While our roots will always be bourbon based, we share a passion for fine cocktails across a range of spirits which is why we thought it was high time we launched a proper cocktail program to share what we’re sipping on these days. From hot summer nights to chilly winter eves by the fire, there is always a good reason to indulge in a little "Pappy Hour" with the season’s freshest ingredients and seasonal flavors.
We are thrilled to be working with our great friend and cocktail connoisseur Kyle Higgins to help us get organized and turn our cocktail dreams into reality. Kyle has been perfecting his craft since 2001 when he started as a bar back in Los Angeles. He’s currently the US Brand Ambassador for Mala Idea Mezcal and VP of Sales for Coyote Global Imports LLC. He’s been a beverage director and cocktail consultant for the past ten years and we're thrilled that he's adding one more title to his resume; Pappy & Company in house mixologist.
Kyle is the best. He always knows exactly what we will like depending on the season, and surprises us with his artful creations every time! So for our first cocktail collaboration for August we definitely agreed we wanted something that still felt like summer vacation. Since we cant quite get enough of that carefree, no schedule routine summer allows, the right 5 O'clock cocktail might take us back for just a minute?! Leave it to Kyle to create a drink that satisfies our summer pallet, while being a perfect contrast to some of the earthy, rich flavors and textures that come with the changing season. I promise, if we can make this cocktail, you can too. Don't let the ingredients intimidate you, they all can be found at most large liquor stores. And if you don't have one ingredient, no worries it will still be good!
August Recipe: The Maple Zombie (Kyle's riff on a classic Tiki style drink)
1.5oz. Rum (Bacardi)
1 oz. Dark Rum (Havana Club)
.5oz. Fresh Lemon Juice
.5oz. Fresh Lime Juice
1.5oz. Orange Juice
1.5oz. Passion Fruit Syrup (Finest Call)
.25oz. Pomegranate Syrup (Finest Call)
2 Dashes Angostura Bitters
1oz. Pappy Maple Syrup (or any syrup)
Mint for Garnish
Collins Glass
Add all ingredients to a cocktail shaker and shake vigorously with ice. Strain ingredients back over an ice filled Collins glass, garnish with 3 sprigs of mint.
**A side note: When we were perfecting this cocktail with Kyle, Louise suggested we bring out the Kenny's Farm House Cheeses we recently launched on our site (link here) and we were sure glad we did! The citrus, fruit and tropical flavors of the cocktail contrast so well with the creamy richness of the triple cream and the earthiness of the cave aged cheddar. The salty flavors of the cheese pair beautifully with the mellow sweet flavors of the rum. With the cheddar being earthy and slightly smoky, the maple syrup and Angostura Bitters in the cocktail help bring all the flavors together and left a mouth watering finish and wanting more. The Pappy Barrel Aged Maple Syrup, smooth tropical Rum and fruit are honestly a match made in heaven.
We are excited to keep sharing good food and great cocktails, something we can all appreciate and share together, so stay tuned for more!
Eat well, drink well and responsibly and always love life!
You can follow Kyle @juansnow. Have ideas for our next cocktail concoction? Feel free to email Kyle atkyle@mezcalmalaidea.com. Tag us if you post your cocktails!
