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!

Cocktail Crate Sriracha Margarita

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Cinco de Mayo is tomorrow! Get ready to shake it up with Sriracha Margarita!

Once again, I have the IMMENSE pleasure of doing a post about a Cocktail Crate Craft Mixer! If you recall, I’ve written several posts about Cocktail Crate Mixers because they are THE BEST! Alex Boyd does not cut corners on the ingredients and you can totally tell! I’m not sure exactly what magic he uses to get such freshness out of a bottled Mixer, but seriously this Sriracha Margarita is FRESH and flavourful!

Obviously the first thing I did was to follow the instructions on the back and make a Margarita. Always follow instructions y’all.

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Cocktail Crate Sriracha Margarita

  • 1 Part Mixer
  • 1 Part Tequila
  • Garnish: Lime wheel

Shake Vigorously with ice. Strain into glass over Ice.

Well, it’s totally delicious and refreshing. I could seriously drink a million of these and I have made one for nearly every person who’s come to hang out at my apartment.

HINT: BUY THIS MIXER FOR ALL YOUR #TEQUILASEASON PARTIES!

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If you feel like you wanted to spruce up the Cocktail Crate Sriracha Margarita or if you are missing the taste of Orange in your Marg, I recommend the following recipe.

Cocktail Crate Sriracha Margarita No. 2

  • 1 1/2 oz Blanco Tequila
  • 1 1/2 oz Cocktail Crate Sriracha Margarita Mixer
  • 1/4 oz Cointreau
  • 2 dashes Regans’ Orange Bitters
  • Garnish: Lime wheel, pinch of Salt

Combine ingredients over ice and shake. Strain into double Rocks glass over ice. Garnish with Lime wheel and drop a pinch of Salt into the glass. Salud!

Wasn’t that easy and tasty? Head over to Cocktail Crate now and order several bottles of this delicious mixer! Thanks to Alex Boyd for the bottle!

Ola Azul

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#TikiTheSnowAway continues through the end of January, so let’s ride this Blue Wave to tropical happiness. My tan girlfriend just got back from Costa Rica and so the drinks are now surf related y en español. ¡Salud my Tiki brethren!

Ola Azul

  • 1 1/2 oz Denizen Aged Light Rum
  • 1/2 oz Jalapeño infused Blanco Tequila
  • 1/2 oz Blue Curaçao
  • 1/2 oz Velvet Falernum
  • 1 oz Pineapple Juice
  • 3/4 oz Lime Juice
  • 2 oz Club Soda
  • Garnish: Pineapple Spear, 2 Pineapple Chunks and 1 Lime Wheel

In tin, combine ingredients and short shake over ice. Strain into Collins glass or specialty glass over ice. Garnish with Pineapple Spear, 2 Pineapple Chunks and 1 Lime Wheel.

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The Blue Business

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Blue Curaçao is back y’all and I don’t mean in some frat-tastic “let’s have Blue Shots!” sort of way. I mean in a total Tiki, fabulous Tropical, creative cocktail sort of way. I recently posted a photo of my Seníor Blue Curaçao on Instagram and was met with several cries of, “oh no, I’m afraid of the Blue stuff!”. Don’t be afraid, be excited!

There is no better time for fun citrusy drinks than winter time! We need Vitamin C, we need Island type drinks, we need a little vacation in a glass because this weather is so cold and snowy! I’ll be posting these recipes one at a time instead of all at once because I’ve decided to go FULL TIKI during the chilly times! Tiki, it’s a state of mind.

The Blue Business

  • 1 1/2 oz Brugal Extra Dry Rum
  • 1/2 oz Seníor Blue Curaçao
  • 1/4 oz Pineapple infused Plymouth Gin
  • 1/2 oz Velvet Falernum
  • 1/2 oz Lime Juice
  • 1/4 oz Vanilla Bean Syrup
  • Chartreuse Vert rinse
  • Lime Wheel

Rinse a coupe with Chartreuse and chill. Combine remaining ingredients in tin over ice and shake. Strain into coupe, Lime Wheel garnish.

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If you want to join in the fun on Instagram, use the hashtag #TikiTheSnowAway

Punch for Two: Fernandez Punch

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Punch for Two continues with Fernandez Punch. Woo! The combination of the Pineapple infused Gin, Jalapeño infused Blanco Tequila and Brugal Extra Dry Rum makes for a VERY thrilling Punch! Perhaps I’ve found the best way to make a fake Margarita yet!

Remember, because this is Punch for Two and not Twenty, we’re gonna shake the Punch over Ice and serve into Punch Cups. If this was for Twenty, we’d put it in a punch bowl and stir it with one block of ice.

Fernandez Punch

  • 1 1/4 oz Brugal Extra Dry Rum
  • 1 1/4 oz Pineapple infused Plymouth Gin
  • 1/2 oz Jalapeño infused Espolón Blanco Tequila*
  • 1/2 oz St Elizabeth Allspice Dram
  • 1/2 oz Agave Nectar
  • 1/2 oz Lime Juice
  • 3/4 oz Grapefruit Juice
  • 2 dashes Elemakule Tiki Bitter
  • Lime Wheel
  • Club Soda

In tin, combine ingredients over ice and shake. Strain into Punch cups and top with Club soda. Lime wheel garnish.

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*Jalapeño infused Blanco Tequila: Espolón is perfect for this and Jimador would be sensational.

  1. Cut one Jalapeño into chunks (including the seeds!) and place it into 1 750ml bottle of Blanco Tequila.
  2. Taste after one hour and see if you like the heat. If not, wait another hour and taste again.
  3. Strain and bottle Jalapeño infused Tequila.

May your Punch times be amazing and your holidays be filled with Punch!

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!