Most of us aren't lucky enough to live near Trader Sam's Enchanted Tiki Bar in Anaheim, but luckily for us we have their lead bartender on hand to walk us through some of the top classic cocktails that they put across the bar.
TODAY'S RECIPES
Q.B. COOLER
2 dashes Angostura Bitters
1/2oz Lime Juice
1oz Orange Juice
1/2oz Honey Syrup
1/4oz Ginger Syrup
1/4oz Falernum
1oz Gold Jamaican Rum
1oz Light Rum,
1/2oz Demerera Rum
1oz Soda Water
METHOD: Blend w Crushed Ice
GLASSWARE: Collins
GARNISH: Mint Sprig & Cherry
DOCTOR FUNK
1/2oz Lemon Juice
3/4oz Lime Juice
1/4oz Grenadine
1/2oz Simple Syrup
1/4oz Absinthe
1 1/2oz Jamaican Pot Still Rum
1oz Demerera Rum
1oz Soda Water
METHOD: Blend w Crushed Ice
GLASSWARE: Hurricane
GARNISH: Lemon Wheel, Lime Wheel & Pineapple Frond
TORTUGA
1/2oz Lemon Juice
1/2oz Lime Juice
1/2oz Orange Juice
1/4oz Grenadine
1oz Sweet Vermouth
1/2oz Orange Curaçao
1/2oz White de Cocoa
1oz 151 Demerera Rum
1oz Navy Strength Rum
METHOD: Shake w Crushed Ice
GLASSWARE: Pilsner
GARNISH: Lime Wheel, Cherry & Parasol
Interview w Kelly Merrill @ Bartender at Large:
https://podcasts.apple.com/us/podcast/bartender-at-large/id1071755499?i=1000534424121
Ginger Syrup Recipe:
1. Run peeled and chopped ginger root through a juice extractor.
2. Mix the juice at a 1 to 1 ratio of simple syrup (1 to 1 syrup.)
3. Stir briefly to ensure mixing.
4. Bottle and store in the fridge. Keeps for 1 week.
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Tune in & learn how to make cocktails from acclaimed bartender & host of the award-winning Bartender at Large podcast, Erick Castro. Every episode features time tested recipes that have proven to be delicious, as well as a bit of history and humor on the side.
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