Citrus Sherbet #2 & Hot Ruby Punch

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Happy Holidays y’all! Citrus season is upon us and it’s time for the next experiment in my quest to find the best Citrus Sherbet ever! For my second Citrus Sherbet, I wanted to focus on the flavor of Grapefruit but that poses a bit of a problem in this country.

“Why?” You may ask?

Ideally, White Grapefruit would make an excellent Sherbet but every damn market only sells Ruby Red and Ruby Red contains entirely too much sweetness for proper cocktailing! So what’s a Home Bar Gurrrrl or Dude to do? Simple, add Lemon.

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In order to make Sherbet, we must first make Oleo-Saccharum.

Citrus Oleo Saccharum #2:

  • the peel of 1 Ruby Red Grapefruit
  • the peels of 3 Lemons
  • 10 oz Demerara Sugar
  1. Combine ingredients in a jar or other sealable container and muddle so that the oil is released from the peels.
  2. Let sit in the jar overnight, shaking occasionally. You want a syrup to form from the Citrus oil and Sugar.

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Then it’s time to make Citrus Sherbet #2.

To the Citrus Oleo Saccharum you will add:

  • 6 oz Ruby Red Grapefruit Juice
  • 6 oz Lemon Juice

Add juices to jar with the Oleo Saccharum, cover, and shake until sugars have dissolved in juice. Remove peels from jar and strain Sherbet into an airtight container. Will keep for approx 2 weeks in the fridge.

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Wahoooo! Now you have a Grapefruit forward Citrus Sherbet! What to do with it? Well, since Oleo Saccharum and Sherbet are traditional Punch ingredients, the obvious answer is PUNCH.

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I was already thinking “Hmmm Grapefruit would really slam with Batavia Arrack.” And then I had a shower thought (literally in the shower), “What about a hot tea punch?” I looked in David Wondrich’s Punch book for inspiration, lo and behold, there is a hot tea punch with Batavia Arrack!

Ruby Punch (Recipe from 1862, measurements according to my best calculations)

  • 48 oz Green Tea (6 tea bags)
  • 16 oz Sugar
  • ~12 oz Lemon Juice
  • 16 oz Batavia Arrack
  • 16 oz Ruby Port
  • Garnish: as much Nutmeg as you can stand

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Here’s my adapted recipe to go with Citrus Sherbet #2. No lie, it’s fucking fabulous and is one of the easiest drinking Punches I’ve ever tried.

Hot Ruby Punch (adapted for Citrus Sherbet #2)

  • 6 oz Hot Sencha Green Tea
  • 1 1/2 oz Citrus Sherbet #2
  • 2 oz Batavia Arrack
  • 1 1/2 oz Ruby Port
  • Garnish: a shit ton of Nutmeg

Add ingredients to mug with the hot tea being last. Garnish with a metric ton of fresh nutmeg.

There you have it! Happy Holidays and enjoy your Citrus Sherbet adventures!

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Wine Syrup and CC’s Punch

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Hola y’all! So I got an idea from the Smuggler’s Cove book and someone from the Cocktails sub on reddit to make Wine Syrup. Smuggler’s Cove uses the syrup in a Tiki Drink but I was thinking it would be totally rad in autumnal/wintry cocktails.

Wine Syrup

  • 16 oz California Cabernet Sauvignon
  • 8 oz Cane Sugar

-Heat wine on low heat until it has reduced to 1/2 original volume. Stir in Sugar. Remove from heat, cool, and keep in the fridge in a covered container.

The syrup is super delicious! It’s like a cross between a sexy, upscale Grenadine and Ruby Port. Since it reminded me of Port, I felt like a Punch recipe would be a great application for the Wine Syrup.

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CC’s Punch

  • 1 oz Dry Brandy
  • 1 oz Hamilton 86 Rum
  • 3/4 oz Wine Syrup
  • 3/4 oz Lemon Juice
  • 3/4 oz ice Cold Water
  • 1 barspoon Bénédictine
  • Garnish: freshly grated Nutmeg

-stir ingredients and pour into punch cups over ice. Grate nutmeg on top and serve.

Cheers and hope y’all have tons of fun with this syrup!

Thanks u/MONDARIZ for the inspiration!

Stirred Drinks with Rhum Agricole: L’Acajou

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Alriiiiiight, so I decided to take my Rhum Agricole obsession and turn it into a series of stirred drinks cause AUTUMN Y’ALL. Why does Rhum automatically have to be associated with Tiki drinks and Tropicals times? (Cause it’s damn good that’s why.)

Fore real though, I got a whole bunch of stuff from the House of Agricole (Clement, Damoiseau, & Rhum JM) and decided to make a series of drinks with aged Rhum Agricole. I am fully aware that this concept is a bit difficult to get one’s head around but trust me, these drinks are deeeelicious.

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So let’s talk about Rhum Agricole cause I’ve started teaching classes about this delicious category of Rhum but don’t think I’ve addressed it here on Home Bar Girl.

  1. What is Rhum Agricole? It’s Rhum made from freshly pressed Cane Juice instead of being made from Molasses (like most Rums you know) or another Sugar Cane byproduct.
  2. Why is it spelled with an “h”? Cause it’s French and that’s how the french do.
  3. Why does it taste super different from all the other Rums I know? Fresh Cane Juice makes Rhum taste like plants instead of tasting like caramelized or molasses sugar. Rhum Agricole is mega herbaceous, a bit funky, and has an unusually high level of Terroir. So much so that Rhum Agricole made in Martinique has an actual AOC designation from the french government, just like french wines do.
  4. Did I mention that Martinique is part of the French Commonwealth? It is. Colonialism.

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“So what’s the deal with this drink gurl?” Basically, I wanted to accomplish the following:

  1. I wanted to put Rhum Clement Vieux Agricole in a stirred drink. Based on all of the planty, grassy, rubbery, fruity notes in the Rhum, I knew it would go well with Giffard Banane du Bresil.
  2. Giffard Banane is basically like Banana Bread in a bottle. Carmelized banana, baking spices, deep toffee notes. This shit is like crack if crack was in Banana form.
  3. Fancy Tony’s bitters were given to me by Tony himself! Thanks Tony! They’ve got citrus, spices, allspice, and basically everything you want in Tiki bitters.

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I wanted the Orange oil to be happening but I didn’t want to put a peel in the drink cause I felt like the presentation would be too overwhelming. Overwhelming? WHUT…

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…Nutmeg. Yep. It’s that time of year. The time of year when I put Nutmeg in almost every single drink. No one wants to look at a drink with an Orange peel AND Nutmeg so we’re going to express the Orange peel and discard.

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The word L’Acajou means “Mahogany” en français and was a word used in advertisements for Rhum Clement Vieux Agricole back in the 1930s. Since this drink is the nearly the same color as mahogany, I’m using the word “L’Acajou” for this drink. Also, it sounds awesome. Say, “L’Acajou” fives times to yourself. Yeah gurl, you love it.

L’Acajou

  • 1 1/2 oz Rhum Clement Vieux Agricole
  • Heavy 1/4 oz Giffard Banane du Bresil
  • Fancy Tony’s Tiki Bitters (sub Bittermen’s Elemakule Tiki Bitters or Angostura Bitters)
  • Garnish: Orange oil, freshly grated Nutmeg

Build in glass: Add Rhum, Banane du Bresil, Bitters, ice and stir. Express Orange peel and discard, grate Nutmeg on top.

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Hope y’all enjoy this and it gets your juices flowing for some really killer Stirred Drinks with Rhum Agricole! Santé!

Blind Tiger

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Today I’ve got a lively and flavorful concoction for Irish Whiskey Month! Teeling Small Batch is joined by Jamaican Rum, Citrus sherbet, and a bunch of herbaceousness for this exciting tipple.

If you wanna join the party, 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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Yeah y’all, my fave split base is back in action! If you haven’t put Teeling Small Batch with Smith & Cross Jamaican Rum, you need to step to it!

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Cast of Characters:

  1. I wanted to use Citrus Sherbet with Teeling Irish Whiskey and Smith & Crosss cause I thought they would make some serious magic together. Turns out they do!
  2. Then I wanted to add some herbaceous notes to the drink to add depth and make things more interesting. Since Amaro CioCiaro has a lot of Orange flavor, it seemed just right to compliment the Sherbet.
  3. Lastly, I added Dale Degroff’s Pimento Bitters because they have Wormwood, Anise, and spices. Basically, I wanted to make things even more interesting.

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Blind Tiger

  • 1 1/2 oz Teeling Small Batch Irish Whiskey
  • 1/2 oz Smith & Cross Navy Strength Jamaican Rum
  • 1/2 Amaro CioCiaro
  • 1/2* oz Citrus Sherbet
  • 1 dash Dale Degroff’s Pimento Bitters (sub Allspice Dram)
  • Garnish: freshly grated Nutmeg

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

*If 1/2 oz makes the drink too sherbety for you, change it to 1/4 oz and taste.

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Sherbet dreams y’all! May your Irish Whiskey Month be supremely delicious!

Colonial Cash Crop

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Alright y’all, I’ve got a really delicious drink today that’s a bit more on the adventurous side. Shocking, I know. Me be adventurous? Perish the thought!

Let’s shoop right in.

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The inspiration for this drink came from wanting to use the first three ingredients pictured here in a stirred cocktail: Yaguara Cachaça + Batavia-Arrack + Giffard Banane.

Why put these three together? Well…

  1. Yaguara Cachaça = Bananas, Coconut, Strawberries, Tropical Fruits, pot still funk, Grass. It’s farily viscous, smooth and really had me wanting some…
  2. Giffard Banane = more Banana. So I was really going for Banana, but like multiple versions of Banana. Giffard Banane is more like Banana Bread. Baking spices galore.
  3. Batavia-Arrack = I love this stuff. It’s obtuse as hell. It’s super complex. It’s from Indonesia. It’s kind of hard to describe but I’ll say this: sort of like Rhum Agricole Blanc with a rice overtone, coconut undertone, astringency (like some Scotches), and just feels really tropical.

So essentially we’ve got a tropical-banana paradise as the base, but as a stirred drink. I added Amontillado Sherry to compliment the Giffard Banane spice-wise, the Dolin Dry to dry the drink out, Pernod Pastis to better marry the flavors, and the Nutmeg cause what garnish could be better?!

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It’s like Nutmeg was made for this drink. Or this drink was made for Nutmeg. Or whatever, y’all get the picture.

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The name of this drink is my attempt at being cheeky considering the Cocktail as we know it, is deeply rooted in colonialism. Arrack (or Arak, or Rak) was actually the first Spirit used in Punch recipes back during the Colonial Era and the first spirit the Europeans went nuts over. Like Arrack, Cachaça is also made from Sugar Cane making it just as much of a Colonial Era Cash Crop. Lastly, sweet, glorious Nutmeg. Wars were fought over Nutmeg because Nutmeg is the best spice on earth.

Colonial Cash Crop

  • 1 1/4 oz Yaguara Cachaça
  • 1/2 oz Batavia-Arrack van Oosten
  • 1/2 oz Giffard Banane du Bresil
  • 1/2 oz Dolin Dry
  • 1/4 oz Lustau Amontillado Sherry
  • Garnish: Pernod Pastis rinse, freshly grated Nutmeg

Rinse a rocks glass with Pernod and chill. Combine ingredients over ice and stirrrrrrrrrr til you’re feeling great. Remember, stirring is the ultimate zen. Strain into rocks glass over ice. Garnish with freshly grated Nutmeg.

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The funny thing is, Colonial Cash Crop doesn’t actually come out tasting like BANANA. It’s more like Cachaça-Banana throughout, Arrack wide and present, and the other flavors sort of do a slow roller coaster. It’s pretty intense but sooooo good.

May all your cocktail adventures be as rewarding as this one was for me! Cheers!

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!

Winfred Bumbry Punch

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Soooooo, woah. I feel like a whirlwind of things have happened! We returned from our holiday in Tulum, Mexico to Brooklyn and then it was Thanksgiving week which meant parties, parties, and feasting and several batches of Punch! AAAAAAAAAAH.

However, I would never complain about an opportunity to create a new Punch, especially not one with such exciting ingredients.

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I created this particular batch for a Friendsgiving party with some of my oldest friends. A long time ago, in a galaxy far, far away, I met many wonderful people in Birmingham, AL where I lived for 10 years. I played in bands with these people, threw dance parties with these people, and they became my crew.

At one time or another, myself and some of these wonderful people moved here to NYC and now we’ve all been pretty tight for around a decade. We have a group text that has been named several ridiculous things (Autumn Boyfriends, Looty Sweater Clurb, 10 Red Dancing Lady emojis in a row), but is currently named Winfred Bumbry.

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Here are the cast of characters for Winfred Bumbry Punch: Teeling Small Batch Irish Whiskey + Smith & Cross make up my fave split base of all time. Ruby Port + Plantation Barbados 5 for length, greater depth, and cause Port is SO GREAT IN PUNCH. Lemon Sherbet cause I’m obsessed, LITERALLY OBSESSED with making classic Punches, and classic Punches frequently have Sherbet as an ingredient.

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Don’t forget the Nutmeg! It’s the only Punch garnish you’ll ever need.

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There were 7 people at our Friendsgiving party and we drank ALL the Punch. ALLLLLL OF IT. But hey, my friends are big drinkers so one could probably serve 8-9 people with this Punch.

Winfred Bumbry Punch

  • 1 1/2 Cups Teeling Small Batch Irish Whiskey
  • 1 1/2 Cups Navy Strength Rum (Preferably a blend of Demerara and Jamaican Rums)
  • 1 Cup Plantation Barbados 5 Year Rum
  • 1 Cup Ruby Port
  • 1 1/2 Cups Lemon Sherbet
  • 6 cups Club Soda + 1 large Ice block* for the Punch bowl
  • Garnish: freshly grated Nutmeg
  • Glassware: Tea Cups or Punch cups

Combine Whiskey, Rums, Port, and Lemon Sherbet in an airtight container. Stir ingredients and chill for a few hours or overnight. When serving, add an Ice block and Club Soda to Punch bowl. Grate Nutmeg over the top of the Punch bowl and serve.

*You could freeze water in a Quart size tupperware overnight and use that as the Ice block if you don’t need to be fancy. Personally, I don’t need to be fancy.

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Cheers to all y’alls Holiday Parties!