Muertito Vivo at Glady’s Caribbean!

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Wooooooooooo! So a while back, Shannon Mustipher and I were working on Secret Tiki Drinks at Glady’s Caribbean, and now one of them is on the menu!

Glady's Oct 2015 Menu

Yeaaaah y’all!

Muertito Vivo = Spiced Tiki and it’s just as interesting as you might imagine! The Jägermeister + Pastis makes this drink really intesting. It’s also really dry thanks to the Santa Teresa Rum + Allspice Dram + Lime juice, yet super refreshing!

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Let’s not forget, TIKI FLAAAAAME!

If you live anywhere near NYC, stop by Glady’s Caribbean in Crown Heights, Brooklyn for Muertito Vivo and some of the best Rum Cocktails ever!

Denizen Merchant’s Reserve + Mai Tai

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Back in July, Nick Pelis, the founder of Denizen Rum, emailed me to say thank you for using their Denizen Aged White Rum in so many of my cocktails. He then offered a bottle of Merchant’s Reserve if I’d like to use it in some recipes. I replied with, “oh my gosh, no, thank you!” because y’all, I LOVE DENIZEN RUM! I’ve used it more than all other Rums cause it plays well with others and is so damn tasty.

Well, after a couple months of email-tag, I’ve got my bottle of Merchant’s Reserve and it’s just as wonderful as the Denizen Aged White!

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BEHOLD! FEAST YOUR EYES ON THE GLORY!

The first and perhaps most important thing to note on the label are the words, “Rum” and “Rhum”. Both at the same time, on the same label…do you catch what I’m getting at? It’s both aged Jamaican Rum & Martinique Rhum blended together!

The flavor profile is out of the world: funky and grassy, sweetly caramel and dry, fruity and herbaceous. It’s the best of both worlds at the same time and it totally works.

In one of my emails with Nick, he referred me to this Cocktail Wonk review, (highly recommend) that contained a very important bit of info down in the comments section by one Martin Cate. Namely, Denizen Merchant’s Reserve was created to be akin to the Rum in one of the original Trader Vic Mai Tai recipes!

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With that bit of information in mind, I thought, well the very first drink I make with this Rum will most definitely be a Mai Tai!

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And it’s the best damn Mai Tai I’ve ever made! The complexity, dryness, grassy and funky notes make the Merchant’s Reserve the best Rum for a Mai Tai. Like soooooo, so, so the best.

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I don’t have Curaçao at home, so I used Cointreau instead. Killer. Supremely delicious. Tears of happiness.

Denizen Merchant’s Reserve Mai Tai

  • 2 oz Denizen Merchant’s Reserve
  • 1/2 oz Cointreau or Dry Curaçao
  • 1/2 oz Orgeat*
  • 1 oz Lime Juice
  • Garnish: Lime shell, Mint sprig

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

*Depending on the kind of Orgeat you have, you may want to use 1/4 oz Orgeat & 1/4 oz Cane Simple Syrup. My Orgeat the BG Reynolds kind and isn’t very creamy.

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There will be many more Denizen Merchant’s Reserve cocktails in our future. Stay tuned! Thank you Nick for the supremely delicious bottle!

La Petite Mort with Plantation Barbados Rum

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In the not too distant past, my girl Foodie Tails texted me saying, “Just got Plantation Barbados 5 and Angostura 7 Rums.” I replied with, “Oh shit!”

Seeing as I had just run out of Angostura 7, and had been meaning to get the Plantation Barbados 5 since I threw that 4th of July Daiquiri Party, I immediately ran to the liquor store. Luckily they had the very bottle I was looking for, so I bought it, ran back home and made the drink described below.

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Now, I LOVE Plantation Rums. They’re aged in used Cognac barrels and meticulously scrutinized for maximum flavour. Well y’all, the flavour is totally there. The Barbados 5 Year Rum has tropical fruits, grasses, a bit of caramel smoothness, leaves a pleasant long finish, and plays well with others.

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It REALLY plays well with the above ingredients.

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In fact, Plantation Barbados 5 Year Rum plays so well with these ingredients that it’s been my new favourite Rum cocktail for at least two weeks.

La Petite Mort

  • 2 oz Plantation Grande Réserve Barbados 5 Year Rum
  • 1 oz Lime Juice
  • 3/4 oz Honey Syrup*
  • rinse Pernod Pastis
  • Garnish: Pineapple Wedge

Rinse a double Rocks glass with Pernod and chill. Combine remaining ingredients over ice and short shake. Strain into rinsed glass over cracked or crushed ice and garnish.

*This drink is also awesome with Vanilla Bean Syrup subbed for Honey Syrup.

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Damn, so dreamy, so fulfilling, I would die one thousand of these Little Deaths.

The Wedding Planner

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A week ago, I went to the Farmer’s Market during the peak of Pepper season and got my hands on some picante goodness in the form of a Serrano Chile Pepper. I also picked up one of the largest Cantaloupe’s I’ve ever seen. Having just returned from the SF Bay Area, and having had a delicious Cantaloupe Margarita at Tacolicious, it was time to get to werk.

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I was inspired by Tacolicious’ use of Cantaloupe purée and decided to make my own with the aforementioned Serrano Chile Pepper and some Lime Juice.

Serrano Cantaloupe Purée

  • 4 handfulls of Cantaloupe chunks
  • 1 oz Lime Juice
  • 1/2 Serrano Pepper, seeded

Combine ingredients in blender and blend baby, BLEND!

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You did it? You Blended? Supreme! Next we make a tasty Margarita.

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We make this Margarita to be specific. Isn’t it beau-tiful? Don’t you wanna sit outside/poolside/beachside with this one?

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Why is this drink named The Wedding Planner? Well, I asked my brilliant friends if they had any good names for a Marg with Cantaloupe and Seth said, “The Wedding Planner, cause you can’t elope.” HA HA HA.

Also appropriate for a Wedding Planner, is that this is a recipe for two. I didn’t want any of that Serrano Cantaloupe goodness to go to waste.

The Wedding Planner

  • 4 oz Casa Noble Crystal Blanco Tequila
  • 1/2 oz Cointreau
  • 1/2 oz Agave Nectar (if your Cantaloupes are really sweet, you can omit this)
  • 4 oz Serrano Cantalope Purée
  • Pinch of Salt shaken into drink
  • Garnish: Cantaloupe chunks and Tiki Umbrella

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

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Cheers to y’all and may all your Melon Marg dreams come truuuuuue.

Never Trust A Sailor

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Happy hot August nights to you all! My, we’ve had a lot of Rum lately over here at HomeBarGirl, haven’t we! Well, now that National Rum Day is over, I’ve got a tasty albeit unusual Gin cocktail for us.

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The inspiration for this cocktail was “What can I do with Carpano Antica + Old Tom Gin, while keeping it Tropical?” I made the drink, realized that it was missing something, turned around to look at my glassware, and there was the St. George Absinthe Verte! Thanks again you beautiful bottle of Absinthe you!

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This cocktail is tart & refrescando, complex yet mellow, a bit astringent, with some nice spices from the Carpano Antica and Falernum.

Never Trust A Sailor

  • 1 1/2 oz Hayman’s Old Tom Gin
  • 3/4 oz Carpano Antica
  • 1/4 oz Velvet Falernum
  • 3/4 oz Lime Juice
  • St. George Absinthe Vert Rinse

Rinse a coupe with Absinthe and chill. Combine remaining ingredients over ice and shakety-shake-shake. Strain into coupe. No garnish.

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Thank you magnificent ingredients, you are all so very tasty.  Cheers.

Isla Papaya

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A couple of days ago, we got a Papaya. Every time we get a Papaya, we let it ripen, chop it into square-ish chunks and put it in our daily smoothies. Well, a thought occurred to me, “If you like the texture of Papaya in smoothies so much, why not put it in a frozen cocktail?”

HMMMMMM!

So I did what any smart Home Bar Girl would do and I asked Instagram what they would do with Papaya in cocktails.

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Hellooooooo Papaya Bites!

Some fabulous people suggested that I use Papaya with flavours like Mint, Mango, Falernum, Chili/Spice, Honey, Tequila, Rum. Nice start! Then people gave suggestions like, “I just wanna chomp a juicy, boozy Papaya cube as I sip a drank.” YES PLEASE GURL.

So I took all of these ideas, and cracked open the greatest book on earth for a girl in search of flavor pairings, The Flavor Bible. I looked up Papaya and what do you know, many of the recommendations I’d already received were listed as a potential match. Awesome.

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Then I grabbed a bunch of Papaya, threw it into a smoothie cup, looked at my Home Bar, and these are the ingredients that spoke to me. Remember, frozen drinks need more sweetness due to the large amount of ice in the mix.

Hope you enjoy and feel free to play around with whatever you’ve got in your Home Bar!

Isla Papaya

  • 2 oz Denizen Aged White Rum
  • 1 oz Espolón Reposado Tequila
  • 1 oz Patrón Citrónge Mango Liqueur
  • 3/4 oz Velvet Falernum
  • Medium handful of Papaya, around 8 chunks
  • 1 oz Lime Juice
  • 3 pipettes Brooklyn Hemispherical Sriracha Bitters (sub any chili bitters)
  • 8 oz Crushed Ice
  • Garnish: salted Papaya chunks speared by a Tiki Umbrella

Combine ingredients in a blender and blend for around 7 seconds. You want it to be well mixed but not overly blended and frothy. Pour into Tiki mug and garnish.

*btw, this recipe is for a 14 oz Tiki Mug*

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May all your Frozen Tiki dreams come true!

Admiral Montenegro

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Y’all, it’s nearly August…YIKES! Ok, ok. Let’s all calm down a minute and reflect on what this means. 1. Summer is not over. 2. The light is changing and we’re looking forward to Autumn, which means that 3. Perhaps we want a lil depth and character in our Tiki drinks.

Amaro Montenegro is here to give us that character!

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Hello Luxardo Cherries, hello frosty glass.

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To the luscious Montenegro I’ve added Flor de Caña 7 (smoothest of all), Carpano Antica (the spices go so well with the Montenegro), Orgeat, and some Lime juice. This is a seriously satisfying and complex Tiki drink. Hope you enjoy!

Admiral Montenegro

  • 1 oz Amaro Montenegro
  • 1 oz Flor de Caña 7 Year Aged Rum
  • 1 oz Carpano Antica Formula
  • 1 oz Lime Juice
  • 1/2 oz Orgeat
  • Garnish: hollowed out Lime Half with Maraschino Cherries

Combine ingredients over ice and short shake. Double strain into double Rocks glass (or short Tiki mug) over crushed ice and garnish.

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Cheers!

Blame the Monkeys No. 3

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Well, it’s officially Frozen Drink season. It started with National Daiquiri Day on Sunday and now, I just want everything frozen. ALL OF IT! Today’s frozen Tiki drink is part of an ongoing series of Rum cocktails + monkeys. “Why are we blaming the monkeys?” you may ask. Well, they’ve taken over my Home Bar and have drunk all my Rum!

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Hello lil conniving Monkeys. Leave my Pineapple Spear Bunny Ears alone!

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The inspiration for this particular version of Blame It on the Monkeys comes courtesy of Patrón Citrónge Mango Liqueur. This stuff is damn tasty and perfect for all our tropical cocktails. I luv it. To this we add two kinds of rum, a bunch of other fruitiness and a blender. Blend baby, BLEND!

*btw, this recipe is for a 14 oz Tiki Mug*

Blame the Monkeys No. 3

  • 1 1/2 oz Angostura 7 Year Aged Rum
  • 1 1/2 oz Denizen Aged White Rum
  • 3/4 oz Patrón Citrónge Mango Liqueur
  • 1 oz Lime Juice
  • 1 oz Pineapple Juice
  • 1/2 oz Passion Fruit Syrup
  • 3/4 oz Simple Syrup**
  • 7-8 oz Crushed ice
  • Garnish: Pineapple Spear Bunny Ears, Pineapple, Maraschino Cherries, Monkeys.

Combine ingredients in blender and blend for around 7 seconds, or until nice and frothy. Pour into Tiki Mug and garnish.

**You may think this is a lot of sweetness, when making blended cocktails, you have to bump up the sweetness to compensate for all the ice. Feel free to reduce to 1/2 oz if you like.

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Cheers to y’all in these hottest of times! May the Tiki gods favor you and protect you from these crazy monkeys!

Thanks to MBooth for the Patrón Citrónge Mango Liqueur!

National Daiquiri Day with Brugal Extra Dry

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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.

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

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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.

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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!

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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.

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

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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.

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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!

SAB Gimlet

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Well, it appears that little bunch of Sage I acquired at the Farmer’s Market on Saturday has got me in the grip! IN THE GRIP! The Sage has clawed its way into my brain and now the only thing I can think about is, “What Gin + Sage cocktail can I make next?”

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You, you’re responsible for this madness! jkjkjk, I luv u and never want you to go away. #SageLover 

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Last night my illustrious girlfriend and I were discussing what to make with the Sage after we got back from jogging and she suggested a Gimlet. Awesome idea, easy drink to riff on. When I think of Sage, I think earthy flavours. My mind immediately turned to Hella Bitters Citrus Bitters cause they have all those extra herbes & spices which really compliment Sage.

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To this I added some St. George Absinthe Verte and used the Berkshire Mountain Distillers Ethereal Gin Batch 11. This is a magnificent American Gin and has an earthier spice set than say, a London Dry. If you have St. George Terroir or Botanivore, that would make a totally awesome sub, as would Greenhook Dry, Dorothy Parker or even Mayfair Gin. You can use a bright Gin, but I wouldn’t recommend a Juniper foward one.

SAB Gimlet

  • 2 oz BMD Ethereal Batch 11
  • 1 oz Lime Juice
  • 3/4 oz Simple Syrup
  • 1 dash Hella Bitter Citrus Bitters
  • 5-6 Sage leaves
  • Absinthe rinse
  • Garnish: Sage leaf

Rinse a double Rocks glass with Absinthe and chill. Combine Lime Juice, Simple Syrup, Sage leaves and muddle. Add Gin, Bitters, and shake. Double strain into double Rocks glass over ice. Garnish with Sage leaf.

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Cheers to all your Sage adventures!