In the Fall 2018 edition of Edible Nutmeg, you’ll find a great article about our friends at RIPE Bar Juice. Included in the feature is a tasty cocktail recipe for Tiki’s Cranium that was created by our own resident mixologist and Brand Ambassador, Dimitrios Zahariadis.

The recipe includes RIPE’s Bajan Punch, which is an classic Caribbean-style rum punch. Dimitrios decided to put a spin on this tropical drink and used our Vanilla Bourbon instead of rum, which creates a richer, more complex flavor profile.

Here’s the recipe:

Ingredients:
1.5 oz. Litchfield Distillery Vanilla Bourbon
0.5 oz. Giffard Banana de Brazil
3.0 oz. Ripe Bajan Punch
5 Dashes Anogostura Bitters.
Garnish: pineapple fronds and dehydrated lime wheel

Method:
Shake all ingredients and strain into a tiki glass of your choice, filled with crushed ice. Top with more ice to overfill glass. Add five dashes of Angostura Bitters on top of the cocktail. Garnish with pineapple fronds and lime wheel.

Even if you don’t have a bunch of cool skull glass to serve in, the drink presents itself just fine in a traditional Collins glass. Just be sure to fill it with lots of crushed ice.

Read the full story HERE.

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Photo credit: Tony Vengrove

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