Staycation

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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.

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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 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.

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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 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.

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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 Rating: ⭐⭐

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."

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Recipe

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