This is a extremely simple recipe that will be tastiest with fresh grapefruits in season. Feel free to experiment with Demerara sugar for more flavor.
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You don't hear often of brilliant cocktails created in the late 1970s, but The Jungle Bird was one. Beachbum Berry's Intoxica traces it to the Aviary Bar in the Kuala Lumpur Hilton, circa 1978, and it's one of only a handful of tiki cocktails that calls for Campari as an ingredient. Here's how to make one at home.
Fresh pineapple juice is essential to the deliciousness of this recipe. Use a juice extractor or hand juicer, or muddle and strain some ripe chunks of fresh pineapple.
For years, allspice dram was damn-near impossible to find in the States. I get a little grumpy when there's a cocktail ingredient everyone is raving about and I can't find it anywhere. So a few years ago, just the mention of allspice dram made me a bit unpleasant to be around. I'd see recipes fun Tiki drinks and get all excited, then I'd see that allspice dram was one of the ingredients and I would mope like a sad puppy.
Allspice dram is a simple liqueur flavored with allspice berries. It's also known as pimento dram, because allspice is a berry from the pimento tree. Allspice dram adds a dark, strong, and spicy counterpoint to rum and sweet ingredients in tiki drinks. For years, allspice dram was damn-near impossible to find in the states. Even though you can find it on store shelves now, it's still much more fun (and affordable!) to make it at home.
Falernum is indispensable in Tiki drinks, brightening the sour notes of citrus and adding a hint of rich spice. But it also plays well with slightly bitter flavors. If you're at all interested in Tiki cocktails, this stuff is a must-have for your home bar. It can be a little tricky to track down commercially, but it turns out that it's super-easy to make at home.
Falernum can be tricky to find commercially, but it's easy to make at home so that you can be ready to mix up lots of classic Tiki cocktails.
It wouldn't be a proper Tiki Week without drinks. Here are the recipes for nine of our favorites, including the Scorpion, the Mai Tai, the Test Pilot, and more.
The segue from ambrosial elixir to undrinkable muck can be due to something as simple as a mangled or misunderstood recipe, and as complicated as a gradual shift over time in the quality, composition, or mere existence of a necessary ingredient.
This spicy and rich cocktail recipe uses Trader Tiki's newest cocktail ingredient, Hazelnut Orgeat, which is a filbert-based syrup made from roasted hazelnuts grown Oregon.
Following Wednesday's post on the appeal of higher-proof spirits in cocktails, here's a drink that may appear formidable at first glance, but if treated with due respect is as gentle as can be: the 151 Swizzle.
When the hot weather settles in, it's good to break out the drinks with proven cooling potential, and few drinks have a longer history as a refreshing cooler or a more laid-back attitude than the venerable Planter's Punch.
Tiki drinks are rarely simple to make. But the Hai Karate—an original drink by exotic-drink expert Jeff "Beachbum" Berry—is something of an exception. While many faux-tropical drink recipes reach deep into the mixological pantry, this cocktail calls for little more than several types of juice, a shake of bitters, and the gentle richness of Virgin Islands rum.