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.

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Cocktail Ingredients

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

Dark Rum: This is a type of rum made with sugarcane, spices, and water that has been barrel aged for a long period of time. I used Plantation Original Dark Rum.

Smith & Cross Rum: This is a type of rum made with molasses or sugarcane juice, spices, and alcohol that has been barrel aged for a long period of time. This recipe specifically calls for Smith & Cross Traditional Jamaican Rum.

Grapefruit Juice: This is the liquid juice of a grapefruit. I used freshly squeezed grapefruit juice.

Lime Juice: This is the liquid juice of a lime. I used freshly squeezed lime juice.

Cinnamon Syrup: This is a sweetener made with cinnamon sticks, white sugar, gum arabic powder, saline solution, and water. I made mine using this sous vide recipe.

Passion Fruit Syrup: This is a sweetener made with passion fruit juice, cane sugar, gum arabic powder, and benzoic acid. I used Liber & Co. Tropical Passion Fruit Syrup.

Aromatic Bitters: This is a food product made with botanicals, herbs, and alcohol. I used Angostura Aromatic Bitters.

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

Mint Sprig: This is an herb. I used Mojito mint.

Cherry: This is a fruit that has been soaked in brandy and rich syrup. I used Luxardo Maraschino Cherries.

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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.

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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 Rating: ⭐⭐⭐⭐

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!"

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Recipe

This cocktail recipe was adapted from Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette.