Served in a Tiki-style scorpion bowl, this large-format elixir by head bartender Tyson Buhler employs two types of gin (Perry’s Tot and St. George dry rye gin), rather than rum, as the base. Built with lime and orange juices, as well as ginger, passion fruit and vanilla syrups, the mix is finished with bright cardamom bitters, then garnished with orchid and cinnamon. A flame is used for both visual appeal and to ignite the cinnamon, producing a spicy, toasted aroma.