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Cocktail History
The Quarantine Order is a tiki cocktail that was created by William Prestwood in 2014 while at Tonga Room & Hurricane Bar in San Francisco, California. As recounted in the book Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette, he noticed the heaviness of the cinnamon note in Angostura aromatic bitters one day and decided to put a large dose of them to work by pairing them with two different rums, grapefruit, lime, cinnamon, and passion fruit.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Dark Rum: This is one of the base spirits. We used Plantation Original Dark Rum for its fruity spiced flavor and ability to blend well in cocktails. For a mocktail version of this drink, try Caleño Dark & Spicy Tropical Non-Alcoholic Spirit in place of the rum.
Smith & Cross Jamaican Rum: This is the other base spirit. This recipe specifically calls for Smith & Cross Traditional Jamaican Rum for its notes of caramelized banana, exotic fruits, and baking spices and its earthy finish. For a mocktail version of this drink, try Caleño Dark & Spicy Tropical Non-Alcoholic Spirit in place of the rum.
Grapefruit Juice: This adds tart citrus flavors for balance. We prefer to use fresh grapefruitjuice because it’s less bitter than the bottled stuff and tastes much better.
Lime Juice: This adds sour citrus flavors. Again, we prefer fresh lime juice.
Cinnamon Syrup: This is a sweetener made with cinnamon sticks, white sugar, gum Arabic powder, saline solution, and water. We made ours at home using Alex’s sous vide recipe.
Passion Fruit Syrup: This is a sweetener made with passion fruit juice, cane sugar, gum Arabic powder, and benzoic acid. We used Liber & Co. Tropical Passion Fruit Syrup for its tangy and lush taste.
Angostura Aromatic Bitters: This is a type of spirit infused with botanicals. They add more spice and complexity to the drink and tie the other flavors together. For a mocktail version of this drink, try All The Bitter Alcohol-Free Aromatic Bitters in place of the bitters.
Lime Slice: This is one of the garnishes. It adds more fresh lime aroma and flavor.
Mint Sprig: This is another garnish. It adds fragrant mint aroma.
Cherry: This is the other garnish. We prefer Luxardo Maraschino cherries because they’re some of the tastiest and highest quality cherries on the market.
Tasting Notes
The Quarantine Order features cool mint aromas, starts with a tart citrus taste that marries lime with the sweetness of grapefruit and passionfruit and evolves to the sharpness of cinnamon, Angostura bitters, and rum, and leaves with a fruity and spicy grapefruit, cinnamon, and allspice flavor in the throat.
Our Opinion of This Cocktail Recipe: We both thought the Quarantine Order was delicious, which really goes to show that its heavy dashes of Angostura bitters are built for any palate. The only thing we would’ve liked to see is something a little more standout about it as we both found ourselves unable to really discern it from many similar tiki drinks. Still a tasty one though!
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Alex’s Take: ⭐⭐⭐
“This cocktail was extremely tasty, but I would have a hard time discerning it from similar tiki drinks. The combination of Plantation and Smith & Cross rums was delicious when used with the grapefruit, cinnamon, and passionfruit mixture that this recipe presents, but it’s a bit similar to so many other tiki drinks. Don’t get me wrong, it’s absolutely delicious and sure to please any crowd, but as crushable as it is, I think I might personally take a Zombie over it most days.”—
Kendall’s Take: ⭐⭐⭐⭐
“I’ve started getting really excited when I see tiki cocktails with cinnamon in them, and I’m glad to see more modern recipes aiming to highlight the way the spice mixes with other flavors. The Quarantine Order specifically works to bring out the notes in Angostura aromatic bitters, and I thought it did so very well. The taste of the drink is noticeably tiki, but as Alex noted, it doesn’t stand out the way some of the others we’ve tried have, in my opinion as well. It’s still very, very good though. It just seems to be a no-frills tiki concoction that most people will enjoy!”
Recipe
This cocktail recipe was adapted from Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette.
Add rums, grapefruit juice, lime juice, cinnamon syrup, passion fruit syrup, bitters, and ice to a shaker.
Shake for 10-20 seconds.
Strain into a tiki glass over fresh crushed ice.
Garnish with lime slice, mint sprig, and cherry.
Ingredients
Directions
Add rums, grapefruit juice, lime juice, cinnamon syrup, passion fruit syrup, bitters, and ice to a shaker.
Shake for 10-20 seconds.
Strain into a tiki glass over fresh crushed ice.
Garnish with lime slice, mint sprig, and cherry.
Make It a Mocktail: Use Caleño Dark & Spicy Tropical Non-Alcoholic Spirit in place of the rums and All The Bitter Alcohol-Free Aromatic Bitters in place of the bitters to try a booze-free version of this drink.
Tools & Glassware We Recommend
More Tiki Cocktails
If you like this tiki cocktail recipe, here are a few others we’ve tried that you may enjoy:
Shingle Stain: A rum and rhum agricole cocktail made with grenadine, lime juice, St. Elizabeth’s Allspice Dram, Angostura aromatic bitters, and a mint sprig
Greena Colada: A rum cocktail made with triple sec, lime juice, lemon juice, Green Chartreuse, velvet falernum liqueur, crème of coconut, mint, and a lime wheel
Something Tequila: A tequila cocktail made with pineapple juice, orange juice, lime juice, simple syrup, passion fruit syrup, a lime slice, a mint sprig, and edible flowers
Caribe Daiquiri: A rum cocktail made with pineapple juice, lime juice, simple syrup, and a lime slice
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