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BuffaloSpree.com's Recipe of the week: Tiki cocktails

Drinks that have complex flavors, are bold, and go down easy



 

 

Thomas Daulton’s Original Recipe:

Jazzmaster

 

3/4 oz Blueberry Rooibos Infused Wray and Nephew white rum *

3/4 oz Cognac

1/2 oz Aperol

1/2 oz Ruby port wine

1/2 oz Winfields Grenadine**

3/4 oz fresh lime juice

 

Chill a coupe or stemmed glass with ice and water. Pour all of the listed ingredients into a shaker. Add a fair amount of ice as to really get things frosty while shaking, and shake for about ten seconds vigorously. Dump your chilling ice from your coupe or stemmed glassware, and use a hawthorne strainer. 

Skin a kiwi fruit using a serrated knife, and cut whole wheels with a slit to the center. Place a kiwi wheel on the rim of your finished cocktail glass. Using a slightly underripe kiwi fruit makes this process a bit easier as it will be more firm than a fully aged kiwi. 

If you choose, peel a lemon without grabbing too much pith of the skin, and gently squeeze over the cocktail to add essential oils to the top. We all like to set stuff on fire, but this one does not need the whole lit lemon peel shebang, just the oils.

 

*To make the blueberry Roobios infused Wray and Nephew, simply buy a bottle of Wray and Nephew overproof white rum, a box (or loose leaf) Blueberry Roobios tea from Wegmans/Orchard Fresh/Trader Joes, and cold brew the tea into the rum as if you were making regular tea. I usually make sure if it is loose leaf, to use a coffee filter or two. Keep refrigerated for about 3 or 4 days and strain.

** Winfields grenadine consists of 4 parts POM juice, 1 part fresh OJ, 2 skins of a fresh orange, salt and pepper, 1 part water, and 2 parts white refined sugar. I add splashes of cognac as it cooks down boiling on a stove, and then simmer for an hour or two as it thickens. Strain twice and keep cold.

 


 

Danny Dispo’s Original Cocktail:

Beachnik’s Brunch

 

2 oz Champagne 

1 oz lightly aged Puerto Rican rum 

1 oz Aperol

2 oz Veiled Pearl House Mix*

 

Combine Aperol, rum, and mix into a shaker 2/3 filled with ice cubes. Shake and pour into a snifter or double rocks glass over ice and top with champagne, garnish with two slices of orange. This drink also forms a great base for a party punch, just multiply the recipie proportions by the number of guests. 

 

*Veiled Pearl House Mix: To make one quart, combine 4 oz each mango juice, guava nectar, unsweetened pineapple juice, and freshly squeezed orange juice; 2 oz each of Honey Syrup (1:1) and Orgeat; and 12 oz of fresh lemon juice. 

Feel free to play around with your own house mix, as this can work with many different combinations of juice and syrup, just make sure to keep the acid and sweetness balanced. 

 


 

Nick O’Brien’s Original Cocktail:

The Deep End

 

1 dash Angostura bitter

1 drop of salt water (or just a tiny pinch of kosher salt)

3/4 oz simple syrup

3/4 oz lime juice

1/4oz curacao

3/4 oz cognac

1 1/2 oz Plantaion 3 Star rum

 

Shake and pour unstrained into a rocks glass or short tiki mug, garnish with a thinly sliced lime wheel.

 

 

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