Monthly Flavors for March – What an A-peeling Month!
Welcome to March, the height of citrus season! Citrus is really interesting and somewhat complicated to use in baking and chocolate. While the flavor feels
July heat and tiki drinks – hard to think of a more winning combination! I am a big rum lover, which means I am a tiki fan. I have long followed a popular bartending YouTuber Anders Erickson who is also a big tiki fan. You will see many of the linked recipes are his – I really recommend checking him out!
The biggest problem for me with tiki is that I am allergic to pineapple – and so many lovely sounding drinks heavily feature it! I really wanted to make sure I got a good sample of really classic tiki drinks, which means I did have to feature the Painkiller. For a similar vibe, I subbed in passion fruit – I think it is still pretty spectacular! You will see I decided not to add any tasting notes to each flavor. I added the recipe for the cocktail though, so I think a fun way to experience this box would be to make the drink, try the chocolate, and see how the flavors are similar and different!
Orange Almond Praline with Lime and Rum White Chocolate Ganache
1 oz. Appleton 12yr Rare Blend Jamaican Rum
1 oz. La Favorite Ambre Rhum Agricole Ambre
1/2 oz. Kōloa Kaua’i Dark Rum
1/2 oz. Pierre Ferrand Dry Curaçao
1 oz. fresh lime juice
1/2 oz. orgeat syrup
Rum, Bourbon, and Lime Gel with Coffee and Cinnamon Dark Chocolate Ganache
2 oz Jamaica Rum Dark
1 oz Bourbon
.25 oz Coffee Liqueur
1 oz Lime Juice
.5 oz Honey Syrup
.5 oz Cinnamon Syrup
.25 oz Vanilla Syrup
Lime, Honey, and Rum White Chocolate Ganache with Candied Grapefruit
0.75 ounce each fresh lime juice
0.75 white grapefruit juice,
0.75 oz club soda
1 ounce each gold Demerara rum,
1 oz dark Jamaican rum,
1 oz white Cuban or Puerto Rican rum
1 ounce honey syrup
Almond, Lemon, Whiskey, and Angostura Bitters Caramel
1 oz. Angostura Aromatic Bitters
1/2 oz. Rittenhouse 100 proof Rye Whiskey
1 oz. Orgeat
3/4 oz. fresh lemon juice
Passion Fruit and Rum Gel with Coconut, Orange, and Nutmeg Caramel
1 oz. El Dorado 8 year Demerara Rum
1 oz. Smith & Cross Jamaican Rum
3 oz. fresh pineapple juice
1 oz. homemade cream of coconut* OR Coco Lopez Cream of Coconut
1 oz. fresh orange juice
Apricot Jam, Coconut and Lemon Praline, with Rum White Chocolate Ganache
1 oz. Kōloa Kaua’i Dark Rum
1 oz. Don Q Gold Rum
1 oz. Giffard Abricot du Roussillon
1 oz. cream of coconut
1 oz. fresh lemon juice
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What is more summery than corn and strawberries? Not much! These cookies are so fun – you get multiple kinds of sweetness from the corn and the strawberries, and they are tender and buttery. Like a summer party in cookie form!
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I thought these cookies would be really great with the cocktails listed above. The almond pulls on the orgeat so ubiquitous in tiki, and the toffee gives these lovely brown sugar notes reminiscent to rum. Let me know if you agree!
Welcome to March, the height of citrus season! Citrus is really interesting and somewhat complicated to use in baking and chocolate. While the flavor feels