Tag Archives: summer cocktails

Borrowed Treasure recipe

I wish I could tell you this amazing glass is mine – but it’s not!  Grateful for my good friend Yamica who is mega stylish and beautiful – who allowed me to borrow her cool piece of glassware!

 

Borrowed Treasure

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2oz Fresh Pineapple Juice — 2oz Rhum Barbancourt (4yr/3star) — 1oz each Drambuie, Homemade Cherry Syrup, Domaine Canton (ginger liqueur), Cointreau — 1oz Homemade Orgeat — 3/4oz Fresh Lime Juice – 8 dashes El Guapo Whiskey Barrel Aged Cocoa Tea Bitters – phew… a better question would have been “What is NOT in this drink?”

There’s Always a Substitute, Mai Tai edition

Today I want to discuss recipe substitutions.  When I first started this home bar endeavor a few years ago, I felt beholden to using the exact ingredients in a given recipe.  Not having the perspective or context to decide for myself what subs would work, etc., I followed w/ blind faith.
Now… bump that!  Home bars are mad expensive, yo!  I have bills to pay and I do love to eat as well as imbibe (typical, right?! 🙂 Although, I know I spend much more on the latter…)
Now that my tastes have developed and I have a more well-rounded understanding of various flavor profiles (e.g. orange based liqueurs, amer/amari, herbal liqueurs, various types of simple…)  I feel confident in making due with the bottles I have on deck, and not using strict recipe interpretation as an excuse to go to Schneider’s on Capitol Hill (again!).
I had to ask myself: Could I make a Mai Tai with the spirits I already have now?
I decided I could.
Also, there are multiple Mai Tai variations.  If you’re interested in the history of the drink – this is an interesting read about Don the Beachcomber vs Trader Vic and who actually created the drink first.
On to the drink (and pic)!  I made a riff on this  recipe that consists of light (which I added to make boozier, hence the light color) and dark rum, fresh lime juice, rock candy simple, orgeat, and orange liqueur …

My Bootleg Mai Tai 
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* 1 1/2oz 51 Cachaca in lieu of light rum, 1 1/2oz Rhum Barbancourt (4yr,3 stars), 3/4oz Lime Juice, 1/2oz Cointreau in lieu of dry curacao, 1/4oz homemade Orgeat, 1/4oz Rock Candy Syrup
What is  YOUR favorite Mai Tai recipe?  Did you make any substitutions?  Let me know 🙂
 *Cachaca is essentially Brazilian Rum Agricole, rum distilled from sugar cane juice instead of molasses sugarcane byproduct. It is the main ingredient in the Caipirinha (which I spell wrong e’retime!) cocktail, which also includes fresh lime juice and sugar.

Tiki!

I cracked my first coconut.  I didn’t maim myself.   More on Tiki later – once I further educate myself.  Please check out Intstagram #tikiaf – cuz those guys got it covered.  Also check out @homebargirl and @ntitz cuz they know Tiki…

Island Rain 

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1 1/2oz Fresh Pineapple Juice — 1oz Fresh Coconut water — 3/4oz Homemade Orgeat — 3/4oz Rhum Barbancourt — 3/4oz Appleton Estate Special Rum — 1/2oz Cointreau — 1/2oz Grand Marnier Raspberry Peach — 4 dashes El Guapo Whiskey Barrel Aged Spiced Cocoa Tea Bitters — 1 barspoon Luxardo Maraschino Cherry Syrup — SPR

Light, fresh Summer cocktails – just add fresh JUICE!

It is hot as hell here in the D.C. Metropolitan area.  And humid – really damn humid! Times (and climates) like these can make us question our imbibing lifestyle.  To drink, or not to drink?  Cuz…  dehydration is real.

Well, friends, my answer to that question is – always and forever – drink!

In addition to the heat, I know there is pressure to focus on neutral alcohols such as vodka, gin – and lighter white wines.  Eating and drinking seasonally, and all that.

Bah!  Drink what you want!  And if you have a serious hankering for aged spirits (like me!) lighten up those brown spirits with some fresh pressed fruit juice.  Juicers are very inexpensive now (I got mine for $60 and am lovin’ it!) and though they are annoying to clean – they are worth the effort.  Below, an example of how I am staying true to my dedicated life of drinking, as well as my preference for the brown!

 

 


Naughty Apple

1 1/2 oz Laird’s Applejack

1 1/4oz Fresh Apple Juice (I juiced a whole apple, and had some extra juice)

1oz Don Ciccio & Figli Finocchietto

3/4oz Dolin Dry Vermouth

Laphroiag Rinse

SPR

 

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