Jamaican Rum

L’Orgeat Mai Tai

/ Dani DeLuna / 1 Comment

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Summer Monday. Summer Mondaaaay. On one hand, it’s summer and on the other hand, it’s freaking monday! Fortunately, I’ve got something really cool to share with y’all on this paradoxical day of the week!

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Behold: L’Orgeat Almond Liqueur!

A couple of weeks ago L’Orgeat hit me up on Instagram and asked if I wanted to try some of their brand new Orgeat Liqueur. I obvi said, ‘Yes PLS!” and so here we are.

As a Tiki fanatic, I was a bit skeptical but I’m really digging this stuff. Made from California Almonds, it’s 20% ABV, has the viscosity of a really great Orgeat, a nice amount of Orange Flower Water, and really really works in a Mai Tai!

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Like, I was shocked how well it worked in a Mai Tai! SHOCKED I SAY!

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L’Orgeat provided me with a lil booklet of recipes (how thoughtful!) including one for a Mai Tai. The recipe called for “Jamaican Rum” so I used my fave Denizen Merchant’s Reserve 8 Year Rum. I’m also obsessed with this Pierre Ferrand Dry Curaçao, so boop, it went into the drink. They suggest using Smith & Cross as a float and gurrrrrrrrrl, it was goood.

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L’Orgeat Mai Tai

  • 1 1/2 oz Jamaican Rum (Denizen Merchant’s Reserve Rum is killer)
  • 1/2 oz L’Orgeat Liqueur
  • 1/2 oz Pierre Ferrand Dry Curaçao
  • 3/4 oz Lime Juice
  • Garnish: Lime shell with Smith & Cross Jamaican Rum, Mint Sprig

Combine ingredients over crushed ice and short shake. Dump contents of shaker (ice and all) into chilled Double rocks glass. Plop your Lime shell in there, add some Smith & Cross to the shell, and a Mint Sprig. Whenever you feel like dunking your Smith & Cross into the drink, dooooo it.

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Btw, this Rum and this Curaçao are BEST FRIENDS y’all! BEST FRIENDS!

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A million hot as hell Mai Tai cheers to all y’all and I totally recommend L’Orgeat for all your future Mai Tais!

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#RumForTheHills: Or-zah Gabor

/ Dani DeLuna / 2 Comments

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Y’all, for real, this might be the greatest name of all time for a Daiquiri variation and I didn’t come up with it! My friend Eleni Crush and I were talking about the wonders of Orgeat and she said, “Orgeat Gabor would be a great name for a cocktail.” It stopped my heart! So perfect! We decided to change the spelling to “Or-zah” and I started searching for the right ingredients.

Now, the thing about Orgeats is that they all taste differently. BG Reynolds’ Orgeat is a tad toasty and not quite as sweet as some of the other ones I’ve tasted. You will probably have to adjust the ratios of the drink depending on the Orgeat you have. For example, I was working on this drink with KJ Williams at Flatiron Lounge and they use a homemade Orgeat. We totally had to toss the Falernum and decrease the Lime because their Orgeat was sweeter than mine.

Fair Warning: this drink will knock you on your ass, Navy Strength Rum is no joke. 🙂

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Or-zah Gabor

  • 1 3/4 oz Smith & Cross Navy Strength Jamaica Rum
  • 1/4 oz Velvet Falernum
  • 3/4 oz B.G. Reynolds Orgeat
  • 1 oz Lime Juice
  • No Garnish

Combine ingredients over ice and vigorously shake until your body feels like a thunderclap. (jkjkjk, don’t give yourself a heart attack.) Double strain into coupe. Sip slowly and dream of sunny days and fabulous times.

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You will want to guzzle this Daiquiri, don’t do it! I want you to live!

Don’t forget to join in the Rum fun with #RumForTheHills on Instagram. 

Seafarer’s Sour

/ Dani DeLuna / 1 Comment

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Ahhhh, the sea. Nothing like months and months of being at sea to really make you miss dry land eh? Ay, nothin’ like it. Well, here’s a sour for a Seafarer with one wary eye on the sea and the other which yearns for spices, flowers and dry land.

Seafarer’s Sour

  • 1 1/2 oz Smith & Cross Navy Strength Jamaica Rum
  • 1/2 oz Chartreuse Jaune
  • 3/4 oz Lemon Juice
  • 1/2 oz Demerara Syrup
  • 2 droppers Elemakule Tiki Bitters
  • Garnish: Cinnamon Stick

Combine ingredients over ice and shake until ingredients have combined. Double Strain into rocks glass over ice. Garnish with Cinnamon Stick.

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