Tag Archives: Imbibe magazine

center of the galaxy rum tiki feature

Center of the Galaxy

Here’s a fantastic new cocktail based on traditional tiki drink ingredients: demerara rum, lime juice, cinnamon and honey. This recipe is in the January/February issue of Imbibe magazine, and was developed by Martin Cate of Smuggler’s Cove in San Francisco.

Center of the Galaxy
2 oz El Dorado 12 Year Old demerara rum
1/4 oz Chambord black raspberry liqueur
1/4 oz fresh lime juice
1/2 oz demerara syrup
1/2 oz honey syrup
1 small pinch cinnamon

Fill a shaker full of ice. Add the rum, raspberry liqueur, lime juice, syrups and cinnamon. Cap the shaker and shake vigorously for 15-20 seconds. Double strain into a chilled coupe glass. Garnish with a raspberry lime wheel.

I am a huge fan of demerara rums. They are aromatic and pungent like Jamaican rums, but are also drier and smokier giving them a very distinctive flavor. The aged demerara rums (like El Dorado 12, 15, 21 and 25 year) are lovely on their own as sipping rums, but the younger ones really shine in tiki drinks like a Demerara Dry Float, Queen’s Park Swizzle and the Center of the Galaxy. Demerara rum also comes in 151 proof for higher-octane cocktails such as the 151 Swizzle, which is also a favorite of the house.

center of the galaxy rum tiki drink Center of the Galaxy

sorbet in the sun rum tiki drink feature

Sorbet in the Sun

I came across this variation of a Piña Colada in the July/August issue of Imbibe magazine. What I like about it is that the recipe uses coconut sorbet instead of the sticky-sweet cream of coconut, producing a drier and lighter cocktail. Just make sure you use a good quality white rum and fresh juice.

Sorbet in the Sun
2 oz Flor de Cana Extra Dry white rum (4 year)
1 oz fresh pineapple juice
1/2 oz fresh lime juice
1 (small) scoop softened coconut sorbet

Fill a shaker full of ice. Add the rum, pineapple juice, lime juice and coconut sorbet. Cap the shaker and shake vigorously for 15-20 seconds. Double strain into a chilled coupe glass. Garnish with dried coconut flakes.

After trying a few different coconut sorbets, I recommend Double Rainbow—it’s the best!

sorbet in the sun rum tiki drink1 Sorbet in the Sun

Tipperary

tipperary Irish whiskey chartreuse cocktail  Tipperary

Being it’s St. Patrick’s day and this is a site devoted to cocktails, it seems fitting that there should be a post about it. In fact, this is the only holiday that is specifically designed around drinking (or at least this is what St. Patrick’s day has come to symbolize). You know, green beer and all of that.

So, if you’re just dying to make a libation in honor of St. Patrick, I will direct you to an interesting cocktail recipe on Imbibe’s site: the Tipperary. Naturally, it features Irish Whiskey but the addition of green Chartreuse makes this one to try. And, of course it’s festive because of the green Chartreuse. I offer a slightly adapted recipe here for convenience:

Tipperary
2 oz John Power & Son Irish whiskey
3/4 oz. sweet vermouth
1/2 oz. green Chartreuse

Fill a mixing glass halfway with ice. Add the whiskey, vermouth and green Chartreuse. Gently stir for 20-30 seconds and strain into a chilled martini glass. Garnish with a lemon twist.

Chartreuse is a really amazing spirit—it’s made from 130 plants which have been distilled and blended into a liqueur. It’s also naturally green due to the ingredients. And, it’s made by French Carthusian monks, with the still secret recipe passed down for some 273 years. They made it because they needed the money to help perpetuate their order and dedicate their lives to prayer and meditation. You can read the full history on the Chartreuse website while you’re sipping your Tipperary.