Stolen Skiff

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Friday! IMPENDING SNOW STORM FOR NYC! Bring it onnnnnnn y’all! Since all 8.5 million of us will be stuck in doors, we might as well Tiki The Snow Away!

If you want to share a tropical drink during the month of January, use the hashtag #TikiTheSnowAway on Instagram and Twitter, or tag u/homebargirl on reddit.

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Get yer striped sails, Pineapples, and Maraschino Cherries ready y’all! We’re stealing a boat and heading south for the winter!

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Here are the cast of characters for this complex and sultry Tiki drink:

  1. Morris Kitchen Grenadine: has a fair amount of vanilla and orange flower water in the syrup. Thick and viscious. HIGHLY RECOMMEND.
  2. Jägermeister: I’m constantly inspired by the ultimate spice machine that is Jäger. Seriously y’all, it goes so damn well in cocktails, especially with aged Rum.
  3. Denizen Aged White Rum: forever! (forever young / I wanna be / forever young)
  4. Lustau Amontillado Sherry: the nuttiness goes so well with Jäger and this particular Grenadine.
  5. Lime: I needed citrus and I like how Lime interacts with Jäger and Grenadine.

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Stolen Skiff

  • 2 oz Denizen Aged White Rum
  • 1/2 oz Jägermeister
  • 1/2 oz Lustau Amontillado Sherry
  • 1/2 oz Morris Kitchen Grenadine*
  • 1 oz Lime Juice
  • Garnish: Paper Sail cocktail pick, Pineapple chunk, Luxardo Maraschino Cherry

Combine ingredients over ice and short shake. Strain into double Rocks glass or short Tiki mug over crushed ice and garnish.

*Depending on the sweetness of your Grenadine, you may need to cut back to 1/4 oz.

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Wintry and complex right? It’s amazing to me how different Amari (and yes, I think of Jäger as a German Amaro) can evoke such different moods or seasons.

May all your Tiki The Snow Away flavor combinations and discoveries be eye-opening and your festivities be filled with cheer!

Surf Girl

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Happy Monday to y’all! I feel like I’m about to give birth to a cocktail baby cause I’ve been working on this set of drinks for so long! Pumped for two reasons today:

  1. We’re over 1/2 way through Tiki The Snow Away and guess what y’all? We just had our first snow in Brooklyn. PHEWWWWWW, I was getting nervous that there would be no snow to Tiki Away!
  2. Surf Girl. I’ve been working on this set of cocktails for a long time now and am finally ready to share them with y’all. Grab your boards, the above ingredients and a Surf Girl Tiki mug!

If you want to share a tropical drink during the month of January, use the hashtag #TikiTheSnowAway on Instagram and Twitter, or tag u/homebargirl on reddit.

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As you can probably tell, Surf Girl the drink is inspired entirely by Surf Girl the Tiki mug. I found these two vintage beauties awhile ago and knew I had to make a concept drink with them.

Look how serene and majestic these Surf Girls look riding those unending waves. Look at their fish friends!

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To me there were a couple of goals for this concept drink:

  1. Make a drink worthy of and consistent with the mug: this meant that the drink had to be blue and foamy so the top of the drink would look like a cresting wave.
  2. Make it tropical and delicious: It’s no secret that  Denizen Aged White Rum is my favorite white Rum. I have used it consistently for a while now and truly love all of the banana, tropical fruits, and hints of funk that it offers. With Denizen White in place, I wanted to build a set of ingredients that compliment the base spirit.
  3. Therefore, my base trio for all Surf Girl drinks is Denizen Aged White Rum, Senior Blue Curaçao (only the good stuff!), and Coco Lopez.

 

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If you note the texture of the drink, it’s blended and this is crucial to achieving the overall effect of a Surf Girl on the wavvves. I’m also keeping all of the garnishes the same for each Surf Girl variation to achieve a cohesive line of Tiki drinks.

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Here are your cast of characters: to the Surf Girl trio we add Smith & Cross Navy Strength Jamaica Rum, Pineapple Juice, and Lime Juice.

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I mean damn, right? Doesn’t this mug deserve a line of concept drinks?

Surf Girl

  • 1 1/2 oz Denizen White Rum
  • 1/2 oz Blue Curaçao
  • 1/2 oz Smith & Cross Navy Strength Jamaican Rum
  • 3/4 oz Pineapple Juice*
  • 1/2 oz Lime Juice
  • 1/2 oz Coconut Cream
  • ~8 oz Crushed Ice*
  • Garnish: Tiki umbrella, Maraschino Cherry, Pineapple chunk

Combine ingredients and blend for around 7 seconds. Pour in a 10 oz Surf Girl Tiki Mug and garnish.

*I think I have stated this before (or it’s generally understood in the Tiki world) but it’s critical that you use unsweetened, nothing added, just straight-up Pineapple juice. I like Lakewood Pineapple cause it’s literally juiced Pineapple.

**Amount is approximate cause I don’t have crushed ice. I crack all my ice from cubes and the shards might be a bit larger than yours if you’re using a crushed ice machine.

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Maybe it’s the Cali beach girl within but I am FEEEEEELING this.

Cheers to you and all your party people during Tiki The Snow Away!

 

Tiki The Snow Away Daiquiri

It’s #NationalDaiquiriDay and I decided to feature this post because Havana Club 3 Year is basically THE Rum for Daiquiris! Cheers!

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Woo! The first week of Tiki The Snow Away is nearly over, so I thought we’d take a “shift break” and celebrate the weekend with a round of Daiquiris!

If you want to share a tropical drink during the month of January, use the hashtag #TikiTheSnowAway on Instagram and Twitter, or tag homebargirl on reddit.

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I’ll be using Havana Club 3 Años for my drink cause I brought it back from Mexico with the sole intent of making classic Daiquiris. Soon Havana Club will be coming to the USA under the brand Havanista and I will try to let everyone know as soon as I hear of its arrival!

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Here’s what you need: Your fave white Rum/Rhum/Cachaça, Cane Sugar Syrup/Simple Syrup, Lime Juice.

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I’m pretty pumped about this Lime wheel, I think I’ve finally achieved the perfect cut!

The following specs are typically my preferred way to have a Daiquiri. I like ’em rather tart, so if you know you don’t want to go as tart as I, use 2:3/4:3/4.

Home Bar Girl’s fave Daiquiri

  • 2 oz Havana Club 3 Años (sub your fave white Rum)
  • 1 oz Lime Juice
  • 3/4 oz Cane Sugar Syrup (sub Simple syrup)
  • Garnish: Lime wheel

Combine ingredients over ice and shake it like a rocket. Strain into chilled coupe, garnish with Lime wheel.

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Weekend Daiquiri cheers to all y’all! Keep the Tiki The Snow Away posts coming! I’ve been reposting a bunch on Instagram.

Sunken Cannonball

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Alright y’all, Tiki The Snow Away is poppin, so I thought I’d weigh in with my first drink. If you want to share a tropical drink during the month of January, use the hashtag #TikiTheSnowAway on Instagram and Twitter, or tag homebargirl on reddit.

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Here are your delicious Luxardo Maraschino Cherry cannonballs, drowning in a pool of 151.

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Here are your cast of characters: DD’s Spiced Rum with Denizen Merchant’s Reserve, Hamilton 151 Demerara Rum, Grand Marnier, Lime, and Pineapple.

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Sunken Cannonball

  • 2 oz DD’s Spiced Rum
  • 3/4 oz Grand Marnier
  • 3/4 oz Pineapple Juice
  • 1/2 oz Lime Juice
  • ~1/2 oz Hamilton 151 Demerara Rum
  • Garnish: Lime shell, 3 Luxardo Maraschino Cherries, 151 Rum in the shell

Combine ingredients over ice and short shake. Strain into rocks glass or short Tiki mug over cracked/crushed ice. Add Cherries and 151 Rum to the Lime shell and garnish.

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Cheers fellow Tiki lovers!

DD’s Spiced Rum

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Since we’ll be using this Rum a fair amount during Tiki The Snow Away 2016, I thought I’d create a separate post for it. Thanks again to Denizen Rum for creating the truly spectacular Merchant’s Reserve that makes up the bulk of this mix.

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DD’s Spiced Rum

  • 6 oz Denizen Merchant’s Reserve Rum (sub Jamaican Rum)
  • 2 oz Plantation Barbados 5 Rum (sub a smooth aged Rum)
  • 1 1/2 oz St. Elizabeth Allspice Dram
  • 1 oz Cinnamon Bark Syrup

Combine ingredients in a bottle and agitate gently so all ingredients are integrated.

Happy Spiced Rum making!

Beach Nut Punch

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Hey, y’all. Ever had one of those days where you wish you were at the beach by an actual jungle, and not stomping around the concrete jungle?

Me too.

My still-tanned girlfriend and I returned from Tulum, MX two weeks AGO (how the tiiiiiiime flies), but seriously y’all, I MISS IT EVERY SINGLE DAY.

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Well, since I can’t be living that beach life all the time, I thought I’d shake off my landlocked sadness with a tasty tropical cocktail.

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For this particular recipe, I started with Apricot Liqueur and worked my way along. Apricot and almond flavors go really well together, so I grabbed the Orgeat syrup, and a Lime from my fridge. Then it was time to pick a Rum. Hmmm. Which Rum? An Aged Rum! I have a few Aged Rums in my home bar and decided to go with Angostura 7 Year, a molasses based Trinidadian Rum, because it has a bit of funk to it and a short finish. For the final ingredient, it seemed natural to add a couple of dashes of Angostura Bitters.

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Beach Nut Punch

  • 2 oz Angostura 7 Year Rum (sub: aged Jamaican Rum)
  • 1/4 oz Rothman & Winter Apricot Liqueur
  • 1/2 oz Orgeat
  • 3/4 oz Lime Juice
  • 2 dashes Angostura Bitters
  • Garnish: Maraschino Cherries

Combine ingredients over ice and rapidly shake. Double strain into coupe and garnish.

IMPORTANT: Though I’ve called this drink a “punch” (because it has Spirit, spice, water, citrus), it’s really a cocktail or a “Punch for One.” I just really liked the way the phrase Beach Nut Punch sounds.

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Cheers! May this tasty drink make you feel like you’ve escaped to the beach!

Shark Reef

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In my opinion, it’s always time for a Tiki drink. No matter how crappy the weather may be, or how dark it is outside, I am always going to say, “OH HELL YAS” to some tropical Rum magic.

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Today’s magic comes to us in the form of a Tiger Shark variation called Shark Reef. I started with Denizen Merchant’s Reserve, added Hamilton 151, some tasty syrups, Lime juice, and Pineapple Juice. Refrescando!

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For real though, these two Rums make one hell of a split base. Note to self, make as many Tiki drinks with this combo as possible!

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Ready? I’m ready. I think I’m going to make another one right after I finish writing this post!

Shark Reef

  • 1 1/4 oz Denizen Merchant’s Reserve Rum
  • 3/4 oz Hamilton Demerara 151 Rum
  • 3/4 oz Pineapple Juice
  • 1/2 oz Lime Juice
  • 1/2 oz Cane Sugar Syrup (1:1)
  • 2 barspoons Cinnamon Bark Syrup
  • 8 oz Crushed ice
  • Garnish: Pineapple shark tooth, two Paddles to escape from the Sharks!

Combine ingredients in blender and blend for around 8 seconds. Pour into double Rocks glass or Tiki mug and garnish.

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Yeaaaaah, so this is really damn delicious. Cheers y’all! SHARK REEF!

Tropicbird with Denizen Merchant’s Reserve

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Woo! This Denizen Merchant’s Reserve Rum is giving me ALLLLLLL sorts of ideas. I’ve been rolling through the Beachbum Berry’s Total Tiki app and making a lil checklist of recipes I’d like to try with this most excellent of Rums. Needless to say, the list is getting quite long.

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If you guessed that Tropicbird is a variation on a Jungle Bird, you’re right! Congrats! You know your Tiki drinks!

The subbed ingredients in this cocktail are Merchant’s Reserve (subbed for Jamaican Rum), Aperol (subbed for Campari), and Cane Syrup (subbed for Simple Syrup). I also reduced the amount of Pineapple Juice because I didn’t have to cut the bitterness of Campari with extra juice.

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Pretty pretty Tropicbird. Won’t you sing to me?

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Tropicbird

  • 2 oz Denizen Merchant’s Reserve Rum
  • 3/4 oz Aperol
  • 2 oz Pineapple Juice
  • 1/2 oz Lime Juice
  • 1/4 oz Cane Syrup*
  • Garnishes: Pineapple Spear Bunny Ears, Luxardo Maraschino Cherry, Pineapple chunks

Combine ingredients over ice and short shake. Strain into double Rocks glass over cracked/crushed ice and garnish.

*1:1 Ratio of Cane Sugar and Water.

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My my, you’re the prettiest bird I’ve ever seen. Thanks to Denizen for creating this undeniably fabulous Rum!

DD’s Cider Punch

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It’s that spoooooky time of year! The time for sizzling dishes, ghoulish wishes, and festive gatherings. Seriously, if you’re throwing any kind of Halloween/Dia De Los Muertos/Harvest/I Love Autumn party, you can’t go wrong with Hot Apple Cider Punch!

I created this Punch last Friday for a party my illustrious girlfriend was attending that night. Being deep into Apple season, we decided go to with Apple Cider as the base and Rum as the main spirit. Let’s jump into the recipe.

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You’ll need spices. I recommend getting Mulling Spices that contain Allspice, Cinnamon, Nutmeg, Star Anise, Cloves, Black Peppercorn, and Orange peel.

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You’ll need spiced liqueurs. I wanted to pump up the Allspice, so I included some St. Elizabeth Allspice Dram. Then I wanted to add the luxurious sensuality of Bénédictine D.O.M. which has notes of honey, citrus, saffron, cardamom, ginger, and is super silky.

Lemon Sherbet

You’ll need Lemon Sherbet. You’re so shocked right? Unheard of that I would use Lemon Sherbet in a recipe.

Why Lemon Sherbet in Apple Cider? 1. It’s my fave ingredient right now. 2. Lemon gives the Punch some brightness and bite.

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You’ll need a big pot, ceramic dutch oven, or Crockpot. Simmer baby, simmmmmer.

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Everyone got their stuff ready? Awesome. (Note, the Lemon Sherbet isn’t in the photo cause I used it all!)

DD’s Cider Punch (serves 12*)

  • 70 oz Apple Cider**
  • 2 oz Lemon Sherbet
  • Mulling spices
  • 16 oz Plantation Barbados 5 Year Rum
  • 4 oz Hamilton 151 Demerara Rum
  • 6 oz Allspice Dram
  • 6 oz Bénédictine D.O.M.
  • Garnish: Clove studded Apple slices
  • Glassware: Mugs
  1. Combine Cider, Mulling spices and Sherbet in pot and heat until liquid begins to simmer, stirring occasionally. Turn heat to looooooow and simmer for around 40 mins, or until the Mulling Spices have done their thing. “Nice spice, man.”
  2. Turn the heat down to the lowest possible setting. Add Liqueurs, Spirits and heat until the Punch is hot enough to drink but nowhere near simmering/boiling. You don’t want to cook the Alcohol out of the Punch, just warm the Punch back up.
  3. Serve in Mugs with Clove studded Apple slices.

*This recipe will yeilds ~104 oz Punch (evaporation could occur), which means 12 of your friends can have ~8 oz of Punch each, that is unless they’re big drinkers…

**I started with 64 oz Cider, and thought the Punch was awesome. My girlfriend thought it might be too strong for her friends and asked that I dilute a bit. I added 6 more oz of Apple Cider for a total of 70 oz of Cider. Then it was perfect. Remember, always ask your customers what they like most.

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Oh and y’all, these two Rums together, WOOOOOOOOO-eeeeeee. Killer combo! Both Plantation Barbados 5 and Hamilton Demerara 151 are in what I would call the “Smooth” category yet both have real depth of flavour without being too overpowering. If you’re using different Rums, I recommend staying in this category.

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Cheers to you and all your holiday Party Punches!