Spiced Daiquiri

Ingredients:
60 ml RDS Traditional
30 ml lime juice
15 ml sugar syrup
Dash of orange bitters

Method:
Shake all ingredients with ice, and fine strain into a cocktail glass.

Cocospresso

Ingredients:
45 ml RDS Cocos Nucifera
15 ml Mr Black coffee liqueur
30 ml cocktail cold drip coffee
5 ml coconut sugar syrup

Method:
Shake all ingredients with ice, and fine strain into a cocktail glass.
Garnish with toasted coconut flakes.

The Shaky Hands

Ingredients:
40 ml RDS Traditional
20 ml Campari
20 ml red vermouth
15 ml cold drip coffee

Method:
Stir all ingredients over ice in a mixing glass.
Strain into an Old Fashioned glass over block ice.
Garnish with an orange zest.

Tigers Tears

Ingredients:
30 ml RDS Traditional
10 ml RDS Cocos Nucifera
15 ml Amontillado sherry
40 ml mango juice
15 ml kithul treacle
20ml tamarind water
(1 part tamarind paste:10 parts water)
2 bar-spoons coconut yoghurt
4 dashes aromatic bitters

Method:
Add all ingredients into a cocktail shaker and shake with ice.
Fine strain into a tall glass over fresh ice.
Garnish with dehydrated pineapple, cocktail cherries, and curry leaves.
*Frangipani flowers optional

By Elise Godwin, 2017 Australian RDS national cocktail competition winner.
’Of All Things Tiki, Land & Sea’

The Keel

Ingredients:
40ml RDS Traditional
15ml Dom Benedictine
10ml wattle seed Manzanilla sherry
7.5ml amaretto
1 dash aromatic bitters
1 dash Absinthe

Method:
Stir down all ingredients over ice in a mixing glass.
Strain into a Nick & Nora glass.
Garnish with trimmed lemon twist.

By Daniel Hilton, 2019 Australian RDS national cocktail competition winner.
’From Cane to Glass’