This year is my first year at Tales of the Cocktail, and as one of the first activities that we did before the conference commenced this week was go to Latitude 29, an incredible Tiki Bar located in the French Quarter. As us eight Canadians congregated together and began to peruse the menu, before even having a chance to contemplate, it was decided that we would get the Plantocracy Punch. Imagine this, reserve cognac, old Jamaican rum, Madeira wine, guava marmalade, green tea and lime. 36 ounces of spirit, 8 of us, $180 – worth every penny. As we eagerly waited for our drink to arrive, the server with (quite literally) bells and whistles presented to us our Plantocracy Punch. Presented in an oversized fishbowl, encased in a large crate filled with sea shells, LED lights and foliage, we got our oversized straws ready and took our first sips. Boozy, sweet and delicious.
Inspired by many of the Tiki-style drinks I’ve been able to try over the last few months,the “Nova Kane” is of course a play on the word “novocain” but each word also has meaning. Nova, in astrology refers to bright stars and from Latin it means “new”. And Kane, yes may be a WWE wrestler but is also one of the great Tiki gods who represents light and life.
Tales of the Cocktail has definitely brought a new light and life to my bartending career (but more on that another time). Check out the recipe for this cocktail below!
INGREDIENTS
30 mL Bourbon
30 mL Dark Rum
15 mL Sons of Vancouver Amaretto
30 mL BG Reynolds Falernum (not sure what falernum is? Check it out here)
90 mL Pineapple Juice
30 mL Lemon Juice
15 mL Turmeric Shrub
5 mL Angostura Bitters
INSTRUCTIONS
In a cocktail shaker add ice and all ingredients except Angostura Bitters. Shake until tin is chilled on outside. Strain over ice in a tiki mug, large glass or whatever the heck you want really. As long as all the liquid fits, you’re good to go. Add awesome garnishes (for this one I’ve used Pineapple fronds, edible flowers, rhubarb strips and herbs). Top with Angostura to get that sick float on. Serve and enjoy.
xoxo
