1. Painkiller

The menu changes frequently at the cocktail den Copycat Co., which sometimes goes full-on tiki. Regardless of the night’s theme, the barkeeps are happy to whip up a goblet of rum, fresh orange and pineapple juices, coconut cream, and nutmeg. 1110 H St., NE.

2. Zombie Circa 1946 Scorpion Bowl

Jon Arroyo of Farmers Fishers Bakers has built one of the largest tiki-bar menus in Washington, exploring classics such as this midcentury scorpion with rum, gin, pisco, and citrus. 3000 K St., NW.

3. Poker Face

Guests at Pepita can’t keep a straight face when receiving this showstopper—a copper pineapple filled with vodka, fresh juices (passionfruit, more pineapple), kefir lime, and a spicy peppercorn tincture. 4000 Wilson Blvd., Arlington.

4. Mohan Travels to Peru and Gets a Haircut

At Barmini, José Andrés’s temple to molecular mixology, you’ll find this creative concoction of walnut liqueur, pisco, chicha morada, and a rosemary “Mohawk” styled after barman José Rivera’s former mane. 501 Ninth St., NW.

5. Off the Coast of Hanauma Bay

Get to Dram & Grain early to snag this drink served in a treasure chest. (There’s only one such vessel—otherwise you’ll receive a flaming bowl.) It’s loaded with two rums, fermented-tea Falernum, and toasted-coconut orgeat. 2007 18th St., NW.

6. Pineapple of Hospitality

Rum and “secrets” are the only ingredients Owen Thomsen will divulge for this cocktail at Archipelago. The recipe is a version of one he created years ago to bestow on patrons, as a fun bonus drink—minus the flames. 1201 U St., NW.

This article appears in our July 2016 issue of Washingtonian.

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