Cocktail: Baking on the Beach | Bartender: Scott Redfern

Due to the circumstances of COVID-19, my partner and I ended up not being able to attend our friend’s all-inclusive wedding in Ixtapa, Mexico. Since then we have been trying our best to stay positive by making as many tiki cocktails as possible and tricking ourselves into thinking that we are on a hot beach throwing back drinks. It seems like a lot of people are in the same boat as us, so I wanted to share a recipe to help others feel like they have a little bit of paradise in their homes.

2 oz Appleton Reserve Rum
0.5 oz Averna
1 oz Lime Juice
1 oz Pineapple Juice
1.5 oz Gingerbread Syrup*

Add all ingredients into shaker with ice. Shake until chilled. Strain into your favourite tropical looking glass!

*Gingerbread Syrup:
2 cups water
0.75 cups white sugar
0.75 cups brown sugar
2 tsp ground cinnamon
2 tsp ground nutmeg
2 tsp allspice berries
16 cloves
2 tsp pink peppercorns (or regular if you don’t have pink)
2” of ginger peeled and sliced
1 tblsp of honey

Add all ingredients into saucepan and bring to boil. Simmer for 30 min, then let cool for 30 minutes. Strain through cheesecloth or very fine strainer.


Scott Redfern
Scott Redfern was born and raised in Winnipeg, Manitoba. After continued attempts and failures at being able to sit still in any class (sorry to all my teachers) he decided to start working in restaurants. He started in kitchens and eventually settled in the FOH. He loves coming up with cocktails to satisfy customers that come into Sous Sol. If you are ever in Winnipeg please come check it out and say "Hello"!

Cheers, and Rage Sous Sol

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