Mezcal Mai Tai
1 oz dark rum
1 oz mezcal
1 oz fresh lime juice
1/2 oz triple sec
1/2 oz agave syrup
1/4 oz orgeat (we used Giffard)
Combine all ingredients in a shaker or mixing glass, fill with ice and shake vigorously until well-chilled. Stain into a double old fashioned glass filled with crushed ice. Garnish with a spent lime wheel.
Queen's Park Swizzle
8-10 mint leaves
pinch sugar
2 1/4 oz white rum
1/2 oz lime juice
1/2 oz grapefruit juice
3/4 oz Clement Canne Sirop or cinnamon simple syrup
5-6 dashes Angostura bitters
In a chimney glass, combine mint leaves with a small pinch of sugar. Muddle mint leaves to release their oils. Add in rum, lime juice, grapefruit juice and simple syrup. Fill glass with finely crushed ice and swizzle until a frost forms on the outside of the glass. Top off with additional crushed ice and 5-6 dashes of Angostura Bitters
Blue Bird
1 1/2 oz Selvary white rum
1/2 oz blue curacao
1/2 oz Suze
2 oz pineapple juice
1/2 oz lime juice
1/4 oz simple syrup
1/2 oz dark Jamaican rum
Combine all ingredients, except dark rum, in a mixing glass or cocktail shaker and fill with ice. Shake vigorously until well-chilled, then strain into a tall glass filled with crushed ice. Float dark rum on top and garnish with a lime wheel and a few cherries before serving.
Pineapple Plantation
2 oz Plantation Dark
1/4 oz Plantation Pineapple Rum
1/2 oz Frangelico
1/4 oz Triple Sec
1 oz pineapple juice
3/4 oz lemon juce
1/4 oz simple syrup
Combine all ingredients in a mixing glass or cocktail shaker and fill with ice. Shake until cold, then strain into a large old fashioned glass filled with crushed ice or a poco grande. Garnish with pineapple and pineapple fronds.
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