The Expedition
Rum and bourbon with three syrups and coffee liqueur. Long, spiced, and built to last.
13ozMug holds 13 oz of liquidCeramic or copper, for hot drinks and mules.Build
| Hamilton Guyana 86 rum | 2 oz60 ml1 oz30 ml1 ½ oz45 ml2 ½ oz75 ml3 oz90 ml |
| bourbon | 1 oz30 ml½ oz15 ml¾ oz20 ml1 ¼ oz35 ml1 ½ oz45 ml |
| Bittermens New Orleans coffee liqueur | ¼ oz7.5 ml⅛ oz3.5 ml⅜ oz10 ml |
| fresh lime juice | 1 oz30 ml½ oz15 ml¾ oz20 ml1 ¼ oz35 ml1 ½ oz45 ml |
| Cinnamon Syrup | ½ oz15 ml¼ oz7.5 ml⅜ oz10 ml⅝ oz20 ml¾ oz20 ml |
| Honey Syrup | ½ oz15 ml¼ oz7.5 ml⅜ oz10 ml⅝ oz20 ml¾ oz20 ml |
| Vanilla Syrup | ¼ oz7.5 ml⅛ oz3.5 ml⅜ oz10 ml |
| seltzer | 2 oz60 ml1 oz30 ml1 ½ oz45 ml2 ½ oz75 ml3 oz90 ml |
Rescaled to your 1 oz30 ml pour. Written around 2 oz60 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 2 oz60 ml.
Already built on your 2 oz60 ml pour.
Rescaled to your 2 ½ oz75 ml pour. Written around 2 oz60 ml.
Rescaled to your 3 oz90 ml pour. Written around 2 oz60 ml.
Tools
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Preparations
Bring a cup of water to the boil with two cinnamon sticks in it. Stir in two cups of sugar until it has dissolved, take the pan off the heat, cover it, and leave it at room temperature overnight. Strain it through cheesecloth before you bottle it.
Place 1 ½ cups of water in a saucepan and bring it to a boil. Add 1 ½ cups honey and cook until it is just runny. Remove the pan from heat and let the syrup cool before using or storing.
Boil a cup of water, stir in two cups of sugar until dissolved, then take it off the heat. Split a vanilla bean, scrape the seeds in, cut the pod into thirds and add those too. Cover and leave at room temperature overnight. Strain through cheesecloth.
Method
- Add everything to a shaker, add crushed ice, and flash mix with a hand blender.
- Pour the contents of the shaker into the tiki mug.
- Garnish with edible orchid.
Mixology by Whiphttps://mixologybywhip.com/recipes/the-expedition
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