Deadly Eye Cocktails

12/06/2023

08/30/2023

It’s a Blue Moon Tonight, AND, it’s National Mai Tai Day! That means, we need to celebrate with a Polynesian style, as we watch or imagine this rare occurrence over the ocean. Today I’ve made the Halekulani Mai Tai, as created by its namesake- the famous Halekulani Hotel in Waikiki. Imagine Elvis, Ukeles, and the gentle breezes that blow in off the sea, onto your own personal tropical paradise. Aloha and Mahalo!
75 oz Kōloa Rum Company Kauai Dark Hawaiian Rum75 oz Plantation Rum 5 year Grand Terroir Rum
1 oz Lime Juice25 oz Demerara/Rock Candy/ Simple Syrup25 oz Orange Curaçao 1. 25 oz Orgeat (Almond) Syrup50 oz Plantation OFTD (for float)

1. Add first 6 ingredients, plus ice to a cocktail shaker, with ice.
2. Shake for 10 seconds, strain into a double rocks glass, add fresh ice, leaving 1/2 in at top of glass.
3. Float Overproofed Rum (in this case, Plantation OFTD) on top.
4. Garnish with Orchid (not pictured), or any other fdative/fancy garnish you can think of.

08/17/2023

It is National Rum Day, today, and I thought I’d celebrate it with another very Rum-heavy drink, the Navy Grog. This recipe is a slight riff from Don The Beachcomber’s version, courtesy of Smuggler’s Cove in San Francisco. That ever so tiny amount of allspice dram makes a world of difference in the flavor profile. I’d almost go so far as to say it is essential for this drink. Ahoy, mateys!

1 oz Overproofed Rum Plantation Rum OFTD
1 oz lightly aged rum (Plantation Rum 5 year)
1 oz Aged Column Still Rum (Bacardi 8 year)75 oz Line Juice75 oz Grapefruit Juice25 oz Demerara Syrup25 oz Allspice Dram

1. Add all ingredients, with ice, into a cocktail shaker.
2. Shake for 10 seconds; strain into a double rocks glass.
3. Top with crushed ice and mint sprig, or, garnished with an “ice cone” (not pictured)

07/21/2023

. Tonight, July 21, 2023, we have Saucy Luke’s in the Parking Lot from 5-9 PM (Try the Elote Brisket Bowl- awesome!). Also, come by and try our newest addition to our inventory: Empress 1908 Indigo Gin. And, the first person to stop by in person tonight with the answer to this question- what were the names of the 3 Apollo 11 Astronauts- gets a free Level 55 cocktail, featuring Empress 1908 Gin.

See you soon!

06/28/2023

Some nights, that Night Cap hits so good, you just have to have another.

06/25/2023

The good folks at Blue Chair Bay are running a Brand Ambassadot contest, and would like for folks to submit their entries online. Today I created the Koro Sea, an original recipe showcasing a few of their many flavored rums, with an emphasis on the flavors of Fiji.

1.5 oz Blue Chair Bay Rum Mango Rum Cream
1.5 oz Blue Chair Bay Rum Pineapple Rum Cream
1.5 oz Blue Chair Bay Rum Coconut Rum75 oz Mango Real Mango Purée Infused Syrup
2 dashes Bittermens Elemakule Tiki Bitters

Add all ingredients to a cocktail shaker, with ice, and shake for 10 seconds. Strain into a Rocks glass, top with crushed ice. Garnish with Pineapple fronds and a pineapple wedge.

06/18/2023

A friend gave me a whole flat of fresh strawberries, with the instructions of “make something with it”. So, reaching into the recipes, courtesy of Sammy Hagar, we have the Strawberita. It’s a little labor intensive, but, using the freshest ingredients yields the best results.

The Strawberry Syrup:
Gently muddle 1-1/2 cups of fresh sliced strawberries (stems removed). In a medium saucepan over medium heat, add 1 cup sugar, 1 cup water, and the muddled strawberries. Bring to a boil, stirring often, until the sugar is dissolved. Lower the heat to a simmer, allowing the berries to break down further, for 20 minutes. Remove from heat, cover for 15 minutes, until it cools slightly. Double strain into an airtight container.

Strawberita:
1.5 oz Tequila (Cabo Wabo Tequila Reposado)
2 oz Lime juice
1 oz Orange Liqueur (Triple Sec or Curaçao)
1 oz Strawberry Syrup
1 oz Simple Syrup
3 sliced strawberries

Add all ingredients, with ice, to a cocktail shaker. Shake for 10 seconds, strain into a rocks glass or brandy Snifter. Garnish with more sliced strawberries and a lime wheel.

06/17/2023

Tomorrow is Father’s Day. Maybe you want to show your Pops that he means more to you than just the standard tie or new BVD’s. The Port Light is a Bourbon-based cocktail that takes a standard Whiskey Sour, swaps out the sweetness with Honey Syrup, and adds Passion Fruit to give it just that little extra Tiki twist. Originally served by Trader Vic’s with a very special red mug, today’s version is served in a large footed Pilsner glass. Happy Father’s Day!

1 oz egg white
2 oz Bourbon (Woodford Reserve)
1 oz Lemon Juice75 oz Honey Syrup50 oz Passion Fruit Syrup

Combine egg white and bourbon in a drink mixer tin, and dry flash (without ice) for 10 seconds. Add remaining ingredients, crushed ice, and 4-6 agitator cubes to the mixing tin. Flash blend again and open pour with a gated finish into a footed Pilsner glass, and garnish.

06/13/2023

Follow the Lobby Bar at TownePlace Suites and the Fairfield Inn in Buckeye (Verrado) AZ. Then stop by for drinks from Verrado’s most handsome bartender***

***not actually a thing

https://www.facebook.com/TheLobbyBarandPatio?mibextid=LQQJ4d

The Lobby Bar & Patio

05/20/2023

Brisket’s on; come and get it!

04/11/2023

The next Holiday coming up is Cinco de Mayo. While not Mexico’s actual Independence Day (September 16th is the actual day), we Norteamericanos often celebrate Cinco as such. So, in preparation, here’s a recipe for the Mexican Firing Squad, a libation with some classic Mexican cocktail elements (Tequila, Lime Juice), and a few subtle surprises. BTW, you don’t have to use Me Ivan Chocolate Bitters, or the Chamoy/Tajin rim, but, you’d be robbing yourself of some extra flavors.

2 oz Tequila (original recipe calls for Blanco Tequila, I used Cabo Wabo Tequila Reposado, because I like the extra spice in it)75 oz fresh squeezed lime juice75 oz Grenadine (I used homemade; way better)
2 dashes Angostura Bitters
2 dashes Hella Bitters Mexican Cjocolate Bitters

Rim a Rocks glass with Chamoy and Tajin; set aside. Add all ingredients, plus ice, to a cocktail shaker. Shake for 10 seconds, strain into prepared glass. Top with Reddy Ice, and garnish with a lime wheel.