Saturday, June 24, 2017

tiki tak

1 oz Dry Vermouth (La Quintinye)
1 oz Pineapple Juice
1/2 oz Lime Juice
1/4 oz Giffard Banane du Bresil
1/4 oz Velvet Falernum
2 dash Peychaud's Bitters

Shake with ice, strain into a stemless wine glass (Tiki mug), fill with crushed ice, and garnish with an umbrella-cherry-lime wedge (sprig of chocolate mint).
Since I had to get up early to open the bar for brunch on Sunday morning, I looked to Punch Drinks' article on low proof Tiki for an answer two Saturday nights ago. There, I selected Andrew Porteus' dry vermouth-based Tiki Tak that he crafted at Montana's Trail House in Brooklyn. With my choice of garnish, the Tiki Tak infused the air with chocolate-mint and banana notes. Next, a crisp pineapple and lime sip transitioned into herbal, banana, and anise flavors on the swallow.

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