Measure & Stir

A Craft Cocktail Blog for the Home Bartender that Focuses on Original Creations Drawn from Culinary Inspiration.


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Macadamia, Cinnamon, Orange, Rum

I visited my parents’ house last weekend, and it was my great pleasure to mix drinks for my family while I was there. My father’s home bar puts mine to shame, of course, but the majority of his collection consists of whisk(e)ys which are too fine to mix. As such, it was an excellent venue for creativity. I made an orange oleo saccharum, because they did not have any syrups, and I wanted something which would be versatile and unusual. A good oleo saccharum is really nothing more than a citrus syrup, but it is much better than any other type of citrus syrup that one could make, on account of its high oil content.

As I was searching the bar for spirits to pair with it, I spied a bottle of the now defunct Hawaiian Macadamia nut liqueur, Adamia, and I knew that I could put it to good use. I live in an old building in the city, and my appliances are old if they even exist, but my parents enjoy all the luxury of modern suburban kitchen accoutrements, including a refrigerator that makes crushed ice. Though I do not mind crushing ice with a mallet and Lewis bag, I was immediately drawn to the simple convenience of holding the glass underneath the ice dispenser and pressing “crush”.

Glass of crushed ice firmly in hand, I resolved to make something tiki, and the next thing I needed was rum. Fortunately, my father had a bottle of Dogfish Head’s Brown Honey Rum, which is probably the most unusual rum I have had the pleasure of tasting. It greets the palate with a strong honey flavor which is loud and clear even underneath lime juice, macadamia nut liqueur, and orange oleo saccharum. Dogfish Head also makes some of the weirdest (and most delicious) beers on the market, so it’s no surprise that they would also make very unusual rums and gin. Now I’m hoping they get around to doing an amaro.

Tkach Tiki Delux

1.5 oz Dogfish Head Brown Honey Rum
1 oz Macadamia Nut Liqueur (Adamia)
.75 oz Lime Juice
.5 oz Orange Oleo Saccharum

Shake over ice and then pour over crushed ice. Break a cinnamon stick in half and insert it into the ice. Spear a lime wheel with one of the cinnamon sticks.

When you use high quality ingredients, tiki drinks practically make themselves. The crushed ice will add extra dilution to the drink once it reaches the glass, on account of its high ratio of surface area to volume. As such, a little more sugar is needed to make the drink pop. Depending on the rum you use, you’ll need to adjust your proportions a bit to make sure that the liqueur, the rum, and the lime are in balance. It’s not always going to be exactly the same, but the key is that each flavor in the drink is strongly salient.

And please, do not neglect the cinnamon garnish. The crushed ice will totally dull any nose that you might otherwise get on the drink, and half the value of crushed ice is that it can be used to lodge various spices and herbs. Of all the different drink formats, crushed ice provides the most maneuverability in creating your drink’s aroma. The smell of cinnamon combined with the nutty liqueur was positively paradisaical. It is important to break the cinnamon stick, and leave the broken side sticking out, as this will release the most fragrant oil.


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Mai Ta-IPA

Happy Thursday! I hope you had a great fourth of July. After all that time in the heat, it’s time to cool down with one of my favorite drinks, the Mai Tai.

When I encountered this variant from Jacob Grier, I knew that I had to try it. I diverged slightly from his formulation, in that I used the traditional Mai Tai garnishes of mint leaves and a smashed half lime, whereas he used a cherry. I also used a shorter glass, because I wanted to highlight the experience of inhaling the aroma of the garnish.

For the IPA, We (that is, I and my usual confederates) decided to use Dogfish Head’s 90 Minute IPA, and I took the opportunity to use the last of the Orgeat from last week.

Mai Ta-IPA

1 oz El Dorado white rum (Cruzan)
1 oz El Dorado 8 year aged rum (Matusalem Clasico 10)
1 1/2 oz IPA (Dogfish Head 90 Minute)
1 oz lime juice
3/4 oz Orgeat (Homemade)
1/2 oz Orange Liqueur (Clement Creole Shrub)

Shake all but IPA over ice and double-strain over fresh ice. Top with IPA and garnish with mint leaves and a smashed half-lime shell.

I was drawn to this recipe because I thought the IPA would be an unusual way to add bitterness to a drink that relies on citrus to be sour and bright. I have lost untold hours of sleep looking for a way to combine bitterness and sourness in interesting ways, and the sad truth is that these types of flavors don’t play all that well together. IPA accomplishes this marriage effortlessly, by combining the sourness of fermentation with the bitterness of hops.

To be honest, I didn’t care for the beery sourness of this drink on top of the other flavors in the Mai Tai — but then, when it comes to Mai Tais, I am a bit of a purist. This was actually the first drink I have mixed with beer, and while it won’t be the last, it will probably be the last for a while. I enjoy fine beers, but beer and spirits together rarely suit my personal taste. Even so, it was a fun experiment.