Pink   Floyd


About

Bar Name:   Ibiza Bar
Debute:   Aug 11, 2018
Event:   Double 40th Birthday
Location:   Okan & Kaylah's

Menu Art


Cocktails

Moonshine On You Crazy Diamond
A pink cocktail that pairs moonshine with Dan Aykroyds's "Crystal Head," a vodka that gets filtered through 10,000 Herkimer diamonds... because, well, he's fucking crazy.
Crystal Head Diamond Filtered Vodka, Stillhouse Coconut Moonshine, Coconut Milk, Lime, Strawberry, Housemade Grenadine, Housemade Orgeat, Housemade Pimento Dram, Spiced Rum Infused Boba Balls

Goodbye Blue Skyy
Skyy vodka infused with Butterfly Pea Flowers starts out blue. But say goodbye to blue Skyy when citrus is added. The decrease in PH triggers an extreme color change to from blue to pink.
Skyy Vodka Infused With Raw Ginger & Butterfly Pea Tea, Cointreau, Pink Grapefruit, Lemon, Rhubarb Bitters, Simple Syrup, Club Soda

Dark Side Of The Moonshine > Eclipse
Casey Jones Total Eclipse Moonshine & Bohemian Eclipse Coffee Liqueur combine in this dark coffee treat.
Casey Jones Total Eclipse Moonshine, Eclipse Coffee Liqueur, Xocolatl Mole Bitters, Mississippi Mud Mocha Java Espresso, Housemade Pistachio Orgeat, Cream, Egg White

Comfortably Numb
Southern Comfort & a szechuan button to numb what ales you. Don't let that scare you, this isn't the shitty-sweet, hangover inducing, neutral spirit liqueur you remember. The brand was purchased in 2017 by the Sazerac Co. and they've seen fit to returned it to its 1874 whiskey roots. That's right, SoCo is actual whiskey again, and it compliments this earthy cocktail perfectly.
Southern Comfort 80, Cointreau, Absinthe Spritz, Pimento Dram, Pear Puree, Falernum Bitters, Szechuan Button

The Thin Ice
A "skinny" all-booze cocktail served in a ball of ice.
Gin, Aquavit, Salers Aperitif La Bounoux, Carpano "Antica Formula" Vermouth, Luxardo Marashino Liqueur, Cardamom Bitters

Pigs (3 Different Ones)
Three delicious pigs join forces in this barrel aged cocktail.
Pig's Nose Scotch, Ol' Major Bacon Bourbon, Ms. Piggy Peppercorn Bacon Bitters, Punt e Mes, Laphroaig 10, Angostura Bitters

New Car Caviar
Help yourself to a shot of New Car Caviar, a housemade spiced rum faux-caviar.
Kraken Black Spiced Rum, Brown Sugar, Agar Agar

Recipes

Moonshine On You Crazy Diamond

Glass: Highball
Ice: Yes
Garnish: Mint Sprig

Ingredients:
  • 1 oz Stillhouse Coconut Moonshine
  • 1 oz Crystal Head Vodka
  • 1 oz Coconut Milk*
  • 1 oz Lime Juice
  • 1 oz Orgeat*
  • 1/2 oz Strawberry Juice
  • 1/4 oz Grenadine*
  • 1/4 oz Pimento Dram*
  • Rum Infused Boba Balls*
Instructions:
  1. Add all ingredients except boba balls to a mixing tin with ice. Shake!
  2. Add boba balls to a highball glass & fill with ice
  3. Strain in cocktail and garnish.

Grenadine:

Ingredients:
  • 1 cup Pomegranate Juice (unsweetened)
  • 1 cup Sugar
  • 1/4 teaspoon Orange Flower Water
  • Handful of Dried Hibiscus Flowers
Instructions:
  1. Add all ingredients to a sauce pan and bring to a simmer.
  2. Reduce liquid by 1/4.
  3. Cool, strain & bottle.

Orgeat:

Ingredients:
  • 1 lbs. Almonds, Sliced
  • Water
  • Sugar
  • 1/2 teaspoon Orange Flower Water
  • 1/4 oz Alcohol (optional)
Instructions:
  1. Place almonds in a blender or food processor and add just enough water to cover them. Blend!
  2. Strain through a nut bag or cheese cloth. Or, if you have one, you can do it the easy way like I do and run the mixture though a juicer.
  3. Measure the amount of almond milk you end up with and add an equal amount of sugar. Mix or heat to dissolve.
  4. Add orange flower water. Optionally you can add a little booze as a preservative. Personally, i put in 1/4 oz of brandy.

Coconut Milk:

Ingredients:
  • 1-1/2 oz Shredded Coconut (Unsweetened)
  • 2-1/2 oz Water
Instructions:
  1. Soak shredded coconut in water for 1 hour, then blend.
  2. Strain through a nut milk bag.

Rum Infused Boba Balls:

Ingredients:
  • Tapioca Pearls
  • Spiced Rum
  • Simple Syrup*
Instructions:
  1. Cook tapioca pearls per manufacturer's instructions.
  2. Cover with 1/2 simple syrup and 1/2 spiced rum.

Simple Syrup:

Ingredients:
  • 1 part Water
  • 1 part Sugar
Instructions:
  1. Combine water & sugar in a sauce pan.
  2. Heat & stir until dissolved, then chill.

Pimento Dram:

Ingredients:
  • 1 cup Aged Rum
  • 1/4 cup Whole Allspice Berries
  • 1 Cinnamon Stick
  • 1-1/2 cup Water
  • 2/3 cup Brown Sugar
Instructions:
  1. Crush the allspice berries in a mortar and pestle or grind them in a spice grinder. You want coarse, large pieces and not a fine grind.
  2. Place the crushed allspice in a mason jar and pour the rum on top. Seal the jar and shake well. Let this mixture steep for 4 days, shaking daily. On day 5, break up the cinnamon stick and add it to the mixture.
  3. After 12 days total steeping, strain out the solids through a fine-mesh strainer. Then strain again through a coffee filter into your final bottle or jar.
  4. Heat water and sugar, stirring constantly until dissolved.
  5. Add to your spiced rum and let rest for a week or so.

Goodbye Blue Skyy

Glass: Martini
Ice: No
Garnish: Dehydrated Lemon

Ingredients:
  • 3/4 oz Skyy Vodka Infused w/ Ginger & Butterfly Pea Tea*
  • 3/4 oz Cointreau
  • 1 oz Pink Grapefruit Juice
  • 1/2 oz Lemon Juice
  • 1/2 oz Simple Syrup*
  • 2 dashes Rhubarb Bitters
  • Splash of Club Soda
Instructions:
  1. Add all ingredients to a mixing tin with ice. Shake!
  2. Strain into a martini, top with club soda and garnish.

Skyy Vodka Infused w/ Ginger & Butterfly Pea Tea:

Ingredients:
  • Skyy Vodka
  • Large Piece of Ginger Root
  • Butterfly Pea Tea
Instructions:
  1. Freeze a large piece of ginger overnight.
  2. Grate frozen ginger with a zester/grater and place in a mason jar.
  3. Cover with Skyy vodka and let sit for 3 weeks, shaking occasionally.
  4. Strain out solids though a fine mesh strainer and squeeze out any remaining liquid.
  5. Strain again through a coffee filter. This will takes some time.
  6. Place a dozen or so Butterfly Pea flowers into the strained ginger vodka and steep until it's a nice blue-purple color.
  7. Strain out flowers.

Simple Syrup:

Ingredients:
  • 1 part Water
  • 1 part Sugar
Instructions:
  1. Combine water & sugar in a sauce pan.
  2. Heat & stir until dissolved, then chill.

Dark Side Of The Moonshine > Eclipse

Glass: Coupe
Ice: No
Garnish: Coffee Beans & Freshly Grated Nutmeg

Ingredients:
  • 1 oz Total Eclipse Moonshine
  • 1/2 oz Eclipse Coffee Liqueur
  • 1 oz Mississippi Mud Mocha Espresso (chilled)
  • 3/4 oz Pistachio Orgeat*
  • 1/2 oz Cream
  • 4 drops Xocolatl Mole Bitters
  • 1 Egg White
Instructions:
  1. Add all ingredients to a mixing tin & dry shake.
  2. Add ice. Shake!
  3. Strain into a coupe.

Pistachio Orgeat:

Ingredients:
  • 2 cups Pistachios (unsalted)
  • 2 cups Water
  • Sugar
  • 1/2 tsp. Orange Flower Water
  • 1 oz Brandy (optional)
Instructions:
  1. Place the pistachios and water in a food processor or blender and blend until smooth.
  2. Strain through a nutmilk bag.
  3. Measure the reulting pistachio milk and add an equal amount of sugar. Shake to combine.
  4. Add orange flower water and brandy.

Comfortably Numb

Glass: Rocks
Ice: Crushed
Garnish: Pear slices with clove pin

Ingredients:
  • 1-1/2 oz Southern Comfort 80
  • 1/2 oz Cointreau
  • 1/4 oz Pimento Dram*
  • 1 oz Pear Puree*
  • Falernum Bitters
  • Absinthe Spritz
Instructions:
  1. Spritz a rocks glass with Absinthe
  2. Add SoCo, Cointreau, Pimento Dram, and Pear Puree to a mixing tin with ice. Shake!
  3. Strain into a rocks glass filled with crushed ice.
  4. Top with falernum bitters and garnish.

Pimento Dram:

Ingredients:
  • 1 cup Aged Rum
  • 1/4 cup Whole Allspice Berries
  • 1 Cinnamon Stick
  • 1-1/2 cup Water
  • 2/3 cup Brown Sugar
Instructions:
  1. Crush the allspice berries in a mortar and pestle or grind them in a spice grinder. You want coarse, large pieces and not a fine grind.
  2. Place the crushed allspice in a mason jar and pour the rum on top. Seal the jar and shake well. Let this mixture steep for 4 days, shaking daily. On day 5, break up the cinnamon stick and add it to the mixture.
  3. After 12 days total steeping, strain out the solids through a fine-mesh strainer. Then strain again through a coffee filter into your final bottle or jar.
  4. Heat water and sugar, stirring constantly until dissolved.
  5. Add to your spiced rum and let rest for a week or so.

Pear Puree:

Ingredients:
  • 1 Bosc/Kaiser Pear
  • 1/4 cup Water
Instructions:
  1. Roughly chop the pear, removing the stem and core.
  2. Blend with 1/4 cup water.
  3. Refrigerate until chilled. The puree will turn brown, and that's just fine in this case as it doesn't change the flavor or color of the cocktail.

The Thin Ice

Glass: Martini (stainless)
Ice: No
Garnish: Lemon Twist

Ingredients:
  • 1-1/2 oz Gin
  • 1/2 oz Aquavit
  • 1/2 oz Carpano Antica Formula Vermouth
  • 1/4 oz Salers Aperitif
  • 1 barspoon Luxardo
  • 2 dashes Cardamom Bitters
  • Lemon Twist
Instructions:
  1. Combine all ingredients and inject into a hollow ice sphere*.
  2. Place into a glass and garnish with a lemon twist.
  3. Serve with a tiny hammer.

Hollow Ice Sphere:

Ingredients:
  • Water
  • Ice Sphere Mold
Instructions:
  1. Fill ice sphere mold. Freeze 1.5 hours.
  2. Flip mold and freeze for another 1.5 hours.
  3. Use a drill or soldering iron to create a small hole.
  4. Use a syringe to extract water.
  5. Put the hollow ice sphere back in the freezer until ready to use.
  6. Note: Adjust times based on your freezer settings.
  7. Note: Place cocktail in freezer and chill before injection.

Pigs (3 Different Ones)

Glass: Rocks
Ice: Large Cube
Garnish: Cayenne Candied Bacon*

Ingredients:
  • 1-1/2 oz Ol' Major Bacon Bourbon
  • 1/2 oz Pig's Nose Scotch
  • 1/2 oz Punt e Mes
  • 1 barspoon Laphroaig 10
  • 3 dashes Angostura Bitters
  • 2 drops Mrs. Piggy Peppercorn Bacon Bitters
Instructions:
  1. Combine all ingredients in a charred oak barrel. Age for 3-5 weeks, tasting often.
  2. Decant 2 oz into a mixing glass with ice. Stir!
  3. Strain into a rocks glass and garnish.
  4. Note: The quantities above are for a single un-aged cocktail. Multiply those amounts to fill your oak barrel.

Cayenne Candied Bacon:

Ingredients:
  • 1/2 cup Brown Sugar
  • 1 tablespoon Chili Powder
  • 1/2 teaspoon Cayenne Pepper
  • Bacon
Instructions:
  1. Mix spices.
  2. Press bacon into spice mix to coat.
  3. Bake for 20-ish minutes at 350°.

New Car Caviar

Glass: Shot
Ice: No
Garnish: Tiny Spoon

Ingredients:
  • 3/4 cup Spiced Rum
  • 1/4 cup Brown Sugar
  • 2 grams Agar Agar
Instructions:
  1. Put a tall glass of oil in the freezer for 30 minutes.
  2. Bring rum & agar to a boil.
  3. Add sugar and bring back to a boil. Remove from heat.
  4. Use an eye dropper to drop rum into the oil. It will form a ball and drop to the bottom.
  5. Strain out faux caviar and rinse to remove oil.

Pictures