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Cocktail History
The Staycation is a modern tiki cocktail that was created by Devin Kennedy at Pouring Ribbons in New York City, New York. It’s a variation of the Tradewinds, another tropical recipe from the 1970s, but this version replaces one of the rums with whiskey, adds cream of coconut instead of syrup, and includes a hint of passion fruit for more tartness. According to Kennedy, his goal when coming up with it was to make a drink that “you have when you play ocean sounds on your living room TV,” unlike other tiki cocktails that make you wish you were sipping it poolside.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Dark 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. I used Appleton Estate Special Gold Rum.
Rye: This is a type of whiskey made with at least 51% rye grain, malted barley, corn, and water. I used Heaven Hill Distillery Rittenhouse Rye.
Coconut Cream: This is a sweetener made with a three to one ratio of cream of coconut and coconut milk.
Lemon Juice: This is the liquid juice of a lemon. I used freshly squeezed lemon juice.
Apricot Liqueur: This is a liqueur made with apricots, spices, sugar, and brandy. I used Rothman & Winter Orchard Apricot Liqueur.
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.
Lemon Slice: This is a slice of lemon that has been cut into a half wheel shape.
Mint Sprig: This is an herb. I used Mojito mint.
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 ingredients. 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.
Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Pale creamy yellow color
• Aroma: Mint and nut
• Taste: Citrus-forward flavor with muted coconut, spirituous spices, and stone fruit
• Finish: More coconut and lingering spices
Kendall’s Take: “I tried the book’s version of this cocktail that calls for an entire ounce of lemon, but at that ratio, citrus was all I could really taste with a hint of coconut coming through as I swallowed. Judging from my visible puckering as I first sipped this one, I would dial back the sourness from the lemon if I make the Staycation again. I don’t know that I will though; after one tasting, I’d say this one’s near the bottom of tiki recipes I’ve liked.”
Recipe
This cocktail recipe was found in the book Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette.
Staycation
Description
The Staycation is a modern tiki cocktail that was created by Devin Kennedy at Pouring Ribbons in New York City, New York. It’s a variation of the Tradewinds, another tropical recipe from the 1970s, but this version replaces one of the rums with whiskey, adds cream of coconut instead of syrup, and includes a hint of passion fruit for more tartness. According to Kennedy, his goal when coming up with it was to make a drink that “you have when you play ocean sounds on your living room TV,” unlike other tiki cocktails that make you wish you were sipping it poolside.
Ingredients
Method
Add rum, rye, coconut cream, lemon juice, apricot liqueur, and passion fruit syrup to a shaker.
Fill shaker with cubed ice.
Shake for 10-20 seconds.
Fill a highball or tiki glass with fresh crushed ice.
Using a Hawthorne strainer, strain into highball or tiki glass.
Garnish with lemon slice and mint sprig.
