Monday, February 18, 2013

Mixology Monday: The Tigress

It blows my mind that it has taken my this long this participate in the renowned Mixology Monday. However, in light of the kooky cocktail hijinks I have been up to lately, I am happy that my first is this month's theme dreamt up by Stewart Putney of Putney Farm: "Inverted."
Inspired by Julia Child's upside-down or "inverted" Martini preference, Stewart wrote "What does 'inverted' really mean? Well, here is the definition, 'To turn inside out or upside down; to reverse the position, order, or condition of.' Hmm... It seems that 'inverted' really just means something 'flipped on its head'. And that can mean almost anything, and leaves plenty of room for creativity... You can invert the ratios of spirits, liqueurs or bitters in a cocktail, but we suggest you go beyond that and 'invert' whatever you want."

Refined. Elegant. Subtle.
Not words generally associated with what we lovingly call tiki.
But why not? Tiki's fine aged rums, specialty liqueurs and complex flavor profiles are every bit considered as a perfectly balanced Martinez or Sazerac, and in their heyday, just as glamorous. As winter tiki has been on my mind a lot lately (and not just because it was 82 degrees this February day), my task was plain. So I looked to the boozy classics, the Mai Tai, Zombie, Scorpion, Planter's Punch, Test Pilot, Sunakora and Three Dots and a Dash to cull a deeply flavorful aromatic tiki cocktail. That's right - no fruit, no juice, no freaky garnish. And by golly, it was easier than I expected.

The Tigress

1 oz Smith & Cross Jamaican rum
3/4 oz Lemon Hart Demerara rum
1/2 oz pineapple cordial*
1/4 oz St. Elizabeth Allspice Dram
2 dashes Bittercube blackstrap bitters

Combine ingredients in a mixing glass over ice and stir well.
Strain into a chilled coupe and express oils from an orange peel over top, adding it to the glass as a garnish.

*For the pineapple cordial:
Fill a pint canning jar with freshly cut pineapple pieces. Pour in an ounce of Amaretto, and fill the remaining space with gold Barbados rum (such as Mount Gay). Seal and keep in a cool dark place for at least a week, agitating every day or so. Strain through a fine mesh sieve to extract any and all fruit pulp before use.

Fruity and rummy on the nose, smooth drinking, with a mellow spicy aftertaste. It's totally tiki, but fit for a speakeasy. Of course, as with all tiki recipes, the ingredients are key. Substituting rums will yield considerably different results, and in this case, the bold flavors of the Smith & Cross and Lemon Hart carry more than their weight (especially considering this cocktail is 100% liquor). So enjoy! And thank you Stewart for a fun and inviting first Mixology Monday!

Visit the original announcement post here, and the full Mixology Monday LXX Roundup: Inverted here! So many awesome and creative submissions I will be trying out...

For further inversion of winter tiki, check out my Hot Grog recipe from the Winter Warmer episode of my podcast, The Table Set. (Hot tiki? You bet!)


  1. I love Winter Tiki! And now I have one more thing I can do with my never-dying bottle of Amaretto. Great post!

    1. Thanks Elana - and yep haha that's EXACTLY why I used my Amaretto!

    2. Elana, in case you haven't seen it:

      Also Nathan, that picture is bloody gorgeous.

    3. Thanks DJ! And yes, good call re: Jeff's sour recipe. Been meaning to try that one!