Tiki Tuesday Talks

• 1.5 oz Plantation dark rum
• 0.5 oz Plantation oftd
• 0.5 oz orgeat syrup
• 0.75 oz dry curaçao
• 0.5 oz lime syrup
• 1.5 oz hot water

If you need help locating a product, hit us up on the email and we can try to ensure you are able to find it so you can follow along and make the drink with us!

• 1.5oz Avuá Amburana
• .5oz Banana liqueur
• .75oz Soursop Syrup
• .75oz Unfiltered Apple Juice
• Egg White

Add all ingredients to a shaker without ice. Dry shake.

Add ice to shaker. Wet shake.

Fine strain into coupe glass.

Add 5 drops of Angostura bitters to surface.

• 1 1/2 oz Sipsmith Gin
• 3/4 oz lime
• 1/2 oz Dekuyper Peachtree Schnapps
• 1/4 oz Dekuyper Apple 
• 1 1/2 tart apple cordial (see below)
• Egg white

Method: combine ingredients and dry shake 
Add ice and shake until cold. Double strain and garnish with lime twist, sour patch kids and a tiny sprinkle of Malic acid

6 oz Apple juice
1/4 tsp ascorbic acid ( to mitigate browning)
1/2 tsp malic acid 
2 Tbs sugar 
Juice apples and combine ingredients.

• 50ml Appleton 8-year Rum
• 10ml Sugarcane syrup
• 10ml Falernum
• 20ml Fresh Lime
• 1 quarter sliced lime husk
• 25ml Pear Juice
• 1 dash Bitters
• Lime wheel to garnish

• 1 oz Real McCoy 5 year rum
• 0.5 oz Avuá Amburana cachaça
• 1 oz Tokaji Aszú
• 0.75 oz tangerine juice
• 0.5 oz plum and balsamic reduction
• 1 drop absinthe

If you need help locating a product, hit us up on the email and we can try to ensure you are able to find it so you can follow along and make the drink with us!

• 1 oz Copalli White Rum
• 1 oz Copalli Barrel-rested Rum
• 0.5 oz orange curacao
• 0.75 oz lime juice
• 0.25 simple syrup

Shake and strain over crushed ice. Garnish with mint, or a lime wheel and orchid.

Sponsored by Copalli Rum. Part of the Tiki Tuesday Talk series.

• 1.75 qt Plantation 3-star Rum
• 1 qt Plantation Original Dark Rum
• 0.5 qt Plantation Overproof OFTD Rum
• 1.25 qt lime
• 2 qt strawberry syrup (see below)
• 1.25 qt passionfruit syrup (see below)
• 3 qt water
• 0.5 oz Angostura bitters

Pour ingredients into slushie machine. Serve in 12 oz glasses.

• 2 qts chopped strawberries
• 2 qts granulated sugar
• 2 qts water

Steep strawberries in water on medium high until soft. Strain through chinios and place
back on medium heat. Add sugar and stir until dissolved. Take off head and let chill.

• 1 qt Passionfruit puree
• 1 qt simple syrup

Blend puree with simple syrup equal portions.

• 2 oz Svöl Danish-style Aquavit
• 1 oz Campari
• 1 oz Cocchi Torino vermouth
• Dash of red chili pickling liquid
• Dash of black pepper pickled cucumber juice
• Dash of bitters; Angostura or Orange
  

Stir in a shaker with ice. Strain into a rocks glass over a large cube.

Sponsored by Svöl Aquavit.  Part of the Tiki Tuesday Talks series.

• 1.5 oz Cruzan aged dark rum
• 0.5 oz Dekuyper Triple Sec
• 1 oz sunflower seed "orgeat"
• 0.5 oz lemon juice

Shake-whip with pebble ice. Pour contents directly into a glass and pack full with more ice. Garnish with dried sunflower petals.

Part of the Tiki Tuesday Talks series. Sponsored by Dekuyper. 

• 50 ml Appleton Estate 8 year Rum
• 45 ml Peach & Miso Wine (make ahead, see below)
• 20 ml Cardamom Tea Syrup (make ahead, see below)
• 15 ml Lemon Juice
• 2 dashes Angostura bitters

Pop, shake, and dump!

Peach & Miso Wine

• 1 kg Peaches
• .5 g Champagne Yeast (to bag directions) E-118
• 1 L Water
• 3 g White Miso Paste
• Caster Sugar

Heat water and dissolve miso paste, add sugar and dissolve, allow to cool to room temp. Clean, pit and flash blend peaches and add to water. Activate yeast according to package directions. Add all ingredients into a fermentation tub with airlock, or a glass mason jar covered with cheesecloth. Allow to ferment for 3-6 days. Strain and refrigerate. 

Cardamom Tea Syrup:

• 4 Bags English Breakfast Tea
• 1L Water
• 1g Ground Cardamom
• Caster Sugar

Boil Water and add tea & cardamom. Leave tea to steep 10 mins and remove bags. Leave cardamom in water until cool and filter through coffee filter. Add sugar at 1:1 ratio with water by weight.

• 1.5 oz Ten To One Dark Rum
• .5 oz Rhum Clement Creole Shrubb
• .75 oz Yellow Curry/Honey Syrup
• .5 oz Lime Juice
• 1 oz Orange Juice

Shake and strain over fresh ice in a Collins glass and garnish with citrus wheel.

Sponsored by Ten to One Rum

• 1 oz Plantation White Rum
• 1.5 oz Lillet Rose
• 0.75 oz Pineapple Gum Syrup (make ahead; see below)
• 0.5 oz lime juice
• 1 tsp Avuá Cachaça Prata
• 1 dash Angostura bitters
• 1 oz seltzer

Shake first 6 ingredients with ice and strain into a wine glass. Top with seltzer and garnish with mint.

The cheat method: heat 1 part white sugar with 1 part pineapple juice until dissolved

The real method:
Time: 10 Minutes Active, 120 Minutes Cooking

Ingredients

• 150 grams Pineapple Juice
• 150 grams White Sugar
• 10 grams Gum Arabic
• 1 grams citric acid powder

Tools

• Immersion Circulator & Bath
• Cutting Board
• Knife
• Gram Scale
• Fine Gram Scale
• Blender
• Chinois
• Glass Jar

Method

1. Place an immersion circulator in a water bath, set to 140F
2. Carefully measure powders and place in a blender; blend for 30 seconds
3. Add pineapple juice slowly while blending, and blend for about 2 minutes or until all dry ingredients are fully integrated into solution
4. Transfer to ziplock bag, remove air and seal
5. Cook for 120 minutes
6. Transfer bag to an ice bath until it reaches room temperature
7. Strain through a super bag/fine strainer
8. Place in sealable containers, label, and date
9. Keep refrigerated

• 1.5 oz Avuá Prata Cachaça
• 0.5 oz DeKuyper Triple Sec
• 0.5 oz fresh lime juice
• 0.5 oz fresh orange juice
• 0.25 oz simple syrup

Shake all ingredients over ice until well chilled, then strain into an ice-filled rocks glass.

Sponsored by DeKuyper.

Join Ivy Mix, owner of Leyenda, as she walks through how she came into the realm of rum and into her deep dive into sugarcane spirits for her book Sprits of Latin America. Through stories of her travels, she will give an overview of sugarcane and Latin American rum.

Ivy is offering our newsletter subscribers free shipping on book orders made through the link above by using the code TIKISEAFREE at checkout.

Brooklyn Burro

• 2 oz Plantation 3-star rum
• 0.5 oz lime juice
• 0.5 oz pineapple juice
• 0.5 oz ginger syrup
• dash Angostura bitters

Shake ingredients together and serve on the rocks. Top with soda. Garnish with ginger candy and a lime wheel.

• 2 oz Appleton Estate 8 year rum
• 0.5 oz brown sugar simple syrup
• 4 dashes aromatic bitters
• orange peel garnish

Build drink in glass, add ice, and stir. Garnish with orange peel.

• 2 oz The Real McCoy 5 Year Rum
• 0.75 oz Velvet Falernum
• 0.5 fresh lime juice
• dash of bitters

Shake ingredients, pour over crushed ice, and garnish with lime.You can buy the product through the link if you don't have it at your local shop. If you're in CA, FL, NY, or NJ you can also find it here. And if you're in CA, CO, CT, DC, FL, IL, MA, MD, NJ, NY, SC, TX, or WI, this option is for you.

Yes You Not Me by Gaz Regan (can be found in his book, The Joy of Mixology) 

1.5 oz Beam Black Kentucky Cream (make ahead with Jim Beam Black bourbon; see below)

• 0.75 oz DeKuyper Buttershots schnapps
• 0.75 oz Jagermeister
• 0.5 oz cinnamon syrup (make ahead; see below)

Whip shake to combine and serve over crushed ice. Garnish with three raisins to represent health, wealth, and happiness.

To make Kentucky Creme:
2 x 12 oz can evaporated milk
2 cups heavy whipping cream
1 cup 2% milk
0.5 cup sugar
4 tbsp chocolate syrup (don't skimp! We use Ghiradelli)
2 tbsp instant coffee
4 tsp vanilla extract
32 oz Beam Black Bourbon

Combine all non-alcoholic ingredients in a blender and process until smooth. Gently stir in whiskey. Refrigerate and enjoy for up to 7 days.

To make cinnamon syrup:
6 sticks cinnamon
1 quart sugar
1 quart water

Boil water with sugar, and when dissolved, break cinnamon sticks into pieces and add. Remove from heat and cover at least 3 hours (up to 24). Strain and seal in a sealed container.

• 1 oz navy-style rum
• 0.5 oz Avuá Amburana Cachaça (purchase through link)
• 0.5 oz ginger syrup
• 0.5 oz banana milk (make ahead, see below)
• 0.5 oz papaya juice
• 0.5 oz lemon juice

Combine in a blender with light ice. Flashblend for 10-15 seconds. Pour into a chilled Collins glass and garnish with grated lime skin.

To make the banana milk, puree 3 ripe bananas with 1/2 cup of water. Optionally add 4-6 oz clove simple syrup for additional body and sweetness.

This cocktail is featured on page 84 of Shannon's book. It has the creaminess of a piña colada with dialed-back sweetness.

• 1 oz Avuá Prata Cachaça
• 1 oz Avuá Amburana Cachaça
• 1 oz Guava Juice
• 0.5 oz Lilikoi or Passion Fruit juice
• 0.5 oz Lemon juice
• 0.5 oz Orange Juice
• 0.75 oz Cinnamon-macadamia nut coffee syrup.

Serve in highball glass, garnished with a burnt cinnamon stick, orange wheel, and mint sprig.

• 2 oz SVÖL SWEDISH-STYLE AQUAVIT
• 0.75 oz fresh lime juice
• 0.5 oz lemon verbena syrup (make ahead; see below)
• 0.5 oz creme of coconut
• 1 oz chilled Prosecco

Shake first 4 ingredients over ice. Add Prosecco. Strain into a collins glass with fresh ice.

To make lemon verbena syrup: Simmer 1 cup Demerara sugar with 1 cup water until sugar is dissolved. Add 1 tbsp lemon verbena. Let stand 40 minutes. Transfer to a quart container, cover, and refrigerate.

You can buy the product through the link if you don't have it at your local shop.