This book is hands down awesome. To me its a veritable treasure chest to dig and dig and dig from..
You get most of the stuff from Grog Log and Intoxica wrapped up in an updated form with history and little fun and interesting anecdotes, lots of new recipes and tons of full color photographs that makes you wanna call in sick immediately and head for your shaker.
It takes time to digest all this. Because its not a small book – this one is heavy – and so full of stuff that i can only admire Rick Stutz over at “Kaiserpenguin” who recently joined the “stomping through” bandwagon – started by Erik Ellestad over at “Underhill Lounge” with his heroic “Stomping though the Savoy” projekt, which inspired me to start mixing through Grog Log – and now Rick is mixing himself through this epic book – Beachbum Berry`s Remixed.
That it will take time to digest this book is a very good thing i think, that way the fun will last so much longer and as a tiki reference book – this book of course has its place near my bar if not even in it. There was a funny discussion concerning the use (or mis use) of cook and drinkbooks on twittter last week mentioning how some folks use them to the point of almost frying or shaking with them;-) for such wild use i would recommend the spiral bound form though..
The photographs in Remixed are colorful and brilliant and they make you want to drink! An ice cold tasty well made tiki drink is one of the things that can make me forget the hardships of the everyday life. Last year when i went to the Tales in New Orleans i brought Sippin`Safari with me and luckily the Bum was there so i also got it properly crowned (aka signed) and i think that maybe i`ll bring this one along this year as well…to mix up some of the drinks in our bar and if the Bum will be there, he better get his hands ready for a demerara Mai Tai and his pen ready to crown this one too.
Another fun thing that is new is the section that contains new original recipes from the cocktail world – or as Dr Bamboo states on his blog: ” drink writers, cocktail experts, bartenders, and people who play with booze and then blab about it online (a.k.a. bloggers).
There´s also an excellent Rum Glossary as well as an Ingredient Glossary to help you find or make the right ingredients for these drinks or how to sub things you cannot make or find. Who knew “Oke” or Okolehau can be better subbed with bourbon than Martinique rum? or subbed at all? So there´s a lot to find in Remixed which has all the potentials to become your “best book friend” – well worn but not fried.
You better go and get yourself a copy of this book asap if you like tiki drinks..you need it. Its hard to pick a favorite drink among all the new and old recipes that lives in this book – so i pick one of the many that intrigues me:
This drink i found very interesting as it uses Junipero gin, which as the name states, is heavy on the juniper flavor and as i happen to have a bottle i decided to give it a go. Usually i`m more of a fan of the less junipery gins but sometimes the right drinks needs something more potent.
Opaka Raka was invented by Brian Miller from Death&Co as a response to the Donga Punch in Sippin`Safari. If you don`t have Junipero try it with Tanqueray. This drink needs a gin with a bit of alcoholic snap, so its not recommended to use a gin with lower than 94 proof.
1.5 oz Junipero Gin
1.5 oz Donn`s Mix (2 parts grape fruit juice + 1 part cinnamon syrup).
Shake everythiong with ice cubes and strain into a glass with fresh ice. Garnish with a lime wheel.
After the first sip it was clear to me that this is a wonderful drink! its not as junipery as i thought it would be due to the pimento dram and the vanilla. Its perfectly balanced and should be imbibed ice cold.
This Month’s Theme is: Drinks that are a total pain in the ass to make!
Pain in the ass drinks..sure i can deliver that;-) actually i have no less than three for this MxMo which urges us all to come up with the most laboursome drinks you can think of. But laboursome doesn´t mean that they aren`t tasty, rather the contrary – often you´ll be greatly rewarded.
Its definetily a good idea to make these i`ll post here at home when you have plenty of time.
I`m lucky to be a cocktail blogger. That permits me to mix up my drinks at any pace i want and stop mixing when i`ve had enough, or play with the most impossible ideas for garnish. Its fun – but even me takes shortcuts and avoid certain drinks more often than not, especially when i`m about to mix drinks that are not for a blog post.
As most people already know, the worst drinks to make are the TIKI cocktails – not all – but many, say 6 out of 10, something like that. Its not uncommon with 8-13 ingredients and of course normal simple syrup will not do – you need to at least make sure you have orgeat, falernum, grenadine, Donn`s spices #2, several flavored syrups and various tinctures and drams – like pimento dram. Not to mention the amount of rums, liqueurs and other spirits that are needed, some in very small quantities like say – drops. (absinthe) But for how to master all these exotic drinks there`s help.
I haven`t yet mentioned the garnish these drinks very often require to be properly crowned.
My drinks for this MxMo aren´t any specific and known tiki drinks though, its actually a few twists on the Pina Colada which isn`t a tiki drink – but the way they are made puts them into the tiki cathegory of labour i think.
So if you are lazy stop reading.
The drinks here are a bit labourous yes – but not difficult. If you have the time to elaborate a bit you`ll be rewarded with tropical extravaganza.
The Pina Colada is a very nice drink and i like it a lot but i don´t make it very often, maybe it has to do with that i prefer coconut milk in cooking rather than drinking and for drinking when it comes to the coconut i prefer the green coconut water. Anyway, i decided to make a few twists of the pina colada and after some experimenting i came up with three coladas that basically are very similar yet very different.
Another thing in this post is that many measurements are quite approximate, i try to be exact when i can but it doesn´t always work out, especially not with these kind of drinks.
0.5 pineapple peeled and cored and cut into chunks. Save 2 chunks for the garnish along with 2 leaves. Puree the chunks and strain so you get fresh juice.
1.5 oz white rhum agricole
0.5 oz aged rhum agricole
2 oz coconut milk
2 oz fresh pineapple juice
1 oz tepache (made with an extra pinch of palmsugar)
4 cups ice
Blend in blender until smooth and pour into ice filled glass. Garnish with pineapple chunks and leaves.
The basic recipe for tepache or pineapple beer is sugar, water, and pineapple skins. Its a Mexican fermented pineapple drink traditionally made with fresh sugarcane juice – known as guarapo and spices. But you can make tepache with raw sugar as well as fresh sugarcane juice is hard to find in many places.
The key is to use a pineapple that is ripe.There are some ways to see if a pineapple is ripe and what not to do is to base your judgment on its colour. Instead pick it up and sniff at the base, it should smell sweet. Next, the leaves should be fresh and green and the leaves in the middle should be easy to pull out. If the pineapple has brown soft spots, leave it and find another, it should be firm.
So now you have found a ripe nice pinapple, here´s what to do next:
Peel with about half inch of pineapple flesh attached to peel. Then chop into 1 inch pieces.
8 – 12 cups water
2 cups raw unrefined sugar plus a tsp palmsugar dissolved in 1 cup very hot water. The palmsugar is optional, but i l´like the deep flavour it gives.
1 lime, juiced (optional)
8 ounces ginger root, cut into small chunks (optional) or a few cinnamon sticks, cloves, and/or star anise
Place peel, sugar and spices in a one gallon container that has a cover. Add enough water to top it off and seal the container. Leave the bottles in a sunny or warm area minimum overnight and maximum 5 days (more days = more fizz) its a clear advantage to have warm temps (for the fermentation) so unless you live in a warm place do this in the summer. Then add the lime juice. To serve, chill in refrigerator.
The leftover of this tepache can be served as is or why not mix it with some rum? I think the tepache goes very well with the rest of ingredients in this colada, it adds a bit of a mellow spiciness.
The next colada is using Crema de Mezcal. You can use any good quality mezcal you like in it but i think the crema is the one for this drink – giving to it a smoky flavour and then using some roast coconut milk to combine adds some charred nuttiness:
05-1 pineapple peeled and cored and cut into chunks. Save 2 chunks for the garnish along with 1-2 leaves. Puree the chunks and strain so you get fresh juice.
1 oz reposado tequila
1 oz Del maguey Crema de Mezcal
2 oz roast coconut milk
2 oz fresh pineapple juice
4 cups ice
Blend in blender until smooth and pour into ice filled glass or serve in pineapple shell. Garnish with roasted coconut chips (or why not a mezcal soaked cherry) and pineapple leaves.
Roast Coconut milk – Toast a handful of shaved fresh coconut chips until well brown and mix with 1 can lukewarm coconutmilk in blender, leave to sit for a while, then strain through cheesecloth.This is my own way to make it easier.
The traditional way to make roast coconut milk is to first roast chunks of fresh coconut in a charcoal fire until blackened on all sides.Then brush off the charred exterior and grate the flesh before adding it into a bowl and add 2 cups of lukewarm water. Then squeeze and knead the coconut thoroughly for 1 minute, then strain through cheesecloth into a bowl to obtain thick coconut milk. Probably the traditional way makes for a tastier roast coconut milk but i haven`t tried as i have no place to make a fire. There`s a lot of yummy flavours in this drink, the agave from the tequila and mezcal plus the smoke, roast coconut milk, almond and pineapple.
The task of opening a coconut, shave the flesh and toast it may seem laboursome but it actually isn´t, here is a link on how to do it easily.
The last colada is flavoured with baked banana honeycream. That is a mixture of baked banana, honey, sugar and water. It was used in a cocktail comp in Copenhagen and their version used water not cream. But in this drink i use heavy cream instead of water to cream it up with the coconut milk.
Here`s how to do it: Bake your bananas in the oven untill they get a bit of color and blend it with equal parts honey and heavy cream, add a bit of sugar ( i used muscovado) to bring out the banana and reduce it in a pan.
0.5 pineapple peeled and cored and cut into chunks. Save 2 chunks for the garnish along with 1-2 leaves.
1.5 oz rhum agricole blanc
0.5 oz JWray overproof
2 oz coconut milk
2 oz fresh pineapple juice
1 tsp baked banana honey cream
4 cups ice
Hibiscus tincture (optional, just for that little extra ( labour)
Blend in blender until smooth and pour into ice filled glass. Garnish with the pineapple chunks, and pineapple leaf and a few dashes hibiscus tincture for a little extra flavor contrast and color.
Mix 1oz crushed dried hibiscus flowers (jamaica) with 5oz highproof grain spirit or overproof rum like JWray and leave for a few days, then strain and bottle. Use it in drops.
To play further with these coladas you may use vanilla beans, demerara rum, muscovado sugar, cinnamon syrup, cachaca, macadamia nut syrup, Trader Tiki`s syrups to name a few ingredients.
Have fun! thanks Mike for hosting with a fun topic!
Passionfruit is one of my favorite fruits, and luckily we now have two varietes of passionfruits here not just one which we had for many years. Its that small wrinkled little dark brownish-purple-green variety. But lately there`s another type – a golden bigger, twice the size and also much sweeter. Watching one of videos from Leblon i marvelled when i saw the size of the Brazilian passionfruits..they were just WOW! big like a large grapefruit.
I have for a long time been a fan of the Port Light cocktail which uses passionfruit syrup and bourbon, a combination i find incredibly tasty. Playing with drink recipes born from that drink has made me discover how well rye also goes with passionfruit and also cognac.
These are all warm flavors that pairs well with the sweet-tart passionfruits and adding a sprinkle of lime or lemon here and a dash of syrup, honey or grenadine, along with warm spices such as cinnamon, vanilla and clove, it gets very tasty. Passionfruit also goes very well together with rum, cachaca, tequila, mezcal..
There are many varietes of edible passionfruits, they are flowering wines growing in the tropics and temperate areas and the flowers are very beautiful. There seems to be very different tasting commercial passionfruit juices and syrups and so the amount of other sweeteners needs to be adjusted to what you got.I decided to use both types of passionfruits for my syrup figuring that one sweet and one tart type would mix well – and here´s what to do:
In a pan add 2:1 or 1:1 sugar and water and make a simple syrup by heating it up. When the sugar is dissolved add the passionfruit seeds from all the fruits but two and bring to a slight boil for a couple minutes, then take off from the heat, add the seeds from the other fruits and leave to cool.
The addition of fruit seeds that are not boiled i imagine adds some extra freshness to the syrup while the boiled fruit imparts a deeper flavor. When its cooled, let stand for about 2 hours more so the flavors get a chance to really come out and settle, then strain and bottle.
Here´s a cocktail to try the syrup with unless you wanna make a PortLight;-)
BLOOD AND GOLD
2 oz tequila reposado ( i used Los Tres Tonos which has a little smoke)
0.5 oz passionfruit syrup
1 oz passionfruit juice
1 oz fresh blood orange juice
Mint and blood orange slice for garnish
Add to shaker, shake, strain into a glass filled with crushed ice. Garnish blood orange slice and mint. Sprinkle a few of the passionfruit seeds on top of the crushed ice.
A drink to be reminded that there will actually be a summer this year too.
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.
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
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.
Famous like few others – the Hurricane cocktail is said to have been invented in the 1940`s at Pat O`Brien`s bar who simply needed a new cocktail to get rid of surplus rums when whiskey was scarce during and after World War II, but was originally very different from what they serve now — it was rum (half light, half dark), passion fruit juice and lime (2:1:1) They served it in a glass that was shaped like a hurricane lamp and so the drink got its name.
During the prohibition of the 1930s the bar was known as “Mr. O’Brien’s Club Tipperary” and a password was required to get inside of the establishment. Its since then one of the most popular drinks in the french quarter, especially among the tourists.
The extremely sweet and red Hurricane you get at Pat O`Brien`s today is not what once was served and what you get when mixing it up with all natural ingredients and it uses the powder-mix containing chemicals and artificial color.
Still i think its something you should try when in New Orleans – it´s one of those things you just have to do bec if you don`t you simply have n´t been to New Orleans….and it actually does have a charm of it´s own.
Also Pat `O Briens is a fun place to go to with it`s beautiful fire fountain in the courtyard – and don`t forget the piano bar with their legendary copper pianos and lively dueling piano players singing with the people through the night with that joyous New Orleans spirit floating through the air – it´s great fun!
That Hurricane you get at Pat O`Brien`s will also creep up on you and get you pretty drunk if you drink too many too fast as it contains plenty of rum so be careful.
As for the Hurricane-mix…the Hurricanes made with it is one kind but it´s not the original kind and many are they who believe this powder-mixed drink ís what makes a real Hurricane. Chuck over at Gumbopages also wrote about this in an excellent post.
Made with natural ingredients and homemade grenadine you get a very different and much nicer cocktail and if you play with the rums you can have some fun. I use a passionfruit juice and some passionfruit syrup as well. This drink with rum, lime, sugar, passionfruit juice and grenadine is actually close to the Daiquiri.
To this nothing but homemade grenadine will do for me – and as its so easy to make that i always have it. I often add a handful of dried hibiscus flowers to it as well – it gives a very tasty and fresh tropical tang. So equal parts water and sugar plus the seeds of two pomegranates (or have èm juiced) and if you will – a handful of hibiscus – bring to a boil and then take off the heat – add the fresh seeds of one half of the two pomegranates, mash it up a bit and leave to cool. But if you want to be really authentic – leave out the hibiscus flowers;-)
I made a batch today as i was out of grenadine and the pomegranates are in season now so there`s plenty of large ripe red pomegranates from Morocco out there and they taste so fresh! I need to buy 3 when i`m gonna use 2 because i eat up too many of those ruby-red sparkling seeds that not much would be left for my grenadine.
Let stand for a few hours so the flavor settles, then strain and bottle. Keep in the fridge, it lasts about a month or more. There`s no reason to buy commercial grenadine unless you can`t find fresh pomegranates. But as a basic rule with both drink-mixing and cooking, always use the best and freshest ingredients possible.
Here´s two recipes of the Hurricane, one is the basic one and the other the common recipe today.The Hurricane on the pictures is made with the common recipe.
1.5 oz light rum
1.5 oz dark rum
1 oz passionfruit juice or syrup
¾ oz lime juice
Shake with ice and strain into a Hurricane glass filled with ice.
1.5 oz light rum
1.5 oz dark rum
1 oz orange juice
1 oz fresh lime juice
1/4 cup passion fruit juice, or 1 tablespoon passion fruit syrup
1 oz simple syrup
1 teaspoon grenadine
Stemmed cherries, and orange slice to garnish
Ice cubes – i prefer cracked or crushed ice here.
Half fill a Hurricane glass with crushed or cracked ice (or ice cubes) Shake all ingredients and strain into the glass. Fill up with more ice if needed and garnish with an orange slice and stemmed cherry.
Now i didn`t have any cherry today or an orange slice so i used what was left of the pressed orange and a lime wedge instead.
On the famous pics of the cocktail blogging crew (well part of it) below from Tales -08 and-09 (sorry guys but these pics are awesome…) you can see the Hurricane cocktail as being served at Pat O`Briens and how deeply red the color is.
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.
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!
Just look at this drink, who wouldn´t want one? and the other two..these three cocktails are the winning out of ten finalists and the Death in the South Pacific is the one that made it all the way – and i think they have picked a worthy winner.
There were 150 entires to this contest where the winner is the official cocktail of the Tales of the Cocktail 2010. This was a tiki punch up, the contestants were to make a tiki cocktail based on the rum punch or a tikified rum punch if you will. Death in the South Pacific was created by Washington bartender Evan Martin. Here´s a link to the recipes and pictures of the second and third place cocktails.
“This drink hits all the contest requirements on the nose: It creatively mixes multiple rums, sweeteners, and citrus to “tikify” the Planter’s Punch template; it has a full-bodied, layered, but not overcomplicated flavor; and its garnish shows theatrical flair, cleverly referencing the drink name.” Said Jeff Berry, official cocktail competition judge and tiki expert.
Martin’s cocktail will be served throughout Tales of the Cocktail, July 21—25, and will be featured in the summer issues of Culinary Concierge and The Tasting Panel magazine, and on the CocktailTimes.com and DrinkBoy.com websites.
Here`s the winning recipe:
Death in the South Pacific – By Evan Martin
0.75 oz. Appleton Estate Extra 12 Year Old rum
0.75 oz. Rhum Clement VSOP rum
0.5 oz. Grand Marnier
0.33 oz. Trader Tiki’s Orgeat Syrup
0.33 oz. Fee Brothers Falernum
3 dashes Absinthe
0.5 oz. Fresh Lime Juice
0.5 oz. Fresh Lemon Juice
0.5 oz. Fee Brothers Grenadine
0.5 oz. Cruzan Blackstrap rum
Add all ingredients except for the grenadine and Cruzan Blackstrap to a Zombie shell glass and fill with crushed ice. Swizzle the drink well to mix and frost the glass and then pour in grenadine. Overfill the glass with crushed ice and then pour in Cruzan Blackstrap.
Garnish: Take a bamboo skewer and put a brandied cherry through at the very top followed by 1 pineapple leaf (insert through the middle) and then cut off skin from 1 large orange slice and then cut the strips in half.
Insert the ends through the skewer having them hang on opposite sides of each other. Then insert the straw through the loop in the bamboo skewer. It should look like a guy hanging off of the drink (cherry=head, pineapple leaf= arms, citrus peel dangling away from each other are the legs)
Evan explains: “The drink’s name is a play on Love in the South Pacific and Death in the Afternoon. I found the name fitting as it’s modeled after the Zombie (use of absinthe, good amount of citrus balanced by various sweeteners, and needed a name that gave as much warning as the zombie) as well as its color (should be a light tan with a muddy and bloody looking float) and the death in the afternoon’s use of absinthe.”