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Tip Your Bartender: Fuchsia Tiki Bar, New Paltz, NY

May 05, 2020

Story: Punch Staff

art: Nick Hensley

Tequila and mezcal take center stage in the Tiki Torch, Fuchsia Tiki Bar’s not-so-subtle nod to the Piña Colada.

Tip Your Bartender is a social media initiative from PUNCH connecting our readers with bar teams across the country via Instagram. We’re asking select bartenders to share their drinks (albeit virtually) and encourage the PUNCH audience to “tip” during the economically uncertain times ahead. 

Between March 30th and May 29th, for every dollar tipped to bar teams, the Bacardi family of brands has generously committed to matching it with an equal gift to our charitable partner, Restaurant Workers’ Community Foundation.

Send a tip to the Fuchsia Tiki Bar staff via Venmo by searching @Anton-Kinloch.

Tiki Torch

Anton Kinloch, Fuchsia Tiki Bar | New Paltz, New York

Tequila and mezcal take center stage in Fuchsia Tiki Bar’s not-so-subtle nod to the Piña Colada. The cocktail calls for a split base of blanco tequila and mezcal, but tequila can easily be substituted for the full quantity if mezcal is not available.

1 ounce Cazadores Blanco tequila
1 ounce mezcal
2 ounces pineapple juice
1 ounce coconut cream (see Editors’ Note)
½ ounce lime juice
1 ounce Ancho Reyes or house chile syrup (see Editors’ Note)
2 dashes chile bitters (optional)

Garnish: spent lime hull filled with Rice Krispies cereal, overproof rum and grated cinnamon

Combine all ingredients in a shaker. Add ice and shake until tin is frosty. Dirty-dump contents into a tiki mug or pilsner glass. Garnish with spent lime shell filled with Rice Krispies. Immediately before serving, douse with a small measure of overproof rum and carefully set ablaze. Sprinkle grated cinnamon over the flame.

Editors’ Note

Coconut Cream
15 ounces REAL Coconut Cream
15 ounces (1 can) Coco López

Combine equal parts REAL Coconut and Coco López and stir or shake to fully incorporate. Transfer to glass jar or bottle. Use within 30 days of bottling. Shake well before using.

House Chile Syrup
3 guajillo chiles
3 ancho chiles
3 Thai bird chiles
3 cups granulated sugar
2 cups water

Combine chiles and water in a small saucepot. Bring to a boil and reduce to a simmer for 10 minutes to rehydrate chiles. Cover and allow to fully cool (preferably overnight). Return to low heat, add sugar and gently simmer until all sugar is dissolved. Remove from heat. When cool, add to blender and purée, then pass through a fine-mesh strainer. Transfer syrup to an airtight vessel and refrigerate. Use within 30 days of bottling.

Order ingredients for this cocktail for delivery via Drizly.

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