Queztal

Tiki. Rum. Punch. Maple Syrup. These all go together, right? Right. We know the whole maple syrup thing sounds weird, and we weren't sure about it ourselves at first, but once we tried it we were hooked. Almost any cocktail is going to have some sort of sweet component to it. This is usually simple syrup, occasionally with a flavor included, but almost always made with basic white sugar. Don't get us wrong, we are big fans and users of simple syrup, but why not mix it up a little bit? 

To avoid any confusion, we are talking about real, pure maple syrup. If you use something in a plastic or woman-shaped bottle you're drink won't be right, as that is corn syrup, which is completely different. Real maple syrup will have a slightly thinner texture and a more subtle flavor than it's processed counterpart.

Enough about syrup, let's talk rum punch! While perfectly drinkable all summer long, this recipe will keep your tiki dreams alive well into the fall. The recipe below is for one drink, but is easily translated into a party punch that will serve many

Equipment

Cocktail shaker

Ingredients

1.5 oz Pyrat Rum
.5 oz fresh lime juice
.5 oz orange juice
.5 oz pineapple juice
1 oz maple syrup
2 dashes bitters

Method

Combine all ingredients in a shaker with ice. Shake until well mixed and strain into a glass with fresh ice.

Black Daiquiri

Tiki drinks don't get much more classic (or easy to make) than a daiquiri. The tart lime juice mixed with sweet rum will put you right into a Key West state of mind. We know that Ernest Hemingway was a big fan of these drinks, inspiring small modifications at his favorite places and even getting some new versions of this classic named for him. We made a little modification for ourselves, and we think that if Hemingway had gone black, he might not have gone back. 

You may hear daiquiri and think of a bright red strawberry frozen drink served in a neon plastic vessel somewhere near a beach. That really could not be further from what a true daiquiri is. Typically a daiquiri is made with white rum, lime juice, and sugar, shaken up and served over crushed ice.  It has a very light, refreshing flavor that is dominated by lime juice. While our version has the same components, we have highlighted the many flavors of sugar instead. That doesn't mean we're trying to sell you a sweet drink, just a cocktail with a richer depth of flavor that can be enjoyed year round. 

Instead of white rum, we've used black, which retains much more of the molasses flavor that gets removed from the white stuff. And instead of white sugar, we made our daiquiri with a demerara simple syrup, made with demerara sugar, which is a less refined type of sugar with much more flavor than it's white cousin. Without making the drink any sweeter than it traditionally would be, these ingredients add a comforting warmth to this beach classic.

Equipment

Cocktail shaker
Crushed ice

Ingredients

2 oz Kraken Black Rum
1 oz Eli Mason Demerara Syrup
1 oz fresh lime juice

Method

Combine all ingredients in cocktail shaker with ice cubes. Shake until shaker feels frozen on the outside and strain into cocktail glass over crushed ice.

Barbacoa

As much as we love mezcal, it isn't necessarily the best spirit for mixing. It has a very strong, distinct smoky flavor, much like that of a scotch. That's probably why a mezcal is most often enjoyed neat or on the rocks with little more that a piece of lime. We here at 3st strive to bring you the best in cocktails, so we did a little experimenting with the stuff and came up with something that really highlights the flavors of mezcal, but also softens it with complements. Now we know you might be thinking "bell peppers in a cocktail?" And that is certainly a fair question. The campfire flavors of the mezcal don't lend themselves to sweetness very well, so we went the savory route. We used ginger and citrus to round out the drink. This drink ended up being quite popular at our recent Tikitober event, so we hope you'll try it out and enjoy it too!

Equipment

Cocktail shaker
Crushed ice
Muddler

Ingredients

1.5 oz Los Amantes Mezcal Reposado
1 oz ginger simple syrup
2-3 1 inch slices green bell pepper
.5 oz fresh lemon juice
.5 oz fresh lime juice

Method

Muddle bell pepper and ginger syrup in cocktail shaker. Add ice cubes (not crushed) and remaining ingredients. Shake and strain over crushed ice. Garnish with a new piece of bell pepper.

Painkiller

Recipe courtesy of Ben Clemons

One of the newest members of the tiki family, the Painkiller was originally invented at the Soggy Dollar Bar in the British Virgin Islands. Quickly rising in popularity, this cocktail is one of the few tiki drinks to actually incorporate coconut, giving it that real toes-in-the-sand beachiness that you might not find in it's more metropolitan cousins.

An important aspect of the painkiller is the rum used to make it. A Navy-Strength rum is imperative to the original recipe. Navy-Strength rum is generally bottled at cask strength, or at a higher proof than most rums. The name comes from British sailors who, while conquering and pillaging the Caribbean, were given a daily allotment of rum. The sailors tested the rum to see if it had been watered down by lighting it on fire and seeing if it would burn. This was the proof they needed and is also the origin of the term proof in relation to alcohol. 

Equipment:

Cocktail shaker

Ingredients:

2 oz Navy-Strength Dark Rum (Pusser's or Smith & Cross)
.75 oz pineapple juice
.75 oz orange juice
.5 oz cream of coconut
freshly grated nutmeg
pineapple leaf for garnish

Method:

In cocktail shaker with ice, combine rum, pineapple juice, orange juice, and cream of coconut. Shake vigorously and strain into glass filled with fresh ice. Top with nutmeg and garnish with pineapple leaf.

Floridita

Recipe courtesy of Ben Clemons

You've heard of a daiquiri. You've heard of Ernest Hemmingway (we hope). And you might know that those two things go together like Pat Sajak and Vanna White. Used to be, when we thought of a daiquiri, it was of the strawberry variety; bright red and fresh out of the island oasis machine, possibly topped with canned whipped cream. How misinformed we were! The original daiquiris of Hemmingway's day were simple concoctions of rum, sugar, and lime with crushed ice. Papa Doblo (Daddy Double), as he was known to the bartenders in Cuba, earned his name by ordering two drinks at a time. Sometimes referred to as Daiquiri #2, the Floridita stays true to it's roots, embellished only with a little bit of Luxardo and grapefruit juice.

When it comes to frozen or blended drinks, ice becomes a measurable ingredient. You don't want to use too much or too little, otherwise the proportions of booze will be off, and we certainly don't want that! We consulted a bartender friend of ours on the matter and he gave us a great tip on measuring the perfect amount of ice. Simply fill the glass you plan on serving your drink in with ice, and dump that right into your blender. The liquid will fill in the gaps. This recipe makes one drink but is easy to multiply, just measure your ice accordingly.

Equipment:

Blender
Bar spoon

Ingredients:

2 oz Flor de Cana White Rum
.75 oz fresh lime juice
.5 oz Luxardo
.5 oz grapefruit juice
granulated sugar
maraschino cherry for garnish

Method:

Combine two bar spoons of sugar, rum, lime juice, Luxardo, and grapefruit juice in blender with (measured) ice. Blend until smooth and garnish with a cherry. Ideally the drink will be thick enough for the cherry to rest on top with out sinking. Thats how you know you used the right amount of ice.

Singapore Sling

Recipe courtesy of Ben Clemons

Originally created in a bar in Singapore 100 years ago and one of the oldest cocktail recipes still popular today, the Sling was adopted into tiki culture early on by Trader Vic (a pioneer of tiki drinks in the US) in a section of his drink menu titled "Drinks I Have Gathered from the Four Corners of the Globe." This menu also included such notables at the Pimm's Cup and Pisco Punch. Like it's cousin the Mai Tai, the Singapore Sling is probably most often thought of as a sweet, red drink full of rum that you enjoy at the hibachi grill, rather than the complex, tart, slightly bitter gin based cocktail it actually is. If anything, the Singapore Sling stands as the least saccharine tiki drink popular today, with all sweetness imparted by juice and the booze itself.

The famed mixologist D.A. Embury once said that "Of all the recipes published for [this drink] I have never seen any two that were alike." This one is based on one of the commonly accepted "original" recipes, but made it a little more modern and easy to make at home.

Equipment:

Cocktail shaker
Cocktail strainer
Hurricane-style glass

Ingredients:

1.5 oz london dry gin
.5 oz Benedictine
.5 oz Cherry Heering (or cherry brandy)
.5 oz fresh lime juice
1 oz pineapple juice
2 dashes Angostura Bitters
club soda

Method:

Fill shaker with ice. Combine gin, Benedictine, Cherry Heering, lime juice, pineapple juice, and bitters. Shake vigorously. Fill hurricane glass with fresh ice and strain cocktail into glass. Garnish with fresh fruit. 



Mai Tai

Recipe courtesy of Ben Clemons

Invented (arguably) by Trader Vic in his Oakland, CA restaurant in 1944, the Mai Tai gets its name from from a friend of Vic's, who tasted his first ever concoction and remarked that the drink was "mai tai," a Tahitian colloquialism that roughly translates to "awesome." We can't argue there. 

You might hear Mai Tai and think of some drink you had at a Chinese restaurant somewhere that was extremely sweet and bright red, garnished with pineapple and cherries, but in actuality that drink couldn't have been further from the real thing. Sometime in the illustrious 70's the Mai Tai went off the rails in American restaurants, becoming bastardized into some sort of rum punch made with shitty, cheap liquor and finished with whatever sweet juice and grenadine was available. Of course they were popular! Your mom and her friends (and everyone else) loved sweet, fruity drinks of an unnaturally red hue! 

We want to put those days behind us and drink the real thing; which is a refreshing, boozy concoction straight from the beach.

Equipment:

Cocktail shaker
Crushed ice

Ingredients:

2 oz Afrohead XO Aged Dark Rum   (Appleton Estate is traditionally used)
.75 oz fresh lime juice
.75 oz orgeat syrup
.5 oz Pierre Ferrand Dry Curacao 
fresh mint
Luxardo Maraschino Cherry

Method:

Fill cocktail shaker and with crushed ice. In shaker combine rum, lime juice, orgeat, and curaçao. Shake vigorously and strain over crushed ice in a tall glass. Garnish with mint and cherry.

Scorpion Bowl

Recipe courtesy of Ben Clemons

Now this is our idea of a drink! We've all had the ubiquitous Long Island Iced Tea before, (Just admit it. Its ok you were young...) and we have the Scorpion Bowl to thank. While most Tiki drinks were actually invented by a handful of guys in the United States, the Bowl is based on the idea of "communal drinks," which was a part of South Sea drinking custom. The Polynesians knew there was nothing quite like sharing a giant bowl of booze with their friends!

For this drink, you will need the vessel known as a scorpion bowl or tiki bowl. These are available in a range of options and prices. Other than buying online, you will probably have to keep your eyes peeled at flea markets or antique stores to find one. If you do find one grab it! They aren't all that common in the wild, but otherwise easy to buy with your trusty computer. Traditionally decorated with demons to guard your drink, they can also be found covered with palm trees, hula girls, and other South Pacific imagery. Another feature might be a volcano in the center of the bowl. Trust us, get the one with the volcano if you can, the added theatrics are well worth it. 

The easy association to make is between tiki drinks and rum, but actually a wide range of spirits are used to create these libations. Remember these cocktails were invented by Americans who had access to all sorts of ingredients. That is why you will find things like gin, cognac, sherry, and curaçao included. Our Scorpion Bowl recipe is actually quite easy to make, so invite a few friends and lets get started.

Equipment:

Scorpion Bowl

Ingredients:

3oz london dry gin
3 oz light rum
3 oz brandy
3 oz fresh orange juice
1.5 oz orgeat syrup
1.5 oz fresh lemon juice
1.5 oz amontillado sherry

for the volcano:
2 oz 151-proof rum
ground cinnamon

Method:

Fill Scorpion Bowl with ice. Add gin, rum, brandy, orange juice, orgeat, lemon juice, and sherry to bowl and stir to combine. Fill volcano with 151 rum and carefully set on fire before serving. Toss pinches of cinnamon into fire to create a crackling, fireworks effect.

Serves 2-4 people

Islay Vacation

If all you think of when you think of Scotch is old men in suits, it's time to expand your horizons. 

Scotch is essentially just whiskey, but with a little something extra... Peat. What is it? Well, let us tell you. Peat is basically old, decayed plant material that forms over thousands of years in certain areas. Scotland, for instance, is one of those areas. The peat is cut from the ground in blocks, dried and used as a fuel source. We'll come back to the use of peat in just a minute...

When making Scotch (and most spirits), grains (barley, rye, etc.) are turned into a mash (think runny oatmeal) and yeast eats the sugars, creating alcohol. That mash is then distilled and the booze is aged in barrels. By allowing the grains to partially germinate, it converts starches into sugars. But you want to stop the germination process with heat before the grains actually sprout. A 'peated' whisky refers to the use of peat as the heat source in drying the grain prior to making the mash. The smoky flavors from the peat add significant character the end product, making Scotch unique from other whisk(e)ys. 

Now that we've had a history lesson, let's talk about this cocktail. Since Scotch has so much flavor, we figured we would use it in a Tiki drink, a perfect cocktail to appreciate the flavors of Scotch without slapping you across the face with them. The use banana, in particular, is a great partner for the flavors of good Scotch. In this case, we're using Laphroaig (pronounced like this). It's been around for 200 years, so you know they've got their shit together.

equipment:

cocktail shaker
cocktail strainer
collins glass

ingredients

1.5 oz Laphroaig Single Malt Scotch Whisky
.75 oz lime juice
.75 oz pineapple juice
.5 oz banana puree (just mash up a ripe banana until very smooth)
1 oz simple syrup
4 dashes tiki bitters
fresh mint for garnish

method:

Combine everything except the mint in a cocktail shaker and shake vigorously with ice to chill. Transfer to a glass and garnish with fresh mint. 



Pirate Punch

We love a good Tiki drink. Scratch that. We love a great Tiki drink. 

But what makes a great one? It's a few things really. Obviously, you have to start with good booze. For this one we've used Shellback Rum. It comes in both a silver un-aged version and a tasty spiced rum. For the sake of simplicity, we made this with just the silver rum, but it would be even better with an ounce of each!

The second element you need is fresh fruit juices - and a variety of them ideally. And, finally, you need an element of spice. This can come in the form of a few dashes of bitters, a sprinkle of cinnamon or, in this case, a half ounce of Pimento Dram, an allspice liqueur. 

Because what really makes a good Tiki drink a great one is layers of flavor. Well, that and maybe a creative garnish or two. 

equipment:

cocktail shaker
strainer
tiki cup (or any cup, really)

ingredients:

2 oz Shellback Silver Rum
1 oz fresh lime juice
1 oz fresh orange juice
1 oz pineapple juice
.5 oz simple syrup
.5 oz pimento dram (allspice liqueur)
2 dashes aromatic bitters
fresh fruit garnish

 

method:

Combine everything but the garnish in a cocktail shaker and shake the living daylights out of it to chill before straining into a glass with crushed ice. Garnish and serve. 

Jasper's Rum Punch

If you were partying with us last October, you know we love a good Tiki drink. So much so that we declared it Tikitober and had an event with nothing but tropical drinks. As good as that event was, we were only really missing one thing. Jamaican Overproof Rum

Called "overproof" for good reason, it's a ingredient in quite a few classic Tiki cocktails and packs one hell of a punch in the buzz department. Wray & Nephew White Overproof Rum comes in at 63% alcohol - 126 proof! 

Wray & Nephew White Overproof Rum is a top selling high-strength white rum. A legend in Jamaica, this is the real rum from the island where the rum comes from. It adds a unique rum character to drinks and is the essential ingredient in authentic Jamaican rum punch, made famous by Jasper LeFranc, the former head bartender of the Bay Roc Hotel in Montego Bay. 

This recipe below is best made in large batches, since it requires a little prep for Jasper's special mixer. Recipe adapted from Beachbum Berry's Potions of the Caribbean - an essential book for anyone that loves great Tiki drinks!

 

equipment:

tall cocktail glass
sizzle stick

ingredients:

1.5 oz Wray & Nephew White Overproof Rum
1.5 oz Jasper's basic stock mix
crushed ice
slice of lime, cherry and mint sprig for garnish


method:

Fill your glass halfway with crushed ice and add rum and mixer. Swizzle it around until well chilled. Fill the remaining area with more crushed ice, swizzle again and garnish.


Jasper's Basic Stock Mix

Mix one cup of freshly-squeezed lime juice with 3/4 cup of granulated sugar. Stir until it dissolves and add 1/2 ounce of Angostura bitters and a heaping 1/2 teaspoon of freshly-grated nutmeg. Transfer to a bottle and refrigerate until using, shaking before each use.

Emerald Isle

When it comes time for St Patrick's Day, everyone starts thinking GREEN! Green socks, green shirts, green beer. Admit it, you've tried it...only to wake up in the middle of the night with green vomit. 

But while there are many natural ways to make drinks green, sometimes you just need to resort to the old fashioned way - food coloring. In this case, it's with the addition of two brightly-colored spirits; blue curacao and Midori. Both of these often get a bum rap for being 'foo-foo' drink ingredients, but when used in moderation, you can get two great things from them - flavor and color. Especially when you put a ton of rum with them.

In this case, we're using two of our favorite rums from our Tikitober event last October, both from Papa's Pilar. Like with many Tiki Drinks, we're using more than one rum, getting signature flavors from each. 

This drink is not as sweet as it looks and it packs one hell of a punch, with a total of 3.5 oz of booze. So please go easy on them. We wouldn't want you waking up in the middle of the night with green vomit or anything. 

 

equipment:

cocktail shaker
jigger
strainer
tiki glass or tumbler

ingredients:

2 oz Papa's Pilar Light Rum
.5 oz Papa's Pilar Dark Rum
.5 oz Licor 43
.5 oz Midori
.5 oz blue curacao
1.5 oz fresh-squeezed oj
.5 oz fresh lime juice
slice of orange and lime for garnish


method:

Combine everything except your garnish in a cocktail shaker and shake vigorously for 15 seconds to chill. Strain into your glass and fill the glass with crushed ice. Garnish and serve. 

Mexican Voodoo

Anyone that came to the October 3st of the Month "Tikitober" party knows just how many amazing drinks were served that night. 

One of the most popular of the night was the Mexican Voodoo cocktail from Maestro Dobel Tequila. Like many other great Tiki Drinks, it has a good mix of fresh juices, booze and spice. 

So, here it is folks. Make this one. You can thank us later.

 

 

equipment:

cocktail shaker
rocks glass

ingredients:

2 oz Maestro Dobel Tequila
1 oz cinnamon syrup (recipe here)
1.5 oz unsweetened pineapple juice
1 oz grapefruit juice
.5 oz lime juice
innamon stick or cinnamon-sprinkled pineapple wedge for garnish

 

method:

Combine all ingredients with ice in a shaker and shake to chill. Transfer to rocks glass, garnish and serve.

Allspice Daiquiri

If you've been following our recipes, you know how we feel about rum and daiquiris - they're so misunderstood. Thanks to cruise ships and shitty chain restaurants, many people think daiquiris are sweet, blended drinks with strawberry, mango or bananas in them. Not. The. Case.

Many think the original Daiquirí was named for a beach near Santiago, Cuba. Although the true origins are disputed, some say that it was an American mining engineer Jennings Cox that created it while he was in Cuba during the time of the Spanish-American War. Originally the drink was served in a tall glass packed with cracked ice. A teaspoon of sugar was poured over the ice and the juice of one or two limes was squeezed over the sugar. Two or three ounces of white rum completed the mixture. Over the years it evolved into cocktail that would be quickly blended or shaken vigorously with shaved ice and poured into a cocktail glass. 

Regardless of the history, a classic Daiquiri is made with just a few simple ingredients: White Rum (preferably Cuban), lime juice and sugar. We're kinda nuts about the Ron Matusalem rums these days. In the 1930s-1950s, Cuba was celebrating a Golden Age of cocktails as tourists flocked to the beaches and guzzled rum by the glassful. Ron Matusalem was the top-selling rum back then, but eventually the family-owned company fled Cuba during the rise of the Castro regime. They now make their rum in the Dominican Republic where the environment – weather pattern, sugar cane, soil and water - is most similar to Cuba. Still, the same recipe and strict standards that were developed by the company’s founders remain the same. If you want to try it, come check out Tikitober on October 3rd, where you can see for yourself why we're so obsessed.

To add a little spice to this cocktail, we added just a touch of Pimento Dram, an allspice liqueur that frequently shows up in classic Tiki Drinks. We think the spice pairs perfectly with the other elements and urge you try this one soon!

 

equipment:

cocktail shaker
strainer
cocktail glass

ingredients:

3 oz Ron Matusalem Platino Rum
.75 oz fresh lime juice
.5 oz simple syrup
.25 oz pimento dram


method:

Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a chilled glass. Serve and enjoy.

El Diablo

It's hard to imagine that this cocktail first made an appearance in 1947. That was when Trader Vic put it on his cocktail menu as "Mexican El Diablo." For some reason, it only stayed on his menu for a few years before resurfacing a decade later at Señor Pico's, a Mexican restaurant chain Vic had started up. By this time, he had dropped the "Mexican" and simply called it "El Diablo."

While the Crème de Cassis (black currant liqueur) is likely the most notable ingredient in this cocktail, we'd like to call out the use of ginger beer. Yes, the same ginger beer that is going into virtually every 'mule' in every bar around the country. The thing is, ginger beer is nothing new. In fact, it's been around for quite some time and is an excellent 'cheat' for many Tiki Drinks, adding great spice, a little sweetness and some bubbles as well.

But this drink would be nothing without great tequila. And great tequila we have! We're using the new Roca Patrón tequila. Well, it's actually only new to us. Roca Patrón just launched here in the states, but the method used to make it is more than 500 years old. It's a premium Patrón (as if the regular stuff is not good enough already!) and has a higher proof than it's sibling. The old-fashioned "tahona" process crushes the agave by stone, before distilling (with pulp for extra flavor) in copper stills. This means more flavor, depth and complexity to the tequila.

Wanna taste it? Well come see us at Tikitober on October 3!

Recipe adapted from Beachbum Berry Remixed: A Gallery of Tiki Drinks.

 

equipment:

cocktail mixing glass
strainer
tall glass

ingredients:

.5 oz fresh lime juice
.75 oz crème de cassis
1.5 oz Roca Patron Silver
1.5 oz ginger beer, chilled
garnish (we used fresh ginger leaves)


method:

Add ingredients to the cocktail mixing glass with ice and stir lightly to chill, but not to kill the carbonation of the ginger beer. Fill tall glass with ice and strain cocktail into glass. Garnish, serve and enjoy.

Western Sour

There were a string of "sour" Tiki Drinks throughout the years, including the Eastern Sour, London Sour and Munich Sour, but this 1950s Western Sour is as good a place to start as any.

Unlike the others mentioned above, the Western Sour is made with Falernum instead of Orgeat. While Orgeat has a distinctive almond extract-like flavor, Falernum has a more complex combination of spice, notably lime and clove.

It may also come as a surprise that this Tiki Drink is not made with rum, but instead bourbon - or in this case, whiskey.

A simple shake and it's ready to go.

Recipe adapted from Beachbum Berry Remixed: A Gallery of Tiki Drinks.

 

equipment:

cocktail shaker
rocks glass

ingredients:

1 oz white grapefruit juice
.5 oz fresh lime juice
.5 oz Velvet Falernum
.25 oz Turbinado simple syrup (recipe)
2 oz Bourbon or Whiskey (we used TINCUP Whiskey)
ocktail cherry for garnish

 

method:

Combine ingredients in a cocktail shaker with ice and shake to chill. Pour unstrained into rocks glass and garnish with a cherry.

 


Big Bamboo

If ever there were an example of what a mix of fresh fruit juices can do for a Tiki Drink, the Big Bamboo is the one. With fresh-squeezed lime, orange, and grapefruit juices - plus a little passionfruit syrup, each simple flavor layers with the next to make this classic from 1960 a true Tiki Drink.

Originally from Mariano Licudine of the Mai-Kai in Fort Lauderdale, Florida this cocktail eventually became known as the "Mara-Amu." Some suggest they changed the name when they lowered the booze content, which was probably not a bad thing.

Like many other classics, this cocktail gets a quick zip in the blender, but if you prefer to leave the appliances out of the mix, just shake the shit out of it - but go with crushed ice, as you'll need every drop of water you can get to soften the punch of the rum.

Speaking of rum, we chose to use Flor de Caña Anejo Oro for the primary spirit in this one. This gold rum is aged 4 years and proves to be that perfect balance of soft yet full. Better still, you can try it next Friday, October 3rd when we gather for "Tikitober" at Track One!

Recipe adapted from Beachbum Berry's Sippin' Safari.

 

equipment:

blender
tall glass

ingredients:

1 oz fresh lime juice
1 oz fresh orange juice
1 oz fresh white grapefruit juice
1 oz passionfruit syrup (recipe)
1 oz dark Jamaican rum
2 oz Flor de Caña Anejo Oro
4 dashes Angostura bitters
1 cup crushed ice


method:

Add all ingredients to a blender and blend on high for 5 seconds. Pour into glass and serve.

Pyrat Rum Cow

Who said Tiki Drinks are only for evenings? Kinda like the New Orleans morning tradition Brandy Milk Punch, this 1937 original from Don the Beachcomber takes a simple combination of rum, milk, sugar and spice and serves it up for any time of the day...or morning.

While the original recipe calls for dark Jamaican rum, we've swapped it out with one of our favorites, Pyrat XO Reserve. From the makers of Patron (YUM!), Pyrat Rum is a blend of exceptional barrel-aged "pot still" rums . Unlike column distillation, pot stills leave more esters (i.e. flavor) in the rum. Once selected and blended (including rums aged up to 15 years), they are further mellowed in French Limousin and toasted American Oak barrels, imparting even more complexity to the spirit. Lucky us.

We also tweaked the original recipe by swapping out simple syrup with Turbinado Simple Syrup (recipe here) and adding a little cream to the mix because, after all, who doesn't love cream? The real secret? Freshly-grated nutmeg. Forget that shit sitting in the tin can hiding in the back of your spice cabinet. Go with the fresh stuff.

Recipe adapted from Beachbum Berry's Sippin' Safari.

 

equipment:

cocktail shaker
strainer
cocktail glass

ingredients:

2 oz Pyrat XO Reserve
1 oz Turbinado simple syrup
2 oz milk
1 oz cream
freshly-grated nutmeg


method:

Fill cocktail shaker with ice and add rum, turbinado simple syrup, milk and cream. Cover and shake well for 15 seconds or so. Strain into a chilled glass and grate some of that nutmeg on top. Now go get your morning paper and chill.


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.

Fogg Cutter

Don't let the frilly umbrella on this drink fool you - it's not for the weak of heart, or liver for that matter.

Made with 4 ounces of booze, including two different rums, gin and brandy, it actually tastes surprisingly approachable, due in part to the addition of pure almond extract. 

Created in the 1970's at New Orlean's Bali Hai At The Beach, it was misspelled with an extra "g" on fog - most likely to differentiate it from the original Trader Vic's version. Well, that or whoever named it had consumed one to many themselves!

 

Recipe adapted from Beachbum Berry Remixed: A Gallery of Tiki Drinks.

 

equipment:

cocktail shaker
tiki mug

ingredients:

2 oz fresh-squeezed orange juice
1.5 oz fresh-squeezed lime juice
1.5 oz turbinado simple syrup (recipe)
1 oz Ron Matusalem light rum
1 oz Ron Matusalem dark rum
1 oz brandy
1 oz gin
1 bar spoon almond extract
8 oz crushed ice
fresh mint for garnish

 

method:

Combine everything in a blender and blend on high speed for 5 seconds before pouring into glass and adding more crushed ice to fill. Garnish and serve.