Platinum Awarded, Navy Strength

At the height of the British Empire, the navy gave gin rations to sailors during long voyages. It was used for everything from drinking to cleaning to fighting disease. However, following the boom of gin distilling across the UK, naval officers became suspicious that they were receiving low-quality, low-proof booze from the British government. To be sure all was on the up and up, sailors would pour some of their rationed gin over gunpowder and set it on fire. The gunpowder would only ignite if the gin was at minimum 57% alcohol by volume -- and then the sailors could be sure they were getting the good stuff. No fire, and they would know the gin did not have the required "strength" and they were being cheated.

And that's how a gin that is at least 57% alcohol by volume became known as Navy Strength Gin. 

Tanglin's Black Powder Gin belongs to this category - named after the gunpowder used in navy ships as well as for its bold and bright flavors. It recently set off some fireworks of its own by taking home Platinum at the the world's largest and most prestigious spirits awards, the San Francisco World Spirits Competition.  A spirit can only earn Platinum it has been awarded Double Gold three years in a row. Tanglin Black Powder Gin joins just a small number of global gins who have been awarded Platinum.  Tanglin's other gins fared very well, too.  Orchid Gin was awarded gold and Singapore Gin, in its first outing, took home a Double Gold.

While not for the faint hearted, Tanglin's Black Powder Gin is delicious sipped over ice: with a bright and smooth opening which is followed up by a bittersweet herbal finish and a punch from Java pepper.

Here we're enjoying it paired very simply with Yuzu juice, soda water, and a sprig of fresh rosemary.

The Cloud 9

1.5 oz of Tanglin Black Powder Gin
.75 oz yuzu juice
soda water
sprig of rosemary

Method

Fill a tall glass with water. Pour gin and yuzu juice into the glass. Stir. Top off with soda water to taste and garnish with a sprig of fresh rosemary.

Everyone loves a margarita. But sometimes the remix is even better than the original. And that's the case with this delightful riff on the Cinco de Mayo mainstay featuring Nahmias Mahia Fig Spirit.  

Ingredients

1.5 oz Mahia Fig Spirit
.5 oz Tequila Reposado
1 oz fresh squeezed lemon juice
3/4 oz Meyer lemon oleo saccharum (see recipe below)
fresh cilantro

Method

Combine lemon juice and cilantro in a shaker. Muddle gently.  Add all other ingredients and ice. Shake hard to combine, dilute, and chill. Double strain into a rocks glass with fresh ice. Garnish with cilantro.

To make Meyer Lemon Oleo Saccharum: Peel Meyer lemons, ensuring as little pith as possible.  Combine with equal parts (by weight) white sugar and muddle gently. Cover in refrigerator 2-3 days until syrup forms. Strain syrup and keep refrigerated.

Recipe created by Connor Dineen of the Amsterdam, Rhinebeck, NY.

Some days are all about mixing cocktails that require multiple bottles and deliver a complex, layered taste. And some days we'd rather just have a quick, delicious, and refreshing sipper.

Either way, Mount Rigi has you covered. Whatever the mood, low-key or all out, Mount Rigi serves it up just perfectly.

Dress It Up with the Call it Mooshi

 Ingredients

1.5 oz Russell's Reserve 10 Year Bourbon
1 oz Mount Rigi
1/2 oz Punt e Mes
1 dash Angostura Bitters

Method

Add all ingredients to a mixing glass with ice.  Stir until well-chilled. Strain into a chilled cocktail glass. Garnish with a brandied cherry or an orange peel. 

Dress It Down with the Tonic Spritzer

Ingredients

2 oz Mount Rigi
2 oz tonic water

Method

Add ice cubes and garnish with the citrus slice of your choice.

This Cinco de Mayo, you might consider forgoing a typical margarita. Instead, punch things up with a tequila-based old-fashioned. This version packs some spicy heat thanks to the ever-lovely, ever-delicious Ancho Chile Reyes Poblano Liqueur.

Ingredients

1 oz Reposado Tequila
1 oz Ancho Chile Reyes
.25 oz rich simple syrup
3 dashes Angostura Bitters
2 dashes Angostura Orange Bitters
Orange peel
Lemon peel (optional)

Method

Combine all ingredients in a mixing glass. Add ice and stir for 30 seconds to chill. Strain into a double old-fashioned glass over (ideally) a large format ice cube. Garnish with orange peel (and lemon, if using) by first expressing oils into the glass, then rubbing the rim with the peels.

Longer days, trees in bloom, and a warm breeze: Spring is here!

With it we're sharing these cocktails full of fresh, bright, spring flavors -- a great way to enjoy the tastes and aromas of the new season, and perfect for Spring occasions worth celebrating, both large and small. 

Whether that's spreading a blanket in the grass and sipping on an afternoon aperitif outdoors for the first time this year, or whether it's Passover dinner or Easter brunch, below are a few cocktails that are ready to meet the moment. 

These drinks feature interesting, harder-to-find spirits that offer fresh, herbal, and fruity tastes perfect for the warming weather palate.  Bonus: they'll help you enjoy all those delicious liqueurs on your home bar. (Or give you a reason to stock up if you're running low!) 

Ingredients:

1 oz St. George Absinthe Verte
1 oz Green Chartreuse
1 oz Giffard Abricot du Roussillon liqueur
Fresh lemon for garnish

Method:

Combine all ingredients in a mixing glass and stir with ice for about a minute. Double strain into a chilled glass and garnish with a lemon slice or twist.

Ingredients:

1 oz Amazzoni Gin
.75 oz Saint Germain Elderflower Liqueur
.75 oz fresh squeezed lime juice
1 oz blood fresh squeezed orange juice
chilled ginger ale
blood orange for garnish

Method:

Combine gin, Saint Germain and the fresh squeezed juices into a cocktail shaker with ice and shake until cold.  Double strain into a chilled glass, then top with desired amount of ginger ale and float a blood orange slice on top.
 

 

Ingredients

1.5oz Tromba Tequila
1.5 oz grapefruit juice
1 oz cinnamon syrup*
.25 oz turmeric tea**
club soda
grapefruit to garnish

 

Method

Combine first four ingredients into a metal shaker and shake with ice. Strain into a chilled glass over ice, top with desire amount of club soda. Garnish with a grapefruit twist.

 

 

*make simple syrup with equal parts water and sugar, adding several cinnamon sticks to the mix. Let it steep 6 hours or more, strain out the solids and store in the refrigerator.

**boil 2 cups of water with 1 tsp ground turmeric powder. Simmer 10 minutes, strain and cool.

Credits:
Lazy Sunday recipe by Anna Maceda of Portland's Campana restaurant, via Liquor.com
Yellow Parrot recipe via Punch

There was a time when anything going by air - mail, people - was unusual, glamorous, and exciting.

This cocktail brings all of those vibes. A throwback to an era of intrigue, excitement, and mid-century style.

No one quite knows the origins of this drink -- the earliest reference to it is in a Bacardi pamphlet, where, befitting its name, it was actually garnished with a real postage stamp!

Here we mix a favorite rum with delicious, bar-quality syrups and juices from Cheeky Cocktails, for an easy-to-make cocktail that tastes as fantastic as one you'd have when out on the town. 

Garnish with a lime twist -- or to pay homage to the original, with a postage stamp!

Pick up these exceptional syrups and juices or anything else that catches your eye at Cheeky and enjoy 15% off your order when you use the code CURIADA15.

Ingredients

1.5 oz rum, preferably on the lighter side
.75 oz honey syrup
.75 oz lime (or lemon) syrup
Prosecco

Method

Add rum, lime juice, and honey syrup to a cocktail shaker with ice. Shake until cold. Strain into a champagne flute and top with Prosecco or another sparkling wine. Serve with a lime twist garnish (or a vintage postage stamp!)

Who doesn't love a Mai Tai?  For those who don't want to choose between the tiki classic and a love of the bitter, we have this excellent cocktail.

Last time we made this excellent concoction, we used Virago Four Port Rum, which gives wonderful flavor and just the funk you need to match the boldness of the Campari.

You can also make it, as it was originally made, with Smith & Cross Jamaican Rum, which really brings the funk. 

Whatever rum you choose, make it one with enough assertiveness to play its role in this excellent drink.

Ingredients

1.5 oz Campari
.75 oz dark, flavorful rum, we like Smith & Cross or Virago
.5 oz Pierre Ferrand Dry Curaçao
1 oz lime juice
3/4 oz orgeat
fresh mint

Method

Shake all ingredients with a small amount of ice in a cocktail shaker. 
Fill a rocks glass with (crushed) ice. Strain the cocktail into the glass. Add more crushed ice on top, if you're using it, and garnish with a sprig of mint.

Pineapple is a stellar cocktail ingredient, particularly when paired with rum. Something about that fresh, tropical flavor plays so deliciously well with the nuanced evolution of tastes that a good quality rum brings to the party. Here the rich, fruity notes of Don Papa Small Batch Rum takes are balanced by a bright, tartness with a generous pour of pineapple juice and fresh lime juice. Top it off with mint and some soda and you have a delicious, refreshing cocktail that can be easily mixed up at home whenever the mood strikes.  

Try this one on a Thursday night. It gives off serious almost-the-weekend vibes. 

Ingredients

2 oz Don Papa 7

2 oz pineapple juice

juice of 1 lime

1 tbsp agave nectar

4 mint leaves

splash of soda

Method

Combine all ingredients except soda in a shaker and shake until your hands are very cold. Strain into a glass filled with ice. Top with a splash of soda and garnish with a mint sprig.

We want more people to discover Curiada and the world of interesting, quality spirits.  And because we're a small shop and we don't do traditional advertising, we're counting on you to help us out!

Naturally we'll make it worth your while.

When you help your friends discover Curiada, we'll give both you and them free shipping on your next orders.  

This is how:

1) Post on social media about your favorite spirits or your favorite cocktails

2) Be sure to both mention and tag Curiada. You can find us below:

Instagram: @trycuriada

Facebook: @curiada

TikTok: @trycuriada

Twitter: @trycuriada

3) Tag two friends who enjoy cocktails and craft spirits

4) We'll reach out with a unique code for all of you that is valid for free shipping on one order each within the next 30 days. 

So, how about it? Would you consider putting in a good word for us?

Don Papa Rum hails from the Philippines, which has been distilling rum for over 150 years. In fact, sugarcane grows in the wild there. But because the country never exported much of its rum, it's not well-known as a rum producer. 

Don Papa Rum is setting the story straight, with the introduction of its authentic, premium Filipino rum to countries around the world.

For a little taste of Sugarlandia, go ahead, press play.