recipe

Freestone Peach Punch

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Peaches!

We had some bags of frozen peach slices in the freezer.  Then we had some peach punch.

Freestone Peach Punch

  • In a blender add and blend:
    • 1/2 cup of fresh lemon juice
    • 3/4 cup of bakers sugar
    • 1/2 cup of frozen peaches
  • Pour puree in a pitcher and add:
    • 2 1/4 cup of water
    • 2 cups of young white rum
    • 1 cup of apple brandy
    • 1/2 oz of Bittermens Tiki Bitters
  • Stir!
  • Pour over crushed ice and serve

 

Cacao Husk Punch

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Warm and delicious

Delicious

While on our honeymoon in the Dominican Republic,  we visited the ChocoMuseo in Punta Cana.  My family once owned a chocolate shop so I’m always curious to see whats happening with chocolate while in my travels.  Besides an amazing chocolate Mama Juana they sell, they also had cacao husks for sale which they recommended preparing like tea and adding honey.  The below recipe is substituting brewed tea with the brewed cacao husks (no honey/sugar).

Cacao Husk Punch

  • Prep a lemon wheel notch cut for a glass, a straw,  and a 13.5 oz glass with ice cubes
  • In a metal tumbler, add:
    • 1 oz of Selvarey rum
    • 1/2 oz of Kahlua
    • 1/2 oz of triple sec
    • 1 tbsp of bakers sugar
    • 1 oz of fresh lemon juice
    • 1 1/2 oz of cacao husk tea (unsweetened)
  • Shake with ice for at least 20 seconds and the tumbler is frosty
  • Pour and strain with a Hawthorne and fine mesh strainer into the glass
  • Garnish with the lemon wheel and straw

 

Orange Crocus

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Orange Crocus

I had some saffron sitting in the spice cabinet that needed to be used.  Food?  No way.  Drink!

The Orange Crocus

  • Prep a small orange wheel and notch cut for the rim of a glass.  Chill a sour glass.
  • In a metal tumbler, add:
    • 2 oz of Havana Club 3
    • 1 oz of fresh orange juice
    • 1 tsp of clover honey
    • 1 bsp of fresh ground true cinnamon
    • 3 threads of Spanish saffron
  • Shake with ice for at least 20 seconds and the tumbler is frosty
  • Pour and strain with a Hawthorne and fine mesh strainer into the glass
  • Garnish with orange wheel

 

The Inforte Sour

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The Inforte Sour

Classy with the price tag

Not rum, but delicious.  Inspired to create a drink for a friends birthday, I came up with this sour.

The Inforte Sour

  • Prep a lemon wheel and blackberry on a toothpick.  Chill a sour glass.
  • In a metal tumbler, add:
    • 1 1/2 oz of vodka
    • 1/2 oz honey liquor (I used Barenjager)
    • 1 oz of fresh lemon juice
    • 1 tbsp of bakers sugar
    • 4 fresh blackberries cut in half
    • 1/2 oz of egg white
    • .5 ml of vanilla powder
  • Shake with ice for at least 20 seconds and the tumbler is frosty
  • Pour and strain with a Hawthorne and fine mesh strainer into the glass
  • Garnish with lemon & blackberry

Bonita Sangre Flor (Blossom)

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Oh yeah

Oh yeah

One of our favorite rums is from Selvarey.  If you follow us on Instagram, that should be obvious. While delicious on its own to sip, we couldn’t help but try it with blood oranges which were in season.  This is a blossom mixed drink.

Bonita Sangre Flor

  • Prep a half of a blood orange wheel and notch cut for the rim of a glass
  • In a metal tumbler, add:
    • 1 1/2 oz of Selvarey rum
    • 1/2 oz white chocolate liquor (preferably Marie Brizard or French)
    • 1 tsp  bakers sugar
    • 1 oz of fresh blood orange juice
  • Shake with ice for at least 20 seconds and the tumbler is frosty
  • Pour and strain with a Hawthorne and fine mesh strainer into the glass
  • Garnish with blood orange wheel.

Grogs Using Mexican Sodas

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A good buddy of mine has opened a bar in an area of Los Angeles called Boyle Heights.  The Whitt (on Whittier Blvd) definitely has a Mexican theme with most of the surrounding community having Mexican ancestry.  I wanted to come up with a few signature drinks for him that would be fast,  easy to make, and taste of Mexico.  Our house is always stocked with Mexican coke for Cube Libres so the inspiration came quickly to create grogs based on other Mexican sodas.

Easy to find at local stores

Easy to find at local stores

Below are two that tasters seem to enjoy the most.  Both drinks were served in Libby#115 13.5oz glasses tumblers.  The idea being that the soda is still the highlighted flavor.  Smaller oz glasses would, of course, bring out the other flavors more.  The serving ice cubes were 1 1/4 inch squares.

Mielzana Cooler

  • Prep an apple wheel and notch cut for the rim of a glass
  • Add ice cubes to the serving glass
  • Pour in 2oz of Ron Miel,  1/4 oz fresh lemon juice and fill the rest of the glass with Sidral Mundet
  • Garnish with an apple wheel and straw

Apple/Rum/Honey/Lemon

Ron Miel isn’t a rum you can find everywhere.  I found it at Mission Liquor in Sherman Oaks and its worth having on your bar shelf.  You could try using honey and light rum but I would add all the liquids (not soda) and honey first, stir, and then add ice and soda.  Honey hardens when it gets cold.

Tamarind Cooler

  • Prep a lemon wheel and notch cut for the rim of the glass along with 1 long sprig of cilantro
  • Add ice cubes to the serving glass
  • In a separate tumbler/glass, add 2oz of Beefeater gin, 1/4oz of fresh lemon juice, and a 2-4 sprigs of cilantro. Stir together and then finely strain into the serving glass
  • Fill the rest of the serving glass with Jarritos Tamarind soda
  • Garnish with a lemon wheel, cilantro sprig and strawCilantro/Tamarind/Gin/Lemon

Sounds a bit unusual to mix a drink with cilantro but tasters were pleasantly surprised.  To add some kick to this, add 2-4 slices of Serrano peppers along with the cilantro, lemon juice and gin before stirring.  Make sure the strain is fine to avoid seeds in the serving glass.