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!

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!

Surf Girl

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Happy Monday to y’all! I feel like I’m about to give birth to a cocktail baby cause I’ve been working on this set of drinks for so long! Pumped for two reasons today:

  1. We’re over 1/2 way through Tiki The Snow Away and guess what y’all? We just had our first snow in Brooklyn. PHEWWWWWW, I was getting nervous that there would be no snow to Tiki Away!
  2. Surf Girl. I’ve been working on this set of cocktails for a long time now and am finally ready to share them with y’all. Grab your boards, the above ingredients and a Surf Girl Tiki mug!

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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As you can probably tell, Surf Girl the drink is inspired entirely by Surf Girl the Tiki mug. I found these two vintage beauties awhile ago and knew I had to make a concept drink with them.

Look how serene and majestic these Surf Girls look riding those unending waves. Look at their fish friends!

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To me there were a couple of goals for this concept drink:

  1. Make a drink worthy of and consistent with the mug: this meant that the drink had to be blue and foamy so the top of the drink would look like a cresting wave.
  2. Make it tropical and delicious: It’s no secret that  Denizen Aged White Rum is my favorite white Rum. I have used it consistently for a while now and truly love all of the banana, tropical fruits, and hints of funk that it offers. With Denizen White in place, I wanted to build a set of ingredients that compliment the base spirit.
  3. Therefore, my base trio for all Surf Girl drinks is Denizen Aged White Rum, Senior Blue Curaçao (only the good stuff!), and Coco Lopez.

 

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If you note the texture of the drink, it’s blended and this is crucial to achieving the overall effect of a Surf Girl on the wavvves. I’m also keeping all of the garnishes the same for each Surf Girl variation to achieve a cohesive line of Tiki drinks.

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Here are your cast of characters: to the Surf Girl trio we add Smith & Cross Navy Strength Jamaica Rum, Pineapple Juice, and Lime Juice.

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I mean damn, right? Doesn’t this mug deserve a line of concept drinks?

Surf Girl

  • 1 1/2 oz Denizen White Rum
  • 1/2 oz Blue Curaçao
  • 1/2 oz Smith & Cross Navy Strength Jamaican Rum
  • 3/4 oz Pineapple Juice*
  • 1/2 oz Lime Juice
  • 1/2 oz Coconut Cream
  • ~8 oz Crushed Ice*
  • Garnish: Tiki umbrella, Maraschino Cherry, Pineapple chunk

Combine ingredients and blend for around 7 seconds. Pour in a 10 oz Surf Girl Tiki Mug and garnish.

*I think I have stated this before (or it’s generally understood in the Tiki world) but it’s critical that you use unsweetened, nothing added, just straight-up Pineapple juice. I like Lakewood Pineapple cause it’s literally juiced Pineapple.

**Amount is approximate cause I don’t have crushed ice. I crack all my ice from cubes and the shards might be a bit larger than yours if you’re using a crushed ice machine.

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Maybe it’s the Cali beach girl within but I am FEEEEEELING this.

Cheers to you and all your party people during Tiki The Snow Away!

 

Gregorian Grog

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Howdy, has anyone gone outside and had their eyelashes freeze yet? Been caught in a snow drift? Gotten a bloody nose from the dry-as-hell air? Fear not, for we have Tiki The Snow Away drinks to give you life here at  Home Bar Girl. FEAR NOT Y’ALL.

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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The inspiration for today’s drink is that totally fabulous, amazingly spiced, magical Sukkah Hill Spirits Besamim Liqueur. If you haven’t tried it or read my review, just know that it’s like if your grandma put all of her baking spices in a Liqueur. Hell yes to that. I wanted to put it in a Tiki drink cause Sugar Cane Spirit + Spices + Citrus = hot damn.

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Here are the ingredients: Besamim Liqueur, Batavia-Arrack van Oosten, Denizen Merchant’s Reserve (currently my fave Rum), Pineapple Juice, and Lime Juice. I wanted to put Besamim with the Arrack cause I knew that they’d make an unstoppable combo. I was right. I’ve added Merchant’s Reserve for depth, viscosity, and funk.

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Grab yer Tiki umbrellas, Pineapple chunks, and Luxardo Maraschino Cherries!

If you’re asking, “Grrrrrl, what’s with the name of this drink? Are monks going to come after me in the night and haunt me after I drink this?” POSSIBLY. I WON’T DENY THAT IT’S POSSIBLE! (Good luck with the hangover if you have too many.)

But seriously now, History! In the 16th century, English and Dutch sailors were trying to out-do each other in South East Asia. In the 17th century, they found a strange spirit called Arak/Rak/Arrack, distilled from sugar cane and fermented with red rice. They started making Punch with it and the predecessor to the “cocktail” was effectively born. I have named this drink in honor of the Gregorian period, the thrust of English Naval exploration.

Gregorian Grog

  • 1 1/2 oz Sukkah Hill Besamim Liqueur
  • 1 1/2 oz Batavia-Arrack van Oosten
  • 1/2 oz Denizen Merchant’s Reserve Rum
  • 1 oz Pineapple Juice
  • 1/2 oz Lime Juice
  • Garnish: Pineapple, Maraschino Cherry, Tiki umbrella

Combine ingredients over ice and short shake. Double strain into rocks glass or short Tiki mug and garnish.

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16th-21st Century cheers to all y’all! Happy Tiki The Snow Away to youuuuu.

 

 

Café Paraiso

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Good Monday to y’all in deepest darkest January! If you, like me, partied a little too much this weekend, then you probably need a coffee. You probably need a coffee-cocktail. You probably need a Tiki coffee-cocktail. BOOM.

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

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I am writing this to y’all at midnight with temperatures outside below 20° F here in ass-cold Brooklyn. The irony that I’m about to post an iced coffee Tiki drink is not lost on me. But hey, isn’t that what Tiki The Snow Away is all about?

In the world of the make believe, we have found our joy.

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Here are your cast of characters: DD’s Spiced Denizen Rum, Espresso, Coco Lopez, Piña, Lime, and some tasty nutmeg.

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This is both my first time making a Tiki coffee-cocktail and my first time photographing the “Nudie Mug”. Isn’t it a nice Nudie Mug? How luscious her currrrrves. How excellently sculpted her handle. Thank you Nudie Mug.

Café Paraiso

  • 2 oz DD’s Spiced Rum
  • 1/2 oz cold Espresso (sub Cold Brew Coffee)
  • 1/2 oz Coco Lopez (sub Coconut Cream)
  • 1/2 oz Pineapple Juice
  • 1/2 oz Lime Juice
  • Garnish: Tiki Paddle, freshly grated Nutmeg

Combine ingredients over ice and short shake like a rocket. Strain into Tiki mug over crushed ice. Grate nutmeg on top and garnish with Tiki Paddle.

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May these chilly times be filled with enough Café Paraiso to wake you up and give you life!

Tiki The Snow Away Daiquiri

It’s #NationalDaiquiriDay and I decided to feature this post because Havana Club 3 Year is basically THE Rum for Daiquiris! Cheers!

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Woo! The first week of Tiki The Snow Away is nearly over, so I thought we’d take a “shift break” and celebrate the weekend with a round of Daiquiris!

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

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I’ll be using Havana Club 3 Años for my drink cause I brought it back from Mexico with the sole intent of making classic Daiquiris. Soon Havana Club will be coming to the USA under the brand Havanista and I will try to let everyone know as soon as I hear of its arrival!

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Here’s what you need: Your fave white Rum/Rhum/Cachaça, Cane Sugar Syrup/Simple Syrup, Lime Juice.

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I’m pretty pumped about this Lime wheel, I think I’ve finally achieved the perfect cut!

The following specs are typically my preferred way to have a Daiquiri. I like ’em rather tart, so if you know you don’t want to go as tart as I, use 2:3/4:3/4.

Home Bar Girl’s fave Daiquiri

  • 2 oz Havana Club 3 Años (sub your fave white Rum)
  • 1 oz Lime Juice
  • 3/4 oz Cane Sugar Syrup (sub Simple syrup)
  • Garnish: Lime wheel

Combine ingredients over ice and shake it like a rocket. Strain into chilled coupe, garnish with Lime wheel.

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Weekend Daiquiri cheers to all y’all! Keep the Tiki The Snow Away posts coming! I’ve been reposting a bunch on Instagram.

Beach Nut Punch

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Hey, y’all. Ever had one of those days where you wish you were at the beach by an actual jungle, and not stomping around the concrete jungle?

Me too.

My still-tanned girlfriend and I returned from Tulum, MX two weeks AGO (how the tiiiiiiime flies), but seriously y’all, I MISS IT EVERY SINGLE DAY.

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Well, since I can’t be living that beach life all the time, I thought I’d shake off my landlocked sadness with a tasty tropical cocktail.

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For this particular recipe, I started with Apricot Liqueur and worked my way along. Apricot and almond flavors go really well together, so I grabbed the Orgeat syrup, and a Lime from my fridge. Then it was time to pick a Rum. Hmmm. Which Rum? An Aged Rum! I have a few Aged Rums in my home bar and decided to go with Angostura 7 Year, a molasses based Trinidadian Rum, because it has a bit of funk to it and a short finish. For the final ingredient, it seemed natural to add a couple of dashes of Angostura Bitters.

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Beach Nut Punch

  • 2 oz Angostura 7 Year Rum (sub: aged Jamaican Rum)
  • 1/4 oz Rothman & Winter Apricot Liqueur
  • 1/2 oz Orgeat
  • 3/4 oz Lime Juice
  • 2 dashes Angostura Bitters
  • Garnish: Maraschino Cherries

Combine ingredients over ice and rapidly shake. Double strain into coupe and garnish.

IMPORTANT: Though I’ve called this drink a “punch” (because it has Spirit, spice, water, citrus), it’s really a cocktail or a “Punch for One.” I just really liked the way the phrase Beach Nut Punch sounds.

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Cheers! May this tasty drink make you feel like you’ve escaped to the beach!

Shark Reef

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In my opinion, it’s always time for a Tiki drink. No matter how crappy the weather may be, or how dark it is outside, I am always going to say, “OH HELL YAS” to some tropical Rum magic.

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Today’s magic comes to us in the form of a Tiger Shark variation called Shark Reef. I started with Denizen Merchant’s Reserve, added Hamilton 151, some tasty syrups, Lime juice, and Pineapple Juice. Refrescando!

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For real though, these two Rums make one hell of a split base. Note to self, make as many Tiki drinks with this combo as possible!

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Ready? I’m ready. I think I’m going to make another one right after I finish writing this post!

Shark Reef

  • 1 1/4 oz Denizen Merchant’s Reserve Rum
  • 3/4 oz Hamilton Demerara 151 Rum
  • 3/4 oz Pineapple Juice
  • 1/2 oz Lime Juice
  • 1/2 oz Cane Sugar Syrup (1:1)
  • 2 barspoons Cinnamon Bark Syrup
  • 8 oz Crushed ice
  • Garnish: Pineapple shark tooth, two Paddles to escape from the Sharks!

Combine ingredients in blender and blend for around 8 seconds. Pour into double Rocks glass or Tiki mug and garnish.

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Yeaaaaah, so this is really damn delicious. Cheers y’all! SHARK REEF!

Tropicbird with Denizen Merchant’s Reserve

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Woo! This Denizen Merchant’s Reserve Rum is giving me ALLLLLLL sorts of ideas. I’ve been rolling through the Beachbum Berry’s Total Tiki app and making a lil checklist of recipes I’d like to try with this most excellent of Rums. Needless to say, the list is getting quite long.

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If you guessed that Tropicbird is a variation on a Jungle Bird, you’re right! Congrats! You know your Tiki drinks!

The subbed ingredients in this cocktail are Merchant’s Reserve (subbed for Jamaican Rum), Aperol (subbed for Campari), and Cane Syrup (subbed for Simple Syrup). I also reduced the amount of Pineapple Juice because I didn’t have to cut the bitterness of Campari with extra juice.

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Pretty pretty Tropicbird. Won’t you sing to me?

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Tropicbird

  • 2 oz Denizen Merchant’s Reserve Rum
  • 3/4 oz Aperol
  • 2 oz Pineapple Juice
  • 1/2 oz Lime Juice
  • 1/4 oz Cane Syrup*
  • Garnishes: Pineapple Spear Bunny Ears, Luxardo Maraschino Cherry, Pineapple chunks

Combine ingredients over ice and short shake. Strain into double Rocks glass over cracked/crushed ice and garnish.

*1:1 Ratio of Cane Sugar and Water.

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My my, you’re the prettiest bird I’ve ever seen. Thanks to Denizen for creating this undeniably fabulous Rum!