I haven’t posted many recipes lately. I’ve been focusing on bitters and other concoctions and videos. After I finished making my prototype batch of passion fruit bitters, I had a dilemma; the bitters were delicious and smelled wonderful but I had no idea what to try them out in. Tiki drinks seemed like an obvious answer. I immediately thought of rum, but surprisingly rye and certain other whiskies also paired very well with the passion fruit bitters.
The first succesful drink was simply Seagrams 7, Canada Dry ginger ale, and passion fruit bitters on the rocks. I tried other whiskies, and Old Overholt Rye was nice, but the Seagrams 7 works really well. The bitters made the spice and fruit notes really pop.
I set myself to working in the BDW lab (my kitchen) to create a specialty cocktail designed to utilize my passionfruit bitters. For inspiration I looked to a recipe I found in PDT for a cocktail called the Paddington, made with citrus and rum. My modifications resulted in a tart brown foamy concoction that reminds me of a sunny day at the beach full of surfer girls and kayak love. I decided to call it The Paddleboard.
1.5 oz Ron Zacapa 23
3/4 oz lemon juice
.5 oz Lillet Blanc
1 dropper full BDW Passion Fruit Bitters
1 demerara sugar cube
Muddle the sugar into the lemon juice and bitters at room temperature into the bottom of your shaker untill the sugar is dissolved. This step is important, because once you add the ice the sugar will not break down further. Next add the rum and Lillet Blanc, and shake well with ice. Strain into a coup glass and serve with no garnish.
I usually like to make these two at a time and those large irregular natural sugar cubes really add some nice flavors , but you will have to work hard to get them to dissolve completely. Because the sugar cubes can be irregular I will sometimes use a large one to make two drinks, but I am just crazy like that. In a pinch, you can substitute roughly 1 to 1.5 teaspoons demerara or turbinado sugar for the sugar cubes.
Ready for Another Round?