2 Tiki Cocktail Holiday Twists from Three Dots and a Dash
The award-winning tropical cocktail bar Three Dots and a Dash has just launched their seasonal, holiday menu filled with Christmas-y twists on tiki favorites.
Check out two of their festive recipes below and bring a little island flair to your holidays!
Mistletoe Mai Tai
Ingredients
1 oz. Cranberry Infused Jamaican Overproof*
1 oz. Aged Jamaican Rum
1/2 oz. Orange Curacao
1 oz. Cranberry Apple Tea**
1 oz. Fresh Squeezed Lime Juice
1 oz. Almond Orgeat
1 tsp Falernum
1 dash Angostura Bitters
3 drops Bittermens Cranberry Bitters
Preparation
Combine all ingredients in a mixing tin with 8 ounces of crushed ice.
Flash-blend for 5 seconds & pour unstrained into a rocks glass.
Garnish with mint bouquet, three cranberries skewered & edible orchid.
*Cranberry Infused Overproof
Ingredients
2 liters Jamaican Overproof
1 lb Fresh Cranberries
Preparation
Combine together in a sous vide bag, seal & cook in sous vide at 175 degrees for two hours.
Remove from the water bath, carefully open the bag & strain through the chinois into a clean container.
Allow to cool before bottling & refrigerating.
**Cranberry Apple Tea
Ingredients
1 liter Filtered Water
35 grams Rare Tea Cellars Autumn Harvest Cran-Apple Tea
Preparation
Bring water to a boil, remove from heat, add tea & let steep for 7 minutes, strain through chinois into a clean container and allow to cool before bottling & refrigerating.
Hot Buttered Rum
Ingredients
250ml Overproof Rum (Plantation OFTD)
250ml Aged Jamaican Rum (Appleton 12 Year Old)
500ml Water
750ml Butter Syrup**
Preparation
Combine in a large container and stir well.
Use a double boiler or sous vide bath and heat gently to 170F and hold for serving.
Pre-warm small glasses and fill 3/4 full with hot buttered rum.
Gently top with prepared hand shaken cream poured down the back of the spoon.
Garnish with grated nutmeg.
Additional Notes
Ticaloid 210s is a combination of gum arabic and xantham gum. It stabilizes the syrup allowing the butter to stay emulsified without separating. While it can be omitted, the butter will separate from the rum when heated or stored which makes for a less than ideal hot buttered rum experience.
*Butter Spice Tea
Ingredients
1000ml Water
10 grams Whole Black Peppercorn (Cracked)
30 grams Whole Cinnamon Sticks (Cracked)
10 grams Allspice Berries (Cracked)
Whole Cloves
2 grams Grated Nutmeg
Preparation
Warm the dry spices in a medium saucepan until fragrant.
Add 1000 ml water to the saucepan.
Bring to a boil, then reduce heat to low and simmer for 10 minutes.
Remove from heat and allow to cool to room temperature.
Strain through a fine mesh sieve and set aside for later.
**Butter Syrup
Ingredients
600 grams Nordic Butter
800 grams Butter Spice Tea*
800 grams Demerara Sugar
13 grams Kosher Salt
10 grams Ticaloid 210s (see description)
Preparation
In a large saucepan slowly melt butter. Add sugar, spice tea and salt to the pan.
Stir well until sugar is incorporated.
Slowly feather in ticaloid and stir well, ensuring no clumps remain.
If storing, cool to room temperature before placing in the refrigerator.
***Hand Whipped Cream
Ingredients
200ml Heavy Cream
20ml 1:1 Cinnamon Syrup
Preparation
Combine in a small glass bottle.
Shake hard until thick, but still pourable.
The post 2 Tiki Cocktail Holiday Twists from Three Dots and a Dash appeared first on Chilled Magazine.