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Not So Tiki

The inspiration for “Not so Tiki” cocktail was to create something complimenting the pineapple and tamarind notes of the bar.

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Ingredients

  • 2.5 oz white rum ( Flor de Cana 4 years )

  • 0.75 oz Sozu

  • 0.5 oz Grapefruit juice

  • 0.25 oz Pineappple juice

  • 2 bar spoon tamarind syrup ( equal parts tamarind solids and sugar)

  • Angostura bitters

Steps

  1. Char few pieces of pineapple on an open flame and let it cool down

  2. Add two dashes of bitters and the tamarind syrup and two charred pineapple

  3. Muddle the charred pineapple

  4. Add all the other ingredients

  5. Add ice and do quick shake to your preferred dilution and chill

  6. Double strain into you glass of choice

  7. Garnish with a charred pineapple and couple of pineapple fronds

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Paired With

72% Costa Esmeralds, Ecuador Cacao from Chequessett Chocolate

The 72% bar from Chequessett Chocolate , a maker from Cape Cod, MA, is made from Arriba Nacional hybrid clones, as well as Acriollado varietal beans .I tasted notes of pineapple, tamarind and fudge.

To play up the same notes this “not so tiki” cocktail was created , which really amplifies the pineapple and tamarind notes of the bar.