The Islands of the Fraternal Order of Moai

What are your favorite holiday cocktails for these wintry months?

Mostly due to an extreme over-supply of ginger beer, I've been doing this variation on the Dark and Stormy:

1½ ounces dark rum (mostly been doing Goslings or Cruzan, since I've got them lying around
3 ounces ginger beer
1 ounce Sorel liqueur (hibiscus and spice flavored. Tastes kinda like "Christmas tree in a bottle". From the clearance rack at the NH liquor store)
½ ounce lime juice

Down here at Wisdom Chicken Ranch, we've also been drinking our fair share of Dark and Stormy style cocktails. Actually, we brewed our first gallon of hard ginger beer and we're about to start a 5-gallon batch for kegging and carbonating!

That said, when it gets cold out, what I really love is cheap sake served piping hot. Or green tea with a shot of shochu or high-quality vodka.

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“The greatest mania of all is passion: and I am a natural slave to passion: the balance between my brain and my soul and my body is as wild and delicate as the skin of a Ming vase.”
― Hunter S. Thompson, The Curse of Lono

Glühwein...served warm with a shot of liquor to add some kick. I like rum, Renee prefers Ameretto but almost any liquor will do. We have our own recipe that includes sugar, nutmeg, cinnamon, cloves, orange peel, lemon peel and (sometimes) anise.

Glühwein mit einem Schuss bitte.

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Procrastination means you are free today and always have a project for tomorrow.

Hot apple cider with a healthy shot of rum
or
cocoa with rum, bourbon, and creme de cacao, topped with whipped cream and a homemade rum cherry.

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These are the facts, honey. The rest is just cheap whiskey.

I like to make my cheater hot toddies, which are still good, even booze free.

The secret ingredient is Korean Honey Citron tea. It's not dry tea leaves, like I'm used too. Instead, it's a marmalade type thing that comes in a jar. Most Asian markets should have it and it's delicious. Put a spoonful in a mug, add boiling water, and stir. I love that stuff, especially since I don't always keep fresh citrus around.

For my hot toddy, I'll add rum, bourbon, or Fireball, and garnish with a cinnamon stick and some clove.

I've also tried the Grapefruit and Ginger versions. I love grapefruit, but hot grapefruit is kind of weird. The Ginger version is lovely.

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The Creative Adult is the Child Who Survived...

Add a shot of Pimento Dram!!

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The Creative Adult is the Child Who Survived...

Well, I have plenty of dram so I’ll try that Saturday.

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Procrastination means you are free today and always have a project for tomorrow.

This is a hard one... I mark up my seasons with alcohol. I have to say after two years in Iceland, I can't go a Christmas without some julegløgg. Basically mulled wine with a bucha nuts, raisins and spices. In my early 20's it was always whiskey + cider + whatever or wassail. This year I am a Christmas ale fiend, although some rum nogg might take the lead.

I might have to try that sometime. I’ve had several Norwegian gløggs since my wife used to live in Norway.

(Still need to do Iceland at Christmas...)

I added it to my Mincemeat Pie this year for Thanksgiving... It's very versatile...

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The Creative Adult is the Child Who Survived...

Pusser's (Ohana sponsor! ) emailed this one out this week.

Yule Grog
2 ounces apple cider
2 ounces cranberry juice
2 ounces Pusser's rum
1 tablespoon brown sugar
1 cinnamon stick

Mix apple cider, cranberry juice, and brown sugar in a saucepan over heat. Blend well until sugar is dissolved. Pour mix into a mug and stir in 2 ounces of Pusser's rum. Stir well. Garnish with cinnamon stick.

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A toast to my friend Roger.

I'm still hitting my Thanksgiving cocktail I created pretty hard as it is damn tasty. Still no name for it though

2oz of Apple Cider
1 1/2oz of Kraken 94 Proof Spiced Rum (tried others and wasn't happy with the aftertaste)
1/2oz of fresh squeezed lime
3/4oz of homemade Cinnamon Chipotle Demerara Syrup

Shake with ice, dump into a highball glass, top with tonic water

So good and it'll get ya drunk!

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FOM MC

Rako Motu Nui

This sounds interesting, care to share the recipe?

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Procrastination means you are free today and always have a project for tomorrow.

2c-2c Water/demerara sugar ratio
Heat water in pot to hot, but not boiling.
Stir in Demerara sugar until disolves
Steep about 3-4 broken in half cinnamon sticks in while stirring sugar to dissolve
Crack a can of Chipotle peppers open and rinse the Adobo sauce off.
Pull syrup off burner and drop about 2-3 peppers in
Put lid on pot and let steep for about 15-20 minutes with the occasional stirring the syrup/pepper/cinnamon mixture.
Strain into an old rum glass bottle, dump about 1/2-3/4oz of vodka in to stabilize. Refrigerate. About 3 month life

I use this in Test Pilots as well as my Blood of Krampus drink.....

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FOM MC

Rako Motu Nui

Thanks, I’ll have to make a batch when I get home.

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Procrastination means you are free today and always have a project for tomorrow.

Shots of Jägermeister.

Just kidding. Everyone knows you switch to Bärenjäger in the winter.

Just kidding.

Maybe.

ANYWAY..... I've never gravitated to heated cocktails. In winter I look for heavy dark cocktails that have a molasses tone from using Demerara rums or Black Strap. I also like them straight up. For Christmas add some zip. i.e.:


Or you can do something insane and make a Honeycomb.... pour a half shot of Jägermeister and then layer Bärenjäger on top of it.

-Rev

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To taua na Moai!

Sprite with a few cranberries dropped into the bottle.

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last night we made ourselves a couple pomegranate old fashioneds and the were great! we don't normally mess with that cocktail and never muddle fruit in there but this one was nice.
muddle 2tbs of pomegranate with bitters and a bit of sugar
add 2oz of bourbon or rye (we went with Lot 40 rye)
stir, strain and serve!

Envoyé de mon SM-G925W8 en utilisant Tapatalk

Coquitos and more coquitos.

I've been experimenting with making Hot Buttered Rum tonight. First off, I will say using high quality butter makes a difference. I'm using Honey Butter made at a local Georgia dairy. For my second Hot Buttered Rum of the evening, I used Siesta Key Toasted Coconut Rum, which actually works quite well - not as sweet, but with buttery, coconut notes.

Just worked up an Ahu's Navy Grog #2. (You'll all know that from the bar at Ohana.)

Oh my, that's nice while I watch the freezing rain come down.

-Rev

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To taua na Moai!

My very favorite cocktail, but usually only have it during the Holiday season. It is always the featured cocktail at the Happy Capy Hour, my monthly get together at my home tiki bar. The festiveness of any given holiday season is generally dependent on whether or not coquitos are on the seasonal menu at Forbidden Island.

You need some homemade Pitorro to make them island style.

Sent from somewhere exotic

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Here's one I came up with about a year ago for a little project I was working on:



Just noticed can't spell "liqueur"...

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Oceana

"Taog Eht."