2/1/2024 0 Comments Nye whiskey cocktailsPineapple and Campari meet once again, but instead of stopping there with a Jungle Bird riff, this one is instead drawing from the whiskey-Campari connection to label this drink as a take off the Boulevardier, which is of course the whiskey-based variant of the venerable gin Negroni. You’ll probably want an especially large double old fashioned glass to hold this volume of liquid, be aware. All in all, it seems like a fusion of the two concepts.Ĭombine all ingredients in a mixing glass with plenty of ice. At the same time, though, there’s also some coconut milk involved, which might put you in mind of a Painkiller as well, especially if you chose to dust it with some nutmeg. This recipe, courtesy of Brown-Forman’s Coopers’ Craft brand of bourbon, basically seems to look at the bourbon and pineapple combination of the Halekulani and then add bitter Campari to the mix in order to create a riff on the ever-popular Jungle Bird cocktail. This will lengthen the drink, making for a refreshing cooler. Strain into a glass-preferably a tall glass filled with pebble ice or crushed ice. This recipe was created by Joe Robinson of the cocktail bar Standby in Detroit.Īdd all ingredients to a mixing glass with plenty of ice. The addition of spiced falernum syrup and raspberry syrup, however, keeps it from being too familiar as simply a “whiskey daiquiri”-as does the fact that it’s served over crushed ice. Rye whiskey is used here in lieu of the bourbon, and this recipe preserves the lime juice rather than switching it to lemon. Whereas the Halekulani is pretty big and punchy, with its base of overproof bourbon, the Bronx Cheer is a somewhat lighter, spicier and more elegant version of a whiskey-based, daiquiri type drink. Served in a rocks glass over ice, it’s somewhat more friendly and easygoing, like a tropically influenced whiskey sour. Served “up” in a cocktail glass or coupe, it’s a fairly potent tropical drink, akin to a stronger, whiskey-based daiquiri. The Halekulani can be served as either an “up drink,” or over a glass of fresh ice. 1 dash Angostura or otherwise aromatic bittersĬombine all ingredients in a mixing glass with plenty of ice. ½ tsp or 1 barspoon grenadine or pomegranate molasses Most Halekulani recipes call for strong bourbon of 100 proof or more, which gives this drink the punchy presence of a whiskey-based daiquiri, with a pineapple twist. It’s pretty much a template for other recipes on this list, in the sense that it swaps the rum out for bourbon, and other ingredients for ones that classically play well with bourbon-lemon juice instead of lime, and the addition of pineapple, which has long been one of bourbon’s best complementary flavors. It supposedly hails from the House Without a Key, the famous bar/lounge of the Halekulani Hotel in Hawaii, having been created at some point in the 1930s. And even for seasoned tiki fans, these whiskey-based drinks make for quite a novel change of pace.Īlmost certainly the oldest cocktail in this list, the Halekulani is like a textbook on how to adapt a rum-based tiki cocktail into one that instead features whiskey. If you’re an American whiskey geek who has never really dabbled in rum-although you really should-consider these cocktails a way to dip a more familiar toe into the world of tiki. So, what makes a bourbon or rye cocktail “tiki” if not for the rum? Well, it’s the same things you associate with any other classic tiki drinks-often an array of juices, along with accents from syrups, liqueurs and spice drams. And that includes the most American spirit of all, whiskey. Indeed, you can find a tiki drink recipe that contains almost any spirit imaginable. Two of the legendary Trader Vic’s most famous creations, the Fog Cutter and the Scorpion Bowl, each prominently feature other spirits in addition to rum-the Scorpion Bowl has brandy, while the potent Fog Cutter calls for brandy and gin. Put them together, and you have the tiki drink-cocktails defined by their long lists of exotic sounding juices, syrups, cordials and liqueurs … and yes, rum.įrom the very beginning, though, it’s not as if other forms of spirits have been prohibited from appearing in classic tiki drinks. This is no coincidence-the very idea of “tiki” as we think of it today is perhaps better defined as Polynesian Pop, and the ethos of Polynesian Pop was a romanticized version of the supposed adventure and “danger” inherent in the South Seas, combined with the tropical, rum-based drinks of the Caribbean. If you were asking a cocktail fan to define what makes for a “tiki drink,” then rum would surely be one of the first words mentioned.
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