Let’s Get Blitzen: Cocktail Advent Calendar – Day 7 – Santiki Claus. Long-time readers of the blog will know I’m obsessed with Tiki culture. I’ve waxed poetic about my Kokeshi Doll Tiki mug in this recipe for the Monk’s Respite and gone on about the entire tradition of Tiki in this recipe for the Daisy de Santiago.
And since no one will be escaping to warmer weather this holiday season, I wanted to put a sunny escape in a glass with this Santiki Claus cocktail for you.
Typical of many Tiki drinks, this cocktail features two different kinds of rum: Jamaican and overproof rum.
With pineapple juice and coconut cream it’s reminiscent of the piña colada but with a touch of Christmas thanks to the delectable gingerbread syrup.
I picked up this “Bad Santa” mug from the Miracle Pop-Up at the Savoy Brasserie in Ottawa last year with the express purpose of using it for one of my 2020 Let’s Get Blitzen creations. I think it’s just perfectly suited to the task and really sparks joy.
I *probably* have more Tiki mugs than one person really needs but I like to be ready to throw a Luau at a moment’s notice … after we’ve all been vaccinated that is.
I am also quickly running out of storage space for any new glassware, I’m soon going to have to reallocate some of my closet space for glassware, bar tools, and booze. Worth it. I hope you’ll join me to tonight in my Instagram stories as I shake up this tasty little treat.
P.S. I know the gingerbread syrup is more involved than the others we’re using throughout the advent calendar but it’s worth the effort and is equally delicious on pancakes or waffles!
- 1 ½ oz aged Jamaican rum
- ½ oz Wray & Nephew overproof rum
- 1 oz pineapple juice
- ¾ oz gingerbread syrup
- ½ oz coconut cream
- ½ oz lime juice
- Garnish: Mint bouquet
- 1 cup brown sugar
- 1 cup water
- 2 tbsp molasses
- 2 tbsp fresh ginger thinly sliced
- 1 tsp whole allspice berries
- 1 tsp whole black peppercorns
- 5 whole cloves
- 1 cinnamon stick
Short shake all ingredients in a cocktail shaker over 3 ice cubes. Strain into a tiki mug filled with crushed ice.
Garnish with mint bouquet and serve with a straw.
In a small saucepan over medium heat, combine all ingredients listed. Bring to a boil, stirring to make sure the ingredients blend together.
Reduce to medium low and let simmer for about 20 minutes. Once reduced and slightly syrupy, remove from heat and let sit for 10-15 minutes.
Carefully strain the whole ingredients out of the syrup. Once cool enough to handle, store the gingerbread syrup in a swing top bottle or mason jar and keep in the fridge. Syrup will keep for at least a month.