The Marlin Recipe

Combine and shake

Add aged rum, white rum, orange curaçao, fresh lime juice, orgeat, and simple syrup into a shaker filled with ice. Shake vigorously for 10–15 seconds until well chilled.

Serve

Fill a double old-fashioned glass with crushed ice. Strain the shaken mix over the crushed ice. Slowly pour the dark rum over the back of a spoon so it floats on top.

Garnish with a mint sprig and a lime wheel. Serve with a short straw and enjoy immediately.

Muddle basil

In a shaker, gently muddle the fresh basil leaves with the simple syrup and fresh grapefruit juice to release the basil aroma—do not over-muddle to avoid bitterness.

Shake with spirits

Add vodka (or gin), lime juice, and a scoop of ice to the shaker. Shake vigorously for 12–15 seconds until well chilled and slightly frothy.

Double strain and serve

Double-strain into a chilled coupe or martini glass to remove basil bits and ice shards. Express a grapefruit twist over the surface and drop it in as garnish.

Dry shake (if using egg white)

If using egg white for extra foam, combine coconut rum, vanilla vodka, cream of coconut, half-and-half, lime juice, and egg white into a shaker without ice. Dry shake vigorously for 10–15 seconds to emulsify and build foam.

Wet shake

Add ice to the shaker and shake again for 12–15 seconds until very cold and frothy.

Double-strain into a chilled coupe glass. Garnish with a sprinkle of toasted coconut flakes on top of the foam. If not using egg white, simply shake all ingredients with ice and strain.

Prep the glass

Rub a lime wedge around the rim of a rocks or coupe glass and dip into salt or tajín to coat the rim. Fill the glass with fresh ice if serving on the rocks.

Shake

In a shaker filled with ice combine tequila, orange liqueur, lime juice, grapefruit juice (if using), and agave syrup. Shake vigorously for 10–12 seconds until well chilled.

Serve

Strain into the prepared glass over fresh ice (or serve neat in a chilled coupe). Garnish with a lime wheel on the rim.