Happy (almost) Valentine's Day! / Happy Galentine's Day! Admittedly, John and I aren't big Valentine's Day people. Once you're married, we feel like your anniversary takes precedence over a non-personal 'greeting card' holiday -- apologies to anyone fervently into the holiday. However, before we were married, we DID discover a hack for the day that's become a tradition: Go to a BAR!

Yes, while everyone else is fighting over fine dining reservations, we opt instead for an early, normally-hard-to-snag bar reservation. We love it. Keep meals casual that day, or order takeout, or do a make-your-own pizza night (which we're doing on Sunday). 😊

On to the drink of the month! Many years ago, we were in Phoenix visiting John's old college roommates/life-long friends to attend an epic Christmas party one of them hosts each year in early December. We stayed at a really nice Westin and one night, went up to the rooftop bar for a nightcap... and that's when we discovered the base of what would become our wedding cocktail.

It was called the ""Sundevil Spritz" (ASU's mascot) and all John needed was the ingredients to try to reverse engineer (and zhuz up) the cocktail. It didn't take long, and now we technically have two versions, for anyone who prefers a less (or more) tart grapefruit flavor. 

Once we had this perfected recipe, we made it for friends and family, all of whom say they absolutely love it. IMO, it's the perfect goldilocks drink, so I think it deserves to be categorized as one of the best (and simplest) crowd-pleaser drinks out there (also easy to pre-batch for Galentine's or other group hangs). It's low-ABV (so you can have several), not too sweet, not too sour, bitter, or boozy. Delicious all year-round, but in the summer you'll find it pairs incredibly well with a lazy pool day.

I'm also incredibly proud of the name I came up with for this drink. Birds of Paradise are sort of our official "flower" as a couple. It happened to be our wedding venue's logo, I had them in my wedding bouquet, it was John's boutonniere, they're just beautiful and bountiful in San Diego, and of course… it has the word "paradise" in it, so it makes us think of just that. (Oh! And they are on the personalized cufflinks I gave John on our wedding day :)

If you're looking for the best Valentine's Day cocktail for an at-home celebration (or post-dining out drink), we think this is it. Here's the recipe (for our favorite version):

Lovebirds of Paradise

• 2 oz Aperol
• .75 oz lemon juice
• .25 oz Monin hibiscus syrup
• 4 oz San Pellegrino Pompelmo (grapefruit)
  • Optional alternative: Fresca

Build over ice in a stemmed wine glass and stir. The hibiscus syrup will sink to the bottom over time, so be sure to give it a swirl every now and then (we usually drink them fast enough that this isn't a problem 😉)

Optional garnish: A lemon twist or wheel

Try it at home and let us know how you like it -- we're eager to hear if it's a true crowd-pleaser beyond our own circle. Cheers! 

Hello, wayward spirits! Yes, the holidays are over, but it's still winter (and winter weather) in most parts of the Northern Hemisphere (not in San Diego, however!) —​ so a winter cocktail is still well within reason for the season. 

We've had this recipe for quite a while, in fact it's technically a re-publish (ironically this one should be called the "better" frosted coconut blitz), but it required some new ingredients and tweaking to get to what we think is now a much better tasting version of our original. It's one of those drinks that have a lot of odd-sounding ingredients together, but with the perfect proportions, *chef's kiss*. So ratio and brands were key to perfect, otherwise it ends up tasting like... well, keywords we probably don't want to show up associated with our blog, haha.

You needn't worry about that if you follow these directions precisely. :) It's a great dessert drink, perfect for enjoying around a bonfire under layers and layers of blankets in the chilly winter air.

Frosted Coconut Blitz

• 1 oz lime juice
• .5 oz homemade cinnamon syrup
• .75 oz dry curaçao
• .75 Real Coconut Cream
• 1 oz coconut rum (SelvaRey Coconut Rum or RumHaven Coconut Water Rum)
• 1.5 oz blended aged rum (Mount Gay XO)
• 3 dashes angostura bitters
• Garnish: grated nutmeg
• Optional garnish: frozen cranberries rolled in lime juice and sugar-coated (to give a frozen icy effect) or a lime wheel 

Shake with ice and strain over fresh ice into a rocks glass.

​Our cinnamon syrup recipe: (Adapted from Smuggler's Cove)
The only difference in our recipe from the original linked here, is we add 2-3 tsp of ground cassia cinnamon once the sugar is completely dissolved (whisk quickly to distribute).

John and I stumbled upon this cute Anthropologie-esque store around the holidays during a weekend getaway in Laguna Beach, and found these perfect mugs.

The irony is that we're far from Scrooges — definitely into Christmas and the holidays and all (though Halloween is our favorite), but John had just created his 'bitter punch' we didn't really have a name for yet, and I thought: "bitter," "bah humbug," how about we call it our "Bah Humbug Punch" and serve it in these mugs!?

It's one of my all-time favorite drinks going into our namesake cocktail book. In fact, I regularly annoy John into making it outside of the holidays I love it so much (so when it's 'the season,' he can't get all 'bah humbug' about it ;). It has all the hallmarks of a great winter punch: spices, rum, bitter liqueurs, and just enough tropical notes to create a true "Christmas in paradise" vibe.

Without further ado, here's the recipe:

Bah Humbug Punch (makes two)

• 2 oz lemon juice
• 1.5 oz homemade cinnamon syrup
• .5 oz hibiscus syrup (Monin)
• 3 oz guava juice (Kern's - shelf stable)
• 2 oz Campari
• 1 oz Aperol
• 1 oz white rum (we use Copalli, Denizen or Planteray 3 stars)
• Garnish: A few dashes of orange bitters, lemon wheel and 50/50 mix of grated cinnamon and nutmeg (do NOT forget this grated sprinkle, truly uplevels the whole drink!)

Stir and strain over ice into a Bah Humbug mug (or any other rocks-equivalent glass/mug). To zhuzh it up, use a large, clear ice cube and stamp — sprinkled spices will bring out the ice stamp and look elegantly appointed.

Our cinnamon syrup recipe: (Adapted from Smuggler's Cove)
The only difference in our recipe from the original linked here, is we add 2-3 tsp of ground cassia cinnamon once the sugar is completely dissolved (whisk quickly to distribute).

Hello, hello! We're excited to be back and have lots of updates to share.

​First and foremost, Wayward Sprits has been revived! You can expect all the same, great things from WS as before — original cocktail recipes, destination guides, bar reviews and more.

Second, hi! If you're new here, this is Autumn Enoch. John and I are working on the blog together now, which brings me to some life updates:

John and I got married at Paradise Point Resort in San Diego on September 21, 2023, and then spent two+ magical weeks in French Polynesia on the honeymoon of our dreams.

Then, after years of weekend getaways, in June 2024 we moved to San Diego, where I'm originally from. We upgraded to a beautiful rental house with a pool and (of course) backyard tiki bar near La Jolla.

We're also working on a namesake cocktail book filled with all of John's best original recipes, and we're hoping to publish it before next summer.

Finally, the biggest update of all. We're working toward our future plans of ditching our corporate jobs and opening a beachfront tiki bar in Costa Rica.

For real. Not a daydream, not hyperbole. We're taking actions to realize that dream.

So, follow along as we work toward publishing our first book, becoming expats and opening up the best tropical bar in Costa Rica. *Now taking reservations for 2035* 😉

I don’t know about you, but I could use a drink… and by a drink, I mean a spirit-forward tropical cocktail that helps me sail away from my worries (or maybe even forget them entirely).

Typically, when I’m craving a boozy concoction, I fall back on some of the tiki staples: Zombie, Après-ski Swizzle, maybe even a boozy grog, etc. But why not break the mold, and create one of our own?

This week, we bring you the Wayward Spirits. Seeing as this drink is our namesake, we promise you bold and exotic flavors that will help you escape your woes, and knock you on your butt in the process. While this drink is delicious, beware: we recommend only consuming 2 at most (lest you want a headache tomorrow).

The following post provides the necessary ingredients and steps for making this drink at home. Let us know what you think in the comments — cheers!

Recipe/ Instructions:

Glassware: Brandy Snifter or Hurricane Glass

Ingredients:

• 2 oz high-proof Jamaican rum (we used Smith & Cross)
• ½ oz black rum (we used Bacardi Black)
• ½ oz fresh orange juice
• ¼ oz vanilla syrup
• ¼ oz cinnamon syrup
• ¼ oz orange curaçao
• 1 oz fresh lime juice
• (Angostura bitters and grated nutmeg to garnish)

Cocktail Steps:
Combine all ingredients in a shaker with ice, and shake for 10 seconds. Pour over crushed ice. Add 3-4 drops of Angostura bitters. 

Garnish:
Garnish with a few lime wedges and grated nutmeg

Wayward Spirits Rating:
Overall Score - 5

Not for the faint of heart, this drink is for the bold and adventurous drinker. Much like other boozy tiki concoctions, this drink is very spirit forward (using navy strength funky Jamaican rum), with tiki staples (vanilla, cinnamon, citrus) serving as a refreshing backdrop.

I’d recommend experimenting with different rums for this recipe (though don’t stray too far from high proof Jamaican rums). Cheers, and let us know what you think in the comments!​

If you are anything like me, you tend to avoid Blue Hawaiians.  Personally, I have always shied away from using blue curaçao when making tiki drinks, as I've always found the taste fairly hard to incorporate properly, and inevitably the drink ends up too sweet (plus, nothing says synthetic sugar like bright blue food coloring). 

With 2022 being the year of overcoming obstacles and trying new things, this week we have a treat for you:  a cocktail with blue curaçao that is actually REALLY good.  

A Wayward Spirits original, The Creature From The Blue Lagoon is a delicious and rummy riff on a piña colada, painkiller, and/or lava flow (or really any coconut-oriented resort cocktail), but with a bit more of a spiced/herbal flavor due to the allspice dram and bitters. 

Despite the key ingredients (coconut and blue curaçao) sounding quite sugary, this drink is not as sweet as you would suspect, making it a great alternative to the aforementioned "resort drinks" like the Blue Hawaiian.

The following post provides the necessary ingredients and steps for making this drink at home. Let us know what you think in the comments — cheers!

Recipe/ Instructions:

Glassware: Brandy Snifter or Hurricane Glass

Ingredients:

• 1 oz lime juice
• 1 oz creme of coconut
• 1 oz blue curaçao
• ¼ oz allspice dram (we use St. Elizabeth Allspice Dram)
• 1 ½ oz white rum (we used Denizen Aged White Rum)
• ½ oz coconut rum (we used Malibu)
• ½ oz black or dark rum float (we used Goslings Black Seal)

Cocktail Steps:
Combine all ingredients (minus dark rum) in a shaker with crushed ice (and one or two large agitator cubes) and shake well. Open pour into brandy snifter or hurricane glass, and top with crushed ice as needed. Add the dark rum float, and 5-6 drops of El Guapo Polynesian Kiss bitters (or Bittermens Elemakule Tiki bitters).  

Garnish:
Garnish with a few lime wedges.

Wayward Spirits Rating:
Overall Score - 5

This drink really surprised us.  We were not expecting to love it nearly as much as we do, and this drink has crash landed its way into our "top 3" original cocktails here at Wayward Spirits.  We liked it so much that we made multiple back-to-back, a rarity for drinks with creme of coconut.

If you are a fan of coconut-drinks, but cringe at the thought of Blue Hawaiians or Lava Flows, we highly recommend giving this drink a chance.  The citrus, allspice dram, and bitters help offset the sweetness of the coconut and blue curaçao, making this a well-balanced alternative to traditional resort drinks.   Cheers!

One of my core resolutions for 2022 is to expand my horizon by incorporating lesser used alcohols into my tiki repertoire.

While I’ve never been a fan of whiskey, Kentucky bourbon has always held a special place in my heart — after all, Wild Turkey 101 neat was the first drink that I ever consumed.

This week, we’re bringing a little bit of Midwest Americana to the world of tiki with our newest recipe: the Kentucky Kraken.

This drink blends an American classic (bourbon and ginger) with a tropical twist (pineapple juice and citrus) — producing a unique and savory tiki drink that is both simple to make and pleasing to all palettes.

The following post provides the necessary ingredients and steps for making this drink at home. Let us know what you think in the comments — cheers!

Recipe/ Instructions:

Glassware: Old Fashioned Glass

Ingredients:

• 2 oz Kentucky Bourbon (we used Four Roses)
• 1 oz lime juice
• 1 oz pineapple juice
• ¾ oz ginger syrup (we used Morris Kitchen Ginger Syrup)

Cocktail Steps:
Combine all ingredients in a shaker with ice. Shake of 10 seconds. Pour over crushed ice. Add 3-4 drops of Angostura bitters. 

Garnish:
Garnish with candied ginger on a cocktail pick.

Wayward Spirits Rating:
Overall Score - 4.5

The Kentucky Kraken is delicious and simple to make. It’s a fantastic choice for those who don’t particularly care for rum (or stereotype tiki drinks as “too sweet”). At bare minimum, it provides a much needed alternative to juleps and Kentucky mules (which I personally feel are a bit played out).

I’d recommend experimenting with different bourbon’s for this recipe — for example, we used Four Roses bourbon (which was absolutely delicious), but higher proof (or small batch) bourbons may produce a whole new flavor, possibly worth exploring.

Happy New Year, fellow tiki fans! I’m excited to be kicking off 2022 by returning from my 11-month hiatus, and bringing you the very best in tiki recipes, bar reviews, and travel suggestions.

2021 was a particularly hard year for me and my family. My father passed away at the young age of 70 after a short-but-brutal battle with mesothelioma, a very painful and debilitating form of cancer in the stomach and surrounding organs. While it’s comforting to know that my dad lived a full and adventurous life, it was difficult to watch him fade away so quickly and endure an agonizing struggle towards the end.

While I miss my father every single day, his wisdom, highly principled lifestyle, and kindhearted spirit lives on — mainly through how he impacted the lives of those who knew him. So without further ado, I dedicate my first drink of 2022 to my dad: “The Don.”

This particular drink is made with Lyre’s White Cane Spirit - a delicious and impressive alcohol-free spirit that mimics the taste and flavor of a complex Rhum Agricole. By using Lyre’s, I was able to create a low-proof drink in my dad’s honor, as he spent the past 33 years of his life sober (after losing his mother to alcoholism).

The following post provides the necessary ingredients and steps for making this drink at home. Let us know what you think in the comments — cheers!

​About Don Enoch, inspiration of "The Don"

Donald West Enoch (born May 22, 1952) was a wildly passionate and eclectic man who perfectly embodied the spirit of “jack of all trades, master of too many.” His interests were endless and he played many roles throughout his lifetime — a father and husband, a brother, a director/stage director on Broadway, construction worker, architect, attempted clown, poet, writer, artist, sailor, English teacher... but most of all, an inspiration to those who knew him.

He especially enjoyed advocating and fighting for those who felt disenfranchised, down on their luck, or labeled as “lesser” in some way. He had a gift for looking at each person and identifying their greatest gifts and potentials, rather than shortcomings and stereotypes. This was particularly true as a teacher, where he created the annual tradition of awarding one of his non-AP classes that exceeded expectations the “Who Would’ve Thunk It” trophy (a nod to his appreciation for underdogs everywhere).

Finally, Don made it a habit to carve his own path in life - at times making things more difficult for himself along the way. This was not out of some misguided notion that he had to be “unique” or “different,” but rather a desire to be able to look back on his life and know that he did the right thing - the Don Enoch way.

Recipe/ Instructions:

Glassware: Short Hurricane Glass

Ingredients:

• 1½ oz Lyre's White Cane Spirit
• ½ oz black rum (we used Goslings Black Seal)
• 1 oz lime juice
• ½ oz mango purée infused syrup (we used Mango Reàl, Mango Puree Infused Syrup)
• 1 oz orange juice
• ¼ oz allspice dram (we use St. Elizabeth Allspice Dram)
• ¼ oz orgeat

Cocktail Steps:
Combine all ingredients in a shaker with ice. Shake of 10 seconds. Pour over crushed ice. Top off with a splash if grenadine. 

Garnish:
Garnish with a lime wedge and tropical umbrella.

Wayward Spirits Rating:
Not Applicable

As “The Don” is a tribute to my dad, it would feel a bit self-serving to give this drink a formal rating.

Instead, I will speak to quality of Lyre’s White Cane Spirit. Most of my time making cocktails, I have always avoided non-alcoholic spirits for the same reason I avoid instant coffee — it simply is not a good replacement for the real thing and usually tastes pretty awful.

Lyre’s completely changed my perception of non-alcoholic spirits, not only accurately capturing the complex flavor of rum, but providing me with a new alternative to the high proof tiki drinks I’m used to making.

Next time you are hosting a party, gathering, or dinner (especially with children, or lightweight drinkers like most of my family) — try incorporating Lyre’s into your cocktail repertoire…. I have a feeling you will love it as much as I do.

As the infamous Jack Sparrow once said, “Not all treasure is silver and gold, mate.” This week’s cocktail, named in honor of our beloved pirate captain, certainly proves the wisdom of this saying.

Originally created by Autumn’s father, Lars Skinner (a.k.a. “Mad Max”), the Jack Sparrow is a tiki cocktail worth its weight in treasure. It incorporates the unique flavors of Brinley Gold “Shipwreck” mango rum, bold dark rum, citrus, and effervescence - making it all too easy to find yourself looking at the bottom of an empty glass wondering, “why is the rum always gone?”

It goes without saying that this drink is best enjoyed while sailing the Seven Seas in search of cursed Aztec Gold (or watching Pirates of the Caribbean, if you find yourself without The Pearl).

The following post provides the necessary ingredients and steps for making this drink at home. Let us know what you think in the comments — cheers!

Recipe/ Instructions:

Glassware: Zombie glass or Footed Pilsner

Ingredients:

• 2 oz Brinley Gold “Shipwreck” Mango Rum
• ½ oz dark rum (we used Bacardi Black)
• 1 oz lemon/lime juice (1:1 ratio)
• 1 oz simple syrup
• 3 oz club soda
• 1 dash orange bitters

Cocktail Steps:
Combine all ingredients (minus the club soda) in a cocktail shaker, and shake with ice for 10 seconds.  Strain into a glass with cubed ice, and top with 3 oz club soda and a dash of orange bitters.

Garnish:
Garnish with a lime wedge (or a lime "island" with a planted pirate flag).

Wayward Spirits Rating:
Overall Score - 5

The Jack Sparrow is a tiki breakthrough hiding in plain sight. It is so smooth that it drinks like an adult soda, with the quintessential tropical flavor of mango and citrus, followed by a healthy dose of rum.

This cocktail is delicious, easy to make, and a great alternative to juice-based cocktails that all taste the same.

Pop on your favorite Pirates movie and give it a try! You may just find that it gives you the courage to fend off that pesky Kraken...

Hey there fellow tikiphiles - Happy New Year! Cheers to the prospect of a more adventurous (but less eventful) 2021. Hopefully this will be the year where we overcome some of the hardships and heartaches we have all faced over the past year, and get the chance to get out and see the world (safely and ideally with a tiki drink in hand).

But before we leave the holiday season in the rear-view mirror, we wanted to share a modern twist on an old classic: the Better Frosted Coconut Blitz. We found the original recipe for this drink online, and it called for coconut flavored vodka (yuck), so we made some much needed improvements.

The Wayward Spirits version of the frosted coconut blitz incorporates some of the more tried-and-true tiki favors and ingredients: lime, coconut cream and rum, cinnamon, dry curaçao, and aged blended rum. If you’re looking for a festive holiday drink that tastes like a lighter (yet more complex) version of a piña colada, this may be the drink you’ve been looking for.

The following post provides the necessary ingredients and steps for making this drink at home. Let us know what you think in the comments - cheers!

Recipe/ Instructions:

Glassware: Any Glass

Ingredients:

• 1 oz lime juice
• ½ oz cinnamon syrups
• ¾ oz dry curaçao (we used Pierre Ferrand)
• 1 oz coconut cream (we used Coco Lopez)
• 1 oz coconut rum (we used Malibu)
• 1½ oz blended aged rum (we used Mount Gay XO)
• Angostura bitters (optional)

Cocktail Steps:
Combine all ingredients in a cocktail shaker, and shake with ice for 10 seconds.  Strain into a glass with crushed ice, and add 3 dashes of Angostura bitters (optional).

Garnish:
Garnish with fresh grated nutmeg and sprig of mint.

Wayward Spirits Rating:
Overall Score - 4.5

The Wayward Spirits Better Frosted Coconut Blitz is a vast improvement from the original recipe (which included coconut flavored vodka, triple sec, and heavy cream - ew).

This cocktail is delicious, easy to make, and a great alternative to a piña colada (plus far fewer calories - for those of you like me who are attempting a healthier 2021).

Give it a try, and let us know what you think in the comments!