Wine Syrup and CC’s Punch

/ Dani DeLuna / Leave a comment

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Hola y’all! So I got an idea from the Smuggler’s Cove book and someone from the Cocktails sub on reddit to make Wine Syrup. Smuggler’s Cove uses the syrup in a Tiki Drink but I was thinking it would be totally rad in autumnal/wintry cocktails.

Wine Syrup

  • 16 oz California Cabernet Sauvignon
  • 8 oz Cane Sugar

-Heat wine on low heat until it has reduced to 1/2 original volume. Stir in Sugar. Remove from heat, cool, and keep in the fridge in a covered container.

The syrup is super delicious! It’s like a cross between a sexy, upscale Grenadine and Ruby Port. Since it reminded me of Port, I felt like a Punch recipe would be a great application for the Wine Syrup.

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CC’s Punch

  • 1 oz Dry Brandy
  • 1 oz Hamilton 86 Rum
  • 3/4 oz Wine Syrup
  • 3/4 oz Lemon Juice
  • 3/4 oz ice Cold Water
  • 1 barspoon Bénédictine
  • Garnish: freshly grated Nutmeg

-stir ingredients and pour into punch cups over ice. Grate nutmeg on top and serve.

Cheers and hope y’all have tons of fun with this syrup!

Thanks u/MONDARIZ for the inspiration!

Stirred Drinks with Rhum Agricole: Guadeloupe Martinez

/ Dani DeLuna / 2 Comments

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Howdy y’all! We’re continuing with the theme of “Home Bar Girl gets obsessed with things and can’t stop talking about them.” The current obsession: Rhum Agricole, the format: Stirred.

Today I’ve got my second Stirred Drink with Rhum Agricole: the Guadeloupe Martinez.

…aaaaaaaaaand it’s so tasty! I’m know i’m tooting my own horn here and I get that this might sound terribly conceited… but y’all, I think this drink is a HOME RUN. I say that because home runs only happen to me like three times a year and this is one of those times!

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Be sure to grab yer prettiest coupe for this drink cause you are going to want to savor every sip of the Guadeloupe Martinez.

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The goal of this Stirred Drink with Rhum Agricole was to put the silky, caramely, faintly funky, and wonderfully delicious Rhum Damoiseau VSOP with some equally as tasty ingredients. I was into the idea of doing a Martinez variation cause I am REALLY into Martinez variations.

Personally, I feel like there are two ways to go with a Martinez and those are: 1. Maraschino direction or 2. Orange Liqueur direction. The flavor of Rhum Damoiseau VSOP sort of screams “ORANGE” to me, so I picked some appropriate modifiers: Bonal Aperitif (I’m also obssessed with Bonal), a bit of Dolin Rouge vermouth to smooth things out, and a dash of Angostura Orange Bitters for extra Orange.

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Speaking of Orange, this Clement Creole Shrubb is super delicious with just the right amount of spices. I’m totally convinced that Rhum Damoiseau VSOP and Clement Creole Shrubb are best friends. BEST FRIENDS Y’ALL.

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I recently learned from the Liquid Intelligence book that one should chill their mixing glasses before use so as to create proper dilution without wasting too much ice to convert heat to cold. If you wanna get really geeky about properly building cocktails, I highly recommend getting this book.

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And now, without further ado, the Guadeloupe Martinez.

Guadeloupe Martinez

  • 2 oz Damoiseau VSOP Rhum Agricole
  • 3/4 oz Bonal Aperitif
  • 1/4 oz Dolin Rouge Vermouth
  • 1 barspoon Clement Creole Shrubb
  • 1 dashes Angostura Orange Bitters
  • Garnish: Orange Peel

Combine ingredients over ice and stirrrrrrr til you just can’t stand it (or really about 50 rotations). Strain into chilled coupe, express Orange peel and garnish.

Now for a varition on this variation! I gave the Guadeloupe Martinez recipe to my gurl Shannon Mustipher for a Rhum Clement event she was hosting at Glady’s Caribbean and she made the following adjustments:

Martinique Martinez

  • 2 oz Rhum Clement Vieux Agricole (sub aged Rhum Agricole from Martinique)
  • 3/4 oz Alessio Chinato Vermouth
  • 1/4 oz Dolin Blanc
  • 1 barspoon Clement Creole Shrubb
  • 1 dash Orange Bitters
  • Garnish: Orange peel

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Santé and oh man, I really hope you enjoy these Rhum Agricole Martinez variations as much as I do!

If you, like me, can’t get enough Rhum Agricole, head over to The Sugarcane Press, hosted by the House of Agricole. 

 

Stirred Drinks with Rhum Agricole: L’Acajou

/ Dani DeLuna / Leave a comment

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Alriiiiiight, so I decided to take my Rhum Agricole obsession and turn it into a series of stirred drinks cause AUTUMN Y’ALL. Why does Rhum automatically have to be associated with Tiki drinks and Tropicals times? (Cause it’s damn good that’s why.)

Fore real though, I got a whole bunch of stuff from the House of Agricole (Clement, Damoiseau, & Rhum JM) and decided to make a series of drinks with aged Rhum Agricole. I am fully aware that this concept is a bit difficult to get one’s head around but trust me, these drinks are deeeelicious.

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So let’s talk about Rhum Agricole cause I’ve started teaching classes about this delicious category of Rhum but don’t think I’ve addressed it here on Home Bar Girl.

  1. What is Rhum Agricole? It’s Rhum made from freshly pressed Cane Juice instead of being made from Molasses (like most Rums you know) or another Sugar Cane byproduct.
  2. Why is it spelled with an “h”? Cause it’s French and that’s how the french do.
  3. Why does it taste super different from all the other Rums I know? Fresh Cane Juice makes Rhum taste like plants instead of tasting like caramelized or molasses sugar. Rhum Agricole is mega herbaceous, a bit funky, and has an unusually high level of Terroir. So much so that Rhum Agricole made in Martinique has an actual AOC designation from the french government, just like french wines do.
  4. Did I mention that Martinique is part of the French Commonwealth? It is. Colonialism.

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“So what’s the deal with this drink gurl?” Basically, I wanted to accomplish the following:

  1. I wanted to put Rhum Clement Vieux Agricole in a stirred drink. Based on all of the planty, grassy, rubbery, fruity notes in the Rhum, I knew it would go well with Giffard Banane du Bresil.
  2. Giffard Banane is basically like Banana Bread in a bottle. Carmelized banana, baking spices, deep toffee notes. This shit is like crack if crack was in Banana form.
  3. Fancy Tony’s bitters were given to me by Tony himself! Thanks Tony! They’ve got citrus, spices, allspice, and basically everything you want in Tiki bitters.

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I wanted the Orange oil to be happening but I didn’t want to put a peel in the drink cause I felt like the presentation would be too overwhelming. Overwhelming? WHUT…

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…Nutmeg. Yep. It’s that time of year. The time of year when I put Nutmeg in almost every single drink. No one wants to look at a drink with an Orange peel AND Nutmeg so we’re going to express the Orange peel and discard.

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The word L’Acajou means “Mahogany” en français and was a word used in advertisements for Rhum Clement Vieux Agricole back in the 1930s. Since this drink is the nearly the same color as mahogany, I’m using the word “L’Acajou” for this drink. Also, it sounds awesome. Say, “L’Acajou” fives times to yourself. Yeah gurl, you love it.

L’Acajou

  • 1 1/2 oz Rhum Clement Vieux Agricole
  • Heavy 1/4 oz Giffard Banane du Bresil
  • Fancy Tony’s Tiki Bitters (sub Bittermen’s Elemakule Tiki Bitters or Angostura Bitters)
  • Garnish: Orange oil, freshly grated Nutmeg

Build in glass: Add Rhum, Banane du Bresil, Bitters, ice and stir. Express Orange peel and discard, grate Nutmeg on top.

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Hope y’all enjoy this and it gets your juices flowing for some really killer Stirred Drinks with Rhum Agricole! Santé!

Punch for Two with infused spirits from Ethan + Ashe & Alkemista

/ Dani DeLuna / Leave a comment

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Alright y’all, today I’m pretty pumped to be talking about a Kickstarter project from Ethan + Ashe!

“WHUT GURL? Kickstarter? You’re talking to us about something that doesn’t exist yet?” Yeah y’all, I’m talking about Alkemista, an infusion kit for all of us home bartenders and it’s a pretty brilliant idea!

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So what is Alkemista? It’s a bottle with an ultra fine filter built into it, you just add the booze, spices/herbs/citrus peels/etc and steep until it’s ready. Easy pea-sheezy.

Ethan & Ashe sent me a box with the following infusions:

All three bottles were pretty damn tasty, so I was like “Alright, I’m diggin this Alkemista idea. I shall put it into a Punch recipe!”

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I decided to make some Spiced Apple Cider Punch and tried a couple of versions with the Black Denim Spice infused Bourbon and the Cinnamon infused Starrr Rum. Turns out both spirits worked awesomely, so I’ll give you the recipe.

To Make the Cider:

  • 48 oz Apple Cider
  • 5 tbsp mulling spices
  • 1 cinnamon stick, 1 long orange peel, star anise, peppercorn, 1 split vanilla bean
  1. Put everything in a pot and let it heat on lowwwwww for around 2 hrs. Don’t let it boil, only simmer.
  2. Strain through a cheesecloth, bottle, and keep in the fridge for up to two weeks.

 

Spiced Apple Cider Punch (for two)

  • 6 oz Spiced Cider
  • 1 oz Water
  • 1 oz Ruby Port
  • 1 oz Black Denim Spice infused Bourbon or Cinnamon infused Starrr Rum
  • 1/4 tsp (2 Barspoons) Lemon Sherbet
  • Garnish: freshly grated Nutmeg

Combine Cider, Water, Ruby Port, and Lemon Sherbet in a pot and heat over lowwwwww heat. You don’t want it to get anywhere near boiling, just warm it up. When the punch is hot, add the Spirits and stir.

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Yummmmmmm. Feels like fall man.

Thanks to Ethan & Ashe for letting me be part of this awesome Alkemista Kickstarter campaign!

Bust Out Your Liqueurs for #BackBarChallenge

/ Dani DeLuna / Leave a comment

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Happy October to all y’all! Ready for a fun challenge? For the entire week of Oct 3-9, @mmydrinks and I will be hosting the #BackBarChallenge on Instagram.

This whole thing came about when I was perusing Instagram a couple of days ago and ran across this amazing recipe from mmydrinks:

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It was a Midori Sour with a modern angle. Mike said Midori was his “spirit/liqueur that must not be named.” It’s the one you have but don’t really get around to using very often. The recipe included delicious ingredients like: Cucumber Mint infused St. George Gin, Honeydew infused Greene Chartreuse, Matcha Honeydew Syrup, Midori, and the garnish was two Matcha Marshmallows. UH-MAZING RIGHT?

Totally incredible! I left a comment saying, “Yarrrrr, this is a damn inspiration! My liqueur is Frangelico and now I’m inspired to use it!”

So I hit up Mike and said, “Hey, why don’t we do a challenge where we get everyone to dust off their old bottles of Liqueur, aka their ‘Back Bar’ and make some cocktails with those ingredients?” #BackBarChallenge was born!

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From Oct 3 – 9 @mmydrinks and I will be making drinks with our infrequently touched Liqueurs and other modifiers from our Home Bars. But so will you!

Be creative! Be super creative. Make sweet drinks, make weird drinks, make drinks you’d never expect to make cause you’ve been too afraid to make them, create some wild garnishes, put flavors together that you’d not normally expect to put together! Someone please make a Pousse-Café! Above all – experiment and have tons o’ fun!

We’ll be reposting our fave recipes on Instagram so be sure to use the hashtag #BackBarChallenge so we can find your drinks and give them the love they deserve!

Cheers and happy Liqueur times to youuuuu!

The Queen’s Blush

/ Dani DeLuna / Leave a comment

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Y’all, it happened! The temperature dropped below 70°, I went hiking yesterday and now it really feels like autumn!

What better way to celebrate this seasonal change than with a stirred drink? “Wait gurl, you made a stirred drink? WHUT.” Yes, y’all I finally made a stirred drink and it’s even in a pretty coupe!

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Definitely still obsessed with this Raspberry Syrup cause it’s packing a helluva punch. If you haven’t made it yet, head here for the recipe.

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While mentally working on this cocktail, I thought, “Ok gurrrrl, you’ve got that fabulous new bottle of Julius Drover Alambic Brandy from Shinn Estate, that Hamilton 86 Demerara Rum, why not go for something 19th century style?” So I did.

Cast of Characters:

  1. Raspberry Syrup: Since the point of this cocktail was to get a 19th Century vibe going, I looked up a bunch of recipes that used either Grenadine or Raspberry syrup in Martin’s Index of Cocktails.
  2. I bought the fantastic bottle of Julius Drover Alambic Brandy while on holiday in Long Island Wine Country with my smooth girlfriend. Yes, there is a “wine country” out on eastern Long Island, and it’s pretty amazing out there. This brandy is so damn great, it’s basically American Cognac. Nice n dry, with faint hints of wood, a bit of fruitiness (pear, grape, apple), and a tiny bit floral. Really nice stuff.
  3. The Hamilton 86 is big, molasses-y, spicy, and has notes of leather, tobacco, and dark chocolate, along with some fruitiness. There are a lot of historical punch recipes with Cognac or Brandy and Rum together, so I wanted to put these two in a drink.
  4. The Yellow Chartreuse came about when I was thinking about how to tie everything together. I felt like the flowers and honey from Yellow Chartreuse would play nicely with the notes from the Brandy & Rum. Totally did.
  5. Absinthe: I am fully convinced that Raspberry & Absinthe are perfect partners. Together they create such a sublime marriage that I almost can’t separate them anymore.
  6. Regans’ Orange Bitters: I wanted some citrus top notes since I wasn’t going to use any juice.

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Stir ’til you just can’t stand it anymore! (Or really, about 50 rotations.)

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For this Absinthe application, I went with an atomizer. I’m not really into rinsing these days cause I think it’s kind of wasteful. Plus, you can smell the Absinthe more when it’s on top of the drink.

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The Queen’s Blush

  • 1 oz Julius Drover Alambic Brandy (sub dry Cognac)
  • 1 oz Hamilton 86 Demerara Rum
  • 1/4 oz Yellow Chartreuse
  • *3/8 oz Raspberry Syrup
  • 2 dashes Regan’s Orange Bitters
  • Garnish: St. George Absinthe Vert mist

Combine ingredients over ice and stirrrrrrrrr. Strain into chilled coupe, spritz some Absinthe on top and sip!

*I am so serious about this measurement. Really, it needs to be 3/8 of an ounce or something close to 10ml but if you don’t have those measurements, go for a scant 1/2 oz. If you use a full 1/2 oz, the drink becomes too sweet and the Raspberry totally takes over.

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Hope y’all have tons of fun and enjoy this shift into some autumnal cocktails! May all your Raspberry dreams come true! Cheers!

 

Putting Raspberry Syrup to Work: Double ‘R’ Punch

/ Dani DeLuna / Leave a comment

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Alright y’all, it’s the first day of autumn and at this point I have to admit something: no matter what season it is, I want a Tiki drink. Adding to this constant desire is the bottle of Raspberry syrup I made last week, which goes SOOOO well with Rum. So no matter what the weather, as long as you’ve got Raspberry syrup, Orgeat, and Rum, you could really get into this Punch.

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The thing about Raspberry syrup is that it can totally be used in place of Grenadine. I was reading through tons of recipes from the Prohibition era and there was actually a high number of instances where Raspberry syrup was called for or used as a Grenadine sub. The other thing I found interesting was that almost all of these recipes used Brandy or Rum as the base spirit.

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Hell yeah. Rum. Rummmmmmmmmmm. I’m starting to think that my brain is automatically like, “but how can I put ingredient ‘x’ with Rum?”

And note my new (vintage) Planter’s Punch glass! Isn’t it cute? So cute! And appropriate since I am using Jamaican Rum in this recipe! (Thank you Denizen Merchant’s Reserve!)

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I think the process went something like this:

  1. I was like “Ok, the Raspberry syrup is both sweet and tart and goes well with Lemon & Lime, so lets start there.”
  2. Then I wanted Orgeat to help smoooooth things out cause there was a lot of acid happening with the juices + syrup.
  3. But then I wanted anise so I thought Absinthe + Peychaud’s for extra spices and depth
  4. Finally the Rums: Plantation Barbados 5 for smoothness, Denizen Merchant’s Reserve for the funk to dry the drink out a bit.

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…Mint for aroma and cause it’s so pretty with the red color of the drink. Same reason for using a Blue umbrella: colors are important when creating drinks! It’s like you’ve made a tiny, albeit temporary work of art!

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Double ‘R’ Punch

  • 1 1/2 oz Plantation Barbados 5 Year Rum (Sub a smooth, aged Rum)
  • 3/4 oz Denizen Merchant’s Reserve 8 Year Rum (Sub Jamaican Rum)
  • 1/2 oz Raspberry Simple Syrup
  • 1/4-1/2 oz Orgeat*
  • 1/2 oz fresh Lime Juice
  • 1/4 oz fresh Lemon Juice
  • 2 dashes Peychaud’s Bitters
  • 8 drops St. George Absinthe Verte
  • Garnish: Mint sprig, Tiki Umbrella

Combine ingredients over ice and shake. Double strain into Planter’s Punch glass or Collins glass over crushed ice and garnish.

*Totally depends on your Orgeat. I’m using homemade Orgeat and it’s not as sweet as something like B.G. Reynolds Orgeat. I’d recommend starting with 1/4 oz, taste the drink, then add more if needed.

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This photo is really making me wanna escape to a tropical place…like right meow.

Cheers and have tons of fun with your Raspberry Syrup drinks!

Raspberry Simple Syrup

/ Dani DeLuna / 4 Comments

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Every saturday I go to the Farmer’s Market at Grand Army Plaza in Brooklyn. It’s a 5 min walk from my lil apartment and definitely the highlight of my week. Last Saturday, I picked up a couple of cartons of Raspberries and decided to make a tasty syrup to use in Cocktails.

Ready? Let’s go!

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I wanted to keep a carton for garnishes (and to eat) so I made this recipe with one cup of Raspberries instead of two. I also used the following recipe because I wanted this to be a Simple Syrup recipe that would be consistent with other simple syrups we use in drinks.

Yer gonna need:

  • 1 cup freshly washed Raspberries
  • 1/2 cup Cane Sugar
  • 1/2 cup Water
  • 1/4 tsp Lemon Juice

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Yer gonna:

  1. Add Raspberries, Sugar and Water to a pot. Gently muddle Raspberries.
  2. Turn heat on low and bring to just below boiling, stirring occasionally.
  3. Reduce heat and simmer for around 15 mins, stirring often. (You really don’t want it to boil or you’ll lose the brightness from the Raspberries)
  4. Remove from heat, add Lemon juice and stir til it has mixed in.
  5. Strain through cheese cloth into an airtight container and cool.
  6. Will keep in the fridge for approx 2 weeks

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Strainy-strain-strain. You should have approx 1 cup of syrup at this point.

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Now, what to do with this? Well, I did what I always do and looked up “Raspberries” in The Flavor Bible. Some notable pairings include:

  • Almonds (think Orgeat)
  • Apricots
  • Blackberries & Blueberries
  • Brandy, Cognac
  • Cinnamon
  • Cointreau
  • Lemon
  • Lime
  • Mint
  • Pineapple
  • Rum
  • Star Anise
  • Tequila

and a bunch of other things.

Now based on the above list, I feel like we could make several Tiki drinks. Odd to me that Gin isn’t listed since the Clover Club is possibly the most famous Raspberry cocktail of all time. However, TEQUILA…now that sounds really interesting!

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I’m currently working on a few ideas and will post the drinks when they’re ready. If you come up with a fabulous Raspberry cocktail (preferably one a bit outside of the “Clover Club” box), lemme know!

Cheers and happy syrup making!

 

 

Tequila & Tiki: the Jalajaja Swizzle

/ Dani DeLuna / Leave a comment

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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?

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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

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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.

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

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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.

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Salud and may your Tequila Tiki experiments be awesome!

Shannon’s Fog Cutter

/ Dani DeLuna / Leave a comment

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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!

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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.

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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.

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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.

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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.

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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!