Shannon’s Fog Cutter

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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!

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The Birthday Daiquiri

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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!

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What’s so special about this Daiquiri that now it’s my Official Birthday Drink™? Just check the ingredients:

  1. 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
  2. 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!
  3. 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.

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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.

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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!

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If you’re an August baby like me and it really is your Birthday, Happy Happy to youuuu! Cheers!

Barb’s Rhubarb Daiquiri

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Oh my y’all. This drink. This one is just like “slurrrrrp”!

As you may or may not recall, I got some Rhubarb from the farmer’s market and made syrup with it. When I posted the photo to Instagram, a very nice man named mr.zsolt left an exciting comment, “I made a rhubarb daiquiri, my customers love it!”

RHUBARB DAIQUIRI! BRILLIANT!

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I mean, this syrup in a Daiquiri? Come on, how awesome would that be?

Also, look at the color. It’s like a jewel from the heart of a dragon…it’s like a a Ruby from the blood of 1000 Kings…it’s like the sun just before it disappears below the horizon…it’s really damn pretty.

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I asked Mr. Zsolt what his recipe was and he said 2:1:1 with Pampero Blanco. Well, I don’t have that Rum but I do have Denizen Aged White Rum (my fave) and all the grassy funky notes in it were sure to go well with Rhubarb.

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I also didn’t want to have quite as much juice as Mr. Zsolt, so I picked a different set of specs – 2:3/4:3/4. Since I used Barb’s Rhubarb Syrup, I named the Daiquiri after her.

Barb’s Rhubarb Daiquiri

Combine ingredients over ice and shake it like a rocket. Double strain into chilled Coupe.

*No garnish cause I was like, “Gurrrl, it’s perfect. How could anything improve this drink?” Well, maybe a dry Cava float…or maybe some of that amazing Amaro Sfumato Rababaro…that stuff is legit!

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This Daiquiri is really really great. I’m not gonna lie, I made it for my girlfriend and we were both like, “oh woooow.” It’s planty but not too planty, elegant, and really refrescando!

I hope y’all enjoy it as much as we do! Cheers!

Brazilian Surf Girl

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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.

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This also means it’s time for the 3rd Surf Girl variation, Brazilian Surf Girl with Yaguara Cachaça.

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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.

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But now for a deeper dive cause hot damn, these three go together so well!

  1. 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.
  2. Denizen Aged White Rum: Yaguara goes so well with the banana & grassy/funky notes in Denizen! Synergy!
  3. Falernum: dude, these three ingredients are magic together! SERIOUSLY MAGIC. The spiced vanilla and lime notes + two sets of Banana, grasses, funk, strawberries.

 

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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.

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Surf on y’all and I hope your Tiki The Snow Away was totally tubluar. Dude.

Hawaiian Surf Girl

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Two days left of Tiki The Snow Away means two more Surf Girls! Hawaiian Suf Girl is near and dear to my heart as it adds some extra tropical goodness to mix.

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

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This gurl has been surfing for days. Look at her tan!

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To the Surf Girl trio of Denizen Aged White, Senior Blue Curaçao, and Coco Lopez we add Passion fruit! Yea! It really adds a unique tartness in a way that Lime alone just can’t achieve. Lastly, Pineapple gives a great backbone and plays so well with the rest of the ingredients.

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Hawaiian Surf Girl

  • 2 oz Denizen Aged White Rum
  • 1/2 oz Blue Curaçao
  • 1/2 oz Coconut Cream
  • 1 oz Pineapple Juice*
  • 1/2 oz Lime Juice
  • 1/2 oz Passion Fruit Syrup
  • ~8 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.

*Always unsweetned, 100% Pineapple Juice not from concentrate. This is critical or the drink will be too sweet.

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Yummmmm. Surf’s Up!

Cali Surf Girl

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Y’ALL! I LITERALLY just realized that there’s only three days left of Tiki The Snow Away 2016! I have three Surf Girl variations, so we’re just gonna go on a lil marathon and I’ll post one for each day. We’ll start with Cali Surf Girl cause I’m a Cali gurrrrrrrrl.

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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“I’m in love, I’m in love with a Surf Gurrrrrrl.”

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Cast of Characters: Since this is a Cali Surf Girl, I decided to give it some Cali style ingredients like: Corralejo Tequila Blanco and Coconut Water. The Surf Girl trio of Denizen Aged White Rum, Blue Curaçao, and Coco Lopez remains intact and is joined by Lime Juice and a lil pink salt.

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I’m also keeping the garnishes the same so as to have continuity between all the Surf Girl drinks.

Oh and plug your blender in and grab a bunch of ice!

Cali Surf Girl

  • 1 1/2 oz Blanco Tequila
  • 1 oz Denizen Aged White Rum
  • 1/2 oz Blue Curaçao
  • 3/4 oz Lime Juice
  • 3/4 oz Coconut Water
  • 1/2 oz Coconut Cream
  • Pinch of Salt
  • * 1/4 oz Simple Syrup
  • ~8 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.

*You may or may not want this. You’re working with a lot of ice and typically have to make blended drinks sweeter than shaken or stirred drinks.

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Cheers to all y’all and all y’alls friends and all y’alls parties! Speaking of parties, we’re having a Tiki The Snow Away party in Brooklyn on Feb 4th! If you’re in town, stop by cause there will be a Surf Girl waiting for you!

Frankie’s Tropical Holiday

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Hey! Hey! Hey! all you Tiki The Snow Away party people! I’ve got a big drink today with Fernet Francisco that I’m pretty psyched about, so let’s get to it!

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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Around a week ago, Fernet Francisco posted a comment on my Instagram account that if I made any Tiki drinks with their Fernet, I should let them know about it. I actually had that thought way back in November but then totally forgot about it! Whoops.

So, to all my Bay Area Fernet drinking people, this drink is for you. A love letter from my expatriated heart to you and your obsession with all things Amari and all things excessive. May you have many big, boozy, fruity, Rum + Fernet drinks and may they all slap a smile on your face.

And to Fernet Francisco I say, “I love you, you beautiful thing, you.”

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Here are the cast of characters for this totally over-the-top Tiki drink:

  1. Fernet Francisco: super minty and fresh tasting, with loads of herbaceousness. Tastes and smells like plants from the Bay Area which actually poses a challenge when creating a Tiki drink. Therefore, I put it with my two fave Rums
  2. Denizen Aged White & Merchant’s Reserve Rums: LORDT knows how I love these Rums. They’re dry, deep, fruity, funky, wonderful and provide an excellent foundation in a big Tiki drink. Oh and they go sooooooo well together as a split base.
  3. Orgeat + Cane Syrup + Lime + Grapefruit + Pineapple: a helluva lot of juice and sweetness right? This combo is a total Tiki knockout. No lie, try it. The supa-fresh mintiness in the Fernet Francisco was crying out for Grapefruit and Pineapple. I added Lime for length & tartness, Orgeat for creaminess, and Cane Syrup cause this is a blended drink.

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Garnish Kween is back again with the Pineapple Spear Bunny Ears, Grapefruit Peel Rose wrapped, and speared around a Luxardo Maraschino Cherry. A fun straw is always welcome!

Frankie’s Tropical Holiday

  • 1 oz Fernet Francisco
  • 1 1/2 oz Denizen Aged White Rum
  • 1 1/2 oz Denizen Merchant’s Reserve Rum
  • 3/4 oz Orgeat
  • 1 oz Lime Juice
  • 1 1/2 oz Red Grapefruit Juice
  • 3/4 oz Pineapple Juice
  • 3/4 oz Cane Sugar Syrup*
  • Garnish: Pineapple Spear Bunny Ears, Luxardo Maraschino Cherry in Grapefruit peel Rose, plastic Sword

Combine ingredients and blend with ~6 oz Crushed Ice for 7 seconds. Pour, garnish and serve in 16 oz Tiki Mug.

*The amount of Cane Syrup depends on how sweet your Orgeat and Red Grapefruit Juice are. Increase or reduce accordingly.

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Cheers to all y’all and may your Amari-Tiki be delicious!