tiki

Harlow & Sage

Estamos de regreso con una nueva serie the bebidas utilizando tequila como la base principal, jugando con la idea the mezclar regiones…. JK. The blog is still in English. For now.

Hello again, muchachas and welcome to the last post which features the stellar photography by Lyudmila Zotova. Hopefully there will be more down the line with her (or other rad people out there!) but there was only so much you can do in a couple hours. Though I do believe Sting would disagree with that statement.

I was recently told that my drinks, interesting as they may seem, are not always easy to make due to some of the ingredients not being so easy to find. My initial reaction was: Oh fuck. What do you mean you cant find a rare form of gum Arabic that only grows in a tiny region of Africa?! You mean to tell me not everyone has access to the vast options of booze we swim in (like Scrooge McDuck) here in Boston?!

I want there to be a big range of cocktails you can make anywhere but I also like introducing readers to new products that I believe are exciting and new in the arena of craft cocktails but I’ll make an effort to make them as accessible as possible moving forward, with the occasional sumptuous tipple.

*Remember a while back when I posted this gin drink (which I’ve since updated so do check it out) where I used this fun syrup made from guava juice and sage ?!? No? It’s totally cool. We’re still friends but I will NEVER forget this betrayal.

I was just fucking around with the idea of tiki but with “Spanish flair”. What that means exactly, I don’t know. But I imagine it would be like me going out to a bar wearing a Hawaiian shirt, those sweet shoes bullfighters wear and a Mexican sombrero. If you wear this exact combination when you go out, please don’t. Just. don’t

Once you’ve made the syrup and placed it in some form of bottle or empty milk carton, you can start cranking these out in no time. My wife gets thirsty real quick so I’ve learned to make these in about 8 seconds. I know better now. Oh no, I think she’s coming…

Harlow & Sage

2 oz reposado tequila [ Espolon ]

3/4 oz Licor 43

1 1/2 oz guava & sage syrup

1 oz fresh lime juice

several dashes of Peychaud’s bitters

Measure and pour all except for the bitters in a shaker
Add some ice (ice), baby?
Beat the hell out of it and strain into a glass full of crushed ice
Hit it with the Peychaud’s bitters at the top to give it a nice red color
Garnish with sage leaves / kaffir lime leaves, an orange peel or a picture of me.

[ Enjoy ]

I used fresh guava for the syrup in this recipe BUT you can literally use ANY fresh fruit and I bet you it will work, as long as it’s sweet in nature with a strong backbone. This would go perfect with stone fruit like peaches mirabelle plums just to name a few.

Eventing: Spotted Tiger Pop-Up

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In this first installment of Eventing, we visit The Spotted Tiger Pop Up hosted by the Siegfried & Roy of bartenders (get it?! …cause its 2 dudes and a tiger?! …nobody? I will die alone), Ran Duan and Daniel Lynch at Empire in Boston, MA.

The event was sponsored by Bacardi and featured a rum-based cocktail menu deigned by Ran and Dan, who went by the names Ran-Kwon & M.E.T.H.O.D. Dan respectively for the night. There was Bacardi rum everywhere. There was also sushi (served by Empire’s kitchen) but I didn’t get to taste any of that because life is unfair (aka ‘poor time management’ on my part), so you wont be seeing any of that here, kids.

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Drinks were poured into coconuts and pineapples all over the damn place by the crew @ Empire lead by these 2 darlings. No. That’s a lie. Technically they were poured in a very specific place behind the bar. I’m sorry I fooled you just now.

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You may already know about Ran Duan (I wrote about his bar, The Baldwin here) from kicking the crap out of Boston shakers with his patent pending 2-handed-gallop-shaking technique and Dan Lynch, previously of The Hawthorne, now bar manager over at the upcoming Liquid Art House.

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A fun, rum-fueled event by The Spotted Tiger. Looking forward to the next one.

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Traitor Vic

2 parts spiced dark rum [ Captain Morgan 100 proof ]
1 part fresh lime juice
1/2 part ginger liquor [ Domaine de Canton ]
1/2 part orgeat [ if you can make your own, you’re my hero ]
orange bitters [ Scrappy’s Bitters ]
mint sprig

IMPORTANT ANNOUNCEMENT: I broke a 1/2 full (ever the optimist) bottle of Averna Amaro pulling my rum out of the liquor cabinet when making this. You’ll never know my pain. Now sometimes I wake up in the middle of the night in a cold sweat because of this. “The wrong kid died!”

How to:
Shake the rum, juice, liquor and orgeat.
[ mai tai’s are served in the ice they were mixed in. Fuck that ]
Pour into a rocks or collins glass filled with cracked ice.
Hit it with a couple cashes of the bitters
Slap the taste out of the mint sprig’s mouth [ that makes no sense ] and tuck it into the drink.
[ Enjoy ]