I absolutely love coconut everything- but even better than plain old coconut, is toasted coconut! Toasted coconut just tastes everything taste more special and refined. It adds more complexity to cocktails and mocktails alike. It’s perfect in Piña Coladas and Blue Hawaiians.

Making shrubs, or drinking vinegars is my all-time favorite way to upcycle the bits of fruit that usually go unused. This recipe is a DIY zero waste method to make a mango shrub to use in cocktails, or mocktails.

My Blue Hawaiian is made from 100% all-natural ingredients without any food dyes, so you can enjoy a sip of summer (almost) guilt free! This recipe uses my all natural Blue Curaçao, homemade toasted cream of coconut, pineapple juice, and rum. I’ve even used natural food dye to replace those fake maraschino cherries with a deliciously tart sour cherry.

Is it just me, or do all banana flavored things taste like chemicals and not at all like bananas? This Banana infused scotch uses real bananas to give this Banoffee Cobbler a slightly smoky, banana kick.

Falernum is a must have ingredient for any tiki enthusiast. It hails from Barbados and has been used in cocktails since at least the 1800s. Just by using a tiny bit, Falernum offers depth and just an almost imperceptible spice that really balances out the sometimes cloyingly sweet and overly boozy tiki cocktails. There is no real definitive recipe for Falernum, but each recipe I’ve seen calls for over proof rum, sugar, lime, almond and clove.