Tiki Month 2017 – Doug`s Volcano

How time flies! we`re already in mid february and the Tiki Month is halfway through….

So, almost running late I just had to make a drink! and what could be more fitting than making a drink inspired by Doug Winship`s home made indoor volcano? if you didn´t know, Doug is the man behind the Tiki Month which appears every year in february on the Pegu blog (and by inspired bloggers around the blogosphere)

Next year Doug will celebrate his 10 year Anniversary with the Tiki Month! did 9 years pass already?? how did that happen? scary….I went to check his Tiki Month posts in his archives starting typing in february 2009 which is when it started. So many memories! that was the time when the Mixoloseum was going strong and we had the first”Mixohouse” in New Orleans. Feels like it was 100 years ago…

And then I found this post…..it´s called “How Tiki Month Began” – where he tells the story of how it started…it took me back to the golden days of tiki blogging….such nostalgia! incredible! it was a different feeling those days, it was a feeling of discovery, adventure and brotherhood among bloggers (and yes we even had our own organisation called the Cocktails and Spirits Online Writers Group with the likes such as Kaiserpenguin, Cocktailnerd and Dr Bamboo… The CSWOG was the 25 most prolific cocktail blogs at the time, come together doing events, both on and offline. Our signature drink was a communal style JWray overproof spiked Chartreuse swizzle served in flower vases.

I had no IDEA how much Doug looked up to us early tiki bloggers! and from having no tiki drink experience whatsoever to decide to go a whole month doing ONLY tiki is an amazing task to take up – and look at him now, almost ten years of tiki month blogging, and the research he have made and put together is incredible….go and read this post and all the others on his blog, Tiki Month 2017 in full swing! I have to give kudos to Doug for keeping it up for so long and I hope it won`t close down anytime soon.

There`s a video of Doug`s volcano, Mount Pegu – I posted it at last year`s Tiki Month, you can watch it here. I have admired his volcano for a long time, ever since he built it and I believe it must be pretty fun to have your own indoor volcano with erupting smoke and all, making your home tiki bar come alive!

For this drink I have put together rum, hibiscus grenadine, Cherry Heering, fresh lime, grapefruit and passion fruit. It was kind of too fruity and weak to me in flavor when I first made it but after adding Lost Spirits 61% Navy style rum the drink was kickin`and there came some depth of flavor.

If you can`t find that rum pick a rum that has a good punch both in flavor and proof. It´s a volcano after all, it´s supposed to be erupting…

Doug`s Volcano

1,5 oz grapefruit juice

1.5 oz passionfruit juice

0.75 oz fresh lime juice

0.25 oz Cherry Heering

0.75 oz hibiscus grenadine

1.5 oz Plantation 3 Stars Rum

1.5 oz Lost Spirits 61% Navy Style Rum

0.5 oz overproof rum (I used Meermaid)

Garnish – Dried hibiscus powder, two long lemon peels cut to look like lava streams, a pineapple leaf. Add some lime juice on the outside of a snifter and sprinkle hibiscus powder on it. You can make it yourself by crushing dried hibiscus flowers in a mortar.

Blend the ingredients in a blender at high speed for 5 seconds with 4 oz crushed ice and pour into a snifter, add more crushed ice to fill and the two lemon peels. Sprinkle some of the hibiscus powder on top of the ice and add 2 straws.

Now sit back and let that volcano take care of you…

Happy Tiki Month! next year we celebrate 10 years!!

Mount Pegu

All Hail Coffee and Pineapple!

Last post for the tiki month! Here is a cathegory of tiki drinks that I like very much, those that contains some amount of coffee, often paired with pineapple and white grapefruit juices. Pineapple and coffee is a match made in heaven, adding an intriguing flavor profile and who invented it I have no idea, but since many tiki recipes includes Kona coffee it must of been someone on Hawaii…

The coffee adds extra depth and flavor notes that gives the drinks a special flavor and kick and these ingredients goes especially well with dark Jamaican and Demerara rums…

When it comes to coffee flavored tiki drinks, there´s the cold ones and the hot ones, but it´s the cold ones i`m writing about here. Some using cold brewed strong coffee, others coffee liqueur or coffee syrup, or muddled coffee beans in the shaker. I prefer to use either cold brewed coffee or coffee syrup rather than a coffee liqueur which I think, in some drinks will be too cloying and sweet.The coffee flavor 

The three types of coffee I prefer to use are Kona coffee, Jamaican Blue Mountian or dark roast Community Coffee from Louisiana. They all have a very lush rounded flavor.. and lots of it! So what I wanna do here is put together what I think are some of the best coffee flavored tiki drinks in one place, plus adding updated versions of 2 of my own drinks.

But let´s start with the Atomic Grog´s Tribute to the Mai Kai`s Black Magic….

Tribute to the Mai Kai`s Black Magic

Tribute to Black Magic

3/4 ounce fresh-squeezed orange juice
3/4 ounce fresh-squeezed lime juice
3/4 ounce white grapefruit juice
3/4 ounce rich honey mix
(2:1 honey to water, mixed and cooled)
1 1/2 ounces strong Kona coffee,
freshly brewed, then chilled
1 1/2 ounces Coruba dark Jamaican rum
1 1/2 ounces Kohala Bay dark Jamaican rum
(substitution suggestion below)
1/2 ounce Don’s Mix
(2 parts grapefruit juice to 1 part cinnamon syrup)
1 teaspoon Don’s Spices #2 (equal parts vanilla syrup and pimento liqueur)
2 dashes Angostura bitters

Blend with up to 1 1/2 cups of crushed ice in a top-down mixer for around 5 seconds, or until frothy. Pour into a large snifter glass with more crushed ice to fill. Garnish with a lemon peel.

Labor intensive for sure with all these ingredients, but you will get rewarded! my pro-tip is to make the vanilla and cinnamon syrups, the rich honey mix and Don`s Spices #2 a day ahead, then you don´t need to bother with that when you`re starting to mix the drink. Then start with making the Don`s mix and the coffee (to chill) and the fresh squeezed juices.

I don`t have any of the elusive Kohala Bay rum, so I sub with equal parts of Hamilton Jamaica Pot Still Black and El Dorado 15. Another tip is either Coruba or Blackwell rum, or equal parts El Dorado 12 year old (or 15) and Smith and Cross.

This drink is very coffee forward and well blended with the other ingredients. Of course the flavor will vary depending of which coffee is used, I used Community Dark Roast which is very full flavored and strong coffee.

The next is Atomic Grog´s Tribute to the Mutiny

Tribute to the Mutiny

3/4 ounce fresh-squeezed orange juice
3/4 ounce fresh-squeezed lime juice
3/4 ounce white grapefruit juice
1/2 ounce rich honey mix
(2:1 honey to water, mixed and cooled)
1/2 ounce passion fruit syrup
1 1/2 ounces strong Kona coffee,
freshly brewed, then chilled
1 1/2 ounces light Virgin Islands rum
1 1/2 ounces Kohala Bay dark Jamaican rum
1/4 ounce Don’s Mix
(2 parts grapefruit juice to 1 part cinnamon syrup)
2 dashes Angostura bitters
2 drops Pernod or Herbsaint

Blend with up to 1 1/2 cups of crushed ice in a top-down mixer for around 5 seconds, or until frothy. Pour into a large snifter glass with more crushed ice to fill.

This recipe was based heavily on Atomic Grog´s Black Magic tribute, adding a few elements of the rum barrel. Same rum substitution for Kohala Bay as with the Black Magic Tribute. This one is a bit lighter since there´s a light rum instead of two dark, and equally coffee flavored but less of Don`s mix and no spices #2 but instead an element of passionfruit is added as well as 2 drops of Herbsaint, adding that subtle lace of anise – something Donn Beach often used among his arsenal of secret weapons.

The Banda Islands

Next up is an updated version of my Banda Island Punch using freshly brewed coffee instead of coffee liqueur plus a nutmeg syrup not made from just grated nutmeg but a nutmeg syrup made in Grenada from boiled whole nutmegs with the fruit flesh and all. (Morne Delice)

But the drink got it´s name because of the connection of nutmeg syrup and the Banda islands in Indonesia which are seven volcanic tropical islands which have an interesting but sad history. The Bandanese had long used nutmeg as a currency, which they traded for food with people from other islands.

But when they were colonized by first the Portugese and then the Dutch who wanted to have all the control of the nutmeg trade – then most of the Bandanese were killed in the raids and it ended with the Dutch having to import farmers from the Netherlands to take over the nutmeg farms.

Today the beautiful Banda or Spice islands are quite unknown and their location is so isolated that they still do not appear on many present day maps. They are manly visited by sailors and smaller cruise ships. I`d like to see those islands…that´s a travel destination in my taste!

Banda Island Punch (updated recipe)

Banda Island Punch

1 oz Coruba dark rum
1 oz St James 12 aged rhum agricole (or similar)
1 oz El Dorado 15
0.5 oz fresh lime
0.5 oz nutmeg syrup (Morne Delice brand from Grenada)
0.5 oz strong Kona coffee, freshly brewed, then chilled
2 oz fresh pineapple juice
Grated nutmeg on top
Garnish with a mini pineapple or other pineapple piece and tropical leaf wrapped around the glass

Blend in blender (or preferable a top-down mixer) at high speed for 5 sec and pour into a snifter, add more crushed ice if needed and garnish, finish with a little grated nutmeg on top.

Next up…a drink from Remixed that has the name of a volcano…

Krakatoa (from Jeff Berry`s Remixed)

Krakatoa2

1.5 oz fresh lime juice
1 oz fresh orange juice
1 oz fresh white grapefruit juice
1 oz apricot nectar
0.5 oz falernum
1 tsp coffee liqueur
1.5 oz gold Puerto Rican rum
1.5 oz Demerara rum
Dash Angostura bitters
2 oz strong Kona coffee
1 cup crushed ice

Blend all ingredients except the coffee in blender at high speed for up to 10 sec and pour unstrained into a 36 oz snifter filled with ice cubes, float coffee.

And after the powerful Krakatoa – here´s my tribute recipe to one of my favorite drinks ( they are a few….) at the Latitude 29 – the Espresso Bongo! not that I have the recipe for it…I can only make a guess the proportions – but on the menu it says “Gold Jamaican rum bestirred by pineapple, coffee syrup, passionfruit, orange and lime” My guess is that the gold Jamaican rum is Appleton VX…I didn`t have it, so instead I used Appleton Extra and Coruba.

Then the orange might be orange juice…but I instead decided to use the fabulous Brazilian Zulu bitters which i wrote about a while ago, the Zulu orange bitters which has a very vibrant flavor. They contain exotic local ingredients from the rainforest….but to sub with I recommend Angostura orange which does just as well.

….and then I totally copy the awesome pineapple leaf garnish… 😀

Tribute to the Espresso Bongo – the Coffee Bongo

Coffee Bongo

1/2 oz coffee syrup
1/2 oz passion fruit syrup
1 oz fresh lime juice
1 oz pineapple Juice
1 oz Appleton Extra
1 oz Coruba
2 dashes Zulu orange bitters or Angostura orange

Add all ingredients and 8oz of ice into blender. Blend by 5 one second pulses. Pour into double rocks glass. Garnish with a pineapple leaf cut like a palmfrond….and 3 coffee beans!

And then we have this, apparently me and  Craig Hermann aka Colonel Tiki have made one Dark Magic each that are totally different 🙂 his version is the oldest and I wonder if this is the recipe that inspired the Espresso Bongo? or is the Black Magic?

Dark Magic (version by Craig Hermann)

Black Magic by Craig H

1/2 oz coffee syrup
1/2 oz Licor 43
1/2 oz passion fruit syrup
3/4 oz fresh lime juice
1 oz Appleton V/X
1 oz Coruba
dash Herbsaint

Add all and 8oz of ice into blender. Blend by 5 one second pulses. Pour into double rocks glass. Garnish with maraschino cherry and lime wheel. With compliments to Jeff “Beachbum’ Berry and The Mai-Kai’s Black Magic.

Now there´s a lot less ingredients than what was used in the previous Black Magic recipes, also I got no cherries for the moment so I made a different garnish. And then of course – I made my own version….and “bananaized” it a bit…

Dark Magic #2 (version by Tiare)

Dark Magic #2

0.75 oz each of orange juice, grapefruit juice, fresh lime and honey-mix
1  oz cold strong Kona coffee
0.5 oz homemade banana syrup*
1 oz Hamilton Guyana rum
1 oz Ancient Mariner Navy Rum (Caroni)

1.5 cups crushed ice, blended at high speed 5 sec and poured in snifter filled with more crushed ice. Garnish with pineapple leaf and tropical orchid.

Coffee and grapefruit sweetened with homemade banana syrup and made strong with potent rum! To make banana syrup* – either make a 1:1 simple syrup with dark sugar or use one readymade if you have, slice one ripe banana and with a fork mash it a bit in the pan. Then heat up to a slight boil, let boil for 10 sec while stirring and then take off heat and leave to sit for an hour, then strain and bottle.

And then….I found this recipe on Atomic Grog, the Pain Reliever, a drink made by Brian Miller.

Pain Reliever
(Adapted from a recipe by Brian Miller of Tiki Mondays with Miller)

Pain Reliever

* 1 ounce Myers’s dark Jamaican rum
* 1 ounce Ron Zacapa 23 aged rum
* 1/2 ounce fresh-squeezed lemon juice
* 1/2 ounce fresh-squeezed orange juice
* 1 ounce fresh-squeezed pineapple juice
* 1 ounce coconut cream
* 1/2 ounce Don’s Spices #4 (cinnamon simple syrup)
* 1/4 ounce double-strength Kona coffee, chilled

Pulse blend with 1 cup of crushed ice for 6-8 seconds, then pour into a Tiki mug – in this picture is a mug from Wild Thing Creations. Garnish with a pineapple wedge and grated coffee bean.

I don`t have any Zacapa or Myer`s, so I used Jamaican and Demerara rums, works just fine! Also note that coconut cream is not the same thing as “cream of coconut” (Lopez and Real) it´s the top part in the cans of coconut milk which is thick and creamy, (in most cans anyway) there´s also cans of just coconut cream. It´s also possible to make your own.

Now that was my last post for this tiki month! but like I said every month is tiki month for me so no changes here….

Thanks for reading, I hope you will find some inspiration to make a few tiki cofee drinks!

Tiki Month 2016 – Mount Pegu Erupts, The Guyana Zombie and Colada Noir…

Mount Pegu Erupts 2

So here`s Tiki month again! you know february is tiki month right? at least it is on the Pegu blog which every february since 8 years, turns into a tiki blog for one month. And I always follow suit even though every month is tiki month for me 🙂

The other day I read his first post where he talks about the tiki-transformation of his basement bar where he have installed a freakin`VOLCANO! it erupts too….you can see it here in this video, I think this volcano is brilliant! and he built it himself. That`s pretty freakin`cool isn`t it?

So since we are in the tiki month that requires me to post up something…and I have a drink that seems to keep living on despite it was back in 2009 I made it for the Mixoloseum TDN (Thursday Drink Night) when the theme was Zombie, so I posted it and then forgot about it, until years later I heard it was served at the former PKNY in New York.

Then a couple years after that it was found in the book the “Zombie Horde” by the Professor Cocktail (David J Montgomery) a whole book dedicated ONLY to the Zombie drink with no less than 86 different Zombie and Zombie style recipes included, spanning from Don the Beachcombers 1934 Zombie Punch and over the years to more modern takes in 2013.

Now in 2016 a new version of it has emerged…a fabulous take on this drink elevating it to new levels of booze heights – or rather 2 new versions has emerged, because there´s also a version of the 2016 which transforms the focus from coconut to banana…

Yeah we are geeks here…

This is obviously a drink you can have fun and tinker with a lot! it`s not a traditional Zombie per se, not really, because ther isn`t much it has in common with say the 1934 Zombie Punch but it´s  more a “Zombie-like” drink and the name “Guyana Zombie” due to the demerara rum content has stuck with it.

The 2016 version is made by none other than Tacoma Cabanas tiki master and fire wizard, Jason Alexander and he has invented a fantastic thing called “Spiced Coconut Honey” which is crazy good! so what i`m gonna do for this tiki month is posting up these drinks including pics of Jason`s earlier takes on this drink which he made at the Tacoma because I think they look beautiful.

Then there´s another drink worth a mention, Jason`s Colada Noir…

Guyana Zombie (my origial version from 2009)

guyana-zombie1

2 oz demerara rum
1 oz pineapple juice
1 oz honey-mix
1 tsp cream of coconut
0.5 oz fresh lime
A decent float of 151 demerara

Serve in goblet or other glass (or tiki mug) with crushed ice.

Blend with crushed ice at high speed for 5 sek. Pour into goblet with more crushed ice. Garnish with a little pinch of sprinkled demerara sugar, lime wedge and brandied cherry.

It`s boozy and full flavored in that kinda way that makes you feel satisfied but you still want more…

Next up is Jason`s brilliantly updated version, and now the cream of coconut and honey-mix has given way to “spiced coconut honey” and a dash of falernum makes it`s way with some extra zest:

2016 Guyana Zombie

Guyana Zombie 2016 Jasons

A dash or two of Angostura bitters
3/4 oz lime
3/4 oz pineapple
1 oz Spiced Coconut Honey*
1/4 oz falernum
2 oz demerara rum
1 oz float of demerara 151

*Spiced Coconut Honey
9 oz Cream of Coconut (Lopez or Real)
9 oz Honey (not syrup!)
6 oz cinnamon syrup
3 oz Spices #2 (equal parts vanilla syrup and allspice liqueur)

Blend at high speed 5 sek or shake with ice, Pour into a snifter or fancy tiki glass or mug.

It´s a very tasty drink, no doubt!

I also made a version of this with banana syrup switching the flavor focus from coconut to banana. It turned out great! coconut, banana and pineapple they go very well together….

Guyana Banana Zombie

Guyana Banana Zombie

Served in one of Wim Thieleman`s fantastic tiki mugs the Marquesan Coconut!

A dash or two of Angostura bitters
3/4 oz lime
3/4 oz pineapple
1 oz Banana syrup
1/4 oz falernum
2 oz Hamilton Guyana
1 oz float of Cruzan Blackstrap

Shake all ingredients with ice and strain into a glass or tiki mug filled with crushed ice and garnsih with a piece of pineapple and tropical orchid.

And here is two of Jason`s takes on the original Guyana Zombie, made at Tacoma where this drink was very appreciated and no wonder when not only does it taste good, he makes them so pretty!

Guyana Zombie at Tacoma 2

Guyana Zombie orig version by Jason

Colada Noir

Also at Tacoma Cabana, Jason created a stunning version of the Pina Colada calling it Colada Noir…it´s the darker side of the normally so innocent Pina Colada…

Colada Noir by Jason

Dash angostura
1/2 oz lime
3/4 oz Cream of Coconut
3/4 oz Swedish Punsch
2 oz Pineapple juice
2 oz Rational Spirits Santeria (or Smith and Cross rum)

Shake with ice and strain into a tiki glass – and you may set it on fire too!

Which Jason did….and here´s a video in slow motion when Jason makes the flames filmed by Matt Pietrek aka Cocktailwonk. I`m totally mezmerized by this video…..it´s something hypnotic over fire filmed in slow motion and where the sound is like it´s coming from some mystic underworld…

And finally…I made a version of the Colada Noir but using banana syrup because I wanted to see how it tasted, i`m in love with banana syrup! I nowadays find myself “bananaize” a lot of drinks…good drinks to use banana syrup in are the Coladas, Boo Loo, Coconauts and drinks with citrus and tropical fruit juices as well as tiki drinks containing coffee which I shall post about soon.

Colada Noir Banane

Colada Noir #2

0.5 oz lime juice
0.75 oz Cream of Coconut
0.5 oz strong Kona coffee (or Blue Mountain (Jamaica) or Community Coffee (New Orleans) brewed then cooled.
0.5 oz banana syrup
2 oz Rational Spirits Santeria (or Smith and Cross rum)
2 oz Pineapple juice

Blend in blender at high speed 5 sec with 1 cup crushed ice and pour into a snifter.

Fill up with more crushed ice if needed and garnish with a pineapple leaf and tropical orchid.

You can shake it too of course, but it gets more froothy with a blender.

Stay Tropical!

Monstera and orchid

Disclaimer – I may be the brand ambassador for Rational Spirits but this specific post is a post for the Tiki month as A Mountain of Crushed Ice.

February is Tiki Month! An interview with Doug Winship!

 

FI mug

Tiki Month is here! AGAIN! we`re actually right in the middle of it….

On Doug`s blog the Pegu blog that is, because every year for the past six (!!) years Doug have transformed his Pegu blog into a Tiki blog for one month where he have dived deep into all things tiki – the history, decor, garments, torches, drinks, music etc and sometimes been posting with such a frenzy that i`ve had a hard time catching up…

You see, Doug wasn`t a tiki guy at all when he started and it takes some guts to get something like this rolling for the entire world to see with no knowledge whatsoever about tiki culture or tiki drinks and it´s been a joy to see how he have dug deeper and deeper into the pit of tiki over these years until one day he had his own home tikibar in the basement with a friggin`volcano!

This started in 2009 during the “golden booze blog era” when we had the CSOWG (Cocktails and Spirits Online Writers Group) with bloggers such as Rick “Kaiserpenguin” on board….oh those were the days!

It`s been a pleasure to follow his Tiki months year after year and see how for example the drinks have been transformed from quite the new beginners tiki drinks (especially when it comes to the style with garnish etc) to full fetched tiki libations worthy of any tiki afficionado`s approval.

In his basement Doug has a tiki bar but it`s not just a tiki bar…it has it´s own man-sized erupting volcano! complete with a light and smoke effects-enabled volcano – and he built it all by himself – how cool is that?

Watch it erupt here in this video:

He also describes how to make it in this post.

Damn….i wouldn`t mind having one like that myself…i`m deeply impressed!

So i went and asked Doug a few questions about tiki and his tiki month:

pineapple small small 2 It´s been six? years that you`ve been doing your tiki month every year in februari, what made you get into the idea?

Yep, about six years. About that time I was starting to feel like I had my feet under me with classic cocktails. Several of the blogs by my fellow early cocktail bloggers that I found I liked the most were the Tiki-centric ones like yours. The drinks were always visually stunning and sounded delicious. It was clear to me that there were some unique avenues with creativity in the Tiki neighborhood of cocktails.

What was also clear, whenever I tried out some of your recipes, was that doing Tiki right in a home environment was a serious commitment. The produce and syrup inventory issues made it so that any time I saw a drink I wanted to make, I never could.

So I decided to devote a whole month to tiki drinks, where that would be all I’d make, and see what all the fuss was about. It was fun and I decided to do it annually.

pineapple small small 2 Which are your three most favored tiki drinks and why?

Number one with a bullet is the Mai Tai. Trader Vic’s version is one of the true super weapons of the cocktail world, regardless of whether or not you are talking tiki.

Number Two is an oddball. It is called the Coconaut Grove. It is what I think of when someone drifts perilously close to asking for a Piña Colada. It has all the good parts of a PC, and none of the goopy syrupiness.

Number Three, off the top of my head is the Missionary’s Downfall. It stands out among a drink genre that celebrates ludicrously boozy drinks as one that is just this side of non-alcoholic. But it is marvelously delicious and totally Tiki.

pineapple small small 2 It`s clear that a lot us booze and tiki bloggers have been of great influence especeially during your first years of tiki month, but what other influenses have really affected you?

Beachbum Berry is number one, of course. The fact that when I first met him, he knew who I was was one of the biggest fanboy moments in my life. At 45 years old, I was squeeing like a teenage girl. Tiki or not, The Bum is what booze writing is all about. My wife is actually another big influence. She is a cook, not a mixer, but no one has taught me more about how to analyze a recipe and modify it, nor how important precision is.

And precision is the soul of Tiki mixology.

pineapple small small 2 Today, six years after you first started with tiki, what would you say to a tiki newbie wanting to explore tiki?

If you are doing it yourself, take it in bites, but big bites. When you are still learning, dive deep, then get out of the pool for a bit. Repeat.

If you are trying out tiki bars as an intro, pay attention to everything. The chemistry of Tiki is totally different from that of Brown, Bitter, and Stirred.

pineapple small small 2 Which tiki bars do you recommend?

Smuggler’s Cove in San Francisco stands out above all others I’ve visited. Martin Cate has made a bar where every damn element was better than I’d previously imagined. Go in a slow night, when you can absorb all the spectacular detail.

pineapple small small 2 You WILL continue with the yearly tiki months for yet a couple years  won`t you? i mean there gotta be more areas you haven`t been exploring? (hint “flaming drinks”, “tiki food”………)

I love Tiki Month. And my local friends who drink with me would hardly let me stop!

As for places to go, I love the fact that a new area of concentration presents itself each year, without much effort on my part. I just put up the decor, make some syrups, and something new demands my attention.

pineapple small small 2 What`s your most memorable tiki experience?

That first visit to Smuggler’s Cove. And my first real, honest to God Mai Tai. Transformative experiences.

pineapple small small 2 What do see in the future for tiki in terms of the survival of the culture and standard of tiki bars and drinks?

This goes to what I’m focusing on as this year’s Tiki Month theme. I think that Tiki bars are awesome, and may well be in that sweet spot of coolness but not hotness, in the US, where they can become a sustainable thing.

What is more interesting is that the modern Craft cocktail movement has resulted in hordes of non-Tiki bars that have the skill and infrastructure to deliver complex recipe drinks with oddball syrups and multifarious fresh juices. The result is a lot of Tiki drinks showing up AMONG other styles on “regular” Craft menus.

There is some great stuff being done in expanding the true Tiki portfolio buy guys and gals who are not Tiki specialists. If Tiki can burrow into the high-end drink mainstream, I think it will avoid the boom and bust that accompanied its first appearance.

T Tikiroom Tiki4

Mahalo Doug! now y`all go and check out his tiki month, it´s still february! and when the month is gone the Pegu blog will still be there…

And finally i`d like to re-post a few of his drinks that has been on his blog during the tiki months, each using a different spirit – enjoy! (picture courtesy Doug)

Three Dots and a Dash

Pegu blog - Three-Dots-and-a-Dash

1 part fresh lime juice
1 part orange juice
1 part honey mix
3 parts amber rum
1 part Demerara rum
1 dash Angostura Bitters
1/2 part falernum
1/2 part pimento dram (allspice liqueur)
12 parts small ice

Flash blend all ingredients for about five seconds. Serve in a fun vessel, and garnish as below. Classic serving is 1/2 ounce per part per person. The classic garnish is a long skewer with three cherries and a pineapple spear; three dots, and a dash, see? In this version is the cherries nestled in a pod of a pineapple leaf. It is still three short things, and one long.

Three dots and a dash stand for the Morse Code letter ‘V’. The drink was invented during World War Two, and V for Victory was an important part of the mindset of most involved in the war effort on the Allied side.

Regal Daiquiri (Doug`s version of Don Beach`s Royal Daiquiri)

Regal-Daiquiri-sq-450x450

1/2 oz. fresh lime juice
1/2 oz. Creme Yvette
1/2 oz. OYO Honey Vanilla Vodka
1 1/2 oz. silver rum
4 oz. small ice

Combine in a blender and flash blend for 5-7 seconds. Strain through a fine mesh strainer into a cocktail coupe. Garnish with a lime and perhaps a preserved hibiscus flower.

Margarita Atoll (made for the National Margarita Day in 2014)

Pegu blog - Margarita-Atoll-

1 1/4 oz. good silver tequila
strong 1/2 oz. fresh lime juice
1/4 oz. Cointreau
1/4 oz. Bols Blue Curaçao
1/4 oz honey mix

Combine in shaker with ice and agitate until frigid. Strain into a cocktail coupe rimmed with crushed Hawaiian salt.

Happy Tiki Month!

 

pineapple small small 2       pineapple small small        pineapple small small 2       pineapple small small      pineapple small small 2      pineapple small small

Tiki Oasis 2014 – Beat Tiki!

Tiki Oasis by Mark

Rum, Fun and Tiki!

And so i went to the Tiki Oasis in San Diego, it was my first trip there and as a lover of all things tiki it was of course a blast! i headed over from New Orleans and went on a road trip with Mark Holt and Bryan & Joanne from the Lost Spirits Rum.

Tiki Oasis is probably the biggest tiki event in the world and is essentially one giant rum/tiki and booze party! – filled with elaborately “garnished” people because not only the tiki drinks are garnished but the people also 🙂

Hawaiian shirts, tropical muu muus and dresses, hats and fezzes. There were vintage cat’s eye glasses, beehive hair, coconut purses, flower leis and pineapple tiaras.

Held at the Crowne Plaza Hotel in San Diego, this is a annual weekender event, starting on the thursday at the Bali Hai Restaurant and then friday to sunday at the Crowne Plaza.

I liked the hotel, it has beautiful surroundings and the food and service was great and reasonably priced and it had a very tropical tiki-ish vibe.

During the day there´s a whole lot of activities, a lot of them around the pool and stage area with live bands, contests, marketplaces, hula courses, arts and crafts, book signings, symposiums, fashion shows, Miss Tiki Oasis, burlesque dancers, surf guitar classes and the list goes on, there was a LOT to do! and the marketplace is really fun! so filled with fantastic creations of all sorts.

I was especially happy about that you could get fresh flower leis, which is something i been dreaming about for years!!

Tiki Oasis 13 included:

One Miss Tiki Oasis
One helicopter fly-over
A booksigning
Two locations
Three hotels
15 seminars
16 Disc Jockeys
18 Burlesque stars
19 bands
25 artists in art show
30+ Cars in car show
42 Dancers
100 vendors
450+ hotel rooms
3000 attendees

At night, there was live music and entertainment on the stage and then there was the room parties…

At least 10 parties going on at the same time in rooms and suites which all had their own themes from “Hula Hut” to “Tiki Hell” – the latter an “anti-tiki” type of thing…and all about all having fun, which we had indeed…that room was crazy fun! and i laughed when i saw the man sized paper figure of Ron Jeremy beside the stage..

The rooms and parties had some funny names too or how about “Booze and Brews Blowout Room” or “Jane Bond – The Spy Who Loved Tiki Party Room” or “Munster Monster Mash Party” or “RUM-ble in the Jungle Room”?

TH Ron Jeremy 2

Ron Jeremy is watching you…

And so judging the room parties and the cocktails you`re supposed to pick the best cocktail, the best room and suite parties and the best room and suite decors. The cocktail i had no problem in the world to pick…Kahuna Kevin´s Headless Zombie in the Pixie’s Hula Hut swept them all…some came closer than others but none close enough…but the rest was a little bit more tricky because there were many rooms and suites that was great!

I was happy to see that his cocktail also won and you can find the recipe for the Headless Zombie in Kahuna Kevin`s first book “Why is the Rum Gone?”, you can find it here.

Best Cocktail

Picture by Kahuna Kevin

So the result of the contest after all the judges cast their votes is this:

Best Cocktail – Pixie’s Hula Hut
Best Decorated Suite – Deadhead Rum
Best Decorated Room – Ballast Point
Best Suite Party – Casba’sh Molikai’s Room
Best Room Party – Temptress Fashion

Symposiums

I made it to only two symposiums this time…but they were good!

The Bitter Side of Tiki – with Ram Udwin and sponsored by Ballast Point 

serrano cocktail spice 2

Bitters and tinctures aid home and professional bartenders in bringing balance and zest to their cocktails – adding perhaps the perfect final element to a well-crafted tiki libation. In this class, you will get an introduction to cocktail bitters, their history and how they are made. The class will culminate with a discussion on the how and why of using bitters in creating complex and delicious tiki drinks.

Ram Udwin is a bitters maker, a booze blogger and a cocktail man, dedicated to the study and better enjoyment of spirited libations.

I have been a fan of Ram Udwin`s Serrano Cocktail Spice since he made them and i looked forward to his symposium on bitters in tiki drinks. He took us through the history, purpose and use of bitters in general, how they were used as medicine at first and then how they added spice and character to cocktails and also became the backbone to many tiki drinks.

He brought his grapefruit bitters and serrano cocktail spice to try plus his new soon upcoming passionfruit bitters which i really like a lot. If you wanna read more on his cocktail spice and bitters and maybe purchase them too here´s where to go.

The serrano cocktail spice is really amazing, a few drops of it can change a cocktail entirely adding a lively vibrant kick and I love it, especially in cocktails with citrus juices like lime and grapefruit and it’s fantastic in tequila and rum drinks.

Here is Boy Drinks World website.

Rum Revolution!

Rum rev coll

No rum related event without Martin Cate right? from New Orleans, Stockholm, London and San Diego…i see Martin everywhere and his seminars/symposiums are ALWAYS great and have a high entertaining factor.

When you sit down at one of his symposiums you just KNOW it gonna be a good time and great learning and no matter how much you know about rums….there is always more to learn.

Tiki Symposium

Can you spy yourself in this picture? (i see me, Joanne and Bryan 🙂 thanks Baby-Doe von Stroheim for this magnificient picture of the crowd at Martin`s Rum Revolution symposium!

The rums featured that we tasted were these: Angostura No. 1, Denizen Merchant Reserve, Privateer Rum, Penny Blue XO, Owney`s NYC Rum, Rhum Clement Select Barrel, Real Mc Coy 5 yo and Lost Spirits Navy Style Rum.

Co-Sponsored by Lost Spirits, Owney’s, The Real McCoy, Penny Blue and Rhum Clement.

Martin took us through the tasting and the rums, the history of McCoy, the theory about the Martinique rum part in Trader Vic`s Mai Tai being molasses based rum rather than agricole based as believed before in an entertaining symposium.

This was my first experience of a great Tiki Oasis! and i met quite a few other first timers too! plus others that i have known from before. BIG Mahalo to Otto and Baby doe, and EVERY ONE who made this event happening, it was a blast!

Countdown to TO 15 is starting…

Here is a picture parade of the Tiki Oasis and from our road trip:

TO pool area

pool

The Crowne Plaza and the pool area, full with music, people, food, drinks and vendors…we loved to sit down there at night for a while with a cocktail after the room crawls.

Room crawl by Crystal

 Room Crawl in the Hula Hut, picture by Crystal Lee

TH by Mark

Tiki Hell Room Party, picture by Mark Holt, this room party was WILD!!

Kahuna Kevins Headless Zombie Flyer

The Headless Zombie, picture by Kahuna Kevin

Lei collage 1

Beautiful lovely fresh flower leis…it´s a special feeling wearing one.

Lei collage 2

I bought a ti-leaf lei and took it home…because they can be dried and last forever..so it now adorns my home tiki bar. The fresh lei i also got i brought with me back to New Orleans and gave to a good friend 🙂

TO Market

I should of bought one of those hibiscus signs, they are beautiful..

I also met my friends Scott Taylor and Rob Hawes for the first time, i have been buying mugs from them before and i just love their beautiful intricate and detailed tiki mugs! Scott have a shop on Maui called Beachbumz and Rob operates Maui Tiki Tours.

They shared booth with Christine Benjamin and Woody Miller who makes awesome tiki art and Jason Shelfow who makes the beautiful tiki lamps. Later i heard their booth won the prize for best vendor booth, congrats!

BOOTH collage

All these mugs…waiting to be filled with goodness and rum…

BOOTH 3

And look at those beautiful paintings..you gotta come here the next year y`all…so much fun! so much to see! 

Ppl

People really had a good time!

Garnished people

What did i say about beautifully garnished people? see it there! 

TO Crowne Plaza

When the sky look like this and the air is warm you want a tiki drink….by the pool…and that we had, sometimes life is really good…

Yes, Tiki Oasis was a blast! i can warmly recommend anyone who loves rums, fun and tiki to go there next year!

ROAD TRIP 

And here are a few pics from our 3 day road trip which started at Mark Holt`s amazing tiki house…then went to LA and a whole bunch of bars…to finally end up in San Diego.

Marks house coll 1

This is a pretty cool pool area me thinks…

Marks house coll 2

The pirate guards the outdoor tiki bar…

Marks house coll 3

There`s a LOT to see in this house…the bitters and stuff hanging upside down on magnets is a brilliant invention by our friend Cheryl Charming used in the Bourbon O Bar in New Orleans.

Marks house coll 4

See that bowl? that bowl is not just any bowl…it`s the worlds second most powerful volcano bowl, the one Martin Cate used at Tiki Oasis in 2009, and it was in there that he first created and served one of Smuggler’s Cove’s most popular drinks: The Top Notch Volcano! Only rivaled by the bigger bowl he used for the 2010 Oasis Seminar…

And from Mark`s house we embarked on the road trip to Tiki Oasis after a very late rum party involving plenty of great rums, barrel aged negronis and JWray`s under the stars in the outdoor jacuzzi, and first stop was LA where two days of bar hopping awaited.

Tiki Ti coll 1

And one of the stop by bars was of course Tiki Ti...where else?

Nui Nui at Tiki Ti

 The lovely Nui Nui, picture by Mark Holt

Nui Nui made with Lost Spirits 151 Cuban Style Rum at Tiki Ti

And another Nui Nui…with Lost Spirits 151 Cuban Style Rum! made after suggestion by our friend Matt over at Cocktailwonk, if you haven`t checked out that outstanding blog you need to do it! pic by Mark Holt

Tiki Ti coll 2

I love this place! it has such a homely feeling, and since this was the first time i got there i just had to start with a Ray`s Mistake, which i been reading so much about for so long! it was good…and even better was the Nui Nuis, 151 swizzle and Rum Barrel. I need to go back for more drinks, i haven`t tried enough!!!!!

Rum Barrel Tiki Ti

A taaasty Rum Barrel, pic by Mark Holt

We also passed by Cliff`s Edge to have cocktails made by Matthew Biancaniello who creates his outer wordly farm fresh cocktails every Wednesday through June, July and August with his Pop-Up Bar on the patio.

I dunno how to praise his creations enough…what can i say? i think they are the best cocktails in ever had, as far as cocktails go, i´m not comparing with tiki drinks here because they are a different thing.

Cliffs Edge pop up

Cocktails by Matt Biancaniello…artworks…and out of this world.

Arugula gimlet, grapefruit mint cocktail, ant beer cocktail, (yes ants!) etc don`t ask what was in all of these…one had bergamot infused 123 Tequila Blanco, yellow nectarine, home made ant beer and flowering oregano.. The passionfruit one had foraged white fir infused calisaya, passionfruit and Italian cayenne and was totally amazing…but they all were, every single one of them.

The thick but light airy foam you see on the cocktail on the upper right was just amazing…like a caress on your lips covering a cool somewhat mellow and incredible experience of a cocktail…wooow

Cliffs Edge pop up2

If i was anywhere near Cliff`s Edge until end of august i would not miss this for anything…you heard me?! just go there…

Cliffs Edge

The beautiful patio at Cliff`s edge, pic by Mark Holt

Another great bar and restaurant we stopped by was Rivera, finally i could get to try the Barbacoa!! and that legendary cocktail was AMAZING….it contains mezcal, chipotle, ginger, lime and beef jerky. I also very much liked “Constantino`s Revenge” with Diplomatico reserva exclusiva, pineapple, fresh lemon and angostura.

Barbacoa at Rivera

The lovely Barbacoa, pic by Mark Holt

We also went to Honeycut where i asked for a Mai Tai with demerara rum which they perfectly made…and then to Cana Rumbar, where i had a rum filled coconut followed by another Mai Tai with Appleton White and a Cruzan Black Strap float. It`s an unusual rum combo for a Mai Tai i know…but i have had it in New Orleans at SoBou and it´s very tasty!

Cana Mai Tai with blackstrap

Mai Tai with Cruzan Black Strap float over Appleton White rum…

cana collage

At the Spare Room there was a tiki drink pop up by Paul McGee from Three Dots and a Dash  in Chicago with the bars namesake drink of course on the menu plus Pieces of Eight, Poipu Beach Boogie Board, Bunny`s Banana Daiquiri and then the lovely tasty Painkiller. Great drinks and fun evening of Tiki!

Spare Room pop up menu

The Spare Room is situated on the mezzanine level of the Hollywood Roosevelt Hotel, and while you`re there you might as well look down on the street right outside because that´s where all the stars of the Hollywood stars are in a long row.

Here´s a link to Three Dots and a Dash website, their cocktail menu looks great!! and if i ever have my ways through Chicago…i know where to go.

Three dots and a dash pop up collage

They were all tasty…and beautiful.

Another interesting bar….the Noble Experiment with it´s “Paris catacomb” like wall of bronze skulls…inside the Neighbourhood restaurant (which btw have great food!) hidden speakeasy behind a stack of false kegs by the restroom…and their Laphroaig tiki style drink is just amazing!

Noble Experiment.jpg

Wall of skulls, blinking eyes in a deer painting and a timeless chandelier…dark and intimate, a place for craft cocktails and conversation.

In between Los Angeles and San Diego we passed Trader Sam`s…which i think was a funny and goofy place…you cannot but smile when they start to do the krakatoa show and the “rain” is water they spray on us…and i enjoyed both the food and the drinks a lot! Trader Sam`s Enchanted Tiki Bar is located at the Disneyland Hotel in Anaheim, California.

Trader Sams Uh Oa bowl

Trader Sam`s Uh Oa Bowl…great pic, by Bryan Davis (Lost Spirits Distillery)

Trader Sams coll 1

The Shrunken Zombie Head and the Uh Oa Bowl ready to be set on fire.

Trader Sams coll 2

Krakatoa is soon ready to erupt…you better go and grab a drink!!

I think that was all….we went to more bars than these but i cannot add them all…i hope to do this again next year!

LOST SPIRITS RUM

These babies were with us everywhere we went…

Marks House hula girl

Hula girl….

Lei and LS rum

Aloha! and until next year…okolemaluna!

Thanks to Mark Holt for letting me use his awesome picture of the pool area as cover photo for this post! i just wish my readers could also hear all the great music we know was in that pic as well….

Tiki Month – 2070 Swizzle

Third drink up for the Tiki Month hosted by the Pegu blog is a drink that was created by Martin Cate at Smuggler’s Cove – the nicely spicy 2070 Swizzle.

I`m serving it in my third mug from the Fireworks studio in Glagow, the coconut mug. I could have made a drink that contains coconut and the best one that comes to mind i the Coconaut but i have already had it on here so i went and searched for something else and found the 2070 Swizzle.

This swizzle contains Angostura 1919 and demerara rums, lime and honey, allspice dram, angostura bitters and what i believe is the secret to success . 4 drops of pernod which is an ingredient that was extensively used by Don the Beachcomber and which in very small amounts ( 4-6 drops usually) adds a third dimension to the drink by adding contrast, i really like it.

If you can`t find pernod you may use absinthe or herbsaint. The absinthe is less sweet than the other two which are not absinthes (pernod is a pastis and herbsaint is a brand name of anise-flavored liquor, originally made in New Orleans, Louisiana) – but since only only drops are used it doesn´t matter which one you use. Personally i used absinthe which are more to my liking in tiki drinks while i prefer herbsaint in say a sazerac.

2070 Swizzle (by Martin Cate)

1 oz Angostura 1919 Rum
1 oz 151 Demerara Rum
1/2 oz Lime Juice
1/2 oz Simple Syrup
1/2 oz Honey Syrup
1/4 oz Allspice Dram
4 drops Pernod
2 dashes Bitters

Swizzle and sprinkle nutmeg on top.

The 2070 swizzle is an awesome drink and there´s also a version of it called “2070 Swizzle Redux” created by Jim Hurricane Hayward over at the Grogalizer. Let´s try it:

2070 Swizzle Redux

1 oz Angostura 1919 or other quality Gold Rum
1/2 oz Lemon Hart 151
1/2 oz Smith & Cross
1/2 oz Fresh Lime Juice
1/2 oz Cinnamon Infused Simple Syrup (If you use Trader Tiki/BG Reynold’s, you may need to cut it back. His syrup is extremely strong. Cut it in half)
1/2 oz Honey Mix
1/2 oz Strong Kona coffee (chilled of course)
1/4 oz St. Elizabeth Allspice Dram
4 drops Pernod
2 dash Angostura bitters
1 pinch freshly ground nutmeg on top
Cinnamon Stick swizzle

Here is instructions from Swanky that i found on the Tiki Central:

Use about 1/2 cup crushed ice, flash blended for a few seconds. Lately I prefer to put everything in the blender but ice, set it to the lowest setting, on mine it is “Stir” and get all the ingredients mixed.

Then I add the ice and hit it on high. I zap it for a second, let it stop and repeat. Do that maybe 3 or 4 times. Pour into the proper glass (collins/zombie, or the classic aluminum ones) and add ice to fill. Grate some fresh nutmeg on top. Add cinnamon stick as swizzle.

If you use an aluminum glass, or even a collins, take a napkin and unfold it, then refold it longways. You should have a good frost on the glass. Lightly wet one corner of the napkin and press it to the glass so it freezes in place. Wrap around and do the same to the other end. This makes the drink easier to hold since it is so cold.

I didn`t have any Angostura 1919 but i do have some left of the Caroni -97 single barrel rum so i used that with excellent results in both drinks, awesome actually…

And my blender has broken down so this one is swizzled the old fashioned way with a wooden swizzle stick.

The 2070 Swizzle Redux tastes to me like a coffee spiced cousin to the first one with a  little bit less demerara flavor and more of the Jamaican funk and (in my case) strong Caroni heaviness – and even though Caroni is a rum from Trinidad many of their strong rums does resemble Jamaican pot still rum.

Happy Tiki Month!