u/Puddinshins

What started off as just a silly name that gave me a chuckle, evolved into this delicious creation.

Using my own Mole Negro liqueur, which brings potent flavors that are reminiscent of charred and roasted salsas of the Latin cuisine, combined with the smoke and funk of Sonoran Bacanora, I’ve made something that brings far more complexity and Latin flair to an already phenomenal drink.

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EL CHUPACABRONI

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• 1.5oz Bacanora
• .25oz Mole Negro Liqueur
• .75oz Carpano Antica
• 1oz Bruto Americano
• 1 dash black walnut bitters
• 1 dash chocolate bitters
• 3 drops hellfire tincture (Habanero, Serrano, Thai chillies, ancho, and guajillo)

Add all ingredients into a mixing glass

Add ice and stir until chilled

Strain into a lowball glass over a large cube of ice

Express an orange peel over top and discard

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The unique agave funk and subtle smoke of bacanora shows up front and center.

The parade of flavors continues as the earthy spiced notes of Bruto Americano and my Mole Liqueur fade into jammy fruit flavors. It finishes into slightly spicy and bitter notes with lingering wisps of smoke. The addition of walnut and chocolate helps to tie the whole thing together.

Seriously complex with a prominent bacanora agave identity, this Negroni variation has an enhanced lower register with tons of earthy notes.

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If you like this cocktail or any of my other posts, I’ve made an instagram to share my creations and would love to show more people my ideas!

https://instagram.com/overproofed.sip

As a new series I want to start, I’ll be sharing more original creations, with a focus on tiki drinks designed for and inspired by my collection of tiki mugs! It’s always a ton of fun seeing tiki drinks that are served in a specific tiki mug at famous tiki bars.

This first one is featuring one of my favorite mugs, The Cauldron of Spirits, by BrianBrainStudio. This isn’t actually a mug from a tiki bar, so this may technically be the first drink designed with this mug in mind.

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CRONE’S BREW

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• 1oz Aged Jamaican Rum (Papalin 5)
• 1oz Demerara Rum (El Dorado 8)
• .25oz Maraschino Liqueur
• .5oz Cynar
• .25oz Allspice Dram
• .75oz Molasses Syrup
• 2oz Tart Cherry Juice
• 1oz Lime Juice
• 2 dash Cherry Bitters

Add all ingredients into a shaking tin Add ice and shake until chilled Strain into a mug or glass over crushed/pebble ice Garnish with mint, 2 cocktail cherries, and several dashes of angostura bitters

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First off, I think the burnt orange color is eye-catching and enticing. This is one of the first drinks I designed for this series, and it took several iterations to get it right, but it’s finally where I want it to be.

Warm spices, plenty of Jamaican funk, burnt sugar, finished with tart lime and cherries. The dashes of angostura on top are a great prelude to the first sip. Tons of depth and dimension. The maraschino adds a lot of character with just .25oz. The warm notes of cynar, allspice, and molasses gently coast into the tart lime and tangy cherry juice before closing out with lingering spices and fruity funk.

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If you like this cocktail or any of my other posts, I’ve made an instagram to share my creations and would love to show more people my ideas!

https://instagram.com/overproofed.sip

This concept was born almost entirely out of a desire to make a drink with a pun-ny name. It just so happens that I’ve been experimenting with maraschino lately. One thing led to another, and I landed on MarTEAnez.

Using my favorite tea, Earl Grey, I infused some delicious barrel aged gin. I also changed the ratios around and made a few additions, resulting in the creation of this cocktail.

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EARL OF MARTINEZ

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• 1.75oz Barrel Aged Gin - Earl Grey Infused
• 0.25oz Maraschino Liqueur
• 0.25oz Italicus
• 1oz Sweet Vermouth
• 2 dash Orange Bitters
• 2 dash Angostura Bitters

Add ingredients to a mixing glass

Add ice and stir until chilled

Strain into a chilled coupe glass

Express orange peel and garnish with an orange twist

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A really unique and complex take on an already great cocktail. The change in ratios, increase in gin, and addition of the earl grey and italicus adds another level of dimension. The play of maraschino, italicus, and bergamot has a fun evolution as one fades in and out to make room for the other.

The light astringency and bitterness from the vermouth and tannins of the tea in the gin results in a delightful end to each sip, leaving a lingering perfume of orange and bergamot.

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If you like this cocktail or any of my other posts, I’ve made an instagram to share my creations and would love to show more people my ideas!

https://instagram.com/overproofed.sip

Mango and habanero are a phenomenal combination; both intensely fruity and floral. While one is refreshing, juicy, and sweet; the other is sharp, punishing, and crisp. Several concepts came to mind, but I knew one thing, it had to be tiki. I wanted to pay homage to both Latino culture and the tropical flavors of my homeland by combining herbs, mexican spirits, and tropical fruits.

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CANTINA FEVER

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• 1oz Tequila Blanco
• 1oz Oaxacan Cane Juice Rum (Alambique Serrano Cartier 30)
• 0.5oz Luxardo Bitter Bianco
• 0.75oz Mango Syrup
• 1oz Guava Nectar
• 0.75oz Grapefruit Juice
• 1oz Lime Juice
• 6 drops Hellfire Pepper Tincture (Habanero, Thai Chilis, and Serrano)
• 5 leaves Cilantro
• 5 leaves Mint

Add Mint, Cilantro, Tincture, and Juices to shaking tin

Gently muddle then add remaining ingredients

Add ice and shake until chilled

Strain into a chilled lowball or rocks glass over crushed ice

Garnish with cilantro and mint leaves

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What a delight! So much going on with a great evolution. Herbaceous notes of cilantro and mint lead into a fruit explosion of mango, guava, lime, and grapefruit before fading into floral habanero, lingering spice.

A really wonderful and complex drink, that really marries mango and habanero using cuisine and geographic connections. A tiki drink that oozes with Latin American influence.

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If you like this cocktail or any of my other posts, I’ve made an instagram to share my creations and would love to show more people my ideas!

https://instagram.com/overproofed.sip

My biggest loves in the spirit world are rum, tiki, and agave. One of the first drinks I ever fell in love with when I started my cocktail hobby was the “Port of Spain”; a delicious tart and smoky drink of mezcal, Orgeat, lime, and A LOT of angostura bitters. It continues to be one of my favorite drinks. This is inspired by the smokiness of that cocktail and the delicious combination of smoke and Orgeat.

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THE PITMASTER

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• 1.5oz Rye Whiskey
• .5oz Mezcal
• .5oz Sfumato Rabarbaro
• .5oz Falernum
• .25oz Allspice Dram
• .5oz Orgeat
• .25oz Lapsang Souchong tea
• .75oz Lemon Juice
• 3 dashes Tiki Bitters
• 3 dashes Angostura Bitters

Add all ingredients into a shaking tin

Add ice and shake until chilled

Strain into a chilled coupe glass

Garnish with charred lemon slice

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A bittersweet and deeply smoky cocktail. With a very complex and multifaceted smoke profile from peated smoky tea, earthy sfumato amaro, and the charred vegetal notes of mezcal.

Immediately met with a wall of spices and peat smoke on the nose, followed by a flood of flavor. The combination of warm tiki spices result in a beautiful dance with plenty of lift from the lemon juice.

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If you like this cocktail or any of my other posts, I’ve made an instagram to share my creations and would love to show more people my ideas!

https://instagram.com/overproofed.sip

In addition to my cocktail development adventures, I’ve found myself exploring the world of wine, more and more. One of my recent favorites has been Côtes du Rhône. I’ve really been enjoying the different offerings. This gave me the idea of trying to integrate it into a cocktail application, and what’s a more iconic wine cocktail than a New York Sour? This is my version of a New York Sour, but building on the notes of the Côtes du Rhône and highlighting french spirits. Rhum Agricole and Armagnac, along with some black pepper syrup and plum bitters to highlight the wine

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L’ARRIMEUR

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• 1oz Aged Rhum Agricole
• 1oz Armagnac
• .75oz Black Pepper Syrup
• 1oz Lemon Juice
• 2 dashes Plum Bitters
• 2 dashes Cherry Bitters
• 1 Egg White
• 1oz Float of Red Wine (Côtes du Rhône)

Add all ingredients except wine into a shaking tin

Add ice and shake until chilled

Strain and shake again vigorously

Strain into a chilled old fashioned glass over a large cube

Gently float red wine between the cocktail and foam

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Bright yet deep. Bursting with stone fruit flavor backed by the barrel notes of the Armagnac and Rhum. The addition of plum and cherry bitters really boost the flavors of the wine. Black pepper syrup helps to emphasize the tannic spice of the Côtes du Rhône, which itself, is a beautiful accompaniment to the Rhum and brandy. A refined and complex take on a New York Sour, built around synergistic French offerings from around the world.

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If you like this cocktail or any of my other posts, I’ve made an instagram to share my creations and would love to show more people my ideas!

https://instagram.com/overproofed.sip

EDIT: Thanks to everyone who corrected my French. My apologies

Inspired by one of greatest desserts ever created; Rasmalai, a south asian dessert of soft, pillowy, milk powder and cheese dumplings that are soaked in a sweetened cardamom, saffron, rose, and kewra cream/milk. Served with crushed almonds and pistachios. Easily one of my favorite desserts, deeply nostalgic, and dangerously addicting. I have a lot of favorite Pakistani foods, but this is easily in the top 3.

I infused gin with tons of cardamom, and then fat washed with browned butter to tame some of the sharp botanical notes while maintaining complexity and adding nuttiness.

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THE RASMALAI RISES TO THE TOP

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• 2oz Brown Butter Fat-Washed, Cardamom infused Gin
• .75oz Clarified Pistachio Orgeat
• .5oz Lemon Juice
• .25oz Heavy Cream
• 2 dashes Lemon Bitters
• 3 drops Rose Water
• 1 drop Kewra essence
• .5oz Egg White

Add all ingredients into a shaking tin

Add ice and shake until chilled

Strain cocktail and shake vigorously for 30s

Strain into a chilled coupe glass

Garnish with powdered cardamom, pistachio, almond and rose buds

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Lord have mercy! One sip and I’m a little kid again. The powdered cardamom and nuts hit you first with their perfume. The first sip floods your palate with floral and spice notes. Gin and brown butter are a phenomenal combination.

Not too sweet and not too tart. The .25oz of cream is just enough to add a bit of body and texture without veering the drink into dessert territory. The aggressive shaking and clarified orgeat helps keep the drink feeling light and airy.

This drink is an absolute delight. Hits all the notes of a beloved dessert, but adds a bit more depth. If you haven’t had Rasmalai before, I urge you to seek it out at your local international market or south asian grocer. Be sure to make this, so you know what you’re missing out on.

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If you like this cocktail or any of my other posts, I’ve made an instagram to share my creations and would love to show more people my ideas!

https://instagram.com/overproofed.sip

Happy Saturn Day! This is a Saturn riff I designed, swapping the Falernum with my homemade East Asia inspired Amaro, with tons of spices: Thai basil, ginger, cardamom, galangal, coconut, lemongrass, and a whole lot more. Passionfruit was swapped out for mango, and Orgeat was swapped for a toasted peanut orgeat. Plenty of East Asian and South Asian flavors wrapped up into a delicious gin tiki cocktail.

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10.7 HOURS

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• 1.5oz Gin
• .25oz East Asiamaro
• .5oz Mango Syrup
• .25oz Peanut Orgeat
• .75oz Lemon Juice

Add all ingredients into a shaking tin

Add ice and shake until chilled

Strain cocktail into the chilled glass with plenty of crushed ice

Garnish with traditional Saturn garnish or try u/MixedDrinkMixtape’s otherworldly garnish!

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What a galactic delight. The complex herbal punch of the amaro hits first, bright vegetal notes of Thai basil bleed into the explosive bright floral notes of mango, which lingers well through to the very end with a gentle peanut finish. A sincere and sophisticated homage to a phenomenal tiki cocktail, while still blasting off on a path of its own.

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If you like this cocktail or any of my other posts, I’ve made an instagram to share my creations and would love to show more people my ideas!

https://instagram.com/overproofed.sip

This month’s cocktail competition focuses on raspberry & elderflower. I wanted to try and highlight those flavors in a way that didn’t feel like a traditional sour variant, while also adding a bit of flair. When I saw elderflower tonic at the grocery store, inspiration struck; a Ramos Gin Fizz, but using pisco instead. The white wine flavors of pisco, I think, really highlight the brightness of raspberry and the floral notes of elderflower.

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La Garúa

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• 2oz Pisco
• .25oz St Germain
• .25oz Maraschino Liqueur
• .75oz Raspberry Syrup
• .75oz Lemon Juice
• 1oz Heavy Cream
• .75oz Egg White
• Elderflower Tonic

Add all ingredients except for the tonic an cream into a shaking tin

Add ice and shake until chilled and diluted

Add cream and an agitator spring to tin

Shake vigorously for a couple minutes (please don’t do 12, it’s not necessary)

Add a bit of elderflower tonic to the bottom of a highball glass

Strain cocktail into the chilled glass

Let rest in freezer for a few minutes to set the foam

Poke a small hole in the center of the drink with a straw and very gently pour in the tonic until the foam rises above the rim of the glass

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My arms are tired! Do not fall for the horror stories surrounding the Ramos Gin Fizz, you do not need to shake for 12+ minutes. 2-3 will suffice. Next time, I may even see how well this turns out using an immersion blender or a high power frother.

I initially made this drink without the cream, using just egg white, and while still delicious, the cream makes this so much better. Velvety smooth, a fantastic raspberry flavor with floral undertones. the bright white wine notes of Pisco, are the perfect base for raspberry and elderflower. Just a slight bit of bitterness from the tonic water. The addition of maraschino adds a wonderful dimension and mellows out the brightness of the raspberry and melds everything together into a wonderful creamy creation.

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If you like this cocktail or any of my other posts, I’ve made an instagram to share my creations and would love to show more people my ideas!

https://instagram.com/overproofed.sip

After many repeated failures to find a ripe, fragrant honeydew and being met with disappointing watermelon rind water, I made a discovery; Melon Calpico. A great melon flavor, excellent mouthfeel, and not too sweet. Could I have used Midori? Yes, but I don’t like it, and don’t want to buy a bottle.

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WHATCHA DEWN?

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• 1.5oz Raicilla
• .5oz Yellow Chartreuse
• 1oz Honeydew Juice
• 1oz Melon Calpico
• .75oz Lime Juice
• 5 mint leaves

Add mint and lime juice to a shaking tin and muddle.

Add remaining ingredients to tin

Add ice and shake until chilled

Double strain into a chilled coupe glass

Garnish with a mint leaf and melon ball

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A punch of melon goodness and the refreshing cool of mint. The rapidly approaching tartness of lime juice followed by herbal chartreuse, ending with a gorgeous, delicate, and smoky finish. All wrapped up in a silky drink with a light milky creaminess from the Calpico.

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If you like this cocktail or any of my other posts, I’ve made an instagram to share my creations and would love to show more people my ideas!

https://instagram.com/overproofed.sip

I’ve been really enjoying playing around with different kinds of fruits and vegetables lately, and finding ways to incorporate them. When I saw blueberry juice for sale in the store, I knew I had to buy it. Rather than just using it to make a syrup, I decided to acid adjust it. As a lover of all things tiki, I knew I had to make some tiki riffs, and the glorious Mai Tai was the first that came to mind!

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BERRY SUSPICIOUS

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• 1oz Aged Jamaican Rum - Worthy Park 109
• .75oz Aged Barbados Rum - Doorly’s 12
• .5oz Cane Juice Rum - Paranubes
• .5oz Dry Curaçao
• .75oz Walnut Orgeat
• 1oz Acid Adjusted Blueberry Juice
• 1 dash Lavender Tincture
• 1 dash Saline solution

Add ingredients to a shaking tin

Add ice and shake until chilled

Pour into a lowball glass over crushed ice

Garnish with mint, blueberries, and pineapple fronds

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Floral fruity notes of blueberries amplified by citric and malic acids. Walnut is a phenomenal compliment to blueberries. Almond Orgeat works great too, but there’s another layer of complexity with walnuts.

Very clearly presents as a Mai Tai, but with a lot more dimension than your typical Mai Tai. Plenty of fruitiness and nuttiness, with a fantastic rum blend that spans the dark fruit forward Barbados rum, the fresh vegetal Mexican cane juice rum, and a rich deep caramel Jamaican. Remember, rum and tiki feed the soul!

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If you like this cocktail or any of my other posts, I’ve made an instagram to share my creations and would love to show more people my ideas!

https://instagram.com/overproofed.sip

Spring time is highball time! I wanted to make a force carbonated fizzy drink, rather than your typical spritz. This is a bit stronger, but plenty lengthened, and with tons of fresh tart and vegetal flavors. I wanted to create something that had plenty of bright tang while presenting a bit of vegetal acidity. The idea of kiwi and apple came to mind, and I decided to cut their sweetness with some celery. I created a very lightly sweetened and acidified cordial of clarified kiwi apple and celery juices, before mixing with apple brandy, gin, and cocchi americano.

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THE CRISP

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• 1oz London Dry Gin
• 1oz Apple Brandy
• 1oz Cocchi Americano Bianco
• 4oz Kiwi Apple Celery Cordial
• 3oz Water
• 3 CO2 Cartridges

Add ingredients to a cream whipper

Charge with 2 CO2 cartridges, shaking for 30 seconds between charges

Let rest for 30 minutes, then expel gas

Pour into a highball glass over an ice spear

Garnish with a kiwi disc or apple slice

APPLE-KIWI-CELERY CORDIAL

• 240mL clarified 50/50 blend of green apple and kiwi
• 60mL Clarified celery juice
• 50g Granulated sugar
• 3g Malic Acid
• .5g Ascorbic Acid

Mix all ingredients into a jar and stir until sugar is dissolved. Adjust as needed

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Sweet and sour with just enough savoriness and salinity to be compelling. The vegetal bite of celery cuts through the fruitiness of apple and kiwi. The boost of apple scent from the apple brandy adds to the perfume of the drink and is made more present with the heavy carbonation. The kiwi and apple notes and the cocchi americano mesh very well, and the slight bitterness mellows out both the sweet and savory notes. Very easy to drink: a light, refreshing, and crisp cocktail perfect for enjoying all spring and summer long!

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If you like this cocktail or any of my other posts, I’ve made an instagram to share my creations and would love to show more people my ideas!

https://instagram.com/overproofed.sip

Bacanora is an agave spirit that must be made in the Mexican state of Sonora. Unique tequila as we know it, it doesn’t need to be made with Blue Agave, and unlike Mezcal, it doesn’t need to be made in Oaxaca the 9 states under the DOM for Mezcal. Bacanora is interesting because it lands somewhere in between tequila and Mezcal. Nowhere near as smoky as Mezcal, but not nearly as grassy and “fresh” as tequila. And because it uses a different type of agave, it has a unique flavor profile unlike other agave spirits.

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RED PADDLE

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• 2oz Bacanora
• .25oz Sfumato Rabarbaro
• .75oz Prickly Pear Syrup
• .75oz Lime Juice
• 1 dash Plum bitters

Add ingredients to a shaking tin

Add ice and shake until chilled

Strain into a lowball glass

Garnish with a cherry and lime peel

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The buttery notes of a tequila and whispers of mezcal smoke, plus the sweet pepper herbal notes of Agave Pacifica make for a fantastic foreground. Assisted by the floral kiwi and melon rind notes of prickly pear, a little boost of earthy bitterness and smoke from sfumato make for a drink that represents the offerings of the desert.

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If you like this cocktail or any of my other posts, I’ve made an instagram to share my creations and would love to show more people my ideas!

https://instagram.com/overproofed.sip

I’ve been struggling to find a use for the bottle of Iichiko Saiten, a high ABV 45% barley shochu. It has a very potent salinity and savory note that very easily overpowers many drinks I’ve tried designing with it. I had the idea to try and tame it through a fat-wash and felt that coconut would be a really complementary flavor, and it turns out my hunch was right!

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NOT A PIÑA COLADA

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• 1.75oz Coconut Fat Washed High ABV Shochu
• .5oz Overproof Demerara Rum
• .5oz Falernum
• 1oz Pineapple Juice
• 1oz coconut water cordial
• .75oz Lime Juice
• 2 dashes Saline Solution
• 4 dashes FeeFoam
• Rinse Absinthe

Add ingredients to a shaking tin

Add ice and shake until chilled

Strain into an absinthe rinsed coupe glass

Garnish with coconut peel

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This may be a hot take, but piña coladas are kind of overrated and mediocre. Far too creamy, often too dessert-y, and leave you feeling full, but the flavor profile is great. The use of shochu with the added caramel notes of an Overproof Demerara rum emulates the potent flavor of a coconut cream without all the richness that comes with it. There’s a great synergy between the savory salinity Of the shochu that mimics the taste of coconut water, especially backed by the fat wash. The addition of falernum, coconut water, and absinthe rinse adds dimension and lightens the drink, elevating it beyond a piña colada with a whole lot more character.

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If you like this cocktail or any of my other posts, I’ve made an instagram to share my creations and would love to show more people my ideas!

https://instagram.com/overproofed.sip

EDIT:

Coconut Cordial Recipe

• Take 10oz of coconut water and bring to a simmer

• Toast unsweetened coconut flakes to a golden brown in a dry pan

• Bring coconut water to a boil add the toasted coconut flakes

• Let simmer on very low for 30 minutes. Cut heat and let steep for 1 hour.

• Filter then add additional coconut water to bring volume to 20oz

• Make a 4:1 weak coconut water syrup

• Add 4.3g malic acid and 1.4g lactic acid

There’s so many aspects of Mexico to draw from to properly celebrate Cinco de Mayo. I’ve developed my own Mole liqueur because Ancho Reyes isn’t nearly interesting enough. I’ve combined components from various parts of Mexico to create a cocktail that is both interesting and culturally representative of all that Mexico offers. Mole negro from Oaxaca, jalapeños and cilantro from every good salsa and meal, Tamarind to represent those delicious little snacks that every child loves to eat, and Sotol; the indigenous agave adjacent plant that creates a most beautiful spirit! ——————————————————

AZTLAN GARDEN

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• 1.75oz Sotol
• .5oz Mole Negro Liqueur
• .75oz Tamarind Syrup
• .75oz Lime Juice
• 1 inch Jalapeño
• 2 springs cilantro
• 2 dash Aztec Chocolate Bitters or Xocolatl Mole Bitters

Add jalapeño, cilantro, syrup, and juice to a shaking tin

Muddle then add remainder of ingredients

Add ice and shake until chilled

Strain into a chilled coupe glass

Garnish with cilantro and express lime peel

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A tart, spicy, warm, and herbal drink. The delicious warm nuttiness and chocolate notes from the Mole liqueur and the bitters bridged with the herbal cilantro and smoky notes of the Sotol, all with a tart and tangy baseline of the tamarind syrup make a delicious drink that feels incredibly refreshing despite its ingredients and punchy flavor. It has a great evolution as the tang and smokiness transition to the herbal brightness of the cilantro fading into a lingering smoke and spice. It carries some umami with it and almost has some characteristics of carne asada and chimichurri, which may or may not appeal to everyone. If cilantro tastes like soap to you, I guess you’ll have to miss out…unless you like that. Cheers!

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If you like this cocktail or any of my other posts, I’ve made an instagram to share my creations and would love to show more people my ideas!

https://instagram.com/overproofed.sip

Coming in with another creation utilizing my Graham cracker syrup. This one is inspired by one of my favorite teas and the time honored tradition of tea time, which of course, is never complete with some cookies, crackers, and biscuits!

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CRACKED TEAPOT

• 2oz Earl Grey Infused Gin
• .5oz Amaro Montenegro
• .75oz Graham Cracker Syrup
• .75oz Lemon Juice
• 1 dash Tobacco Bitters
• 1 dash Orange Bitters

Add ingredients to a shaking tin

Add ice and shake until chilled

Strain into a chilled teacup

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A refreshing cuppa! The citrus notes of lemon, orange, and bergamot harmonize very well with the botanicals of gin. With potent notes of roasted black tea boosted by the earthy notes of the tobacco bitters, and just the smallest bit of astringency from tannins to remind you of a strong cup. The toasted barley and graham cracker notes come in as the citrus and tea begins to fade, just like taking a bite of your favorite cookie after a refreshing sip.

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If you like this cocktail or any of my other posts, I’ve made an instagram to share my creations and would love to show more people my ideas!

https://instagram.com/overproofed.sip

Winter won’t seem to quit so I wanted to make something that teeters on the edge of spring and winter. Combining lychee, ginger, and gin, creates something bright and floral that resolves into just a subtle bit of warmth and heat.

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DEEP BREATH

• 2oz Gin (James Gin London Drizzle)
• .75oz Lillet Blanc
• .75oz Lychee syrup
• .75oz Lime juice
• 1 dash Ginger tincture
• 1 dash 20% Saline

Add ingredients to a shaking tin

Add ice and shake until chilled

Strain into a chilled coupe glass

Garnish with lemon peel

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A yearning for springtime and a farewell to winter. The floral notes of lychee, lillet blanc, and gin are a burst of freshness that slowly fades into the warming burn of ginger. Both cooling and fresh, while just lightly spicy.

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If you like this cocktail or any of my other posts, I’ve made an instagram to share my creations and would love to show more people my ideas!

https://instagram.com/overproofed.sip

The world of Grand Arôme runs is so fascinating. The scents and tastes that can be extracted from cane juice or molasses, terroir, and wild yeast can result in some insane flavors. Here I set out to put some of those flavors on blast and highlight them in a more savory leaning style. A mix of a Grand Arôme cane juice agricole from Martinique and an aged molasses Grand Arôme from Martinique bound together with dry and earthy notes to create a savory sipper in the vein of a dirty martini ——————————————————

TAP ‘N’ NOD

• 1.25oz Rhum Agricole Blanc Grand Arôme (Holmes Cay Grand Arôme)
• .75oz Aged Molasses Rhum Grand Arôme (Raising Glasses Pelée’s Fury II)
• .75oz Cynar
• .75oz Lillet Blanc
• .25oz Green Chartreuse
• 3 dashes Lemon Bitters

Add ingredients to a mixing glass

Add ice and stir until properly chilled

Strain into a chilled lowball glass over a large cube of ice

Garnish with a skewered olive and feta cube

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As much as I can’t stand a martini, this feels like it has martini vibes. It’s dry, it’s herbal, and has a big bold olive flavor and prominent salinity. The evolution of both the grand arome rums is very long and complex, starting with heavy brine and olive notes and slowly fading into woody and lightly floral and herbaceous notes of dill, oregano, and mint. The earthiness and bitterness of the cynar further pulls it in a savory direction. A great drink to sip slowly and enjoy as a more complex alternative to a dirty martini. Feel free to serve up or on the rocks!

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If you like this cocktail or any of my other posts, I’ve made an instagram to share my creations and would love to show more people my ideas!

https://instagram.com/overproofed.sip

For anyone who loves rum and especially anyone who loves tiki, Orgeat is not an unfamiliar ingredient, but outside of those, I find it to be underutilized. Its tendency to muddy the color of anything it’s added to, is definitely a major “flaw” depending on who you ask, but NO MORE. Using the citric acid clarification technique from Derek at Make and Drink, I made my own Clarified Peanut Orgeat. A potent peanut flavor, rich texture, and no more opaque brown color; this clarified Orgeat really opens up a world of possibilities

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MONKEY’S RANSOM

• 1.25oz Bourbon
• .75oz Tequila Reposado
• .75oz Banana Liqueur
• .5oz Fernet Branca
• .75oz Clarified Peanut Orgeat
• .75oz Lemon Juice
• 4 dashes FeeFoam or .5oz egg white

Add ingredients to a shaking tin

Add ice and shake until chilled

Strain into another shaking tin and dry shake

Pour into a chilled lowball glass

Garnish with a brûléed banana slice

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A punch of peanut flavor quickly followed by a rush of banana. The peanut works really well with bourbon and add to each others nuttiness. The tequila brings in just enough buttery richness without too much brightness like a blanco would. A slight lift from the lemon juice, and an added dimension from the fernet that pulls you back in for another sip to explore some more!

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If you like this cocktail or any of my other posts, I’ve made an instagram to share my creations and would love to show more people my ideas!

https://instagram.com/overproofed.sip