Toasting to the Tiki Cocktail - Stuart Magazine

Ingredients

• 2 oz. smoked tea–infused Spring44 vodka (with Lapsang Souchong loose-leaf tea)
• ¼ oz. dry Curaçao
• ¼ oz. matcha syrup (matcha tea and simple syrup)
• ½ oz. fresh lemon juice
• 1 oz. coconut cream
• 2 dashes cardamom bitters
• Matcha powder, toasted coconut, and kiwi slices for garnish
• 1 ½ oz. Four Roses bourbon
• 1 ½ oz. fresh pineapple juice
• ¾ oz. Campari
• 1 oz. fresh lemon juice
• ¾ oz. passion fruit syrup (passion fruit purée and simple syrup)
• 2 oz. Pa’lante dark rum
• ½ oz. pineapple liqueur
• 3 dashes tiki bitters
• Large coconut water ice cube
• Sliced grapefruit for garnish
• 1 ½ oz. Tso’ok Oaxacan rum
• ¼ oz. simple syrup
• 1 oz. raspberry juice
• ½ oz. fresh lime juice
• ½ oz. Cuentacuentos mezcal
• ½ oz. passion fruit liqueur
• ¾ oz. mango juice
• 1 dash habanero shrub
• ½ oz. lemon extract
• Dry lime shell
• Sugar cube
• Ground cinnamon powder