Shannon’s Fog Cutter

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Y’all, it’s nearly autumn and I am feeeeeling like it’s time for some Sherry! Actually, I’m feeling like it’s time for some Rum + Sherry + Gin + Cachaça which means, I’ve got a Tiki drink for us today! So grab one bottle of each, some citrus and get some Orgeat cause this shit is tasty!

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Do you see it? Do you see the book in the photo? Are you intrigued? “Gurrrrl, why is there a book in the photo? There’s never a book in the photo!”

Woo! I’ve been meaning to get the Smuggler’s Cove book for quite sometime and after seeing the 100th or so recipe show up on /r/cocktails, I was like, “OK FINE! I’ll get the book!”

It’s uhhhhhhhmazing. It’s the Tikiest/nerdiest/geekiest/Rummiest/most delightful book I’ve read in awhile and wow, it has so many good tips on how to make well crafted cocktails. So like any thirsty woman, I found a recipe that was really speaking to me and made a variation.

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Not that I haven’t made a Fog Cutter before, cause I totally have and I totally love this format. Tropical + Gin + Sherry really speaks to my soul on a deep level.

For this particular Fog Cutter, I was thinking of my friend Shannon Mustipher (THE Rum Queen of NYC, brand ambassador for Denizen Rum, a serious lover of Cachaça and overproof spirits) and made this drink with her in mind. Hope you like it gurrrrrl!

  1. I started with Yaguara Cachaça as the “inspirational” ingredient and the replacement for brandy…
  2. Which led me to Denizen 3 Year Rum for the main spirit cause Denizen & Yaguara go so well together and y’all know Denizen is my “workhorse Rum”. Loads of coconut, banana, and grasses between the two of these spirits.
  3. Then I wanted a big bright Gin and was kind of thinking overproof would be the jam so to the Hayman’s Royal Dock I went!
  4. I followed the Smuggler’s Cove guide of Lemon, Orange, & Orgeat but I did change the type of sherry from Oloroso to Lustau Amontillado cause that’s what I had in my fridge. I also have Fino but I thought that would be too dry and a little too thin.

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Another tip I picked up from Smuggler’s Cove is the use of “Flash Blending”. Now, they use something like a Hamilton Beach Milkshake Blender and blend for 5 or so seconds. I don’t have that sort of blender but I do have a Ninja (for all the smoothies my girlfriend and make in our lil apartment). I’ve reduced my blending time to just about 2 seconds so that the drink doesn’t get too watery and I’m digging the resulting texture.

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Check the ice in the above photo. Nice right? Also, those Luxardo Cherries look super tasty right now. Yummmmmm.

Shannon’s Fog Cutter

  • 2 oz Denizen 3 Year Aged White Rum
  • 1 oz Cachaça Yaguara
  • 1/2 oz Hayman’s Royal Dock Gin
  • 1/2 oz Orgeat
  • 1 1/2 oz fresh Orange Juice
  • 1 1/2 oz fresh Lemon Juice
  • Garnish: 1/2 oz Amontillado Sherry, 3 Luxardo Maraschino Cherries, swizzle stick

Combine ingredients and flash blend for 2 seconds with ~8 oz cracked ice. Pour into a tall Tiki mug, float the Sherry on top, and garnish.

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Tiki cheers to all y’all and I HIGHLY recommend getting the Smuggler’s Cove book. I also recommend getting a Rum collection going cause there is a whole wonderful world of Rum out there and with that Rum you can make a whole wonderful set of Tiki drinks!

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The Captain’s Leave

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Happy Friday to all you #IrishWhiskeyMonth party people! It’s finally spring in NYC and I’m so happy not to be wearing a million layers, and a jacket, and a hat, and gloves, and giant snow boots. To celebrate this change of season, I’ve made a Tiki Drink with Teeling Small Batch Whiskey.

If you wanna join the fun, 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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Hello dreamy umbrella, cherry & piña. You make me wanna swoop off to a tropical beach!

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Here are your cast of characters:

  1. I wanted to put Teeling Small Batch with…
  2. Apricot Liqueur cause it’s warm and sunny out. #happiness
  3. I knew the Orange Flower and Almond notes in Orgeat Syrup would go well with Apricot.
  4. Lastly, Lemon Juice for acid, length, and to balance the sweetness.

This combination of flavors was also inspired by two classic cocktails: an Army & Navy and a Colonel Cocktail (1937 version: Whiskey, Apricot Liqueur, Grapefruit, Simple Syrup).

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The name of the drink is an homage to the two cocktails mentioned above, except that the commanding officer in question is on holiday. The Captain has left the ship, is headed to a deserted island, and is on leave. Don’t call, he won’t pick up the phone.

The Captain’s Leave

  • 1 3/4 oz Teeling Small Batch Irish Whiskey
  • 1/4 oz Rothman and Winter Apricot Liqueur
  • 1/2 oz Orgeat
  • 1/2 oz Lemon Juice
  • Garnish: Tiki Umbrella, Pineapple Chunk, Maraschino Cherry

Combine ingredients over ice and shakity-shake-shake. Strain into double rocks glass over crushed ice. Garnish. Tiki time.

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Suuuuuuper dreamy. Welcome to the weekend y’all! Have an excellent #IrishWhiskeyMonth!

Revivalist Punch

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Alright, alright, alright. We’re rolling deep with this Irish Whiskey Month party, deep into the late 19th Century! I’ve got another take on a Classic Cocktail for y’all, so let’s dive right in.

If you wanna join the fun, 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. I’ll be using Teeling Small Batch and Single Grain Whiskies cause I am waaaay into them.

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To prep for all these Irish Whiskey drinks, I’ve been reading through the Whiskey recipes on Martin’s Index of Cocktails and Mixed Drinks. (iOS only) If you don’t have this app, I STRONGLY RECOMMEND it! Over 2,000 drinks from the mid 19th-early 20th centuries! It’s like a historical index of cocktails!

At some point I stumbled across a recipe for a “Genuine Whiskey Punch” from 1891 with Whiskey, Lemon Juice, Gum Syrup, and Jamaican Rum as a float. INTERESTING! Then I found another recipe called “Whiskey Punch” from 1917 with Whiskey, Pineapple Gum Syrup, Red Vermouth, and Lemon Juice.

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Cast of Characters:

  1. I decided to riff on the 1917 recipe considering that I have Pineapple Gum Syrup
  2. and the Teeling Single Grain has a lot of berry notes which go well with
  3. Quinta Infantado Ruby Port. I decided to swap Red Vermouth for this Port cause it’s both a bit sweet and dry at the same time. It also has mad berry notes that reinforce the berry notes in Teeling Single Grain.

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Y’all know I’m obsessed with Punches, so if you wanna make this into a large format Punch: scale up, add water to taste, and chill before serving.

Revivalist Punch

  • 1 1/2 oz Teeling Single Grain Irish Whiskey
  • 1/2 oz Quinta Infantado Ruby Port (dry Ruby Port)
  • 1/2 oz Pineapple Gomme Syrup
  • 1/2 oz Lemon Juice
  • Garnish: Lemon peel Rose, Luxardo Maraschino Cherry

Combine ingredients over ice and shake hard. Strain into a fancy tumbler with ice and garnish.

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Hope y’all enjoy Revivalist Punch! Have an excellent #IrishWhiskeyMonth!

Brazilian Surf Girl

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Y’all, it’s January 31st and that means it’s last day of Tiki The Snow Away!

What a party! Wasn’t that fun? I had so much fun and to all of you who made tropical drinks I say, “There is no party like a worldwide Tiki party!”  Check the hashtag #TikiTheSnowAway on Instagram to see everyone’s awesome drinks.

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This also means it’s time for the 3rd Surf Girl variation, Brazilian Surf Girl with Yaguara Cachaça.

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Here are your cast of characters: Yaguara Cachaça, Surf Girl Trio of Denizen Aged White Rum, Senior Blue Curaçao, Coco Lopez, Velvet Falernum, Piña, and Lime.

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But now for a deeper dive cause hot damn, these three go together so well!

  1. Yaguara Cachaça: as previously stated, I’m head over heels for this stuff. As far as Surf Girl goes, those tropical fruit, coconut, banana, and grassy/funky notes in the Cachaça just kill it with the rest of the ingredients.
  2. Denizen Aged White Rum: Yaguara goes so well with the banana & grassy/funky notes in Denizen! Synergy!
  3. Falernum: dude, these three ingredients are magic together! SERIOUSLY MAGIC. The spiced vanilla and lime notes + two sets of Banana, grasses, funk, strawberries.

 

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Brazilian Surf Girl

  • 1 1/2 oz Yaguara Cachaça
  • 1 oz Denizen Aged White Rum
  • 1/2 oz Blue Curaçao
  • 1/2 oz Coco Lopez
  • 3/4 oz Velvet Falernum
  • 1 oz Pineapple Juice
  • 3/4 oz Lime Juice
  • ~6 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.

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Surf on y’all and I hope your Tiki The Snow Away was totally tubluar. Dude.

Hawaiian Surf Girl

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Two days left of Tiki The Snow Away means two more Surf Girls! Hawaiian Suf Girl is near and dear to my heart as it adds some extra tropical goodness to mix.

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

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This gurl has been surfing for days. Look at her tan!

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To the Surf Girl trio of Denizen Aged White, Senior Blue Curaçao, and Coco Lopez we add Passion fruit! Yea! It really adds a unique tartness in a way that Lime alone just can’t achieve. Lastly, Pineapple gives a great backbone and plays so well with the rest of the ingredients.

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Hawaiian Surf Girl

  • 2 oz Denizen Aged White Rum
  • 1/2 oz Blue Curaçao
  • 1/2 oz Coconut Cream
  • 1 oz Pineapple Juice*
  • 1/2 oz Lime Juice
  • 1/2 oz Passion Fruit 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.

*Always unsweetned, 100% Pineapple Juice not from concentrate. This is critical or the drink will be too sweet.

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Yummmmm. Surf’s Up!

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!