Last Night in Paradise

1⁄2 oz Demerara Rum, El Dorado 8
1⁄4 oz Rhum Agricole, Rhum JM Blanc (50%)
3⁄4 oz Amaro, Heirloom Pineapple Amaro
3⁄4 oz Hibiscus Liqueur
3⁄4 oz Lime juice
1 ds Bitters, Bittermens 'Elemakule Tiki
Instructions

Shake and double strain into to a Nick & Nora.

Notes

Unlike Last Day in Paradise I would not swap out the Agricole for funkier overproof Jamaican as it kind of overpowers the hibiscus. This one is a bit more subtle and floral than its Day version.

History

I had a notion to make a Last Word template drink around rum and the Heirloom Pineapple Amaro. I tried two variations and liked them both.

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Evan Miller, Cincinnati, OH
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Denis 30th

2 oz Vodka
1⁄2 oz Lime juice
4 oz Ginger beer
1 spg Rosemary
2 ds Black pepper
1⁄4 oz Maple syrup (can be up to 1/2 based on your taste)
Instructions

1. Fill a cocktail shaker with ice, and add vodka, lime juice, and maple syrup.
2. Gently muddle a rosemary sprig in the shaker to release its aroma.
3. Shake well until the mixture is chilled.
4. Strain into a glass of your choice filled with ice.
5. Top with ginger beer and stir gently.
6. Garnish with a torched rosemary sprig and enjoy!

Notes

Special Tip: For an extra touch, just say "Azizamio" and gently blow over your cocktail before taking a sip! Don't ask me why, just do it and you will see the magic!

History

This is a cocktail personalized for 30th birthday of my dearest, Denis, who his favorite cocktail is Moscow Mule. So I was inspired to create a version which is uniquely his-tailored to his taste, with my own special touch. It is thought of and made with love, and that is the secret ingredient!

Yields Drink
Authenticity
Altered recipe
Creator
Zahra Jigorio
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From other users
  • Very easy delicious cocktail recipe, everyone will like it for sure! — ★★★★★
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Aviatsiya

1⁄2 oz Maraschino Liqueur, Luxardo
2 oz Vodka, Smirnoff (Lemon Elderflower Vodka)
3⁄4 oz Lemon juice
1⁄4 oz Crème de Violette, Rothman & Winter
1 t Elderflower liqueur, St. Germain
1 t Simple syrup
2 ds Lavender bitters, Scrappy's Lavender
Instructions

Shake with ice and double strain into a chilled coupe. Garnish with lemon peel.

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Authenticity
Unknown
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La Chancleta

1 3⁄4 oz Cachaça, Novo Fogo
3⁄4 oz Lime juice
3⁄4 oz Ginger-Honey Syrup
Instructions

Shake over ice and strain into a chilled double old fashioned glass filled with ice. Garnish with a lime wheel.

Notes

I use a combination of ginger syrup and honey syrup if necessary.

History

Created by mambises (guerrilla fighters) during the Cuban Wars of Independence as a morning toddy.

Yields Drink
Authenticity
Altered recipe
Source reference

https://punchdrink.com/recipes/la-chancleta/

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Death in the Dusk

1 oz Absinthe
1⁄2 oz Fernet Branca
4 1⁄2 oz Champagne (Very cold)
Instructions

Shake the Absinthe with Fernet Branka.
Build in champagne flute.

Notes

A variation of Death in the Afternoon. The reddish color of Fernet Branka, thus the dusk.

Yields Drink
Authenticity
Your original creation
Curator rating
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Average rating
2 stars
(1 rating)
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Watermelon Basil High

5 cube Watermelon
6 lf Basil
2 oz Vodka, Smirnoff (Lemon Elderflower Zero Sugar Infusions)
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup (Rosemary thyme infused)
Instructions

Rim a rocks glass with salt and pepper, and fill with ice
Muddle watermelon and basil (don't over-muddle)
Add vodka, syrup, and lemon juice
Shake with ice for 10-15 seconds
Double strain into rimmed ice-filled rocks glass
Garnish with watermelon chunk with two basil leaves stuck in it

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Greg Anthony
Curator rating
Not yet rated
Average rating
Not yet rated
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Second Rummer Up

1 1⁄2 oz Jamaican rum
1 1⁄2 oz Pineapple juice
1⁄2 oz Lime juice
1⁄2 oz Cinnamon syrup
1⁄2 oz Passion fruit syrup
Instructions

Whip shake, pour into a Pearl Diver glass (Tiki mug), and top with crushed ice. Garnish with mint sprigs and a smoking cinnamon stick.

Notes

Use a blend of Jamaican rums, e.g. 1 oz Appleton Select + 1/2 oz Smith & Cross

Yields Drink
Authenticity
Authentic recipe
Creator
Brian Maxwell
Source reference

https://cocktailvirgin.blogspot.com/2019/08/second-rummer-up.html?m=1

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Average rating
4 stars
(2 ratings)
From other users
  • A tad too sweet for my taste.
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  • Mutineer — Blended rum, Allspice Dram, Pomegranate juice, Lime juice, Vanilla syrup
  • Shelter from the Storm — Jamaican rum, Campari, Pomegranate juice, Lemon juice, Passion fruit syrup
  • Mytoi Gardens — Demerara Rum, Allspice Dram, Bitters, Pineapple juice, Lime juice, Vanilla syrup

Dive Bomber

2 oz Overproof rum, Wray & Nephew Overproof
1 oz Brandy
1 oz Grapefruit juice
1 oz Pineapple juice
3⁄4 oz Cynar
1 oz Cinnamon syrup
1⁄4 t Absinthe
2 ds Bitters, Bittermens Xocolatl Mole
Instructions

Flash blend with 8 oz crushed ice and pour into Tiki mug. Add ice as needed. Garnish as you see fit.

History

Recipe included with the Beachcomber Bombadier mug.

Yields Drink
Authenticity
Authentic recipe
Creator
Kelly Merrell
Source reference

Tikiland Trading

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Not Into Yoga

1 oz Bourbon, Old Grand Dad 114 (Coconut Oil Washed)
1⁄2 oz Brandy (Bahnez Destillada de Pina, pineapple distillate)
1⁄2 oz Sweet white wine (Semi Sweet Jurancon)
1⁄8 oz Moscatel Sherry (Not oxidative, aromatic and fruit forward)
4 ds Bitters, Angostura
5 dr Coconut (Coconut aminos)
Instructions

Build all ingredients over a big rock in a single old fashioned glass, stir until chilled. Garnish with a fresh orange slice and freshly grated nutmeg.

Notes

Jurancon used in recipe is only semi sweet, and adds lots of acidity that brings out the juicy pineapple notes in the Bahnez eau de vi.

Moscatel used is fruity and aromatic, nonoxidative but quite sweet.

History

Created for our winter menu after a bad breakup with a yoga practitioner left me craving the bittersweet and savory side of life and shunning the new age.

Yields Drink
Year
2024
Authenticity
Your original creation
Creator
Elias Gale, Bantam Tavern, Portland Oregon
Curator rating
Not yet rated
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Heart of Glass

1 oz Mezcal (Mezcal Union)
1⁄2 oz Haitian Rum, Barbancourt white (110 Haitian proof)
1⁄2 oz Bianco Vermouth (Atxa)
1⁄2 oz Manzanilla sherry, La Cigarrera
3⁄4 oz Strawberry syrup (No heat/oleo style)
3⁄4 oz Lime juice
1 oz Coconut cream
Instructions

Scale recipe up to large batch size, Combine all ingredients but coconut cream together into a cambro. Heat up coconut cream to 150~ degrees Fahrenheit in a pot, remove from heat.

Slowly add cocktail to heated coconut cream and all to sit 2 hours until fully curdled and separated. Strain through an oil filter or preferred milk punch straining technique.

To serve, pour 3 oz over rocks in a small old fashioned glass with a tajin salt half rim. No garnish.

Notes

Creates for a Valentine’s Day specials activation with Mescal Union 2 years ago. Never removed from menu since because of immense popularity

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Elias Gale, Bantam Tavern, Portland Oregon.
Curator rating
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