Ginger Pear Martini

As we come out of hibernation and back into our cocktail kick here’s an original TAC recipe for a Ginger Pear Martini.


Playing with ingredients I started with 1 oz of both lemon juice and simple syrup. It was good, tart and sweet but it masked the pear and ginger flavors, it seemed right as a shooter but not a cocktail. Reducing the measurements to .5 oz of each was the answer, it allows for the mellow flavor of pear with a bite of ginger at the finish. Next time I make this I’ll omit the sugar but rim the glass with sugared ginger for a touch of added sweetness.

Ginger Pear Martini
2 oz Absolut Pear Vodka
.5 oz Domaine de Canton
.5 oz lemon juice
.5 oz simple syrup
Garnish with lemon.


Chase the mania!

The Arawaks, Jamaicans first inhabitants, called it the Land of Wood and Water. Today Jamaica is the land of rum, reggae and chillin.

Making rum since 1825, Jamaica’s largest distiller, J.Wray and Nephew recently introduced their first coconut flavored rum; Cocomania. With exotic labeling and a light coconut flavor its become a Jamaican favorite. We were able to bring home a 3 bottle stash thanks to our drinking game winnings at the San Souci swim up bar.

On our return we wasted no time in concocting a few tropical drinks. It may be cold outside but we still have Jamaica in our hearts.

cocktailThe subtle flavor of this crisp white rum lends a hint of real coconut to cocktails. We had fun mixing and sampling a few tropical style beverages until we came up with a winner. This original TAC recipe was made using Cocomania, if you must substitute, no worries, it will still be delicious!

Jamaican Dream

1.5 oz coconut rum
1 oz triple sec
3 oz pineapple juice
1 splash orange juice
.5 dropper of grapefruit bitters
2 dashes Angostura bitter

Put all ingredients in an ice filled shaker. Shaking pineapple juice emulsifies it and gives it a smooth, frothy flavor. Strain into a pint glass filled to the brim with fresh ice. Garnish with fresh pineapple.

Brian (Famous) Angus, one San Souci’s proficient bartenders, uses his skills to make flavorful drinks; he embellishes his cocktials with his flair and a positive attitude.

Here are a few of the recipes used behind Brian’s bar.


Jamaican Rum Punch

1 cup white rum
1/2 cup dark rum
1/4 cup coconut rum
2 1/2 cups pineapple juice
2 1/2 cups orange juice
1/4 cup lime juice
3 tbsp grenedine

Mix all ingredients together in a blender or punch bowl. Pour over ice cubes in any type of glass.


Peach on the Beach
1oz coconut rum
1oz peach schnapps
1 1/2 oz cranberry juice
1 1/2 oz orange juice
1 1/2 oz pineapple juice

In a tall glass, fill it up with crushed ice and pour in all of your ingredients.  Give it a quick stir, sit back and dream of Jamaica.

One Love.

Cola Mexicana

Mexican cola has been gaining popularity in the United States, and for good reason; it’s delicious. The sweetness of Mexican cola comes from pure cane sugar unlike its US counterpart which contains the less expensive high fructose corn syrup.

I scored a few samples of CRAFT Mexican Cola from our sales rep at US ¬†Foods, giving me another excuse to play with cocktails. The cane sugar gives this cola a rich, caramel like flavor with subtle notes of herbs and spice. With a sweet and satisfying flavor it’s a versatile addition to any bar. I look forward to using it again.



Midnight Rum

1.5 oz Light Rum
2 bar spoons Grenadine (If it’s not fresh we recommend using Jack Rudy)
3/4 c. Mexican cola
Shake rum and grenadine with ice, pour into a chilled glass, top with cola. Garnish with a Cherry.



Cuba Libre

2 oz Light Rum
CRAFT Mexican Cola
Juice of 1/2 a Lime
Pour into a tall ice filled glass, top with CRAFT Mexican Cola.
Garnish with lime.




A TAC Original:
Dulce de Repaso (Sweet Refresher)

1.5 oz Tia Maria
2 dashes of xocolatl mole bitters
Top with 6 oz CRAFT Mexican Cola
Rim glass with raw sugar, pour over ice, throw in a cherry or sprig of mint and drink.