Be-stir My Heart, it’s Tiki Time!

Yay! It’s the first Home Bar Awards challenge of 2021, the perfect thing to take my mind off of when they are going to announce the 2020 finalist winner. February’s challenge is stirred Tiki drinks, and who doesn’t love a Tiki drink? Luckily, I just happened to have a Cherimoya going bad on my counter, and no idea what to do with it. If you don’t know what a Cherimoya is, also known as a custard apple,  join the club. Turns out, it’s a South American fruit with soft pulpy flesh, and I think it tastes a bit like a pear/ kiwi mash up. Obviously, it would make a perfect syrup, and jumping off point for my Tiki drink.

Once I had decided on using the Cherimoya syrup I decided that I needed a fun garnish and picked up some edible flowers. This was my inspiration to use floral liqueurs, in addition to the citrus juices and some funky rum. I’m not sure if its a requirement, but I also threw in some falernum and bitters just to circle back to the Tiki theme.  I shelled half a lime and filled it with the edible flowers as the perfect garnish for my new beautiful hand sculpted copper Tiki mug. 

Be-stir My Heart
1 oz. Smith and Cross Jamaica Rum
1 oz. Kuleana Huihui white rum
1 oz. lime juice
1 oz. Cherimoya syrup
1 oz. blood orange juice
3/4 oz. St. Germain
1/4 oz. Creme de Violete
1/4 oz. Falernum
2-3 dashes Angostura Bitters

Garnish with lime shell filled with edible flowers and lime leaves.

Cherimoya syrup
1 part Cherimoya puree
1 part water
2 parts sugar

Make simple syrup with the sugar and water and combine with the Cherimoya puree.

Cheers!