The Snail


By David Alan. Photography by Jenna Noel.

In the Tiki era, cocktails often had long lists of ingredients—and many recipes were closely kept secrets. The snail takes this tradition to the extreme, with over a dozen ingredients that together make for a beguiling but well-balanced punch.

Super easy

The Snail


For 1 Batch(es)


  • 8 ounce(s) Flor De Caña 4 Year Gold Rum
  • 4 ounce(s) Daron Calvados
  • 2 ounce(s) Cruzan Black Strap Rum
  • 2 ounce(s) St. George Aqua Perfecta Pear liqueur
  • 2 ounce(s) Cachaça
  • 2 ounce(s) Domaine de Canton
  • 2 ounce(s) Balcones Rumble
  • 1 3/4 ounce(s) Aperol
  • 1/2 ounce(s) Hum liqueur
  • 2 ounce(s) simple syrup
  • 4 ounce(s) freshly squeezed lime juice
  • 2 ounce(s) freshly squeezed lemon juice
  • 7 ounce(s) The Bitter Truth Jerry Thomas Own Decanter Bitters

The Snail Directions

  1. Mix all ingredients in a large mixing cup and transfer to a porcelain snail (or similar tiki-ware) filled with large ice cubes and topped with crushed ice. Serve with colorful straws.