Tiki Tiki Rum Rum Recipe

It’s not as impressive as 10 hours of extra features on the Lord of the Rings DVD set, but this recipe is our version of “behind the scenes.” When we shot our Spring/Summer 2020 collection in Joshua Tree last fall, our awesome creative team set up basecamp at Arrive Hotel in Palm Springs – a funky mid-century oasis with a stellar in-house gastro pub.

After hours in the desert sun, we’d wrap each day by chowing down on pastrami sandos and slurping fruity cocktails. We’d be lying if we said we got the recipes (we didn’t), but we did walk away with a renewed appreciation for tiki umbrellas and dark rum. So here’s our best attempt at a recreation… 

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Tiki Tiki Rum Rum (inspired by Wexler’s @ Arrive Palm Springs

Ingredients

• 2 oz. dark rum
• 1 oz. passion fruit syrup
• 1 oz. fresh lemon juice
• Pineapple slice, lime wedge, umbrella for garnish 

Directions

Fill a tall glass with crushed ice (if you don’t have crushed ice, put ice in a plastic bag and crush with a rolling pin — save and reuse the bag!). Combine rum, passion fruit syrup, and lemon juice in a shaker with some ice cubes. Do a little dance and shake until the shaker is cold n’ frosty. Pour into the glass. Garnish with pineapple slice, lime, umbrella… whatever feels tropical! 

 

The Quarantinarita

This recipe comes from Daisy, copywriter extraordinaire and cocktail Queen. 

I’ll be frank: I buy in bulk. Not toilet paper, but tequila. It’s a staple in my kitchen (right up there with garbanzo beans and Top Ramen), and it’s been the cornerstone of my “What’s in the pantry?” margaritas of late. 

With the shelter-in-place order in full effect in our Central CA town, I’ve had to get creative. I’ve started infusing simple syrups with anything I can scrounge (Rosemary? Yep. Lavender? Sure thing); I’ve made friends with neighbors with overflowing citrus trees; and I’ve resolved to use up all those random liqueurs that I bought for that one cocktail, that one time… 

So this cocktail – the Quarantinarita – is a product of the times: Costco tequila, big batch simple syrup, Aperol from last Summer’s “Spritz Blitz,” and oranges straight from my neighbor’s trees. It’s whatever’s in the pantry, shaken, poured over ice, and best consumed during a sunset neighborhood stroll. Yeah, I could get used to this. 

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QUARANTINARITA – MAKES 1: 

  • 1oz (standard shot glass) simple syrup 
  • 2oz tequila  
  • 1 cap-full of Aperol (about 1.5 tbsp) 
  • Juice of 1 orange 
  • Juice of 1/2 blood orange 
  • Bubbly water (club soda, La Croix, soda stream – whatever you’ve got) 
  • Blood orange slices for garnish
  • Ice 

To Make Basic Simple Syrup: 

1 cup water, 1 cup granulated white sugar. Combine and bring to a boil; simmer for 3 minutes until sugar dissolves. Cool immediately. Store in the fridge for a month or freeze forever. 

To Make the Drink: 

Fill a shaker with ice and combine simple syrup, tequila, Aperol, orange juice, and blood orange juice. Shake the living daylights out of it. Pour over ice and fill to the brim with bubbly water. Garnish with a slice of blood orange for fancy pants points. Enjoy responsibly and “air cheers” your neighbors. 

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Hibiscus Gin Spritz

Anyone else feel like we’re in a month full of Sundays? Well you know what they say: when life hands you Sundays, make brunch. Start with this Hibiscus Gin Spritz. It’s refreshing, citrusy, sweet, and has a healthy dose of DIY (because you’ve got the time). Toss on some Garden Party tunes and step into the sunshine. 

*Bonus: Make extra and and deliver to a friend’s doorstep. Nothing says “we’re in this together” like a cocktail delivery. 

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Hibiscus Simple Syrup: 

  • 2 cups cane sugar 
  • 1 cup dried hibiscus leaves (get at certain grocery stores or online) 
  • 2 cups water 

 

Combine water and sugar in a saucepan. Bring to a boil. Stir in hibiscus leaves and bring to a simmer. Keep stirring until you get a syrupy consistency that coats the spoon. Remove from heat and let cool. Strain hibiscus leaves and store syrup in a jar the fridge. Syrup will last for a week+ in the fridge and can be used in iced teas, over ice cream, in other cocktails, or anything else that calls for a sweet pick-me-up. 

Hibiscus Gin Spritz – makes 1: 

  • 1oz (standard shot glass) hibiscus simple syrup 
  • 2oz gin (full disclosure: we ran out of gin, so tequila works too!) 
  • 1oz lemon juice (typically the juice of 1/2 lemon) 
  • Tonic water 
  • Lemon slices 
  • Ice 

 

Fill a glass with ice (12oz glass or bigger is best). Add gin, lemon juice and hibiscus syrup. Give it a quick mix with a spoon. Top it off with tonic water and a few slices of lemon. Top with a flower from your garden if you’re feeling fancy. 

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How to Make Simple Syrup

It’s called “simple” for a reason. No matter how fancy they sound, they all boil down to water and sugar… boiled down. Kick up any drink with these 6 simple syrup recipes. Enjoy responsibly with friends.

Basic Simple Syrup

Need: 1 cup water, 1 cup granulated white sugar. Bring to a boil and simmer for 3 minutes until sugar dissolves. Cool immediately. Store in the fridge for a month or freeze forever. Use in any cocktail to sweeten things up!

Hibiscus Grapefruit

Need: 3/4 cup water, 1/4 cup whole dried hibiscus flowers, 1/4 cup sugar, and peels from half a grapefruit. Bring to a boil and simmer for 3 minutes, then strain and chill. Great with mezcal or tequila.

Cinnamon Syrup

Need: 1/2 cup water, 1/2 cup sugar, a couple of cinnamon sticks. You know the drill – bring to a boil, then add cinnamon sticks. Simmer 2-3 mins, then remove and chill. Great in an old fashioned or bourbon.

Rosemary Syrup

Need: 1/2 cup water, 1/2 cup sugar, 1 or 2 rosemary sprigs. Bring all ingredients to a boil and simmer for 3 mins until sugar dissolves. Remove from heat and cool for 30 mins. Strain (or just remove remove rosemary) and chill. Great in greyhounds or palomas (or any cocktail with grapefruit juice).

Habanero Simple Syrup

Need: 1 cup water, 1 cup sugar, 2 habanero peppers, quartered. Bring sugar and water to a boil until sugar is dissolved. Add peppers and reduce heat to low, simmer about 15 minutes (or longer if you like it spicy!). Remove from heat and let cool for 1 hour. Strain and chill. Pairs well with vodka or in a margarita.

Turmeric Simple Syrup

Need: 1 cup water, 3/4 cup sugar, a big thumb’s worth of fresh ginger root (peeled and sliced), 1 tsp turmeric powder. Bring water, sugar and ginger to a boil and simmer for 10 mins (if it’s not sweet enough, add a touch more sugar or a dollop of honey). Stir in turmeric until it’s dissolved. Strain through a coffee filter and chill. Tastes amazing in margaritas or screwdrivers.

Now we just need a good view and a good book

@shotsoflouis making us thirsty in Marrakesh

The Kickstarter

 

It’s time for your New Years detox! Break out the tonic and antioxidants, and maybe some gin too. Seriously. Gin has some amazing health benefits that you’d be wise to get hip to. The juniper berry, the key ingredient in gin, is nature’s Z-Pak: It’s a natural anti-inflamatory so it combats infection, soothes coughs and acts as a remedy for arthritis. Gin contains lots of bitter herbs (good for your digestive tract) and is considered a diuretic (great for those kidneys). It’s also been said that the antioxidants in the juniper berry aid in regenerating cells in your skin – wrinkles-be-gone! Tonic water is no shmuck either. Originally developed by the British Empire as a vehicle to deliver the anti-malarial drug called quinine, today’s tonic water has far less quinine but certainly does the trick to ease the gin down. But remember, everything in moderation (including moderation…). So raise a glass you your health, and have a prosperous 2017!

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The Kickstarter

2 oz. gin
4 oz. tonic water
2 lemon wedges*

*The traditional G&T calls for lime, but lemons are known to help you absorb nutrients quicker and more thoroughly throughout the day. Good on ya, lemons!

Order is important: In a chilled glass, add the gin. Fill the glass with ice – the larger the better. Squeeze in one lemon wedge then add the tonic. Squeeze in the second lemon wedge and give it a quick stir. Cheers!

The Boulevardier

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We all have that friend who’s ready for anything – he can open a beer with his shoe, navigate by the stars and always has a pack of cards handy. That’s our friend Joel. Joel came with us on our road trip to Great Basin National Park for the first time. He’s just the kind of guy you want around when the van breaks down on the highway, when you’re looking at a billion stars, when you need a nightcap to warm you from the inside out… True to form, Joel came prepared. He calls it The Boulevardier, we call it Joel’s Lighter Fluid.

The Boulevardier aka Joel’s Lighter Fluid 
2 parts bourbon
1 part Campari
1 part sweet vermouth

Combine ingredients in a shaker (or do what Joel did, put ingredients in a to-go coffee mug… just make sure it’s clean!). Take a lighter to the orange peel to warm it up, then twist peel to loosen up the oils. Serve up and garnish with the orange peel. Enjoy with good company and a raging campfire.

Blackberry Jack

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Photo and Recipe from State of Mine Blog

Maybe it’s the booze talking, but we feel pretty lucky to have Nina as a Toad. A master of all things crafty and DIY, Nina’s signature move is to kick off the weekend by turnin’ on the country tunes and whippin’ up tasty cocktails on Friday afternoon. Come 3:30 last week, Nina sauntered from desk to desk offering up her latest concoction – the Blackberry Jack. The results were mighty fine…

Ingredients for 2 cocktails:
2 tbsp lemon juice
4 tbsp homemade fruit shrub (direction’s below)
4 oz of Jack Daniels whisky
A splash of soda water
1 lemon peel

To make fruit shrub… 
1. In a pot mix: 1 cup white wine vinegar, 1 cup sugar, 1 cup berries (Nina used seasonal blackberries, but cranberries work well too).
2. Let the pot heat up until the liquid boils.
3. Lower the heat to a simmer and stir until sugar is dissolved and liquid is syrupy, about 7-10 min from start to finish.
4. Let cool and store leftovers in the fridge. The shrub should keep for 3-4 weeks so use it to liven up other cocktails, cider or lemonade.

To make Blackberry Jack…
1. In a shaker with ice, mix in lemon juice, shrubs and whiskey.
2. Shake well and pour into a chilled glass over ice.
3. Rub a lemon peel on the rim (Tip: Use a lighter to heat the peel then twist to release flavor)
4. Add a splash of soda water and garnish with a blackberry and lemon peel skewer. Cheers!

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Happy (Extra) Hour

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An extra hour of sunlight means getting outside after work, more sunset walks, a hearty garden and an extra hour of happy hour! Ok, maybe not an extra hour, but isn’t Daylight Savings a great excuse to whip up a pitcher of margaritas and unwind with good company?

The Mint Tangerita

3 tangerines, peeled
1 cucumber, diced
1 handful of fresh mint
1 cup fresh lime juice
3 cups sparking water
2 cups Cazadores tequila

In a pitcher, muddle together tangerines, cucumber and mint. Add lime juice, sparkling water and tequila. Mix well, pour over ice, salud!