Tag: Tiki cocktail recipes and tropical drinks

Trick Question, featuring Catoctin Creek

This is an easy-drinking crushed ice drink that is presented in tiki style.

1oz Catoctin Creek Roundstone Rye
1oz Sunset Hills Gin
.25oz Luxardo Maraschino liqueur
.25oz Mt. Defiance Cassis Liqueuer
.75oz Cointreau
.75oz Lemon Juice
.5oz Simple Syrup

Build all ingredients in a 14+oz Tumbler or pint glass. Add crushed ice halfway, and “swizzle” with a bois lele (natural swizzle stick) or agitate aggressively with a bar spoon. Add crushed ice to fill. Garnish with a mint sprig.

Derek Salerno of Shagbark
4901 Libbie Mill East Blvd Suite 175 Richmond, VA 23230

Wild Thoughts, featuring A. Smith Bowman

Naming the cocktail is one of the hardest parts! It’s usually a group effort. Velvet Falernum is from Barbados, as is Rihanna. So naturally her super catchy new song “Wild Thoughts” fit perfect!

1.5oz Bowman Brothers Small Batch Bourbon
.5oz Velvet Falernum
.5oz spicy pineapple syrup
2 dashes Angostura Aromatic bitters
.25oz Goslings Rum floater

Build in a mixing glass. Stir with ice until chilled. Strain over a large ice cube.

Lauren Spain of Tazza Kitchen
3332 Pump Road Henrico, Virginia 23233

Almond Breeze, featuring Catoctin Creek

This drink came about because I knew I wanted to create a cocktail that kept some of the traditional flavors of tiki drinks, but used rye as the base spirit. I wanted to find a way to encourage people who wouldn’t normally have a whiskey drink to try something new.

1 1/2 ounce of Catoctin Creek Rye
1/2 ounce Allspice Dram
3/4 ounce lemon juice
1/2 ounce pineapple shrub
1/3 ounce orgeat syrup

Shake all ingredients and serve over ice in a rocks glass. Garnish with a lemon wheel.

Melissa Smith of the Rappahannock Oyster Bar
1309 5th St., NE, DC, 20002

William Street Cooler, featuring James River Distillery

A version of a tiki/tropical drink that uses a cordial from local raspberries. Named after the street where our restaurant is located.

2 oz Jackson & James Rum
.5 oz fresh lime juice
.75 oz raspberry syrup
1 oz coconut cream
3 drops orange blossom water

Combine in shake tin, add ice and shake well. Strain into glass filled 2/3 full with crushed ice. Top with more crushed ice, garnish with raspberries and pineapple leaf (or other tiki garnishes).

Matt Thomas of Kybecca
400 William St. Fredericksburg, VA 22401

Chai Tai, featuring Belmont Farms

A spiced take on the exotic classic that lends it a new dimension.

1.5 oz Kopper Kettle Dark Chai Spice Rum
.5 oz Pierre Ferrand Dry Curaçao
.5 oz Orgeat*
1 oz lime juice

1.25 cup raw, blanched almond slivers
2.5 cups hot water
2.5 cups white sugar
.5 oz orange flower water
1 oz vodka (for preservative)

Add all ingredients to shaker, add ice, shake. Double strain over fresh ice in rocks glass. Garnish with a lime wheel.

Soak almonds in warm water for at least 1 hour to macerate. Drain water. Put wet almonds in a blender, and blend while slowing adding 2½ cups of boiling-temperature water until the mixture has a smooth, creamy consistency. Let this mixture sit in non-reactive container for 2 hours. Using a chinois and a nut bag or cheese cloth, strain mixture into a saucepan, pressing hard to extract every bit of liquid. Add 2.5 cups of white sugar to saucepan with the almond milk you’ve extracted. Cook gently over medium heat and stir until sugar is all dissolved, then promptly remove from heat and let cool. Add Orangeflower water and vodka, store in clean container, and keep refrigerated. Yield: about 1 qt

Alec Spidalieri of Junction
421 Monticello Rd Charlottesville VA 22902

Vitae Mai Tai, featuring Vitae Distillery

This cocktail is inspired by the Stay-cation combining a tropical getaway with a spirit from home.

2 oz Vitae Golden Rum
1/2 oz orgeat
1/2 oz orange curacao
3/4 oz lime juice 

Build all ingredients into a mixing tin, add ice, shake vigorously and strain over fresh crushed ice in a glass. garnish with a lime wedge and a sprig of mint.

Michael Avery of HOUSEpitality Family
4602 Millridge Parkway Midlothian, VA 23112

Watermelon Lemonade, featuring Eight Shires Distillery

Our Watermelon Lemonade was inspired by the wonderful fruit we receive from a local farm and the urge to refresh yourself during the hot summer season. The bright, flavorful watermelon paired with Williamsburg Distillery’s Yorktown rum and some fresh Lemon and Ginger Beer is a go to cocktail for a hot and humid summer day.

1 ½ oz Yorktown Rum
½ oz Lemoncello
½ Lime Squeezed
¼ oz Simple Syrup
3 oz Watermelon Juice *House made (Cubed watermelon, juice of half a lemon, dash of simple, blended and double strained.) 

Combine all ingredients, fill with ginger beer Double Old Fashioned Glass Ice and frozen watermelon cubes, lemon wheel, half sugar rim

Denise Greene of 2nd Street American Bistro
140 2nd St, Williamsburg, VA 23185

Dirty Bird, featuring Belle Isle Moonshine

The Dirty Bird is a variation on a classic Jungle Bird cocktail. The layers of flavor are intense, from tropical, to bitter, and with a surprising twist from the coffee infused spirit.

2 oz. Bell Isle Coffee Moonshine
2 oz. pineapple juice
1 oz. ginger simple syrup
1/2 oz. Campari
3/4 oz. fresh lime juice. 

Shake all ingredients, strain over ice into a hurricane glass. Garnish with umbrella, cherry, and lime wheel.

Michael Smith of Laura Lee’s
3410 Semmes Avenue Richmond, VA 23225

Colombia Furnace, featuring Belle Isle Moonshine

I liked the name Colombia Furnace due to the coffee and cinnamon notes in this drink.

1 oz. Belle Isle Cold brew
1 oz. Belle Isle 80 Proof
1 oz. Pineapple & cinnamon shrub
.25 oz. lemon juice

Add all ingredients to shaker, plus 1 scoop of ice. Shake, strain into cocktail glass. Garnish with a cinnamon stick.

Beth Dixon of Pasture
416 E. Grace St. Richmond, VA

Islands in the Stream, featuring Belmont Farms

Keeping with the Dolly theme here… Here’s a spiced tropical drink that will pair well with our Banana Pudding. 🙂

1.5 oz. Kopper Kettle Chai Spiced Rum
.5 oz. Banana Liqueur
.5 oz. lemon juice
2 dashes Angostura Bitters

Add all ingredients to shaker with ice, shake a few times to mix, pour into tall glass and garnish with a few slices of banana.

Beth Dixon of Comfort
200. W. Broad St. Richmond, VA 23220