I’m not afraid to take it to the next level always and every single time. Good enough is not great enough. Practicality and creative originality is my mantra and the way I design. Side note* (if I can do that in my personal life I’d do alright there as well 😂) This will be going on my new cocktail menu next year. All I can say is Phewww 😬 as designing this cocktail took a lot of planning outside of the cocktail as well as inside of it. So luckily I enjoy what I do 😂 I’m dedicating this cocktail to #fedes10ktikiparty. It took a lot time because I really wanted to do something special and unique for the tiki world as I don’t usually see a lot of new recipes which are for the most part completely original that often. This is called “Escape from the dead” a perfect name really 👌. What’s inside? Alright so it’s made with Rhum reimonenq white rhum agricole (cinnamon infused), El Tesoro Tequila blanco, Plantation ovenproof O.F.T.D, Creme de mure blackberry liqueur, China China amer, Coco Lopez creme de coconut, House made orgeat almond syrup, and fresh lime juice. I’ll allow the garnish to speak for itself, hope you folks like it. Cheers 👍🥂



1oz Rhum reimonenq white rhum agricole
1oz Tequila silver
1/2oz Plantation overproof O.F.T.D
1/2oz Orgeat almond syrup (House-made)
1/2oz China China amer (pronounced: Shina Shina)
1/2oz Creme de Mure
1/2oz Creme de Coconut
3/4oz Fresh lime juice as (opposed to un-fresh)

Prep: Shake all well with ice and strain into tiki mug. Add crushed ice and garnish with something daring👍