Y’alllllllll. I did it, I decided to make a Rum blend to use in Punches, Swizzles, and other large format Tiki drinks and today, I’m pretty pumped to present it to you.
Ok, let’s talk.
- “Whuuuuuuut gurl? Why do you need to make a blended Rum when you can just use a split base in a cocktail?” Excellent question! I did it for a couple of reasons: Firstly, I love having a premade Rum Blend on hand so I can just use it without thinking about the specs. Secondly, when things sit together in a bottle for a few days/weeks, the flavors “marry” together and groove a bit more.
- “Ok Cool gurl, which Rum made you start thinking about making a blend?” Hamilton 86 cause I’m obsessed with it. Hamilton 86 is very dark and has notes of leather, tobacco, fruity goodness and I’m digging it for these colder months.
- “Hamilton 86, got it. Then what?” Well, despite what I just said about loving the darkness of Hamilton 86 I wanted to add some top notes of potent funkiness and immediately thought, “RUM FIRE!” Yes, this overproof funky beast is super potent and great in long format cocktails.
- “Anything else?” I added Plantation Barbados 5 cause it’s an easy Rum and would add some length. Then added Denizen Aged White to further lighten and dry out the blend.
I’m gonna give the recipe to y’all in parts not ounces/ml so you can make as much or as little as you want.
HBG Rum Blend #1
- 2 parts Hamilton 86 Demerara Rum
- 1/2 part Plantation Barbados 5 Year Rum
- 1/4 part Denizen 3 Year Aged White Rum
- 1/4 part Rum Fire
Combine ingredients and bottle. Use this blend however you like but I’d recommend in a Swizzle, Punch or large Tiki drink.
Cheers and happy blending!
Hey y’all, as I was rolling through my twitter feed, I ran across this Rum Guide from Fix.com and thought it was worth posting cause: 1. I’m obsessed with Rum, 2. its got recipes for a couple of Rum cocktails and y’all know how I feel about that. (Good, I feel real good.)
Source: Fix.com Blog
“Molasses based rum is the most common form. This type of rum is brought to a boil and the sugar is then transferred to tanks where it crystallizes and becomes molasses. A mixture of yeast, distilled water, and nutrients is then fermented for up to three weeks…
Knowing the basic rum terminology will go far next time you are in the rum aisle. Know how to read the bottle and find the perfect rum that agrees with your taste buds. Whether drinking it neat or in a cocktail, there are qualities of rum on all spectrums. Ignore the jargon written on bottles that are just trying to pull you in, trust your research instead.”
Then they proceed to give a breakdown of the Rum categories, which is totally great info for any Home Bartender to have.
Source: Fix.com Blog
And, I fully support anyone talking bout a tasty Mai Tai recipe! Cheers and may your Rum education be factual and deeeeeeep.
Howdy y’all! It’s been a minute! How is everyone doing? Are we all collectively melting into a pool of sweat and heatstroke?
Last week was my Birfday and I had a fun filled week! It all started on Sunday when I decided I would “ring it in” with a couple of Daiquiri variations. I liked one of them enough to do a proper write up and so I present to you:
The Birthday Daiquiri!
What’s so special about this Daiquiri that now it’s my Official Birthday Drink™? Just check the ingredients:
- Denizen Aged White Rum*: hands down the most used Rum in my Home Bar cause it’s totally flavorful and super versatile. I love this Rum. #TeamDenizen
- Apricot Liqueur + St. George Absinthe Verte: recently discovered this flavor combo and DAMNNNNNNN, it’s fabulous! Put these two in a drink and your mouth will rejoice!
- Lime and Cane Sugar syrup: cause it’s a Daiquiri and we’re keeping it classic
*Note, Denizen Aged White Rum has a brown label now. I’m still working through this bottle and will get the updated bottle soon.
Pro Tip: I’ve put the Absinthe into a lil bottle with a dropper cause I’ve started adding it by the drop for more control.
Why no garnish? Cause when shit is this delicious, you don’t need to add anything else!
The Birthday Daiquiri
- 2 oz Denizen Aged White Rum
- 1/4 oz Rothman & Winter Apricot Liqueur
- 3/4 oz Lime Juice
- 1/2 oz 1:1 Cane Sugar Syrup
- 8 drops St. George Absinthe Vert
- No Garnish
Combine ingredients and shake it like a rocket. Double strain into chilled coupe. Sip, smile, IT’S YOUR BIRTHDAY NOW!
If you’re an August baby like me and it really is your Birthday, Happy Happy to youuuu! Cheers!
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!
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!
Like, I was shocked how well it worked in a Mai Tai! SHOCKED I SAY!
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.
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.
Btw, this Rum and this Curaçao are BEST FRIENDS y’all! BEST FRIENDS!
A million hot as hell Mai Tai cheers to all y’all and I totally recommend L’Orgeat for all your future Mai Tais!
Y’all, it’s JULY and hot and swampy as hell up in this piece. I know that Tiki doesn’t really have a season (Tiki The Snow Away, duh) but if there was ever a time for a tall, icy, Tropical Cocktail, that time is now!
The inspiration for today’s Swizzle was this tasty bottle of brand-new-soon-to-be-released Berentzen Peach Liqueur. Berentzen were actually the first brand to send me products and I have loved them ever since cause QUALITY. All of their liqueurs are crisp, clean, bright, and come through very well in cocktails without being overly cloying.
The Peach is great! It’s Peachy with lemon and floral notes and not too intense or overwhelming. 20% ABV
Cast of Characters:
- Peach Madness: Berentzen Peach + Bitter Truth Peach Bitters. Berentzen also sent me The Bitter Truth Peach Bitters and they’re really great too! Not too bitter, more like essence of peach. I decided to throw a couple of dashes in the drink to increase the “peachness”.
- Rum: I really wanted to make the sweet Peach flavor work with aged Rum, so I picked Denizen Merchant’s Reserve cause it’s dry, funky, grassy and just really lovely.
- Juices: I was debating between Lemon or Lime and asked some cocktail friends. One them replied, “Why not both?” Yeah dude, good call!
- Sugar & Spice: To give this Swizzle a lil pop I added, St. Elizabeth Allspice Dram, Demerara Simple Syrup for body + depth, & Angostura Bitters on top.
I have a couple of Rhum JM swizzle sticks, but they weren’t long enough for this big Tiki mug. I opted to use my copper-plated Skull Barspoon from Cocktail Kingdom instead and it swirls really nicely. Yarrrrrrr, matey!
Big Mint sprig for big aromatics.
Don’t you love this mug? I like how serious he looks but then his moustache is so long and his lips so small!
- 2 1/2 oz Denizen Merchant’s Reserve 8 Year Rum/Rhum
- 1 oz Berentzen Peach Liqueur
- 1 barspoon St. Elizabeth Allspice Dram
- 1 1/2 oz Demerara Syrup 1:1
- 1 oz Lime Juice
- 1/2 oz Lemon Juice
- 3 dashes Bitter Truth Peach Bitters
- 5-6 Mint leaves
- Crushed ice
- Garnish: Mint sprig, Angostura Bitters, colorful swizzle stick
How to make the DP Swizzle:
- In the bottom of a large Tiki mug, add Mint leaves, Lime Juice, Lemon Juice, Demerara Syrup, and muddle.
- Add Rum, Peach Liqueur, Peach Bitters, Allspice Dram, crushed ice and *swizzle with a long Swizzle stick or long Barspoon.
- “Paint” the top of the ice with a few dashes of Angostura bitters, add Mint sprig and colorful swizzle stick.
*To swizzle: place the stick/barspoon between your hands and rub them back and forth rapidly so the stick/barspoon swirls the ingredients of your drink together and causes some dilution.
Swizzlin’. I’ll be swizzlin’ all day loooooong. Tiki Cheers to y’all!
Thanks to Berentzen for the tasty Peach Liqueur and bitters!
I was totally ready to share a stirred drink with y’all, when suddenly it snowed again here in Brooklyn! This change of weather has me feeling pressed to post another Tiki The Snow Away drink (and this one uses Templeton Rye ). MAY THE GODS FAVOR US WITH BETTER WEATHER!
Warmer climates! Warmer climates! Oh how I wish I was in a warmer climate!
Seriously though, doesn’t the sight of this drink make you wanna get on a plane to Central America/Hawaii/The Caribbean/Southern California? Me too.
Here are your cast of characters:
- If y’all can’t tell, I’m on a bit of a Templeton Rye kick: “The Good Stuff” is so smooth and plays so well with others. It works extra well with Rum!
- Speaking of Rum: Smith & Cross + Templeton Rye is a great split base. Highly recommend.
- Orgeat, Piña, Lemon: These three make for a really killer Tiki “punch base”
- Bittermens Elemakule Tiki Bitters: Tiki in a bottle. Seriously, the spices are perfect.
The name of this one is a play on the fact that Al Capone was obsessed with Templeton Rye during his bootlegging days. I imagine that Capone took a vacation to the Caribbean, and though surrounded by Rum, still couldn’t get Templeton out of his head.
- 1 3/4 oz Templeton Rye
- 3/4 oz Smith & Cross Navy Strength Jamaica Rum
- 3/4 oz Pineapple Juice
- 3/4 oz Lemon Juice
- 3/4 oz Orgeat*
- 10 drops Bittermen’s Elemakule Tiki Bitters
- Garnish: Pineapple Spear Bunny Ears, pineapple chunk, Luxardo Maraschino Cherry
Combine ingredients over ice and short shake. Strain into tall Tiki Mug over crushed ice and garnish.
*Every Orgeat is different, adjust according to the sweetness of your Orgeat.
Cheers to y’all in this strange February weather!
Y’all, it’s January 31st and that means it’s last day of Tiki The Snow Away!
What a party! Wasn’t that fun? I had so much fun and to all of you who made tropical drinks I say, “There is no party like a worldwide Tiki party!” Check the hashtag #TikiTheSnowAway on Instagram to see everyone’s awesome drinks.
This also means it’s time for the 3rd Surf Girl variation, Brazilian Surf Girl with Yaguara Cachaça.
Here are your cast of characters: Yaguara Cachaça, Surf Girl Trio of Denizen Aged White Rum, Senior Blue Curaçao, Coco Lopez, Velvet Falernum, Piña, and Lime.
But now for a deeper dive cause hot damn, these three go together so well!
- Yaguara Cachaça: as previously stated, I’m head over heels for this stuff. As far as Surf Girl goes, those tropical fruit, coconut, banana, and grassy/funky notes in the Cachaça just kill it with the rest of the ingredients.
- Denizen Aged White Rum: Yaguara goes so well with the banana & grassy/funky notes in Denizen! Synergy!
- Falernum: dude, these three ingredients are magic together! SERIOUSLY MAGIC. The spiced vanilla and lime notes + two sets of Banana, grasses, funk, strawberries.
Brazilian Surf Girl
- 1 1/2 oz Yaguara Cachaça
- 1 oz Denizen Aged White Rum
- 1/2 oz Blue Curaçao
- 1/2 oz Coco Lopez
- 3/4 oz Velvet Falernum
- 1 oz Pineapple Juice
- 3/4 oz Lime Juice
- ~6 oz Crushed Ice
- Garnish: Tiki umbrella, Maraschino cherry, Pineapple
Combine ingredients and blend for 7 seconds. Pour in a 10 oz Surf Girl Tiki Mug and garnish.
Surf on y’all and I hope your Tiki The Snow Away was totally tubluar. Dude.