A riff that brings the Negroni onto the Tiki cocktail scene. Staying true to the Negroni with Gin, Sweet Vermouth, and Campari, the addition of Rum, Lemon, and Orgeat brings this classic cocktail into the world of the near-tropical. This summery cocktail was created by SF bartender, Dominic Alling, at the Beretta San Francisco.
This classic gin Tiki cocktail was invented in 1967, by California bartender J. “Popo” Galsini, who won the International Bartender’s Association World Championship in 1967 with the cocktail. For me it's the perfect gin tiki cocktail, featuring a fruity combination of gin, passion fruit, orgeat, falernum, and lemon juice.
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This riff on the classic Jungle Bird tiki cocktail, calls for tequila and mezcal in place of rum, and it works extremely well. The smokiness of the mezcal is balanced out by the bitterness of the Campari and the sweetness of the fruit. Brian Miller from the Polynesian in NYC is to thank for introducing us to this one!
A smoky mezcal twist to the classic Mai Tai. The Mezcal Mai Tai replaces the Martinique Rhum Agricole used in Trader Vic's Mai Tai recipes. As with Rhum Agricole, mezcals have earthy grassy notes, so they can work very well in cocktails that would use rhum agricole primarily. The smoky flavour profile of the mezcal can be quite overwhelming so I recommend you use a Dark rum that has a strong molasses taste.
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