Isla Papaya

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A couple of days ago, we got a Papaya. Every time we get a Papaya, we let it ripen, chop it into square-ish chunks and put it in our daily smoothies. Well, a thought occurred to me, “If you like the texture of Papaya in smoothies so much, why not put it in a frozen cocktail?”

HMMMMMM!

So I did what any smart Home Bar Girl would do and I asked Instagram what they would do with Papaya in cocktails.

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Hellooooooo Papaya Bites!

Some fabulous people suggested that I use Papaya with flavours like Mint, Mango, Falernum, Chili/Spice, Honey, Tequila, Rum. Nice start! Then people gave suggestions like, “I just wanna chomp a juicy, boozy Papaya cube as I sip a drank.” YES PLEASE GURL.

So I took all of these ideas, and cracked open the greatest book on earth for a girl in search of flavor pairings, The Flavor Bible. I looked up Papaya and what do you know, many of the recommendations I’d already received were listed as a potential match. Awesome.

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Then I grabbed a bunch of Papaya, threw it into a smoothie cup, looked at my Home Bar, and these are the ingredients that spoke to me. Remember, frozen drinks need more sweetness due to the large amount of ice in the mix.

Hope you enjoy and feel free to play around with whatever you’ve got in your Home Bar!

Isla Papaya

  • 2 oz Denizen Aged White Rum
  • 1 oz Espolón Reposado Tequila
  • 1 oz Patrón Citrónge Mango Liqueur
  • 3/4 oz Velvet Falernum
  • Medium handful of Papaya, around 8 chunks
  • 1 oz Lime Juice
  • 3 pipettes Brooklyn Hemispherical Sriracha Bitters (sub any chili bitters)
  • 8 oz Crushed Ice
  • Garnish: salted Papaya chunks speared by a Tiki Umbrella

Combine ingredients in a blender and blend for around 7 seconds. You want it to be well mixed but not overly blended and frothy. Pour into Tiki mug and garnish.

*btw, this recipe is for a 14 oz Tiki Mug*

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May all your Frozen Tiki dreams come true!

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The Importance of Being Ernesto

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Recently, I did a post of recent acquisitons which included Amaro CioCiaro. In my initial few words about CioCiaro, I said that I was going to use it in Tiki. I totally still am and already have some Tiki recipes with it, but what I failed to mention was that I was going to use it with Tequila!

“Oh, sweet, beautiful Amaro CioCiaro, how Orange thou art!” -a short laudation by Home Bar Girl

When I get a new liqueur or any sort, I like to think how I can use it in lieu of something else. In the case of Tequila, I wanted to use it in lieu of Cointreau in the Tequila + Citrus + Orange Liqueur format. (Love you forever Cointreau, there will never be another!) I picked an Añejo Tequila (Corralejo is my jam!) as the richer notes would pair better with an Amaro than say, Blanco Tequila. It’s heavenly! You could probably use a good Reposado and it would work just as well.

CioCiaro & Santa Maria

Goodbye Piney, Alpiney Santa Maria, helloooooo CioCiaro!

The Importance of Being Ernesto

  • 1 3/4 oz Corralejo Añejo Tequila
  • 3/4 oz Amaro CioCiaro
  • 3/4 oz Grapefruit Juice
  • 1 dropper Brooklyn Hemispherical Sriracha Bitters or any other Chili Spiced bitters
  • Garnish: Orange peel and a Pinch of Salt

Combine ingredients over ice and shake until proper dilution and chilling have occurred. Double strain into coupe, express Orange peel and garnish. Drop a few bits of Salt into the glass.

Cheers!

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Don’t you want this right now? Like, right now/right now/right now!

Flor de Caña 7 Year is AMAZING

WOOOOOOOOOOOO! I FINALLY DID IT! I BOUGHT AGED RUM!

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So, lately I’ve been meaning to get into the whole Rum Craze that’s hit the eastern USA but kept putting it off and putting it off and now I’ve given in! I was told by my cocktail mentor Angel Negrín to try and get El Dorado 12 Year or Havana Club 3 Year but I couldn’t find either of those in Prospect Heights. What I did find was a Nicaraguan Aged Rum, Flor de Caña 7 Year.

It’s delicious! I love it! I can’t believe I waited this long! Flor de Caña 7 Year has Caramel smoothness for days. FOR DAYS! Great rum to mix with and that’s precisely what I did with it!

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This is the best damn Daiquiri I’ve ever had. Ever.

Daiquiri

  • 2 oz Rum
  • 1 oz Lime Juice
  • 3/4 oz Turbinado Simple Syrup
  • Lime Wheel

In tin, combine ingredients over ice and shake. Strain into coupe and garnish with Lime Wheel.

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An original cocktail here. As I had already started with a Daiquiri, I wanted to keep going with the Rum + Lime juice idea and decided to make a “fake” spicy margarita.

Chiquitita Margarita

  • 2 oz Flor de Caña Rum
  • 1 oz Lime Juice
  • 1/2 oz Cointreau
  • 1/2 oz Agave Nectar
  • 2 dashes Angostura Bitters
  • 1 dropper Brooklyn Hemispherical Sriracha Bitters (or any bitters with heat and chili peppers)

In tin, combine Rum, Lime Juice, Cointreau, Agave Nectar, Angostura and Sriracha Bitters and shake over ice. Double strain into coupe and garnish with Lime Wheel.

Again, delicious. I feel like this Flor de Caña 7 Year will just destroy any citrus cocktail! Now to try and make some stirred drinks with it.