Tuesday, January 16, 2018

freaky tiki

2 oz Bumbo Rum (Don Q Oak Barrel Spiced)
1 oz Pineapple Juice
1/2 oz Lime Juice
1/2 oz "Bittersweet" (equal parts Campari & Grenadine)
1/2 oz Orgeat
2 dash Angostura Bitters

Shake with ice, strain into a glass (Tiki mug filled with crushed ice), and garnish with a rosemary sprig (lime wheel and paper umbrella).
In order to make another drink for Tiki the Snow Away, I had to make a fresh batch of orgeat (using the recipe I published in Boston Cocktails: Drunk & Told) for the Freaky Tiki called for said ingredient. The recipe was crafted by the Liquid Lab in Manhattan and was published on Chilled Magazine's feed; it featured Bumbo Rum, and since I lacked that spiced spirit, I opted for the Don Q one that I had been gifted back in November. Overall, the Freaky Tiki seemed like a Jungle Bird with orgeat and grenadine in the mix, so I was willing to give this a go. While the grenadine-Campari combination is more novel to me, the similar grenadine-Amer Picon one is a Trader Vic trick that he utilized in the Jayco, Kahala Cooler, and Philippine Punch with great success. In the mug, the Freaky Tiki broadcast a lime and pineapple bouquet to the nose. Next, a creamy lime with hints of pineapple filled the sip, and the swallow offered up rum, a coconut-like combination from the pineapple and almond, and bitterness leading into a spiced finish.

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