The Bar Book

From the BG Reynolds bar book

Jet Pilot

Mid-century jet-age exotica — three rums deep, spiced and bittered.

• blackstrap rum1 oz
• gold rum¾ oz
• 151-proof demerara rum¾ oz
• fresh lime juice½ oz
• fresh grapefruit juice½ oz
• BG Reynolds Cinnamon½ oz
• BG Reynolds Falernum½ oz
• aromatic bitters2 dashes
• absinthe6 drops

Shake hard with crushed ice and pour, unstrained, into a double rocks glass. BG's note: Classic specs split the rums differently — we suggest blackstrap, a conclusion reached after many nights of dedicated experimentation.

From the BG Reynolds bar book

Hurricane

The New Orleans storm — real passion fruit where the neon mix used to be.

• dark rum3 oz
• fresh lemon juice½ oz
• BG Reynolds Passion Fruit2 oz
• BG Reynolds Lush Grenadine½ oz

Pour the grenadine into the bottom of the glass. Blend everything else with 1½ cups of crushed ice and pour it over.

From the BG Reynolds bar book

151 Swizzle

Don the Beachcomber, 1934 — a small drink that means every word.

• 151-proof demerara rum1½ oz
• fresh lime juice½ oz
• BG Reynolds Falernum1 oz
• Angostura bitters1 dash
• absinthe6 drops

Mix with crushed ice and pour into a metal cup. Top with more crushed ice and dust with ground cinnamon.

From the BG Reynolds bar book

Daiquiri

Three ingredients and no hiding places — the bartender's handshake.

• aged rum1½ oz
• fresh lime juice¾ oz
• BG Reynolds Rich Demerara½ oz

Shake hard with ice for a full twelve seconds. Fine-strain into a chilled coupe.

From the BG Reynolds bar book

Jungle Bird

Kuala Lumpur, 1978 — the bird that taught Campari to love pineapple.

• blackstrap rum1½ oz
• Campari½ oz
• pineapple juice4 oz
• fresh lime juice½ oz
• BG Reynolds Rich Demerara½ oz

Shake with ice cubes and pour everything, unstrained, into the glass.

From the BG Reynolds bar book

Falernum Mule

A Moscow Mule that packed clove and lime for the islands.

• vodka1¼ oz
• fresh lime juice½ oz
• BG Reynolds Falernum½ oz
• mint leaves6
• ginger beer2 oz

Muddle everything but the ginger beer, pack the shaker with crushed ice and shake. Pour into the glass and top with ginger beer.

From the BG Reynolds bar book

Lush Margarita

A margarita gone faintly crimson — real pomegranate will do that.

• blanco tequila1½ oz
• triple sec1 oz
• fresh lime juice¾ oz
• BG Reynolds Lush Grenadine½ oz

Shake with ice and pour into the glass.

From the BG Reynolds bar book

Cobra's Fang

1937 — this one's got bite.

• dark Jamaican rum1½ oz
• 151-proof demerara rum½ oz
• fresh lime juice½ oz
• fresh orange juice½ oz
• BG Reynolds Falernum½ oz
• BG Reynolds Passion Fruit¼ oz
• BG Reynolds Lush Grenadine¼ oz
• Angostura bitters1 dash

Mix with crushed ice and pour, unstrained, into the glass.

From the BG Reynolds bar book

Fog Cutter

Trader Vic said you don't come back from two — orgeat holds the wheel.

• light rum2 oz
• pisco1 oz
• gin½ oz
• fresh lemon juice2 oz
• fresh orange juice1 oz
• BG Reynolds Orgeat½ oz
• PX sherry½ oz

Shake everything but the sherry with crushed ice and pour into the glass. Float the sherry on top. BG's note: Tradition floats madeira here; the PX sherry float is our own lush touch.

From the BG Reynolds bar book

Demerara Dry Float

A daiquiri wearing a 151 crown — sip through the float.

• aged demerara rum1 oz
• fresh lime juice1 oz
• fresh lemon juice½ oz
• BG Reynolds Passion Fruit¾ oz
• BG Reynolds Orgeat½ oz
• 151-proof demerara rum½ oz

Shake everything but the 151 with crushed ice and pour into the glass. Top with ice and float the 151.

From the BG Reynolds bar book

Corn 'n' Oil

Barbados' two-ingredient argument for falernum.

• blackstrap rum1½ oz
• BG Reynolds Falernum½ oz
• lime1 wedge

Build over crushed ice in a rocks glass. Squeeze the lime wedge in, drop it, and stir.

From the BG Reynolds bar book

Cucumber Gimlet

The Gimlet, gone to the garden.

• gin1½ oz
• BG Reynolds Lime Cordial¾ oz
• cucumber, sliced¼

Muddle the cucumber with the gin and cordial until pulpy. Shake hard with ice, strain twice, and pour into the glass.

From the BG Reynolds bar book

Beachcomber's Punch

BG Reynolds house recipe.

• rhum agricole1½ oz
• fresh lime juice¾ oz
• BG Reynolds Paradise Blend1½ oz

Mix with crushed ice and pour, unstrained, into the glass. Cap with more crushed ice.

From the BG Reynolds bar book

B.G.'s Rickey

BG Reynolds house recipe.

• fresh lime juice1 oz
• BG Reynolds Paradise Blend1½ oz
• club soda to fill

Stir everything in the glass over ice cubes.

From the BG Reynolds bar book

Boo Loo

BG Reynolds house recipe.

• pineapple rings2
• pineapple juice2½ oz
• fresh lime juice1½ oz
• BG Reynolds Honey Mix1¼ oz
• gold rum1½ oz
• 151-proof demerara rum¾ oz
• Jamaican rum¾ oz
• club soda (to fill)1½ oz

Core a pineapple and freeze the shell overnight, saving two rings for the drink. Fill the frozen shell with crushed ice. Blend everything except the soda without ice, add the soda, and pour into the pineapple — overflow goes in a rocks glass on the side.

From the BG Reynolds bar book

Chi Chi

BG Reynolds house recipe.

• vodka2 oz
• cream of coconut1 oz
• pineapple juice4 oz

Blend with 1½ cups of crushed ice and pour into the glass.

From the BG Reynolds bar book

Coconaut

BG Reynolds house recipe.

• blackstrap rum2 oz
• coconut rum1 oz
• fresh lime juice1 oz
• cream of coconut1 oz

Mix with crushed ice and pour, unstrained, into the glass. Cap with more crushed ice.

From the BG Reynolds bar book

Designated Diver

BG Reynolds house recipe.

• fresh lemon juice1½ oz
• fresh orange juice1½ oz
• BG Reynolds Passion Fruit1 oz
• BG Reynolds Vanilla¾ oz
• club soda to fill

Shake everything except the soda with ice cubes, pour into the glass, and fill with soda. Zero proof — somebody has to drive the outrigger.

From the BG Reynolds bar book

Eastern Sour

BG Reynolds house recipe.

• bourbon2 oz
• fresh lemon juice¾ oz
• fresh orange juice1½ oz
• BG Reynolds Orgeat¾ oz

Shake with crushed ice and pour, unstrained, into the glass. Cap with more crushed ice.

From the BG Reynolds bar book

El Diablo

BG Reynolds house recipe.

• tequila1½ oz
• fresh lime juice¾ oz
• BG Reynolds Lush Grenadine½ oz
• spent lime shell1
• ginger beer to fill

Stir everything in the glass with crushed ice and cap with more crushed ice.

From the BG Reynolds bar book

Fugu

BG Reynolds house recipe.

• aged Barbados rum3 oz
• soju1 oz
• apricot liqueur1 oz
• fresh lemon juice1½ oz
• pineapple juice2 oz
• BG Reynolds Orgeat1 oz
• BG Reynolds Passion Fruit1 oz

Mix with crushed ice and pour, unstrained, into the mug. Cap with more crushed ice.

From the BG Reynolds bar book

Jasper's Rum Punch

BG Reynolds house recipe.

• Jamaican overproof rum1½ oz
• fresh lime juice¾ oz
• BG Reynolds Rich Demerara¼ oz
• allspice dram¼ oz

Shake with ice cubes and fine-strain into the glass.

From the BG Reynolds bar book

Krakatoa

BG Reynolds house recipe.

• dark rum1½ oz
• aged Jamaican pot-still rum½ oz
• fresh lime juice¾ oz
• fresh orange juice¾ oz
• fresh grapefruit juice¾ oz
• BG Reynolds Passion Fruit¾ oz
• BG Reynolds Paradise Blend¾ oz
• cold-brew coffee1 oz
• club soda1 oz

Mix everything except the soda with crushed ice, pour into the glass, add the soda, and cap with more crushed ice.

From the BG Reynolds bar book

Lapu Lapu

BG Reynolds house recipe.

• light rum1 oz
• dark rum1 oz
• fresh lemon juice1 oz
• fresh orange juice2 oz
• BG Reynolds Passion Fruit1 oz
• BG Reynolds Vanilla¾ oz

Shake with ice cubes and pour, unstrained, into the glass.

From the BG Reynolds bar book

Lava Flow

BG Reynolds house recipe.

• light rum2 oz
• cream of coconut1 oz
• banana½
• pineapple juice4 oz
• strawberry purée

Swirl the strawberry purée up the inside of the glass, blend everything else with 1½ cups of crushed ice, and pour it in.

From the BG Reynolds bar book

Leilani Volcano

BG Reynolds house recipe.

• coconut rum2½ oz
• fresh lime juice¾ oz
• pineapple juice1½ oz
• guava nectar3 oz
• BG Reynolds Rich Demerara¼ oz

Mix with crushed ice and pour, unstrained, into the glass. Cap with more crushed ice.

From the BG Reynolds bar book

Blue Hawaii

BG Reynolds house recipe.

• vodka1½ oz
• blue curaçao½ oz
• fresh lemon juice½ oz
• pineapple juice1½ oz
• cream of coconut¼ oz
• BG Reynolds Rich Demerara¼ oz

Mix with crushed ice and pour, unstrained, into the glass. Cap with more crushed ice.

From the BG Reynolds bar book

Castaway

BG Reynolds house recipe.

• gold rum1½ oz
• coffee liqueur¾ oz
• pineapple juice3 oz

Shake with crushed ice and pour, unstrained, into the glass. Cap with more crushed ice.

From the BG Reynolds bar book

Jamaican Old-Fashioned

BG Reynolds house recipe.

• aged Jamaican pot-still rum1½ oz
• BG Reynolds Rich Demerara¼ oz
• Angostura bitters2 dashes
• falernum bitters2 dashes

Stir everything in the glass over one big ice cube.

From the BG Reynolds bar book

A Taste of Honey

Just a little splash of something put together by BG Reynolds.

• BG Reynolds Honey Mix¾ oz
• overproof rhum1 oz
• fresh lime juice½ oz
• Allspice Dram8 drops

Blend with about 6 ounces of crushed ice until it’s nice and fluffy, and pours like soft serve.

From the BG Reynolds bar book

Devil Reef

An original from Jason Alexander of Devil's Reef in Tacoma, WA.

• BG Reynolds Paradise Blend1 oz
• BG Reynolds Pineapple Molasses½ oz
• dark Jamaican rum1 oz
• Demerara rum1 oz
• fresh lime juice½ oz
• Angostura bitters2 dashes

Spindle mix with 2 cups of crushed ice and pour into the biggest snifter you can find. A mint, orchid, and just a pinch of powdered sugar make a wonderful garnish.

From the BG Reynolds bar book

Dog Days Swizzle

An original by BG Reynolds, designed as a masterful cooler on a long warm summer's day.

• BG Reynolds Fassionola1½ oz
• overproof Jamaican rum1 oz
• blended white rum1 oz
• fresh lime juice¾ oz
• float Angostura bitters

Put crushed ice into a tall Collins glass, and pour in all ingredients except the bitters Take your lele stick or bar spoon and mix it up until uniform, add more crushed ice until the glass is nearly overflowing, and top with a few healthy dashes of Angostura Bitters.

From the BG Reynolds bar book

Ama

How I got to this name is so complex and long lost, I can’t possibly put a finger on it.

• BG Reynolds Gardenia Mix¾ oz
• Demerara 151½
• dark Jamaican Rum1½ oz
• pineapple juice½
• orange juice½ oz
• Angostura Bitters2 dashes

Mix this up in your spindle mixer with about 1½ cups of crushed ice, or shake if you must.

From the BG Reynolds bar book

A'a'po'e

By Blair Reynolds, developed for Hale Pele.

• Lemon juice1 oz
• BG Reynolds Passion Fruit syrup1 ½ oz
• BG Reynolds Tiki Spices¼ oz
• BG Reynolds Lush Grenadine¼ oz
• Gin1 oz
• Dark Rum1½ oz
• Soda water1½ oz

Mix all ingredients except soda with crushed ice and pour into any conveniently available tiki mug. Fill with soda and top with more crushed ice. BG's tip: Orchids can usually be found at your local restaurant supply store in their "Micro Greens" section.

From the BG Reynolds bar book

Beachcomber's Gold

One of Donn Beach's long lost classic concoctions.

• BG Reynolds Passion Fruit syrup½ oz
• BG Reynolds Honey Mix½ oz
• Cuban style white rum1 oz
• blended white rum½ oz
• fresh lime juice½ oz
• Angostura bitters2 dashes

Blend with about 6 ounces crushed ice and pour into a coupe glass. BG's tip: There are many attempts at recreating the original Beachcomber's Gold from the early days of Don the Beachcomber, this one is the most palatable by far!

From the BG Reynolds bar book

Fassionola Zombie

One of the most complex drinks known to tiki bartenders everywhere, switching over to BG Reynolds Fassionola means a lot less hassle for home bartenders everywhere.

• BG Reynolds Fassionola1 oz
• BG Reynolds Rich Demerara syrup¼ oz
• dark Jamaican rum½ oz
• Cuban style white rum½ oz
• Demerara rum½ oz
• Demerara 151 rum½ oz
• fresh lime juice½ oz

Get this one in line for the spindle mixer with about 1½ cups of crushed ice. Pour into a Zombie, Collins, or tall tiki mug, and garnish with a pineapple wedge, mint sprig, and cherry

From the BG Reynolds bar book

Cherry Blossom Punch

Another Donn Beach drink, with flavors and colors that evoke the famed and beautiful Cherry Blossom Festival in Japan.

• BG Reynolds Lush Grenadine (coat the glass)½ oz
• BG Reynolds Fassionola1 oz
• Fresh lime juice1 oz
• Cuban style white rum2 oz
• Angostura Bitter2 dashes

Blend with 1½ cups of ice until frothy and pour into a Hurricane glass. BG's tip: Put your Grenadine on the bottom of the glass and swish it around like a fine Brandy in a snifter to add a colorful effect to the whole drink. If the glass is cold, it'll stick extra good.

From the BG Reynolds bar book

Cinna-Manhattan

By Jenn Hegstrom

• Bourbon2½ oz
• BG Reynolds Cinnamon syrup½ oz
• Sweet vermouth½ oz
• Angostura bitters2 dashes

Stir and serve up. BG's tip: Cinnamon and sweet vermouth go amazingly well together. Try it in... everything!

From the BG Reynolds bar book

Hot Buttered Rum

Hot Buttered Rum, a holiday classic you'll want all year!

• BG Reynolds' Hot Buttered Rum syrup1 oz
• Hot Water6 oz
• Dark Rum½ oz
• 151 Proof Rum½ oz

Stir all ingredients together in a coffee mug. Dash with fresh grated nutmeg and cinnamon.

From the BG Reynolds bar book

Jamaican Bad Decisions

This drink from Jeanie Grant of Pagan Idol, San Francisco, CA, won her the title of the 2018 Iron Tikitender.

• BG Reynolds Honey Mix½ oz
• BG Reynolds Paradise Blend¼ oz
• Rum Fire1 oz
• Clement VSOP1 oz
• Appleton Rare Jamaican rum½ oz
• fresh lemon juice¾ oz
• fresh lime juice½ oz

Shake with crushed ice and pour into a double old fashioned glass.

From the BG Reynolds bar book

Darth & Stormy

A dark-sided version of the classic Dark 'n Stormy

• BG Reynolds Cinnamon Syrup½ oz
• Demerara rum1½ oz
• Lime juice¾ oz
• Ginger Beer3 oz

Pour all ingredients and ice into a Darth Vader tiki mug from GeekiTikis. Stir gently, and garnish with a cinnamon stick, since they were all out of tiny lightsabers at the store.

From the BG Reynolds bar book

Lechichi

A BG Reynolds original take on the classic Chi Chi, featuring a heavy dose of the tropics with BG Reynolds Gardenia Mix and one of Blair's favorite drink ingredients, POG!

• BG Reynolds Gardenia Mix2 oz
• blended white rum2 oz
• POG juice2 oz
• pineapple juice2

Blend with a cup and a half or two of crushed ice until fluffy. Pour into your largest goblet or tropical drink vessel, and garnish with a lovely edible orchid.

From the BG Reynolds bar book

Dark Continent

Made for Tiki Kon.

• dark rum2½ oz
• BG Reynolds Wild Ginger¾ oz
• fresh lemon juice½ oz
• fresh lime juice¼ oz
• egg white1

Pour everything into a cocktail shaker with ice and shake well for 60 seconds. Strain into an ice-filled tiki head mug. BG's tip: If it has egg white in it, SHAKE LIKE ALL HELL!

From the BG Reynolds bar book

Japanese Cocktail

Jerry Thomas, How to Mix Drinks — a bon vivant's companion since 1862.

• cognac2 oz
• BG Reynolds Orgeat½ oz
• aromatic bitters3 dashes

Stir with cubed ice and strain into the glass.

From the BG Reynolds bar book

Jasper's Jamaican

BG Reynolds house recipe.

• Jamaican overproof rum1½ oz
• fresh lime juice¾ oz
• BG Reynolds Tiki Spices½ oz

Shake with ice cubes and strain into the glass.

From the BG Reynolds bar book

Caribbean Hot Buttered Rum

From the Hot Buttered Rum Kickstarter recipe book.

• BG Reynolds Hot Buttered Rum mix1½ oz
• aged Jamaican rum1 oz
• 151-proof demerara rum½ oz
• Creole Shrubb½ oz
• fresh pineapple juice¾ oz
• boiling water4 oz

Add the ingredients to the mug in the order listed and stir to combine.

Tiki Lindy

From the BG Reynolds bar book

Cold 'n Frosty

From the Hot Buttered Rum Kickstarter recipe book.

• BG Reynolds Hot Buttered Rum mix1½ oz
• aged Barbados rum1½ oz
• fresh orange juice¾ oz
• fresh pineapple juice¾ oz
• allspice dram⅓ oz
• chocolate bitters5 dashes

Lightly blend everything with 8 oz of crushed ice and pour into the glass.

Tiki Lindy

From the BG Reynolds bar book

Fog Butter

From the Hot Buttered Rum Kickstarter recipe book.

• BG Reynolds Hot Buttered Rum mix¾ oz
• fresh lemon juice1½ oz
• fresh orange juice¾ oz
• dry curaçao¾ oz
• white rum¾ oz
• dark rum¾ oz
• gin¾ oz

Pulse-blend (or top-down mix) with crushed ice and pour into a tall glass.

Jason Alexander

From the BG Reynolds bar book

Good Time Holiday Analeptic (Tom & Jerry)

From the Hot Buttered Rum Kickstarter recipe book.

• Tom & Jerry batter (below)1 tbsp
• aged Jamaican rum1 oz
• cognac1 oz
• milk, heated4 oz
• grated nutmeg

Batter (about 64 servings): separate 12 eggs. Whip the whites with 1 tsp cream of tartar to stiff peaks. Mix the yolks with a full 12 oz bottle of BG Reynolds Hot Buttered Rum mix until uniform, gently fold into the whites, and stir in 2 oz aged rum. Cover and store until drink time. Drink: pour everything into a pre-heated mug, stirring with a small whisk or milk frother until foamy. Grate nutmeg over the top. Enjoy!

TJ McBlazer

From the BG Reynolds bar book

Black Magic

The definitive test for Swanky's #7 — a dark, coffee-laced swizzle.

• fresh lime juice¾ oz
• fresh orange juice1 oz
• white grapefruit juice1 oz
• Swanky's #7¾ oz
• Smith & Cross rum1 oz
• El Dorado 12 rum1 oz
• Myers's dark rum2 oz
• strong coffee2 oz
• Angostura3 dashes

Flash-blend with crushed ice. Pour into a snifter; garnish with a grapefruit or orange peel.