Tiki Blender Blue drink recipe is the Perfect Pandemic Holiday Cocktail

Photo: Sarah Tanat-Jones

Editor’s note: As more people work from home, Bloomberg Pursuits runs a weekly Lunch Break column that highlights a famous recipe from a major cookbook and the hack that makes it sexual.

What better way to spend 2020 than with alcohol.

The online alcohol platform Drizly Inc. spike 350% in sales compared to last year, according to a report released earlier this month. Among alcohol store owners surveyed, 44% expected holiday sales to be significantly higher than in previous years; 63% expected sales to at least equal the fourth quarter average.

It’s also been a great year for cocktail books, especially those with a sharp focus. Standing will include: Spirits of Latin America and Ivy Mix; the new non-alcoholic bible, Good drink by Julia Bainbridge, and French drink by David Leibovitz

But if Bloomberg Pursuits are going to pick their favorite tome cocktail, they will Drink whatever you want: The Topic Guide on making drinks that are very satisfying (Random House Penguin; $ 25). Author John deBary has contributed to this in the past, so we can attest to his beliefs, which include time behind the stick at PDT (Please don’t tell), New York ‘s famous speakeasy and Best bar in the world 2011.

He’s also a very nice guy, having co-founded the Restaurant Workers Community Foundation, which has raised $ 7.25 million for Covid’s relief since the outbreak began.

The genre of his book makes mixology so intimidating. “This is for people who feel like cocktail books aren’t accessible unless you’re a substitute,” deBary says. “And to make them feel comfortable making drinks that they enjoy, even if they’re not perfect. ”

As a testament to the book’s non-confrontational approach, Drink whatever you want divided into chapters with headings such as ‘Feeling Classic,’ and ‘Feeling Fancy’ which incorporates a Collins-style drink with the simple version of adding saffron threads to the genus.

The best known drink in the book, both visually and eloquently, is the Shark, a bright blue cocktail that mixes two types of rum with blue curaçao, the liter of hazelnuts Frangelica, and pine juice. It’s in the ‘Feeling Festive’ chapter and is thought to be a tiki drink suitable for winter.

“It was almost heavy. The idea of ​​a blue drink at a chocolate bar, a bad cocktail looked cowardly. Now it’s a major stable, ”says deBary from creating it for PDT around 2012.“ It shows that any good drink can deserve attention at a high bar. ”

To make the formula for tropical libations usually made with ice of stones, deBary turned the Shark into a blending drink. Instead of the coconut-enriched coconut-enriched cream decorated with a little shade, this one is made with a dash of heavy cream. Color is the most important, however.

“I’m really big someone with a blue drink, ”says deBary. “It’s a great testament to how color doesn’t have to change taste but it can transform the experience. ”

The drink itself, which is made in minutes once you have the Buttered Rum, is very enjoyable. It is the sweet juice of pine juice with a rich richness from the surface and the infused rum, all backed by hazelnut. It’s an amazing holiday party drink, especially suitable for people who may not be going anywhere right now.

DeBary says the shark isn’t based on a classic cocktail. Instead he compares it to the kind of rich food you would see in a Norman Rockwell painting, with ham garnished with vinegar and cherries. “It’s not a dessert cocktail. You need your full attention. ”

And you know what? It’s a lot of fun.

We can’t think of a better 2020 end message than a blue blend drink that proudly does the thing itself. Happy Holidays, everyone.

The following recipe is adapted from Drink whatever you want, by Iain deBary. Tester’s note: Depending on the quality of your mixer, the cocktail may separate shortly after mixing. It is still an alcoholic beverage, but less photogenic.

The Shark

Serving 4

6 ounces. (¾ cup) Rum with butter (recipe continues)
3 oz. unstable Jamaican rum, such as Wray & Nephew
2 oz. curaçao gorm
2 oz. Frangelico hazelnut branch
1 ¼ oz. canister syrup or Rich Simple Syrup (see Note)
3 oz. fresh lemon juice (about 1 large lemon)
1 ½ ounce. pine juice
1 oz. heavy surface
¼ oz. Bitterman’s Elemakule Tiki bitters no Angostura bitters
2 cups ice cubes
Cocktail shades and lemon slices, for garnish (optional)

In a blender, combine the drink ingredients. Mix on medium speed until smooth, about 30 seconds. Pour into chilled old-fashioned glasses and garnish with lemon slices and cocktail shakes, if using.

Note: Yellow brown cane syrup is popular in Southern and Caribbean cuisine and has a more caramel flavor than regular plain syrup. It is readily available by mail order and at many specialty food stores. Instead, a simple rich syrup is easily made by combining 2 parts sugar in 1 part water – for example, 1 cup sugar in ½ a cup of water – over medium heat until dissolved.

Rum with butter

Makes about 12 ounces.

12 oz. (1 ½ cup or ½ bottle) white rum, width Banks 5 Island
4 Tbsp. unsalted butter, melted

In a medium bowl, combine the rum and melted butter. Let stand, covered, at room temperature for at least 8 hours or overnight. Transfer to the freezer and cool for at least 1 hour, until the butter has hardened.

Strain the rum through a very fine strainer, throwing away the solids. Remaining rum can be cooled for up to 1 month. It’s especially good indoors hot babies, and can also be used to fortify simple rum drinks like daiquiris.