Tiki Rum Medley
Tiki Rum Medley
2 dashes Angostura bitters
0.5 oz Grade A maple syrup
0.75 oz lime
0.5 oz falernum
2 oz rum (3)
0.75 oz demerara syrup
1 oz Grenadine
1 oz lime
0.75 oz Maggie's Farm falernum
or 0.5 oz falernum, .75 oz Ginger Syrup, 1.25 oz Lime
2 oz Appleton Signature
2 drops saline
Stir with Cinnamon Stick
0.5 oz Cream
0.5 oz Pineapple Juice
0.5 oz Giffard Banane du Bresil Banana or Tempus Fugit Liqueur
0.5 oz Tempus Fugit Creme de Cacao
1 oz White Rum
Top with nutmeg
4 Mint Leaves
2 dashes Angostura bitters
0.5 oz lime
0.5 oz demerara syrup
2 oz Pampero Anniversario rum (5)
.75 oz lemon juice
.75 oz honey syrup
1 oz Mizu lemongrass sochu
1.5 oz Bobby's gin
12 drops Bittermens Elemakule Tiki Bitters
.75 oz honey syrup
.75 oz lemon juice
1 oz Hakutake Yuzumon Sochu
0.5 oz Marie Brizzard Yuzu Liqueur
1 oz Akori Yuzu-infused gin
Garnish with dehydrated lemon
6 drops Bittermens Elemakule Tiki Bitters
.5 oz honey syrup
1 oz Mancino Sakura Vermouth
1.5 oz Akori Sakura-infused gin
Splash of Cherry Blossom Lacroix tonic water
.5 oz honey syrup
0.75 oz Lemon juice
0.75 oz Koval Cranberry Gin
1 oz St. George Terroir Gin
12 drops tiki bitters
1 dash orange bitters
0.25 oz honey syrup
0.75 oz orange juice
1 oz Pear Liqueur
1.5 oz Elijah Craig Bourbon
1.5 oz Elijah Craig Bourbon
0.75 campari
0.5 amaretto
0.25 orange curacao
2 dashes orange bitters
4 dashes Peychaud's bitters
2 dashes Angostura Bitters
12 drops Bitterman's Xocolatl Mole Bitters
0.25 oz Syrup
0.5 oz Crème de Cacao (heavy pour)
1 oz Rittenhouse Rye/Elijah Craig Bourbon
1 oz Cognac
2 drops Saline
1 dash Angostura Bitters
2 oz Rittenhouse Rye
1.5 oz Ginger Syrup
Peel ginger and blend with equal parts water then strain to make ginger juice
2 oz Ginger Juice
3.5 oz Rich Syrup
1.5 Tablespoon sugar
0.5 oz Agave
0.75 oz Lemon
0.75 oz Giffard Banane du Brésil Banana or Tempus Fugit Liqueur (or Pear Liqueur)
0.75 oz St. Germain
1 oz Mezcal
2 drops saline
6 drops of Bitterman's Xocolatl Mole Bitters
0.5 oz Creme de Cacao
1 oz Campari
1 oz Carpano Antica Sweet Vermouth
1 oz Mezcal
Garnish with Orange
1 oz Lemon juice
1 oz Coco Real Coconut Cream
1.5 Giffard Lychee Liqueur
1 oz Mezcal
0.25 oz Syrup
0.5 oz Banana Liqueur
0.75 oz Maggie's Farm Falernum
2 oz Peanut Butter Whiskey
1 oz Cherry Heering
2 oz Peanut Butter Whiskey
12 drops of Bitterman's Xocolatl Mole Bitters
0.5 oz Cream
1 oz Tempus Fugit creme de cacao
1.5 oz Peanut butter whiskey
1 oz Carpano Antica Sweet Vermouth
1 oz Campari
1.25 oz Bourbon/1 oz Rum
0.5 oz Suze
1 oz Lillet Blanc
1.5 oz St. George Terroir Gin
Garnish with Lemon
2 drops of saline
2 dashes Bitterman's Xocolatl Mole Bitters
0.75 oz Campari
1 oz Carpano Antica Sweet Vermouth
1 oz St. George Terroir Gin
0.5 oz Korean plum concentrate
2 oz Soju (unflavored)
3 oz Sprite
2 oz Yakult
2 oz Soju
2 oz Sprite
0.5 oz Lemon Juice
0.5 oz Honey Syrup
0.75 oz Limoncello
2 oz Soju
0.5 oz Lime Juice
1 oz Pear Liqueur
1 oz Soju
Club Soda
Zest 2 limes and squeeze in juice
1 tsp Cinnamon
1 Tablespoon grated ginger
1 teaspoon crushed clove
1/2 tsp Vanilla
2 Tablespoons Sugar
1 Cup water
simmer 15 minutes
Peel ginger and blend with equal parts water, then strain to make ginger juice
2 oz Ginger Juice
3.5 oz Rich Syrup
1.5 Tablespoon sugar