Cocktail Hour: Let’s Have a Tiki

Cocktail Hour: Let's Have A Tiki - Punches from Shannon Mustipher's Tiki

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For the third and final tiki party of the summer, we celebrated tiki in modern times. After our throwbacks to the golden era and the dark ages, it seemed only fitting that we should end on a high note.

While the books I have used for past menus are from the last decade, I wanted something with a little more of modern sensibility and less of a focus on tiki history. Enter Shannon Mustipher. Shannon released Tiki: Modern Tropical Cocktails last fall and it was the first cocktail book “written by an African American bartender and released by a major publisher in more than 100 years.”

Shannon’s approach to tiki is vastly different from the likes of Martin Cate and Jeff Berry, whose books I previously featured. She takes a classic tiki recipe and creates something entirely new with it. The recipes play with flavors and ingredients, and move past the idea of tiki purity and history.

Cocktail Hour: Let's Have A Tiki - Punches from Shannon Mustipher's Tiki
Top (clockwise): Royal Dock Cooler, Koopman, Scully Court Punch

The Menu

It only took me two parties before I hit a wall. When double the amount of people showed up to my last party than I expected and my friend and me cranked out 30+ drinks during the party, I realized that I need to make punches instead.

Shannon’s punch and large format drink section is extensive. In other books, I’ve really only seen sections telling you how to adapt a recipe into a punch (mostly focusing on what not to include until it’s served). But in this book, the punches can (and should) be made well in advance, which I definitely appreciated.

Remember: These drinks are designed to be very strong so that you can chill them with an ice float without diluting them too much during the party. I made my ice floats using a silicone mini bundt mold. Advise your guests to add ice to their cups!

Cocktail Hour: Let's Have A Tiki - Punch Menu

The Recipes

Koopman

Adapted from Tiki: Modern Tropical Cocktails by Shannon Mustipher

Yield: 68 oz, about 8 8-oz servings


Ingredients

500 ml gin (Mustipher uses a barrel-aged gin)
250 ml Batavia Arrack von Oosten
250 ml lemongrass tea syrup (recipe below)
500 ml tangerine juice
250 ml lime juice
250 ml brewed Earl Grey tea

Garnish recommendation: various citrus wheels and grated nutmeg

Directions

Prepare the lemongrass tea syrup before making punch.

Brew one cup of Earl Grey tea according to tea’s instructions. Allow to cool while you prepare other ingredients

Combine all ingredients and mix. Chill for at least 4 hours, up to overnight, in a covered container. Stir before serving.

Lemongrass Tea Syrup

Ingredients

1 cup granulated sugar
1 cup water
1 lemongrass tea bag

Directions

Place water in sauce pan on medium heat and bring to a boil. Turn off heat. Add the tea bag and steep according to tea’s instructions. Return sauce pan to medium heat and bring to a boil. Add the sugar and stir until it is completely dissolved. Remove from heat and let cool slightly before storing in the refrigerator. Syrup will last up to 2 weeks.

Scully Court Punch

Adapted from Tiki: Modern Tropical Cocktails by Shannon Mustipher

Yield: 40 oz, about 5 8-oz servings


Ingredients

500 ml bourbon (Mellow Corn Straight Corn Whiskey)
250 ml ginger syrup (recipe below)
100 ml pineapple juice
200 ml lemon juice
125 ml Angostura bitters
15 ml Peychaud’s bitters

Garnish recommendation: lime wheels

Directions

Prepare the ginger syrup before making punch.

Combine all ingredients and mix. Chill for at least 4 hours, up to overnight, in a covered container. Stir before serving.

Ginger Syrup

Ingredients

1 cup granulated sugar
1 cup water
Up to 4 oz ginger

Directions

Peel ginger and slice into thin coins. Set aside.

Place water in sauce pan on medium heat and bring to a boil. Add the sugar and stir until it is completely dissolved. Add ginger when the syrup reaches a simmer. Remove from heat and steep for 45 minutes. Strain the syrup through a fine mesh sieve. Syrup will last up to 2 weeks in the refrigerator.

Royal Dock Cooler

Adapted from Tiki: Modern Tropical Cocktails by Shannon Mustipher

Yield: 42 oz, about 5 8-oz servings


Ingredients

750 ml Hamilton Jamaican Pot Still Black Rum
250 ml pineapple syrup (recipe below)
200 ml grapefruit juice
50 ml Earl Grey tea

Garnish recommendation: lime wheels

Directions

Prepare the pineapple syrup 48 hours before making punch.

Brew one cup of Earl Grey tea according to tea’s instructions. Allow to cool while you prepare other ingredients.

Combine all ingredients and mix. Chill for at least 4 hours, up to overnight, in a covered container. Stir before serving.

Pineapple Syrup

Ingredients

1 cup granulated sugar
1 cup water
1 cup chopped pineapple

Directions

Place water in sauce pan on medium heat and bring to a boil. Add the sugar and stir until it is completely dissolved. Remove from heat and let cool slightly. Add the pineapple and simple syrup to a non-porous, non-reactive container. Let steep in the refrigerator for 48 hours. Strain the syrup through a fine mesh sieve. Syrup will last up to 2 weeks.

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