Nate’s Tiki Syrup Recipes

Nathan Dalton says that “one defining characteristic of a tiki drink is that it’s complicated to make. It’s not true in every case, but if you work a tiki bar, you get used to having to grab seven, eight, or nine bottles to make a single drink.” And his cocktail for July’s Pisco Fever Box, The Last Guinea Pig in Cuzco, “is probably on the ‘more complicated’ end of the spectrum.”

To make things a bit less complicated for you, we’re combining many of the components together all in one syrup—Nate’s tiki mix—which approximates the flavors of passion fruit syrup, falernum, cinnamon syrup, and allspice liqueur.

But if you want to do things the complicated way—here are the instructions for Nate’s personal recipes for these four syrups for you to play around with. Enjoy!

Cinnamon Syrup

Ingredients

3 cinnamon sticks, broken up
2 cups sugar
2 cups water

Directions

1. Place cinnamon sticks, sugar, and water into a saucepan.
2. Bring to a rolling boil.
3. Remove from heat, let cool, and strain.
4. Bottle and store.

Passion Fruit Syrup

Ingredients

2 parts passion fruit puree (I recommend Purfect Puree)
2 parts sugar
1 part water

Directions

1. Combine puree, sugar, and water in a saucepan over medium heat.
2. Heat until the sugar dissolves.
3. Remove from heat, let cool, bottle and store.

Allspice Liqueur (AKA Pimento Dram)

Ingredients

2 Tbsp ground allspice
8 oz interesting or rich rum (I like Wray & Nephew)
5 oz 2:1 simple syrup**

Directions

1. Add the allspice to the rum and let sit for a week.
2. Run through a coffee filter.
3. Add the simple syrup and stir to combine.
4. Bottle and store.

**2:1 simple syrup is made by heating 2 parts sugar with 1 part water until the sugar is dissolved.

Falernum

Ingredients

zest of 8 limes (take a microplane to the outside of the limes, careful to get the green stuff, not the white)
2 Tbsp whole cloves
2 tsp whole allspice
1/2 nutmeg seed, cut into 4 pieces
1 cup thinly sliced fresh ginger
16 oz rum (play around with which rum you like. A cheap, clear rum makes more of a crisp falernum, whereas a rich, aged rum makes a rich falernum)
3 cups 2:1 simple syrup

Directions

1. Place all ingredients except for simple syrup in a jar and let sit for a week.
2. Strain.
3. Add the simple syrup and stir to combine.
4. Bottle and store.

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