We came up with Simbre Sauce because of the sheer volume of Nui Nuis we were downing. The sauce has perfectly legitimate non-boozy uses and sometimes gets drizzled on ice cream or yogurt and granola around here. But its real purpose is to cut down the time it takes to make a drink. Rather than pouring the various syrups and tinctures called for in the original recipe every time we wanted a batch, our friend Douglas pre-batched them as a single syrup to streamline the process. I dubbed the result Simbre (SIM-bray) Sauce after an old name in his family.
Simbre SauceIngredient notes: I use homemade syrups in the concoction above, but Trader Tiki’s range of tropical syrups make blending something like this a snap. If you do use Trader Tiki syrups, be aware that the cinnamon is strong and you may need to use a little less. This is good: it leaves more to go around. If you want to make your own, add 6 4” cinnamon sticks to 2 cups of water and 2 cups of sugar in a pot, simmer about 2 minutes and allow to cool before straining and bottling.
350ml cinnamon syrup
175ml vanilla syrup
175ml pimento dram (an allspice liqueur)
5ml Angostura bitters
Mix, bottle, and store under refrigeration.
|Trader Tiki himself crafting Nui Nuis|
And now, the Whiskey Forge variation of this old tropical drink. It lacks the traditional long orange peel and uses block ice rather than crushed ice. If you want to make one that adheres to the old method, see Kaiser Penguin’s take on it below.
Simbre Nui NuiGoes well with:
3 oz Appleton Estate V/X
1 oz Zaya
1 oz fresh lime juice
1 oz fresh orange juice
1 oz Simbre Sauce
Combine the ingredients in a shaker and shake with ice. Strain into ice-filled mugs. Sip. Smile.