Month: November 2020

Tiki Cocktail The Eddie Would Go

  • ½ ounce fresh-squeezed lime juice
  • 1 ounce fresh-squeezed grapefruit juice
  • ½ ounce honey cinnamon syrup
  • ½ ounce Chartreuse
  • 2 ounces Haleakala Distillers Maui Okolehao (from Hawaii) or 1 ounce Cotton & Reed Dry Spiced Rum and 1 ounce of Cotton & Reed White Rum (from DC)
  • Pebble or semi-crushed ice
  • 2–3 dashes of Angostura bitters

Add the lime and grapefruit juices to a glass, then add the honey cinnamon syrup, Chartreuse and your pick of either Okolehao or a 1:1 ounce mix of Cotton & Reed white and dry spiced rum. Add ice until the drink is topped off. Use a stir stick to lightly mix. Finish with 2 to 3 dashes of Angostura bitters.

To make the honey cinnamon syrup:

  • 1 cup water
  • 1 cup sugar
  • 5 cinnamon sticks
  • 1 spoonful raw honey (Rosner uses Really Raw Honey from Baltimore)

Stir all ingredients in a small saucepan. Bring the ingredients to a boil, then simmer for about 20 minutes, or until the mix reduces to a syrup-like consistency. Let the syrup cool, then cover and store in a refrigerator.

Easy Peasy

Lavender lends a soft floral note to this smooth sipper. True to its name, the Easy Peasy cocktail is effortless to mix and even easier to drink.

Glass: ceramic tumbler
Garnish: lemon wheel and lavender sprig

  • 1 Lavender sprig
  • .75 oz. fresh lemon juice
  • .75 oz. raw honey syrup
  • .5 oz. yellow Chartreuse
  • 1.5 oz. gin

Build: Combine all the ingredients in a shaker with ice and shake until chilled. Full a tumbler half-way with crushed ice and strain the cocktail into the glass. Stir to incorporate the ingredients and fill the rest of the glass with ice. Garnish.

Sarah Rosner, Radiator, Washington, D.C.

Mason & Rook Cocktail

This bold cocktail is a nod to the Mason & Rook hotel, where Radiator is located.

1 oz. high-proof bourbon
½ oz. Cynar 70
4 dashes Angostura bitters
4 dashes orange bitters
Tools: mixing glass, barspoon
Glass: flute
Garnish: orange peel

In a mixing glass, combine the bourbon, Cynar and bitters with ice. Stir until chilled. Strain into a chilled flute, top with processo. Twist a large orange peel over the drink and use as a garnish.

Sarah Rosner, Radiator, Washington, D.C.

One-Bottle Cocktail: Walkabout


HONEY SYRUP: Mix one part (say, 1 ounce) honey with one part (again, 1 ounce) hot water and stir until dissolved.

Combine vodka, honey syrup, tangerine juice, lemon juice, and turmeric in a cocktail shaker and fill with ice. Shake until well chilled, about 12 seconds. Double-strain into an ice-filled collins glass, pour the soda down the side of the glass, and give it a brief, gentle stir. Sprinkle a little more turmeric on top and serve with a straw.

Mauna Loa Breeze

Hawaiian and tiki drinks are always thought of as fruity and sugar-filled, [yet] this cocktail is actually an Old Fashioned variation. All the flavors absolutely invoke a breeze from the gentle slopes of Mauna Loa is a surprise for many guests.

  • 4 dashes orange bitters
  • 4 dashes Bittermens Elemakule Tiki bitters
  • 1/2 oz. orange Curaçao
  • 2 oz. macadamia nut-infused Bulleit Bourbon*
  • Orange peel, for garnish

Add all ingredients except garnish to a cocktail glass, add ice and stir until well-chilled. Strain and serve over a large rock ice ice and garnish with the orange peel.

*For the macadamia nut-infused Bulleit Bourbon:
Lightly pulse 4 1/4 oz. macadamia nuts in a blender, then toast them in the oven at 300 degrees Fahrenheit or 4 minutes or until lightly golden brown and oily. Remove the nuts from the oven and add to a 750 ml bottle of room temperature Bulleit Bourbon. Seal the bottle and set aside for the day, shaking occasionally. Place the bottle in the freezer overnight. The following day, strain out solid using chinois and then a coffee filter. Keep the Bourbon refrigerated.

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