Blair Reynolds, owner of Hale Pele in Portland, started B.G. Reynolds more than a decade ago, making syrups used for tiki cocktails and other classic drinks. I’ve talked to Reynolds about the syrups before, and am already a big fan, which is why I’m doubly excited for Reynolds’ new line of pre-made cocktail bases. Imagine mixing up a Mai Tai, Jet Pilot or Zombie Punch by simply shaking together a quality mix along with a shot or two of rum… The future is here, people, and it’s garnished with a sprig of mint and a lime shell.
The rising interest in tiki cocktails over the last decade fueled the growth of B.G. Reynolds’ line of syrups, which includes about a dozen flavors ranging from rich demerara to falernum. There is passion fruit, lime cordial, cinnamon syrup, orgeat and more. This new expansion helps the growing number of cocktail enthusiasts make tiki drinks at home just a couple jiggers and a few shakes faster.
“The mixers are a natural extension of the syrups,” Reynolds says. “For a dedicated home mixologist that is fascinated by these drinks, they will research recipes, make some of their own syrups, try our syrups and keep tinkering. Those are the people already buying our syrups, along with bars that want that convenience and efficiency.”
Reynolds says the line has been missing the home bartenders that don’t necessarily want to craft a multi-ingredient concoction, but do want to enjoy a solid drink. “I respect that—there is only so much time in the day,” Reynolds says. “I even enjoy that convenience. These mixes can reach that audience.”
The first three mixes available are Jet Pilot, a strong and cinnamon-y drink that is not as well-know as some of its tiki brethren. “It’s insanely good,” says Reynolds. “It’s based on the recipe at Hale Pele. Of course we serve it a’flame, which most people won’t do a home.”
Other flavors include Zombie Punch, which has hints of pomegranate and clove, and the Mai Tai, using Reynolds’ own orgeat and lime, plus orange juice. “Mai Tais are usually made with orange curacao but we had challenges keeping the alcohol level low enough, so we got that orange flavor from real orange juice,” Reynolds says.
B.G. Reynolds syrups have mostly been available at specialty stores and gourmet markets, but this brand expansion includes eventual distribution to supermarket chains as well. “I think we’re [the] first tropical drinks mix hitting shelves that is not only bartender-owned and made, but also made with high-quality natural ingredients,” says Reynolds. “There is no anti-clouding agent, high fructose corn syrup, artificial coloring or flavors. Everything we’re putting out is real.”
More cocktail mixes will be available from B.G. Reynolds soon, including Don the Beachcomber and a Pina Colada.
Zombie Punch, as served at Hale Pele
½ ounce B.G. Reynolds’ Paradise Blend
½ ounce B.G. Reynolds’ Falernum
¼ ounce B.G. Reynolds’ Lush Grenadine
½ ounce 151-proof rum
1½ ounce dark rum
1½ ounce gold rum
6 drops absinthe
¾ ounce fresh lime juice
1 dash aromatic bitters
Mix all ingredients with crushed ice. Pour all contents into zombie glass. Top with crushed ice. Garnish with mint sprig and cherry.
