Looking for something fun to do this weekend? Try your hand at one of my tested and AMAZING COCKTAIL RECIPES COLLECTION!
Once you begin this Tiki cocktail adventure, you may find yourself collecting exotic rums from all over the world! Start with our local favorite: Smugglers Cove, in San Francisco. Check out their book here.
|It tastes best in a skull glass.|
¾ cup fresh grapefruit juice
1 ¼ cups fresh lime juice
1 cup grenadine
¾ cup cinnamon-infused syrup
½ oz. absinthe
½ oz. Angostura bitters
1 ½ cups over-proof Jamaican rum
2 ¼ cups aged Jamaican rum
Cinnamon stick, for garnish
1 shot of 151-proof rum
Pineapple crescents and leaves, for garnish
Grapefruit peel, for garnish
Orchids, for garnish
Lime hull with flesh and pith removed, for garnish
COOKING MUSIC SELECTION: Martin Denny - Forbidden Island (1958) Full vinyl LP
Make the cinnamon-infused simple syrup: In a small pot, combine sugar, ½ cup water, and cinnamon sticks. Bring to a boil until sugar has dissolved. Let cool and strain before using.
Combine over-proof and aged Jamaican rums, lime and grapefruit juices, grenadine, and cinnamon syrups in a large punch bowl. Add absinthe, and Angostura bitters.
Immediately before serving, add a liberal amount of crushed ice. Buzz mixture with cocktail blender and pour into prepared vessel, preferably a zombie skull. Garnish with cinnamon sticks, pineapple crescents, pineapple leaves, grapefruit peel, and orchids.
Fill empty lime hull with 151-proof rum. Ignite before serving. Mind your eye brows and drink at your own delicious risk.