La Petite Mort with Plantation Barbados Rum

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In the not too distant past, my girl Foodie Tails texted me saying, “Just got Plantation Barbados 5 and Angostura 7 Rums.” I replied with, “Oh shit!”

Seeing as I had just run out of Angostura 7, and had been meaning to get the Plantation Barbados 5 since I threw that 4th of July Daiquiri Party, I immediately ran to the liquor store. Luckily they had the very bottle I was looking for, so I bought it, ran back home and made the drink described below.

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Now, I LOVE Plantation Rums. They’re aged in used Cognac barrels and meticulously scrutinized for maximum flavour. Well y’all, the flavour is totally there. The Barbados 5 Year Rum has tropical fruits, grasses, a bit of caramel smoothness, leaves a pleasant long finish, and plays well with others.

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It REALLY plays well with the above ingredients.

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In fact, Plantation Barbados 5 Year Rum plays so well with these ingredients that it’s been my new favourite Rum cocktail for at least two weeks.

La Petite Mort

  • 2 oz Plantation Grande Réserve Barbados 5 Year Rum
  • 1 oz Lime Juice
  • 3/4 oz Honey Syrup*
  • rinse Pernod Pastis
  • Garnish: Pineapple Wedge

Rinse a double Rocks glass with Pernod and chill. Combine remaining ingredients over ice and short shake. Strain into rinsed glass over cracked or crushed ice and garnish.

*This drink is also awesome with Vanilla Bean Syrup subbed for Honey Syrup.

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Damn, so dreamy, so fulfilling, I would die one thousand of these Little Deaths.

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Ford Island

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Tiki, Tiki, Tiki, Tiki. It’s a song in my head, it’s a refrain said to the beat of drums. It’s monday morning and I just want some Tiki,Tiki, Tiki, Tiki. I had a friend over the other night just so we could have “blue drinks” cause January is DREARY y’all. We had loads of them (but split them in 1/2 so we wouldn’t get trashed) and then watched Troop Beverly Hills. It was fabulous, simply fabulous! When my friend left, I was inspired to make one last drink.

Remember, if you’ve got a Tiki or Tropical drink to post on Instagram during January, use the hashtag #TikiTheSnowAway!

Ford Island

  • 1 1/2 oz Denizen Aged White Rum
  • 1/2 oz Añejo Tequila
  • 1/2 oz Blue Curaçao
  • 1/2 oz Velvet Falernum
  • 1/4 oz Lemongrass Ginger infused 151 Vodka
  • 1 dash St George Absinthe
  • 3/4 oz Grapefruit Juice
  • 1/2 oz Lime Juice
  • 1/4 oz Vanilla Bean Syrup
  • Club Soda
  • Mint Sprig

Combine ingredients in tin and short shake. Strain into Collins glass over ice. Top with Club Soda. Spank the Mint sprig and garnish.

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The Blue Business

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Blue Curaçao is back y’all and I don’t mean in some frat-tastic “let’s have Blue Shots!” sort of way. I mean in a total Tiki, fabulous Tropical, creative cocktail sort of way. I recently posted a photo of my Seníor Blue Curaçao on Instagram and was met with several cries of, “oh no, I’m afraid of the Blue stuff!”. Don’t be afraid, be excited!

There is no better time for fun citrusy drinks than winter time! We need Vitamin C, we need Island type drinks, we need a little vacation in a glass because this weather is so cold and snowy! I’ll be posting these recipes one at a time instead of all at once because I’ve decided to go FULL TIKI during the chilly times! Tiki, it’s a state of mind.

The Blue Business

  • 1 1/2 oz Brugal Extra Dry Rum
  • 1/2 oz Seníor Blue Curaçao
  • 1/4 oz Pineapple infused Plymouth Gin
  • 1/2 oz Velvet Falernum
  • 1/2 oz Lime Juice
  • 1/4 oz Vanilla Bean Syrup
  • Chartreuse Vert rinse
  • Lime Wheel

Rinse a coupe with Chartreuse and chill. Combine remaining ingredients in tin over ice and shake. Strain into coupe, Lime Wheel garnish.

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If you want to join in the fun on Instagram, use the hashtag #TikiTheSnowAway

Nog-A-Thon + Montenego Nog

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Yesterday I was in an Egg Nog contest at our neighborhood bar, Bearded Lady. I love that bar. They have a really amazing cocktail program, great oysters and it totally has that chilled out neighbrhood bar vibe. Bonus, the bartenders are extremely nice dudes.

This was the second year that Bearded Lady has held the Nog-A-Thon and the entries were really really tasty!

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Look at these garnishes and varying types of nog! Mine was the one in the top right, fluffy and with nutmeg on top.

Montenego-Nog

I wanted to share the recipe for my Nog with y’all!  This recipe amount was for the contest and serves around 20 people. Also, metric system is better.

Montenego Nog

The Nog Base:

  • 375 ml Whole Milk
  • 375 ml Heavy Cream
  • 75 ml Cinnamon Bark Syrup
  • 50 ml Vanilla Bean Syrup
  • 6 Eggs

The Alcohol:

  • 120 ml Flor de Caña 7 Year Rum
  • 90 ml Calvados
  • 60 ml Santa Maria Amaro
  • 30 ml St Elizabeth allspice dram
  • 18 dashes Angostura Bitters

Garnish:

  • Freshly grated Nutmeg
  1. Combine Nog Base ingredients in blender and blend until a nice foam has appeared on top of the liquid.
  2. Pour Nog base into container and add Alcohol.
  3. Stir until liquids are combined.
  4. Pour Montenego Nog into cups or coupes.
  5. Garnish with freshly grated Nutmeg.

Hope you enjoy and have a glorious holiday!