Cocktail Recipes

Just a few of my favorites!

Corn ‘N Oil

  • 1 1/2 oz Blackstrap
  • 1/2 oz B.G.Reynolds’ Falernum

Fill a rocks glass with crushed ice and add both. Stir gently, and enjoy with a straw.

Fearfome flip

  • 1 oz Blackstrap Rum
  • 1 oz Spiced Rum
  • 3/4 oz B.G.Reynolds’ Hazelnut Orgeat
  • ¼ oz Allspice Dram
  • 1 Egg

Shake like holy hell with ice, strain into a cocktail glass and dust with powdered nutmeg.

Donga Punch

  • 1 1/2 Amber Martinique Rhum
  • 3/4 oz Lime
  • 1 1/2 oz B.G.Reynolds’ Don’s Mix

Shake with crushed ice and pour into a double-rocks glass. Garnish with a wedge of lime.

Mai Tai

  • 1 oz Aged Jamacian Rhum
  • 1 oz Amber Martinique Rhum
  • ¾ oz Lime Juice
  • ½ oz Curaçao
  • ¾ oz B.G.Reynolds’ Orgeat

Shake with crushed ice and pour into a double-rocks glass. Garnish with half a spent lime shell and a sprig of mint.

Nui Nui

  • ½ oz Lime Juice
  • ½ oz Orange Juice
  • ¼ oz B.G.Reynolds’ Cinnamon Syrup
  • ¼ oz B.G.Reynolds’ Don’s Spices #2
  • 2 oz DonQ Añejo (recommended rum)
  • 2 dash Aromatic Bitters

Shake with crushed ice and pour into a chimney glass. Garnish with an orange-peel “horseneck”

Polynesian Punch (for as many guests as you please)

  • 750 mL Light Rum
  • 5 cups Pineapple Juice
  • 3 cups Orange Juice
  • 1 cup Lime Juice
  • 1 cup Sloe Gin
  • 6 oz Coconut Cream
  • 3 oz B.G.Reynolds’ Peppermint Syrup
  • 12 thin pineapple Slices
  • 12 think orange slices

Mix in a large container and pour into a punchbowl filled with large blocks of ice. Float the fruit slices, and serve in punch cups, topping each with a light spritz of soda water.

Guanono Cocktail

  • 2 oz Light Rum
  • ½ oz Lime Juice
  • ¼ oz B.G.Reynolds’ Hibiscus Grenadine

Shake with ice and strain into a cocktail glass.

Café a la Haole

  • ½ oz B.G.Reynolds’ Ginger Syrup
  • ½ oz B.G.Reynolds’ Vanilla Syrup
  • 1 ½ oz Black Strap Rum
  • Coffee fill
  • small pat butter on top

Stir together in a warmed coffee mug. Garnish with cinnamon stick and star anise

Zombie (1950)

  • 1 oz Lemon Juice
  • 1 oz Lime Juice
  • 1 oz Pineapple Juice
  • 1 oz B.G.Reynolds’ Passion Fruit Syrup
  • 1 oz Gold Puerto Rican Rum
  • 1 oz Light Puerto Rican Rum
  • 1 oz Lemon Hart 151
  • dash Bitters
  • 1 tsp brown sugar

Shake with crushed ice and server in a chimney or zombie glass (or your favorite tiki mug). Garnish with a sprig of mint.

Teetotaler

  • ¾ oz B.G.Reynolds’ Syrup (any!)

stir syrup with a bit of seltzer until dilute. Add ice and continue to fill with seltzer. Hibiscus Grenadine and Don’s Mix highly recommended. Vanilla makes a cream soda, ginger makes a sweet ginger ale.