Welcome to Tiki The Snow Away 2017!

ttsa-2017-1

Hey y’all! Happy New Year and welcome to Tiki The Snow Away Volume III! Hope everyone has recovered from partying and like me, you’re already wishing you were on holiday in a tropical paradise. If you’re new to Home Bar Girl, you may be feeling confused as to why on earth I’d throw a Tiki party in the middle of winter but I’ve got one word for you- “escapism”.

Now, I’ll attempt to answer any questions you may have.

A. What is Tiki The Snow Away? On Jan 1 2015, I’d had way too much Egg Nog, Brooklyn was covered in snow, and I was like, “screw these heavy drinks, I’m only going to have citrusy Rum drinks for a month!” I asked some cocktail friends on instagram what they thought a good hashtag for a month-long Tiki party would be and @ntitz suggested #TikiTheSnowAway.

If you post a Tiki drink on Instagram during January, use the hashtag #TikiTheSnowAway and I or some of my other cocktail friends will re-post our fave drinks. If you post a Tiki drink on reddit, tag me (/u/homebargirl) and I will repost your drinks in a roundup.

ttsa-2017-rum

B. What sort of Spirits & Liqueurs will you need? RUM. You’re going to need a lot of Rum. I have a wide selection of Rum from several caribbean countries and I love trying to fit two or three of them into a drink. You can also use Cachaça, Gin, Tequila, Mezcal, Brandy, Blended Scotch and really any spirits that work well with spiced syrups, citrus, and other Tiki ingredients.

ttsa-2017-liqueur

As far as the Liqueurs go, this is winter Tiki. Though I’m still totally gonna use that Blue Curaçao to make another Surf Girl variation, I’m also challenging myself to try and work Amaro Meletti (or another easy going Amaro), PX Sherry, and St. George Bruto Americano into a few drinks. Beyond that, I’d highly recommed having some kind of Orange Curaçao/Creole Shrubb, Falernum, and Angostura Bitters on hand. If you’re lucky enough to have the Hamilton Pimento Dram (allspice liqueur made with funky Jamaican Rum), you can use it in a Daiquiri along with your fave Rum!

winter-fruit

C. What kind of produce do you need? Fresh fruit. Now, I know this is a winter Tiki party, but you should be able to get Limes, Grapefruit, and BLOOD ORANGES at the grocery store! Seasonally appropriate and way more delicious than regular oranges, Blood Oranges will give beautiful color to your drinks!

If you can’t find any good Pineapples to juice, I would recommend getting a bottle of unsweetened Pineapple Juice.

*Note: If you live in the Southern Hemisphere, I know it’s summer so, go wild with your fruit selections.

Cinnamon-Bark-Syrup-2

D. What kind of Syrups will you need?  Cinnamon Bark Syrup. Cinnamon is always linked to wintry flavors so I’d recommend making a batch. Other highly recommended syrups are: Simple Syrup made with Cane or Demerara Sugar, Orgeat, Passionfruit, Honey Syrup (1:1 Honey and water), Coconut Cream, and Grenadine.

ttsa-2017-glassware

Tiki Mugs & Glassware

ttsa-2017-garnishes

Tiki and spice garnishes

E. Anything Else? Glassware and garnishes. Tiki Mugs are tons of fun, but If you don’t have mugs, cocktail glassware will do though you might need to get a large glass for some of the bigger Tiki drinks. It’s also fun to throw a swizzle stick, Tiki umbrella, some monkeys, or a plastic sword in your drink, so head to a party store if you don’t have any of those items. Whole spices like Cinnamon, Star Anise, and freshly grated Nutmeg go well in Tiki drinks too.

ttsa-2017-2

Most of all, just have fun with it! Remember this is your Tropical Paradise escape from reality. Cheers and can’t wait to prrrrrrrty with y’all!

Advertisements

HBG’s Spiced Daiquiri

spiced-daiquiri-1

Howdy y’all! As you’ve probably noticed from the photo, I didn’t make this drink at my Home Bar cause these days, I’m a busy lady! The beautiful backdrop for this drink is Duke’s Liquor Box in Greenpoint, Brooklyn where I work as “The Captain” several days a week.

Today I’m suuuuuuuper pumped to be talking about two totally delicious bottles from Ed Hamilton (aka the Minister of Rum) and how well they go together in this seasonally appropriate Daiquiri.

Processed with VSCO with a6 preset

Firstly, let’s talk Rum cause this IS a Daiquiri we’re making. Hamilton Navy Strength Rum, like the rest of Ed’s Rums is totally stellar. With a blend of Demerara Rum from Guyana and Jamaican Rum from Worthy Park, this 57% offering is a knockout. Huge nose and flavors offer both that fruity funk and a big deep body to support said funk. It’s epic, it’s my new fave Rum and it makes Smith & Cross seem anemic in comparison.

Processed with VSCO with a6 preset

As incredible as Hamilton Navy Strength is, Hamilton Pimento Dram is on a whole other level. It’s literally Jamaican Gold Rum from Worthy Park Estate + Pimento (aka Allspice) + Cane Sugar and it is the most complete thing I’ve ever tasted. I literally just want to drink it on the rocks all the time. Sublime, possibly perfect, it’s hard to say. Swooooooooon.

Processed with VSCO with a6 preset

Clearly these two are asking to go into a flavorful, funky, spiced drink together.

Processed with VSCO with a6 preset

Squeeze that lime gurrrrrrrrrl.

spiced-daiquiri-6

HBG’s Spiced Daiquiri

  • 1 1/2 oz Hamilton Navy Strength Rum
  • 1/2 oz Hamilton Pimento Dram
  • 3/4 oz Lime Juice
  • A couple barspoons Granulated Cane Sugar or 1/4 oz Cane Sugar Syrup*
  • 2 dashes Angostura Bitters
  • Garnish: Lime Wheel and/or Nutmeg

Combine ingredients in shaker over ice and shake it like a rocket! Double strain into punch cup and garnish.

*Ok, so my gurrrrl Shannon (the Rum Queen of NYC) is always making her Daiquiris with Granulated Sugar instead of syrup. I thought I’d give it a try and I kind of dug it. It gave a nice texture to the drink and by not adding extra water (in the way of syrup) makes this Daiquiri feel more intact. Also, don’t go too heavy on the sugar or syrup cause you want the drink to be on the dry side.

spiced-daiquiri-7

Easy peasy and ohmygod soooooo delicious. This Spiced Daiquiri would be perfect for all yer holiday parties cause of the spice. Ask your local liquor store to carry Hamilton Rums if they don’t already have them, you won’t be disappointed!

Cheers!

Tequila & Tiki: the Jalajaja Swizzle

jalajaja-swizzle-1

Happy September Monday to y’all! Hopefully things are starting to cool down for you, but if you’re living anywhere in the USA, I highly doubt it. It’s been super hot here in Brooklyn and I have it on good authority that it’s still pretty hot in SoCal and Texas too.

Not that heat = Tiki cause y’all know how I luv to Tiki The Snow Away, but nevertheless, I need a tall-icy-fruity-Rum-filled….wait, what?

jalajaja-swizzle-8

Bwahahaha! It’s not Rum, it’s Tequila! Today’s drink came about cause I really wanted to make a Tequila Tiki drink and I thought the Swizzle would be a good format. I was thinking Corralejo Reposado Tequila but then I was also thinking it’s pepper season and I remembered that this Tequila is really snappy when infused with Jalapeño (or Serrano, Serrano is super tasty too).

Go here for the Jalapeño infused Corralejo Reposado recipe.

I apparently couldn’t live without some version of Rum, so I added my new fave ingredient, Kalani Coconut Rum Liqueur. This stuff is maaaaad tasty: grassy (like a mild agricole), has some notes of chocolate, caramel, and citrus in addition to the obvious Coconut. Kalani is made with 100% Natural Mayan Coconut Rum, has a silky viscosity, a good level of sweetness, and (just like my bottle of Tequila) is from Mexico.

Sooooooo, maybe I really just wanted to make a Mexican Swizzle, mmmmhm. #MexicanPride

jalajaja-swizzle-4

The spice and juice set came about cause:

  1. Grapefruit and Tequila are best friends.
  2. Lime juice for more tartness and length.
  3. Honey cause I knew it would be a match made in heaven.
  4. Peychaud’s Bitters for anise and some interesting depth.

jalajaja-swizzle-3

Grab either yer swizzle stick or a long barspoon for this one.

jalajaja-swizzle-6

Oh and like spanish speakers do, pronounce the J’s in this drink “ha-ha-ha”, then it basically sounds like you’re laughing and will make you feel pumped to try this drink!

Jalajaja Swizzle 

  • 2 1/2 oz Jalapeño infused Corralejo Reposado Tequila
  • 1/2 oz Kalani Coconut Rum Liqueur
  • 1 oz White Grapefruit Juice
  • 1/2 oz Lime Juice
  • 1/2-3/4 oz Honey Syrup*
  • 2 dashes Peychaud’s
  • Garnish: candied Ginger, Mint sprig

Add ingredients to large Tiki mug, add cracked or crushed ice and swizzle til the glass has started to frost and everything seems to have combined. Add a lil more ice on top if needed and garnish.

*Depends on how sweet you want it. I tried it both ways and was honestly not sure which one I liked better.

jalajaja-swizzle-7

Salud and may your Tequila Tiki experiments be awesome!

Shannon’s Fog Cutter

shannons-fog-cutter-1

Y’all, it’s nearly autumn and I am feeeeeling like it’s time for some Sherry! Actually, I’m feeling like it’s time for some Rum + Sherry + Gin + Cachaça which means, I’ve got a Tiki drink for us today! So grab one bottle of each, some citrus and get some Orgeat cause this shit is tasty!

shannons-fog-cutter-2

Do you see it? Do you see the book in the photo? Are you intrigued? “Gurrrrl, why is there a book in the photo? There’s never a book in the photo!”

Woo! I’ve been meaning to get the Smuggler’s Cove book for quite sometime and after seeing the 100th or so recipe show up on /r/cocktails, I was like, “OK FINE! I’ll get the book!”

It’s uhhhhhhhmazing. It’s the Tikiest/nerdiest/geekiest/Rummiest/most delightful book I’ve read in awhile and wow, it has so many good tips on how to make well crafted cocktails. So like any thirsty woman, I found a recipe that was really speaking to me and made a variation.

shannons-fog-cutter-3

Not that I haven’t made a Fog Cutter before, cause I totally have and I totally love this format. Tropical + Gin + Sherry really speaks to my soul on a deep level.

For this particular Fog Cutter, I was thinking of my friend Shannon Mustipher (THE Rum Queen of NYC, brand ambassador for Denizen Rum, a serious lover of Cachaça and overproof spirits) and made this drink with her in mind. Hope you like it gurrrrrl!

  1. I started with Yaguara Cachaça as the “inspirational” ingredient and the replacement for brandy…
  2. Which led me to Denizen 3 Year Rum for the main spirit cause Denizen & Yaguara go so well together and y’all know Denizen is my “workhorse Rum”. Loads of coconut, banana, and grasses between the two of these spirits.
  3. Then I wanted a big bright Gin and was kind of thinking overproof would be the jam so to the Hayman’s Royal Dock I went!
  4. I followed the Smuggler’s Cove guide of Lemon, Orange, & Orgeat but I did change the type of sherry from Oloroso to Lustau Amontillado cause that’s what I had in my fridge. I also have Fino but I thought that would be too dry and a little too thin.

shannons-fog-cutter-4

 

Another tip I picked up from Smuggler’s Cove is the use of “Flash Blending”. Now, they use something like a Hamilton Beach Milkshake Blender and blend for 5 or so seconds. I don’t have that sort of blender but I do have a Ninja (for all the smoothies my girlfriend and make in our lil apartment). I’ve reduced my blending time to just about 2 seconds so that the drink doesn’t get too watery and I’m digging the resulting texture.

shannons-fog-cutter-6

Check the ice in the above photo. Nice right? Also, those Luxardo Cherries look super tasty right now. Yummmmmm.

Shannon’s Fog Cutter

  • 2 oz Denizen 3 Year Aged White Rum
  • 1 oz Cachaça Yaguara
  • 1/2 oz Hayman’s Royal Dock Gin
  • 1/2 oz Orgeat
  • 1 1/2 oz fresh Orange Juice
  • 1 1/2 oz fresh Lemon Juice
  • Garnish: 1/2 oz Amontillado Sherry, 3 Luxardo Maraschino Cherries, swizzle stick

Combine ingredients and flash blend for 2 seconds with ~8 oz cracked ice. Pour into a tall Tiki mug, float the Sherry on top, and garnish.

shannons-fog-cutter-5

Tiki cheers to all y’all and I HIGHLY recommend getting the Smuggler’s Cove book. I also recommend getting a Rum collection going cause there is a whole wonderful world of Rum out there and with that Rum you can make a whole wonderful set of Tiki drinks!

L’Orgeat Mai Tai

L'Orgeat-Mai-Tai-1

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!

L'Orgeat-Mai-Tai-2

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!

L'Orgeat-Mai-Tai-3

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

L'Orgeat-Mai-Tai-4

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-6

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.

L'Orgeat-Mai-Tai-5

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

L'Orgeat-Mai-Tai-7

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

DP Swizzle

DP-Swizzle-6

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!

DP-Swizzle-1

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

DP-Swizzle-3

Cast of Characters:

  1. 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”.
  2. 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.
  3. Juices: I was debating between Lemon or Lime and asked some cocktail friends. One them replied, “Why not both?” Yeah dude, good call!
  4. 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.

DP-Swizzle-4

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!

DP-Swizzle-5

Big Mint sprig for big aromatics.

DP-Swizzle-2

Don’t you love this mug? I like how serious he looks but then his moustache is so long and his lips so small!

DP Swizzle

  • 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:

  1. In the bottom of a large Tiki mug, add Mint leaves, Lime Juice, Lemon Juice, Demerara Syrup, and muddle.
  2. Add Rum, Peach Liqueur, Peach Bitters, Allspice Dram, crushed ice and *swizzle with a long Swizzle stick or long Barspoon.
  3. “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.

DP-Swizzle-7

Swizzlin’. I’ll be swizzlin’ all day loooooong. Tiki Cheers to y’all!

Thanks to Berentzen for the tasty Peach Liqueur and bitters!