Stolen Skiff

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Friday! IMPENDING SNOW STORM FOR NYC! Bring it onnnnnnn y’all! Since all 8.5 million of us will be stuck in doors, we might as well Tiki The Snow Away!

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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Get yer striped sails, Pineapples, and Maraschino Cherries ready y’all! We’re stealing a boat and heading south for the winter!

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Here are the cast of characters for this complex and sultry Tiki drink:

  1. Morris Kitchen Grenadine: has a fair amount of vanilla and orange flower water in the syrup. Thick and viscious. HIGHLY RECOMMEND.
  2. Jägermeister: I’m constantly inspired by the ultimate spice machine that is Jäger. Seriously y’all, it goes so damn well in cocktails, especially with aged Rum.
  3. Denizen Aged White Rum: forever! (forever young / I wanna be / forever young)
  4. Lustau Amontillado Sherry: the nuttiness goes so well with Jäger and this particular Grenadine.
  5. Lime: I needed citrus and I like how Lime interacts with Jäger and Grenadine.

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Stolen Skiff

  • 2 oz Denizen Aged White Rum
  • 1/2 oz Jägermeister
  • 1/2 oz Lustau Amontillado Sherry
  • 1/2 oz Morris Kitchen Grenadine*
  • 1 oz Lime Juice
  • Garnish: Paper Sail cocktail pick, Pineapple chunk, Luxardo Maraschino Cherry

Combine ingredients over ice and short shake. Strain into double Rocks glass or short Tiki mug over crushed ice and garnish.

*Depending on the sweetness of your Grenadine, you may need to cut back to 1/4 oz.

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Wintry and complex right? It’s amazing to me how different Amari (and yes, I think of Jäger as a German Amaro) can evoke such different moods or seasons.

May all your Tiki The Snow Away flavor combinations and discoveries be eye-opening and your festivities be filled with cheer!

Sage Rose

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Y’allllllll, I don’t usually have Jameson in My Home Bar but my girlfriend brought a 375ml bottle home after a business trip. Now, whenever we go out to a dive bar, concert, or somewhere that isn’t a cocktail bar, we usually just order Jame-o on the rocks. It’s great on its own and it hits the spot every time.

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But after getting more Sage from the farmer’s market, it hit me that I could make a sort of Irish Rose with muddled Sage! This is the perfect cocktail to make with Jameson or any other Irish Whiskey you may have in your Home Bar. Simple and supremely delicious.

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Honestly, this is one of the tastiest Whiskey Sours I’ve ever had.

Sage Rose

  • 2 oz Jameson or similar Irish Whiskey
  • 3/4 oz Grenadine
  • 3/4 oz Lemon Juice
  • 5 Sage Leaves
  • Garnish: Sage

Combine Lemon Juice, Grenadine, and Sage leaves in tin and muddle. Add Irish Whiskey, ice and shake. Double strain into double Rocks glass over ice. Garnish with Sage.

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Delicious Whiskey cheers to you all!

DD’s Shrunken Skull

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As y’all probably know, I occasionally participate in Tiki Challenges on Instagram which are either put on by El_Nova_1 or another SoCal Tiki fanatic. Maybe it’s cause I love Tiki so much or maybe cause it makes me feel connected to California, either way, I love these recipes!

This week’s challenge is for a Shrunken Skull, a simple and brilliant Tiki cockail.

Shrunken Skull (Recipe from the 1950s)

  • 1 oz Puerto Rican Rum
  • 1 oz Demerara Rum
  • 1 oz Lime Juice
  • 1 oz Grenadine

Combine ingredients and shake over ice. Dirty pour into Skull mug. Garnishes are up to you. Flames are encouraged.

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Well, as we all know, I only have so much space in my tiny apartment and therefore only keep so many rums. I had to make some substitutions but happily with substitutions come creativity, and so my Shrunken Skull is a little outside of the box. Still damn tasty though.

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I decided to add the DD Mix because I wanted a little more depth and spice in my Shrunken Skull. I also don’t have any 151 Rum to flame with but I do have some fabulously fragrant Lemongrass & Ginger infused 151 Vodka. It works perfectly and makes the greatest smelling flame ever!

DD’s Shrunken Skull

  • 1 oz Angostura Rum 7 Year
  • 1 oz Denizen Aged White Rum
  • 1 oz Lime Juice
  • 3/4 oz Grenadine Syrup
  • 1/4 oz DD Mix
  • Garnish: hallowed out Lime Half with flaming Lemongrass & Ginger infused 151 Vodka.

Combine ingredients with loads of ice and shake. Dirty pour into double Rocks glass. Pour Lemongrass & Ginger infused 151 Vodka into Lime half and set on top of ice in glass. Strike a match and light that shit up.

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Tiki Cheers to all y’all. If you wanna participate in the challenge on Instagram, the hashtag is #ShrunkenSkullChallenge2015.

West India Docks

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As part of #IrishWhiskeyMonth, I wanted to repost one of my favorite Teeling Whiskey drinks from last year: West India Docks. This tropical sipper combines Smith & Cross Jamaican Rum and Teeling Small Batch Irish Whiskey in what I consider to be the best split base of all time.

If you wanna join the party, use the hashtag #IrishWhiskeyMonth on Instagram and I’ll repost your photo! The only rule is that you have to include Irish Whiskey in your cocktail.

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Are you a bartender/cocktailier/Home Bar Gurrrrl? Have you combined these two spirits? Nope? GET ON IT.

I split the base equally, sipped it, died and went to heaven and then made a truly terrific tropical drink. I really tried to keep it at 5 ingredients but this cocktail needed a bit of Angostura Bitters for honesty.

West India Docks

  • 1 oz Teeling Small Batch Irish Whiskey
  • 1 oz Smith & Cross Navy Strength Jamaica Rum
  • 3/4 oz Lime Juice
  • 1/2 oz Grenadine
  • 4 Pineapple Chunks
  • 2 dashes Angostura Bitters
  • Garnish: Two Pineapple Chunks

Combine Lime Juice, Grenadine and Pineapple chunks in tin and muddle. Add Teeling Whiskey, Smith & Cross Rum, Bitters and Ice. Shake and double strain into coupe. Garnish with two Pineapple Chunks.

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No lie, this is truly fantastic. If you’ve got Teeling + Smith & Cross, you need to try these two together. #TropicalTeeling

Dr Funk

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I’m continuing the January Tiki Madness with a classic Tiki Cocktail. Loooooove some Tiki + Absinthe y’all. I got this recipe from the Total Tiki app by Beachbum Berry and according to his research, this recipe was from Don the Beachcomber in Palm Springs circa 1953. P.S. If you’re remotely interested in tiki, GET THIS APP! For more Doctor Funk history and surprising research, go here.

If you want to post recipes on instagram and join in the Tiki madness, use the hashtag #TikiTheSnowAway!

Dr Funk

  • 1 1/2 oz Light Rum (used Denizen Aged White Rum)
  • 2 barspoons Pernod or Absinthe (used St. George Absinthe Verte)
  • 3/4 oz Lime Juice
  • 1/2 oz Grenadine (used Morris Kitchen cause the vanilla notes)
  • 1 oz Club Soda

Shake over ice, strain into Collins glass with ice, top with Club Soda. Garnishes are up to you!

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Punch for Two: Brugal Rum

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It’s Punch for Two! As previously stated, the very nice people from MBooth Marketing gave me a bottle of Brugal Especial Extra Dry, so we’ll be making the Punch with this Rum. This is a totally tasty dry Rum and such a bang for your buck! Toasted marshmellow, vanilla, coconut and citrus flavours abound.

Holiday times make me think of Punch more than any other time of the year. This may have to do with the fact that last winter I had the greatest Whiskey Punch ever at Dead Rabbit NYC. Woah, damn, I think about that Whiskey Punch all year round. Come to think of it, I may have to head over to Dead Rabbit this week.

Here at my Home Bar, I’m not batching Punch for 20 people, just myself and my girlfriend, aka Punch for Two! As these recipes are created with just two people in mind, some of the rules have changed. But first, before we can talk about the rules, let’s talk about what goes into *Punch.

According to the Death & Co book, Wikipedia and David Wondrich’s Book Punch: The Delights (and Dangers) of the Flowing Bowl, Punch contains: Spirits, sugar, citrus, water and spice. The spice is really what differentiates punch from say, a Gin Sour, Margarita or Daquiri. The other important component of Punch is that Punch is stirred and ice, soda/champagne are added after the ingredients have been properly mixed. This last rule is the one we’ll be breaking when serving Punch for Two. We aren’t going to be leaving the Punch in a bowl with ice, we’re going to shake it, serve it and top it with soda!

And now, the cocktails:

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DKO Punch: I loosely based this one on a Planter’s Punch and the Mandarin Orange slices are so very nice.

DKO Punch

  • 1 3/4 oz Brugal Extra Dry Rum
  • 1/4 oz St. Elizabeth Allspice Dram
  • 1/2 oz Grenadine
  • 1/4 oz Simple Syrup
  • 1 oz Fresh Orange Juice
  • 1/2 oz Fresh Lime Juice
  • 2 dashes Angostura Bitters
  • Carbonated Lemon-aid or Lemon Soda
  • Mandarin Orange Slice

In tin, combine ingredients over ice and shake. Strain into punch cups and top with Carbonated Lemon-aid/Lemon Soda. Mandarin Orange Slice garnish.

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St Marks Punch: The super nice Cocktail Crate man, Mr. Alex Abbott Boyd, gave me the Ginger Bee Craft Mixer at last weekend’s Brooklyn Flea. Isn’t he kind? He’s so kind. It’s similar to my Honey Ginger juice but also has hints of clove. So nice, so perfect for punch!

St Marks Punch

  • 1 1/2 oz Brugal Extra Dry Rum
  • 1 1/2 oz Flor de Caña 7 Aged Rum
  • 1/4 oz Santa Maria al Monte Amaro
  • 1 1/2 oz Cocktail Crate Ginger Bee or Honey Ginger Juice (may need to add more Honey Syrup to taste)
  • 3/4 oz Fresh Mandarin Orange Juice
  • 1/2 oz Fresh Lemon Juice
  • 1 dash Hella Bitter Citrus bitters
  • 1 dash Scrappy’s Cardamom bitters
  • Club Soda
  • Lemon slice

In tin, combine ingredients over ice and shake. Strain into Punch cups, top with Soda, Lemon slice garnish.

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DeLuna Punch: Yep, you knew it, you knew there would be Tequila and you knew I would name the punch after myself cause I’m so into Tequila! Narcissism!

DeLuna Punch

  • 2 oz Brugal Extra Dry Rum
  • 1/2 oz Espolón Blanco Tequila
  • 1/2 oz Cointreau Triple Sec
  • 1 oz Agave
  • 1 oz Fresh Grapefruit juice
  • 1/2 oz Fresh Lime juice
  • 2 dashes Elemakule Tiki Bitters (Orange bitters work but the Tiki ones have that Spice!)
  • Club Soda
  • Lime slice

In tin, combine ingredients over ice and shake. Strain into Punch cups, top with Soda, Lime slice garnish.

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*You know what really goes into Punch? A million ingredients and that’s why I love it so much! You can finally make a cocktail with at least eight ingredients and no one will call you silly!

Cheers

You’re So Kind: Berentzen Bushel & Barrel

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The very kind people at Berentzen USA have sent me several bottles to taste and review: Icemint Schnapps, Pear Liqueur and Bushel & Barrel. They’re so kind. Aren’t they kind? BERENTZEN, YOU’RE SO KIND! Each bottle is fabulous and totally bursting with flavour but I’m going to start with Bushel & Barrel cause this is America and nothing screams AMERICA more than Bourbon and Apples.

I’ve gotta be honest, this is truly delicious stuff! Upon opening the bottle, crisp, clear Apples come through, then the more complex spices from Kentucky Bourbon settle into your nose. It’s an awesome experience.  First taste also begins with Apple, fresh juicy Apple from Berentzen’s Apple Liqueur and then a bit of spicy kick from Bourbon. Again, awesome. At 60 proof, it’s neither too strong to use in cocktails, nor too weak to drink on the rocks. In fact, everything about this liqueur is super smooth and just right.

If this is the future of flavoured whiskey, then I am so happy to be taking part in the revolution. Bushel & Barrel is by far the best one I’ve ever had and honestly, everything Berentzen makes is outstandingly tasty. (This is the part of the post where you throw that nasty cinnamon flavoured whiskey out the window. There, I said it.)

And now, some Bushel & Barrel cocktails:

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American Rose (Jack Rose Variation)

  • 1 1/2 oz Bushel & Barrel
  • 1/2 oz Applejack
  • 1/2 oz Lime Juice
  • 1/2 oz Grenadine
  • Lime Wheel

In tin, combine Bushel & Barrel, Applejack, Lime Juice and Grenadine over ice. Shake and double strain into coupe, garnish with Lime Wheel.

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Obstacle Three

  • 1 1/2 oz Rye
  • 3/4 oz Averna Amaro
  • 1/2 oz Bushel & Barrel
  • 1/2 oz Carpano Antica
  • Maraschino Cherry

In tin, combine Rye, Averna, Bushel & Barrel, Carpano and stir over cracked ice. Strain into coupe, Maraschino cherry garnish.

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People Watching

  • 2 oz Cocchi Americano
  • 1/2 oz Bushel & Barrel
  • 1/2 oz Cynar
  • 1/4 oz Lemon Juice

In tin, combine Cocchi Americano, Bushel & Barrel, Cynar and Lemon Juice over ice. Shake and double strain into coupe. Splash of Soda or Champagne on top.

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Julian Franco

  • 1 1/2 oz Bourbon
  • 1/2 oz Bushel & Barrel
  • 1/2 oz Raspberry Liqueur
  • 1/4 oz Chartreuse Vert
  • Apple Peel

In tin, combine Bourbon, Bushel & Barrel, Raspberry Liqueur and Chartreuse. Stir over cracked ice and strain into coupe. Apple Peel garnish.

Well, that’s it for now! I’ve definitely got more recipes for Bushel & Barrel and will post them in the future! As for the Pear Liqueur and Icemint Schnapps, I’ll be reviewing them soon! This has been You’re So Kind, the post where someone nice gives me a bottle and I review it!