Quarantine Order

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Cocktail History

The Quarantine Order is a modern tiki cocktail that was created in 2014 by William Prestwood at Tonga Room & Hurricane Bar in San Francisco, California. As recounted in the book Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette, Prestwood noticed the heaviness of the cinnamon note in Angostura aromatic bitters and decided to put a large dose to work by pairing them with two different rums, grapefruit, lime, cinnamon, and passion fruit.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Dark Rum: This is a type of rum made with fermented sugarcane juice or molasses and yeast, which are distilled and then aged, often in charred barrels, to develop a full-bodied, caramelized flavor.

Smith & Cross Rum: This is a type of rum made in Jamaica with molasses and yeast, which are distilled using traditional methods to develop a bold, high-ester profile and a rich, funky flavor.

Grapefruit Juice: This is the liquid extracted from the flesh of ripe grapefruits that has a sweet-tart citrus flavor and light pink color.

Lime Juice: This is the liquid extracted from the flesh of ripe limes that has a zesty, sour flavor and light green color.

Cinnamon Syrup: This is a sweetener made with cinnamon sticks, white sugar, and water, which are heated and infused into a syrup with a spiced, aromatic flavor.

Passion Fruit Syrup: This is a sweetener made with passion fruit pulp, white sugar, and water, which are heated and infused into a syrup with a tropical, fruity flavor.

Aromatic Bitters: This is a concentrated flavoring made with a blend of herbs, spices, roots, and botanicals, and distilled alcohol, which are macerated or steeped to develop an aromatic, bittersweet flavor.

Lime Slice: This is a slice of lime that has been cut into a half wheel shape.

Mint: This is an herb made from the leaves of the mint plant, which are harvested and used for their cool, aromatic flavor.

Brandied Cherry: This is a type of stone fruit made by soaking maraschino cherries in brandy, water, and spices to make a rich, fruity syrup.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.

Paring Knife: This is used to cut citrus into slices or wheels. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is used to juice citrus. I used the ALEEHAI Manual Fruit Juicer.

Cocktail Pick: This is used to hold the garnish. I used one from the KingSeal Bamboo Knot Cocktail Pick Set.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Brown-ish orange color

• Aroma: Mint and citrus

• Taste: Tart grapefruit and passion fruit flavor that evolves into cinnamon and spicy rum

• Finish: More allspice and fruity citrus

Kendall’s Take: “I’ve started getting really excited when I see tiki cocktails with cinnamon in them, and I’m glad to see more modern recipes aiming to highlight the way the spice mixes with other flavors. The Quarantine Order specifically works to bring out the notes in Angostura aromatic bitters, and I thought it did so very well. The taste of the drink is noticeably tiki, but it doesn’t stand out the way some of the others I’ve tried have, in my opinion. It’s still very, very good though. It just seems to be a no-frills tiki concoction that most people will enjoy!”

Recipe

This cocktail recipe was found in the book Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette.