Hopped Up Nui Nui

Hopped Up Nui Nui -- traditional recipe + 1 oz IPA.

2 oz amber rum
1 oz IPA
1/2 oz lime juice
1/2 oz orange juice
1/4 oz cinnamon syrup
1/4 oz Don’s Spices #2
1 dash Angostura bitters

Shake all ingredients with ice and strain into an ice-filled rocks glass. Garnish with a cherry and umbrella.

This is a twist on the classic Nui Nui, adding just a touch of bitterness with the IPA. Background here.

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Mai Ta-IPA

maitaipa2

1 1/2 oz IPA
1 oz white rum
1 oz aged rum
1 oz lime juice
3/4 oz orgeat (B. G. Reynolds)
1/2 oz triple sec

Shake all ingredients with ice and strain into an ice-filled collins glass. Garnish with a cherry (on a parasol, of course!).

For the Metrovino menu, we served this with Ninkasi IPA, and Combier orange liqueur, and two ounces aged rum in place of the mix of aged and white,.

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Caip-beer-inha

caipbeerinha

2 oz cachaça
1/2 lime, cut into quarters
1 tablespoon sugar
1 oz IPA

Muddle the sugar and lime, add the cachaça, and shake with ice. Pour everything into a rocks glass, top with the IPA, and give a gentle stir before serving. The IPA should add just a touch of bitterness; using too much will make the drink unbalanced.

The idea for adding IPA to a Caipirinha comes from Ezra Johnson-Greenough, who also adds herbs. The version above is from the Metrovino menu, where we made it Novo Fogo Silver cachaça and Ninkasi IPA.

[Thanks to Brenda from Food Shed for the excellent photo.]

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