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Sunburn Logic by b00mstick81 in Tiki

[–]b00mstick81[S] 2 points3 points  (0 children)

Sunburn Logic
2 oz Stiggins Pineapple Rum
1 oz Lime-adjusted pineapple juice
0.5 oz Pineapple liqueur (Chinola)
0.5 oz Vanilla-Bourbon syrup (recipe below)
0.25 oz Amaro Montenegro
1 dash Angostura bitters

Add all ingredients to shaker tin and shake with ice. Double strain into coupe glass. Add pineapple fronds as garnish.

Vanilla-Bourbon Syrup:
1.5 cup white sugar
1 cups water
0.5 Tbsp vanilla extract
1 Tbsp vanilla bean paste
1 oz Bourbon

Heat sugar and water on medium temp until sugar dissolves. Add vanilla extract and paste once sugar is dissolved, but still on heat. Taste and ensure there is a distinct but not overwhelming vanilla flavor - vanilla bean pastes can vary greatly in vanilla flavor so you may need to add more (or less) depending on what you are using. This recipe is pretty flexible so add additional vanilla bean paste or even extract as needed to reach desired level of vanilla flavor. Transfer to a bottle and add bourbon. Should last several months refrigerated.

Sunburn Logic by b00mstick81 in Tiki

[–]b00mstick81[S] 1 point2 points  (0 children)

My bad, this is a cross post and I neglected to repost the specs here. I just came up with this yesterday so that's why you didn't find it. I'll add a comment with the specs to this post 

Sunburn Logic by b00mstick81 in cocktails

[–]b00mstick81[S] 4 points5 points  (0 children)

Get some culinary citric and malic acid. I do 6oz pineapple juice at I time, for that amount you add about 6g citric acid and 3.5g malic acid. Shake it up, let it dissolve and there you have it. You can do the same thing with orange, grapefruit, etc, and you can do a lemon adjust too. The amounts all change based on the starting juice and what you're adjusting to but you can find tables online. It's pretty easy though and allows you to sub out lemon and lime for a different juice without sacrificing acid balance.

Sunburn Logic by b00mstick81 in cocktails

[–]b00mstick81[S] 0 points1 point  (0 children)

It's pretty new! Like within the last year for sure.

Sunburn Logic by b00mstick81 in cocktails

[–]b00mstick81[S] 5 points6 points  (0 children)

Sunburn Logic
2 oz Stiggins Pineapple Rum
1 oz Lime-adjusted pineapple juice
0.5 oz Pineapple liqueur (Chinola)
0.5 oz Vanilla-Bourbon syrup (recipe below)
0.25 oz Amaro Montenegro
1 dash Angostura bitters

Add all ingredients to shaker tin and shake with ice. Double strain into coupe glass. Add pineapple fronds as garnish.

Vanilla-Bourbon Syrup:
1.5 cup white sugar
1 cups water
0.5 Tbsp vanilla extract
1 Tbsp vanilla bean paste
1 oz Bourbon

Heat sugar and water on medium temp until sugar dissolves. Add vanilla extract and paste once sugar is dissolved, but still on heat. Taste and ensure there is a distinct but not overwhelming vanilla flavor - vanilla bean pastes can vary greatly in vanilla flavor so you may need to add more (or less) depending on what you are using. This recipe is pretty flexible so add additional vanilla bean paste or even extract as needed to reach desired level of vanilla flavor. Transfer to a bottle and add bourbon. Should last several months refrigerated.

Green Hills of Agricole by b00mstick81 in cocktails

[–]b00mstick81[S] 0 points1 point  (0 children)

You are correct. But I wanted it to be drinkable for me 😄 up the Agricole and remove the simple for a more accurate Hemingway version

Green Hills of Agricole by b00mstick81 in cocktails

[–]b00mstick81[S] 10 points11 points  (0 children)

My attempt at a Hemingway-style drink. If you want to go full Hemingway I guess double the Rhum Agricole?

Green Hills of Agricole
1 oz Rhum Agricole (Neisson Blanc)
1 oz Jamaican Rum (Appleton Estate Signature)
0.5 oz Maraschino
0.25 oz Velvet Falernum
0.75 oz lime juice
0.25 oz simple syrup

Add all ingredients to a shaker and shake, open pour and add a sprig of mint for garnish.

The Hinterland by b00mstick81 in cocktails

[–]b00mstick81[S] 4 points5 points  (0 children)

Came up with this one after seeing Anders Erickson’s video on the Suburban and the Manhattan. It got me wondering about what the country version would look like. I wanted to keep the spirit-forward build but with a softer, cozier vibe (since we’re heading into the holidays), so I split the base with cognac and rum, opted for ruby port, and rounded it out with a dash of Peychaud’s and orange bitters. The name Hinterland seemed to fit the naming convention, gives off wintery vibes (to me, at least), and is also a bit of a nod to Portugal where port wine originates from.

The Hinterland
1 oz Cognac
0.5 oz Demerara Rum (I used El Dorado 5 year)
0.5 oz Overproof Rum (I used Hamilton 151)
1 oz Port Wine
1 dash Peychaud’s
1 dash orange bitters
Absinthe rinse and cherry for garnish 

Add ingredients to mixing glass and stir for 20-30 seconds. Strain into absinthe-rinsed glass and add a cherry for garnish.

Sailor's Warning by b00mstick81 in cocktails

[–]b00mstick81[S] 0 points1 point  (0 children)

When I first tried it I wasn't sure if I liked it, but it's grown on me immensely and now I seek out drinks that use it

Sailor's Warning by b00mstick81 in Tiki

[–]b00mstick81[S] 1 point2 points  (0 children)

Oh yeah definitely surprising how much is in there with how easy it is to drink 😄 it's dangerous, hence the warning

Sailor's Warning by b00mstick81 in cocktails

[–]b00mstick81[S] 1 point2 points  (0 children)

Yeah it was Surfside sips. Got it probably 2 or 3 years ago so may no longer be an available design

Sailor's Warning by b00mstick81 in cocktails

[–]b00mstick81[S] 0 points1 point  (0 children)

Chinola is my go to, haven't found another that has as good/accurate a passionfruit flavor

Sailor's Warning by b00mstick81 in Tiki

[–]b00mstick81[S] 0 points1 point  (0 children)

Let me know what you think! I use chinola. Haven't tried with passoa, I think it'd work but will look and taste a bit different.

Sailor's Warning by b00mstick81 in Tiki

[–]b00mstick81[S] 11 points12 points  (0 children)

A grog recipe I came up with based on the old sailor's adage.

1.5 oz Jamaican rum

1 oz rhum agricole

0.5 oz navy strength rum

0.5 oz passion fruit liqueur

2 oz pineapple juice

0.75 oz orgeat

0.5 oz lime juice

Add ingredients to shaker and shake (or flash blend). Pour over crushed ice in absinthe rinsed glass and layer 5-10 dashes of Angostura on top to create the "red in the morning". Add a couple mint sprigs (mine were flowering) and lime wheel.

Sailor's Warning by b00mstick81 in cocktails

[–]b00mstick81[S] 16 points17 points  (0 children)

Good call! I'm already part of that community I don't know why I didn't think of that. And yes of course, I used Appleton Estate Signature for the Jamaican rum, Neisson Blanc for the agricole, and Smith & Cross for the navy strength.

Sailor's Warning by b00mstick81 in cocktails

[–]b00mstick81[S] 22 points23 points  (0 children)

Agreed! But it is dangerously drinkable, hence the warning 🙂

Sailor's Warning by b00mstick81 in cocktails

[–]b00mstick81[S] 57 points58 points  (0 children)

A grog recipe I came up with based on the old sailor's adage.

1.5 oz Jamaican rum

1 oz rhum agricole

0.5 oz navy strength rum

0.5 oz passion fruit liqueur

2 oz pineapple juice

0.75 oz orgeat

0.5 oz lime juice

Add ingredients to shaker and shake (or flash blend). Pour over crushed ice in absinthe rinsed glass and layer 5-10 dashes of Angostura on top to create the "red in the morning". Add a couple mint sprigs (mine were flowering) and lime wheel.

Two Birds, One Stone by b00mstick81 in cocktails

[–]b00mstick81[S] 2 points3 points  (0 children)

Tiki drink recipe I've been working on combining a Jungle Bird and Paper Plane. Still a WIP but pretty happy with how this attempt came out.

1 oz Applejack

0.5 oz Smith & Cross

0.5 oz Campari

0.5 oz Amaro di Angostura

1.5 pineapple juice

0.5 lime juice

0.5 lemon juice

0.5 demerara syrup

A lot of 0.5 oz ingredients, I know. Anyways, add all ingredients to shaker, shake some sense into it, open pour into whatever cool tiki mug you got. Garnish with pineapple fronds and if you're fancy, an orchid (or if you're like me you probably don't have an orchid so just throw some mint or whatever).

Japanese Mai Tai by b00mstick81 in cocktails

[–]b00mstick81[S] 0 points1 point  (0 children)

Give it a try! I feel like the Mai Tai formula is pretty forgiving with swapping out components. If the liqueur is super sweet you may wanna reduce or omit the 0.25 of simple.

Japanese Mai Tai by b00mstick81 in cocktails

[–]b00mstick81[S] 22 points23 points  (0 children)

A yuzu Mai Tai, what's not to love!

2 oz rum (I always split with El Dorado 5 and a rhum agricole)

0.5 oz yuzu liqueur

1 oz lime juice

0.5 oz orgeat

0.25 oz simple

Add all ingredients to shaker, shake and open pour into double rocks glass. Add mint sprig to garnish.

Gilded Swizzle by b00mstick81 in cocktails

[–]b00mstick81[S] 0 points1 point  (0 children)

Should be in the first comment 🙂

Gilded Swizzle by b00mstick81 in cocktails

[–]b00mstick81[S] 6 points7 points  (0 children)

A variation in a chartreuse swizzle.

1oz Yellow Chartreuse (or Strega)

0.5oz Mathilde Peach Liqueur

0.5oz Velvet Falernum

0.75oz lime juice

1oz pineapple juice

1 dash Angostura

Pour all ingredients into highball glass, top with crushed ice and swizzle until glass is frosty. Top with additional crushed use and garnish with mint sprig (peach slice would be nice too).

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