Tiki drinks — those involved and elaborately garnished, sometimes garish, tropical cocktails — are historically rum’s domain. But the GrandTen Bar, part of GrandTen Distilling in South Boston, crafts a tiki-style drink with the distillery’s own made-in-house spirits that flouts convention. At the mahogany bar — paces away from the stills that crank out rum, vodka, gin, and liqueurs — bar manager and bartender Steve ­Schnelwar’s Tiki Torch is part of the menu of thoughtful cocktails. It’s built on a base of pineapple juice and Fire Puncher Black, a vodka flavored with chipotle peppers and cocoa nibs from Somerville’s Taza Chocolate. Tart Massachusetts cranberry liqueur and acidic lime juice slice through the pineapple’s sweetness, playing against the vodka’s earthy heat. It’s the perfect drink to take us into fall. Liza Weisstuch

TIKI TORCH

Makes 1 drink

1½ ounces GrandTen Fire Puncher Black vodka

1½ ounces pineapple juice

½ ounce GrandTen Craneberry

¼ ounce fresh lime juice

¼ ounce simple syrup (to make: in a small saucepan over low heat, heat equal parts sugar and water just until sugar melts)

2 dashes Bittermens Elemakule Tiki Bitters

1. Into a shaker over ice, pour all ingredients and shake vigorously for 10 seconds.

2. Strain into an empty highball glass.

3. Add ice to finish.

Adapted from the GrandTen Bar

Liza Weisstuch can be reached at liza.weisstuch@gmail.com. Follow her on Twitter @livingtheproof.