"The inspiration for the Island in the Sun came from wanting to create a summertime crusher that is somewhat tikiesque," says Sam Gough of Denver's Union Lodge No. 1. To create a summer brandy cocktail, he chose Singani 63, the Bolivian muscat brandy, for its floral and tropical fruit notes, and fat-washed it with coconut to bring in a bit of nuttiness and a silky body. The acidity of a kiwi shrub is then balanced with sherry and a brown miso tincture. "I hope it transports people to the tropics," he says.