Watermelon Daiquiri
by AUSTRALIAN BARTENDER
30ml fresh watermelon juice
50ml Bacardi Carta Blanca
10ml house falernum
5ml Watermelon syrup
20ml fresh pressed lime juice
Shake with cubed ice, or flash blend; serve in a wine glass. Garnish with a paper flamingo, jumbo straw. Recipe from Lost Luau, Sydney.
There’s some drinks in the world which, just a handful of years ago, would have been rounded upon by the higher ups of the bartending classes — recipes like this here Watermelon Daiquiri recipe.
But thankfully, expressing a preference for a) a Daiquiri, and b) a red, watermelon flavoured Daiquiri at that, well, it’s no longer such a bad thing.
We’ve pulled this recipe from Lost Luau, a tiki popup from the owners of Sydney small Burrow Bar and well-known aficionado of all things rum, pineapples, and tiki shirts, Tom Bulmer. And you know what? It’s delicious. See what Bulmer had to say about the reasons why they wanted to showcase this fine example of a Watermelon Daiquiri recipe.
https://australianbartender.com.au/2018/01/16/watermelon-daiquiri-recipe/
The Jungle Bird
by AUSTRALIAN BARTENDER
If you’re thinking tiki drinks, no doubt you’ll often be thinking rum drinks. You’re often not thinking amari, or bitterness at all, but that’s what this Jungle Bird recipe brings to the table.
This drink was created not in the Caribbean, not down south in Louisiana — not even in a tiki shack on the west coast of the USA. Nope, this drink isn’t from a cocktail mecca. Instead, it’s from a place closer to home: Kuala Lumpur.
It was created at the Aviary Bar, at the Hilton Hotel in Kuala Lumpur in 1978, and is one of the few tiki style drinks to feature a bitter like Campari. We’re glad it does.
We’ve pulled this recipe from Lost Luau, a tiki popup from the owners of Sydney small Burrow Bar and the well-known aficionado of all things rum, pineapples, and tiki shirts, Tom Bulmer. See what he says about the drink below the recipe.
Lost Luau's Jungle Bird recipe
45 ml Mt Gay Black Barrel (or aged rum)
10ml ml Campari
5 ml sugar syrup
60 ml pineapple juice
10 ml lime juice
Flash blend with cubed ice.
Garnish with a pineapple wedge, paper flamingo, bamboo paper straw.
This drink was created not in the Caribbean, not down south in Louisiana — not even in a tiki shack on the west coast of the USA. Nope, this drink isn’t from a cocktail mecca. Instead, it’s from a place closer to home: Kuala Lumpur.
It was created at the Aviary Bar, at the Hilton Hotel in Kuala Lumpur in 1978, and is one of the few tiki style drinks to feature a bitter like Campari. We’re glad it does.
https://australianbartender.com.au/2018/01/18/jungle-bird-recipe-the-way-they-make-it-at-lost-luau/