Originals

Posted by TraderTiki on July 24th, 2007 — Posted in Bilge

These are just a few cocktails I’ve put together for event promotions, cocktail contests, or just playing around with new product. I think these are all just dandy, but I’ll leave that for your palate to decide.

Got a new liquor or liqueur you want a recipe for? E-mail me (blair AT tradertiki DOT com), send me a bottle and I’ll send you back a hum-dinger of a cocktail.

Belovéd, entry and top ten Finalist in the 2007 USA Pears Cocktail Competition

• 1.5 oz Pear Puree (Bartlett)
• Dash Pernod
• Dash Vanilla Syrup
• Dash Cinnamon Syrup
• 1.5 oz Pyrat XO Rum
• .25 oz. Maraschino Liqueur
• 2 dashes Fees Lemon Bitters
• Cinnamon/Sugar (for rim)

Chill a cocktail glass with Ice and Water. Place all ingredients except Lemon Bitters into shaker and shake with crushed ice until chilled. Remove ice and water from glass, squeeze a bit of pear around the edge of the glass, and rim glass with Cinnamon/Sugar mixture. Strain cocktail into glass, and dash the Lemon Bitters on top. Garnish with a think slice of pear, Red Bartlett if available.

The Creature from the Black Lagoon, aka ‘The Black Lagoon’

• 1.5 oz Hypnotiq
• .5 oz Green Chartreuse
• Juice of Half-lime
• dash Pernod
• float of Blavod (Black Vodka)

Shake all but Blavod with ice. Strain into cocktail glass, and float Blavod on top.

Gin and Cin, Developed for Mixology Monday: Gin

• 2 oz. Gin
• 1 oz. Ceylon Cinnamon Syrup
• 1/2 oz. Lemon Juice
• 2 dashes fee bitters
• 1/4 tsp Fresh grated Ginger
• Ginger Beer (Ginger People STRONGLY advised)

Shake all ingredients except Ginger Beer in a shaker, strain into ice-filled chimney glass. Top with Ginger People Ginger Beer. Garnish with ginger slices and powdered cinnamon.

Happy Hoti, developed as a promotional recipe for Tiki Kon V, 2007.

• 2 oz. Pyrat XO Reserve
• 1/2 oz. Fresh Lemon
• 1/2 oz. Falernum
• 1/2 oz. Rock Candy Syrup
• dash Fee Bros. Old-Fashioned Bitters

Shake well and strain into cocktail glass. Garnish with maraschino cherry and mint leaf.

The Invisible Man

• 1.5 oz Gin
• 2 oz Aquavit
• 2 dashes Maraschino Liqueur

Stir with ice and strain into cocktail glass.

Kiss of the Dragon, made to highlight the flavors and color of Dragon Fruit

• 1 oz. DragonFruit Syrup
• 1 oz. Pyrat Blanco (sub Cruzan Light)
• 1/4 oz. Fresh Lime
• 1/4 oz. Parfait Amour
• dash St. Germain

Shake with crushed ice and strain into cocktail glass.

The Mummy

• 2 oz Rye (Wild Turkey 101 proof)
• 1/2 oz Honey Mix
• 1/4 lemon juice
• dash St. Germain
• dash Blood Orange Bitters
• dash Fees Whiskey Barrel Aged Bitters

Shake with ice and strain into cocktail glass. Rim with lemon juice and cinnamon.

NW Old-Fashioned

• 2 oz. Bulleit Bourbon
• 1 small orange slice
• 1 tablespoon maple syrup
• 2 dashes Angostura bitters

Muddle the orange slice at the bottom of the glass, add ice, build the drink and stir. Garnish with orange slice, serve with slice at 2pm

Raspberry Cocktail

• 2 oz. Raspberry Infused Rum
• .5 oz. Gomme #1
• .25 oz. Fresh Lime Juice
• Rinse Fee Bros. Orange Bitters

Shake with Crushed Ice and strain into chilled cocktail glass that has been rinsed with Orange Bitters.

Wisdom of Pelé, developed for MxMoVVIII: Limit One

• 1 oz Demerara 151
• 1 oz Dark Jamaican (Coruba)
• 1 oz Light Virgin Islands (Cruzan)
• 1/2 oz Aged Martinique (St. James extra old)
• 3/4 oz Lime juice
• 3/4 oz GrapeFruit juice (Oroblanco)
• 3/4 oz Falernum
• 1/2 oz Honey Mix
• 1/4 oz Cinnamon Syrup
• 2 dashes Fees Whiskey Barrel Aged Bitters
• 1/4 oz. Navan Vanilla Liqueur (float)

Put all ingredients except Navan into a Shaker and mix 6 seconds on a standing mixer. Pour with ice into 14 oz. Zombie glass and float Navan.

Veilleés Punch, contest entry for the 2008 Tales of the Cocktail cocktail competition

• 2 parts White Grapefruit Juice (Oroblanco)
• 2 parts Strong Black tea (cold)
• 1 part Pimento Liqueur (substitute allspice syrup if none available)
• 3 parts Old New Orleans Amber Rum
• 1 part Martell VSOP Cognac (float)

Single: Use 1/2 Ounce as the part. Shake all ingredients except cognac with ice, strain into a rocks glass with fresh ice. Float cognac.

Punch: Portion with 1/2 Ounce as the part, as many servings as you estimate guests will imbibe. Fill a punch bowl halfway with ice, pour all ingredients except cognac in a separate container and stir. Pour the mix over ice. Keep the cognac in a decanter on the side for guests or bartenders to float for each guest.