National Daiquiri Day with Brugal Extra Dry

Brugal-Extra-Dry-Daiquiri-1

Woo! Did y’all know that there is a National Daiquiri Day? Yessssssss there is and it’s today! Like we even needed an excuse to celebrate this most magnificent of Cocktails. Daiquiris have actually been my fave drink this summer and are always my go to for testing out Rums.

Well, today we’ll be making a few recipes with an excellent Rum for Daiquiris, Brugal Extra Dry.

Brugal-Extra-Dry-July-'15-3

Brugal Extra Dry, you’re simply irresistible! So well dressed too. 

Brugal-Extra-Dry-Daiquiri-2

My fave way to make a classic Daiquiri is in a 2:1:3/4 format cause I like things to be TART!

Brugal Extra Dry Daiquiri

  • 2 oz Brugal Extra Dry
  • 1 oz Lime Juice
  • 3/4 oz Simple Syrup
  • Garnish: Lime wheel

Combine ingredients over ice and shake like a rocket. Double strain into coupe and garnish.

Pineapple-Cinnamon-Daiquiri-1

Next we’ll make a Pineapple Cinnamon Daiquiri cause why not? Right? Pineapple and Cinnamon go extremely well together in tart Rum filled cocktails. Add a lil Tiki umbrella and we’ve got a real crowd pleaser!

Pineapple-Cinnamon-Daiquiri-2

Brugal Extra Dry Pineapple Cinnamon Daiquiri

  • 2 oz Brugal Extra Dry Rum
  • 1/2 oz Lime Juice
  • 1/2 oz Pineapple Juice
  • 1/2 Cinnamon Bark Syrup*
  • Garnish: Pineapple + Tiki Umbrella

Combine ingredients over ice and shake it baby, shake it. Double strain into coupe. Garnish with Pineapple and a Tiki Umbrella.

*Cinnamon Bark Syrup

  • 1 oz or approx 0.06 lb Cinnamon Bark
  • 2 Cups of Water
  • 2 Cups of Sugar (Demerara used here)
  1. In sauce pan, muddle Cinnamon Bark until it is in shards.
  2. Add Sugar and Water and slowly bring to a boil.
  3. Reduce heat and simmer for 4 minutes.
  4. Turn heat off and set sit for around 8 hours covered.
  5. Double strain into container. Smell it. Try not to drool.
  6. Keep in fridge.

Frozen-Banana-Daiquiri-2

Lastly, we’re going into deep freeze mode for this Banana Ginger Daiquiri. Look at its creamy goodness, behold those cherries! Get excited!

Frozen-Banana-Daiquiri-1

Quick note on this one: If you find that 1 1/2 oz Lime is too much, feel free to reduce it to 1 or 1 1/4. Remember, I like my Daiquiris tart!

Frozen Banana Ginger Daiquiri

  • 2 1/2 oz Brugal Extra Dry Rum
  • 1 1/2 oz Lime
  • 1 1/4 oz Ginger Syrup*
  • Around 1/2 a frozen Banana
  • 5-6 oz Ice
  • Garnish: Maraschino Cherries

Combine ingredients in blender and blend for just about 7 seconds, or until frothy but not too whipped. Pour into double rocks glass and garnish.

Ginger Syrup*

  • Approx 1 Cup of chopped ginger
  • 1 cup Turbinado Sugar
  • 1 cup of water
  1. Combine ingredients in saucepan and heat on lowwwwww until liquids begin to simmer.
  2. Try not to let boil, but simmer for around 30 mins.
  3. Turn off heat, let cool a bit and taste. If it’s gingery enough, let it sit in the pan for 8 hours covered.
  4. If not, turn the head back on lowwwww and simmer for another 20 mins, then repeat step 3.
  5. Fine strain syrup into container making sure to press the Ginger and extract as much goodness as possible.
  6. Keep in fridge.

Brugal-Extra-Dry-July-'15-1

Well, that was tasty.

Thanks to Brugal for making the perfect Rum for all our National Daiquiri Day needs! Thanks to MBooth for the delicious Rum!

Rooftop Party with VitaFrute Coconut Colada!

Vita-Frute-Coco-2

Here in Brooklyn, we don’t have houses with pools, sprawling country clubs with luxurious grounds, or even our own backyards. So where do we party in the summertime? We Rooftop Party! And you’d better believe we love nothing more than chillin’ on the roof with a cold cocktail.

I’d like to propose then that VitaFrute Coconut Colada is the perfect addition to all our Rooftop Parties. Y’all, this drink is summertime in a glass! Made with Organic VEEV Açai Spirit and natural fruit juices, these low calorie, low ABV, Ready-to-Drink Cocktails are super easy to make and totally refreshing.

Vita-Frute-Coco-1

Let’s start with VitaFrute Coconut Colada on ice.

What you need:

  • 1 bottle of chilled VitaFrute Coconut Colada
  • 1 Mason Jar
  • enough ice to fill your Mason Jar
  • Lime Wedge

Add ingredients to Mason Jar and stir for around 5 seconds. Garnish with Lime wedge. Feel the fabulousness, marvel at how easy it was to make! Yes!

Vita-Frute-Coco-3

Prrrrrty in a glass. 

Vita-Frute-Colada-Daiquiri

Next, let’s use this tasty VitaFrute Coconut Colada in a Daiquiri, cause this wouldn’t be a Home Bar Girl post if I didn’t try to put Coconut Colada in a Daiquiri. 🙂

VitaFrute Coconut Colada Daiquiri

  • 2 oz chilled VitaFrute Coconut Colada
  • 1 oz Aged Rum
  • 1 oz Lime Juice
  • 1/2 oz Simple Syrup
  • Garnish: Lime Wedge

Combine ingredients over ice and shake. Strain into chilled coupe and garnish with Lime wedge.

Vita-Frute-Colada-Punch-1

Lastly, I’ve used the VitaFrute Coconut Colada with more rum and spices cause the Pineapple and Coconut flavours are just begging to be used in punch. This recipe serves two.

VitaFrute Coconut Colada Spiced Punch

  • 3 oz chilled VitaFrute Coconut Colada
  • 1 1/2 oz Denizen Aged White Rum or other Aged White Rum
  • 1/4 oz St Elizabeth Allspice Dram or 2 dashes of Pimento Bitters
  • 3/4 oz Lime Juice
  • 1/2 oz Ginger Syrup
  • Garnish: Lime Wedges

Combine ingredients over ice and shake. Strain into punch cups and garnish with Lime wedges.

Vita-Frute-Colada-Punch-2

Yummm, I wanna drink this punch like, right now. Hopefully you do too! Let’s get those summertime parties started!

Thanks to Veev for the tasty VitaFrute Coconut Colada and the Veev Mason Jars. 

Spring Cocktails with Jägermeister

Little-Red-Jacket-1

Yes, you read that right! Spring Cocktails with Jägermeister!

Do you know who had no idea how versatile Jägermeister is? ME! I had no idea but oh my goodness, I’m so into it!

When I was initially approached about this campaign, I was a tad hesitant because when I thought of Jäger, I thought of shots (and y’all know i’m averse to shots). But then I read about some of the ingredients in Jägermeister: Cinnamon, Star Anise, Orange peel, Ginger root, Cardamom, Lavender, and I got really excited!

Bonus: as a part of this campaign, I have been given a couple of recipes from one of my fave bartenders, none other than Sother Teague from Amor y Amargo! If Sother endorsed Jägermeister, then I most definitely wanted to give it a try!

Jägermeister

Jägermeister, a fantastic combination of herbs and spices.

If we’re going to make recipes with Jägermeister, then we should start by treating it like we should treat any good Amaro/Aperitif/Digestif and break down the flavors.

Tasting Notes:

  • Nose: Ginger, Licorice, Spices, Anise, Root Beer, Citrus,
  • Tongue: Mint, Cinnamon, Clove, Cardamom, Honey, spices, earthy, robust
  • Finish: long and wide, full bodied

Exciting right? Totally totally exciting! Let’s dive into some recipes!

Precision-Timepiece-1

We’ll start with one of Sother’s Recipes, Precision Timepiece. This recipe feels like a Negroni variant, albeit one full of flavour and spices.

Precision Timepiece

Combine ingredients over ice and stir. Strain into double Rocks glass with ice. Express Orange peel and garnish.

Bonus: if you add a little Club Soda, you suddenly have spirited “Root Beer”.

Little-Red-Jacket-2

For the next recipe, you’re going to want to keep that bottle of Aperol handy but also get some Strawberries cause what says spring like Strawberries? (The answer is: nothing)

Little-Red-Jacket-3

To the Jäger and Aperol we add Chartreuse Jaune which has a mille-fleurs + honey aroma and is magical in spring cocktails.

Little Red Jacket

  • 1 1/2 oz Jägermeister
  • 1/2 oz Aperol
  • 1/4 oz Chartreuse Jaune
  • 1/2 oz Lemon Juice
  • 2 Strawberries
  • Club Soda
  • Garnish: 1 Strawberry, Lemon Wheel, Rosemary sprig

Muddle Strawberries and Lemon juice in tin. Add Jägermeister, Aperol, Chartreuse and ice. Shake and double strain into Collins glass over ice. Top with Club Soda and garnish with Strawberry, Lemon Wheel and Rosemary sprig. Sensational.

German-Vacation-2

And now it’s time for perhaps the most exciting formula yet: Jägermeister + Aged Rum = spiced Rum. I mean, why isn’t everyone all over this? I don’t have any Spiced Rum in My Home Bar but by combining these two together, I NOW HAVE SPICED RUM.

German-Vacation-3

Again, we’ll start with a recipe from Sother Teague cause this recipe is BRILLIANT.

German Vacation

  • 1 oz Jägermeister
  • 1 oz Flor de Caña Aged Rum
  • 3/4 oz Ginger Syrup*
  • 3/4 oz Orgeat
  • 3/4 oz Lemon Juice (Lime Juice works really well too)
  • Garnish: Heavy dashes of Peychaud’s bitters. I added the Hollowed out Lime half, Maraschino Cherries and Sail. Really, as long as you add the Peychaud’s, use whatever garnishes you want! (Candied Ginger would be amazing btw)

Combine ingredients over ice and short shake. Strain into Collins or Tiki Glass over Cracked or Crushed ice. “Paint” the top of the drink with Peychaud’s bitters and garnish as you please.

Ginger-Syrup

*Ginger Syrup – Combine 1 cup of Sugar (Demerara or Turbinado), 1 cup of water and 1 cup of roughly chopped Ginger root in a Saucepan. Heat on low until just before liquids start to boil, then remove from heat. Cover and let sit for around 8-9 hours. Strain into jar and refrigerate. **If you are going to keep this syrup for several weeks, add around 1 oz aged Molasses Rum (like Flor de Caña) to syrup to preserve. Will make approx 2 cups of Ginger Syrup.

Gamekeeper's-Grog-2

The Pineapple Spear Bunny Ears are back again!

For the last Spring Cocktail with Jägermeister,  I’ve got a total West Indian Tiki cocktail for y’all!

Gamekeeper’s Grog

  • 1 oz Jägermeister
  • 1 oz Denizen Aged White Rum
  • 1/2 oz Smith & Cross Navy Strength Jamaica Rum
  • 1/2 oz Lime Juice
  • 1/2 oz Pineapple Juice
  • 1/4 oz Cinnamon Bark Syrup
  • Garnish: Hollowed out Lime half, Grapefruit peel Rose, Maraschino Cherry, Pineapple Spear Bunny Ears

Combine ingredients over ice and shake. Strain into double Rocks glass and garnish.

Gamekeeper's-Grog-3

Wasn’t that totally delicious? Yes, it totally was! Don’t worry, this isn’t the end of my relationship Jägermeister as a cocktail ingredient. I’ll keep posting recipes as I come up with them.

Note: I cannot emphasize how thrilling of a discovery it was that Jägermeister + Aged Rum = spiced rum. YAAAAAAAAS Kween!

Thanks to M Booth for including me in this exciting campaign and sending the bottles of Jägermeister, Aperol, Amaro Montenegro and Dale Degroff’s Pimento Bitters!