Recipes

Created by: Stephen Francis

Drink Name: Ponchatoula Passion

Recipe:
0.50 oz. – fresh lemon juice
0.75 oz. – Ponchatoula Passionola (see directions below the image)
Barspoon of Allspice Dram
2.00 oz. – Louisiana Rum of your choice

Detailed Instructions:
Shake with crushed ice and double strain into a chilled coupe
Garnish with a fresh strawberry

Ponchatoula Passionola Recipe:
Equal parts fresh strawberry syrup and passion-fruit syrup. To make strawberry syrup, combine equal parts (by weight) cane sugar and fresh chopped strawberries in a glass or ceramic bowl, stir occasionally and otherwise let sit under a towel for 18-24 hours, then strain off syrup.

Created by: Stephen Francis

Drink Name: A Wonderful Bird is the Pelican (His Bill Can Hold More Than His Belican)

Recipe:
1.50 oz. – Mango Nectar
0.50 oz. – Fresh Lime Juice
0.75 oz. – Coconut Cream
0.25 oz. – Cinnamon Syrup
0.75 oz. – Artichoke Amaro
1.50 oz. – High Ester Dark Jamaican Rum

Detailed Instructions:
Flash blend with crushed ice
Strain into a tiki mug over fresh crushed ice
Garnish with three pineapple fronds and a pelican swizzle

Created by: Stephen Francis

Drink Name: Porch Pirates of the Amazon

Recipe:
1.00 oz. – fresh lemon juice
1.00 oz. – egg white
0.50 oz. – honey syrup
0.75 oz. – Penicillium (see directions below the image)
0.50 oz. – rye whiskey
1.50 oz. – Aged Barbados Rum

Detailed Instructions:
Build all ingredients in a tin without ice and shake vigorously. 
Add crushed ice to tin and shake again.
Pour unstrained into a tiki mug and add fresh crushed ice as needed to fill and support pirate ship garnish.

Penicillium Recipe:
1.25 oz. – approx. 116 proof bourbon
zest of 4 lemons
40 cloves
Fresh ginger bulb the size of a thumb, peeled and sliced thin
1.00 cup – honey
0.25 cup – water

Combine all ingredients other than the honey in a sealed glass jar and let sit, shaking occasionally, for 24-36 hours. Strain through cheese cloth and then a coffee filter. Gently heat water in a pan on low heat and stir in honey. Let honey mix cool, and blend in infused bourbon.

Created by: Heath Vercher

Drink Name: Pontchatoula Kula

Recipe:
1.00 oz. – Aged Jamaican Rum
0.50 oz. – Rhum Agricole
0.50 oz. – Demerara Rum
0.25 oz. – Campari
1.00 oz. – Strawberry Syrup (see directions below the image)
0.50 oz. – Lime Juice
0.50 oz. – Pineapple Juice
Barspoon of Allspice Dram

Detailed Instructions:
Build all ingredients in a shaker tin.
Add scant pebble ice and whip shake.
Pour unstrained into snifter and top with pebble or crushed ice.
Garnish with mint bouquet, pineapple fronds, and orchid.

Strawberry Syrup Recipe:
8 oz. – Strawberries
1 cup – Granulated Sugar
1 cup – Water

Combine the strawberries, water, and sugar in a saucepan set over medium high heat.
Bring to a boil, then reduce to a simmer, and cook for 20 minutes, until the liquid is deeply red and the strawberry are soft.
Strain the strawberries out from the simple syrup, making sure not to press down on the strawberries. Otherwise your syrup will be cloudy.
Chill the strawberry simple syrup in the fridge for an hour or two until cold.

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Created by: Heath Vercher

Drink Name: Rum Yum

Recipe:
1.75 oz. – Aged Puerto Rican Rum Blend
0.75 oz. – Grapefruit-Serrano Syrup (see directions below the image)
0.25 oz. – Campari
0.50 oz. – Guava Nectar
0.50 oz. – Lime Juice
0.50 oz. – Pineapple Juice
(Optional) Coffee Liqueur Float

Detailed Instructions:
Build all ingredients in a shaker tin.
Add scant pebble ice and whip shake.
Pour unstrained and top with more pebble/crushed ice. It is recommended to use a glass tiki mug or Mai Tai glass.
Garnish with pineapple fronds, dehydrated lime wheel, and orchid.

Note: There are many greate aged rums from Puerto Rico. Among our favorites for this cocktail include Ron Barrilito 3 Star, Don Q Gran Anejo, Bacardi 8yr, and Scryer Rum.

Grapefruit Serrano Syrup:
1 cup – fresh grapefruit juice
1 cup – Granulated Sugar
2 or 3 Serrano Peppers

In a medium saucepan, combine 1 cup of fresh grapefruit juice with 1 cup of granulated sugar.
Split 2 or 3 fresh serrano chiles lengthwise, and remove and discard half of the seeds.
Bring the grapefruit mixture to a simmer over medium heat, stirring until sugar dissolves, and add the the chiles and remaining seeds.
Let mixture simmer for about 10 minutes, then remove from heat and let cool.
Strain the syrup and keep refrigerated for up to 2 weeks.

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Created by: Heath Vercher

Drink Name: Sweet Cane Swizzle

Recipe:
1.00 oz. – Aged Jamaican Rum
1.00 oz. – Rhum Agricole
0.50 oz. – Peychaud’s Aperitvo
0.50 oz. – Watermelon Syrup (see directions below the image)
0.75 oz. – Lime Juice
0.75 oz. – Pineapple Juice
2-3 Dashes Absinthe
Dash of Cayenne Pepper

Detailed Instructions:
Build all ingredients in Collins glass or footed glass; fill glass with crushed or pebble ice.
Swizzle with swizzle stick until glass is frosty.
Top with more crushed/pebble ice.
Garnish with mint bouquet, pineapple fronds, and orchid.

Note: This drink is about as Louisiana as you can get. My recommendation is to use Sugartown watermelons when in season for a real Louisiana flavor! For the aged Jamaican rum, anything that is a little higher in ABV is recommended)

Watermelon Syrup:
1 – Sugartown Watermelon
Equal Parts Granulated Sugar

Juice one watermelon and fine strain the juice.
Combine in blender with equal parts sugar.
Blend until sugar is fully dissolved.

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Created by: Heath Vercher

Drink Name: Beyond The Sea

Recipe:
1.25 oz. – Aged Barbados Rum .
0.75 oz. – Overproof Jamaican Rum
0.75 oz. – Orgeat
0.50 oz. – Falernum
0.50 oz. – Guava Nectar
1.00 oz. – Lime Juice
3-4 drops – Ube Extract

Detailed Instructions:
Build all ingredients in shaker tin.
Shake with cubed ice, and fine strain into coupe.
Garnish with orchid.

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Created by: Richard Dubus

Drink Name: Girl’s Not Grey

Recipe:
2.50 oz. – Rhum Agricole
0.25 oz. – absinthe
0.75 oz. – agave
0.50 oz. – lemon
2.00 oz. – blueberry
mint

Detailed Instructions:
Add ingredients and muddle the mint. Shake with ice and pour into big rocks glass or tiki mug. Garnish with fresh mint, zest peeled lemon. Optional stick an Underberg in the drink. 

Video on drink located here: Discover the Ultimate Tiki Contest Entry

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Created by: Eric Leefe

Drink Name: Cane Farmer’s Punch

Recipe:
2.00 oz. – Rhum Agricole Blanc
1.00 oz. – dark Haitian rum
0.25 oz. – gold Jamaican rum
0.75 oz. – pineapple juice
0.75 oz. – yuzu curaçao
0.75 oz. – rich Demerara syrup (according to Smugglers Cove recipe)
1.25 oz. – lime juice
0.5 tsp. – allspice dram
2 dashes – Peychaud’s bitters

Detailed Instructions:
Shake with crushed ice, open pour into a collins glass. Fill with crushed ice and grate fresh nutmeg over the top. Garnish with an orchid.

Notes:
The concept was to create a Planter’s Punch around rhum agricole. Any blanc will work but I use Cheramie to give it a local element. The Haitian rum (I use Ak Zanj) adds depth while maintaining the cane juice character, while the touch of Jamaican rounds out the aromatics.  If one considers the pineapple as a weak element along with the ice, this hews fairly close to the traditional 1-2-3-4 proportions.

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Created by: Richard Dubus

Drink Name: Ann’s Pick Me Up

Recipe:
2.00 oz. – Barrel Aged High Proof Rum
1.00 oz. – Amaretto
1.00 oz. – passion fruit
1.00 oz. – Pineapple Juice
0.75 oz. – Expresso
0.50 oz. – lime
0.50 oz. – simple syrup
2 dashes of salt

Detailed Instructions:
Shake and pour
Zest with orange

Video: Unbelievable Tiki Cocktail with Espresso Twist!

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Created by: Shawn Parker

Drink Name: Caribbean Melody

Recipe:
1.00 oz. – Aged Jamaican Rum
1.00 oz. – Aged Barbados Rum
1.00 oz. – Aged Demerara Rum
1.25 oz. – Banana Liqueur
0.75 oz. – Falernum Liqueur
0.75 oz. – Vanilla Syrup
0.50 oz. – Cinnamon Syrup
1.50 oz. – Lime Juice
1.00 oz. – Pineapple Juice

Detailed Instructions:
Pour all the ingredients into the smaller portion of a Boston Shaker or a Tin on Tin Shaker. Then fill the rest of the space with crushed or pebble ice which should be about 8 oz. Then assemble the shaker and shake for 15 to 20 seconds or until the shakers are well frosted over. Lastly, open pour the contents into a tiki mug or another large drinking glass. Start the garnish off with three pineapple fronds along the back of the drink vessel. Then push a cinnamon stick through a slice of banana and place the combination on top of the drink opening.

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