The Expedition ($13 cocktail only, $24 with mug to take home)
This collectable Kuhiko mug from Crazy Al is filled with a cocktail created by Smuggler's Cove owner Martin Cate in homage to Don the Beachcomber, whose father owned a hotel in New Orleans. The drink brings together dark rum and bourbon with chicory coffee liqueur from Bittermens, plus a little honey, vanilla, and cinnamon. "It's Martin's little 'Thank You, Don,'" says Liles.
In colonial-era taverns, spruce beer was served with molasses and rum. This version is made with a spruce tincture and Zirbenz stone pine liqueur, along with seltzer and aged rum. "This is one of my favorite drinks but we don't sell a lot of it—it sounds crazy and strange on the menu, but when you put all these elements together you get a really beautiful drink," says Liles. The stone pine liqueur "tastes a little like eucalyptus or Christmas trees," says Liles, and the rum and molasses adds "deep rich tones to it."
"The pina colada and the Painkiller get all the play," says Liles, but he names this as his favorite of the coconut drinks. "A healthy dose of lemon gives it a sweet-tart side and a bit of brightness, so it's refreshing, and not as rich as a pina colada." The drink is made with Orchard Apricot liqueur, coconut cream, and both Coruba dark Jamaican rum and Denizen silver rum from Trinidad. Tiki tradition via Donn Beach calls for blending the rums, notes Liles: "This softens that dark molasses flavor of the dark rum, and brings in the brightness of the white rum."
There's no rum in this cocktail, but Liles calls it a personal favorite. It's made with London dry gin, passionfruit, housemade orgeat, lemon, and falernum.
Ocean Shore ($9)
This cocktail from the 1947 Trader Vic's bartenders guide "has pretty fruity flavors without being cloying," says Liles. It's made with Plymouth sloe gin, along with lemon, orgeat, eggwhite, and gin. "You have rich, deep fruit flavor without being a sticky mess; it dances on the tongue." Liles says the floral garnish is especially fun to serve to tough dudes visiting the bar.
Three Dots & A Dash ($12)
The name is Morse code for victory, and this cocktail features a blend of grassy cane-juice based rhum agricole along with aged rum, mixed with lime, orange, honey, St Elizabeth Allspice dram, bitters, and falernum. "When people come in here and say 'I hate sweet drinks,' I suggest this: it's herbacous, with tartness and spice—it's a very lively drink," says Liles.
Hibiscus Rum Punch ($10)
This drink features a housemade spiced hibiscus liqueur traditional to Jamaica, plus aged Jamaican rum, lime, and sugar. "This is a cool refresher; the hibiscus and spice flavors really come out," says Liles. He also notes that this punch is "a pretty looking drink with a dark red hue and candied hibiscus flower on top. It excites people when they see it." Tiki, says Liles, "has helped to bring back the attention to color and presentation in cocktails."