Skull & Bones

Though some form of the Skull & Bones appears on a 1940s menu from Don the Beachcomber, the version this recipe is based on dates to the 1960s. It was recounted by Tony Ramos, who had worked at Don the Beachcomber locations in Palm Springs and San Diego, as well as the Luau and the China Trader in Burbank. The Skull & Bones is a wonderfully layered cocktail that’s also striking in presentation–and it’s always a favorite on the Gigantic tiki menu.

INGREDIENTS

1 oz. aged 151 rum
½ oz. aged Puerto Rican or Cuban rum
¾ oz. lime juice
½ oz. passion fruit syrup
½ oz. ginger syrup
½ oz. grenadine
¼ oz. rich demerara syrup
3 dashes Angostura bitters
6 drops absinthe

Garnish: mint, orchid; lime shell on fire, cinnamon

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ABV LEVEL

Combine all in a large mixing tin. Flash blend for 6 seconds with 1 scoop pebble ice. Pour into skull mug. Fill with a couple ice cubes and more pebble ice. Garnish with mint, orchid, and lime shell filled halfway with 151 and set alight. Sprinkle cinnamon atop to activate the flames.

Extinguish before drinking!