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.

Outrigger – Many tiki drinks are fruit-forward, but the Outrigger is a spicier drink that is all about molasses. It uses a combination of aged rum and black strap rum, which build a molasses-forward base. The cocktail even smells a bit like molasses and sugarcane. The molasses is accented with spices like ginger and clove, as well as a touch of lemon juice.

Aged Rum – ¾ ounce
Cruzan Black Strap Rum – ¾ ounce
Domaine de Canton Liqueur – ½ ounce
Falernum Liqueur – ½ ounce
Fresh Lemon Juice – ½ ounce

Combine all ingredients into a 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.

Source – Tiki Drinks: Tropical Cocktails for the Modern Bar