My favourite sub-genre in the cocktail world, bar none, is tiki. I am shamelessly devoted to the sweet, the syrupy and the unabashedly boozy. The second my mind starts wandering toward summer, though, my go-to, no-thought cocktail shifts from some permutation of a bourbon sour, to a bright, punchy hurricane. And really, you just can’t be too serious when you’re drinking something topped with fruit salad and possibly on fire.
It took me a while to venture into creating my own tiki cocktails, though. There were just so many classics (and ‘classics-with-a-twists’) that I wanted to work through, that when I pulled my rums down off the shelves…well, there was always something else to make. But then I got a bottle of pimento dram, and started feeling adventurous. Pimento dram has nothing to do with cheese or olives, and everything to do with warm, winter-spice reminiscent allspice. Note here: it’s very tasty, but it’s also very strong, so a light hand is needed to avoid overpowering a drink. Anyways, I got to tinkering, and came up with the Bake on the Beach. The baking spices in the allspice dram marry with the rum and bitters to create a deep, warm base, and the passionfruit, guava and orgeat layer fruit and floral notes over top.
You know that feeling when you’re lying on the beach, the sun pouring down, and it kind of feels like you’re lying in warm honey? It’s basically like that. It’s very quickly becoming a favourite. Here’s how it goes:
Bake on the Beach
- 2 oz amber rum
- .5 oz Bittermen’s Allspice Dram
- .25 oz passionfruit syrup
- .25 oz guava syrup
- .25 oz falernum
- .75 oz lime juice
- 1 dropperful Bittermen’s Elamakule bitters
I’m posting this now, and pretending it’s seasonally appropriate. I encourage you to drink it in the same spirit.