Skull & Bones

SKULL & BONES

• 1½ oz. / 45 ml. 151-proof demerara rum

• ½ oz. / 15 ml. Puerto Rican rum

• ¾ oz. / 22.5 ml. fresh lime juice

• ½ oz. / 15 ml. grenadine

• ½ oz. / 15 ml. passionfruit syrup

• 6 drops absinthe

• 1 dash Angostura bitters

METHOD
add all ingredients to shaker tin / add a small amount of crushed ice and whip shake* / dump into glass / top with crushed or pebble ice / garnish with mint bouquet after slapping it to express oils
*original calls for it to be blended and topped with ice

ABOUT
This drink is similar to a Shrunken Skull, a classic tiki cocktail with two rums, pomegranate, and lime. This variation from the 1960s was published in 2017 by Jeff Beachbum Berry. It was created by Tony Ramos at Don The Beachcomber. Cheers y’all!