“Tiki cocktails are always rum-based,” Po-Ké Ono’s mixologist Gleysh Croes explains. “Usually a few Caribbean rums. And the syrups should all be made from scratch. You have to craft your own syrups and juices – that’s the beauty of it.”

Violet Sunset
Makes 1 cocktail

1 ½ oz. Spirited Union Pink Grapefruit and Rose Botanical Rum
¾ oz. Ron Varadero Añejo 3 Años rum
¾ oz. Bols Crème de Cassis
¾ oz. home-made frangipani-blueberry syrup (recipe below)
2 oz. white cranberry juice (Croes uses Ocean Spray brand)
2 dashes or sprays of lavender bitters (Croes uses Bar Keep brand)
Grapefruit quarter and mint spring to garnish

Tools

Shaker
Jigger
4-prong strainer
Small fine mesh strainer
Mini spray bottle
Tiki coupe or martini glass

1. Combine rums, crème de cassis, syrup, and juice.

2. Shake on high with rocks.

3. Double strain (4-prong over shaker, fine mesh over glass) into chilled glass.

4. Dash or spray cocktail with lavender bitters.

5. Garnish with quarter grapefruit slice and mint sprig.

Frangipani-blueberry Syrup

10 pink frangipani flower petals
100 g sugar
50 g water
25 blueberries
—

1. Before you begin, let the “milk” drain from frangipani flowers. 

2. Add boiling water to the sugar to make simple syrup.

3. Add the flower petals and blueberries to the syrup.

4. Smash/squeeze all solids in the syrup using your hands or a muddler.

5. Leave the mixture to rest for 24 hours.

6. Strain through cheesecloth before use.

7. Refrigerate until needed.