Wednesday, 11 May 2022

World Cocktail Day - May 13th | Summer Tiki Cocktails by Maka Zai

 World Cocktail Day this Friday, May 13thit’s the apt opportunity to go out or stay in shake up some fun, fruity – Tiki inspired cocktails by Maka Zai.

PS: Did you know the word Tiki originated in New Zealand and the Marquesas Islands in French Polynesia, which translates to “carving of the first man.” Tiki bars are defined by their tiki culture décor, based upon a romanticized conception of tropical cultures. They are a themed drinking establishment that serve elaborate cocktails, especially rum-based mixed drinks such as the Mai Tai and Zombie cocktails.

At Stilldsitilling Spirits, we are reviving the concept of Tiki Drinks to beat the summer! Who ever said that rum is not a summer drink hasn’t tried a really good Pina Colada! 😊 Enjoy these fun, summery cocktails by Maka Zai.

 





Tale of Tane – ​jpg icon Image Link

 

This cocktail is inspired from the legendary cocktail called Jungle Bird. This was first served in 1973 at the Hilton Kuala Lumpur.

Our take on it has the inclusion of homemade apricot syrup to bring in more tropical flavours, giving it an enhanced experience.

 

INGREDIENTS:

  • Maka Zai Gold Rum - 45ml
  • Campari - 15ml
  • Fresh Pineapple juice - 45ml
  • Fresh Lime Juice - 20ml
  • Homemade Apricot syrup - 15ml
  • Garnish- Pineapple slice, Mint and Edible flower

METHOD:

  1. In a shaker tin, add all the ingredients, stir it well and then add ice and shake it well.
  2. Strain and pour the shaken mix in a chilled tiki mug.
  3. Fill up the mug with crushed ice and garnish it with a fresh pineapple slice, mint bouquet, and an edible flower.

Viva Ridley -  ​jpg icon Image Link

There is nothing that calms the mind and soothes the soul like a chilled lemonade on a sunny summer afternoon, spike it up with some rum and there you have something out of the ordinary.

INGREDIENTS:

  • Maka Zai White Rum - 60ml
  • Ginger syrup - 10ml
  • Salted Lemonade - 90ml
  • Garnish - Ginger candy

 METHOD:

  1. In a chilled highball glass, fill it up with ice.
  2. Pour a double shot of white rum, add about 10ml of spicy ginger syrup and top it up with your favourite lemonade.
  3. Garnish it with ginger candy.

Army and Navy – ​jpg icon Image Link

 

This cocktail has been tied to the famous Army and Navy Club in Washington DC where the popular cocktail Daiquiri was first served in the US. Army and Navy is a riff on the classic Daiquiri with the addition of Orgeat.

 

INGREDIENTS:

  • Maka Zai White Rum - 60ml
  • Fresh Lime Juice - 20ml
  • Homemade Orgeat syrup - 25ml (Originally made from grain—it got its name from the French word orge, meaning “barley”—orgeat syrup is now most traditionally made from a combination of almonds (and sometimes other nuts) and orange flower water).
  • Angostura bitters - 1 dash
  • Egg white - 10ml
  • Garnish- Maraschino cherry, Tropical bitters spray

METHOD:

  1. In a shaker tin, add all the ingredients and give it a nice shake.
  2. Now when all the ingredients have mixed, the egg white emulsified, add ice and give it a hard shake.
  3. Fine strain into a chilled coupe. Garnish it with a maraschino cherry and spray some tropical bitters on the top.

Lono’s Benedictine  - ​jpg icon Image Link

 

Lono is the tiki god of agriculture, rainfall, music and peace. This cocktail captures the essense of being a drink that is made from everything that is grown and consumed from the land.

 

INGREDIENTS: 

  • Maka Zai White Rum - 45ml
  • Falernum liquor - 15ml (Generally speaking, it's a sweetened lime and spice concoction that was (probably) created in Barbados somewhere between 1826 and 1930. You'll see both syrups and liqueurs referred to as falernum, but the key ingredients are always lime zest, cloves, and sugar—usually combined with ginger and almonds or almond extract.)
  • Fresh Lime Juice - 15ml
  • Kaffir lime syrup - 10ml
  • Kaffir lime - 3no.
  • Herbostura bitters- 3 Dash
  • Garnish- Kaffir lime, edible flowers and star Anise

METHOD:

  1. In a shaker tin, add all the ingredients, stir it well and then add ice and shake it well.
  2. Strain and pour the shaken mix in a chilled old fashioned glass.
  3. Fill up the mug with crushed ice and garnish it with fresh kaffir lime leaves, edible flower, and a star anise.

Please let us know if you require any specific details, we would be happy to share them with you. And if you’re working towards a story or listicle, we would be happy to share quotes from Kasturi Banerjee, the Founder of Stilldistilling Spirits or share inputs from the Brand Ambassador. 

1 comment:

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