#tim nusog

Miami Vice !

Ingredients:

2 ounces rum, divided

1 cup strawberries, chopped

1 ounce lime juice, freshly squeezed

1/2 ounce simple syrup

2 ounces cream of coconut

2 ounces pineapple juice

Garnish: pineapple slice

Steps:

In a blender, add 1 ounce of the rum, strawberries, lime juice, simple syrup and 1 cup crushed ice and blend until smooth.

Pour into a hurricane glass and set in the freezer.

Wash and dry the blender thoroughly.

In the clean blender jar, add the remaining 1 ounce of rum, cream of coconut, pineapple juice and 1 cup crushed ice and blend until smooth.

Pour into the hurricane glass that already contains the Strawberry Daiquiri, creating a layered effect.

Garnish with a pineapple slice.

Courtesy: Liquor.com / Tim Nusog

Zombie !

Ingredients:

1 1/2 ounces Jamaican rum

1 1/2 ounces Puerto Rican gold rum

1 ounce 151-proof demerara rum

3/4 ounce lime juice, freshly squeezed

1/2 ounce Don’s mix (recipe below)

1/2 ounce falernum

1 teaspoon grenadine

4 dashes Pernod

1 dash Angostura bitters

Garnish: mint sprig

Steps:

Add the Jamaica rum, Puerto Rican gold rum, demerara rum, Pernod, lime juice, Donn’s mix, falernum, grenadine and bitters into a blender, then add 6 ounces of crushed ice.

Blend at high speed for no more than 5 seconds.

Pour the contents into a tall glass or Tiki mug and add additional crushed ice to fill, if necessary.

Garnish with a mint sprig.

Photograph: Tim Nusog

Rob Roy !

Ingredients:

2 ounces scotch

3/4 ounce sweet vermouth

3 dashes Angostura bitters

Garnish: brandied cherries

Steps:

Add the scotch, sweet vermouth and bitters into a mixing glass with ice and stir until well-chilled.

Strain into a chilled Nick & Nora or cocktail glass.

Garnish with speared brandied cherries.

Courtesy: Liquor.com / Tim Nusog