#RumForTheHills: Painkiller

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National Rum Day is this Sunday y’all, and what better way to celebrate than with one of the best Tiki drinks ever! As I mentioned in my Hamilton Tiki Takeover post, I went to a Caribbean restaurant the other night for a Ministry of Rum tasting & Tiki party, and had several stunning Painkillers made by the incomparable Shannon Mustipher.

I can’t get this drink out of my head, it will not leave me alone! So I decided to try to make one at home and see how it turned out. It turned out pretty damn good although Shannon’s is better!

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The main difference between my Painkiller and Shannon’s is that she has Pusser’s Rum and I do not have an English Navy Rum. To overcome this challenge, I decided to mix two Rums together: Angostura 7 Year Rum and my newly acquired Hamilton 151 Rum to up the proof and give the drink that Navy Rum bite.

It was a good combo!

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Never forget the Nutmeg y’all. The Nutmeg is everything for this magical drink!

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I followed the Painkiller recipe from Beachbum Berry’s Total Tiki app while keeping in mind that I was using two Rums. I also made a last minute decision to add some Angostura Bitters to the mix for complexity. Yummmm.

Home Bar Girl’s Painkiller

  • 2 oz Angostura 7 Year Aged Rum*
  • 1/2 oz Hamilton 151 Overproof Demerara Rum**
  • 4 oz unsweetened Pineapple Juice
  • 1 oz fresh Orange Juice
  • 1 oz Coconut Cream
  • 2 dashes Angostura Bitters
  • Garnish: Orange wedge, Pineapple chunk, Cinnamon stick, grated Nutmeg, Hawaiian surfbort

Combine ingredients with a lot of crushed/cracked ice and shake it baby! You want this drink to be really frothy. Dirty pour (don’t strain, pour ice and all) into Tiki mug. Garnish with all of the things.

*If you have Pussers Rum or an English Navy Rum, use 2 1/2 oz.

**This Hamilton 151 Demerara Rum is the shit. It blows Lemon Hart out of the water. I AM NOT KIDDING.

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This drink will literally make you feel like you’re on vacation, so get ready for some Tropicaaaaaal breezes! Happy Rum times to you all! If you have any Rum cocktails that you would like to share on Instagram, use the hashtag #RumForTheHills.

First Waltz: an orchestra in a Cocktail

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Edit: if you’re here for #SherryWeek, get ready for one of the best Sherry Cocktails ever. 🙂

I’ve been sitting on this one for a couple of weeks cause it’s the best stirred drink with Gin that I’ve ever made. No seriously, it is. It’s a total showstopper. I’m holding my breath just writing about it. I’m actually drinking a different Cocktail (Ancho Chile Tequila, Pineapple, Cointreau some other stuff that I won’t divulge, #TequilaSeason) and thinking of throwing it out and making another First Waltz.

Ok, enthusiasm overload aside, the real deal with this is that I’ve been working on creating flavour arcs. I want my Cocktails to take us on a journey, to make our mouths and noses say, “oh this is…woah, now it’s…oh my goodness…duuuuude.” I feel like a great drink should take you on an adventure. In the way that a really great Bordeaux will take you straight to that region of France and change several times in your mouth/nose, cocktail ingredients should enter at different times once you’ve taken a sip.

Perhaps we should think of fine Cocktails like we think of an orchestra.

For First Waltz we experience: Gin, wide on the bright tones and treble (brass, wind instruments). Dolin Blanc providing a great support in the mid range (viola, violin, upper cello range). Fino sherry in the long base notes with fig, raisin, nuttiness, and salinity (double bass, bass clarinet, tuba, timpani). Finally Apricot again as a bright, trebbly wide note (flute, oboe solo, cymbals). The Apricot is actually what stays in your mouth the longest and which inspired the name of this springiest of spring cocktails. The Nutmeg garnish merely serves to reinforce the nutty notes of the Fino Sherry and tie the drink together (the conductor).

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Blüten der Wachauer Marille (Apricot blooms from the Klosterneuberg region, these are called Marille locally)

Both Rothman & Winter and the Bitter Truth Apricot liqueurs come from Aprikosen in the Klostenberg region of Austria. So, no matter which Apricot liqueur you choose, you get the most beautiful Apricot and Floral notes. From such a lovely liqueur comes great inspiration. Of course my musical mind immediately went to the Strauss family and their legacy of waltzes.

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First Waltz

  • 2 oz Plymouth Gin
  • 1/2 oz Dolin Blanc
  • 1/2 oz Inocente Fino Sherry
  • 1/4 oz* Rothman & Winter Apricot Liqueur (or Bitter Truth Apricot)
  • Garnish: freshly grated Nutmeg

Combine ingredients over ice and stir until proper dilution has been achieved. Strain into chilled coupe, garnish with freshly grated Nutmeg.

*Keep in mind that this is a very exact recipe. Too much Apricot and the whole drink is off.

By the bye, this is totally a Flavor Bible drink meaning that I looked up Apricot in the bible and went from there. If you don’t have this book, get it! It’s the best tool for anyone creating recipes in the Kitchen.

May this be as exciting to you as it was to me! Bravo!

Boots & Flannel

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It’s Friday, it’s Wintry out and it’s time for Boots & Flannel. Winter Uniform is here y’all: I’ve been wearing some J. Crew lady flannel and Mono black Dr. Martens 1460s with black Jeggings. I feel cozy and ready for this chilly weather.

I was in debate about which bitters to use and nearly went with Orange bitters. However, Peychaud’s works really well here because it adds another level of flavour to this cocktail. Also, you can’t stop the Santa Maria. It cannot be stopped! It won’t let me stop! I’ve been taken over by Santa Maria!

Boots & Flannel

  • 1 1/2 oz Rye
  • 3/4 oz Santa Maria al Monte Amaro
  • 3/4 oz Carpano Antica
  • 1/4 oz Cinnamon Bark Syrup
  • 1 dash Peychaud’s Bitters
  • Orange peel
  • Freshly grated Nutmeg

In tin, combine Rye, Amaro, Carpano, Cinnamon bark Syrup and Peychaud’s over ice and stirrrrrr. Strain into Rocks glass over ice. Garnish with freshly grated Nutmeg and Orange peel.

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