Da Bomb (Tiki) 

Bomb Cyclone

.5 oz White Rum [Smoky Quartz Distillery]
.5 oz Aged Rum [Diplomatico Reserve]
1 oz Rhum Agricole [Clement V.S.O.P]
1 oz Dark rum [Grand Ten Distilling]
.75 oz Besamim [Sukkah Hill Spirits]
.75 oz Pineapple Juice
.25 oz Lemon juice
.25 oz grenadine

Shake ingredients with ice.  Strain into a tiki mug filled with crushed ice, then top with more crushed ice.  Garnish with dehydrated lemon wheel and pineapple chunk, and other tiki paraphernalia

Normally, when you think of January, you think of playoff football, winter sports, and hearty stews.  Cocktails tend to be more spirit forward sippers, best suited for pensively gazing into fires.  Well, my insta-pals @ntitz and @homebargirl are out to change all that with their #tikithesnowaway campaign.

They figured the best way to get through the frigid first month is by drinking things that transport you to more tropical locales.  And there is no more tropical drink category than Tiki.  The timing couldn’t be better for me, as I’m currently hunkered down as a good ol’ Nor’Easter moves through.


For my first entry, I’m staying pretty traditional by using a mix of white, agricole, and dark rums.  Pineapple and lemon provide the juice, and I’m keeping things fruity with some grenadine.   I have one trick up my sleeve though, and that is Besamim liqueur from Sukkah Hill Spirits.  When I first tried this, its mix of allspice, cinnamon, and cloves had me thinking of heartier sippers.  After making a few brown based drinks, I realized these same spices would be very much at home in a tiki application.

Pineapple, spices, and molasses dominate the nose of the Bomb Cyclone.  The sip is more fruit from the pineapple and grenadine, followed by the heady mix of rums.  At times it trends more grassy and vegetal from the agricole, but mostly it’s both warm and refreshing from the dark and aged rums.  The spices in the Besamim add to the warmth, and lend a tropical feel.  Finally the lemon kicks in on the finish, making you want to come back for more.

The name comes from one of the unique meteorological traits of this storm known as bombogenesis.   As it moves up the Eastern seaboard, the pressure in the center dropped 24 millibars (that’s barometric pressure) in 24 hours.  This allows the storm to suck up more air and strengthen even further, then resulting in what’s commonly referred to as Bomb Cyclone.  You’ve probably seen mentions of it in the news.  Once I heard the term, I knew it would be the name of my first Tiki the Snow Away offering.  Stay warm out there!

One thought on “Da Bomb (Tiki) 

  1. findingmykd January 6, 2018 / 10:31 am

    Ugh, so jealous! I always made hurricane-named tiki drinks during storms in Boston, this one looks great.

    Also: Atlas Obscura did a cool article on the origins of the name Bomb Cyclone!


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