banana Daquiri

Harry Yee's recipe:

1 WHOLE BANANA, 1.5 OZ - BACARDI 8 YEAR OLD RUM, 1⁄2 OZ - BANANA LIQUEUR, 1⁄2 OZ - GALLIANO VANILLA, 1 OZ - FRESH PRESSED LIME JUICE, 1 CUP - ICE

Method:

BLEND UNTIL NICE AND CREAMY, POUR INTO A HURRICANE GLASS, TOP WITH 2 TSP. OF MARASCHINO CHERRY JUICE (CAN USE CHERRY LIQUEUR IF YOU LIKE MORE BOOZE!!)

Garnish:  MORE BANANA!!!!

 

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Episode 69: The Saturn Cockatil

J. Popo Galsini's recipe:

1.5oz Gin, 0.5oz Lemon Juice, 0.5oz Passionfruit Syrup, 0.25oz Orgeat (almond syrup), 0.25oz Velvet Falernum

Method:

Shake that with crushed ice in your shaker and unstrained into a double rocks glass and top with more crushed ice.

For Craig's Creation recipes: https://tikicentralcanada.ca/craigs-creation/

 

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Episode 70: Sidecar Cocktail and Prohibition Show

Harry McElhone's recipe:

2 oz cognac. (French brandy …distilled wine), 1 oz Cointreau (orange liqueur. France), 0.5 oz lemon juice

Method:

Shake and strain into a sugar-rimmed coupe glass. Garnish with orange twist.

For Craig's Creations from the show go to : https://tikicentralcanada.ca/craigs-creation/

 

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Episode 71: Hawaiian Cocktails (Lynn Calvo's recipes

The Lono Tiki Cocktail:

1 oz coconut rum, 1 oz light rum, 0.25 oz Frangelico or other hazelnut liqueur, 3 oz mango nectar, 2 oz Coco Lopez or other cream of coconut, 0.25 of  fresh banana, 0.25 oz dark rum, Whipped cream, 1 oz shredded coconut

Method:

Mehod: In a blender combine the coconut rum, light rum, Frangelico, mango nectar, Coco Lopez, banana, and 1½ cups of ice. Blend on high until smooth. Fill a tall glass with crushed ice and pour in the cocktail. Float the dark rum on top and finish with whipped cream and shredded coconut.

Note: I did tone down the recipe a bit so here is the link to the original recipe: https://www.purewow.com/recipes/the-lono-tiki-drink

Brazilian Breezer Tiki Cocktail:

Recipe: 1.5 oz silver tequila, 0.5 oz coconut rum, 2 ounces pineapple juice, 5 cucumber slices, 0.5 oz pineapple syrup.

Method:

Method: Add the pineapple juice and 4 cucumber slices to your shaker. Muddle the cucumber to release its flavor. Fill the shaker with crushed ice and add the alcohol. Shake for about 10 seconds and pour unstrained into a rocks glass. Garnish with the pineapple, lime, and a cucumber slice.

Note: I used an pineapple syrup instead of a fermented spirit so here is the link to the original recipe: https://www.purewow.com/recipes/brazilian-breezer-tiki-cocktail

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Episode 74: The Bitter Show and Craig's Creations cocktails

East India Cocktail:

2 oz brandy, 0.5 oz orange curacao (triple/grand/Cointreau), 0.5 oz pineapple syrup (recipe for it), 0.25 maraschino liqueur, 2 dash of Angostura bitters

Method:

Stir, put all ingredients in glass container with ice, stir til chilled, then strain into a coupe, garnish with a lemon twist

 

Triggerfish Cocktail:

 2 ounces gin or white rum, ¾ ounce fresh lemon juice, ¾ ounce pineapple juice, ½ ounce orgeat syrup (almond), 2 dashes Peychaud’s bitters

Method:

Shake, put all ingredients into shaker with crushed ice and shake then pour unstrained into a double old fashioned glass and garnish with a orchid and cherry

For Craig's Creation Fred Collins Fiz Cocktail page: https://tikicentralcanada.ca/craigs-creation/

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Episode 75: Mocktails (Build a tiki bar episode)

BCC Mocktail:

Recipe:

1 banana, 2 oz Cream half/half, 1.5 oz coconut juice, 1 oz cinnamon simple syrup

Method:

Blend,  with some crushed ice and pour into hurricane glass. Whip cream and orange

NOTE:  to make into a delicious cocktail: add 1 oz of Baileys' cream and 0.5 oz of Amaretto liqueur.

Nojitio Cocktail:

Recipe:

10 mint leaves, 1 oz lime juice, 2 tbsp brown sugar, club soda or 7up

Method:

Build and muddle, Muddle in Collins glass everything but the 7up/club soda; then add ice and top off with either club soda or 7up

NOTE: to make into a cocktail, simply add 1.5 oz of white rum or any rum you prefer!!!

For Craig's Creation page: https://tikicentralcanada.ca/craigs-creation/

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Episode 77: Black Tot Day/International Rum day and Sea Shanties

Grog Mocktail:

Recipe:

2 oz Pusser's Navy rum, 2 oz chilled water, 1/2 oz honey, dash of Angostura bitters, 1/2 fresh squeezed lime

Method:

Build, Combine all ingredients and pour over ice for a limey, refreshing rum cocktail.

NOTE:  Can use any rum you have that you like but would be nice to have a rum with a little bit of a kick to it....

Bahama Mama Cocktail:

Recipe:

2 oz Pusser's Rum, 1 oz coconut rum, 4 oz orange juice, 2 oz pineapple juice, splash of grenadine, fresh-squeezed lime

Method:

Build, Hurricane glass and garnish with cherries, an orange slice, or fresh pineapple.

NOTE: Again, any rum will do!!!

For Craig's Creation page: https://tikicentralcanada.ca/craigs-creation/

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Episode 78: Trader Sam's cocktail

Castaway Crush Cocktail:

Recipe:

2 oz Leblon Cachaca (any Cachaca), 2 oz pineapple juice, 1 oz cream of coconut, 1/2 oz cinnamon syrup, 1/2 fresh squeezed lime

Method:

Shake, and strain into a hurricane glass with fresh ice. Garnish with an orchid

NOTE:  Can use any rum/or vodka instead of the Cachaca if you like or have your favorite.

Rosita's Margarita Cocktail:

Recipe:

1.5 oz Casamingos Tequila (silver I used but can be also responado), 0.5 oz orange curacao, 1 of lime juice, 0.5 oz falernum, 0.5 oz agava nectar

Method:

Shake, strain into a double old-fashioned glass with fresh ice and garnish it with a lemon and cherry on a skew.

NOTE: Again, any rum will do!!!

For Craig's Creation page: https://tikicentralcanada.ca/craigs-creation/

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Episode 79: Bumbo cocktail (Talk Like a Pirate day show)

Old school recipe:

Recipe:

2 oz Bumbo rum or any dark rum, 1 oz of water, 2 sugar cubes or 1 oz simple syrup, sprinkle (1/4 teaspoon) of nutmeg and cinnamon

Method:

Shake, then strained with no ice into a double old fashioned glass, sprinkle the nutmeg and cinnamon on top.

NOTE:  Use your favorite rum if you don't have the Bumbu (which is delicious I might add) You will see a difference though as this rum has tons of notes like banana, vanilla, etc.

New School Recipe:

Recipe:

1.5 oz of Bumbo rum (again any dark rum will do), 1 oz lime juice, splash of grenadine, 1/4 tsp of nutmeg

Method:

Shake, and strain into a coupe glass (yes, I know danty and can't see pirates holding this but a drink is a drink, right!!)

NOTE: Again, any rum will do!!!

For Craig's Creation page: https://tikicentralcanada.ca/craigs-creation/

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