Cocktail Crate Grapefruit Daiquiri & Maple Sour

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HELLOOOOO NEW COCKTAIL CRATE MIXERS! As y’all probably know, I’m really into these mixers. I’ve written several articles about Cocktail Crate mixers and 100% of the time, they’ve been awesome. I’m not sure what kind of magic Alex uses to make his stuff, but damn son!

This time, he sent me a Grapefruit Daiquiri mixer and a Maple Whiskey Sour mixer, so break out the bottles and let’s goooooo!

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Cocktail-Crate-Grapefruit-Daiquiri-Recipe

Always follow the recipe y’all, you will not be disappointed.

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As the good bottle says, use one part clear spirit and one part Cocktail Crate Grapefruit Daiquiri Craft Mixer. The bottle recommends: Rum, Gin or Vodka but this is also really great with Blanco Tequila!

Cocktail Crate Grapefruit Daiquiri

  • 1 1/2 oz White Rum, Gin, Blanco Tequila, Cachaça (or whatever!)
  • 1 1/2 oz Cocktail Crate Grapefruit Daiquiri Mixer

Combine ingredients over ice and shake it like a rocket. Double strain into coupe. Aaaaaah, yes.

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Delicious.

Cocktail-Crate-Maple-Sour

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Once again, follow the ratios, this mixer makes an excellent Whiskey Sour.

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The suggestion is for Bourbon or Rye, but I’ve tried Maple Whiskey Sour mixer with Berkshire Ragged Mountain Rum (aged in Bourbon casks), Yamazaki Japanese Whisky, Rye and as a bonus…

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…this White Pike Whiskey from upstate NY. Wow. You have to try Maple Whiskey Sour + a White Dog Whiskey (unaged Bourbon), cause it’s totally AMAZING.

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Now this mixer is made with Maple Syrup, Lemon, some other stuff, and Bitters. Personally, I wanted a tad more Bitters, so I’ve been adding one dash of either Hella Bitters Citrus Bitters or Angostura Bitters.

Cocktail Crate Maple Whiskey Sour

  • 1 1/2 oz Whisky, Whiskey, Bourbon, Rum aged in Bourbon, (or whatever Whiskey you want!)
  • 1 1/2 oz Cocktail Crate Maple Whiskey Sour Mixer
  • Garnish: Lemon peel, Lemon wheel, or Cinnamon bark

Combine ingredients over ice and shake. Strain into double Rocks glass over ice and garnish.

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Hell yes.

Thanks to Alex for sending me these delicious mixers! Cocktail Crate is supreme above all other mixers!

National Rum Day 2015

Rums

I’ve made so many Rum cocktails since I started this blog that I can’t even count them all. With all those #TikiTheSnowAway drinks last January, to a million Daiquiris, to various and sundry Rum cocktails, I am constantly asking myself, “where’s all the Rum gone?” I thought perhaps those crazy Monkeys from the “Blame the Monkeys” series had drunk it, but no.

It was I who guzzled the Rum!

This sunday is National Rum Day, so let’s give a huge round of applause for the glorious Rums you’ve got in your Home Bar! Here’s my lil tribute:

Brugal-Extra-Dry

Brugal Extra Dry is probably the closest I’ve got to a standard light Rum, yet way more delicious than most. It’s excellent in Daiquiris, Piña Coladas, and anything light, bright and fruity. Hailing from the Dominican Republic, Brugal Extra Dry is aged and has a wonderful nose of Coconut, Toasted Marshmallow, and Pineapple/Citrus.

Cocktails: DKO Punch, Classic Daiquiri, Pineapple Cinnamon Daiquiri

Denizen

Denizen Aged White Rum. I’ve probably used this one at least 2x more than all other ones because it this White Rum has loads of flavor. With grassy, banana, and pineapple/citrus notes, Denizen White Rum really packs a punch. I love using it in shaken fruity Tiki cocktails but also stirred drinks. LUV U DENIZEN.

Cocktails: DD’s Shrunken Skull, Golden Banana Grog, Captain Corcoran

Angostura-7

Yes, the House of Angostura makes more than just bitters! They make several killer Rums and a delicious Amaro too! I got this Rum to replace the beloved Flor de Caña 7 (my liquor store switched Rums on me!) and though not quite as smooth, the Angostura 7 makes up for that smoothness with versatility. Totally tasty and has a short, wide finish which makes it really useful for Tiki/Tropical cocktails. Angostura 7 is also great if you’re going to be making a drink with an Amaro, Liqueur or another ingredient with a longer finish.

Cocktails: Blame the Monkeys No. 3, DD’s Shrunken Skull

Smith-&-Cross

The funkiest one of my bunch, Smith & Cross Navy Strength Jamaica Rum is UNBELIEVABLE! Literally unbelievable. It’s so damn good. It is also 1/2 of the greatest split base of all time! I think about it every time I want a drink to get a little bit wild. Tons of fruity funk right in your face and a beautiful finish + that Navy Strength for bite! CHOMP!

Cocktails: Gamekeeper’s Grog, Seafarer’s Sour, West India Docks, Orgeat Gabor

Hamilton-151

If you’re into Rum and haven’t yet checked out the Ministry of Rum, you best head over there and get into it. A very tall man named Ed Hamilton has catalogued nearly every Rum on earth and used his vast knowledge to start a line of his own Rums. I just got this Demerara Hamilton 151 after Lemon Hart went RIP and It’s like 1000x better, no lie! The Tiki gods will bless you when you get this Rum.

Cocktails: my version of a Painkiller, Jet Pilot, Cobra’s Fang

BMD-Rum

Last but definitely not least, Berkshire Mountain Distillers Ragged Mountain Rum. Now, I got this during that trip to the Berkshires back in the spring but DID NOT OPEN IT! Why didn’t I open it? Because it’s a Rum which has been aged in Bourbon casks for the purpose of actually tasting like Bourbon! It’s Bourbon Rum! I tasted it at the distillery and was Bourbon during the first wave, then the Rum hits you on the way down your throat. Totally out of sight! Totally magnificent. It totally won a Double Gold at the SF Spirits Awards. Boom! I wanted to wait til the autumn for this one, so look for it in some drinks soon!

Hope you’ve enjoyed Home Bar Girl’s lil tribute to National Rum Day! Let’s all make some tropical cocktails to celebrate! Cheers!

National Daiquiri Day with Brugal Extra Dry

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Woo! Did y’all know that there is a National Daiquiri Day? Yessssssss there is and it’s today! Like we even needed an excuse to celebrate this most magnificent of Cocktails. Daiquiris have actually been my fave drink this summer and are always my go to for testing out Rums.

Well, today we’ll be making a few recipes with an excellent Rum for Daiquiris, Brugal Extra Dry.

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Brugal Extra Dry, you’re simply irresistible! So well dressed too. 

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My fave way to make a classic Daiquiri is in a 2:1:3/4 format cause I like things to be TART!

Brugal Extra Dry Daiquiri

  • 2 oz Brugal Extra Dry
  • 1 oz Lime Juice
  • 3/4 oz Simple Syrup
  • Garnish: Lime wheel

Combine ingredients over ice and shake like a rocket. Double strain into coupe and garnish.

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Next we’ll make a Pineapple Cinnamon Daiquiri cause why not? Right? Pineapple and Cinnamon go extremely well together in tart Rum filled cocktails. Add a lil Tiki umbrella and we’ve got a real crowd pleaser!

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Brugal Extra Dry Pineapple Cinnamon Daiquiri

  • 2 oz Brugal Extra Dry Rum
  • 1/2 oz Lime Juice
  • 1/2 oz Pineapple Juice
  • 1/2 Cinnamon Bark Syrup*
  • Garnish: Pineapple + Tiki Umbrella

Combine ingredients over ice and shake it baby, shake it. Double strain into coupe. Garnish with Pineapple and a Tiki Umbrella.

*Cinnamon Bark Syrup

  • 1 oz or approx 0.06 lb Cinnamon Bark
  • 2 Cups of Water
  • 2 Cups of Sugar (Demerara used here)
  1. In sauce pan, muddle Cinnamon Bark until it is in shards.
  2. Add Sugar and Water and slowly bring to a boil.
  3. Reduce heat and simmer for 4 minutes.
  4. Turn heat off and set sit for around 8 hours covered.
  5. Double strain into container. Smell it. Try not to drool.
  6. Keep in fridge.

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Lastly, we’re going into deep freeze mode for this Banana Ginger Daiquiri. Look at its creamy goodness, behold those cherries! Get excited!

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Quick note on this one: If you find that 1 1/2 oz Lime is too much, feel free to reduce it to 1 or 1 1/4. Remember, I like my Daiquiris tart!

Frozen Banana Ginger Daiquiri

  • 2 1/2 oz Brugal Extra Dry Rum
  • 1 1/2 oz Lime
  • 1 1/4 oz Ginger Syrup*
  • Around 1/2 a frozen Banana
  • 5-6 oz Ice
  • Garnish: Maraschino Cherries

Combine ingredients in blender and blend for just about 7 seconds, or until frothy but not too whipped. Pour into double rocks glass and garnish.

Ginger Syrup*

  • Approx 1 Cup of chopped ginger
  • 1 cup Turbinado Sugar
  • 1 cup of water
  1. Combine ingredients in saucepan and heat on lowwwwww until liquids begin to simmer.
  2. Try not to let boil, but simmer for around 30 mins.
  3. Turn off heat, let cool a bit and taste. If it’s gingery enough, let it sit in the pan for 8 hours covered.
  4. If not, turn the head back on lowwwww and simmer for another 20 mins, then repeat step 3.
  5. Fine strain syrup into container making sure to press the Ginger and extract as much goodness as possible.
  6. Keep in fridge.

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Well, that was tasty.

Thanks to Brugal for making the perfect Rum for all our National Daiquiri Day needs! Thanks to MBooth for the delicious Rum!

Punch for Two: Fernandez Punch

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Punch for Two continues with Fernandez Punch. Woo! The combination of the Pineapple infused Gin, Jalapeño infused Blanco Tequila and Brugal Extra Dry Rum makes for a VERY thrilling Punch! Perhaps I’ve found the best way to make a fake Margarita yet!

Remember, because this is Punch for Two and not Twenty, we’re gonna shake the Punch over Ice and serve into Punch Cups. If this was for Twenty, we’d put it in a punch bowl and stir it with one block of ice.

Fernandez Punch

  • 1 1/4 oz Brugal Extra Dry Rum
  • 1 1/4 oz Pineapple infused Plymouth Gin
  • 1/2 oz Jalapeño infused Espolón Blanco Tequila*
  • 1/2 oz St Elizabeth Allspice Dram
  • 1/2 oz Agave Nectar
  • 1/2 oz Lime Juice
  • 3/4 oz Grapefruit Juice
  • 2 dashes Elemakule Tiki Bitter
  • Lime Wheel
  • Club Soda

In tin, combine ingredients over ice and shake. Strain into Punch cups and top with Club soda. Lime wheel garnish.

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*Jalapeño infused Blanco Tequila: Espolón is perfect for this and Jimador would be sensational.

  1. Cut one Jalapeño into chunks (including the seeds!) and place it into 1 750ml bottle of Blanco Tequila.
  2. Taste after one hour and see if you like the heat. If not, wait another hour and taste again.
  3. Strain and bottle Jalapeño infused Tequila.

May your Punch times be amazing and your holidays be filled with Punch!

Punch for Two: Brugal Rum

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It’s Punch for Two! As previously stated, the very nice people from MBooth Marketing gave me a bottle of Brugal Especial Extra Dry, so we’ll be making the Punch with this Rum. This is a totally tasty dry Rum and such a bang for your buck! Toasted marshmellow, vanilla, coconut and citrus flavours abound.

Holiday times make me think of Punch more than any other time of the year. This may have to do with the fact that last winter I had the greatest Whiskey Punch ever at Dead Rabbit NYC. Woah, damn, I think about that Whiskey Punch all year round. Come to think of it, I may have to head over to Dead Rabbit this week.

Here at my Home Bar, I’m not batching Punch for 20 people, just myself and my girlfriend, aka Punch for Two! As these recipes are created with just two people in mind, some of the rules have changed. But first, before we can talk about the rules, let’s talk about what goes into *Punch.

According to the Death & Co book, Wikipedia and David Wondrich’s Book Punch: The Delights (and Dangers) of the Flowing Bowl, Punch contains: Spirits, sugar, citrus, water and spice. The spice is really what differentiates punch from say, a Gin Sour, Margarita or Daquiri. The other important component of Punch is that Punch is stirred and ice, soda/champagne are added after the ingredients have been properly mixed. This last rule is the one we’ll be breaking when serving Punch for Two. We aren’t going to be leaving the Punch in a bowl with ice, we’re going to shake it, serve it and top it with soda!

And now, the cocktails:

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DKO Punch: I loosely based this one on a Planter’s Punch and the Mandarin Orange slices are so very nice.

DKO Punch

  • 1 3/4 oz Brugal Extra Dry Rum
  • 1/4 oz St. Elizabeth Allspice Dram
  • 1/2 oz Grenadine
  • 1/4 oz Simple Syrup
  • 1 oz Fresh Orange Juice
  • 1/2 oz Fresh Lime Juice
  • 2 dashes Angostura Bitters
  • Carbonated Lemon-aid or Lemon Soda
  • Mandarin Orange Slice

In tin, combine ingredients over ice and shake. Strain into punch cups and top with Carbonated Lemon-aid/Lemon Soda. Mandarin Orange Slice garnish.

St-Marks-Punch-2

St Marks Punch: The super nice Cocktail Crate man, Mr. Alex Abbott Boyd, gave me the Ginger Bee Craft Mixer at last weekend’s Brooklyn Flea. Isn’t he kind? He’s so kind. It’s similar to my Honey Ginger juice but also has hints of clove. So nice, so perfect for punch!

St Marks Punch

  • 1 1/2 oz Brugal Extra Dry Rum
  • 1 1/2 oz Flor de Caña 7 Aged Rum
  • 1/4 oz Santa Maria al Monte Amaro
  • 1 1/2 oz Cocktail Crate Ginger Bee or Honey Ginger Juice (may need to add more Honey Syrup to taste)
  • 3/4 oz Fresh Mandarin Orange Juice
  • 1/2 oz Fresh Lemon Juice
  • 1 dash Hella Bitter Citrus bitters
  • 1 dash Scrappy’s Cardamom bitters
  • Club Soda
  • Lemon slice

In tin, combine ingredients over ice and shake. Strain into Punch cups, top with Soda, Lemon slice garnish.

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DeLuna Punch: Yep, you knew it, you knew there would be Tequila and you knew I would name the punch after myself cause I’m so into Tequila! Narcissism!

DeLuna Punch

  • 2 oz Brugal Extra Dry Rum
  • 1/2 oz Espolón Blanco Tequila
  • 1/2 oz Cointreau Triple Sec
  • 1 oz Agave
  • 1 oz Fresh Grapefruit juice
  • 1/2 oz Fresh Lime juice
  • 2 dashes Elemakule Tiki Bitters (Orange bitters work but the Tiki ones have that Spice!)
  • Club Soda
  • Lime slice

In tin, combine ingredients over ice and shake. Strain into Punch cups, top with Soda, Lime slice garnish.

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*You know what really goes into Punch? A million ingredients and that’s why I love it so much! You can finally make a cocktail with at least eight ingredients and no one will call you silly!

Cheers