During the 6 years of life that this blog has, I have been publishing various recipes, including those that I consider to be the basic ingredients for making tiki drinks. I’m talking about homemade ingredients such as Orgeat, Cinnamon Syrup, Pimento Dram, Falernum or Vanilla Syrup. In this post, I have decided to group these recipes through links to the articles in order to facilitate the location of these.
You only have to press the name of the ingredient to access the recipe:
Another particular ingredient used in tiki cocktails is a spicy liqueur called Pimento Dram, which is also known as Pimento Liqueur or Allspice Dram. It is a Jamaican pepper liqueur with a rum base.
Ingredients (aprox 1,2l):
Instructions:
Orgeat is an almond syrup of French origin widely used in cocktails by Trader Vic. The truth is that I have been working this ingredient on my cocktails for years, even before commercial versions were found in the Spanish market and, at the end, I always end up using two recipes, one faster or another more elaborate.
The first one that we should know is the most elaborate, consists on generating an almond milk first and then we can make our orgeat.
Ingredients:
Instructions:
The second and fastest way would be not to make the almond milk and start from an almond cream base.
Ingredients (aprox 500ml):
Instructions:
The truth is that both options are interesting, one because you have the orgeat done in about 20 minutes and the other because you can control the entire process from the almond milk. This would allow us to play and experiment with other types of nuts instead of almonds, such as: chestnuts, pistachios, cashews, peanuts, …
Yes, one month later I have to tell you that my rhum arrangé banana, chocolate and vanilla is a real shit…it has failed!!!!
From a few days ago I was looking that something was wrong with that rum…the other rhums arrangés are ok…but it was very cloudy and dark,and the sugar, bananas and chocolate makes a kind of dough in the lower part of the bottle.
Following with my recent experiments in Rhums Arrangés, I wanted to try a combination that I saw a few months ago produced by Cédric Brément: the rum called Punch Au Rhum Banane Cacao.
Thinking about it, I remembered an infused rum that I did a few years ago with a recipe extracted from the Beachbum Berry Remixed called Chocolate & Vanilla Infused Rum, and I thought that it could be great adding the banana…and yes, I’ve tried it!!!!
Another syrup very used on tiki drinks is the Vanilla Syrup.
This is a very easy syrup to make at home, you only need sugar, water and vanilla beans, and, of course, the homemade version is always better than the commercial.
In a recent day trip to the south of France, I bought some rhum agricole of Martinique and I was tempted from the first moment to follow working on the rhum arrangés. My first experience was a rhum arrangé sugar cane, vanilla and raisins and now I want to try some more fruity and because I was able to pick some apples directly from the tree…I wanted to do something with apple…and what could work well with apples? Of course: Cinnamon.
Looking inside of tiki cocktail books we could be surprised for some strange ingredients, and one of the most used is the Falernum.
Falernum is a spiced syrup original from Barbados, flavored with lime, cloves, ginger, and almonds…and depends on the recipe another kind of spices. Falernum could be alcoholic and non-alcoholic it depends on the version of it.
One of my hobbies is make experiments related with the mixology. After a long time working on experiments about bitters, I tried a new thing: rhum arrangé.
In tiki drinks, some syrups are often used. Some of these are hard to find in a lot of places of the world, and others that can’t offer the same quality and flavor in their commercial versions. For that reason, I started to do it at home, and in this blog i’ll write some of these recipes. Today I’m going to talk about the cinnamon syrup.
