Muertito Vivo at Glady’s Caribbean!

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Wooooooooooo! So a while back, Shannon Mustipher and I were working on Secret Tiki Drinks at Glady’s Caribbean, and now one of them is on the menu!

Glady's Oct 2015 Menu

Yeaaaah y’all!

Muertito Vivo = Spiced Tiki and it’s just as interesting as you might imagine! The Jägermeister + Pastis makes this drink really intesting. It’s also really dry thanks to the Santa Teresa Rum + Allspice Dram + Lime juice, yet super refreshing!

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Let’s not forget, TIKI FLAAAAAME!

If you live anywhere near NYC, stop by Glady’s Caribbean in Crown Heights, Brooklyn for Muertito Vivo and some of the best Rum Cocktails ever!

Punch for Two: Oranje Punch

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Welcome back to Punch For Two! It’s been awhile but let’s not pretend that we ever really forget about sharing a delicious tumbler of punch with our friends and loved ones! Also, it’s October. SEASONALLY APPROPRIATE Y’ALL.

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I’m pretty excited about this one cause it’s 1. Punch, 2. uses Lemon Sherbet, and 3. contains Denizen Merchant’s Reserve.

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When I started the Punch for Two Series last year, I will admit, I didn’t really have much of a clue about what I was doing. The ingredients were tasty, but I was approaching punch-making from a cocktail perspective. Yes, amateur at best and not the best way to create a Punch recipe. Forgive me!

(and now you say to the computer, “Home Bar Gurl, you are forgiiiiiven.”)

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Well, now I’ve read David Wondrich’s immortal book about Punch, and I’m creating Punch recipes with a more informed perspective. Therefore, two things are imperative: 1. that we add water to our Punch and 2. that we get our Nutmeg ready for grating!

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Here are the majestic ingredients. You’ll need to make sure you’ve got Lemon Sherbet  and DD Mix (or another Allspice + Cinnamon Mix) ready. I promise you, Lemon Sherbet will change your life and give your drinks so much more pizzaz. Pizzaz is a thing we like, right? YAS.

Oranje Punch for Two (yields 2-3 servings per person)

  • 4 oz Denizen Merchant’s Reserve Rum
  • 1 oz Smith & Cross (Optional, I wanted more heat & funk)
  • 1 1/2 oz DD Mix
  • 1 oz Carpano Antica
  • 2 oz fresh Orange Juice
  • 1 oz Lemon Sherbet
  • 3 oz Cold Water
  • Garnish: freshly grated Nutmeg

Combine ingredients and stir. Chill in refrigerator for at least an hour. When serving, add ice, add Punch, and grate Nutmeg over each Punch cup.

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I swear to the stars, Denizen Merchant’s Reserve is phenomenal in Punch. Cheers to all y’all’s autumnal festivities!

La Petite Mort with Plantation Barbados Rum

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In the not too distant past, my girl Foodie Tails texted me saying, “Just got Plantation Barbados 5 and Angostura 7 Rums.” I replied with, “Oh shit!”

Seeing as I had just run out of Angostura 7, and had been meaning to get the Plantation Barbados 5 since I threw that 4th of July Daiquiri Party, I immediately ran to the liquor store. Luckily they had the very bottle I was looking for, so I bought it, ran back home and made the drink described below.

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Now, I LOVE Plantation Rums. They’re aged in used Cognac barrels and meticulously scrutinized for maximum flavour. Well y’all, the flavour is totally there. The Barbados 5 Year Rum has tropical fruits, grasses, a bit of caramel smoothness, leaves a pleasant long finish, and plays well with others.

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It REALLY plays well with the above ingredients.

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In fact, Plantation Barbados 5 Year Rum plays so well with these ingredients that it’s been my new favourite Rum cocktail for at least two weeks.

La Petite Mort

  • 2 oz Plantation Grande Réserve Barbados 5 Year Rum
  • 1 oz Lime Juice
  • 3/4 oz Honey Syrup*
  • rinse Pernod Pastis
  • Garnish: Pineapple Wedge

Rinse a double Rocks glass with Pernod and chill. Combine remaining ingredients over ice and short shake. Strain into rinsed glass over cracked or crushed ice and garnish.

*This drink is also awesome with Vanilla Bean Syrup subbed for Honey Syrup.

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Damn, so dreamy, so fulfilling, I would die one thousand of these Little Deaths.

Blackberry Rum Bramble

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When I was a youth back in Marin County, California, my family and I used to go to a nearby creek and pick Blackberries from the bushes in late Aug – early Sept. Every year, I think about those hilarious times of fumbling through the brambles, trying not to get too many cuts, and gathering as many berries as we could hold. Then we’d take our treasured fruit back to my mom, who would cook them into a cobbler. (Wow, I sound really provençal right now.)

Ahhhh, childhood.

Anyone up for a late season Blackberry Bramble? Yes? Not just any Bramble though, a Rum Bramble in a Mule cup!

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I got this nice Mule cup from my friend Drinks and Ink at my birthday, thanks dude!

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Blackberry Rum Bramble

  • 2 oz Denizen Aged White Rum
  • 3/4 Lemon Juice
  • 1/2 Cinnamon Bark syrup
  • 7-8 Blackberries
  • 2 dashes Angostura Bitters (optional)
  • Garnish: Lemon Peel

Combine Blackberries, Lemon juice, and Cinnamon Bark syrup and muddle. Add Rum and shake over cracked ice. Dirty pour contents of shaker into Mule cup.

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Scrumptuousness in a mug y’all. Cheers!

National Rum Day 2015

Rums

I’ve made so many Rum cocktails since I started this blog that I can’t even count them all. With all those #TikiTheSnowAway drinks last January, to a million Daiquiris, to various and sundry Rum cocktails, I am constantly asking myself, “where’s all the Rum gone?” I thought perhaps those crazy Monkeys from the “Blame the Monkeys” series had drunk it, but no.

It was I who guzzled the Rum!

This sunday is National Rum Day, so let’s give a huge round of applause for the glorious Rums you’ve got in your Home Bar! Here’s my lil tribute:

Brugal-Extra-Dry

Brugal Extra Dry is probably the closest I’ve got to a standard light Rum, yet way more delicious than most. It’s excellent in Daiquiris, Piña Coladas, and anything light, bright and fruity. Hailing from the Dominican Republic, Brugal Extra Dry is aged and has a wonderful nose of Coconut, Toasted Marshmallow, and Pineapple/Citrus.

Cocktails: DKO Punch, Classic Daiquiri, Pineapple Cinnamon Daiquiri

Denizen

Denizen Aged White Rum. I’ve probably used this one at least 2x more than all other ones because it this White Rum has loads of flavor. With grassy, banana, and pineapple/citrus notes, Denizen White Rum really packs a punch. I love using it in shaken fruity Tiki cocktails but also stirred drinks. LUV U DENIZEN.

Cocktails: DD’s Shrunken Skull, Golden Banana Grog, Captain Corcoran

Angostura-7

Yes, the House of Angostura makes more than just bitters! They make several killer Rums and a delicious Amaro too! I got this Rum to replace the beloved Flor de Caña 7 (my liquor store switched Rums on me!) and though not quite as smooth, the Angostura 7 makes up for that smoothness with versatility. Totally tasty and has a short, wide finish which makes it really useful for Tiki/Tropical cocktails. Angostura 7 is also great if you’re going to be making a drink with an Amaro, Liqueur or another ingredient with a longer finish.

Cocktails: Blame the Monkeys No. 3, DD’s Shrunken Skull

Smith-&-Cross

The funkiest one of my bunch, Smith & Cross Navy Strength Jamaica Rum is UNBELIEVABLE! Literally unbelievable. It’s so damn good. It is also 1/2 of the greatest split base of all time! I think about it every time I want a drink to get a little bit wild. Tons of fruity funk right in your face and a beautiful finish + that Navy Strength for bite! CHOMP!

Cocktails: Gamekeeper’s Grog, Seafarer’s Sour, West India Docks, Orgeat Gabor

Hamilton-151

If you’re into Rum and haven’t yet checked out the Ministry of Rum, you best head over there and get into it. A very tall man named Ed Hamilton has catalogued nearly every Rum on earth and used his vast knowledge to start a line of his own Rums. I just got this Demerara Hamilton 151 after Lemon Hart went RIP and It’s like 1000x better, no lie! The Tiki gods will bless you when you get this Rum.

Cocktails: my version of a Painkiller, Jet Pilot, Cobra’s Fang

BMD-Rum

Last but definitely not least, Berkshire Mountain Distillers Ragged Mountain Rum. Now, I got this during that trip to the Berkshires back in the spring but DID NOT OPEN IT! Why didn’t I open it? Because it’s a Rum which has been aged in Bourbon casks for the purpose of actually tasting like Bourbon! It’s Bourbon Rum! I tasted it at the distillery and was Bourbon during the first wave, then the Rum hits you on the way down your throat. Totally out of sight! Totally magnificent. It totally won a Double Gold at the SF Spirits Awards. Boom! I wanted to wait til the autumn for this one, so look for it in some drinks soon!

Hope you’ve enjoyed Home Bar Girl’s lil tribute to National Rum Day! Let’s all make some tropical cocktails to celebrate! Cheers!

#RumForTheHills: Painkiller

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National Rum Day is this Sunday y’all, and what better way to celebrate than with one of the best Tiki drinks ever! As I mentioned in my Hamilton Tiki Takeover post, I went to a Caribbean restaurant the other night for a Ministry of Rum tasting & Tiki party, and had several stunning Painkillers made by the incomparable Shannon Mustipher.

I can’t get this drink out of my head, it will not leave me alone! So I decided to try to make one at home and see how it turned out. It turned out pretty damn good although Shannon’s is better!

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The main difference between my Painkiller and Shannon’s is that she has Pusser’s Rum and I do not have an English Navy Rum. To overcome this challenge, I decided to mix two Rums together: Angostura 7 Year Rum and my newly acquired Hamilton 151 Rum to up the proof and give the drink that Navy Rum bite.

It was a good combo!

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Never forget the Nutmeg y’all. The Nutmeg is everything for this magical drink!

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I followed the Painkiller recipe from Beachbum Berry’s Total Tiki app while keeping in mind that I was using two Rums. I also made a last minute decision to add some Angostura Bitters to the mix for complexity. Yummmm.

Home Bar Girl’s Painkiller

  • 2 oz Angostura 7 Year Aged Rum*
  • 1/2 oz Hamilton 151 Overproof Demerara Rum**
  • 4 oz unsweetened Pineapple Juice
  • 1 oz fresh Orange Juice
  • 1 oz Coconut Cream
  • 2 dashes Angostura Bitters
  • Garnish: Orange wedge, Pineapple chunk, Cinnamon stick, grated Nutmeg, Hawaiian surfbort

Combine ingredients with a lot of crushed/cracked ice and shake it baby! You want this drink to be really frothy. Dirty pour (don’t strain, pour ice and all) into Tiki mug. Garnish with all of the things.

*If you have Pussers Rum or an English Navy Rum, use 2 1/2 oz.

**This Hamilton 151 Demerara Rum is the shit. It blows Lemon Hart out of the water. I AM NOT KIDDING.

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This drink will literally make you feel like you’re on vacation, so get ready for some Tropicaaaaaal breezes! Happy Rum times to you all! If you have any Rum cocktails that you would like to share on Instagram, use the hashtag #RumForTheHills.

Copa de Cibola

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AUGUST, I have arrived! This is the month of my birth and I always feel a certain kind of fever this time of year. Maybe it’s the heat? Maybe it’s the golden tones in the light? Maybe my brain is fried from going to the beach?

Yeah, it’s definitely the heat.

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Yesterday on Instagram I posted the August version of #HomeBarFrontRow cause I like to switch bottles out for inspiration. If you want to join in the fun and show off your Home Bar, just post a photo with the hashtag #HomeBarFrontRow!

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Well, inspiration came rather quickly in the form of these ingredients! I began with Calvados*, then thought “Oh that would totally go well with Denizen White Rum and Giffard Banane.” Then I wanted a Pimento spice set for the “bitters” and sort of went back and forth between St. Elizabeth Allspice Dram and Dale Degroff’s Pimento Bitters. I did a smell test and St. Elizabeth won. (But major love for the Dale Degroff Bitters. No hard feelings!)

*Note: this is Christian Drouin Calvados but that bottle definitely doesn’t fit in my Home Bar, so I switched it.

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As far as the name of the drink goes: In the 16th century, there was an area in the southwestern US that was fabled to have seven cities of gold. Cibola was one of those cities.

Copa de Cibola

  • 1 3/4 oz Denizen Aged White Rum
  • 1 oz Christian Drouin Calvados
  • 1/2 oz Giffard Banana Liqueur
  • 1 tsp (5 ml) St. Elizabeth Allspice Dram
  • Garnish: Orange peel

Combine ingredients over ice and give it a nice long stirrrrrrrrrr. Strain into the most beautiful coupe you have. Express Orange peel and garnish.

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Golden August Cheers to all y’all!

Hamilton Tiki Takeover at Glady’s: Photo Essay

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On July 28th, my girlfriend, some friends and I went to the best event ever: Hamilton Tiki Takeover at Glady’s Caribbean restaurant in Crown Heights, Brooklyn. Shannon, the beverage director and Rum Kween, invited me a few days before and I was beyond excited.

Ministry of Rum tasting! Ed Hamilton in Brooklyn! Tiki drinks with some of the best Rums ever! WOOOO!

Instead of saying millions of words about how marvelous this event was, I’m gonna do this Photo Essay style. Thanks to Blueprint Spirits for hosting the tastiest Rum event ever.

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The supreme menu for the evening: Kill Devil Grog, Bird of Paradise, Reanimator, Ministry of Rum Flight.

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Lil birdies waiting to contain the fabulous Bird of Paradise cocktail.

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Reanimators waiting for Tiki flames!

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FLAAAAAAAME!!

Hamilton Rum Reanimator

Note the Jerk Pork next to this Reanimator. Yummmm. 

The Carmelized sugar and charred lime smell on the Reanimator was legit out of sight! So was the drink itself. Definitely one of the most smooth, yet complex, yet refreshing, yet mind-blowing Tiki drinks I’ve ever had.

Here are the ingredients.

Reanimator

  • Rhum Agricole Ambre
  • Hamilton Jamaica Rum
  • Hamilton 151 (RIP Lemon Hart)
  • Honey
  • Falernum
  • Grapefruit Juice
  • Lime Juice
  • Absinthe
  • Bitters

Hamilton Jamaican Pot Still Gold

Next, I asked Shannon if we could go off menu and make a Daiquiri with Hamilton Jamaican Pot Still Gold Rum, Lime and Giffard Banane du Bresil Liqueur. It was so much tastier than I could have hoped!

Shannon Gladys Hamilton Rum

Shannon, master of measurement.

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The specs for this totally righteous Daiquiri were:

  • 2 oz Hamilton Jamaican Pot Still Gold Rum
  • 3/4 oz Giffard Banane
  • 3/4 oz Lime Juice
  • Lime wheel in coupe

Shake it like a rocket, double strain. Slurp.

Gladys Rums

Now, Glady’s already has a killer selection of Rum. This was probably 1/4 of their total collection. Needless to say, I wanted to check out their regular menu.

Gladys Painkiller

But instead of checking out the whole of their menu, we just ordered as many Painkillers as we could handle! Best coconut drink ever and Pusser’s Rum really makes this drink. Piña Coladas ain’t got nothing on the Painkiller!

I wasn’t able to photograph Ed Hamilton (he was a busy busy man!) but I did get to chat with him for a minute.

Me: “Hi! My name is Dani and I’m a really big fan!”

Ed: “Hi Dani, you don’t look very big!”

Me: “Well, no, I’m kind of small.”

Ed: “You see (stands up and towers above me), I’m very big! Haha!”

Then I tasted the Hamilton 151 and damn, it really is 100x better than Lemon Hart. I told him so and then said, “well it’s ok that Lemon Hart is dead.” And he said, “Lots of people have told me that they like Hamilton 151 more and yes, Lemon Hart is dead.”

From the lion’s mouth!

Hope you enjoyed this photo essay and be sure to get some Ministry of Rum in your collection!

Isla Papaya

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A couple of days ago, we got a Papaya. Every time we get a Papaya, we let it ripen, chop it into square-ish chunks and put it in our daily smoothies. Well, a thought occurred to me, “If you like the texture of Papaya in smoothies so much, why not put it in a frozen cocktail?”

HMMMMMM!

So I did what any smart Home Bar Girl would do and I asked Instagram what they would do with Papaya in cocktails.

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Hellooooooo Papaya Bites!

Some fabulous people suggested that I use Papaya with flavours like Mint, Mango, Falernum, Chili/Spice, Honey, Tequila, Rum. Nice start! Then people gave suggestions like, “I just wanna chomp a juicy, boozy Papaya cube as I sip a drank.” YES PLEASE GURL.

So I took all of these ideas, and cracked open the greatest book on earth for a girl in search of flavor pairings, The Flavor Bible. I looked up Papaya and what do you know, many of the recommendations I’d already received were listed as a potential match. Awesome.

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Then I grabbed a bunch of Papaya, threw it into a smoothie cup, looked at my Home Bar, and these are the ingredients that spoke to me. Remember, frozen drinks need more sweetness due to the large amount of ice in the mix.

Hope you enjoy and feel free to play around with whatever you’ve got in your Home Bar!

Isla Papaya

  • 2 oz Denizen Aged White Rum
  • 1 oz Espolón Reposado Tequila
  • 1 oz Patrón Citrónge Mango Liqueur
  • 3/4 oz Velvet Falernum
  • Medium handful of Papaya, around 8 chunks
  • 1 oz Lime Juice
  • 3 pipettes Brooklyn Hemispherical Sriracha Bitters (sub any chili bitters)
  • 8 oz Crushed Ice
  • Garnish: salted Papaya chunks speared by a Tiki Umbrella

Combine ingredients in a blender and blend for around 7 seconds. You want it to be well mixed but not overly blended and frothy. Pour into Tiki mug and garnish.

*btw, this recipe is for a 14 oz Tiki Mug*

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May all your Frozen Tiki dreams come true!

Admiral Montenegro

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Y’all, it’s nearly August…YIKES! Ok, ok. Let’s all calm down a minute and reflect on what this means. 1. Summer is not over. 2. The light is changing and we’re looking forward to Autumn, which means that 3. Perhaps we want a lil depth and character in our Tiki drinks.

Amaro Montenegro is here to give us that character!

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Hello Luxardo Cherries, hello frosty glass.

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To the luscious Montenegro I’ve added Flor de Caña 7 (smoothest of all), Carpano Antica (the spices go so well with the Montenegro), Orgeat, and some Lime juice. This is a seriously satisfying and complex Tiki drink. Hope you enjoy!

Admiral Montenegro

  • 1 oz Amaro Montenegro
  • 1 oz Flor de Caña 7 Year Aged Rum
  • 1 oz Carpano Antica Formula
  • 1 oz Lime Juice
  • 1/2 oz Orgeat
  • Garnish: hollowed out Lime Half with Maraschino Cherries

Combine ingredients over ice and short shake. Double strain into double Rocks glass (or short Tiki mug) over crushed ice and garnish.

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Cheers!