The Shore Leave Cocktail
Our namesake cocktail is a marriage of some of our favorite tropical flavors with ingredients traditionally connected to Boston’s culinary and beverage history. We mix flavorful white rum from our friends at Privateer in Ipswich, Massachusetts with rich Jamaican Rum from the Appleton Estate. We blend these two spirits with passionfruit and lime for brightness, aromatic bitters for warm spice, and round everything out with molasses and a dram of madeira.
Takes Two to Mango
Much like any relationship, this cocktail is multilayered, salty, sweet, and full of surprises. We’ve taken sugar and coconut milk to make a rich soy caramel that we shake with Privateer Amber Rum, Del Maguey Mezcal and mango puree.
A nut-free riff on Trader Vic’s classic Fog Cutter mixed up for 4 guests. Avua Cachaca and Aged Gin are mixed together with Amontillado Sherry, Grand Marnier, toasted oats and lemon juice over crushed ice. #getthosenutsawayfrommyface
#TreatYoSelf with this two for one treasure chest for 4 to 6 vacationers. A bottle of Perrier Jouet champagne comes alongside fig infused Aged Rum & Cognac shaken over crushed ice with Benedictine, Barreled Maple Syrup & Ginger.
Air Conditioned Eden
A chilly pineapple infused martini with Bianco and Dry Vermouths, Agricole Rum from the foot of Mt. Pelee and a molasses based Gin from the Black Forest in Germany.
Morale & Welfare
This daiquiri variation will keep your spirits high. Overproof Dark Rum shaken together with grapefruit, cinnamon, lime and mole bitters.
A tequila rendition of one of Don Beach’s most tightly guarded recipes unraveled by the Bum for your imbibing pleasure. Reposado Tequila is flash-blended with tamarind, butter and warming spices.A vodka soda gone tiki with aromatic yuzu and a top secret ingredient.
Splice the Mainbrace
Fortunately, this extra tot for your troubles wasn’t a difficult repair job. Built to compliment our selected barrel of Privateer Navy Yard, this drink stirs together enriched pineapple and a short ration of lime over a block of ice.
Good Clean Funk
A vodka soda gone tiki with aromatic yuzu and a top secret ingredient.
Amaro di Cocco
A Pina Colada and a Negroni walk into a bar...
Third Wave Swizzle
Your fancy latte took a Caribbean vacation. French Gin takes a long walk on the beach with coffee, ginger and honey swizzled over crushed ice.
Take Me with You
One bar’s trash is a tiki bar’s treasure. We’re blending rich Guyanese rum and Oloroso Sherry with vanilla, frozen strawberries, lime and egg yolks for our #extraAF take on a Strawberry Daiquiri.
Bait & Switch
A little rum never hurt no one. We stir Bonded Bourbon over a block of ice with two cane spirits, chocolate, roasted almond and bittersweet chinato.
avocado, seaweed, dashi vinegar
Green Mango Salad
nuoc cham, crispy shallot, Vietnamese herbs
young coconut, calamansi, maui onion
Yellowfin Tuna Poke
cucumber, shiso, macadamia
Basic Bitch Tartare
avocado, nori, crispy noodles
Raw Beef Salad
gochujang, yuzu, myoga
Filipino BBQ Ribs
banana ketchup, chicharron, pickles
Karaage Chicken Wings
sansho, black sesame, lime, add Sichuan Chili Oil
traditional sauce, add King Crab Dip: miso, Kewpie mayo, mentaiko
shao xing, mustard greens
Dan Dan Wonton
black bean + pork, mala oil, peanuts
Shiitake Tempura Bao
fresh kimchi, scallion
Fried Clam Bao
serrano, dashi - tartare sauce
Pork Belly Bao
house pineapple hoisin, cucumber, jalapeno
Beef Tongue Pastrami Bao
house sriracha mayo, cilantro
roasted breast, confit legs with: pancakes, lettuce, baos, cucumber, scallion, pineapple hoisin grapefruit sriracha
Many of our tiki mugs are unique and tough to come by. In order to use these for our guests we require a credit card to hold during the use of certain mugs. If a mug is not returned, you will be charged for the value of the mug.