Drinking with Mad Men Season 7: Tiki Cocktails

2015-04-192015-05-09 / Dani DeLuna / Leave a comment

Blue Hawaii & Mai Tai

To celebrate “The End of An Era”, welcome to a series of drinks from the television show Mad Men. Each week I’ll be featuring different cocktails from the show, so we can all drink along with our favourite Madison Avenue Ad-men and women.

By now, y’all should know that my love for Mad Men is deeeeep. It’s a meticulously filmed show with fabulous fashion, the story has me in the grip, and the cocktails are beauuuuutiful!

Don’t you just love Megan’s hat? Beach hat perfection!

In the opening scenes of S6E1, Don and Megan are in Hawaii. (I want to be in Hawaii RIGHT NOW!) As Don reads an incredibly ominous passage from Dante’s Inferno, Megan’s second (third, fourth?) Blue Hawaii is delivered by one of the Hotel Staff. It’s almost like Don and Megan are in totally opposite worlds in these scenes. She, lost in her tan and tropical cocktails, Don in a brooding haze.

If I had to choose between those two temperments, I would totally be #TeamMegan in this scene. Give me the next Blue Hawaii!

When it comes to making classic Tropical and Tiki drinks, I like to be accurate! I use the Beachbum Berry Total Tiki app to look up recipes and then make them as closely to the original as possible. Blue Hawaii was created in 1957 by Harry K Yee of the Hawaiian Village Hotel in Waikiki to promote Bols Blue Curaçao. Personally, I like to use “The Genuine” Senior Curaçao cause this shit is tastyyyyyy.

Blue Hawaii

3/4 oz White Rum
3/4 oz Vodka*
1/2 oz Blue Curaçao
1 oz Sweet & Sour Mix**
3 oz Pineapple Juice
Garnish: Not specified but usually Pineapple & Maraschino Cherry

Shake ingredients over ice and strain into a glass filled with Cracked, Crushed or Pebble ice. Garnish with fruit.

*I’m a Gin Gal and ususally swap the Vodka for Gin. Ginny, Gin, Gin. This drink is even tastier with Gin. (shocking!)

**Sweet & Sour Mix is 1 part Simple Syrup and 2 Parts Lemon Juice. Make your own, never ever buy it pre-made. Freshness is key.

RIP Rachel Menken, you were such a serious lady.

Now let’s go back to the beginning. Yes y’all, there is a Tiki drink all the way back in S1E1!

Don has made a mess of things with Rachel Menken and is asked by the partners to patch things up. They go for drinks that same evening. Don orders a Whiskey Neat while Rachel orders a “special Mai Tai” and what a Mai Tai at that! Look at that Pineapple “Firebird” garnish! It’s totally fabulous! Someday I will achieve such garnish greatness. However, I’ve noticed that the Mad Men props people forgot one key element to a Mai Tai garnish, the Mint sprig.

If it be a Mai Tai, there shall be a Mint Sprig in the garnish!

Once again, I’ve referenced the Beachbum Berry Total Tiki app for this Mai Tai. The original Mai Tai was created by Trader Vic in 1944 for his famous Trader Vic’s restaurant in Oakland, California. According to legend, Trader Vic created the drink for some friends of his who had just flown in from Tahiti. One of the friends tasted the drink and exclaimed: “Maita’i roa ae!” or “Out of this world!”

Mai Tai (Trader Vic’s Original Recipe)

1 oz Jamaican Rum
1 oz Aged Martinique Rhum
1/2 oz Curaçao
1/4 oz Orgeat
1/4 oz Simple Syrup
1 oz Lime Juice
Garnish: Mint Sprig

Now, I’ve had to make some substitutions because I don’t have clear Curaçao or Martinique Rhum. I also would rather have a bit more Orgeat in my drink than add 1/4 oz Simple Syrup.

Mai Tai (this is what Home Bar Girl has in her apartment Recipe)

1 oz Smith & Cross Navy Strength Jamaica Rum
1 oz Denizen Aged White Rum
1/2 oz Cointreau Triple Sec
1/2 oz Orgeat
1 oz Lime Juice
Garnish: Mint Sprig, Pineapple, Maraschino Cherry

Shake ingredients over ice and strain into Double Rocks glass on Cracked, Crushed or Pebble ice. Garnish with Mint Sprig, Pineapple and Maraschino Cherry.

As far as the Mai Tai goes, there are a million variations so, have fun! I just recommend that you start with two kinds of Rum, some kind of Curaçao or Triple Sec, Orgeat, Lime Juice and a Mint sprig. Once you’ve got a feel for how these things taste together, get creative!

Well, I hope you’ve enjoyed these Tiki drinks from the Mad Men series. I’ll be doing this until the bitter end. See you next week!

Fruity Cocktails with Fino Sherry

2015-04-172015-11-06 / Dani DeLuna / 1 Comment

Edit: If you’re here for #SherryWeek, have an excellent time with these recipes!

Y’all, I have been waiting for this post ever since I got that bottle of Inocente Fino Sherry back in January. From the moment I put my lips on this Sherry, I knew, I knew it was going to go with fruit and I knew I was going to use it Long or Tiki style.

I’ve been biding my time.

Today on Instagram, I was challenged to make a Fog Cutter by @el_nova_1 (the person behind last week’s Navy Grog challenge who loves Tiki as much as many of us do) and make the drink immediately! It’s DAMN FABULOUS! LIKE DAAAAAAAYUM FABULOUS. Citrusy, dry, great flavour arc, deep. I’m in luv. With this challenge comes a great opportunity for me to post a couple of other Fruity Sherry drinks I’ve had sitting in my notebook.

First things first about this Fog Cutter: I don’t have any Grape Brandy! I only have Calvados! The recipe also calls for Cream or Amontillado Sherry and I only have Fino Sherry. So, like any good Home Bar Gurrrrrrl, I’ve made some adjustments (ahem, Old Tom Gin) and named the variation “Karl the Fog Cutter” after my beloved San Francisco Bay Area’s archnemesis (or claim to fame), Karl the Fog.

Karl the Fog Cutter

2 oz Denizen Aged White Rum
1 oz Calvados
1/2 oz Hayman’s Old Tom Gin
1/2 oz Inocente Fino Sherry (float)
2 oz Lemon Juice
1 oz Orange Juice
3/4 oz Orgeat
Garnish: Sherry float, Orange wedge with Maraschino Cherry spear, Monkey

Combine ingredients over ice and short shake. Strain into Tiki Mug or Collins Glass over Cracked Ice. Float the Sherry, garnish with Orange wedge with Maraschino Cherry and Monkey.

This next one came from a flavour pairing obsession I currently have: Fino Sherry + Apricot Liqueur. It’s to die for. The nuttiness from the Orgeat & Fino go sooooo well with the Apricot. Literally the greatest thing since Smith & Cross Rum + Teeling Irish Whiskey. This one is straight up Tiki, so be sure you have a mint sprig and some Orgeat ready to go!

Marley’s Map

1 1/2 oz Flor de Caña 7 Rum
1/2 oz Denizen Aged White Rum
1/2 oz Rothman & Winter Apricot Liqueur
1/2 oz Inocente Fino Sherry
1/2 oz Orgeat
1 oz Grapefruit Juice
2 dashes Angostura Bitters
Garnish: Mint sprig, two Pineapple chunks and a Maraschino Cherry

Combine ingredients over ice and short shake. Strain into double Rocks glass or short Tiki mug over ice. Garnish with Mint sprig, two Pineapple chunks and a Maraschino Cherry.

Stafford-Cobbler-1

Now back to that Cobbler. Goodness, I get such a thrill out of making and/or drinking a Cobbler! This one came to me in the night and I had to write it down before I fell asleep. Again, we’re using the glorious Apricot + FIno Sherry combo along with Carpano Antica Vermouth, Old Tom Gin, and Boker’s Bitters. I wanted this one to taste Old Skool/Pre-Prohibition.

I definitely Flavor Bible’d the Rosemary + Blueberry + Strawberry + Lemon + Orange flavours. If you don’t have the Flavor Bible yet…get to it!

Stafford Cobbler

1 1/2 oz Hayman’s Old Tom Gin
1 1/4 oz Carpano Antica Sweet Vermouth
3/4 oz Inocente Fino Sherry
1/2 oz Rothman & Winter Apricot Liqueur
3/4 oz Lemon juice
1/4 oz Honey Syrup
2 dashes Boker’s Bitters
Small handful of Blueberries, muddled
Garnish: Strawberry, Blueberry, Orange wheel, Rosemary sprig

In tin, combine Lemon Juice and Blueberries and muddle. Add remaining ingredients, ice and short shake. Strain into Stemmed glass filled with ice and fruit, Orange wedge and Rosemary Sprig on top. Serve with a straw and a spoon so your guests may eat the fruit!

Yassssss gurrrrrrrl, Ms Stafford Cobbler, lemme get real close.

Thanks again to The Baddish Group for the fantastic bottle of Carpano Antica!

West India Docks

2015-03-052016-03-16 / Dani DeLuna / 5 Comments

As part of #IrishWhiskeyMonth, I wanted to repost one of my favorite Teeling Whiskey drinks from last year: West India Docks. This tropical sipper combines Smith & Cross Jamaican Rum and Teeling Small Batch Irish Whiskey in what I consider to be the best split base of all time.

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.

Smith-&-Cross,-Teeling

Are you a bartender/cocktailier/Home Bar Gurrrrl? Have you combined these two spirits? Nope? GET ON IT.

Teeling Whiskey = Honey, Smoke, Apple, Woody, Rum
Smith & Cross = Pineapple, Banana, Tropical, Funky, Honey, Grasses, Spices

I split the base equally, sipped it, died and went to heaven and then made a truly terrific tropical drink. I really tried to keep it at 5 ingredients but this cocktail needed a bit of Angostura Bitters for honesty.

West India Docks

1 oz Teeling Small Batch Irish Whiskey
1 oz Smith & Cross Navy Strength Jamaica Rum
3/4 oz Lime Juice
1/2 oz Grenadine
4 Pineapple Chunks
2 dashes Angostura Bitters
Garnish: Two Pineapple Chunks

Combine Lime Juice, Grenadine and Pineapple chunks in tin and muddle. Add Teeling Whiskey, Smith & Cross Rum, Bitters and Ice. Shake and double strain into coupe. Garnish with two Pineapple Chunks.

No lie, this is truly fantastic. If you’ve got Teeling + Smith & Cross, you need to try these two together. #TropicalTeeling

National Margarita Day with Casa Noble Crystal

2015-02-212015-02-21 / Dani DeLuna / 2 Comments

February 22 is National Margarita Day and I have been #blessed y’all, #BLESSED with this fabulous bottle of Casa Noble Crystal to make Margaritas. I was totally blown away by how tasty this Blanco Tequila is and will try to describe it in a few words.

On the Nose: Pineapple, Strawberry, Grasses
On the Tongue: Banana, Citrus, Chocolate, Nutty, Agave
In the Mouth: Smooth and velvety, almost no “Tequila burn”

In other words, Casa Noble Crystal is a truly special Tequila. It’s definitely unlike any other Blanco Tequila I’ve ever tasted and therefore, the first thing I did was make a classic Margarita with it. I highly recommend taking this approach when testing a new Spirit. Like, when I get a new Rum, I always make a Daiquiri with it. This way I know how the Spirit is going to interact with Citrus, sweetness, etc.

Casa Noble Crystal Margarita

2 oz Casa Noble Crystal Blanco Tequila
1/2 oz Cointreau (yes, that is Cointreau in a jar cause I live in a tiny apartment)
1/2 oz Organic Agave Nectar
1 oz Lime Juice
Garnish: Hawaiian Pink Salt and Lime Wheel

In tin, combine Tequila, Cointreau, Agave Nectar and Lime Juice over ice and shake it baby! Rim Rocks glass with Salt, add ice and strain drink into glass. Lime wheel at the end. Fabulous, classic, yum.

Once I knew how this beautiful Tequila interacted in a classic Margarita, I got fancy. Mint and Grapefruit fancy to be specific.

Pample-Menthe Margarita

2 oz Casa Noble Crystal Blanco Tequila
1/2 oz Cointreau
1/2 oz Organic Agave Nectar
3/4 oz Ruby Red Grapefuit Juice
1/2 oz Lime Juice
2 dashes Regan’s Orange Bitters
5-6 Mint Leaves
Garnish: Hawaiian Pink Salt, Mint Bouquet

In tin, muddle Mint leaves, Grapefruit Juice, Lime juice and Agave Nectar. Dry shake to incorporate ingredients. Add Tequila, Cointreau, Orange Bitters, Ice and short shake again. Rim rocks glass with salt, add ice and double strain drink into glass. Lastly, add Mint Bouquet.

Hello Pineapple Spear Bunny Ears.

Then I decided I wanted to bring out the Banana and Pineapple notes from the Casa Noble Crystal Tequila. I recalled that whole month of #TikiTheSnowAway and said to myself, “I’m gonna do it, I’m gonna make a Tiki Margarita”. This is also the first drink that I consulted The Flavor Bible and learned Coconut Milk and Vanilla Bean syrup go very well together!

Island Time Margarita*

2 oz Casa Noble Crystal Blanco Tequila
1/2 oz Cointreau
1/2 oz Vanilla Bean Syrup
1 oz Pineapple Juice
1/2 oz Lime Juice
3/4 oz Coconut Milk
5-6 Banana Slices
2 dashes Angostura Bitters
Garnish: Hawaiian Pink Salt, 2 Pineapple Spears

In tin, muddle Pineapple Juice, Lime Juice, Coconut Milk, Vanilla Bean Syrup and Banana slices. Dry shake until ingredients are incorporated. Add Tequila, Cointreau, Bitters and Ice and shake again. Rim rocks glass with salt and add ice. Double strain drink into glass and garnish with Pineapple Spears.

*Honestly, this is the best Margarita I’ve ever made. It might even be the best Tiki drink I’ve ever made.

Let’s just look at this again, shall we? Sooooo dreamy, so tasty.

Thanks to Casa Noble for their magical Crystal Blanco Tequila and thanks to the Baddish Group for the opportunity to use it for National Margarita Day!

Garden Isle + the end of #TikiTheSnowAway

2015-01-312015-01-31 / Dani DeLuna / Leave a comment

Well, this is the final #TikiTheSnowAway 2015 post! I’ve had a really tropical January and hope you have too! I figured I would save the best/most for last and this one is definitely the most. There are a billion ingredients in this drink because it’s Tiki and with Tiki all your dreams can come true! Even if your dreams are having a drink with at least 10 ingredients in it! Let Tiki live on in our hearts until the Summah time!

Garden Isle

1 1/2 oz Denizen Aged White Rum
1/2 oz Flor de Caña 7 Aged Rum
1/2 oz Senior Blue Curaçao
1/2 oz Lemongrass & Ginger infused 151 Vodka
1/2 oz DD Mix
1 oz Freshly squeezed Grapefruit Juice
2 droppers Elemakule Tiki Bitters
Club Soda
Garnish: Pineapple Spear, 2 Pineapple Chunks and Orange Slice

In tin, combine ingredients over ice and shake. Strain into Collins glass or Tiki glass. Top with club soda, ice and garnish with Pineapple Spear, Pineapple Chunks and Orange Slice.

Garnishes, sweet, beautiful garnishes.

Bye bye, #TikiTheSnowAway, luv u, miss u, see u l8tr.

Ola Azul

2015-01-222015-01-21 / Dani DeLuna / Leave a comment

#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.

DeLuna Daiquiri

2015-01-152015-10-30 / Dani DeLuna / 1 Comment

It’s not exactly Tiki…but it is TROPICAAAAAAAL! Whilst making all of these January Tiki drinks, I really had a hankering for a Daiquiri. But not just any Daiquiri, a tropical Daiquiri! I’m still counting this as #TikiTheSnowAway. Mhmm. Can’t be stopped!

DeLuna Daiquiri

1 1/2 oz Denizen White Rum
1/2 oz Flor de Caña 7 Rum
1/4 oz Pineapple infused Plymouth Gin
1/2 oz Velvet Falernum
1/4 oz Cinnamon Bark Syrup
1 oz Lime Juice
2 Pineapple Chunks

Combine ingredients in shaker. Strain into coupe. Garnish with Pineapple.

P.S. I gave this drink my family name cause it’s my fave way to have a Daiquiri.

Holiday Infusions

2014-12-062014-12-06 / Dani DeLuna / 8 Comments

If you follow me on Instagram, you know that I recently received the Death & Co Book as a present from my fabulous girlfriend. THAT BOOK IS EVERYTHING. The Cocktail recipes are outrageous but what has really stuck with me are the infusions, syrups and batched ingredients. It reminded me that back in the spring/summer, I was infusing anything I could think to put together. Well, I’m back in the kitchen gettin’ busy with Holiday Infusions and Syrups.

Here we go!

This one is from the Death & Co book but I adjusted the ratios a bit. I found their version to be underwhelming and I wanted MORE CACAO!

Cacao Nib Infused Campari

500 ml Campari
4 heaping tablespoons Cacao Nibs (like how I went from Metric to Imperial units?)

In jar combine Campari and Cacao Nibs
Let sit for 4 hours, gently rolling or stirring if you have a wide-mouthed jar (you don’t really want air bubbles to happen, just to agitate the liquid)
Double strain into container

I’m gonna use this one in ALL the Xmas Cocktails! Oh and eat the cranberries after you’re done infusing! They’re sooooooo delicious!

Cranberry Infused Dolin Rouge

250 ml Dolin Rouge or other Sweet Vermouth. (But try to get Dolin Rouge, it’s so perfect with Cranberries.)
250 ml dried Cranberries (by Volume). I don’t have a scale. Do you have a scale? Lucky you.

In Jar combine dried Cranberries and Dolin Rouge
Let sit for 48 hours gently rolling or stirring if you’ve got a wide-mouthed jar
Double strain into container
Eat the Cranberries or give them to a friend

Yep, it’s back. This is my favourite thing ever and I use it in a lot of summer cocktails. For winter, I’m gonna use it in Punch!

Pineapple infused Plymouth Gin

500 ml Plymouth Gin
Two handfuls of Pineapple Chunks

In jar, combine Gin and Pineapple Chunks
Let sit for 24 hours occasionally shaking. Yep, get up at 4 am, shake it and go back to bed.
Taste. If you would like it to be more Pineapple-y, discard used Pineapple and add more fresh Pineapple. Let sit for another 24 hours. Rinse, repeat.
When it is to your liking, double strain into container.

This one I got straight from the Death & Co Book. It’s sensational. Hot damn! Back to Imperial measurements.

Cinnamon Bark Syrup

1 oz or approx 0.06 lb Cinnamon Bark
2 Cups of Water
2 Cups of Sugar (Demerara used here)

In sauce pan, muddle Cinnamon Bark until it is in shards
Add Sugar and Water and slowly bring to a boil
Reduce and simmer for 4 minutes
Let sit overnight
Double strain into container. Smell it. It’s so damn amazing.

Good luck to you and happy infusing/syruping! Holiday Cheers!

Volver

2014-10-272016-05-06 / Dani DeLuna / 3 Comments

Feliz Cinco de Mayo 2016 y’all! I’ve decided to post this drink from a couple of years ago cause it’s one of my faves. Salud!

…

Yes. Yes! YEAAAAAASSS! I’ve been waiting for a post like this. This is the post where I get to talk about Penélope Cruz and my own personal Tequila Challenge.

First, the Tequila Challenge. Well, here I am, a California Mexican American living in New York City and let me tell y’all, people don’t take Tequila seriously here. In fact, most of my friends usually shudder at the mention of Tequila. “Ohhhhh, I can’t have Tequila, it makes me act crazy.” “Noooooo, I’ll never have Tequila again, last time I did, I blacked out and got into a huge fight at a bar in the LES.” Sure, sure you did sweetie. Honestly, for a city that loves to drink obscene amounts of whiskey and rum, people seem to get week in the knees as soon as I suggest having a drink with Tequila.

Well you know what? Tequila doesn’t really affect you any differently than Vodka, Gin, Rum or even Whiskey. You’ve just had awful Tequila or you just take SHOTS. In fact, I’m sure you’ve had so many “shots” of José or Patrón and after having all these SHOTS of Tequila, you felt a little bit crazy. You probably felt a little bit violent. You maybe even blacked out.

You’ve been drinking Tequila wrong.

My Tequila Challenge is to encourage us Home Bar Girls and Dudes to enjoy Tequila served “up”, “short”, “neat” and “on the rocks” in the same way we’d drink Gin, Whiskey, or even Aged Rum. Good Tequila is delicious, flavourful and much more fun to mix with than something bland and boring like Vodka. We should consider making cocktails with Tequila to be an art form, not some lame excuse to get drunk as quickly as possible. Sip Tequila, don’t shoot it.

Second, Penélope Cruz. There isn’t really much to say, she’s like the sexiest lady who has lived in the past 40 years and she seems like she’d be a helluva lot of fun to have Tequila cocktails with. When I made this drink for my girlfriend, she tasted it, I asked her what we should name it and she said, “SOMETHING TO DO WITH PENÉLOPE CRUZ.” Ok, you got it babe. We decided to name the drink Volver porque nosotros amamos Pedro Almodóvar y Penélope Cruz para siempre.

Volver-2

Volver

1 oz Reposado Tequila (I love to mix with Espolón Tequila)
1/4 – 1/2 oz Ancho Chile infused Reposado Tequila*, depends on how spicy you like it 🙂
1/2 oz St-Germain
1/2 oz Punt e Mes
2 Dashes Orange Bitters
2 Pineapple Chunks

In tin, muddle pineapple and add remaining ingredients. Shake, shake, shake over cracked ice. Double Strain into rocks glass over one big rock. Salud!

*For the Ancho Chile infused Tequila: place one dried Ancho Chile Pepper into a Medium sized Mason Jar, fill with Reposado Tequila and let steep for approximately two hours. Strain. Seriously Nice Spice.

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