2023 Let’s Get Blitzen: Cocktail Advent Calendar – Day 6 – Tiki Tinsel. If this Tiki cocktail tastes like the best lemon-lime soda you’ve ever had, that’s intentional. I’d recommend using a quality aged Jamaican rum as the foundation for this bright, citrus-forward drink.
Before you come for me, I’m aware I’m telling you to shake this cocktail WITH club soda in the tin. Is this a risky maneuver? Yes, yes it is. Ideally, we would prepare this cocktail in a flash blender (a.k.a. milkshake mixer) and dump the entire contents into our Tiki mug. That being said, I’m not sure you about you but I don’t own a 1950s creamery and as such don’t have direct access to a flash blender.
As a result, we’re putting our faith in the seal on our shaker tin and our grip strength. We couldn’t simply add the club soda after straining the cocktail into our Tiki mug filled with crushed ice because the club soda would just sit on top of the cocktail and not combine with the other ingredients.
Hopefully this sheds some light on the method to my madness.
Like most Tiki drinks, this cocktail is a great combination of spirits and citrus. This one is a bit pared back and won’t require you to seek out any exotic ingredients or fruit juices. Hopefully you’ve planned ahead and whipped up each of the four essential syrups that will take you through the entirety of the Let’s Get Blitzen: Cocktail Advent Calendar and then you’ll be able to whip up this refreshing tipple in no time.
Tiki is my favourite cocktail subculture and my creations from this canon of mixology are perennial favourites. The Santiki Claus has endured in popularity and another great application of the gingerbread syrup we’re using here.
Be sure to tune into my Instagram Stories tonight at 5 p.m. Eastern to watch me shake up this tasty drink.
Cheers, friends!
Tiki Tinsel
If this Tiki cocktail tastes like the best lemon-lime soda you’ve ever had, that’s intentional. I’d recommend using a quality aged Jamaican rum as the foundation for this bright, citrus-forward drink.
- 1½ oz aged amber rum
- ½ oz overproof rum
- ¾ oz lemon juice
- ¾ oz lime juice
- ½ oz honey thyme & vermouth syrup
- ¾ oz gingerbread syrup
- 1 oz Fever-Tree Premium Club Soda
- Garnish: mint bouquet
- 1 cup honey
- 1 cup dry vermouth
- ½ cup fresh thyme sprigs
- 1 cup demerara 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
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Add all ingredients to a shaker with ice. Ensuring a firm grip and tight seal on your shaker tin (the club soda will make the lid want to pop off), shake briefly.
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Strain into a large Tiki mug filled with crushed ice.
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Garnish with a fresh mint bouquet.
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Combine all ingredients in a small saucepan over medium-low heat – do not boil. Stir often until honey is fully incorporated, thyme is fragrant and syrup is thickened – about 10 minutes.
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Remove from heat and let cool to room temperature.
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Remove solids and fine strain into an airtight container. Store in the fridge for up to 1 month.
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Combine all ingredients in a small saucepan over medium heat. Bring to a low boil, stirring frequently.
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Reduce heat to medium low and let simmer for about 20 minutes until syrup is slightly thickened.
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Remove from heat and let cool to room temperature.
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Remove solids and fine strain into an airtight container. Store in the fridge for up to 1 month.
