The Shark Eye [Cocktail Recipe]

New York City bar Mother of Pearl created this rye- and bourbon-based tiki cocktail whose dramatic presentation includes “shark blood.”


  • 2 dashes Bittermens Tiki Bitters
  • ¼ oz. Luxardo maraschino liqueur
  • ¼ oz. Pierre Ferrand dry curaçao
  • ½ oz. passion fruit syrup
  • ¾ oz. lemon juice
  • ½ oz. Rittenhouse rye
  • 1 ½ oz. Evan Williams Single Barrel bourbon
  • Garnish: Pineapple leaf, Peychaud’s bitters, cane syrup


Build all ingredients in a shaker tin. Dry shake with no ice. Pour into shark mug. Fill with crushed or cracked ice. Garnish with pineapple leaf cut and skewered into the shape of a fish fin, add a red and white sailor stripe straw, and dash liberally with a blend of Peychaud’s Bitters and cane syrup (shark blood).

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