Tag Archives: tiki bar

Tiki Time Cocktail Hour #5: Amberjack Cocktail

Tiki Time Cocktail Hour #5: Amberjack Cocktail. Simple and fruity, this tiki drink tastes like the tropics without a lot of fuss.

 

Cocktail number 5 in our Tiki Cocktails book by Adam Rocke was the Amberjack. The most difficult thing about it was procuring a bottle of applejack brandy, for which I had to visit a BevMo in a different neighborhood as the one nearest to our neighborhood was out of stock.

**Tip: BevMo has their inventory posted online, so you can look it up before you make the trek out to their store. I’m all about supporting small local liquor stores, but there aren’t many around me and the online stock tool is REALLY handy for unusual liquors. 

The recipe was easy:

Amberjack Cocktail:

1.5 oz applejack (apple brandy)

1/2 oz light rum (we went with a whole ounce–no futzing around)

2 oz orange juice

1 oz pineapple juice

Fill a cocktail shaker with ice, add ingredients, and shake well. Pour into a chilled collins glass and garnish with a maraschino cherry. 

 

Amberjack cocktail
Amberjack cocktail

The recipe didn’t say to pour over ice, but in retrospect a couple large ice cubes would have been nice for presentation (make the glass look more full and support the maraschino cherry garnish) and to keep it chilled.

The Amberjack cocktail was fruity and tropical. We enjoyed it and it was one of our favorites so far. Very easy to make. The applejack adds a very subtle apple component. By itself the applejack almost tastes a bit like whiskey with a subtle apple flavor. It isn’t sweet and artificial tasting like an apple liqueur.

Overall, we’d make the Amberjack cocktail again. It’s an easy one to make at a summer party, although we couldn’t drink very many of them on account of the sugary juice.

Tiki Time Cocktail Hour #4: Amaretto Sunset

Tiki Time Cocktail Hour #4: Amaretto Sunset: A frozen blended citrus drink with dark rum and a bit of sweet Amaretto almond flavor.

 

The Amaretto Sunset was the fourth drink in my Tiki Cocktails book by Adam Rocke. It is another frozen blended drink, of which I’m a fan. I was new to Amaretto, however, and wasn’t sure what to expect. Sweet almond liqueur in a citrus drink? It sounded funky, but also like it just might work. We gave the Amaretto Sunset a shot.

Amaretto Sunset cocktail recipe:

1 oz. Amaretto

1/2 oz. dark rum (we went with a whole ounce of Meyer’s dark rum)

3 oz. orange juice

1 tsp. lemon juice

3-4 oz crushed ice

Blend all ingredients (except lemon juice) until smooth, pour into a chilled goblet or hurricane glass, and garnish with a maraschino cherry. Float the lemon juice.

We decided that a half ounce of rum was silly, and changed it to a whole ounce. We also ended up using fresh squeezed Meyer lemon juice as a float, because our friend Heather had brought some over. I misread the recipe and added a tablespoon instead of a teaspoon of the Meyer lemon juice as a float on top of the blended cocktail, but since Meyer lemons are sweet it actually worked out pretty well and wasn’t overpowering.

Amaretto Sunset cocktail
Amaretto Sunset cocktail

Overall, the Amaretto Sunset was good and the Meyer lemon juice was a nice touch. I think Amaretto might be one of those a-little-goes-a-long-way ingredients, and this cocktail balanced out nicely. We would definitely recommend increasing the rum amount to a whole oz (or at tiny bit more if you really want to party).

Stay tuned for our next tiki drink adventure!

Amaretto Sunset cocktail
Amaretto Sunset cocktail

Tiki Time Cocktail Hour #3: Aloha Cocktail

Tiki Time Cocktail Hour #3: Aloha Cocktail. Creamy, citrus-y and boozy, with dark rum, coconut syrup, orange juice, pineapple juice, lime, and vanilla ice cream.

 

Looking at the ingredients in the Aloha cocktail, I knew it would be a sugar bomb. That being said, I wouldn’t drink more than one of these at a time.

The Aloha cocktail was cocktail # 3 in the Tiki Cocktails recipe book by Adam Rocke. It requires a blender, so be sure to have one on hand for this recipe. I altered the recipe a bit because no one at any liquor stores I went to had heard of Meyer’s Rum Cream Liqueur. Since it already called for dark rum and ice cream, I figured that there was enough cream in the cocktail already and doubled up on the dark rum instead.

aloha cocktail
Aloha Cocktail: We used Meyer’s dark rum and torani coconut syrup

The Aloha Cocktail:

1 oz. dark rum (we used Meyer’s, easily found at most stores that sell liquor)

1 oz Meyer’s Rum Cream Liqueur (Again, couldn’t find this anywhere, so we just used a second shot of Meyer’s Rum)

2 oz orange juice

2 oz pineapple juice

1 oz coconut syrup (we used Torani coconut syrup)

1 tbsp. lime juice

1 scoop vanilla ice cream

2-3 oz crushed ice

Blend all ingredients until smooth, pour into a chilled goblet or hurricane glass, and garnish with a pineapple wedge. (We didn’t do the pineapple wedge garnish, as we didn’t want to purchase an entire pineapple for one drink. I do think it would have made for a nicer presentation, however).

Aloha Cocktail tiki time
Aloha Cocktail

The Aloha cocktail came out creamy and frothy, but not super thick. It was very sweet, but the lime juice and orange juice helped balance it out a bit. The rum, pineapple juice, and coconut syrup were the star flavors, making it taste a bit like a piña colada, but a bit more citrus-y.

Overall, we liked this drink. It definitely tasted like Hawaii. We couldn’t drink more than one in a sitting due to the sugar content and ice cream, but we would definitely make the Aloha cocktail again.

Aloha cocktail
Aloha cocktail

Tiki Time Cocktail Hour #1: Acapulco Cocktail

Adventures in tiki cocktails: recipe number one in Tiki Drinks by Adam Rocke. The Acapulco cocktail- rum, triple sec, lime, sugar, and egg white.

 

I’m not really big on New Year’s resolutions. However, this January I was flipping through Adam Rocke’s Tiki Cocktails recipe book that someone had given us as a tiki bar warming gift, and decided that our New Year’s resolution for 2017 should be to make all the tiki cocktails in the book and blog about them.

There are 60+ cocktails in the book, so I’m not sure that getting through them all in one year is realistic, but the journey of 60 cocktails begins with one drink, right? Right. And with the non-stop political horror show going on this year, I feel like this is a good resolution for 2017.

Cocktail #1 was the Acapulco cocktail. Seemed easy enough, although I’m always a little sketched out by drinks that have egg whites in them. We gave it a shot.

acapulco cocktail
Acapulco Cocktail–Tiki Cocktails by Adam Rocke #1
acapulco cocktail
Acapulco cocktail ingredients

For the egg whites, I bought Egg Beaters pasteurized egg whites in lieu of fresh egg whites as I am afraid of salmonella. I doubled the ingredients so that we could each try one, adding them all to the martini shaker and shaking with ice.

Acapulco cocktail:

1.5 oz. white rum

1/2 oz. triple sec

1/2 oz. lime juice

1/4 tsp. sugar

1 egg white (or three tablespoons Egg Beaters egg whites)

Mint leaf for garnish

The egg whites created such a froth that they oozed out of the sides of the shaker top a bit. The result was a frothy, opaque drink.

Acapulco cocktail
Acapulco cocktail

I would describe the Acapulco cocktail as the bastard love child of a Mojito and an Orange Julius. A bit more citrus than a traditional Mojito, and the creamy frothiness of an Orange Julius. I thought the mint was just a garnish to make it pretty, but it really added to the experience as you smelled it as you drank. It gave a nice mint essence without being a strong flavor.

Paddy and I both liked it. I don’t think I would go out of my way to make it again or order it in a bar–I’m still not a huge fan of egg whites in cocktails. However if someone made an Acapulco cocktail for me or wanted me to make them, I would definitely drink it again.

Cheers!