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!

Mai Tai Find You In Compton featured on Sirius XM

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Hey y’all! My friend Madina Papadopoulos (who writes for Paste, Village Voice, and Sirius XM among other things) has included my Cachaça Yaguara Mai Tai in her Summer Sips & Sounds round up! She paired the Mai Tai with Ice Cube’s It Was a Good Day. Cool eh?

Head to Sirius XM to read the whole article and check out some of the other excellent pairings!

Cheers!

Colonial Cash Crop

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Alright y’all, I’ve got a really delicious drink today that’s a bit more on the adventurous side. Shocking, I know. Me be adventurous? Perish the thought!

Let’s shoop right in.

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The inspiration for this drink came from wanting to use the first three ingredients pictured here in a stirred cocktail: Yaguara Cachaça + Batavia-Arrack + Giffard Banane.

Why put these three together? Well…

  1. Yaguara Cachaça = Bananas, Coconut, Strawberries, Tropical Fruits, pot still funk, Grass. It’s farily viscous, smooth and really had me wanting some…
  2. Giffard Banane = more Banana. So I was really going for Banana, but like multiple versions of Banana. Giffard Banane is more like Banana Bread. Baking spices galore.
  3. Batavia-Arrack = I love this stuff. It’s obtuse as hell. It’s super complex. It’s from Indonesia. It’s kind of hard to describe but I’ll say this: sort of like Rhum Agricole Blanc with a rice overtone, coconut undertone, astringency (like some Scotches), and just feels really tropical.

So essentially we’ve got a tropical-banana paradise as the base, but as a stirred drink. I added Amontillado Sherry to compliment the Giffard Banane spice-wise, the Dolin Dry to dry the drink out, Pernod Pastis to better marry the flavors, and the Nutmeg cause what garnish could be better?!

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It’s like Nutmeg was made for this drink. Or this drink was made for Nutmeg. Or whatever, y’all get the picture.

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The name of this drink is my attempt at being cheeky considering the Cocktail as we know it, is deeply rooted in colonialism. Arrack (or Arak, or Rak) was actually the first Spirit used in Punch recipes back during the Colonial Era and the first spirit the Europeans went nuts over. Like Arrack, Cachaça is also made from Sugar Cane making it just as much of a Colonial Era Cash Crop. Lastly, sweet, glorious Nutmeg. Wars were fought over Nutmeg because Nutmeg is the best spice on earth.

Colonial Cash Crop

  • 1 1/4 oz Yaguara Cachaça
  • 1/2 oz Batavia-Arrack van Oosten
  • 1/2 oz Giffard Banane du Bresil
  • 1/2 oz Dolin Dry
  • 1/4 oz Lustau Amontillado Sherry
  • Garnish: Pernod Pastis rinse, freshly grated Nutmeg

Rinse a rocks glass with Pernod and chill. Combine ingredients over ice and stirrrrrrrrrr til you’re feeling great. Remember, stirring is the ultimate zen. Strain into rocks glass over ice. Garnish with freshly grated Nutmeg.

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The funny thing is, Colonial Cash Crop doesn’t actually come out tasting like BANANA. It’s more like Cachaça-Banana throughout, Arrack wide and present, and the other flavors sort of do a slow roller coaster. It’s pretty intense but sooooo good.

May all your cocktail adventures be as rewarding as this one was for me! 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.

Pérola Branca with Yaguara Cachaça

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Wooooah-ho-ho, y’all. Tiki The Snow Away + Yaguara Cachaça = a whole new world of tropical flavor! And this is my first ever Cachaça post! MAGICAL DREAMS DO COME TRUUUUE.

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’ve tasted Cachaça before, had a Caipirinha or two, but I’ve never been truly excited about this spirit until now. Yaguara is by far the best, smoothest, and tastiest of Cachaças with notes of Banana, Strawberry, Coconut, a bit of grassy funk, and a whole lot of YASSSS GURRRRL.

It’s divine and I’m putting it in everything I possibly can, including the following drink.

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Pearly, sensuous, giant mint hat.

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Here are your cast of characters: Yaguara Cachaça, Grand Marnier, Orgeat, Lemon Juice.

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Pérola Branca 

  • 1 1/2 oz Yaguara Cachaça
  • 1/2 oz Grand Marnier*
  • 3/4 oz Orgeat**
  • 3/4 oz Lemon Juice
  • Garnish: the biggest Mint bouquet of all time

Combine ingredients over ice and shake like a rocket. Strain into double Rocks glass over crushed ice. Garnish with the biggest Mint bouquet of all time.

*Magically enough, dry Curaçao works just as well at 1/2 oz.

**Every Orgeat is different, some sweeter, some more dry, adjust accordingly.

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Cheers! May all your Tiki The Snow Away drinks be sensational and may you enjoy Yaguara Cachaça as much as I am.