Queenstown takeover
Queenstown takeover

Friday Cocktail: Santa Barbara’s ‘Oaxacan Dead’ cocktail

Santa Barbara’s new Tiki Bar, Test Pilot, shares their ‘Oaxacan Dead’ cocktail, a contemporary spin on the classic Zombie cocktail.

Santa Barbara’s new Tiki Bar, Test Pilot, shares their ‘Oaxacan Dead’ cocktail, a contemporary spin on the classic Zombie cocktail.

 

The Spanish inspired gem of Santa Barbara, sits on the Pacific Ocean just 2 hours north of Los Angeles.

Dotted with red-tiled rooves, white stucco buildings, upscale boutiques and restaurants with farm to table cuisine, the destination draws visitors from the globe over throughout year.

To accompany such a cultured gastronomic scene, there must be drinks to match.

And Santa Barbara locals, Misty and Brandon Ristaino have done just that with the opening of their new Tiki bar, Test Pilot, in Santa Barbara’s Funk Zone.

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In the 1930s just 150 kilometres from Santa Barbara, Donn The Beachcomber created the original ‘Tiki bar’.

Drawing inspiration from his ground breaking cocktail work and the work of other Tiki visionaries, Misty and Brandon have crafted their own original program of modern Tiki inspired cocktails.

One of the signature cocktails you can order here is the Oaxacan Dead, a contemporary spin on the classic Zombie cocktail. Misty and Brandon have shared the killer recipe with us:

 

‘Oaxacan Dead’ Recipe

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.75 oz appleton reserve jamaican rum

.75 oz reposado tequila (we like el tesoro and tequila ocho here)

.16 oz or teaspoon mezcal (we like nuestra soledad here)

.5 oz falernum

.16 oz or teaspoon grenadine

.25 oz grapefruit juice

.25 oz cinnamon cordial

1 dash angostura bitters

 

Directions:

Hard shake in your shaking tins all ingredients with just one cube of ice.

Pour all contents into your favorite tiki glassware (should be appx. 16 oz) over crushed ice.

Garnish with mint sprig, grapefruit twist, and real maraschino cherry (we like amarena or luxardo).

 

Ingredients:

Citrus – Must be fresh squeezed, and we only use organic fruit.

Grenadine – We make our own, but it’s a pain in the rear.  Your best bet is to buy some at your favorite bar supply store.  Make sure it’s real sugar and not corn syrup (gross!) in the grenadine you buy.

Falernum – A clove/ginger/lime cordial.  We use John D. Taylor’s falernum.

Cinnamon Cordial – We are huge nerds and sous vide our house made cinnamon cordial.

For the at-home bartender, we suggest purchasing your cinnamon cordial from your favorite market.

Make sure it’s real sugar and not corn syrup (gross!) in the cinnamon cordial you buy.

What’s your favourite Friday Cocktail?