This tiki-inspired cocktail created by Dylan Williams, premium bartender at H Tasting Lounge at The Westin Bayshore, offers a nostalgic nod to the days when the Bayshore was home to the tropical Trader Vic’s restaurant.

• 1.5 oz fresh pineapple juice
• 0.5 oz fresh orange juice
• 0.25 oz charred pineapple falernum (see recipe below)
• 1.75 oz pandan coconut syrup (see recipe below)
• Ms Betters Pineapple Star Anise bitters
• 2 oz Flor de Cana 7 Year Old rum
• Garnish: freshly grated nutmeg

Place all ingredients in a tiki mug and fill halfway with shaved ice; swizzle, then fill with more shaved ice. Grate fresh nutmeg over top and serve with a straw. Serves 1.

Pineapple Falernum

• 1 tsp citric acid
• 1 tsp coarse salt
• 1.5 cups toasted, chopped and blanched almonds
• 0.5 cup chopped fresh ginger
• 1 Tbsp whole cloves
• 1 Tbsp whole allspice
• 2 star anise pods
• Zest of 1 lime
• 1 lb lime leaves
• ½ pineapple, chopped and charred
• 4 cups evaporated cane sugar
• 7 cups water
• 1 cup Jamaican rum

Place all ingredients except the rum in a pot and simmer for 2 hours. Remove from heat and stir in the rum. Strain and bottle. Will keep in the refrigerator for up to one month. Makes about 4 cups (1 L).

Pandan Coconut Syrup

• 1 (14 oz) can Savoy coconut cream
• 14 oz evaporated cane sugar
• 1 dash Ms. Betters Pineapple Star Anise bitters
• 1 tsp coarse salt
• 1 oz Flor de Cana rum
• 2 full-length pandan leaves (available in Asian, Filipino and specialty markets

Stir together the sugar and coconut cream at room temperature until sugar has dissolved. This will take about 10 minutes. Stir in the bitters, salt and rum.

Bruise and rip the pandan leaves and allow to infuse in the syrup for one hour. Remove leaves. Bottle the syrup. Will keep in the refrigerator for up to one month. Makes about 2.5 cups.

—by Dylan Williams