to make LORD OF THE FLIES
3 oz pineapple juice
1 oz coconut milk or heavy cream
¾ oz cream of coconut (we use Coco Lopez)
½ oz Licor 43
½ oz Averna
¾ oz mescal (we use Del Maguey Vida)
1 oz rum (we use Brugal Añejo)
1 dash Angostura bitters
Pour all ingredients into a blender. Add a tumbler full of ice and blend. Pour over crushed ice and garnish with a few additional drops of Angostura bitters. We recommend batching this drink—multiply everything by 4, and it will serve 6-8 friends.
A Piña Colada is such a floozy—a maligned cocktail not taken seriously due to its presence in fluffy island songs and goofy vacation flicks. Despite any preconceived notions you might have about them, they are freaking awesome. And so are Mai Tais, Daiquiris, Zombies, Painkillers. Tiki is so hot right now, and these really, really ridiculously good looking trollops all know how to party.
Invented on the mainland of Puerto Rico, the best ones we’ve had were made on the smaller, partially bombed-out island of Vieques. Al’s Mar Azul is this dingy, amazing dive bar on the edge of the ocean, where sea-toughened bartenders serve the meanest and mightiest Coladas.
We’ve added Averna for a hint of saffron and caramel, mezcal for its dusty agave notes, and Licor 43 for its sweet creamsicle vibe. Bright and tropical, Lord of the Flies gives way to a peaty and slightly dastardly finish.
to make STORM & FOG
22-24 oz bodacious herbaceous coconut milk*
2 bottles rum (we use Brugal Añejo)
8 c pineapple juice
½ c cream of coconut (we use Coco Lopez)
2 oz Angostura bitters
Combine all ingredients in a punch bowl, whisk to combine, and add ice. Top with grated cinnamon. Party weird: 1 cup will do you real right, and 2 cups will get you real blazed.
*Bodacious Herbaceous Coconut Milk
24 oz coconut milk
¼ oz herb
2 bottles rum
In a double boiler, simmer 24 oz of coconut milk with 1/4 oz of herb. Keep it super low for 6 hours, adding water occasionally to replace loss from evaporation. Let cool, then add your 2 bottles of rum. Rebottle and macerate in fridge for 2 days, shaking occasionally. When ready to prepare your bodacious punch, strain out the solids with a fine sieve.
We were commissioned to batch cocktails for an anniversary party for the Chicago boutique Eskell. The owner wanted decadence, and suggested that one of the drinks include an “herbaceous” element.
Storm & Fog tastes like an island escape, and then it takes you there. Even though we warned everyone to only have 1 cup, no one listened and it was totally Lord of the Flies by the end of the party. Be careful, y’all! This mischievous milk punch is magically delicious.