Mele Kalikimaka! Get your surf board and a Mai Tai, we’re going gifting!
Cocktail gifts as bright and colorful as a Hawaiian sunset. And slushie machines. And light up fountains. For the person in your life who likes a side of tropical flair with their drinks, we’ve picked out a few of our favorites that would make great additions. Coconuts, pineapples, RUM, and more pineapples. I think all our bases are covered.
Dad does not want a tie this year…unless that tie is covered with tiki drinks.
What kind of boozy Dad do you have? I’m sure we’ll find a gift for him! Mail order of the month club Dad? Now with Rum! Athletic Dad? Beer bike! Swinger Dad? Sexy coasters! DIY Dad? Mix your own cocktail! Grilling Dad? Hot Dickel! Nerd Dad? Vader-Stein! Gourmet Dad? Beer chocolates! Getting Dad a bad gift is not an option this year.
If you’ve been over to the Stir and Strain Instagram page lately (and if you haven’t, what are you waiting for?!), you might have noticed a colorful trend starting to appear down the page: tiki mugs!
I’ve been a long time collector of tiki mugs but what good is having a collection if you never take them out to admire them, right? So I thought I’d get a little personal and share some favorites every Monday until I feel like I’ve shared enough.
So, if you’re a lover of tiki mugs, soon-to-be lover of tiki mugs, or just get a voyeuristic kick out of looking at other people’s stuff (all you Hoarders show fans…I’m looking at you), then click on over to our Instagram, give us a follow, and oogle along with us every Monday.
And hey! It’s not just my mugs. I’m encouraging Stir and Strain fans to show off your mugs too by including the hashtag #sstikimugmondays on your posts so everyone gets a look!
All Dad wants to do is drink good booze, read about some booze, and he doesn’t want rose gold barware. And maybe a steak. Actually, yes, grill him a steak too.
Want to surprise Dad with something new? Well, how about the best American Brandy sampler you need in your liquor cabinet right now? And don’t try and slip in some chintzy jigger you scored at the airport on the way to see him. Cocktail Kingdom now has gunmetal black bar tools: the manliest of the manly. Oh but he’s that manly? Well, just get him an Opinel knife. You can zest, cut, and I don’t know what else with this knife…cut down a tree to make a barrel? Books? Yes, Dad wants books. About booze.
You know guys, if we’re all thinking ahead. Maybe we should just freeze a bunch of peach slices, and then in a few months when we’re complaining about the cold, we can turn the heat up really high in the house and make a couple of these frozen peach cocktails? That sounds like a plan.
And while we’re on the subject of future endeavors, Stir and Strain will be taking a much, much needed vacation in October. A real one, unlike last year’s where I spent countless nights staying up scheduling out content and then still kept working through the break. I have to start convincing myself now that I don’t need to bring my laptop to go look at Fall foliage for two weeks.
But until then, we got a few more recipes and a couple extra special treats coming up! And now onto those cocktails…
6 ounces white rum, such as Caña Brava
4 ounces coconut cream, such as Coco Lopez
2 ounces simple syrup
2-3 ripe peaches, pitted and cubed
8 dashes Angostura bitters
1 ounce dark rum, such as Blackwell, divided (optional)
Ground cinnamon and 4 cinnamon sticks, for garnish
Combine rum, coconut cream, simple syrup, and Angostura in a zipper-lock bag or resealable container. Refrigerate at least 8 hours or up to overnight.
To serve, transfer the rum mixture to a blender and add 3 cups ice. Blend at high speed until well mixed and thick, about 45 seconds. Pour into 4 highball glasses and top each with 1/4 ounce dark rum (if desired), a dash of cinnamon, and a cinnamon stick.
The fresh, ripe fruit adds a ton of intense flavor in this creamy cocktail. The spice from the Angostura, the slightly sweet coconut and all that rum make for a fresh, tropical cocktail. For an extra boozy punch, float dark rum on top with a dash of cinnamon to enhance the aroma.
If you’re not local to the Los Angeles area but want to complete your own Tiki Cocktail training, you can score a copy of the Grog Log online through Amazon and start charting your boozy expedition today.
If you’ve been pondering what to read at the beach this summer, look no further! Today Stir and Strain in hosting a summer reading giveaway… of boozy books!
Whether you’d like to delve deeper into the mysteries of Vermouth, give yourself a weekend DIY project making shrubs, or chill out with a rum laden tropical treat on your own private island (a.k.a. your couch), these 3 titles will get the job done. Countryman press will be sending one lucky Stir and Strain reader copies of Shrubs: An Old-Fashioned Drink for Modern Times, Vermouth: The Revival of the Spirit that Created America’s Cocktail Culture, and Tiki Drinks: Tropical Cocktails for the Modern Bar. Here’s a little more on each book:
I have been nose deep enjoying these books this past month and I think you all would love them too! Check out the options below to enter and get up to 7 entries to win. Giveaway ends at 11:59pm PST July 14th, 2015. Please see terms and conditions below (sorry, only open to U.S. and Canada residents). Good Luck!
We take a break today from the regularly scheduled recipes and Booze News to update you all on what is about to be a few crazy weeks in the real life world of Stir and Strain. Some of you Instagram viewers may occasionally have seen some dimly lit Tiki drink photos over the past year tagged with #groglog on them and may have been scratching your head wondering what that all was about.
Well, my favorite Tiki bar in all the land, the Tonga Hut, has a not-so-secret club called the Loyal Order of the Drooling Bastard (which you can read about on the Tonga Hut website). In order to gain membership, one must drink every drink in the Grog Log over the course of one year (not all at once). Once you’ve completed the task, you get a plaque on the wall, and a fez, and a special coin that gets you a discount on drinks, and the undying admiration of all your peers.
Like many things in life, I’ve left a chunk of this until the last minute, and I have until August 13th to finish up the list. Follow along on this Tiki smorgasbord over at Instagram and, new to the dauntingly long list of social media applications I need to post on, Periscope (look for the links on Twitter, I have no idea how to link this up yet)!
So please, pull up a virtual barstool and join me for a few rounds of Tiki cocktails this summer.
When you go to events like this, or any event really, where custom drinks are served up, do you ever stop and think about all the drinks that just couldn’t make it to the table that night? Nathan (who also makes drinks for the Coconut Club and who you will see behind the bar more than me) and myself spend countless hours alone and together mixing up possible drinks that we think our audience will love. As much as we’d like to serve them all, some need to get cut from the line up due to timing and to prevent you all from getting alcohol poisoning from over indulging. We have your best interests at heart.
This drink came about during one of my R&D days but realized we already had the Piscolada Shrimp Cocktail, a customer favorite, already on the menu and the ingredients were too close to justify serving it.
So consider this the B-side drink. Turns out it makes a fabulous brunch drink. So, yes, you can drink Tiki at 10am.
This recipe utilizes frozen pineapple juice cubes for two reasons:
1. I had a huge amount of excess pineapple juice leftover from another drink and I can’t bring myself to waste things so I froze the juice up instead.
2. Frozen pineapple juice cubes mean way less watering down of your drink.
Champagne, Veuve Clicquot used here
nutmeg for garnish
In a blender, combine rum, coconut cream, pineapple juice cubes and bitters. Blend until well combined and no ice remains; consistency will be more like a thin soup, not a slush.
Pour about 3 ounces into the coupes and top with champagne.
Grate fresh nutmeg over the cocktails.
An interesting effect occurs when you top the base with champagne: the cream causes the drink to bubble and foam on top. It looks like a beautiful pillow of coconut cream that smells faintly of pineapple. While the cream and juice are quite sweet, as well as some sweetness from the rum, the champagne cuts right through offering some bitter and savory notes for balance. These particular bitters lend some notes of citrus and spice for further flavor enhancement. The cocktail is super light and easy drinking. Perfect for your next brunch, breakfast, or mid-week snack.