1 ounce coconut rum (Lily’s uses Blue Chair Bay Coconut Rum)
Half ounce of vodka (Something local like Belle of Dayton Vodka is a great choice)
1 ounce pineapple juice
1 ounce fresh-squeezed lime juice
Half ounce simple syrup (1:1 ratio)
Combine all ingredients into a cocktail shaker with light ice, shake vigorously, and then strain into a tumbler full of ice. Garnish with just about anything you like. Lily’s uses a lime wheel and an umbrella and float the wheel to make a kind of island in the cocktail, and also adds an edible flower for extra color and whimsy.
Lily's Black Pearl cocktail, a funky, dark rum and Fernet cocktail for a really, really, really adventurous drinker. ALEXIS LARSEN/CONTRIBUTED
A funky, dark rum and Fernet cocktail for a really, really, really adventurous drinker.
2 ounces Cruzan Black Strap Rum (Mendenhall notes this is a super well-priced dark rum with tons of molasses flavor)
Half ounce Orgeat (sugar cane syrup with bitter almonds; Lily’s uses Giffard Orgeat)
Quarter ounce of Fernet Branca (an Italian bitter Amaro)
Combine all ingredients into a cocktail shaker with light ice, shake vigorously, and then strain into a rocks glass with ice. Lily’s garnishes with a strawberry cut into a heart (just cut a triangle from the center around the stem, then slice into hearts) skewered on a skull pick as well as a good amount of fresh mint leaves. Give the mint a quick “clap” between your hands to bring out the aroma before garnishing.
Contact contributing writer Alexis Larsen at firstname.lastname@example.org.