Tiki Mug – Outrigger – Mark Thomas – Pineapple – OMC Japan

The Outrigger in Monterey, California, was a popular Polynesian-themed restaurant and bar that opened in 1959 on Cannery Row. It was known for its family-friendly atmosphere, tiki cocktails, and large menu of Polynesian-inspired dishes. A fire in 1978 led to a rebuild and renaming to Mark Thomas Outrigger, but it eventually became the Fish Hopper in 1994.

Otagiri Mercantile Company (OMC). The company was an importer of porcelain, stoneware and giftware in the San Francisco area for more than 46 years. The products were made in Japan and were imported for distribution and sold to high end Restaurants, Bars, Department Stores and Gift Shops worldwide. Otagiri products were handcrafted, hand painted and highly sought after.

Pineapple Bramble – Layers of fruit flavors are always welcome in tiki drinks, and this juicy concoction is bursting with them. The key ingredient in a bramble is a blackberry liqueur, known as Creme de Mure, which gives the cocktail a beautiful purple color and a rich berry flavor. The liqueur isn’t a common bar ingredient, but it is delicious and has a much longer shelf life than fresh berries do, allowing you to enjoy this summery cocktail all year round.

Aged Rum – 2 ounces
Blackberry Liqueur – ½ ounce
Lemon Juice – ¾ ounce
Simple Syrup – ½ ounce
Pineapple Chunks – 4 pieces

Place the pineapple pieces in the bottom of a shaker and muddle to release their juice. Add the rum, lemon juice, and simple syrup to the shaker and fill with ice cubes. Shake vigorously for 20 to 30 seconds. Strain the contents of the shaker into the Pineapple Mug filled with crushed ice. Drizzle in the blackberry liqueur and serve. Garnish with a pineapple wedge and blackberry.