Tiki Time! Plus Bluegrass!
Rejuvenated from my Colorado adventure, I wanted to keep that vacation vibe going with my local group of friends. The solution: tiki party! What better antidote to the summer doldrums than ice-cold fruity, boozy beverages served in festive mugs? So I flipped through the Smuggler's Cove guide for inspiration, and discovered a new-to-me cocktail (Tradewinds) and an old favorite (Jungle Bird). Then I turned to my file of drink recipes - a collection of hand-written 4x6 index cards, many bearing the stains of previous parties - and, after some deliberation, selected the Mandalay Mojito and Pharaoh Cooler to round out the menu.
The festivities were in full swing - blender humming, cocktails flowing, conversation lively - and then the bluegrass band showed up! Friend J had a gig earlier in the evening, and brought her group over for a post-show drink. I had no idea that we were in for an impromptu performance. First the banjo came out of the case, soon followed by the guitar, mandolin, and fiddles one and two. For the next two hours, this talented band of musicians treated us with their picking and singing. It was amazing! I plied them with cocktails to keep the tunes rolling (they were partial to Old Fashioneds), and the party wrapped up the far side of midnight. I owe them a huge thank-you for turning a fun evening into a truly memorable one. The only downside? Now my friends will expect live music at every gathering!
h.
Jungle Bird
1 ½ oz dark blended rum (I used Lemon Hart 80)
1 ½ oz pineapple juice
¾ oz Campari
½ oz lime juice
½ oz 1:1 simple syrup
pineapple fronds, to garnish
drink mixer, tiki mug, crushed ice
Steps
combine all ingredients with ice in mixer tin and flash blend
pour into mug and garnish
Tradewinds
1 oz black blended rum (the Lemon Hart again)
1 oz lightly aged rum (I used El Dorado)
1 oz lemon juice
1 ½ oz coconut cream (recipe below)
1 oz apricot liqueur (I used Rothman & Winter)
lemon wedge, to garnish
drink mixer, tiki mug, crushed ice
Steps
combine all ingredients with ice in mixer tin and flash blend
pour into mug and garnish
Coconut cream
13 ½ oz unsweetened coconut milk (1 can)
13 ½ oz rich (2:1) simple syrup
¼ tsp salt
Steps
combine all ingredients and mix well
