Tiki Month – Pieces of Eight and Dr Funk served in Ice Tower

So…the tiki month is coming to an end – well i guess not for me since it´s tiki month all year here on this blog! Doug really has cranked out TONS of great drinks and info and i haven`t yet been able to read it all – heck i have a normal job too!!

But there´s lots of great knowledge, funny anecdotes, history and teachings and for our convenience and for this i say THANK YOU Doug! all the posts are listed with links if you just click on “Tiki Month 2012” at the upper top right on his blog, and there ya go!

So i guess this is going to be my last post for tiki month of february at least, and looking around to find an interesting drink to make i found the “Pieces of Eight” in Remixed which is one i haven´t made before. I like the idea of using eight pieces of grilled pineapple as garnish as showed in the book.

I also happen to feel like making the ice tower again and so i made one yesterday, it´s been kept in my freezer overnight – it´s for Dr Funk. Who is Dr Funk? well, it´s a drink that was made by a German doctor in Samoa…

The ice tower was something i first saw years ago in a picture of the drink “Dr Funk`s Son” and thought it was so cool i went and made a few different ice-towers and wrote a post about Dr Funk and Dr Funk´s Son.

Also just now during the tiki month over at the Pegu blog, my epic friend Doug also wrote about this drink in an excellent post with no less than three versions of the drink.

Dr Funk was invented by a German doctor on Samoa as a cure for the world renown author Robert Louis Stevenson – sometimes in the beginning of the 20th century and if you haven´t read his book “Mystic Isles of the South Seas” and is interested in things Polynesia i think you should. It`s a great piece of history. Well – making those drinks was long ago and i haven`t made any new ice-tower until now…gonna be fun to make the Dr Funk again – also it´s a great drink containing a little bit of absinthe for your well-being.

As for the other drink “Pieces of Eight” – it was created at the Pieces of Eight restaurant in Marina Del Rey, California in cirka 1962. Seems llike the restaurant closed down sometimes in the 70s. It´s a light drink with just 1.5 oz of light Puerto Rican rum – and i`m not that much into light drinks….so i wanna pimp it up a bit – but if you prefer a lower alcohol content just stick to the original recipe which calls for 1.5 oz light Puerto Rican rum.

Moreover you don´t have to go and grill eight pieces of pineapple for garnish to do this drink, it´s just me wanna do it cuz i love those little things…

But now all this talk about grilled pineapple and rum has made me thirsty so i better get going, here are the recipes:

PIECES OF EIGHT


0.5 oz fresh lime juice

1.5 oz fresh lemon juice

1.5 oz passionfruit syrup

1.5 oz light Puerto Rican rum

1 oz Smith & Cross (extra)

4 oz ( 0.5 cup) crushed ice

Put it all in a blender and blend at high speed for 5 sec and pour unstrained into a tall glass or specialty glass and add more crushed ice to fill.

With the addition of Smith & Cross the drink was – to my taste – very nice!

DR FUNK ( 1948 trader Vic`s recipe)

2 1/2 oz. Dark Jamaican Rum

2 1/2 oz. Fresh Lime Juice

1/2 oz. Fresh Lemon Juice

1 1/2 oz. Club Soda

1/2 oz. Grenadine

1/4 oz. Absinthe

Shake all ingredients except club soda in a cocktail shaker with 1 cup of crushed ice. Pour into Fu Manchu mug or 12 oz. chimney glass – or ice tower… Top with soda and more crushed ice to fill

If you like the taste of absinthe you´ll like this drink! the taste of anise is distinctive but not overpowering.

HOW TO MAKE THE ICE TOWER

It´s easy – Just place the glass inside a larger plastic bucket-like cup or “glass” –  a bit bigger than the drinking glass filling the space in between with first crushed ice and then water and then into the freezer overnight.

IMPORTANT – After you added the crushed ice in the space between the glasses make sure to add a stone or something to hold it down when you pour in the water.

When you take it out hold it under warm water to get the ice tower to get loose from the plastic bucket, it doesn´t take more than a minute or two.

UPDATE – One more thing – in the comments i got the question if the ice tower melts fast and wet the table….well, i say – A couple of napkins is useful…and not to drink too slowly either but since this drink (or another) you make in it tastes so good that shouldn`t be a problem…just don´t make zombies.…

Aloha and Okole maluna!

 

ORIGINAL NEW ORLEANS COCKTAILS pt3 – The Frappè and the Crusta

These are two gorgeous cocktails. The Herbsaint frappè is the Herbsaint signature cocktail and a frappè (fra-pay) is an iced drink where the outer of the glass is covered with a thin film of ice from the stirring. You fill the glass to the brim with cracked ice and pour in the liquid and stir until you get that film on the outside of the glass. There are recipes where this drink is shaken too but i prefer the stirring method.

Then you either keep the ice in the glass or strain out the liquid into another glass that is chilled and remove the ice from the frosted glass before pouring the liquid back again. This is so that the drink doesn`t get dilluted. Now you have an ice cold frosty frappè to enjoy by sipping it slowly.

I personally like the nice touch of adding a few dashes of Peychauds or Creole Bitters on top, it adds a nice color and a little spice.

HERBSAINT FRAPPÈ

herbsaint-frappe

2 oz Herbsaint

1/2 tsp simple syrup or sugar

2 oz carbonated or plain water

And if you will – a nice touch of Peychauds (or Creole Bitters) on top

Pour the liquid in a glass and add 3/4 of cracked ice. Add the simple syrup or sugar and the carbonated water. Fill the glass with more cracked ice and stir until you get that frost on the outside.

Strain into another glass that is chilled and remove the ice from the frosted glass and pour back the liquid. Now you have a frosted herbsaint frappè. Use absinthe and you have an absinthe frappé.

Here´s an old recipe ffrom 1933 using Benedictine:

1933 LEGENDRE ABSINTHE FRAPPÈ

Fill large glass with shaved ice
One Teaspoon Benedictine
Two Tablespoons Legendre Absinthe
Four Tablespoons of water

Cover Glass with a shaker and shake until frosted-strain into a chilled small glass and serve.

THE BRANDY CRUSTA

brandy-crusta

A true New Orleans classic and invented in 1852 by Joseph Santina who owned and operated the City Exchange on Gravier Street. It has a unique and stunning  garnish in that a large lemon peel almost entirely coats the inside of the glass which also has a sugar rim.

This drink`s formula has a base spirit (brandy) sweetened by an orange liqueur and then  lemon or lime for the sour. And is the base for many modern classics like for example the Margarita (Tequila, Cointreau, Lime Juice)

1.5 oz Brandy
0.25 oz Maraschino liqueur
0.5 oz Cointreau
0.25 oz Fresh Lemon Juice
1 dash Angostura bitters
Lemon peel spiral and sugared rim for garnish

Start with moistening the rim with lemon and then coat the rim heavily with fine sugar. Peel ½ inch wide and long lemon peel, long enough to go around the whole glass on the inside. Shake the ingredients with ice and then strain in to the glass. Use a wine or cognac glass or a double old fashioned glass.

Its a very balanced drink where sweet and sour meets strong and the garnish peel adds another dimension as do the sugared rim, – this is a also great cocktail.

CREOLE BITTERS

creole-bitters1

With spring comes new bitters…

Released in Europe while awaiting approval for the US – the Bitter Truth has come up with a stunning product – the Creole Bitters – and they make a spicy intense Sazerac..

The Creole bitters are based on a sampling of a pre-prohibition version of Peychaud’s – which makes them similar to Peychaud`s yet different in that there´s a stronger herbal component here, more earthy/spicy and the nose is strong.The Creole bitters has slightly less of the anise even though anise is the dominating flavor –  with more complexity, spice and bitterness.

I think this its great that we now have these bitters as Peychaud`s is extremely difficult to find outside of the US and some classic cocktails really needs those bitters so with the Creole bitters it will now be possible for many to mix these cocktails and of course here we have a great potential to mix up a range of other exciting cocktails.

What an interesting nose and flavor these bitters have – i can`t exactly put my finger on what all these flavors are…more than “spicy” and hm…familiar yet different. And so of course immediately i wanted to make a Sazerac and then comes an intersting question up as these bitters are spicier than Peychaud`s – a little dash of Angostura or not?

The Sazerac do not originally have that in the recipe but a little dash of Angostura makes a nice Saz..and it`s used quite often together with the Peychaud`s.  But with these spicier bitters now i don´t think we need that.

Another thing that sometimes is used in the Sazerac cocktail is a little vanilla extract and that i can imagine could go quite well with the Creole bitters as well. I´ll try that but not just now – this time its a regular Saz…with only the Creole bitters because after all – i wanted to find out how they were in this cocktail.

SAZERAC

creole-sazerac1

1/2 teaspoon Herbsaint or Absinthe
1 teaspoon of simple syrup or 1 cube of sugar or 1 tsp of granulated sugar
4 dashes Bitter Truth Creole bitters
2 ounces rye whiskey
Strip of lemon peel

Fill a 3-1/2 ounce Old Fashioned (rocks) glass with ice. Place the sugarcube in another glass and moisten it with water until it saturates and crush it or use simple syrup. Mix with whiskey and bitters, add ice and stir to chill.

Discard the ice from the first glass and add herbsaint or absinthe and coat the sides of the glass, then discard the excess (i like to leave a drop or two in the glass) Strain the whiskey into the glass and twist a lemon peel over the glass to express the oils, then rim the glass with it as well. Discard the peel, or if you like use it as garnish – but don`t drop the entire peel back in the glass, it would give too much citrus flavor.

This made for an interesting – more intense and spicier Sazerac. Its actually amazing…

The Creole bitters are not only a lifesaver for those who cannot so easily find Peychaud`s, its also a great addition to the cocktail world and there´ll be many exciting cocktails coming i`m sure. I like Peychaud`s and will not abandon them but i`ll use these just as much and for my part i believe my cocktail experience will be greatly enriched by the Creole bitters. My mind of course also goes to tiki cocktails.

As soon as these bitters are available in the US – folks – go and try them out, you won´t regret it. As for Europe they`re in the shop!

THE ORIGINAL HERBSAINT – THE WAY IT USED TO BE

herbsaint-bottle

“French in name, French in origin, and French in its sophisticated appeal, Legendre Herbsaint is a drink distinctly European in character.”

Herbsaint advert from 1930`s

The Sazerac Company`s new recreation of the original Herbsaint complete with a gorgeous vintage label was a very pleasant thing to try out, it has that little bite and sharpness yet its more soft on the anise than the regular Herbsaint, its herbacious and very complex. Its very approachable and perfect for those classic cocktails it was used for like the Sazerac, Cocktail a la Louisiane, Herbsaint Suissesse and Herbsaint Frappe and so on. I find it even nice to sip on its own.

Absinthe was banned in 1912 and the Herbsaint was made to substitute it in the year 1934 by a New Orleans pharmacist named J.M. Legendre who secretly produced it in his home during prohibition. It wasn`t called Herbsaint at first – it was called “Legendre Absinthe” which wasn`t a name that pleased the federal government and so the name was changed. It didn`t even contain any wormwood.

Launched as Herbsaint it was marketed as  – “Drink Herbsaint Wherever Absinthe Is Called For” – Herbe Sainte is the French/Creole name for wormwood (literally “sacred herb”)

In 1949 the Herbsaint was sold to the Sazerac company and the formula was changed to a lower proof (90) and heavy on the star anise. Luckily now the Sazerac Company has decided to launch a Herbsaint made with the old formula and even with a replica of the vintage label. Its right in time as the interest for the old formula Herbsaint is rising.

This is a great vintage style Herbsaint and it really is ”the spirit of New Orleans,” and the spirit of the by-gone era of “old France of Louisiana”. Its surprisingly tasty and i for one always wants it to have a place in my bar.

Herbsaint Original is 100 proof and is available in 750ml bottles.The 90 proof Herbsaint also in 750ml bottles will also be continued to be sold by the Sazerac company. But i wonder if not the original 100 proof will be more popular..

Here are a few classical Herbsaint cocktails including(again) the awesome Sazerac which stand a good chance of being the cocktail no1 of 2010, at least among many of the cocktail bloggers.

COCKTAIL A LA LOUISIANE

herbsaint-cocktail-a-la-louisiane

Combine in a mixing glass:

3/4 ounce rye whiskey
3/4 ounce sweet vermouth
3/4 ounce Benedictine
3 to 4 dashes Peychaud’s bitters
3 to 4 dashes absinthe or a substitute (Herbsaint, Pernod, Ricard, or other pastis)

Fill glass with cracked ice and stir for 20-30 seconds. Strain into a chilled cocktail glass; garnish with a cherry.

And here are some more:

THE ORLEANIAN

1 tsp simple syrup
3 dashes Herbsaint
2 oz Rye Whiskey

Twist a piece of lemon peel on top. Pour into a glass of
cracked ice, shake and strain into a cocktail glass.

HERBSAINT FRAPPE

1 tsp simple syrup
2 oz Herbsaint
2 oz water or seltzer

Shake vigorously until well frosted, strain off
the liquid—remove ice and pour drink back into the frosted glass.

This old recipe calls for shaking but this drink may preferably be stirred with cracked ice in the glass until frosted, then the liquid is strained into another chilled glass, the ice removed from the frosted glass and the liquid poured back again.

HERBSAINT SUISSESSE

And the last one, i choose to use a recipe for Absinthe Suissesse from Gumbpages and switch the absinthe for Herbsaint.

1-1/2 ounces Herbsaint Original
1/2 ounce orgeat
White of 1 egg (or 2 tablespoons pasteurized egg white product)
1 ounce half-and-half (or 1/2 ounce each whole milk and heavy cream)
4 ounces crushed ice

Combine ingredients in a blender, whizz for 5 seconds and pour into a chilled goblet or rocks glass.

Or this one:

1 oz Anisette
2 oz Herbsaint
1 eggwhite
Setltzer

In shaker half filled with cracked ice add 1 oz Anisette, 2 oz Herbsaint, 1 eggwhite and shake until well frosted and strain into a thin small glass, top up with seltzer and serve.

SAZERAC

1/2 teaspoon Herbsaint or Absinthe
1 teaspoon of simple syrup or 1 cube of sugar or 1 tsp of granulated sugar
4 dashes Peychaud’s bitters
Optional: 1 dash Angostura, not tradition but some say it opens up the flavors.
2 ounces rye whiskey
Strip of lemon peel

Fill a 3-1/2 ounce Old Fashioned (rocks) glass with ice. Place the sugarcube in another glass and moisten it with water until it saturates and crush it or use simple syrup. Mix with whiskey and bitters, add ice and stir to chill.

Discard the ice from the first glass and add herbsaint or absinthe and coat the sides of the glass, then discard the excess (i like to leave a drop or two in the glass) Strain the whiskey into the glass and twist a lemon peel over the glass to express the oils, then rim the glass with it as well. Discard the peel, or if you like use it as garnish – but don`t drop the entire peel back in the glass, it would give too much citrus flavor.

These are all wonderful cocktails.

herbsaint-label