Santa Teresa 1796 Arabica Coffee Cask Finish, Licor 43, espresso, Demerara, chocolate bitters

A wild, delightful combination of D’usse Cognac, creme de banana, vanilla-pandan, and barrel-aged Peychaud’s bitters—smooth, rich, and just the right amount of mischief in every sip.

Here’s to bringing back creme cocktails=liquid desserts! Crafted with creme de muir, white creme de cacao, and cream

Unexpected flavors danced together in a harmonious yet surprising way. Rich cardamom added to the gin blending seamlessly with the nutty pistachio and the lively citrus. The pineapple foam adds a touch of tropical whimsy, while the tiki bitters brings depth and complexity.

Somewhere between a sunset and a sorbet, this is what you sip when the playlist’s perfect and the fan’s barely keeping up. vodka, hibiscus tea, guava nectar and citrus.

Fig & Smoke is a drink born at the crossroads of earth and sweetness. Smokey mezcal, raisined sherry, lush fig, finished with spice. Dark, silky and warming

Created by Giuseppe González in New York in the early 2000s, Angostura is the main highlight of this cocktail. We balance that intensity with Wild Turkey bourbon, fresh lemon juice, and almond-rich orgeat, turning what sounds wild on paper into something silky, spiced, and deeply addictive.

The Ti’ Punch is the national drink of Martinique. We give it a garden-fresh twist by adding crisp cucumber and fragrant basil join the mix, softening the edges of the Trois Rivières Blanc’s raw cane character while keeping the agricole’s soul intact.

Catoctin Creek’s apple brandy brings Virginia’s orchards into the glass, while Lustau East India Solera adds the richness of dried figs and spice. A touch of allspice dram and cinnamon syrup nods to holiday warmth.

We start with Lustau Fino del Puerto, a crisp, briny sherry that brings bright minerality, then pair it with St. George Spiced Pear liqueur for soft orchard sweetness. A touch of lime and demerara syrup balances the acidity, while Angostura bitters layer in spice.

Originally hatched in a Kuala Lumpur hotel bar in the '70s, the Jungle Bird was always a bit of a rebel: dark rum and Campari in a tiki glass. This updated flight swaps in Aperol for a gentler bitterness and dives headfirst into the flavors of the archipelago.

A behemoth of a cocktail featuring three rums - Puerto Rican, Jamaican and Guyanese. These rums are married with absinthe, citrus juices and house grenadine.

Before Trader Vic developed his own Mai Tai, this iconic cocktail disappeared from menus in the late 1930’s. A Hawaiian tropical cocktail that includes El Dorado 15yr, Wray and Nephew, Probitas rum, orgeat*, falernum, and citrus juices.

Maita’i roa ae! or you can just say “Out of this World”. A delicious blend of Wray and Nephew, La Favorite Rhum, orgeat*, triple sec, simple syrup and lime juice.

Rum punch has always been the heartbeat of the islands — bold spirits balanced with citrus, spice, and sweetness. Jamaican rum, pineapple, lemonade, hibiscus, and spice — a tropical twist on a classic island punch. *** Make it Non-Alcoholic with Lyre’s Cane Spirit

The Painkiller is one of the most iconic tiki drinks — born in the British Virgin Islands and loved for its mix of rum, coconut, pineapple, and citrus. Appleton rum, pandan liqueur, pineapple, coconut, and citrus — a tropical classic with an aromatic twist.

A Hollywood bar classic tiki cocktail! It’s known for being potent and flavorful. We serve you a barrel filled with El Dorado Rum, Rum Bar, Denizen 5yr, citrus juice blend, honey and orgeat*. Go get a wheelchair!

Created by Filipino bartender Joesph “Po Po" Galsini as an entry to the 1967 IBA World Cocktail Competition. This cocktail was named after the Saturn V rocket, also launched that year. A blended drink with gin, Calvadero Pisco, falernum, passion fruit, lime and orgeat*.

The Pearl Diver is a legendary tiki drink from the 1940s, made famous by Don the Beachcomber. Known for its secret “gardenia mix” — a rich blend of butter, honey, and spices. Butter-washed rum, citrus, honey-cinnamon, and spice. A silky take on a lost tiki legend.

Named “The Devil,” it is thought that this cocktail was created in Mexico by Don Javier Delgado Corona in Tijuana. We shake up some Cazadores Reposado tequila, creme de cassis, blueberry, and ginger beer, before garnishing with two red chili peppers to add the horns to this DEVIL.

Born in Waikiki, reborn in your glass: this Blue Hawaii ditches the heavy sweet-and sour for something juicier, breezier, and sneakily complex. Rum blend, blue curacao, pineapple, lime, honey, coconut. Maybe add a passionfruit float?

In the heart of a Manila palenke, the air hums with life. Vendors call out over baskets brimming with golden mangoes and sharp-sweet calamansi. A touch of Ten to One rum and dry sherry whispers and and glistening passionfruit in this cocktail. Palenke Punch is everyday resistance — tropical, tangled, and alive

Coconut-washed vodka, white creme de cacao, honey, lime, and pineapple

Ten to One rum, Planterary Cut & Dry Coconut rum, pandan syrup, mango, lime juice, coconut.

Vodka, curacao, mango, tamarind, lemon and orange juices

Altos Blanco tequila, grapefruit oleo, cinnamon, grapefruit and lime juices, and soda water

Hayman’s gin, Aperol, strawberry, vanilla, citrus juices, and sparkling wine

Dating back to the 1930’s, Halekulani was the house cocktail of one of the oldest hotels in Hawaii, The House Without a Key Bar. No rum here - think whiskey sour meets tiki. We start with Wild Turkey 101, demerara, and a citrus juice blend, that we finish with a house grenadine and some Angostura bitters.

Molokai is a small island off the coast of Hawaii. Inside this treasure chest, you will find Jamacian and Caribbean rums, pimento dram, anise and coffee. Combine all of that with citrus juices and passion fruit, and you will find all the treasures in front of you.

Tiki transports you to a land that most will consider paradise. We created this tropical cocktail with tequila, passion fruit, vanilla and citrus, to awaken all your senses.

Bacardi 8yr rum, coconut water, Tiki Coco Loco, and pineapple juice.

The Dirty Banana is a Caribbean classic — equal parts creamy indulgence and tropical mischief. Our version takes it over the top: Appleton Jamaican, Kahlúa, and Bailey’s layers in creamy richness. Blended with banana purée and Dole soft-serve vanilla, it becomes a decadent frozen cocktail that drinks like a boozy milkshake.

A Hollywood bar classic tiki cocktail! It’s known for being potent and flavorful. We serve you a barrel filled with BARE NA Bourbon, citrus juice blend, honey and orgeat*. Go get a wheelchair!

Named “The Devil,” it is thought that this cocktail was created in Mexico by Don Javier Delgado Corona in Tijuana. We shake up some Almave Silver Tequila, creme de cassis, blueberry, and ginger beer, before garnishing with two red chili peppers to add the horns to this DEVIL.

Lyre's Can Spirit, coconut water, Tiki Coco Loco, and pineapple juice.

Somewhere between a sunset and a sorbet, this is what you sip when the playlist’s perfect and the fan’s barely keeping up. A blend of hibiscus tea, guava nectar and citrus.

Rum punch has always been the heartbeat of the islands — bold spirits balanced with citrus, spice, and sweetness. Lyre’s Cane Spirit, pineapple, lemonade, hibiscus, and spice — a tropical twist on a classic island punch.

A blend of mango, tamarind, lemon and orange juices

Dating back to the 1930’s, Halekulani was the house cocktail of one of the oldest hotels in Hawaii, The House Without a Key Bar. No booze here - think whiskey sour meets tiki. We start with Bare NA Bourbon, demerara, and a citrus juice blend, that we finish with a house grenadine and some Angostura bitters.

Red Bull Sugarfree, Red Bull Red Edition (Watermelon)

Coke, Diet Coke, Sprite, Gingerale, Goslings Ginger Beer

Pale Ale, 5% ABV, Right Proper Brewing, DC

IPA, 7.4% ABV, RAR Brewing, MD

Porter, 5.5% ABV, DC Brau DC

Gose, 4.2% ABV, Union Brewing, MD

4.5% ABV, Potter’s Craft Cider, VA

Lager, 8% ABV, San Miguel, PHL

Pilsner, 5 % ABV, San Miguel, PHL

4.4 % ABV, Groupo, Modelo, Mex

4.6 % ABVMiller Brewing, WI

Xarel-lo, Macabeo, Parellada Oriol Rossell, Cava Brut Nature, Spain, ‘22

Melon de Bourgogne Selection des Cognettes, Muscadet Sèvre et Maine, France, ’22

Tempranillo Herrigoia, Rioja, Spain, ’23