I don’t have too many opportunities to pair my Khukri rum made in Nepal, but it worked out tonight with some delicious dumplings and sides from Everest Momo. It’s delicious.
Coronado Luau Special
This recipe was recommended by Nathan Robinson who tried it with Blood Oranges. I needed to use up my Valencia Oranges though so went with the traditional Orange Juice.
This is recipe from the Luau Room at the Coronado Hotel, and noted by the inclusion in Beachbum Berry’s Grog Log.
Looking at the recipe I thought that this wasn’t very balanced and had too much juice/sugar. Turns out that’s exactly how it was. I added some Brandy and it was better, but this one likely won’t be going into rotation. I riffed a bit on the ingredients, so check the Grog Log or the Total Tiki app for the original recipe.
Coronado Luau Special
3 oz Valencia Orange juice
1½ oz Lemon juice
½ oz Lime juice
1 oz Demerara syrup
1 oz Dark Jamaican rum (Coruba)
1 oz Light rum (Denizen White)
¾ oz Cognac
¼ oz Ferrand Dry Curacao
¼ oz Orgeat (Latitude 29)
Float 1 oz Brandy
Flash blend
Be sure to check out more recipes and posts from Nathan Robinson who has some great photos on his feed.
Don’s Spices no. 2 Mai Tai
A little bit of a riff for the Mai Tai tonight. It’s a regular Mai Tai but replaces the Demerara/Rock Candy Syrup with Don’s Spices no. 2. That’s equal parts Vanilla Syrup and Pimento Dram/Allspice Liqueur. I used BG Reynolds Vanilla Syrup and St. Elizabeth Allspice Dram.
I don’t love cocktails that are Allspice forward, but just a little can be really great. This was a wonderful Mai Tai.
Glassware by B-Rex, paired with a B-Rex mug and Disney mementoes. The Mai Tai glass is still available so check out the B-Rex site.
2 oz Denizen Merchants Reserve Rum
½ oz Ferrand Dry Curacao
½ oz Latitude 29 Orgeat
¼ oz Don’s Spices no.2
1 oz Lime juice
Tiki Mug Monday
This is a Woody Miller mug made for a local home bar. I was lucky to score one from the bar owners and it’s perfect for “Spooky Season” (a term that somehow I’ve missed until this year). This one is truly horrific.
The liquid inside is a secret elixir, known only to the creator.
Blood Orange Eastern Sour
For a while now I’ve been extolling the virtues of Valencia Orange Juice in cocktails. So much sweeter and flavorful than standard bottled orange juice or even fresh squeezed from Navel Oranges. Blood Oranges seem to be in season, so I thought I’d make my favorite OJ-forward cocktail and see how it compares.
Blood Orange Eastern Sour
¾ oz Lemon Juice
2½ oz Blood Orange Juice
¼ oz Orgeat
¼ oz Sugar Syrup
2 oz Bourbon (Wild Turkey 101)
I really liked this version. Obviously the first thing you see is how deep the red color of the Blood Orange juice is. The flavor is a little bit more tangy than the Valencia but still works well with the rest of the ingredients. I might up the Orgeat by another ¼ oz if I make this again. If you can find Blood Oranges, give this a try.
Blood Orange Mai Tai
Apparently blood oranges are in season, so I played around with them. First up is this Mai Tai made with white spirits and topped with some blood orange juice. Seems perfect for Halloween.
2 oz Probitas White Rum
¾ oz Cointreau
½ oz Orgeat
1 oz Lemon juice
Float ½ oz Blood Orange Juice
Very tasty.
Collins Glass: Father of All Gods and Goddesses by B-Rex
I’ve already got too much glassware but had to get this one from a new two glass set by Brian Rechenmacher. Disney fans will see the connection. The set is available in either purple (pictured) or green. Check it out on B-Rex’s website.
This Collins glass is not as tall as a Zombie glass so this was an interesting size and perfect for a tall Mai Tai made with funky Hampden Estate rum.
