 | Kali Ma!1 drink A.J. Goodrich (IG: @angelrust) / Bartender, Los Angeles, CA; Recipe from "Miss Wiggy’s 101 Cocktails for 100 Gay Occasions" Cocktail Book; Photo by A.J. Goodrich |
| • | 2 oz. Sipsong Indira Gin |
| • | 1/2 oz. Batavia Arrack |
| • | 1/4 oz. Plantation O.F.T.D. Overproof Dark Rum |
| • | 2 oz. papaya juice |
| • | 1 oz. lime juice |
| • | 1/2 oz. beet juice |
| • | 3/4 oz. Tamarind Syrup |
| • | 1/2 oz. Cinnamon Syrup |
| • | Dash of tiki bitters |
| • | Mint sprig and peach gummy heart, for garnish |
| For the Tamarind Syrup: | |
| • | 1 part The Perfect Purée Tamarind Puree, thawed |
| • | 1 part demerara sugar |
| Method for the Tamarind Syrup: | |
| Combine Tamarind Puree and demerara sugar. Stir until sugar is completely dissolved. Store and refrigerate (keeps up to two weeks). | |
| For the Cinnamon Syrup: | |
| • | 2 oz. (by weight) cinnamon bark |
| • | 2 cups water |
| • | 2 cups superfine sugar |
| Method for the Tamarind Syrup: | |
| 1. | Muddle cinnamon bark, water and superfine sugar. |
| 1. | Stirring occasionally, bring to a boil. |
| 1. | Cover and drop to simmer, let simmer for 3 minutes. |
| 1. | Refrigerate (don’t strain yet!) and let stand, covered, for 24 hours. |
| 1. | Strain through cheesecloth. |
| 1. | Store and refrigerate (keeps up to 2 weeks). |
| Method for the drink: | |
| Shake all ingredients Plantation O.F.T.D. Overproof Dark Rum in shaker and strain. Serve in a monkey’s head tiki mug. Garnish with a mint sprig and peach gummy heart. Pour Plantation O.F.T.D. Overproof Dark Rum over gummy heart. Set heart on fire. | |