Click the play button above to watch the recipe video!
This one’s for you overachieving imbibers. Chef Christian goes with a scratch-made Smoky Honey Habanero orgeat for this tiki-inspired cocktail.
“I prefer a decent mezcal for this cocktail as the smoke will compliment the Smoky Honey Habanero Orgeat extremely well. Rhum Agricole is sometimes tricky to find, but go to your closest large spirits and wine establishment and ask for Barbados or Belizean Rhum with an H. Rhum Agricole is grassy, a bit of a bell pepper tinge to it, but still has the sweet factor of silver rum. If you can’t find Agricole, Bacardi Silver will do. But I would hunt.
Also, you can squeeze a pureed pineapple like I did, or just use pineapple juice and let me be fancy. Store bought is fine.”
Get more inspiration with Chef Christian’s recipes over on Youtube!
Smoky Honey Habanero Raft Breaker Tiki Cocktail
- Prep Time: 4 hours
- Cook Time: 5 minutes
- Total Time: 4 hours 5 minutes
- Yield: 1 cocktail 1x
Ingredients
Honey Roasted Almond Orgeat
- 2 cups Honey Roasted Almonds
- 3 cups Hot Water
- 2 cups Sugar
- 1 tsp Orange Flower Water
- 4 tsp Cognac
- 2 Tbsp Spiceology Smoky Honey Habanero blend
- 4 sheets Cheesecloth
Cocktail
- 1 oz Rhum Agricole
- 1 oz Mezcal
- 3/4 oz Blue Curacao
- 3/4 oz Orgeat (see above)
- 1 oz Fresh Pineapple Juice
- 3/4 oz Fresh Squeezed Lime Juice
- Crushed Ice
- Pineapple leaves
- Umberella ella ella eh eh eh
- Cool-looking tiki glass
Instructions
For the Orgeat
- Pulse honey roasted almonds in a food processor until small crumb forms.
- Do not over pulse into almond butter. The smaller the pieces, the better extraction of flavor.
- Bring 3 cups of water to a boil and remove from heat.
- In a medium mixing bowl, combine crushed almonds and hot water. Steep for 3 hours stirring occasionally.
- At 3 hours, grab a second medium size mixing bowl and place a sieve or hand strainer over the bowl and line with two layers of cheesecloth.
- In a medium saucepot, bring the almond “tea” to a boil and whisk in the sugar, smoky honey habanero, and orange flower water. Bring back to a boil, remove from heat.
- Through the hand sieve and two fresh layers of cheesecloth, strain the hot orgeat into a medium mixing bowl and let cool. Once cooled, whisk in the cognac.
- Pour into a clean mason jar and seal. Place in the fridge to cool completely and store until needed.
For the Cocktail
- Fill a cocktail shaker with ice.
- Add all ingredients.
- Shake 15 times.
- Fill tiki glass with crushed ice.
- Strain over crushed ice.
- Garnish with pineapple leaves and umbrella.
- Pretend you are on an island and there are no responsibilities.
