My Table magazine, Stone’s Throw and Camp For All Young Professionals have partnered for an evening of Tiki Toss Backs. Join us for a tiki-themed happy hour at Stone’s Throw featuring four specialty cocktails ($7 each) on Thursday, May 21, 5:30 to 8 pm.
A dollar of every tiki cocktail sold throughout the night will benefit Camp For All, “a unique, barrier-free camp working in partnership with other non-profits to enrich the lives of children and adults with challenging illnesses or special needs and their families throughout the year.”
Below you will find recipes for the featured tiki cocktails created by Stone’s Throw manager Caleb Gutierrez that will offered during Tiki Toss Backs.
TUIFEAI
1 oz. Cruzan Light
1 oz. Cruzan Coco
1/2 oz. simple syrup
1/2 oz. lime juice
1/4 oz. Amaro
1/4 oz. Baileys
METHOD: Shake over ice, strain into a coupe glass and garnish with a cherry. Photo above
DARK PHOENIX
2 oz. Sailor Jerry Spiced Rum
1 oz. orgeat
3/4 oz. lime juice
1/4 oz. lemon juice
1/2 oz. Ancho Reyes Chili Liqueur
2 dashes Hellfire Bitters
METHOD: Shake and strain into a rocks glass over ice. Garnish with a pineapple leaf and cherry. This cocktail was introduced to Stone’s Throw’s menu this Spring, created by bartender Conal Rex Neilson. Photo below
1 1/2 oz. Bulleit Bourbon
1/2 oz. Dry Curacao
1/2 oz. lemon juice
1/2 oz. pineapple juice
6 dashes cardamom bitters
METHOD: Shake, strain into a rocks glass and garnish with a slice of mango. Photo below
AVAIKI’S REVENGE
1 oz. Reyka Vodka
3/4 oz. Cruzan Coco
3/4 oz. lime juice
3/4 oz. simple syrup
1/2 oz. Aperol
2 dashes of Tiki Bitters
METHOD: Shake, strain in a coupe glass and garnish with a pineapple wedge and cherry. Photo below
