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Bearded Clam from Whistling Andy Distillery

  • 1 min read
  • 1 1/2 oz. Hibiscus Coconut Rum

  • 10 Mint Leaves

  • 4 Lime Wedges

  • 1 oz. Red Passion Fruit Syrup

  • 1 oz Simple Syrup

  • 2 oz. Soda Water

  • Raspberries

Muddle mint leaves (save two for garnish), lime, Hibiscus Coconut Rum and syrups in cocktail shaker, add ice and shake until metal frosts. Pour entire contents into double old fashioned glass, top with soda and garnish with mint and a few raspberries. *This cocktail is adapted from the recipe book, Liquid Vacation: 77 Refreshing Drinks from Frankie's Tiki Room in Las Vegas. Arguably one of the best tiki cocktail books in print.