There's a Bear in the Garden

• 1 oz Havana Club 7 year
• .75  oz Havana Club Rum 3 year
• 1 oz Smith and Cross Navy Strength Rum
• .25 oz Grand Marnier
• 1 oz fresh pineapple juice
• .75 oz fresh lime juice
• .75 oz fresh passion fruit nectar
• .75 oz mango puree
• .75 oz cinnamon syrup
• .75 oz vanilla syrup
• 2 dash cardamom bitters
• 4 drops Bittermens elemakule tiki bitters

Shake with one large ice cube in a large chilled shaker, strain into the biggest tiki mug you've got, top with crushed ice.

Garnish with a gardens worth of flowers, a pineapple half moon, a little umbrella, a shit-ton of mint, three pineapple fronds, and whatever other tiki stuff you can fit on it.

This is my first real attempt at an original tiki drink, a bartending niche which I admittedly have next to no experience in. Luckily Smith and Cross makes almost anything taste great. I had this dope panda tiki mug and wanted to use it, but it's like 16 oz so this ended up being a massive drink.

It turned out delicious but like I said I think Smith and cross with spices and fruit juice is amazing every time I've had it so I'm not a good judge. I pretty much had no idea what I was doing and @raynawang007sh brought home a bunch of flowers so I just sent it with the garnish. 

The name came from the mug, as well as the zombie recipe I started from. Sean of the Dead is my favorite zombie movie and the first zombie they see is the "girl in the garden". Also, the haphazard way I tossed garnishes onto this drink reminds me of a bear tearing up a campsite.

If I've committed blasphemy against the tiki gods then let their curses rain down.

Image and recipe courtesy of @thenickromancer.

@thenickromancer

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