Tag Archives: Tropical
Hawaiian Okolehau

Tiki Cocktail The Eddie Would Go

By on Monday, November 30, 2020
  • 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.

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Bourbon Old Fashion Variation Whiskey

Mauna Loa Breeze

By on Thursday, November 19, 2020

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.

read more here

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