I started a little early today, with the thought I might have more than one cocktail as I drink my way through some potential tiki drinks for my upcoming Tiki Thursday. I'm finding it amusing that I haven't yet selected a cocktail that would be served in a Tiki mug, but I've been avoiding having to use crushed ice and that's likely a big reason everything so far has been strained into a coupe.
I went again to Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki for the recipe for tonight's Twelve Mile Limit. This delicious mixture of rum, rye, brandy, grenadine, and lemon juice lets a bit of that rum flavor through while augmenting the sweetness with the grenadine and leveling it out a bit with the lemon juice. The rye and brandy are definitely playing supporting roles in this one. Technically, this is a Prohibition-era drink and not a Tiki drink but it's got rum in it, so who cares? This one will likely be the "sweet" rum drink on the menu; now I have to find something that tends towards the bitter end to balance it out. More research!
- 1 1/2 oz. rum (something lightly aged, like the Appleton Estate Signature Blend is perfect here)
- 1/2 oz Rye (I used my standby, Old Overhold)
- 1/2 oz. Brandy
- 1/2 oz Grenadine (Small Hand Foods grenadine is both excellent and local (if you're in the Bay Area)
- 1/2 oz Fresh Lemon Juice
- Combine ingredients in a shaker, add some ice, and shake for about 15 seconds
- Double-Strain into a chilled cocktail coupe.
- Express the oils from a lemon peel over the drink and then use the peel as a garnish.
- Enjoy! This one gets better as it warms up a bit.