Emerald Isle

When it comes time for St Patrick's Day, everyone starts thinking GREEN! Green socks, green shirts, green beer. Admit it, you've tried it...only to wake up in the middle of the night with green vomit. 

But while there are many natural ways to make drinks green, sometimes you just need to resort to the old fashioned way - food coloring. In this case, it's with the addition of two brightly-colored spirits; blue curacao and Midori. Both of these often get a bum rap for being 'foo-foo' drink ingredients, but when used in moderation, you can get two great things from them - flavor and color. Especially when you put a ton of rum with them.

In this case, we're using two of our favorite rums from our Tikitober event last October, both from Papa's Pilar. Like with many Tiki Drinks, we're using more than one rum, getting signature flavors from each. 

This drink is not as sweet as it looks and it packs one hell of a punch, with a total of 3.5 oz of booze. So please go easy on them. We wouldn't want you waking up in the middle of the night with green vomit or anything. 



cocktail shaker
tiki glass or tumbler


2 oz Papa's Pilar Light Rum
.5 oz Papa's Pilar Dark Rum
.5 oz Licor 43
.5 oz Midori
.5 oz blue curacao
1.5 oz fresh-squeezed oj
.5 oz fresh lime juice
slice of orange and lime for garnish


Combine everything except your garnish in a cocktail shaker and shake vigorously for 15 seconds to chill. Strain into your glass and fill the glass with crushed ice. Garnish and serve. 

Winter Vacation

There's something about a cold weather vacation. Be it a visit to a ski lodge or just a trip to see family up north, it's seeing how cold other people are that sometimes makes you feel a little better about your own winter blues. 

Well, this rum-based refresher might cure those blues, too. Made with Papa's Pilar 24 Dark Rum and a few other goodies, it might surprise you how much depth a rum drink can have.

We first enhanced the natural flavors of this rum with orange marmalade and Licor 43. Licor 43 is a liqueur with vanilla and spice notes, and it's pretty damn tasty. We had the pleasure of taking shots of it at our November 3st of the Month.

And just in case you needed a little extra warmth, we added a little splash of another one of our favorite back bar essentials: Ancho Reyes. Like the name would suggest, it's an ancho chili liqueur and it is damn fine. Not too spicy with a depth of toasty flavor, it's a great secret ingredient to many different cocktails.



rocks glass
cocktail shaker


2 oz Papa's Pilar 24 Dark Rum
1 oz Licor 43
.5 oz Ancho Reyes
1 oz fresh-squeezed orange juice
.5 oz orange marmalade



Combine all ingredients in an ice-filled shaker and shake to chill. Strain into a rocks glass with fresh ice and garnish with a slice of orange. 

Tiki Takedown

An artist friend recently told us the story about a buddy who would get drunk on Tiki Drinks and set up a makeshift bowling alley in the back yard. He used a series of Tiki heads as the pins and called it Tiki Takedown. 

It sounded like fun to us, but we don't have any Tiki heads. Oh well, apparently we'll just have to get drunk and not worry about the game.

We made this with some fine-ass rum that will be at our October 3st of the Month - Papa's Pilar Rums. These rums are aged and blended in what's called the Solera process. They are aged in bourbon and port wine barrels before being blended and finished in sherry casks. The result? Fine ass rum. Didn't we already tell you that?!



cocktail shaker
bar spoon
crushed ice
tall glass


1.5 oz Papa's Pilar 3 Blonde Rum
1.5 oz Papa's Pilar 24 Dark Rum
1 oz fresh-squeezed lime juice
1 oz fresh-squeezed orange juice
1 oz unsweetened pineapple juice
.5 oz cinnamon syrup
1 barspoon orange flower water
3 dashes bitters
fresh lime and flower garnish



Fill serving glass with crushed ice. In your cocktail shaker, add all ingredients except bitters and garnish. Shake vigorously for 15-20 seconds and strain into serving glass. Add bitters on top, garnish and serve.