HBG’s Spiced Daiquiri

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Howdy y’all! As you’ve probably noticed from the photo, I didn’t make this drink at my Home Bar cause these days, I’m a busy lady! The beautiful backdrop for this drink is Duke’s Liquor Box in Greenpoint, Brooklyn where I work as “The Captain” several days a week.

Today I’m suuuuuuuper pumped to be talking about two totally delicious bottles from Ed Hamilton (aka the Minister of Rum) and how well they go together in this seasonally appropriate Daiquiri.

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Firstly, let’s talk Rum cause this IS a Daiquiri we’re making. Hamilton Navy Strength Rum, like the rest of Ed’s Rums is totally stellar. With a blend of Demerara Rum from Guyana and Jamaican Rum from Worthy Park, this 57% offering is a knockout. Huge nose and flavors offer both that fruity funk and a big deep body to support said funk. It’s epic, it’s my new fave Rum and it makes Smith & Cross seem anemic in comparison.

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As incredible as Hamilton Navy Strength is, Hamilton Pimento Dram is on a whole other level. It’s literally Jamaican Gold Rum from Worthy Park Estate + Pimento (aka Allspice) + Cane Sugar and it is the most complete thing I’ve ever tasted. I literally just want to drink it on the rocks all the time. Sublime, possibly perfect, it’s hard to say. Swooooooooon.

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Clearly these two are asking to go into a flavorful, funky, spiced drink together.

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Squeeze that lime gurrrrrrrrrl.

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HBG’s Spiced Daiquiri

  • 1 1/2 oz Hamilton Navy Strength Rum
  • 1/2 oz Hamilton Pimento Dram
  • 3/4 oz Lime Juice
  • A couple barspoons Granulated Cane Sugar or 1/4 oz Cane Sugar Syrup*
  • 2 dashes Angostura Bitters
  • Garnish: Lime Wheel and/or Nutmeg

Combine ingredients in shaker over ice and shake it like a rocket! Double strain into punch cup and garnish.

*Ok, so my gurrrrl Shannon (the Rum Queen of NYC) is always making her Daiquiris with Granulated Sugar instead of syrup. I thought I’d give it a try and I kind of dug it. It gave a nice texture to the drink and by not adding extra water (in the way of syrup) makes this Daiquiri feel more intact. Also, don’t go too heavy on the sugar or syrup cause you want the drink to be on the dry side.

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Easy peasy and ohmygod soooooo delicious. This Spiced Daiquiri would be perfect for all yer holiday parties cause of the spice. Ask your local liquor store to carry Hamilton Rums if they don’t already have them, you won’t be disappointed!

Cheers!

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Putting Raspberry Syrup to Work: Double ‘R’ Punch

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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!

Tequila & Tiki: the Jalajaja Swizzle

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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!

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!

L’Orgeat Mai Tai

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Summer Monday. Summer Mondaaaay. On one hand, it’s summer and on the other hand, it’s freaking monday! Fortunately, I’ve got something really cool to share with y’all on this paradoxical day of the week!

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Behold: L’Orgeat Almond Liqueur!

A couple of weeks ago L’Orgeat hit me up on Instagram and asked if I wanted to try some of their brand new Orgeat Liqueur. I obvi said, ‘Yes PLS!” and so here we are.

As a Tiki fanatic, I was a bit skeptical but I’m really digging this stuff. Made from California Almonds, it’s 20% ABV, has the viscosity of a really great Orgeat, a nice amount of Orange Flower Water, and really really works in a Mai Tai!

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Like, I was shocked how well it worked in a Mai Tai! SHOCKED I SAY!

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L’Orgeat provided me with a lil booklet of recipes (how thoughtful!) including one for a Mai Tai. The recipe called for “Jamaican Rum” so I used my fave Denizen Merchant’s Reserve 8 Year Rum. I’m also obsessed with this Pierre Ferrand Dry Curaçao, so boop, it went into the drink. They suggest using Smith & Cross as a float and gurrrrrrrrrl, it was goood.

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L’Orgeat Mai Tai

  • 1 1/2 oz Jamaican Rum (Denizen Merchant’s Reserve Rum is killer)
  • 1/2 oz L’Orgeat Liqueur
  • 1/2 oz Pierre Ferrand Dry Curaçao
  • 3/4 oz Lime Juice
  • Garnish: Lime shell with Smith & Cross Jamaican Rum, Mint Sprig

Combine ingredients over crushed ice and short shake. Dump contents of shaker (ice and all) into chilled Double rocks glass. Plop your Lime shell in there, add some Smith & Cross to the shell, and a Mint Sprig. Whenever you feel like dunking your Smith & Cross into the drink, dooooo it.

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Btw, this Rum and this Curaçao are BEST FRIENDS y’all! BEST FRIENDS!

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A million hot as hell Mai Tai cheers to all y’all and I totally recommend L’Orgeat for all your future Mai Tais!

DP Swizzle

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Y’all, it’s JULY and hot and swampy as hell up in this piece. I know that Tiki doesn’t really have a season (Tiki The Snow Away, duh) but if there was ever a time for a tall, icy, Tropical Cocktail, that time is now!

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The inspiration for today’s Swizzle was this tasty bottle of brand-new-soon-to-be-released Berentzen Peach Liqueur. Berentzen were actually the first brand to send me products and I have loved them ever since cause QUALITY. All of their liqueurs are crisp, clean, bright, and come through very well in cocktails without being overly cloying.

The Peach is great! It’s Peachy with lemon and floral notes and not too intense or overwhelming. 20% ABV

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Cast of Characters:

  1. Peach Madness: Berentzen Peach + Bitter Truth Peach Bitters. Berentzen also sent me The Bitter Truth Peach Bitters and they’re really great too! Not too bitter, more like essence of peach. I decided to throw a couple of dashes in the drink to increase the “peachness”.
  2. Rum: I really wanted to make the sweet Peach flavor work with aged Rum, so I picked Denizen Merchant’s Reserve cause it’s dry, funky, grassy and just really lovely.
  3. Juices: I was debating between Lemon or Lime and asked some cocktail friends. One them replied, “Why not both?” Yeah dude, good call!
  4. Sugar & Spice: To give this Swizzle a lil pop I added, St. Elizabeth Allspice Dram, Demerara Simple Syrup for body + depth, & Angostura Bitters on top.

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I have a couple of Rhum JM swizzle sticks, but they weren’t long enough for this big Tiki mug. I opted to use my copper-plated Skull Barspoon from Cocktail Kingdom instead and it swirls really nicely. Yarrrrrrr, matey!

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Big Mint sprig for big aromatics.

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Don’t you love this mug? I like how serious he looks but then his moustache is so long and his lips so small!

DP Swizzle

  • 2 1/2 oz Denizen Merchant’s Reserve 8 Year Rum/Rhum
  • 1 oz Berentzen Peach Liqueur
  • 1 barspoon St. Elizabeth Allspice Dram
  • 1 1/2 oz Demerara Syrup 1:1
  • 1 oz Lime Juice
  • 1/2 oz Lemon Juice
  • 3 dashes Bitter Truth Peach Bitters
  • 5-6 Mint leaves
  • Crushed ice
  • Garnish: Mint sprig, Angostura Bitters, colorful swizzle stick

How to make the DP Swizzle:

  1. In the bottom of a large Tiki mug, add Mint leaves, Lime Juice, Lemon Juice, Demerara Syrup, and muddle.
  2. Add Rum, Peach Liqueur, Peach Bitters, Allspice Dram, crushed ice and *swizzle with a long Swizzle stick or long Barspoon.
  3. “Paint” the top of the ice with a few dashes of Angostura bitters, add Mint sprig and colorful swizzle stick.

*To swizzle: place the stick/barspoon between your hands and rub them back and forth rapidly so the stick/barspoon swirls the ingredients of your drink together and causes some dilution.

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Swizzlin’. I’ll be swizzlin’ all day loooooong. Tiki Cheers to y’all!

Thanks to Berentzen for the tasty Peach Liqueur and bitters!

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!