Papaya Club by Paul McGee Flashcards
Yellow Cloud
Rum, Fresh Pineapple juice
& Passionfruit
*Allergy: Almond (Falernum)
2oz Rum
.75 Falernum
.75 Lime Juice
.75 Pineapple Juice
.5 Chinola Passionfruit
Technique: Shaken/Double Strained
6 cubes of kold draft ice
Glass: 8oz coupe
Garnish: Pineapple crescent + Flower
Together in bamboo pic
Oaxaca Colada
Pineapple rum, Mezcal, Coconut
2oz Batch* (Pineapple rum, Mezcal)
1.5 Coconut syrup
1 Lime juice
.5 Tempur Banana
.5 Cinnamon syrup
1 dash angostura bitters
Technique: Buzzed.
Topped with pebble ice
Vessel: Small conch, or coconut
Garnish:
Mint bouquet + Orchid
*Batch is composed of
1.5 oz Plantation pineapple rum
.5 oz Banhez Mezcal
Bizzy Izzy
Bourbon, Fresh Pineapple juice, Almond
A tropical whiskey sour
2oz Evan Williams Bourbon
1oz Orgeat
.75 Pineapple juice
.75 Lemon juice
.5 Amontillado Sherry
Technique: Buzzed.
Top with pebble ice
Vessel: Blue tall ceramic collins
Garnish: Orchid + Parasol
+ Pineapple leaf
Kingston Negroni
This drink will be a 3oz pour
of in-house batch.
Finish with MIST of coconut liqueur
Batch:
1oz Plantation Pineapple Rum
.75 Mancino Rossi Vermouth
.5 Smith and Cross Rum
.5 Contrato Bitter
(Mahina Coconut Liqueur for mist)
Technique: Stir. Strain over large rock
Vessel: Old Fashioned glass
Garnish: Orange rosette
Horses on the Beach *allergy
1.5 Fords Gin
1oz Coconut water
1oz Manzanilla Sherry
.75 Lime juice
.5 Orgeat
.25 Ginger syrup
Technique: Buzzed.
Top with pebble ice
Vessel: Green Bamboo
Garnish: Orchid + Mint + Parasol
Mai Tai
2oz Denizen Merchants Reserve Rum
1oz Lime juice + hull
.75 Orgeat
.5 PF Dry Curacao
.25 Demerara syrup
Technique: Shaken/unstrained
Top with pebble ice
Vessel: MaiTai Double Old Fashioned
Garnish: Mint bouquet + Orange floret + Marigold + Paper parasol
Surf Rider
2oz Batch* (Tequila blanco, Chile vodka)
.75 Lime juice
.75 Pineapple juice
.5 Guava purée
.5 Ginger syrup
Technique: Buzzed.
Top with pebble ice
Vessel: Pink flamingo
Garnish: Pineapple leaf + Orchid
+ Parasol
*Batch consists of:
1.5 Corazón Blanco Tequila
.5 St George Chile Vodka
Skylarking
2oz Neisson Rum
.75 Don’s Spices
.75 Lime juice
.25 Hibiscus syrup
3 dash Angostura bitter
1 dash Absinthe
Technique: Swizzle.
Top with pebble ice
Garnish: Mint bouquet + Flower +
Parasol + Nutmeg
Papaya Club
This is our FROZEN cocktail.
Premade in house.
Batch consists of:
2oz Coconut syrup
1oz Denizen Merchants Rum
1oz Plantation Fiji Rum
.5 Lemon juice
.5 Papaya + Guava purée
Vessel: Hairy coconut with insert
Garnish: Mint + Orchid + Parasol
Costa del Sol
2oz Batch* (Fino Sherry, Cocchi, Vodka)
.75 Pineapple juice
.5 Lime juice
.5 Honey syrup
.25 Mango puree
Technique: Buzzed.
Top with pebble ice
Vessel: Pink ceramic OF
Garnish: Pineapple crescent
+ white flower
*Batch consists of:
1oz Sandeman Fino Sherry
1oz Cocchi Americano
.5 Vodka
Sunbird Spritz
2.5 Batch* (Aperitivo, Bitter,
fair passionfruit liqueur)
.5 Lemon Juice
2oz Tonic
2oz Soda Water
Technique: Build
Vessel: Collins
Garnish: Mint bouquet + Orchid + Parasol
+ Orange Rosette
*Batch consists of:
1oz Contratto aperitivo
1oz Contratto bitter
.25 Fair Passionfruit Liqueur
Jet Pilot
2oz Batch* (Mix of RUM)
1oz Lime juice
.75 Grapefruit juice
.75 Cinammon syrup
.5 Falernum
3 dash angostura bitters
2 dash absinthe
Technique: Buzzed.
Topped with pebble ice
Vessel: Small or large conch,
depending on the format.
Garnish: Cinnammon stick + grapefruit rosette + mint bouquet + parasol
*Batch consists of:
1oz Cruzan single barrel
1oz Plantation OFTD
Down by the Water
(Mock / 0 proof)
2oz Coconut water
4oz Ginger beer
.25 Orgeat
.25 Lime juice
Technique: Built
Vessel: Real bamboo collins
Garnish: Mint + Nutmeg + Parasol
