Tiki drinks have made a huge comeback in the world of cocktails, and you won't hear any complaints from us! What's not to love about fruity, fun drinks with exotic ingredients? Not to mention all of the cool, kitschy glassware and garnishes that come along with tiki! While some people may think that tiki drinks are all sweet, sugary concoctions that your too-tan aunt Linda drank by the pool, that actually couldn't be further from the truth. While little paper umbrellas and bright red cherry garnishes might appear from time to time, tiki drinks are most often crafted from tart, even bitter ingredients that highlight the small amount of sweet fruit included in the cocktail.

Of course, when one thinks tiki, they probably think rum. Tiki can be made with just about any spirit you want to include. There are very few rules to tiki; it is a state of mind more than anything! Of course our spin on tiki had to include a Tennessee element, so we thought why not use a little Tennessee whiskey instead of rum for that southern flair. Because fruit complements whiskey so well, tiki seemed only natural! Most of the fruit we use in this drink is tart, with only a little bit of sweet nuttiness coming from the amaretto. Although we may not be drinking this on a tropical island somewhere, this cocktail makes any day a day at the beach!

You could choose to make this as a shaken drink, but we opted to blend it up instead. Either way, it's a refreshing whiskey cocktail!


tiki glass


2 oz Clayton James Tennessee Whiskey
.5 oz amaretto liqueur
.25 oz Luxardo Maraschino liqueur
.5 oz raspberry puree
.5 oz lime juice
1 oz orange juice
.5 oz lemon juice
2 dashes Angostura Bitters
4-6 oz crushed ice


Add all ingredients into the blend and process until smooth. Pour into glass and garnish with something frilly!

Clover Club 2.0

The original Clover Club cocktail pre-dates Prohibition and comes from a men's club in Philly of the same name that would meet regularly at a local hotel. One of the first published recipes 1917 was in The Ideal Bartender by Thomas Bullock and listed the recipe simply. "Fill large Bar glass full Fine Ice. 2 pony Raspberry Syrup. 2 jigger Dry Gin. 1 jigger French Vermouth. White of 1 Egg. Shake well; strain into Cocktail glass and serve." Over the years, the recipe has been published in many forms, often omitting the vermouth and adding fresh lemon. While most recipes call for raspberry syrup, we found one adapted from 1907's Drinks by Paul Lowe that uses raspberry jam.

But we're mixing this classic up just a bit by swapping out fresh raspberries in place of raspberry syrup or jam. The result is exceptional, if we do say so ourselves. But part of what makes this drink so tasty (besides the fresh raspberries) is the choice of gin. 

We're using Sipsmith Gin from London. It's a true London Dry Gin and the bold botanicals make it ideal for cocktails of all sorts. It's made with 10 botanicals from around the globe; Macedonian juniper berries, Bulgarian coriander seed, French angelica root, Spanish licorice root, Italian orris root, Spanish ground almond, Chinese cassia bark, Madagascan cinnamon, Sevillian orange peel and Spanish lemon peel. 



cocktail shaker
fine mesh strainer
cocktail glass


2 oz Sipsmith London Dry Gin
.75 oz fresh lemon juice
.5 oz simple syrup
3 fresh raspberries, plus one for garnish
1 bar spoon granulated sugar
egg white



Start by placing three fresh raspberries in your cocktail shaker and add the bar spoon of sugar. Muddle to mash and release the juices of the raspberries. Add gin, lemon, simple syrup and egg white and cover. Dry shake (without ice) for at least a minute, shaking it violently to emulsify the ingredients and incorporate air. Add ice and shake very hard for another minute before double-straining into a chilled glass. Garnish with remaining raspberry.