Matcha Maker

We've been asked what makes a cocktail worthy of being on our website. It's pretty simple... knowing what it tastes like, would we order it in a bar? If the answer is "hell yes" it makes to the page. Despite the crazy color of this one, it's most definitely a hell yes.

Distilled from cacao (yes, that fruit that chocolate comes from), Solbeso has flavors reminiscent of brandy, rum, tequila and even grappa, yet it's none of those. For this reason, we've taken to seeing just how far we can stretch the surrounding ingredients and still get something worthy of sharing (we haven't failed yet). 

For this one, we've worked to compliment the flavors of Solbeso while also highlighting another current obsession: matcha green tea. Available here in Nashville at K&S World Market, it is a finely-ground powder of specially-grown green tea leaves, which results in a bright green hue from the chlorophyll. Packed with promises of health and wellness, it's a great way to add a little conscience to your drinking habit.

 

equipment

cocktail shaker
strainer
fine mesh strainer
cocktail glass

ingredients:

2 oz Solbeso
.5 oz lemon juice
.75 oz simple syrup
1/4 tsp matcha green tea powder
2 dashes orange bitters
1/4 tsp orange flower water
strip of orange peel and edible flower petals for garnish (optional)


method:

Add the Solbeso and matcha green tea powder to your cocktail shaker and dry shake (without ice) for a few seconds to combine. Add lemon juice, simple syrup, bitters and orange flower water and fill with ice before shaking to chill. Double-strain into a cocktail glass, garnish and serve. 

Tiki Takedown

An artist friend recently told us the story about a buddy who would get drunk on Tiki Drinks and set up a makeshift bowling alley in the back yard. He used a series of Tiki heads as the pins and called it Tiki Takedown. 

It sounded like fun to us, but we don't have any Tiki heads. Oh well, apparently we'll just have to get drunk and not worry about the game.

We made this with some fine-ass rum that will be at our October 3st of the Month - Papa's Pilar Rums. These rums are aged and blended in what's called the Solera process. They are aged in bourbon and port wine barrels before being blended and finished in sherry casks. The result? Fine ass rum. Didn't we already tell you that?!

 

equipment:

cocktail shaker
strainer
bar spoon
crushed ice
tall glass

ingredients:

1.5 oz Papa's Pilar 3 Blonde Rum
1.5 oz Papa's Pilar 24 Dark Rum
1 oz fresh-squeezed lime juice
1 oz fresh-squeezed orange juice
1 oz unsweetened pineapple juice
.5 oz cinnamon syrup
1 barspoon orange flower water
3 dashes bitters
fresh lime and flower garnish

 

method:

Fill serving glass with crushed ice. In your cocktail shaker, add all ingredients except bitters and garnish. Shake vigorously for 15-20 seconds and strain into serving glass. Add bitters on top, garnish and serve.

Hothouse Flower Tequila Cocktail

Tequila is much more versatile than people think. Yes, it's great in shots and margaritas, but if that's all you're doing with your tequila, you are missing out.

This slightly spiced and very floral cocktail gets the flavors from a few key ingredients. One of our favorite cocktail additions these days is Ancho Reyes. We put it in our Prickly Puebla cocktail a few weeks ago and love the slightly spicy notes it imparts. We paired it with Korean chili powder. Different from the typical chili flakes you shake on your pizza, Korean chili powder has a slightly smoky flavor with more depth and less heat in the forefront. 

The floral flavors came from a combination of St. Germain elderflower liqueur, homemade hibiscus syrup (see our recipe in the Hibiscus Breeze cocktail) and orange flower water. Once combined, it made for one hell of a delicious cocktail!

 

equipment:

cocktail shaker
rocks glass

ingredients:

1.5 oz El Jimador Tequila
.5 oz Ancho Reyes
.5 oz dry curaçao 
.5 oz St. Germain
1 oz fresh-squeezed lime juice
.5 oz hibiscus syrup (see recipe here)
1 dash orange flower water
Pinch of Korean dried chili peppers for garnish


method:

combine all ingredients except garnish in a cocktail shaker with ice and shake 15-20 seconds to chill. Transfer to rocks glass and sprinkle chili power on top.

Rum Pomander

An early form of aromatherapy, the pomander was a an ancient way perfuming one's self or environment. These days, it often refers to those oranges studded with cloves you see Martha Stewart making. Either way, it seemed a fitting title for this cocktail full of flavor and spice. 

The spice comes from the tasty 92 proof Spiced Rum from Sugar Island Rum Co. and a pinch of cardamom. The orange comes from the flavors of Aperol, orange bitters and orange flower water. 

It's a boozy, complexly-flavored cocktail, but one worth trying. 

 

3st of the Month presents: the Rum Pomander Cocktail

equipment:

cocktail mixing glass
bar spoon
strainer
collins glass

ingredients:

1.5 oz Sugar Island Spiced Rum
.75 oz Aperol
1 oz fresh lime juice
pinch ground cardamom
2 dashes orange bitters
2 dashes orange flower water
strip of orange peel for garnish


method:

Fill mixing glass with ice and add remaining ingredients (except the garnish of course). Stir to chill for 15-20 seconds. Fill collins glass with ice and strain cocktail into glass. Garnish with twist of orange peel. 

Jalisco Bloom

When we started our flower water cocktail experiments, tequila was the first spirit we reached for. A good blanco tequila is much more mixable than folks give it credit for. It's a perfect vehicle for the subtle flavors of orange flower water.

A by product of the distillation process used to produce orange flower oil, orange flower water can be found at many Middle Eastern markets or online at Amazon. Outstanding in cakes and desserts, it's one of our favorite ingredients in cocktails as well. Best known for its inclusion in the classic Ramos Gin Fizz cocktail, it adds a floral bitterness. While it might smell a little like blue-hair old lady perfume, the flavor is significantly more complex with pleasant soapy and bright bitter notes. A little goes a long way, so if you're experimenting, try adding less before you add more. Deal?

 

equipment:

cocktail mixing glass
bar spoon 
strainer
rocks glass

ingredients:

2.5 oz blanco tequila
.25 oz orange flower water
.25 oz orange liqueur
.5 oz fresh-squeezed orange juice (fresh is best!)
strip of orange peel for garnish

 

method:

In a cocktail mixing glass filled with ice, add tequila, orange flower water, orange liqueur and orange juice. Stir for 20-30 seconds to chill. Place a few ice cubes in a chilled rocks glass and strain cocktail into glass. Express oils from the peel above the cocktail and place into glass to garnish.

Orange & Brandy Re-Daiquiri

Daiquiris have gotten a bum rap. Originally as simple as rum, lime juice and sugar, they've been kidnapped by beachfront resorts and turned into sugary-sweet neon concoctions. But they don't have to be. We've taken it on to reclaim the daiquiri - and rum, for that matter. The original American spirit, rum has been overshadowed by bourbon and whiskey, but shares some of the same characteristics thanks to barrel aging.

In this version, we've shaken it and served it on the rocks, but you could also strain it into a chilled coupe glass for a more classic daiquiri presentation. The substitution of fresh-squeeze orange juice for lime juice is key in this - don't use bottled orange juice. Grab a fresh orange and squeeze it. It's not that damn hard. 

In addition to the orange juice, this one also includes orange flower water. The floral quality of the flower water is further enhanced by the sweetness of the peach brandy, but any brandy will do. If you don't have one on hand, just swap it out with simple syrup - it won't be quite as good, but we doubt that you'll let it go unconsumed! 

 

equipment:

bar shaker
strainer
cocktail glass

ingredients:

2.5 oz dark or black rum
.75 oz fresh-squeeze orange juice
.25 oz peach brandy
4 dashes orange flower water
2 dashes orange bitters
orange segment for garnish

 

method:

In a cocktail shaker full of ice, add rum, oj, brandy, orange flower water and bitters and shake for 20-30 seconds to chill. Strain into a chilled glass (with or without ice) and garnish with a fresh orange segment.