This tiki cocktail combines Bombay Sapphire Gin, Cherry Herring, and our special blend of fresh lemon and lime juices.

SINGAPORE SLING

Bacardi Superior White Rum, Myers's Dark Jamaican Rum, Mount Gay Eclipse Rum, Malibu Coconut Rum and fresh fruit juices, with a dash of bitters.

BAHAMA MAMA

Our frozen version of this classic features Captain Morgan Original Spiced Rum, Coco Real, pineapple juice, with a float of Myers's Dark Jamaican Rum on top and a pineapple coconut rim.

PIÑA COLADA

Empress 1908 Gin, Premium Tonic, fresh grapefruit juice, edible orchid.

PURPLE GODDESS

This truly tropical masterpiece blends Bacardi Superior White Rum, pineapple juice, Blue Curaçao and Coco Real.

DUKE'S BLUE HAWAIIAN

Our Tiki cocktail from the 1940s features Myers's Dark Jamaican rum, Mount Gay Eclipse gold rum, Grand Marnier, Orgeat syrup and fresh fruit juices.

GENE'S MAI-TAI

Features Captain Morgan Original Spiced Rum, Coco Real, pineapple juice and orange juice.

PAIN KILLER

A perfect blend of Bacardi Coconut Rum, Cointreau, Falernum syrup, fresh lime juice and smooth, cask-aged Bacardi 8 Year Rum, served in our unique Tiki glass.

JINJA EXPRESS

Place a highball or hurricane glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Chill glass

Freshly squeeze lime and lemon. Measure 0.5 oz fresh lime juice and 0.25 oz fresh lemon juice. Have pineapple juice and simple syrup measured and ready.

Juice citrus

In a cocktail shaker, add ice cubes, 2 oz Bombay Sapphire gin, 0.5 oz Cherry Heering, 0.5 oz Cointreau (or triple sec), 0.25 oz Bénédictine (if using), 1.5 oz pineapple juice, 0.5 oz fresh lime juice, 0.25 oz fresh lemon juice, 0.25 oz simple syrup, and 2 dashes Angostura bitters.

Dry shake briefly (without ice) for 5–7 seconds if you prefer a slightly frothier texture, then add the ice cubes (if not already added) and shake vigorously for 10–15 seconds until the shaker is well chilled.

Discard ice or water from the chilled glass. Fill the glass about three-quarters with crushed ice.

Strain the cocktail from the shaker over the crushed ice. For a longer presentation, top with a little extra crushed ice to mound slightly above the rim.

Add 1 maraschino cherry on a pick and a pineapple wedge on the rim. Optionally add a lemon twist. Optionally add 1 additional dash of Angostura bitters on top for aroma.

Serve with a straw. Encourage the drinker to stir slightly to integrate the cherry liqueur that may sink.

Bombay Sapphire gin

Cherry Heering (cherry liqueur)

Bénédictine or other herbal liqueur (optional)

Cointreau (orange liqueur) or triple sec

Fresh lime juice

Fresh lemon juice

Pineapple juice

Simple syrup (1:1 sugar to water)

Angostura bitters

Crushed ice

Ice cubes (for shaking)

Maraschino cherry

Fresh pineapple wedge

Lemon twist (optional)

Fill a cocktail shaker with 4 ice cubes. Add Bacardi Superior, Myers's Dark rum, Mount Gay Eclipse, Malibu coconut rum, pineapple juice, orange juice, cranberry juice, fresh lime juice and simple syrup (if using).

Combine ingredients

Secure the shaker lid and shake vigorously for about 10–15 seconds until well chilled and slightly frothy.

Shake

Fill a large hurricane glass (or highball) with crushed or cubed ice (about 1 cup).

Prepare glass

Strain the shaken mixture over the ice in the prepared glass. Add 2 dashes of Angostura bitters on top.

Strain and add bitters

If you prefer a pronounced dark-rum note, gently float an extra 0.25 oz of Myers's Dark rum over the top by pouring it slowly over the back of a spoon.

Optional float

Skewer the maraschino cherry and pineapple wedge (or place them separately) and perch them on the rim of the glass. Add an orange wheel alongside and an optional cocktail umbrella for a tropical look.

Serve immediately with a straw. Provide a small stirrer so the drink can be lightly mixed before sipping to incorporate the bitters.

Bacardi Superior (white rum)

Myers's Dark Jamaican rum

Mount Gay Eclipse (gold rum)

Malibu coconut rum

Fresh pineapple juice

Fresh orange juice

Cranberry juice

Lime juice (freshly squeezed)

Simple syrup (optional, for added sweetness)

Crushed or cubed ice

Ice (for shaking)

Pineapple wedge

Orange wheel

Cocktail umbrella (optional)

Preheat a small dry skillet over medium heat. Add shredded coconut in an even layer and toast, stirring frequently, until golden brown and fragrant, 2–4 minutes. Remove from heat and let cool.

Toast coconut

Mix toasted coconut and granulated sugar on a small plate. Pour 1 tsp pineapple juice onto a second small plate. Moisten the outer rim of a chilled hurricane or Collins glass by dipping the rim into the pineapple juice. Immediately dip the moistened rim into the coconut-sugar mixture, pressing gently so the mixture adheres evenly. Set the glass aside to let the rim set for a minute.

Prepare rim

Add 2 oz Captain Morgan Original Spiced Rum, 1.5 oz Coco Real (coconut cream), 3 oz pineapple juice, and 1.5 cups crushed ice to a blender. Blend on high until smooth and slushy, about 20–30 seconds. Scrape down the sides and blend briefly again if needed; consistency should be thick but pourable.

Assemble frozen piña colada

Pour the blended piña colada into the prepared rimmed glass, filling to about 1/4 inch from the top.

Pour

Carefully pour 0.25 oz Myers's Dark Jamaican Rum over the back of a spoon held just above the drink surface to create a floated layer on top.

Float Myers's rum

Skewer a pineapple wedge and maraschino cherry (if using) and place on the rim or drop the cherry into the drink. Serve immediately with a straw and optional cocktail pick.

Garnish and serve

Captain Morgan Original Spiced Rum

Myers's Dark Jamaican Rum (for float)

Coco Real (coconut cream or coconut mix)

Crushed ice (or ice cubes for blender)

Fresh pineapple wedge (for garnish)

Maraschino cherry (optional)

Toasted shredded coconut (for rim)

Fine granulated sugar (for rim)

Pineapple juice (for rimming)

Place the highball or Collins glass in the freezer for 5–10 minutes or fill with ice water while you prepare ingredients to ensure the drink stays cold.

Cut a fresh grapefruit in half and use a citrus juicer to extract at least 0.75 oz (about 3/4 oz) of fresh grapefruit juice. Strain if pulp is undesired.

Juice grapefruit

Into a mixing glass or directly into the chilled serving glass, pour 2 oz Empress 1908 Gin and 0.75 oz fresh grapefruit juice. Add 0.25 oz simple syrup if you prefer a slightly sweeter balance.

Combine spirits and juice

Fill the serving glass with a large ice cube or several large cubes to just below the rim. Slowly pour 4 oz premium tonic water down the side of the glass (or over a bar spoon) to preserve effervescence and create a gentle layering effect with the gin.

Add ice and tonic

Use a bar spoon to gently lift and stir the drink 3–4 revolutions to integrate the gin, grapefruit juice, and tonic without flattening the bubbles or disturbing color separation too much.

Gently stir

Carefully place a single edible orchid on the surface of the drink or float it at the rim. If using a grapefruit twist, express the oils over the drink by holding the twist skin-side down and giving it a quick twist above the glass, then drop it in or rest it on the rim.

Serve immediately with a straw or without, allowing guests to admire the purple hue from the Empress gin and the delicate orchid garnish.

Empress 1908 Gin is naturally indigo/purple due to butterfly pea blossom; adding grapefruit juice (acidic) may shift the hue toward pink/purple — this is expected and creates the 'Purple Goddess' appearance. Taste and adjust sweetness with simple syrup if needed. Use premium tonic for best clarity and mouthfeel.

Empress 1908 Gin

Premium tonic water

Fresh grapefruit juice

Simple syrup (optional, 1:1)

Ice (large cubes or sphere)

Edible orchid

Grapefruit twist (optional)

Highball or Collins glass

Jigger

Bar spoon

Citrus juicer (handheld)

Fill a cocktail shaker halfway with ice (about 1 cup). Pour in 2 oz Bacardi Superior, 3 oz pineapple juice, 1 oz Blue Curaçao, 1 oz Coco Real (cream of coconut), and 0.5 oz fresh lime juice. Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and the mixture is well chilled and slightly frothy.

Combine and shake

Fill a chilled highball or hurricane glass with fresh ice. Strain the shaken cocktail into the glass, allowing the bright blue color to settle. If you prefer a slightly blended, slushier texture, pour the shaken mixture into a blender with 1 cup of ice and pulse briefly until lightly crushed, then pour into the glass.

Serve

Skewer a maraschino cherry and a pineapple wedge on a cocktail pick and place on the rim of the glass. Add a cocktail umbrella if desired. Optionally rub the pineapple wedge on the rim before garnishing for extra aroma.

Blue Curaçao

Coco Real (cream of coconut) or coconut cream

Optional: cocktail umbrella

Chill a double old-fashioned glass or a tiki mug by filling it with ice and water while you build the drink; set aside.

Discard the ice/water from the chilled glass and add about 1 cup of crushed ice into a cocktail shaker (or mixing tin).

Add to the shaker: 1 oz Myers's Dark Jamaican rum, 1 oz Mount Gay Eclipse (gold rum), 0.5 oz Grand Marnier, 0.5 oz orgeat syrup, 0.75 oz fresh lime juice, 0.5 oz fresh orange juice, and 0.25 oz simple syrup if you prefer it slightly sweeter.

Fill the shaker with more crushed ice to just below the rim, cap it, and shake vigorously for 10–15 seconds until the shaker is frosty and well chilled. The shaking both chills and dilutes the drink properly while aerating the orgeat.

Dump the ice from the chilled glass (if any remained). Strain the contents of the shaker—using a Hawthorne strainer or fine mesh—into the glass filled with fresh crushed ice, leaving a bit of a mound above the rim.

Float 0.25 cup of broken ice on top to create the traditional tiki presentation and slightly slow dilution.

Optional: For a deeper aromatic top, lightly grate a few drops of fresh lime zest over the top or express a lime peel over the drink before discarding.

Garnish with a fresh mint sprig: clap the mint between your palms once to release aromatics and stick into the crushed ice so the sprig stands upright.

Add a lime wheel or a halved lime shell on the rim and a pineapple wedge or cocktail cherry if desired for color and tiki flair.

Serve with a short straw and a small stirrer. Encourage the drinker to sip through the straw to enjoy the layered flavors and aromas.

Mount Gay Eclipse (or other gold rum)

Grand Marnier (or orange curaçao)

Orgeat syrup

Simple syrup (optional, adjust to taste)

Broken ice (for float and garnish)

Fresh mint sprig

Lime wheel or half lime shell

Pineapple wedge or cherry (optional)

Choose a highball or double old-fashioned glass. Fill the glass about two-thirds full with ice (cubed or crushed) and set aside to chill while you mix.

In a cocktail shaker or large mixing glass, add 2 oz Captain Morgan Original Spiced Rum, 1 oz coconut cream (Coco Real), 4 oz pineapple juice, and 1 oz orange juice. Add a generous handful of ice to the shaker (about 1 cup).

Secure the shaker lid and shake vigorously for 10–12 seconds, until the outside of the shaker feels cold and the mixture is well chilled and slightly frothy from the coconut cream.

Strain the cocktail into the prepared glass over the chilled ice. If you used crushed ice in the glass, you can pour directly; for a smoother presentation, double-strain to remove any large ice shards.

Strain and serve

Lightly grate about 1/8–1/4 tsp of fresh nutmeg over the top of the drink for aroma and a warm spice note (total nutmeg used listed as 1 tsp to allow slight over-grating). Garnish with a pineapple wedge and a maraschino cherry on a pick or perched on the glass rim.

Finish and garnish

Serve immediately with a straw. Stir once or twice before drinking to re-incorporate coconut cream that may settle.

Coconut cream (Coco Real or similar)

Orange juice

Freshly grated nutmeg

Garnish - pineapple wedge

Garnish - maraschino cherry

Ice - cubed or crushed

Chill a Tiki glass in the freezer for 5–10 minutes or fill it with ice water while you build the drink. When ready, discard the ice water and set the glass aside.

In a cocktail shaker, combine Bacardi Coconut Rum (1.5 oz), Cointreau (0.5 oz), Falernum syrup (0.5 oz), fresh lime juice (0.75 oz), and demerara or rich simple syrup if using (0.25 oz).

Add a generous scoop of crushed ice (about 1 cup) to the shaker. Seal and shake vigorously for 10–15 seconds until the shaker is well-chilled and slightly frosted on the outside.

Fill the chilled Tiki glass about three-quarters full with fresh crushed ice. Strain the shaken mixture over the crushed ice into the glass, pouring evenly.

Gently float the Bacardi 8 Year (0.75 oz) on top: pour it slowly over the back of a bar spoon held just above the drink surface so the aged rum forms a thin layer on top (a float). Alternatively, pour directly if you prefer it mixed in.

Top the glass with a single large ice cube or small ice block if desired to provide visual contrast and slow dilution.

Clap the mint sprig lightly between your palms to release aromatics, then tuck it into the crushed ice near the rim so the aroma is presented to the drinker.

Place a dehydrated lime wheel or fresh lime wedge on the rim or float atop the crushed ice for visual appeal.

If desired, grate a small amount of fresh nutmeg over the float for an aromatic top note (use sparingly).

Serve with a straw and a small stirrer so the guest can mix the float into the drink if they wish.

Singapore Sling

Bahama Mama

Piña Colada

Purple Goddess

Duke's Blue Hawaiian

Gene's Mai-tai

Pain Killer

Jinja Express