At Tiki Tatsu-Ya in Austin, the Skeleton Cruise is served in a bespoke boat, accompanied by light and sound effects as the drink heads to the table. The recipe, which combines Japanese whisky with a blend of rums and pineapple, lemon and guava, is inspired by the Bali Ha’i cocktail from Hanalei Plantation Resort and the Pago Pago from the 1940 edition of The How and When cocktail book.
Cory Starr | Austin, Texas
- 4 ounces pineapple juice
- 4 ounces lemon juice
- 3 ounces guava purée
- 3 ounces whisky, preferably Suntory Toki
- 3 ounces lightly aged rum, preferably Probitas
- 2 ounces Demerara rum, preferably El Dorado 12 Year
- 2 ounces grenadine
- 1 1/2 ounces green Chartreuse
- 1/2 ounce maraschino liqueur, preferably Luxardo Maraschino
- split (187ml) brut Champagne, to top
Garnish: tropical fruits, flowers and large straws
- Mix all ingredients besides Champagne together in two mixing tins, with a cup of crushed ice in each.
- Flash-blend using a spindle mixer, then pour into a large vessel that fits at least 3 quarts. Top with more crushed ice to fill. (Make sure the ice is solid on top for garnish.)
- Top ice with tropical fruits, flowers and large straws. Float Champagne on top of the drink immediately before serving.