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DSC-7144-1-Kali-Ma-600

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.