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Tip Your Bartender: Navy Strength, Seattle

April 09, 2020

Story: Punch Staff

art: Nick Hensley

Chris Elford makes the bar's popular cocktail, the Escape Hatch—a crushable rum drink with a touch of island spice.

Tip Your Bartender is a social media initiative from PUNCH connecting our readers with bar teams across the country via Instagram. We’re asking select bartenders to share their drinks (albeit virtually) and encourage the PUNCH audience to “tip” during the economically uncertain times ahead. 

Between March 30th and May 29th, for every dollar tipped to bar teams, the Bacardi family of brands has generously committed to matching it with an equal gift to our charitable partner, Restaurant Workers’ Community Foundation.

Send a tip to the Navy Strength bar staff via Venmo by searching @chris-elford.

Escape Hatch

Chris Elford, Navy Strength | Seattle

One of the most beloved Navy Strength cocktails, the Escape Hatch is a crushable rum drink with a touch of island spice. To a base of aged rum, Jägermeister adds complex herbal notes while falernum offers a hint of spice alongside refreshing lemon juice and coconut water. While the bar serves it in a coconut shell, you can also pop it into your favorite tiki mug.

1 ½ ounces Santa Teresa 1796
¾ ounce Jägermeister
½ ounce falernum (See Editors’ Note or use BG Reynolds falernum)
¾ ounce fresh lemon juice
3 ounces coconut water

Garnish: your choice of cinnamon stick, grated nutmeg , lime wheel, mint sprig, edible orchids, etc. 

Combine all ingredients except for coconut water in a shaker. Add a small amount of ice and shake quickly just to give a little chill. Pour the entire contents of the shaker into a coconut shell, tiki mug or glass. Add coconut water, and top with more ice. Garnish with cinnamon and nutmeg and anything tropical you may have—lime wheel, mint sprig or edible orchids work great!

Editors' Note

Navy Strength Falernum
(makes 2 quarts)

48 ounces water
1360 grams white sugar
160 grams almonds
40 grams lime peel (approximately 4 limes)
6 cloves
130 grams ginger
100 grams galangal

Cut off any rough spots from ginger and galangal and roughly chop. Add all ingredients to a saucepan and heat for 15 minutes over medium heat. Blitz ingredients in a blender  for 1 minute and let rest for 1 hour. Strain and bottle.

Order ingredients for this cocktail for delivery via Drizly.

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