Category: Cocktails

Blue Layer

• Combine pineapple juice and vodka in a small sauce pan and sprinkle with the gelatin. Allow the gelatin to soak for minute or two. Heat over low heat, stirring constantly, until gelatin is fully dissolved. Be very careful not to over heat or the alcohol will evaporate. About 5 minutes. Remove from heat and stir in curacao and rum. Transfer to mold or pan and refrigerate for at least an hour or until fully set.
• Prepare the yellow layer, as it is important to give it time to cool prior to layering onto of the blue layer. If the mixture is too hot it will just melt the blue layer and you will end up with a solid green jelly shot.

Yellow Layer

• Combine pineapple juice and lemon syrup in a small sauce pan and sprinkle with the gelatin. Allow the gelatin to soak for minute or two. Heat over low heat, stirring constantly, until gelatin is fully dissolved. About 5 minutes. Remove from heat and allow to cool slightly. Remove set Blue Layer from fridge and carefully ladle yellow layer on top. Refrigerate until fully set for several hours or overnight.
• To serve, remove from molds or cut into desired shapes.

Batter

• Separate eggs
• Combine egg yolks and ½ of the sugar in a bowl and blend until mixture falls in ribbons. Blend in remaining sugar, spices and 1 oz of dark rum.
• Add remaining sugar, spices and 1 oz of dark rum.
• In a new bowl combine egg whites with a pinch of cream of tartar and whip to high peaks.
• Carefully fold in egg yolk blend. Cover and refrigerate for up to 3 weeks.

Cocktail

• Add batter, rum and cognac into a mug and stir.
• Top with hot water.
• Garnish with grated nutmeg.

• Combine all ingredients together and stir. Refrigerate for an hour or more before serving. Note: If serving the following day, combine first five ingredients and refrigerate. Add club soda an hour before serving.

Serving

• Pour into a chilled wine glass
• Garnish with apple slice

Cure the Barrel

• This step is required if you are using the barrel for the first time. Rinse out the barrel three or four times to get any loose charred wood debris out.
• Insert the spigot on the front of the barrel.
• Fill the barrel full of HOT water and insert bung. Set the barrel on the stand with the spigot end up while curing. Keep it full of water for 5-7 days. Most barrels will leak when you first fill them, so you will want to place it on a tray. If the barrel is still leaking after 7 days you will need to apply some barrel wax.
• Do not leave water in barrel for more than 14 days or mold may develop.
• When not aging a cocktail. Always store your barrel with water and crushed campden tablet to prevent mold.

Aging you Cocktail

• This spec is for 1 liter of cocktail. If you have a larger barrel multiple by the size of the barrel. For example, multiply by 2 for a 2 liter barrel.
• Combine first 4 ingredients in a pitcher. Do not add bitters during the aging process, as the bitter will overpower during the aging process. Stir ingredients and then use the funnel to transfer to the empty cured barrel. You can age the cocktail for a few days or a few weeks, it depends on how you like the flavor. A brand new barrel will age faster. Taste the cocktail every couple of days determine when it is done. Transfer to a bottle when the aging process is complete.

Serving Cocktail

• Pour 3 oz of cocktail over ice and stir until chilled. Strain into an old fashioned glass over cubed iced. Garnish with an orange or lemon swath.

• Add all ingredients to a shaker and shake.
• Double strain into a chilled Coupe glass.
• Garnish with lime wheel.