3 Tiki Cocktails to Transition From Summer To Fall

Transition your Tiki cocktails for cooler weather with the help of Stroh.

In 1832 Sebastian Stroh distilled his first liquor, launching what would become a 180+ year legacy of excellent spirits. The line has come to bear the tagline of “The spirit of Austria” and is considered an expression for the Austrian way of life. The line offers two products in the US, Stroh 160 Spiced Rum and Stroh Jagertee—A rum-based liqueur made with black tea and spices.

One of the most popular products from the line, Stroh 160 Spiced Rum, is an aromatic expression excellent in cocktails, cooking, and baking. As the seasons change and the weather starts to get cooler, Stroh 160 works as a perfect accompaniment to both warm and cold weather drinks. Start out your seasonal transition by swapping white rum for Stroh’s spiced in a classic tropical drink like a Spicy Pineapple Punch and see how the different spirit adds complexity. As the temperatures drop, bring in more seasonal ingredients, like cinnamon syrup, to pair with the spices in the rum. Finally, don’t forget to add hot cocktails like a Stroh Cocoa Bomb to your menu for a dynamic, tiki take on a classic spiked cocoa.

Spicy Pineapple Punch

Photograph and recipe by GastronomBlog.com

Ingredients:

• 1 1/4 oz. STROH 160 Rum
• 2 1/2 oz. pineapple juice
• 1 oz. orange juice
• 1/2 oz. Campari
• 1/2 oz. banana liqueur
• dash lime juice
• 3 dashes tiki bitters

Preparation: Combine all in a shaker with ice, shake to combine. Strain into glass with crushed ice. Garnish with mint if desired.

---

Tiki the Snow Away

Photograph and recipe by GastronomBlog.com

Ingredients:

• 2 oz. STROH 160 Rum
• 1 1/2 oz. grapefruit juice
• 1 oz. lime juice
• 3/4 oz. cinnamon syrup
• 1/4 oz. amaretto
• 4 dashes angostura bitters
• Absinthe

Preparation: Spray the glass with a little absinthe. Combine all other ingredients in a shaker with ice. Shake to combine. Strain into glass with ice. Top with mint and another spray of absinthe to top. Garnish with cinnamon stick you set on fire if desired.

---

Stroh Cocoa Bomb Cocktail

Photograph and recipe by GastronomBlog.com

Ingredients:

• 1 hot cocoa bomb
• 1/2 oz. STROH 160 Rum
• 1/4 oz. Irish cream liqueur
• 1/2 cup milk
• 1/2 cup half and half
• Whipped cream and ground cinnamon

Preparation: Warm milk and half and half on stove or in microwave until steaming. Place cocoa bomb in mug, pour warmed milk over until cocoa bomb breaks apart. You may have to break it with a spoon. Stir until chocolate is melted and combined well. Add on Stroh 160 and Irish cream. Stir. Top with whipped cream and shake some ground cinnamon on top.

The post 3 Tiki Cocktails to Transition From Summer To Fall appeared first on Chilled Magazine.

Source: Mixology News