Doom Tiki’s Inside The Sun

We just discovered this recipe after reading up a bit more on @doomtikinyc , an initiative spearheaded by Chocky Tom (@chocktails ) to re-examine some of tiki’s problematic cultural associations and reimagine the genre of drink/bar/vibe as an offshoot of Doom Metal instead of Polynesia. As lovers of Ghost Town Brewing’s metal meets brewing (@ghosttownbrewing )and San Diego’s Kindred’s metal meets vegan restaurant meets cocktail bar (@barkindred ), we’re stoked on Doom tiki’s approach and will be checking it out next time we’re in NYC (also fingers crossed for an SF pop up sometime this year!). Find the recipe below.

Ingredients

• 1 oz Cachaça - we used @liveloveleblon

• 1 oz Amaro Montenegro @amaromontenegro_it

• 1 oz fresh squeezed lemon juice

• 0.5 oz Maraschino liquor - we used @luxardoofficial

• 0.5 oz Yellow Chartreuse @chartreuse.fr

• 0.5 oz Ginger syrup - we used @liberandco

• 2 Dashes orange bitters

Tools

• Shaker

• Ice Crusher for making Pebble Ice

Instruction

• Whip shake all ingredients with crushed ice.

• Dump into chilled Collins glass and top with more crushed ice.

• Garnish with Peychaud’s bitters and scored lime wedge.