Tiki Specs

Question 1

Mai Tai

Answer 1

1.5 oz Jamaican Rum  (1 oz Appleton Estate Reserve Blend + .5 oz Hamilton Pot Still Rum)
.75 oz Orgeat syrup
.75 oz Lime juice
.5 oz Grand Marnier 
.25 oz Amontillado Sherry
2 squints Salt tincture

Short-Shake, Single-strain over Crushed Ice in a Waterford Crystal Double Old Fashioned glass, Insert a 6” Metal straw. Top with “High & Dry” Crushed Ice,

Orange Half-Wheel  (pressed against the back of the glass)
Mint Sprig  (in front of the Orange slice)
Purple Pom flower  (next to the Mint Sprig)
Grated Nutmeg  (on top of everything)

Question 2

Saturn

Answer 2

3 oz Saturn Batch:
 -1 oz Hendrick’s Gin
 -Scant .75 oz Singani 63
 -Scant .5 oz Falernum
 -Scant .5 oz Orgeat
 -Scant .5 oz Passion Fruit syrup (Liber & Co.)
 -Scant .25 oz Water
1 oz Lemon
3 dashes Yuzu concentrate
2 dashes Cassia tincture
2 squints Salt tincture
1 dash Foam tincture

Build in a Cobbler Shaker, Hard Shake over a Large Mold Ice Cube & 2 pieces of Cubed Ice, Strain directly from the Shaker into a Cardinal Coupe glass (rimmed with Gold Rock Candy Sprinkles), then remove the Shaker lid and place the used Ice Cube in the drink with a large bar spoon

Lemon Oils

Question 3

Queen’s Park Swizzle

Answer 3

Muddle:
10-12 Mint leaves
.75 oz Lime juice
Scant .75 oz Simple syrup
1.5 oz El Dorado 5-yr Dark Rum
.5 oz Plantation O.F.T.D.

Muddle Mint leaves, Lime juice, and Simple syrup in a Mojito Glass
Add the Dark Rum and stir briefly without ice
Fill with Crushed Ice, Swizzle well and push all of the Mint leaves to the bottom of the glass
Top with Crushed Ice to reach the rim of the glass (then push the ice down to raise the washline to 1/4” from the rim of the glass)
Insert a 10.5” Metal Straw, Float .25 oz Angostura bitters onto the Crushed Ice
Top with “High & Dry” Crushed Ice

Mint Bouquet
Powdered sugar on everything

Question 4

Jungle Bird

Answer 4

1.25 oz Dark Rum (.75 oz Cruzan Blackstrap + .5 oz El Dorado 5yr)
1.25 oz Pineapple Juice
.5 oz Campari
.5 oz Demerara Syrup
.5 oz Lime Juice

Short shake, single strain over crushed ice in a footed tiki glass, insert a 10.5” bent metal straw. high & dry ice

Zig-Zag Pineapple Frond  (against the back of the glass)
Pineapple Wedge  (in front of the pineapple frond)       
Mint Sprig   (next to the pineapple wedge)
Powdered Cinnamon  (on top of everything)

Question 5

Painkiller

Answer 5

1 oz Pusser’s Rum
.5 oz Hamilton Pot Still Rum
1.5 oz Pineapple juice
.75 oz Orange juice
.75 oz Coco Lopez Cream of Coconut

Build in a Small Tin, Fill Small Tin ¾ full with Crushed Ice, Tiki Shake and Dump into Tall Tiki Glass, Insert a 12” Metal Straw, Top with “High & Dry” Crushed Ice

Zig-Zag Pineapple Frond  (against the back of the glass)
Orange Half-Wheel  (in front of the pineapple frond)  
Pineapple Wedge   (next to the orange slice)
Dehydrated Lotus Root  (in front of the pineapple wedge & orange slice)
Grated Nutmeg  (on top of everything)

Question 6

Pearl Diver

Answer 6

2 oz Tiki Rum Blend
- (.75 oz Jamaican Rum (.5 oz Appleton Estate
Signature Blend + .25 oz Hamilton Pot Still Rum)
.75 oz Puerto Rican Rum (Bacardi Superior)
.5 oz 151-proof Demerara Rum (Plantation OFTD))
.75 oz Don’s Gardenia Mix
.5 oz Falernum
.5 oz Lime juice
.5 oz Orange juice
2 dashes Angostura bitters
2 squints Salt tincture

Build in a Small Tin, Fill Small Tin to the TOP with Crushed Ice, Tiki Shake and Dump into Glug Jug, Insert a 12” Metal Straw (so that it is coming out of the bottom of the fish’s mouth), Top with “High & Dry” Crushed Ice

4 Mint Sprigs (around the Lemon peel Rosette)
Lemon peel “Rosette” (placed in the center of the Fish’s mouth)
Powdered Cinnamon and Sugar (only on the Mint Sprigs & Lemon peel Rosette)
1” Black Pearl Gumball (placed in the center of the Rosette)

Question 7

Zombie

Answer 7

2 oz RR Tiki Rum Blend
-(.75 oz Jamaican Rum (.5 oz Appleton Estate
Signature Blend + .25 oz Hamilton Pot Still Rum)
.75 oz Puerto Rican Rum (Bacardi Superior)
.5 oz 151-proof Demerara Rum (Plantation OFTD))
1 oz Zombie Mix
-(.5 oz Falernum, .25 oz Cinnamon syrup, .25 oz
Grenadine, 2 dashes Absinthe, 1 dash Angostura
bitters)
.5 oz Grapefruit juice
.5 oz Lime juice

Build in a Small Tin, Fill Small Tin to the TOP with Crushed Ice and Tiki Shake, Dump into a Silver Zombie Skull, Insert two 6” Metal Straws (placed close to the center of the skull and facing out and away from the face), Top with “High & Dry” Crushed Ice

6 Dehydrated Orange Half-Wheels (place the slices around the rim of the skull with the rind facing forward)
3 Pineapple Fronds (fanned out and facing the back)
Mint Bouquet (in front of the pineapple fronds)
2 Purple Pom flowers (on either side of the Mint Bouquet)