Brazilian Surf Girl

Brazilian-Surf-Girl-1

Y’all, it’s January 31st and that means it’s last day of Tiki The Snow Away!

What a party! Wasn’t that fun? I had so much fun and to all of you who made tropical drinks I say, “There is no party like a worldwide Tiki party!”  Check the hashtag #TikiTheSnowAway on Instagram to see everyone’s awesome drinks.

Brazilian-Surf-Girl-2

This also means it’s time for the 3rd Surf Girl variation, Brazilian Surf Girl with Yaguara Cachaça.

Brazilian-Surf-Girl-3

Here are your cast of characters: Yaguara Cachaça, Surf Girl Trio of Denizen Aged White Rum, Senior Blue Curaçao, Coco Lopez, Velvet Falernum, Piña, and Lime.

Brazilian-Surf-Girl-6

But now for a deeper dive cause hot damn, these three go together so well!

  1. Yaguara Cachaça: as previously stated, I’m head over heels for this stuff. As far as Surf Girl goes, those tropical fruit, coconut, banana, and grassy/funky notes in the Cachaça just kill it with the rest of the ingredients.
  2. Denizen Aged White Rum: Yaguara goes so well with the banana & grassy/funky notes in Denizen! Synergy!
  3. Falernum: dude, these three ingredients are magic together! SERIOUSLY MAGIC. The spiced vanilla and lime notes + two sets of Banana, grasses, funk, strawberries.

 

Brazilian-Surf-Girl-4

Brazilian Surf Girl

  • 1 1/2 oz Yaguara Cachaça
  • 1 oz Denizen Aged White Rum
  • 1/2 oz Blue Curaçao
  • 1/2 oz Coco Lopez
  • 3/4 oz Velvet Falernum
  • 1 oz Pineapple Juice
  • 3/4 oz Lime Juice
  • ~6 oz Crushed Ice
  • Garnish: Tiki umbrella, Maraschino cherry, Pineapple

Combine ingredients and blend for 7 seconds. Pour in a 10 oz Surf Girl Tiki Mug and garnish.

Brazilian-Surf-Girl-5

Surf on y’all and I hope your Tiki The Snow Away was totally tubluar. Dude.

Never Trust A Sailor

Never-Trust-A-Sailor-1

Happy hot August nights to you all! My, we’ve had a lot of Rum lately over here at HomeBarGirl, haven’t we! Well, now that National Rum Day is over, I’ve got a tasty albeit unusual Gin cocktail for us.

Never-Trust-A-Sailor-2

The inspiration for this cocktail was “What can I do with Carpano Antica + Old Tom Gin, while keeping it Tropical?” I made the drink, realized that it was missing something, turned around to look at my glassware, and there was the St. George Absinthe Verte! Thanks again you beautiful bottle of Absinthe you!

Never-Trust-A-Sailor-3

This cocktail is tart & refrescando, complex yet mellow, a bit astringent, with some nice spices from the Carpano Antica and Falernum.

Never Trust A Sailor

  • 1 1/2 oz Hayman’s Old Tom Gin
  • 3/4 oz Carpano Antica
  • 1/4 oz Velvet Falernum
  • 3/4 oz Lime Juice
  • St. George Absinthe Vert Rinse

Rinse a coupe with Absinthe and chill. Combine remaining ingredients over ice and shakety-shake-shake. Strain into coupe. No garnish.

Never-Trust-A-Sailor-4

Thank you magnificent ingredients, you are all so very tasty.  Cheers.

Isla Papaya

Isla-Papaya-1

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.

Isla-Papaya-5

Isla-Papaya-2

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.

Isla-Papaya-4

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*

Isla-Papaya-3

May all your Frozen Tiki dreams come true!

4th of July Daiquiri Party

Daiquiri-1

Happy 4th of July Weekend to everyone! I’ve been thinking about what I really want to drink/serve at my 4th of July party and honestly, I just want a Daiquiri! Daiquiri Prrrrrrrrrty!

If you want to join in the fun on Instagram and Twitter, use the hashtag #4thOfJulyDaiquiriParty.

That being said, “I just want a Daiquiri” means so many things to me, and there are many variations one can make by adding one or two ingredients to the Rum + Lime Juice + Sweetness formula. I mean, just by switching out the Rum itself or changing from refined sugar to turbinado sugar can have a profound effect on the flavours of the drink.

Daiquiri-2

First, let’s start with the basics. Flor de Caña 7 Year is my all time fave aged molasses Rum. It is viscous as hell, creamy, with caramel smoothness for DAYYYYYYYS. It will make the best damn Daiquiri you’ve ever had. No lie.

Flor de Caña 7 Year Aged Rum Daiquiri

  • 2 oz Flor de Caña 7 Year Rum
  • 1 oz Lime Juice
  • 3/4 oz Demerara Sugar Simple Syrup (1:1)
  • Garnish: Lime Wheel

Combine ingredients over ice and shake. Strain into coupe and garnish with Lime Wheel.

DP-Daiquiri-2

Now that we’ve got a nice basic Daiquiri down, we can get a little more creative. For this one, we’re going to use a funky Rum from Jamaica that has been aged in the UK: Smith & Cross Navy Strength Rum. Our sweetners are going to get more complex with the addition of Falernum and some of my patented (I wish! Soon!) DD Mix. The spice set will come from the funkiness of the Smith & Cross, DD Mix, and one dropper of Bittermen’s Elemakule Tiki Bitters. Highly recommend these bitter’s y’all!

DP Daiquiri

  • 1 1/2 oz Smith & Cross Jamaican Rum
  • 1/2 oz Velvet Falernum
  • 1/4 oz DD Mix
  • 1 oz Lime Juice
  • 1 dropper Bittermen’s Elemakule Tiki Bitters
  • Garnish: hollowed out Lime half*

In tin combine ingredients over ice and short shake. Pour entire contents of shaker into mason jar. Garnish with one of the Lime halves you used when you juiced the Lime.

Don's-Special-Daiquiri-3

For this next one we’re going to go to the books and use a totally fabulous recipe from the 1970’s, Don’s Special Daiquiri. This variation was created to commemorate Don the Beachcomber and use his 1934 Daiquiri recipe while adding a couple of modifiers. I altered the recipe a tad because I felt it needed to be a bit more tart.

Don’s Special Daiquiri

  • 1 oz Jamaican Rum (Smith & Cross)
  • 3/4 oz Aged White Rum (Denizen Aged Rum)
  • 3/4 oz Lime Juice
  • 1/2 oz Passion Fruit Syrup
  • 1/2 oz Honey Syrup
  • Garnish: Maraschino Cherry

Combine ingredients over ice and shake. Strain into a chilled cocktail glass, garnish with Maraschino Cherry.

DeLuna-Daiquiri-2

Lastly, we’re going to use three different Spirits in a Daiquiri that I named after my family. It uses two kinds of Rum and one of my all time favourite infusions, Pineapple Plymouth Gin.

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
  • Garnish: Pineapple Chunks

Combine ingredients in over ice and shake. Strain into coupe. Garnish with Pineapple.

DeLuna-Daiquiri-1

Well, that’s it for this roundup. If you’re looking for more recipes, you could always try Or-zah Gabor or a classic Hemingway Daiquiri. Happy Independence Day USA!

Blame it on the Monkeys

Blame-the-Monkeys-No-1-1

Have you ever had one of those days? One of those days where you feel like you’re living in a cartoon? A cartoon with Monkeys, ships made out of Lime halves, and paper sails? Maybe? Hmmm, never mind.

The inspiration for the next two Tiki drinks were literally these lil Monkeys I got from Zombie Hut in Brooklyn. Some friends and I went for a Tiki night back at the end of winter and we got these monkeys with our Scorpion Bowl. It was awesome. Now the Monkeys roam throughout my kitchen, scurrying up bottles of Giffard Banane and drinking all the Rum. They helped me make these cocktails, so they get at least some of the credit.

Blame-the-Monkeys-No-1-3

Blame the Monkeys No. 1

  • 1 oz Giffard Banane du Bresil
  • 1 oz Flor de Caña 7 Year Rum
  • 1 oz Denizen Aged White Rum
  • 1/2 oz Corralejo Añejo Tequila
  • 1 oz Lime Juice
  • 1/4 oz Orgeat
  • 1/4 oz DD Mix
  • Garnish: hallowed out Lime half, Maraschino Cherry wrapped Orange peel Rose, Monkeys

Combine ingredients over ice and short shake. Strain into specialty glass over cracked, crushed or pebble ice, and garnish.

Blame-the-Monkeys-2-1

Blame the Monkeys No. 2

  • 1 1/2 oz Flor de Caña 7
  • 1/2 oz Bonal Aperitif
  • 1/4 oz Velvet Falernum
  • 1/2 oz Passion Fruit Syrup
  • 1/2 oz Orgeat
  • 1/2 oz Lime Juice
  • Garnish: Maraschino Cherry-speared Paper Sail, Monkeys

Combine ingredients over ice and short shake. Strain into specialty glass over cracked, crushed or pebble ice, and garnish.

Blame-the-Monkeys-2-2

Thank you lil Monkeys!

#RumForTheHills: Or-zah Gabor

Or-zah-Gabor-2

Y’all, for real, this might be the greatest name of all time for a Daiquiri variation and I didn’t come up with it! My friend Eleni Crush and I were talking about the wonders of Orgeat and she said, “Orgeat Gabor would be a great name for a cocktail.” It stopped my heart! So perfect! We decided to change the spelling to “Or-zah” and I started searching for the right ingredients.

Now, the thing about Orgeats is that they all taste differently. BG Reynolds’ Orgeat is a tad toasty and not quite as sweet as some of the other ones I’ve tasted. You will probably have to adjust the ratios of the drink depending on the Orgeat you have. For example, I was working on this drink with KJ Williams at Flatiron Lounge and they use a homemade Orgeat. We totally had to toss the Falernum and decrease the Lime because their Orgeat was sweeter than mine.

Fair Warning: this drink will knock you on your ass, Navy Strength Rum is no joke. 🙂

Or-zah-Gabor-3

Or-zah Gabor

  • 1 3/4 oz Smith & Cross Navy Strength Jamaica Rum
  • 1/4 oz Velvet Falernum
  • 3/4 oz B.G. Reynolds Orgeat
  • 1 oz Lime Juice
  • No Garnish

Combine ingredients over ice and vigorously shake until your body feels like a thunderclap. (jkjkjk, don’t give yourself a heart attack.) Double strain into coupe. Sip slowly and dream of sunny days and fabulous times.

Or-zah-Gabor-1

You will want to guzzle this Daiquiri, don’t do it! I want you to live!

Don’t forget to join in the Rum fun with #RumForTheHills on Instagram. 

DP Daiquiri, Duke’s Liquor Box and some Funky Rums

Duke's Liquor Box

Tears. Tears of happiness. 

This magnificent wall of Booze is at Duke’s Liquor Box. I hate to say the phrase “well curated” cause it makes me sound like the next Trondy Hipstar but good god y’all, this shop is SO WELL CURATED! Just gaze into the photo and note that there are almost zero major labels in there. And what do you get when you aren’t selling Fireball and Jose Cuervo? You get really phenomenal bottles. This shop is where I’ve acquired things like: Cocchi Americano Rosa, Bonal, Dolin Blanc, El Buho Mezcal and Delaware Phoenix Bourbon.

Well, yesterday I was after Rum. I was after El Dorado 12, but when I arrived they only had the El Dorado 8. This was actually super fortunate because then I was able to go in a totally different direction, Funky Jamaican Rum.

Smith & Cross, Hamilton Jamaican Black Rum

Smith & Cross Navy Strength Jamaican Rum, Hamilton Jamaican Pot Still Black Rum

WOAH. So funky, funky, funky! I did a side by side taste test and Imma tell you about it.

Ministry of Rum Collection Hamilton Jamaican Pot Still Black Rum:

  • Nose: Molasses, banana, pineapple, tobacco, grasses, super wide nose
  • Tongue: Dry, citrus, caramel, molasses, allspice and other spices, chocolate, FUNKY, super long finish, super wide finish, 46.1% ABV
  • Impression: Honestly, there was so much happening that I was overwhelmed (in a good way). This Rum will stand up to anything. If i were to make a Tiki drink with 10 ingredients in it, what would stand out? Hamilton Jamaican Pot Still Black Rum. So serious, so impressive, so bold, so challenging! I love it!

Smith & Cross Navy Strength Traditional Jamaican Rum:

  • Nose: Caramel, pineapple, banana, strawberry, tropical fruit (guava?), grasses
  • Tongue: Honey, spices, brown sugar, tropical fruit, FUNKY, direct finish, smooth short finish, to the point, 57% ABV
  • Impression: This is a really approachable, versatile and user friendly Jamaican Rum. Smith & Cross Rum’s combination of high proof, tropical fruits and short finish make it perfect for mixing with. I shall be using it in loads of Tiki/Tropical drinks.

DP-Daiquiri-2

Hello new Funky Friend of mine. 

What do we do when we get a new Rum? We make a Daiquiri. Since this is a Funky Rum, I decided to make a Funky Daiquiri. Enjoy!

DP Daiquiri

  • 1 1/2 oz Smith & Cross Jamaican Rum
  • 1/2 oz Velvet Falernum
  • 1/4 oz DD Mix
  • 1 oz Lime Juice
  • 1 dropper Bittermen’s Elemakule Tiki Bitters
  • Garnish: hollowed out Lime half*

In tin combine ingredients over ice and short shake. Pour entire contents of shaker into mason jar (this is called a Dirty Pour**). Garnish with one of the Lime halves you used when you juiced the Lime.

*If you’re going to serve this garnish, be sure to serve the drink with a straw so no one gets whacked in the face.

**I always like to use mason jars when I make Dirty Pour drinks.

DP-Daiquiri-3

Tropicaaaaaaal, tropical breezes. Tropical sneezes.