5 Delicious Tiki Cocktail Recipes to Try This Summer
Equal parts aquatic and iconic, UnderTow—the award-winning exotic tiki cocktail bar from Barter & Shake Creative Hospitality—has reopened at a new location. Known for its signature cocktails and immersive setting, this subterranean cocktail bar was once hidden beneath Sip Coffee and Beer Garage in Phoenix. After months of construction, UnderTow has departed on its voyage next door, in the same space as Barter & Shake’s Century Grand, Platform 18 and The Grey Hen Rx. Guests can expect the same seafaring atmosphere and effects as the old location—except for now, they’ll have even more room to explore. Staying true to its tiki bar roots, the reimagined UnderTow also features a new and improved menu with updated takes on fan favorite cocktails.
“UnderTow has a strong following, and we always wanted to have a little more space to accommodate additional guests and larger parties, all without compromising the intimate guest experience,” says co-owner and director of operations Rich Furnari. “With UnderTow’s lease ending in 2020, and our difficult decision to permanently close the restaurant element of Century Grand, there was a prime opportunity to relocate UnderTow into a larger space in the same geographic neighborhood. In addition, the more flexible physical infrastructure in the new location will allow us to continue to offer our guests the most advanced and enjoyable immersive environment for years to come.”
Until you can make your own voyage out to the venue’s new digs, try these (now retired) cocktail recipes at home, courtesy of UnderTow’s expert mixologists.
UnderTow Tiki Cocktail Recipes
1. Fabled Journey
1 1/2 ounces lime juice
3/4 ounce Reàl guava syrup
1/4 ounce Demerara syrup
1/2 ounces Giffard orgeat syrup
1/2 ounces Averna amaro
1 ounce Lustau Amontillado sherry
1 ounce Appleton Signature Rum
Add all ingredients, freshly grated nutmeg and 2 cups of crushed ice to a spindle mixer. Blend. Dump into a glass. Garnish.
Mint sprig and fresh grated nutmeg
Grande, Collins or pint
2. Barro Negro
1 each grapefruit peel
1 dash St. George Absinthe Verte
1 ounce lime juice
3/4 ounces Reàl guava syrup
1/4 ounces Amaro Montenegro
½ ounce Tawny port
1 ounce Coruba dark rum
1 ounce Naran mezcal
Add all ingredients to a shaker with cubed ice. Shake for 10-12 seconds and double strain into fresh ice in a glass. Garnish.
Dehydrated lime wheel
3. Moon Devil
3/4 ounce lime juice
1/2 ounce pineapple juice
1/2 ounce orange juice
1/2 ounce Reál passion fruit syrup
1/2 ounce Giffard orgeat
1/2 ounce Angostura Amaro
1/2 ounce Royal Standard rum
1 ounce Smith & Cross
1 ounce Del Maguey Vida
Add all ingredients into a spindle mixer with 2 cups of crushed ice. Blend and pour into the glass.
Mint sprig, dehydrated orange wheel and cherry
4. The Devil Fish
1 dash Regan’s orange bitters
1 dash Angostura bitters
1/4 ounce cola syrup
1/4 ounce Plantation Stiggins’ Fancy Pineapple Rum
1/4 ounce Avuá Amburana cachaça
1/4 ounce Mount Gay XO Barbadian Rum
Add a large aice cube to a rocks glass, then add all ingredients over the large cube. Stir for 20-30 seconds. Garnish with expressed lime and orange peels.
5. The Smoking Cannon
1 ounce Elijah Craig 8-Year Single-Barrel Bourbon
1 ounce Mount Gay Black Barrel Rum
1/4 ounce Lustau Amontillado sherry
1/4 ounce Bigallet China-China
1/4 ounce pineapple syrup
2 dashes AZ Bitters Lab Mi Casa Bitters
Pour all ingredients into a mixing glass, add large, cubed ice. Strain into a decanter. Smoke with cinnamon chips, seal. Pour over a large ice cube in a glass.
Lots of cinnamon smoke!