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Sailor Jerry Fatty Hellfire Ingredients: 3 dashes Tabasco Sauce .25 oz. Ginger Syrup .5 oz. Lime Juice 1.5 oz. Sailor Jerry Rum Directions: Swirl the ingredients in a pint glass and then add ice. Fill your glass in equal proportions with Regatta Ginger Beer and Fire Island Sea Salt Ale. Garnish the drink with a lime wedge and a straw.
Cruzan Pineapple Passion Ingredients: 2 parts Cruzan Passion Fruit Rum 2 parts Pineapple Juice 1 part Lime Juice ½ part Honey Syrup 2 Pineapple Chunks Fresh grated Cinnamon Directions: Combine all the ingredients in a blender with one cup of ice. Blend for 20 seconds. Next, pour the mixture into a cored pineapple and garnish with fresh mint. Slice the top of the pineapple off a half-inch from the top and core the inside of the pineapple.
hint Relaxing Raspberry Ingredients: 2 oz. Raspberry Rum 6 oz. Raspberry-Lime hint water Splash of Lime Juice Yum!
Hard Rock's Tropical Rock Ingredients: 1 oz. Bacardi Raspberry Rum 1 oz. Banana Liqueur 1 oz. Midori 6 oz. Pina Colada Mix 1 scoop of Ice Directions: Pour ½ oz. of Midori into the bottom of a glass. Blend the rum, banana liqueur, pina colada mix, and one scoop of ice until it is smooth. Float ½ oz. of the Midori on top, and add a cherry for garnish.
Decadence, served at Marquee New York Ingredients: 1.5 oz. of Bacardi .5 oz. Lime Juice .25 oz. Agave Nectar 3 dashes of Chocolate Bitters ½ cup of Fresh Muddled Strawberries Directions: Muddle the diced strawberries and then combine all the ingredients in a shaker. Shake and strain up in a cocktail or a coup glass. Garnish the cocktail with a fresh cut strawberry.
Peche, served at LAVO NYC Ingredients: 2 parts Bacardi Limon 1 part Peach Liqueur 1 part Freshly Squeezed Lemon Juice
Barracuda, served at The General in New York City Ingredients: 1 oz. Brugal Anejo 1 oz. Mount Gay Rum 3.25 oz. Coco-Guava-Lime Mix 4 Dashes Bastard Bitters
Neptune, served at CATCH in New York City Ingredients: 2 oz. Bacardi 8yr Rum .75 oz. Passionfruit Puree .75 oz. Lime Juice 1.25 oz. Honey Syrup 8-10 Mint Leaves
The Forager’s Son, available at W New York - Union Square and Todd English’s Famed Olives, $16 Ingredients: 2 oz. Owney’s Rum .5 oz. House-Made Black Locust Aji Panca Honey 8 Blueberries Splash Lemon Juice Directions: Take a shaker and muddle the blueberries and the honey together. Next, add the rum and ice. Shake the mixture well. Double strain the result into a rocks glass.