It’s time for part two of our mini-series with method, bringing you everyday tips for your retro (or modern!) life. Next up? Crafting a tiki cocktail! Since we fear no mess, we brought the fixin’s and the mixin’s to our Brooklyn Brigade studio — no dishwasher required, just some method dish soap and a pair of oh-so-stylish gloves. Now, I don’t drink and have never mixed a cocktail in my life – unless you count a Shirley Temple, of which I am an expert cherry topper – but Bobby is everyone’s go-to cocktail guy. Whenever we have or are attending a party, he’s the guy behind the bar, so I asked him to whip up a couple of tiki cocktails to share with you that are perfect for summer entertaining.
Before we get to the recipes, I have two disclaimers: 1. Never wash your vintage cocktail vessels in the dishwasher. Years ago, I made this mistake and ruined an entire set, so from then on: hand wash only! Here, we are ever-so-subtly demonstrating our preference of non-toxic, plant-based method dish soap in sea minerals: a blend of bergamot, lemon, rosemary, and marine notes (aka that ocean breeze). 2. Despite what those flashy yellow gloves I’m wearing suggest, I am not the usual dishwasher in our household. Bobby is not only the go-to cocktail guy, he’s also the one who cooks (okay, the apron is also just an accessory – you caught me!) and does the dishes. Be still, my beating heart. Now, without further ado, grab your vintage tiki glasses or pineapple tumblers and shake, shake, go!
Jungle Bird:
The Jungle Bird is a rich, bittersweet and fruit-forward cocktail that’s perfect for rooftop barbecues and summer gatherings. It’s easy to make in advance and is always a crowd pleaser. Shake and serve at your guests’ request.
.5 oz fresh lime juice
1.5 oz fresh pineapple juice
.5 oz Simple syrup (1:1 sugar/water ratio)
.75 oz Campari
1.5 oz Cruzan Blackstrap Rum
Build all ingredients into a mixing tin. Add ice and shake until very cold – about 10 seconds. Strain into cocktail rocks glass. Garnish with a pineapple wedge or fronds.
Painkiller Cocktail:
The Painkiller is a great twist on the classic Piña Colada, a pairing of pineapple, coconut, and aged rum. With this cocktail, you’ll simply be adding a bonus ingredient: fresh orange juice. Comparable to a boozy creamsicle, this will surely be a favorite among guests…so muddle some oranges and increase the ingredient ratios for a larger batch!
.5 oz fresh lime juice
1 oz fresh pineapple juice
3 orange wedges
.75 oz Coconut Cream
2 oz Dark Rum
Build all ingredients into a mixing tin. Lightly muddle oranges. Add ice and shake until very cold – about 10 seconds. Strain into a Tiki Mug or Highball glass with crushed ice. Garnish with a pineapple wedge or fronds.
Thanks to method for partnering with me on this post, and stay tuned for the next of our mini-series of everyday tips for your retro (or modern!) life. #fearnomess
from Keiko Lynn
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