In this large-format frozen Tiki quaff by barman Andy Bixby, the flame is only a small part of a showstopping presentation. Sweet-sipping Ron Zacapa 23 and robust Thomas Tew Widows Walkwhite rum are fused with lime juice and an array of time-intensive, house-made ingredients—toasted coconut orgeat, mavi falernum (made with a Puerto Rican fermented tea), the bartender’s eponymous Bixby’s Beach Bar dram and dried plum bitters—all over crushed ice in a ceramic treasure chest. At the center is a charred lime half, filled with absinthe and overproof rum and lit on fire at the table.