Cleveland Cooks: Sippin’ Santa Holiday Tiki Drink Recipes

Cleveland Cooks: Sippin’ Santa Holiday Tiki Drink Recipes
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CLEVELAND, OH (WOIO) - Sippin’ Santa Holiday Tiki Drink Recipes-Porco Lounge and Tiki Room

*Syrups and any other ingredients should be made prior and prepared ready to use

Cleveland Cooks: Sippin’ Santa Holiday Tiki Drink Recipes

BLUE CHRISTMAS

Glass: Sippin’ Santa Collins – 11 oz

Style: Shake / Strain over crushed ice

Ingredients:

  • 1½ oz vodka
  • ¾ oz blue Curaçao
  • ¾ oz apricot brandy
  • ¾ oz fresh lemon juice
  • ¾ oz Coco Lopez Cream of Coconut 

Method:

  • Shake with cubed ice. Strain into glass. Add cubed ice to fill. 

Garnish:

  1. Lemon wheel half-submerged in glass.
  2. Sprinkle liberally with unsweetened shredded coconut for “snow” effect.

KANA KALOKA SWIZZLE

Glass: Santa Pants Mug – 14oz

Style: Swizzle in mug with crushed ice

Ingredients:

  • 2 oz Plantation OFTD rum
  • 1 oz fresh lime juice
  • 1 oz Swizzle Syrup (See Syrup Recipes Below)

Method:

  • Swizzle (with Cocktail Kingdom swizzle stick) in mug filled with crushed ice.
  • Add more ice to fill.

Garnish:

  1. Cinnamon stick & lime wheel “taco” (place cinnamon stick in lime wheel, then fold wheel around stick and skewer with BBB Cocktail Pick).
  2. Surfboard stir stick.

Swizzle Syrup

Used In: Kana Kaloka Swizzle

Yield: N/A

1-part Cinnamon Syrup (Yields 128 oz)

Ingredients:

  • 20 cinnamon sticks, crushed with mortar & pestle
  • 80 oz water
  • 2,260 grams organic cane sugar
  • (a.k.a. “evaporated cane juice”)

Method:

  • Crush cinnamon sticks with a mortar & pestle.
  • Place the crushed sticks into a dry pan and heat till aromatic. Add the water and sugar. Bring to a boil, stirring until sugar is dissolved, then cover and simmer on low heat for 2 minutes.
  • Remove saucepan from heat and, keeping it covered, let sit at least 2 hours before straining and bottling. Lasts one month refrigerated.

1-part Chai Syrup (Yields 128 oz)

Ingredients:

  • 20 bags Yogi Chai Rooibos Tea
  • 80 oz water
  • 2,260 grams organic cane sugar
  • (a.k.a. “evaporated cane juice”)

Method:

  • Simmer tea bags in 80 oz water on low heat for
  • 20 minutes.
  • Remove tea bags and bring resulting liquid
  • volume back to 80 oz.
  • Add sugar.
  • Heat and stir until sugar is dissolved.

1-part Nutmeg Syrup (Yields 118 oz)

Ingredients:

  • 80 oz water
  • 2,260 grams organic cane sugar (a.k.a. “evaporated cane juice”)
  • 140 grams ground nutmeg

Method:

  • Bring to a boil while stirring until sugar dissolves, then remove from heat and let cool.
  • Strain through double-layer cheesecloth. 
  • Store in fridge. 
  • Shake bottle before using.

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