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I like to travel, f*ck with technology, and partake in the occasional tropical drink.
I am also a co-host on The NBD Show podcast.
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Showing posts with label TikiLife. Show all posts
Showing posts with label TikiLife. Show all posts

 

 

SC Hot Buttered Rum Batter

1 teaspoon freshly ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon freshly ground black pepper
3/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground anise seed
2 cups salted butter
4 cups packed golden brown sugar
2 tablespoons Brer Rabbit Mild Molasses
1 teaspoon vanilla extract

Combine the spices in a small bowl and set aside. Melt the butter in a saucepan over low heat, add sugar and stir constantly. Add molasses and vanilla extract and stir. Finally, stir in the spice mixture. Continue to stir on lowest possible heat until all items mix thoroughly and butter does not create a separate layer, about 15 minutes. Let cool slightly and while still soft, pour batter into storage containers. Seal airtight after batter has cooled completely. It will keep until the expiration date of the butter used.

Now that you've done the hard work, make yourself a Smuggler's Cove Hot Buttered Rum by combining 3 barspoons of the above batter and 1 1/2 ounces of blended aged rum in an Irish Coffee glass, top with 6 ounces of hot water and stir. Serve with a cinnamon stick, but feel free to garnish with whipped cream and some freshly grated nutmeg if you so desire. I'm sure Martin, Rebecca, and the Trader wouldn't mind.




Ingredients

  • 1 cup light or dark brown sugar
  • 2 tablespoons water
  • 6 tablespoon butter
  • 1/2 teaspoon  salt
  • 1/2 teaspoon cider vinegar
  • 3/4 cup heavy cream divided
  • 1/2 teaspoon rum extract
  • 4 bottles (12 oz. bottles) cream soda

Instructions

  1. In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
  2. Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
  3. Once the mixture has cooled, stir in the rum extract.
  4. In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
  5. To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

 

 



Ingredients:

  • 1 oz. Malibu rum
  • 1/2 oz. Kahlua
  • 1/2 oz. dark cocoa liquor
  • 1 C hot chocolate
  • Whipped cream and chocolate shavings for topping if desired.

 

 Directions: 

Prepare hot chocolate as per your recipe. Add rum and Kahlua. Top with whipped cream and shavings if used.


Here is another classic Carthay Circle favorite I found on the ohmy.disney.com blog. The Double Pear Martini is a very light and sweet pear cocktail that if you haven't tried you need to. This is the perfect cocktail on a hot day while relaxing in the cool dark Carthay Circle Lounge.

The Double Pear Martini:
  • 1 ounce Double Cross vodka
  • 1 ounce Absolut Pears vodka
  • 1 ounce Kern’s Pear Nectar
  • 1/2 ounce fresh lime juice
  • 1/4 ounce Monin agave nectar
  • Garnish: 1 Chilean baby Pear

Pour all ingredients into a mixing glass. Add ice and shake for 10 seconds. Strain into a chilled martini glass and garnish with a Chilean baby Pear.



Since the parks have been closed Disneyland has been publishing some of their delicious and popular recipes online. I stumbled across their Manhattan recipe from Carthay Circle in DCA and it is one of the best I have had. So I wanted to share. Enjoy!

The Carthay Manhattan:
  • 2 Oz Rye Whiskey  (If you don’t have Rye Whiskey, you can use Bourbon or blended Whiskey)
  • 1/2 Oz Sweet Vermouth 
  • 3 dashes of bitters 
  •  Garnish (A cherry, usually) 

Stir it with some ice and then strain it into a lowball glass.

So I have had Mai Tai’s at quite a few bars, tiki or otherwise, and the Mai Tai has never been my go-to drink. Until now, hands down the best Mai Tai I have had has been at Disney's club 1901. By no means is this recipe as good as the original, but I wanted to share my riff on the club 1901 Mai Tai.

Ingredients:
3 oz. light rum
3 oz. dark rum
2 oz. pineapple juice
2 oz. mango juice
1 oz. orgeat syrup (almond syrup with orange or rose, you can get it in the mixer section)
1/2 oz. simple syrup
2-3 dashes of bitters

Instructions:
Put all liquid ingredients in cocktail shaker.
Fill two high ball glasses with shaved ice.
Shake cocktail shaker thoroughly, at least ten times.
Strain into two glasses.
Drizzle tsp of luxardo cherry juice
Garnish with two luxardo cherries.

 
California Adventure's Carthay Circle  Restaurant is pretty awesome. Walking into the saloon is like walking back in time and their cocktails are a large part of the experience. If your not a Gin fan you have to try this cocktail.

Ingredients:
1 part Pimm's No. 1 liqueur,
1 part Plymoth's gin
3 parts lemonade
1 part  Strawberry Puree 

Instructions:
Add crushed ice and the above ingredients into a shaker. Shake well and pour into a glass. 
Garnish with a strawberry and blackberry.

Enjoy!



Another off the menu Drink the Adult Dole Whip is so good. I think it taste better then the real thing. You get the familiar Dole Whip taste, but there is an undertone of vanilla that just takes it to the next level. 

(Adult Dole Whip)
This is the closest i could find courtesy of mirlandraskitchen.com
Adult Dole Whip
1 shot whipped vodka
4 oz pineapple juice
vanilla ice cream optional
strawberry and pineapple for garnish if desired
Fill a cocktail shaker half full with ice. 
Add vodka and pineapple juice. Shake.
Pour into chilled glass and serve with ice cream or desired garnish.
The Old Kungaloosh is a delicious drink at Disneyland Hotel's tiki bar Trader Sams.  it's made with vodka, coconut rum, Midori and pineapple juice. I wasn't sure about the Mdori but it adds a subtle layer that balances the drink out perfectly.

(Old Kungaloosh)
Recipe from my friend at SasakiTime.com (check out his blog it is Awesome)

Old Kungaloosh Recipe -- Circa 1997 

Ingredients:
1 1/4 ounce vodka
1 1/4 ounce Malibu Rum
3/4 ounce Midori (melon liqueur)
2 tablespoons pineapple juice
1 splash cranberry juice

Instructions:
Mix well.
Serve over Ice

After tasting every drink at our local Tiki bar my wife and I wanted to reproduce our favorite The Macadamia Nut Chi Chi. This drink is easy to make, but the most important part of the drink is a good quality Macadamia Nut liqueur. We cheeped out the first time and the drink tasted horrible, after finding the Trader Vics Macadamia Nut liqueur we reproduced the drink exactly.

Ingredients:
- 2 ounce Vodka
- 1 ounce Macadamia Nut liqueur
- 1 ounce Creme of Coconut
- 4 ounces Pineapple Juice

...
Instructions:
Fill a shaker with crushed ice
Add ingredients to the shaker and shake like crazy
(Longer you shake frothier it gets)
Poor into your favorite tiki mug

Aloha!!!!!
I was introduced to at Trader Sams at the old Disneyland Hotel. It's called the Piranha Pool and when you see it you'll understand why it's called that.


Blend the following
8oz of Pina Coloda mix
3oz of coconut rum
1oz of blue caraco

In a hurricane glass 
Pour 2oz strawberry pureé in the bottom
Pour the blended mixture into the glass

The strawberry should spread out like a bloody piranha attack in a glass.