From Behind the Bar

Cocktails & Mocktails

Twenty-plus years of pours, experiments, and crowd-pleasers. Make them at home — or let me make them for you.

SignatureEasy

My go-to tiki foundation. Aged rum, fresh citrus, and just enough orgeat to make you close your eyes and hear the ocean.

5 min

Crowd PleaserEasy

The one I make in bulk for parties. Scales up beautifully — just multiply everything by the number of guests and add a big block of ice.

5 min

SignatureMedium

Born at Flagler Cigar Company. Bourbon, honey, and a whisper of smoke — pairs perfectly with a good stick.

5 min

Zero ProofEasy

All the tiki vibes, none of the rum. This one disappears fast at family events — kids and adults both reach for it.

3 min

Bar ClassicEasy

A proper daiquiri — no mix, no shortcuts. Three ingredients, perfectly balanced. This is what I poured at the Golden Lion Café.

4 min

Florida OriginalEasy

A Moscow Mule took a wrong turn and ended up in Florida. Mango vodka, ginger beer, and a squeeze of Key lime.

3 min

Zero ProofEasy

Bright, tart, and gorgeous in a glass. Hibiscus tea, citrus, and a little honey — this one looks as good as it tastes.

5 min (plus tea chill time)

SeasonalMedium

When Florida finally cools down in October, this is what I reach for. Apple, spice, and a proper whiskey sour backbone.

6 min

Entertaining Tips

Set Up Your Home Bar Right

White rum, dark rum, vodka, gin, bourbon, and tequila cover 90% of what your guests will want. Add triple sec and you're set.

Bottled lime and lemon juice will ruin a good cocktail. Buy fresh, squeeze to order. It takes 30 seconds and makes a world of difference.

Simple syrup, honey syrup, and cinnamon syrup all keep for 2–3 weeks in the fridge. Batch them Saturday morning and you're ready for the party.

Use large cubes for spirits-forward drinks — they melt slower and dilute less. Crushed ice for tiki and tropical. Never use old freezer ice.

Fun Coast Bartending brings the bar to you — weddings, private parties, corporate events, and more.