Each week this page will highlight a tiki cocktail for your enjoyment!
Hola, Family! Today we will make the Pusher Man! Yeah, Baby!
But first, a little botany lesson.
Hibiscus. In the Caribbean, especially Jamaica, it is known as sorrel. The technical name is Roselle (Hibiscus sabdariffa), a species of Hibiscus probably native to West Africa.
In the Caribbean, a drink is made from the sepals of the roselle fruit. It is prepared by boiling fresh, frozen or dried sepals of the sorrel plant in water for 8 to 10 minutes (or until the water turns red), then adding sugar. It is often served chilled.
The drink is one of several inexpensive beverages (aguas frescas) commonly consumed in Mexico and Central America. In Mexican restaurants in the US, the beverage is sometimes known simply as Jamaica (HAH-MY-CAH). It is very popular in Trinidad and Tobago especially as a seasonal drink at Christmas where cinnamon, cloves and bay leaves are preferred to ginger. It is also popular in Jamaica, usually flavored with rum.
At the HRDR, they have specifically chosen vodka as the base liquor. It would be good with anything, really… rum, tequila, gin, even bourbon. Feel free to experiment. The syrup is even delicious when used to sweeten iced tea.
Let’s make the sorrel-ginger syrup. I started with a 2:1 simple syrup (two cups water to 1 cup sugar), and then fortified it with ¼ cup honey. The honey will add just a little earthy, tangy zing, which pairs well with the tartness of the sorrel. I used ¾ cup of dried hibiscus sepals, and a tablespoon of ‘fresh’ grated ginger. Fresh in quotes, because I would normally use actual fresh grated ginger, but with the COVID sequestering, I didn’t get to the grocery store, so I am using a prepared bottle of ginger that I have on hand.
First, bring the water and sugar to a boil, and whisk until the sugar is dissolved and the syrup is clear.
Add the honey, and whisk to dissolve. Then add the sorrel and ginger, and bring the syrup to a rolling boil.
Remove from heat and let cool completely. Strain through a fine mesh strainer to remove any solid particles.
This will finish as a beautiful, rich, red syrup that is tart, sweet, and has just a bit of a ginger zing.
OK, Family! Let’s make the Pusher Man (YEAH, BABEEEEEEEE!!)
In a shaker with cubed ice, add 1 ½ oz vodka, 1 oz sorrel-ginger syrup, and ½ oz fresh lime juice. Shake vigorously and strain into a Collins glass filled with crushed ice. Top off the glass with club soda. Garnish with a lime wheel.
Mmm. That’s rocking good, if I do say so myself. Enjoy Family! Aloha til next time!
Hola, my AATB family! This week I am going to show you how to make an Easy Lover from the Hard Rock Punta Cana, Dominican Republic. The secret of this cocktail is a Strawberry – Rosemary syrup. It is basically a strawberry margarita with a little rosemary nose and essence.
Making the syrup is easy.
I am using a 2:1 syrup, meaning 2 parts water to one part sugar. In a pan, over medium high heat, heat the water and sugar. Stir until the sugar is fully dissolved, and the syrup is clear. Add the strawberries and rosemary, and bring to a full boil.
I want this syrup to be very flavorful, so I am going to muddle the strawberries and rosemary to really break it down and release all the flavor.
Bring it to a good bubbly boil for a minute or two, then remove from heat and let it cool.
Strain through a fine mesh strainer into a storage container. This should keep in a refrigerator for two weeks or more.
Let’s make the cocktail, family! YEAH, BABY!!!
Combine all ingredients into a cocktail shaker filled with ice. Shake, and strain into a collins glass filled with crushed ice. Garnish with a lime peel twist and rosemary sprig.
This recipe is not quite as sticky sweet as the one at the Hard Rock. That one, I felt I needed to cut with club soda to make it more palatable. If you want the sweeter, real-deal they served at the Hard Rock, cut 1 cup of water in the syrup and make a 1:1 syrup. Same instructions apply.
Cheers, y’all. Say Love.
In honor of my favorite nephew, Chris G., a pilot for a major airline, here is a lovely drink, not tiki per se, but certainly a classic. The Aviation was invented by Hugo Ensslin, head bartender at the Hotel Wallick in New York. Created at the dawn of the era of flight, it is named because it is the color of the clear blue sky. And, really, who doesn’t fly to their favorite tiki island these days? Enjoy!
* 1/4 oz lemon juice
* 1/4 oz Luxardo Marachino Liqueur
* 1/4 oz Creme de Violet
* 2 1/2 oz gin
Chill a coupe. Combine all ingredients in a shaker filled with FirstBuild Opal Nugget ice. Strain into the chilled coupe glass, and garnish with a lemon/cherry flag.
February 22nd is National Margarita Day. Try this tasty margarita “neat” in a chilled coupe glass.
* 1/2 oz lemon juice
* 1/2 oz lime juice
* 1/2 oz simple syrup
* 1/2 oz Grand Marnier
* 1 1/2 oz Tequila Anejo (I used Abandonado Extra)
Salt the rim of a pre-chilled coupe. Combine all ingredients in a shaker filled with FirstBuild Opal Nugget ice. Garnish with a lime twist. Ole!
This one is sure to put you in a festive mood!
* 1 750 ml bottle of a good red wine of your selection
* 1 375 ml bottle of Bundaberg Spiced Ginger Beer
* 1/3 cup cinnamon whiskey
* 1/3 cup American bourbon or whiskey
* 1 oz St. Elizabeth Allspice Dram
* 1 1/2 cup cranberry juice
Mix all ingredients in a pitcher and stir well to blend. Serve in a collins glass filled with FirstBuild Opal Nugget ice. Garnish with frozen cranberries, some fresh pine needles, and a bloom from a Christmas Cactus. Enjoy!
As a thank you to Lemon Hart & Son Rums for the invitation to be a part of the grand opening of Kanaloa in downtown Houston, here is a cocktail I crafted specifically with Lemon Hart rums. Double points if you know the origin of the name of the cocktail! #RumAlways
* 2 ounces Lemon Hart & Son 1804 rum
* 1/2 ounce Lemon Hart & Son 151 Overproof rum
* 1/2 ounce gin
* 1 ounce Soursop Nectar
* 1/2 ounce John D. Taylor’s Velvet Falernum
* 1/2 ounce fresh lime juice
* 1/2 ounce fresh tangerine juice
* 6 drops Bitterman’s Elemekule Bitters
This is a boozy deep-sea adventure. Beware! And, yes, I have been growing this orchid plant for two years, just hoping for blooms so I could garnish a drink with them. This is the drink I’ve waited for.
This one is perfect for those that prefer a tropically sweet cocktail!
Combine all ingredients in a shaker filled with Opal Nugget Ice. Shake vigorously until frosty. Strain the contents into a martini coupe filled with Opal Flake Ice. The Kinky Aloha gives it such a tropical burst! Enjoy!
I’m so excited to post another original! This is a summer drink, so make sure to try it soon. In Houston, you have until mid-January.
* 1 1/2 ounces Alkkemist Gin
* 1 ounce pineapple juice
* 1 ounce lemon juice
* 1/4 ounce simple syrup
* dash of orange bitters
* 6 drops of Bittermens Burlesque bitters
* 3 ounces Cawston Press Elderflower Lemonade
Combine all the ingredients except the lemondade in a shaker. Shake until well frosted. Open pour into a pearl diver glass filled with Opal Nugget ice . Top with Cawston Press Elderflower Lemonade.
* 1 1/4 ounces Campari
* 1 ounce aged Jamaican Rum
* 1 ounce lime juice
* 1/2 ounce Dry Curacao
* 1/2 ounce Orgeat syrup
*1/4 ounce Demerara syrup
tiny pinch of allspice
tiny pinch of cinnamon
Combine all the ingredients in a shaker. Shake until well frosted. Open pour into a highball glass filled with Opal Nugget ice and enjoy!
If you have summer travel plans on Southwest Airlines, add this to your itinerary:
* 1/2 Mr & Mrs T® Margarita Mix
* 1/2 Canada Dry® Lemon Lime Sparkling Water
* Deep Eddy® Ruby Red Grapefruit Vodka
Big squeeze of lime
Just ask the flight attendant for the above ingredients in your glass. The recipe itself is not on their menu. Of course, there is a charge unless you have a drink coupon, and they no longer accept cash.
Shake with a heaping cup of Opal Nugget ice until the shaker is frosty on the outside. Pour unstrained into a double Old Fashioned glass. Top with more Opal Nugget ice and garnish with half of a juiced lime shell and a fresh mint sprig.