Alright, my American Tiki Tweeps!— Doug Winship (@dawinship) November 30, 2018
Commence annoying @LibbeyInc into releasing their super cool Tiki coupes in the US! #TheMostValuableUseOfSocialMedia@Teekeemon @dagreb @MacCocktail @rumdood @DoctorBamboo @inuakena https://t.co/IokNeyjmYz
One tweet led to another and suddenly we were all bombing a glassware company's Mentions. Oh la la! Only Europe was getting these spiffy-keen Tiki coupes with Moai design stems that we've ever only seen in Beachbum Berry's Remixed. Not if the North American Tiki set had anything to say about it!
And then I had the grand idea that we'd all do Tiki-off with coupe-style recipes.
As we continue to harass @LibbeyInc into giving North America the Tiki coupes we deserve, I should give a #hattip to @TiareWhoDat, whose post alerted me to the existence of these suddenly indispensable vessels.https://t.co/VANxb2AdTl https://t.co/WeRBNd93m5— Doug Winship (@dawinship) December 1, 2018
Doug's been showing off his uber-gorgeous pics and recipes, as have the rest of the crew (follow my starter tweet buried in the one above).
So folks (and Libbey), have an all-new recipe, that's perfect for coupes!
1 oz gold Barbados rum (Mount Gay Eclipse)
1 oz gold cachaça (Ypioca)
3/4 oz lemon juice
3/4 oz ruby red grapefruit juice
1/2 oz Meyer lemon falernum
1/2 oz coconut cream
Meyer lemon umbrella garnish
Shake on minimal ice to get the mix blended and aerated.
Pour over shaved ice mound in a pre-chilled cocktail coupe or large goblet.
Garnish with a Meyer lemon umbrella.
Makes 2 coupe-fulls or 1 large goblet or bowl-full.
For the umbrella, zigzag cut a Meyer lemon to make 2 pretty halves (step 13) (ignore the step to remove the ends, they're needed for the umbrella). Next, remove the pulp. Then, with a paring knife gently slice out the white pith (except at the base-end) to make the garnish less heavy. Down skewer into a bed of shaved ice in your cocktail glass and freeze briefly to set. Avoid over-freezing, the shaved ice should dissolve somewhat with the cocktail to create a balanced dilution; over-freezing will re-harden the ice and prevent meltage.
Sparkly spicy Meyer lemon swirls on the nose giving way to cachaça's grassy funk and mild coconut exoticness on the palate. Grapefruit massages the middle of your tongue, with a bit of lilt and caramel-vanilla to drive it home.
Since Tiare was the one who started it all I started by turning to a write-up she had done on ice garnishes. I tried doing an ice shell, but I still need a bit of practice on that (note to self: you don't have to give yourself frostbite for your art). For this recipe I also wanted to do a citrus peel umbrella, and both felt like too much/no good way to logistic into the same glass. So I opted for a simple hill of sand and umbrella. Not as tiki-elaborate as some others, but it fit the recipe well, including the name, which was there before I last-minuted the presentation.
Libbey, we North American types can make your coupes look good.
