orgeat

Up All Night Cocktail

December 28, 2018 by elana Leave a Comment

ThisÂ post was made in partnership withÂ Kerrygold Irish Cream. Recipe and ideas are my own.

If you were to ask me about superstitions, I’d say they’re not something I believe in. Except… I’d kinda be lying. See, the thing is, some years ago I developed this superstition that how I rang in the New Year would somehow dictate how my next year would be. I took this as vague or as specific as I wanted and I find myself thinking about that now as we approach the coming new year.

Up All Night Cocktails with Kerrygold Irish Cream // stirandstrain.com

Up All Night Cocktails with Kerrygold Irish Cream // stirandstrain.com Fight with a friend at a NYE party? I’m going to spend the next year having issues with this person. Fell asleep before the ball dropped? I’m going to have trouble meeting deadlines next year. Spend an amazing time with a guy I’d only just started seeing two months ago? Well, then obviously I was going to marry this guy. (All three are true by the way!)

Up All Night Cocktails with Kerrygold Irish Cream // stirandstrain.com I am a notorious early bird in my family. It’s probably the reason I went to work as a barista instead of a bartender when I first moved out to L.A. It’s part of the reason I heave a big sigh come NYE; I know I’m going to have trouble staying awake. So this year I’m doing a little pre-planning. First, I’m going to push my kids on their grandmother on the 31st and take a long afternoon nap. Next, I’ll be strategically planning my cocktail for the night. It will, of course, have coffee in it. Not just any coffee, I’m infusing some aged rum with a blend of arabica and robusta coffee. Why? Because arabica has a great flavor and robusta brings the CAFFEINE!

Up All Night Cocktails with Kerrygold Irish Cream // stirandstrain.com I teamed up with Kerrygold Irish Cream to make my perfect NYE sipping cocktail. Mainly, I wanted something reminiscent of a latte that I could enjoy over the course of the night. I’d save the champagne for the countdown toast of course, before making a swift and silent exit. Now, this pre-planning also includes making this coffee infusion; it takes two days. Alternatively, if you’ve got a coffee liqueur you’d rather sub in and save yourself this DIY project, well, then you do you.

Up All Night Cocktails with Kerrygold Irish Cream // stirandstrain.com If thisÂ were to be my coffee order, I’d say it’s a mocha-vanilla-almond-spiced latte. But, you know, spiked. The Kerrygold Irish Cream brings a silky-rich mouthfeel from the cream and just a touch of chocolate, which is how I prefer my coffee drinks when I go the mocha route. The whiskey in there goes quite well with the aged rum and they impart a subtle spice and vanilla flavor that gets enhanced by the addition of Drambuie and a few drops of vanilla extract.

And because it’s New Year’s Eve and we’re feeling fancy, I broke out the edible gold stars for a sparkling garnish for just a hint of glitz. You definitely need a little glitz on this holiday.

Up All Night Cocktails with Kerrygold Irish Cream // stirandstrain.com Let’s get ready for that countdown and make some drinks!

Up All Night Cocktail

1-1/2 ounces coffee infused aged rum, recipe follows (or sub 1-1/4 ounces aged rum with 1/2 ounce coffee liqueur)
1/2 ounce Kerrygold Irish Cream
1/2 ounce orgeat
1/4 ounce Drambuie
3 drops vanilla extract
edible gold stars for garnish

In a shaker filled 2/3 with ice, combine coffee infused aged rum, Kerrygold Irish Cream, orgeat, Drambuie, and vanilla extract. Shake to combine about 20 seconds and strain into a double rocks glass with fresh ice. Optionally garnish with some edible gold stars, for that NYE glitz.

Coffee Infused Aged Rum

14 oz. aged rum
1/2 cup coffee beans (blend of arabica and robusta), lightly crushed

Combine ingredients in an airtight container (I reused my rum bottle). Swirl to cover the beans. Let sit for 2 days. Fine strain to catch the coffee bean bits (I like using this nut bag for these kind of jobs). Bottle. Use within two years.

Make It: Pistachio Orgeat

May 2, 2017 by elana 4 Comments

I need to apologize upfront to the reader who had asked about making this recipe two… three (??) years ago. At this point they’ve probably moved on, but I, however, kept this on my “to make” list and am finally, FINALLY, getting around to posting this. Sorry reader.

This will mark the third variation on orgeat I’ve done on the site (OK, one wasn’t technically mine) and I think this shows how adaptable some of these tried and true cocktail ingredients are. Sometimes plain old orgeat isn’t going to cut it and we need to sub in another kind of nut. Today we’re subbing in pistachios.

Pistachios give a savory, earthiness to the orgeat that you might be familiar with if you eat pistachio ice cream. It’s sweet, but hey, there’s a lot of savoriness in there too. Use this pistachio orgeat to pair with sweet tart flavors like passion fruit or berries.

A few notes on this recipe before you venture forward:

If you can find pre-shelled pistachios you will save a lot of time. You might even save yourself some broken fingernails (ugh).
Use WHITE sugar if you want to keep your orgeat a pretty avocado green. Yes, I constantly advocate for the use of unprocessed cane sugar, but if you use the unprocessed stuff with this pistachio orgeat, your color is going to turn a murky brown. It will taste fine, but won’t look pretty. Trust me, I know this for a fact.
Get yourself a nut bag for straining. Cheesecloth is fine but if you like these kinds of projects then a reusable nut bag will not only catch more of the fine bits while straining, but you get to reuse the bag over and over again. I like this bag, but any bag you prefer will probably be fine.
To orange flower water or not to orange flower water? That is the question with orgeats! Most recipes say optional but I say put it in. However, as always, it’s up to you.

Ok, let’s make this!

Yields approximately 2-1/2 cups

2 cups shelled roasted pistachios
2 cups water
2 cups granulated white sugar (see note above)
1 ounce vodka
1 teaspoon orange flower water, such as Nielsen-Massey (see note above)

Place nuts in a bowl and fill with water to just cover them. Soak them for 30 minutes. Drain, place them in a freezer or Lewis bag, and crush them with a meat tenderizer or mallet.
Place the crushed nuts in a large bowl and add the 2 cups of water. Let stand for four hours. Strain the nuts and water into another large bowl through a layer of cheesecloth, squeezing the cloth to extract all liquid. Add the nuts back into the strained water and let stand for another hour. This removes the oils from the nuts.
Strain the liquid into a sauce pan and set aside the nuts for another use (I still recommend making chocolate bark with the nuts). Add the sugar to the pan and stir over medium high heat until sugar is dissolved (scrape the bottom occasionally with a spoon to remove any sugar that sticks). Remove from heat and let cool 15 minutes, then add the vodka and orange flower water. Stir and store in a clean glass bottle or air-tight container.

Love our serving pieces? Check out what’s happening in our Etsy shop for props, vintage pieces, tiki mugs & accessories, and assorted entertaining must haves!

Smoked-Rosemary Rum Punch

December 15, 2015 by elana 2 Comments

Smoked Rosemary Rum Punch // stirandstrain.com RememberÂ when I said I’d never use Snapchat forever and ever? Yeah, about that… Guys, ugh, talk about going down a rabbit hole of watching people make coffee and take bad selfies. And yet, I’m so compelled to WATCH. Actually, right now, I love seeing how people decorate for the holidays, and Snapchat itselfÂ has compiled these little videos of people celebrating for the holidays all over Europe. What I think I’m trying to get across here is that I’M SO INTO CHRISTMAS THIS YEAR.

Smoked Rosemary Rum Punch // stirandstrain.com Yes, yes, it might seem like I am getting a bitÂ overexcited about something that happens every year, but for the last few Christmases I just couldn’t be bothered. This Christmas I have forced myself to be in the holiday mood since about November 27th and I plan on keeping it up until at least New Year’s. While I have done my requisite decorating, I have now turned to holiday-izing my food and drinks. For all of you reading this right now, I will just focus on the drinks.

Smoked Rosemary Rum Punch // stirandstrain.com Holiday Punch. This is almost without a doubt my main cocktail situation for big parties, and especially those of the Christmas kind. You can batch it beforehand and let guests get as tipsy or not as they want and youÂ still get lots of credit for making it (but we all know it’s WAAAAY easier than individually making drinks for 40 people at your party. F that.).

This year I turn, again (and again and again), to rosemary. I don’t need to go into my rosemary situation, but for those of you just joining us here on the site, it’s OUT OF CONTROL. So into another drink it goes. And this time we’re adding a little fire to the mix and giving the rosemary a little smoke to send your guests over-the-edge with excitement as you tell them you hand smoked all that rosemary they’re drinking. You just won the holiday party this year also, FYI.

Smoked Rosemary Rum Punch // stirandstrain.com That smoky rosemary is pairing up with some winter citrusÂ because we want to make this as holidayÂ as possible. Then throw everyone a curveball as you sneak in a few Tiki elements with gold rum, orgeat and grated cinnamon. Oh, and also some high proof rum because WHY NOT?! Our base rum is Parce 8-Year, a small-batch Colombian rum that’s aged in whiskey barrels so it has a similar flavor to single malt scotch, and is DELICIOUS.

Now, please don’t be intimidated by the fact we are smoking the rosemary. It’s as simple as turning on a gas burner and throwing the rosemary over it for a minute. Or, seriously, you could use a candle if you just have electric burners. Either way, your house is going to smell amazing come time for that party. And hey, let’s snapchat it to each other while we’re at it.

Yields 16 servings

For the Smoked-Rosemary Citrus Syrup:

1 cup sugar
1 cup water
Zest from 2 medium lemons
3 ounces freshly squeezed juice from 2 medium lemons
Zest from 2 small limes
1 ounce freshly squeezed juice from 2 small limes
3 (4-inch) sprigs fresh rosemary

In a medium saucepan over medium-high heat, combine sugar, water, and lemon and lime zest and juices. Stir to combine. Bring mixture to just under a boil, then remove from heat and cover. Meanwhile, hold rosemary over an open flame using heatproof tongs, turning continually, until it begins to smoke. As soon as it starts to smoke, uncover syrup and place rosemary in saucepan. Cover again and let steep 30 minutes. Strain solids out and reserve syrup for the punch in an airtight container. The syrup will keep for up to a month in the refrigerator, but flavors will be best if used within 2 days.

For the Punch:

24 ounces gold rum, such as Parce 8-Year*
4 ounces orgeat, such as Small Hand Foods orgeat
12 ounces smoked-rosemary citrus syrup
4 ounces overproof rum, such as Smith & Cross
4 ounces water
Cinnamon sticks, for garnish

In a punch bowl, combine gold rum, orgeat, smoked-rosemary citrus syrup, overproof rum, and water. Stir to combine and refrigerate at least 4 hours and up to overnight. To serve, add a large ice cube to the punch bowl. Ladle about 3 ounces into a punch glass and grate fresh cinnamon on top. Serve.

I originally posted this recipe on Serious Eats.
*This bottle of Parce 8-YearÂ was generously given gratis and appears here because I like drinking it. For more info on sponsored products, affiliate links, and gifted booze, please visit theÂ About page.

{Now Closed} Giveaway // Wild Drinks & Cocktails and a Hazelnut Orgeat recipe!

November 24, 2015 by elana 15 Comments

Ready to get wild with your cocktails? No, I’m not talking about hauling out some liquid nitrogen, but instead hauling yourself out into nature and using your backyard for some cocktail inspiration. Your guide book? Wild Drinks & Cocktails by Emily Han.

Today we’ve teamed up with Fair Winds Press to offer one lucky Stir and Strain reader their very own copy of the book. Emily is a fellow Los Angeleno who empowers people to cultivate a mindful relationship with nature and nourishment. As a writer, recipe developer, educator, and herbalist she focuses on topics such as handmade food and drinks, foraging and wildcrafting, and herbs and spices. Her cookbook, Wild Drinks and Cocktails (Fair Winds Press, 2015), encompasses healthful, handcrafted beverages using local, fresh, or foraged ingredients. Passionate about growing communities, Emily is also the Communications Director for LearningHerbs.com, founder of LA Food Swap, and co-Âfounder of the international Food Swap Network.

Want a taste? Check out Emily’s recipe for Hazelnut Orgeat (and if you know us, we LOVE our orgeats) and enter below!Â Check out the options below to enter and get up to 9Â entries to win. For more information on Wild Drinks, check that out here! Giveaway ends at 11:59pm PST MondayÂ November 30th, 2015. Please see terms and conditions below (sorry, only open to U.S. and Canada residents). Good Luck!

a Rafflecopter giveaway

Hazelnut Orgeat

Recipe reprinted from Wild Drinks & Cocktails by Emily Han, with permission from Fair Winds Press, copyright 2015
Yield: about 2-1/2 cups (590 ml)

2 cups (8 ounces, or 224 g) blanched hazelnuts (also known as filberts)
2 cups (470 ml) water
2 cups (400 g) sugar
Dash orange flower water (optional)

Place the hazelnuts and water in a blender or food processor. Pulse until the hazelnuts are finely chopped but not pureed. Pour the hazelnuts and water into a bowl. (To chop without a food processor, crush the hazelnuts with a rolling pin and then stir them into the water.) Cover the bowl and let stand for 8 hours or overnight.

Line a fine-mesh strainer with a fine-mesh bag or flour sack cloth and strain the liquid into a saucepan. Squeeze the bag or cloth to extract as much liquid as possible. Discard the hazelnut pulp. Stir the sugar into the hazelnut liquid. Warm the mixture over low heat (but do not boil), stirring until the sugar is dissolved. Remove from the heat and let cool. Stir in the orange flower water. Store in the refrigerator for up to 2 weeks. (Because this is an oil and water emulsion, the orgeat will separate in the refrigerator, so always shake well before using.)

The Pineapple Hop it starts with a pineapple shrub

May 1, 2015 by elana 6 Comments

So how was your week?

I dropped my phone in a toilet. What’s worse was the speed with which I dove in to grab it without even thinking about “is the bowl clean or dirty” (it was clean by the way). And it works still so that’s a plus.

I learned how to vacation with an infant (very different ideas of “vacation” now exist for me). And that spending several days in the wonderful desert heat almost always means for me coming back to Los Angeles and experiencing gray, grey days. It also makes me appreciate the contrasts in climate for this part of the country.

Also, May starts today.Â Which means it is practically summer and wasn’t everyone everywhere complaining about snowstorms and the like about 5 minutes ago? Maybe it’s the crippling realization that time really does speed up the older you get butÂ man, do I need a cocktail right about now. So let’s think about summer drinks.

If we’re thinking about summer days to come, I’m sure pineapples fit in there somewhere. In my house, I fit them in all the time despite the time of year, but that’s me. For today’s recipe, I’m giving you guys some homework first (OK, ok, a DIY super fun, easy, hands off it practically makes itself project): pineapple shrub.

I’m not kidding either. Making a shrub is so easy I’m not sure why more people aren’t batching this in their kitchen all time?! Oh, lack of counter space. And, well, better things to do I guess might prevent that from happening. For the sake of this post I’ll just assume you’re on board with me for this one project. Let’s continue.

If we’re thinking about summer, we’re also thinking about refreshing drinks, and for a lot of you guys out there, beer. Beer and BBQ and hotdogs and maybe a few illegal fireworks. So, surprise! I’m putting beer in this cocktail too. Pineapples and beer and RUM.

Are you already picturing yourself running through a sprinkler and drinking this cocktail? Me too. Except let’s hold on to that thought and wait two weeks while this shrub brews and then we can get to the galavanting.Â At least this week is done.

Pineapple Shrub

1 medium pineapple, peeled, and cubed into 1â€ pieces
1-1/2 cups granulated sugar
1-1/2 cups apple cider vinegar

Place the pineapple cubes in a clean, sterilized container. Cover with the sugar and lightly crush the pineapples (I used a potato masher). Let sit, covered with a tea towel, in the open for 8 hours or overnight. Strain fruit and add apple cider vinegar. Cover and let sit unrefrigerated in a cool, dark place for two weeks. Shake the mixture every other day. In two weeks, filter into an airtight container and refrigerate. Will last up to 6 months. Yields approximately 3 cups.

For the cocktail

1 ounce white rum, SelvaRey used here
1 ounce pineapple shrub (see above)
1/4 ounce orgeat
4 ounces IPA beer, Stone IPA used here

In a mixing glass filled 2/3 with ice, pour in rum, shrub and orgeat. Stir to chill 20 seconds and strain into a highball glass filled with fresh ice. Top with beer.

The biting, tangy nature of the shrub is excellent paired with the beer as it provides a contrast to the bitterness that comes with an IPA. Just a touch of sweetness is needed and the sweet almond orgeat provides that along with the white rum. The shrub can be enjoyed all summer long here in this drink, or by itself with a splash of club soda.

*Looking for a larger batched version of this? I originally made that very version for Serious Eats a little while back.

Make It: Macadamia Nut Orgeat

September 17, 2014 by elana 9 Comments

Every word I just tried typing in the title I misspelled. It’s late and it’s been one of those weeks. This recipe was a lot like that. Every turn was a mistake until I finally threw up my hands and swore at the second batch I’M GIVING UP ON YOU.

But I couldn’t really give up. So I shelved this orgeat recipe until I felt like I could confidently proceed with it again. Third try was indeed a charm.

Initially I tried a few different recipes but in the end I turned to the Beach Bum for help on this one. Who else would know more about this essential Tiki drink ingredient?

I’ve had this recipe out there for so long on my “to make” list that I can’t even remember how I decided to come to developÂ a macadamia nut version of this almond-based syrup. All I can say is that regular orgeat is lighter in flavor, while the roasted macadamia nuts give a more hefty, robust nuttiness to the final product. It’s still quite sweet, as it should be – it’s a syrup. That said I don’t see this as a blanket replacement for regular almond orgeat. The macadamia nuts would do well to balance out some sweeter flavors like coconut or give dimension to some blander fruits like banana.

If you make this, tell me what you found it worked best in!

Now on to the recipe!

Adapted from Beach Bum Berry Remixed
Yields aproximately 1-1/2 liters

500 grams raw macadamia nuts
800 ml water
700 grams granulated sugar, organic
1 ounce vodka
2 teaspoons orange flower water (start here and gradually add more to taste)

Start by roasting the macadamia nuts. Preheat your oven to 350Â°F. Lay macadamia nuts out in a single layer on a baking sheet. Roast them in the oven for 15-17 minutes until golden in color. If your oven runs hot, start checking around 12 minutes to make sure they don’t burn. Macadamia nuts are expensive and you don’t want to waste them.
Cool the nuts and place them in a bowl. Fill with water to just cover them. Soak them for 30 minutes. Drain, place them in a freezer or Lewis bag, and crush them with a meat tenderizer (I found this work much better than with a rolling pin and I didn’t feel like busting out the food processor).
Place the crushed nuts in a large bowl and add the 800 ml of water to it. Let stand for two hours. Strain the nuts and water into another large bowl through a layer of cheesecloth, squeezing the cloth to extract all liquid. Add the nuts back into the strained water and let stand for another hour. This removes the oils fromÂ the nuts.
Strain the liquid into a sauce pan and set aside the nuts for another use (I recommend making chocolate bark because… chocolate). Add the sugar to the pan and stir over medium high heat until sugar is dissolved (scrape the bottom occasionally with a spoon to remove any sugar that sticks). Remove from heat and let cool 15 minutes, then add the vodka and orange flower water. Stir and store in a clean glass bottle or air tight container.

P.S. if you happen to be in Los Angeles in October on either the 6th or the 27th, you can taste this wonderful orgeat at The Coconut Club in our signature drink. Just saying.Â

MxMo LXXXV Roundup of Aw, Nuts!

May 26, 2014 by elana 5 Comments

Well, it looks like this month’s theme may have drove some of you..errr… nuts. Sorry about that. All of your nutty puns were much appreciated by this here goofball.

First, a big thanks to everyone who took up this challenge. We had some newbies, some regulars, and some of you dusting off a few cobwebs on your return back here. I appreciate you all for keeping this monthly gathering going. We had quite an interesting bunch of entries, from DIY infusions and syrups to hesitant scoops of Nutella to a handful of tasty liqueurs. You guys really got creative and now I need to go buy more bottles for more infusions (and seriously need to consider where the hell to store it all). But enough chatter from me, let’s get on to the roundup (after the jump)!

…

MxMo: La Marina

April 20, 2014 by elana Leave a Comment

This month’s Mixology Monday cocktail challenge is an interesting one because, well, there is NO alcohol in the drinks.Â Scott of Shake, Strain, & SipÂ has themed this month “Temperance”, and you guessed it, it’s a Teetotaler’s delight around these parts.

With the warmer months approaching, I’ve been craving light, fruit-based drinks lately. And maybe the occasional spritz or two. With the baskets of berries pouring into the farmer’s markets (pretty much my favorite time of year), I decided to make the base of this drink with juicy, local strawberries.

Farmers markets here are pretty diverse. I’ve been introduced to multiple varieties of strawberries, and one of my favorites is the Seascape kind. Sweet, but not too much so; it’s my ideal strawberry flavor. That said, here you’ll need to taste for sweetness. There is some from the strawberries and tonic, and a sweet and savory note from the orgeat, but if you like your drinks even sweeter, then feel free to add a drop of simple syrup.

3 medium sized strawberries, hulled and quartered
3/4 ounce freshly squeezed lime juice (or white grapefruit juice)
1/4 ounce orgeat
4 ounces Fever-Tree Indian Tonic Water

strawberry slice for garnish

In the bottom of a highball glass, muddle strawberries, juice and orgeat. Add ice 2/3 up the glass and top with tonic. Stir gently to combine and garnish glass with strawberry slice.

Uniquely both sweet and savory with lots of fruit forward bubbles. A straw in this case is optional as you might find the chunks of strawberries get caught up in it. The almond from the orgeat has a slight bitter edge that contrasts nicely with the sweet fruit flavors. It’s a needed element here to round out the drink.

Thanks to Scott for hosting this month and Fred for keeping this party going.

Amaro Highballs

November 10, 2013 by elana 14 Comments

Recently I was browsing online and came across the phrase ‘amaro highballs’. There weren’t any recipes or guidelines, just the phrase, which was all I needed to start me thinking about what would fall under that category.

Amaro is Italian for bitter, and for this post I am specifically focusing on Italian Amari. So Amer Picon and Becherovka have to sit out this round (but not to worry, they’ll be back on here soon!). Usually used as a digestif (after dinner to help aid in digestion), these bitter liqueurs also make for great bases in cocktails. They range from mildly bitter to the insane, cough-syrupy varieties and may take some getting used to. Use this as a gateway to explore and add one to your liquor cabinet; it’s worth it.

I also wanted to focus on some lower alcohol content drinks for the Holiday season. I don’t know about you, but my normal intake of cocktails in a night somehow skyrockets during the holiday season (stress??) and I find that if I make myself a drink with a lower ABV I can convince myself it’s just like drinking water… flavorful water.

Not all Amari though have a low alcohol content, so read your bottles! You can always adjust to your liking and below I have two choices under 40ABV (although just marginally on the second recipe).

Averna Highball

2 oz. Averna (29% ABV)
1/2 oz. freshly squeezed lemon juice
4-1/2 oz. Q-Ginger
2 dashes â€˜Elemakule Tiki Bitters
lemon peel

In a highball glass, build your drink by adding ice, then the Averna, lemon juice, bitters and then Q-Ginger. Express lemon peel oil over the drink and garnish on glass. Straw optional.

Averna is sweet and slightly syrupy, a gateway amaro with less bitterness, and here the sharpness of the ginger cuts through the sweetness to balance it out. The tiki bitters bring out more of the spice that is there while the lemon adds citrus to the nose and lingers in the background of the drink.

Fernet Branca Highball

1-3/4 oz. Fernet Branca (39% ABV)
3/4 oz. Orgeat
4-1/2 oz. Fever-Tree Indian Tonic Water
grapefruit peel

In a highball glass, build your drink by adding ice, then the Fernet Branca, orgeat, and tonic water. Express grapefruit peel oil over the drink and garnish on glass. Straw optional.

Fernet Branca is on the crazier side of the amaro scale with a very strong and distinct flavor. There’s some minty, bittery… gosh, I dunno, there’s a lot going on with that liqueur and although it’s clearly the star flavor, it’s cut back a bit by the almond-sweet orgeat and mellowed with the tonic. The effervescent nature of the tonic works incredibly well with the Fernet Branca and it disperses the grapefruit oil through out offering a slightly citrusy bitterness to the drink. It’s layers of bitter and sweetness in this glass.

One aspect that makes both these drinks versatile is that they work in warm and cold weather. They are both refreshing when it’s hot out, but also have a lot of spice that works well when it’s cold. If you venture to try one of these, let me know what you think. First time with an amaro? Awesome! Welcome to the club.

Behold, the Spice

January 29, 2013 by elana Leave a Comment

Making cocktails does not solely get delegated to me at home. My husband enjoys them as much as myself, and sometimes even gets his hands dirty and tries to concoct one on his own. Sometimes they’re even good. This cocktail stems from a creation at least 60% his, with some of my own adjustments. Its creation from a new found love of Allspice Dram; a love so strong I found him drinking the stuff neat once. The syrupy flavors of cinnamon, nutmeg and clove are a bit too powerful for my palate on their own but he couldn’t stop throwing it into drinks once he got his hands on it. I can’t knock him though, I’m doing the same thing with that Apricot Liqueur.

I was going to even have him name this cocktail until all this talk about spices led to absurd quotes from Dune. I know of Dune, but my only vivid memory of the film is in the form of View-Master slides I received for my preschool graduation that erupted a timid 4 year old into screams of horror and probably a fitful sleep that night. Popples and a Dune View-Master… Mom and Dad… what were you guys thinking? No, for this drink I wanted it to be ALL Tiki. Allspice Dram, also referred to as Pimento Liqueur or Pimento Dram, is dotted here and there within Tiki cocktail books. With the combination of the rum and citrus in this cocktail, clearly this drink was headed tropical, and not deserts inhabited with giant worms.

We were also having a string of 80Â° days in Los Angeles and this was a good thirst quencher.

2 oz. freshly squeezed orange juice
1-1/2 oz. Mount Gay Eclipse Rum (light rum)
1 oz. Kraken Black Spiced Rum
1 oz. Oronoco Rum (white rum)
1/2 oz. Fee Brother’s Maraschino Syrup
1/2 oz. Orgeat Syrup
1/2 oz. freshly squeezed lime juice*
1/8 oz. St. Elizabeth Allspice Dram
2 dashes of Miracle Mile Orange Bitters*
*see notes below on varying degrees of sweetness in your orange juice

orange peel
brandied cherry

Combine all ingredients except orange peel and cherry with 6 oz. of crushed ice. Shake well and pour un-strained into a Tiki mug. Add more crushed ice to fill if necessary. Garnish with the orange peel looped over the cherry on a bamboo pick. Straw optional but recommended.

At first one might be shocked that with all the talk about the Allspice Dram there is only an 1/8 of an ounce here. Believe me… that is all you will need. It’s quite powerful stuff and a little goes a long way. If your orange juice is not very sweet, ours was, you can turn down the lime juice and orange bitters. Those two ingredients were added for more bite and tartness to counteract the overly sweet OJ. The Allspice Dram unites the drink in a satisfying way. Without it (and I know this because I forgot to add it on one try) the fruit flavors are segregated from the spice of the rum in a jarring way. Adding it is like a sweet bridge between those two worlds of flavor.