As with most tiki drinks, the Misty Beach has layers of flavors. In this drink those flavors include tart pineapple, sweet kiwi, vanilla and some dark complexity from the brandy and sherry, and backbone from the rums. The recipe came about from my need to come up with a drink for an Instagram event hosted on Fede’s page Welcome to my Bar (give it a look), where everybody submitted pictures of their tiki cocktails.
The inspiration behind the Misty Beach came after just looking over the recipe for the Tiki classic “Fog Cutter”, created by one of the original Tiki lords Trader Vic. I saw the base of rum, brandy and sherry as a perfect jumping off point to improvise so I just came up with different fruit components to add.
MAKING THE COMPONENTS:
A shrub is a way of extracting the flavors from fruits to make a tart and sweet syrup that is perfect for adding to cocktails. They are pretty straight forward to make but require a few days to finish so plan ahead for this drink. To learn the process of making shrubs check out my post here. For the sugar I used 300 grams of white granulated, and 100 grams of turbinado, and I chose apple cider vinegar to add more interest than distilled.
Bonus tip: Pluck out some pineapple leaves and stick them in a glass of water to save for garnishing.
You can make kiwi syrup (or any fruit syrup) buy peeling and juicing the fruit, adding it to a sauce pan, and gently heating it with sugar. For this Misty Beach I used 1 cup of kiwi juice, 3 tablespoons of sugar and a half an ounce of lemon juice heated gently to dissolve the sugar.
If you don’t have a juicer at home puree the fruit in a blender on low speed until smooth, then pour the mixture through a fine strainer or cheesecloth to get the juice. This will not give you quite as fine of a juice but will make little difference in the final cocktail.
As for crushed ice, you can buy it at some supermarkets for a few bucks, but its super easy to crush it yourself so don’t be lazy. You can use a lewis bag which is designed specifically for crushing ice with a mallet, but you can just fold a towel around 8-10 ice cubes and crush them with a rolling pin or hammer. Put the ice in a small container and leave it in the freezer until you’re ready to use it.
- 1 1/2 Oz White Rum
- 1 Oz Anejo Rum - (or dark rum of your choice)
- 1/2 Oz Madiera Sherry
- 1/3 Oz Brandy
- 1 1/4 Oz Pineapple Shrub
- 1/3 Oz Kiwi Syrup
- Crush your ice ahead of time to have it ready in the freezer.
- Add all the ingredients to a shaker.
- Add ice and shake for 12 seconds.
- Strain into a tiki mug or other large chilled glass.
- Fill the glass over the top with crushed ice.
- Add a straw and garnish.