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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Naval Traditions

absinthe3

1 3/4 oz aged rum
1/2 oz Cruzan Black Strap rum
1/2 oz turbinado syrup**
1/4 oz Islay Scotch
2 dashes spiced bitters
flamed orange bitters*, for garnish

Stir the first five ingredients with ice and strain into a chilled cocktail glass. Flame the bitters over the drink.

*Mix equal parts Regan’s orange bitters and 151-proof rum in a mister bottle and spray through a flame above the glass.

**Mix turbinado sugar with an equal volume of hot water. Chill and bottle.

(Note: The photo above is from a different cocktail that uses the bitters torch.)

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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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Lazy Bear

Lazy Bear 008

3/4 oz Smith and Cross rum
3/4 oz rye whiskey
3/4 oz honey syrup (1:1 honey and water)
3/4 oz lime juice
2 dashes Fee’s Whiskey Barrel-Aged Bitters

Shake with ice and strain into an ice-filled rocks glass.

If the Fee’s bitters are unavailable, a good substitute is three dashes of spiced bitters, made by combining equal parts Angostura bitters and allspice dram.

I created this cocktail for the wedding of my friends David and Jeanette, who run the underground restaurant Lazy Bear in San Francisco.

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Black Glove

black-glove

2 oz aged rum (Gosling’s Black Seal)
1 oz sweet vermouth (Dolin)
1/2 oz nocino (Nux Alpina)
1 dash Angostura bitters
1/2 preserved walnut, for garnish
orange peel, for garnish

Stir with ice, strain into a chilled cocktail glass, and garnish with orange peel and preserved green walnut. You can buy the walnuts from Harvest Song here.

This is a version of a cocktail from the Metrovino menu that I adapted for use with commercially available ingredients for a Wall Street Journal article about unusual garnishes. The original drink uses our house nocino, which is spicier than those I find in stores. Though not really replicable, here’s our house recipe for the Black Glove:

1 1/2 oz Cruzan Black Strap rum
1 oz Dolin sweet vermouth
1/2 oz house Nocino

Stir with ice, strain into a chilled cocktail glass, and garnish with orange peel and preserved green walnut.

[Photo by F. Martin Ramin for The Wall Street Journal, styling by Anne Cardenas.]

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