ORIGINAL NEW ORLEANS COCKTAILS pt 6 – Place d`Armes Cocktail


Made in honor of Jackson Square, this cocktail with whiskey and fruit juices is a tasty libation indeed.  It can be found in the book “Famous New Orleans Drinks and How to Mix `em” by Stanley Clisby Arthur.

I can´t find any info on what year this cocktail was made and by whom and any history about how it got its name etc but the book was written in 1937. So there isn´t much to write about this cocktail here, rather get going and mix it up – but in any case, the cocktail is nice and i like Jackson square, one of the many interesting historic places in New Orleans.

Jackson square was originally called Place d´Armes (Spanish: Plaza de Armas) in the 18th century but was re-named to Jackson Square in honor of the Battle of New Orleans hero, Andrew Jackson who now since 1856 stands In the center of the parkas an equestrian statue – or a statue of a rider mounted on a horse.

The design of Jackson Square was modeled on the famous Place des Vosges in Paris, France and did originally overlook the Mississippi River across Decatur Street.

Jackson square is surrounded by some very famous old buildings like St Louis Cathedral, the Presbytere  and Cabildo (Louisiana State Museums – where you can see some amazing things like the Mardi Gras Exhibit (Presbytere, 2nd floor) – and also where there has been held some lavish parties during the Tales of the Cocktail…and then we have the grand Lower and Upper Pontalba Apartments (the oldest apartment buildings in the U.S.)

And here is where one of my favorite restaurants is – Muriel`s with its mystic 2nd floor rooms that are just amazing. Also here is where for well over a half century now there`s artists painting and displaying their work on the outside of the iron fence.

So that was a little about Jackson Square after which this cocktail is named. Here´s the recipe:



½ orange—juice only

½ lemon—juice only

½ lime—juice only

1.5 oz whiskey

1 oz grenadine sirup ( i would use 0.5 oz if using a commercial grenadine unless its Trader Tiki´s hibiscus grenadine and btw hibiscus grenadine is nicer than just grenadine..)

Squeeze the fruit juices in a mixing glass. Add the sirup; be careful not to make it too sweet if you like a dry drink . . . Otherwise use a little sugar. Then add the whiskey—some prefer Bourbon, others rye. Strain into a tall glass half-filled with crushed ice. Decorate with a sprig of mint, after frappeing well with a spoon.

This cocktails is very tasty and fresh! i was wondering if 1 oz of grenadine would be too much but it isn´t – but its importsant to use a good quality grenadine. I strongly recommend homemade hibiscus grenadine – or Trader Tiki´s. Also use a good quality rye or bourbon in this.



Here`s one of those typically odd drink names again – so typical in the Tiki world..so who`s Chief Lapu Lapu?

Well, he was the tribal chef of Mactan, an island in the Visayas in the Philippines and lived in the years 1491–1542. So how come he´s got a drink named after him? well…if you beat Magellan – here`s the story:

Lapu-Lapu led his Mactan warriors armed with barong and spears on the morning of April 27, 1521 in a battle against Portuguese explorer and conquistador Ferdinand Magellan who with his Spanish buddies armed with cannons and guns decided to tour the Philippines in 1521.

In what would later be known as the Battle of Mactan, Magellan and several of his men were killed – and Lapu Lapu apparently got a cocktail named after him as well – but by who i have no idea.

And now there`s a statue of him that the Cebuano people have erected in his honor on Mactan Island and renamed the town of Opon in Cebu to Lapu-Lapu City. Another statue stands in Rizal Park in the national capital of Manila.

Seems like a great chief and likewise this is also a great cocktail:



3 ounces of orange juice
3 ounces of sweet and sour
1 ounce of passion fruit syrup
1 1/2 ounce of light rum
1 1/2 ounce of dark rum

Shake (or blend with crushed ice) with ice cubes and pour into a large snifter partly filled with more ice cubes.

The drink is sweet and tart, and really like the addition of passionfruit syrup. You can make your own – or use Trader Tiki`s.

I decided to try to make a twist with bourbon, and hibiscus grenadine – plus a topping of hibiscus tincture which has been taken back in use after a bit of dormancy on my shelf.



3 oz orange juice
3 oz sweet and sour (equal parts lemon and lime + simple syrup, 50/50)
0.5 oz passion fruit syrup
2 oz Bourbon
A tsp hibiscus grenadine
A few dashes hibiscus tincture on top of the ice

Shake with ice cubes (or blend with crushed ice) and pour into a tall or double old fashioned glass filled with crushed ice. Add a few dashes hibiscus tincture on top of the ice and garnish with a speared pineapple chunk and brandied cherry.

To make a hibiscus tincture, take an ounce of dried hibiscus flowers (jamaica) and steep in about 5 ounces of alcohol (vodka or overproof white rum) for a couple of days, then strain and bottle.

They are quite similar in taste, its just that Pulaka Punch has Bourbon. After trying these out i can now say that the result of these drinks both depends on two things i think – the passionfruit syrup and the quality of the spirits.

My advice for passionfruit syrup would be – make your own – or use Trader Tiki`s. And for the spirits, well – use the best quality you can get – and also the one´s that you like the most of course, which doesn´t have to be the most expensive ones.



Elias and me in front of the beautiful bar

Tiki Room is the only Tikibar in Stockholm and its often my bar to go since a couple years back but i wasn`t there from the beginning. This bar dates back to year 2002 but it really started as a Tiki club concept already in 1995. Before that the Tiki pop culture was an unknown thing in Sweden.

So it started as a little club in 1995, and became more or less a mobile Tiki bar where much exotica was played changing locations around the city until Tiki Room finally was installed in the basement of Mellow Bar and Restaurant in 2002.

Much of the interior comes from Oceanic Arts in California. The menu is hand painted and the drinks are a mix of old Don the Beachcomber`s , Trader Vic´s, Beachbum Berry´s and their own original drinks.

The interior decorations are real and so are the drinks – as it should be – you won´t get a fake Mai Tai here.

The reason why i like this bar is much because it feels like “home” being there, its a place to relax and have a good drink, and it s a good idea to get there early when the bartenders still have time to chat with you, it can get pretty crowded later in the evening.

Yes, they really do the Mai Tai right, but there`s of course more than the Mai Tai – and here`s a cocktail that is refreshing and tasty, created by Elias Malmberg.



1.5 oz Bourbon
0.75 oz Grand Marnier
1 oz fresh lemon juice
1 oz pineapple juice
0.25 oz rock candy syrup, or make a rich simple, 2:1
0.75 oz Vanilla infused Rooibos Tea syrup

Shake and strain into a highball with ice (i choosed crushed) and garnsih with fruits and mint.

Roibos Vaniila Infused Tea Syrup

8 tsp dry Rooibos tea
1.75 cup Hot water
2 vanilla beans

Sugar to fill a i litre bottle and add 2 split vanilla beans. Let sit for a little while, shake to dissolve the sugar more evenly and  taste your way.

Thee´s a lot of sweetness in this drink but the one oz of fresh lemon juice balances it out very well.

Since i now got this Rooibos vanilla tea syrup to play with i decided to make a twist of Aroha Tea Punch, only because i wanted to taste this syrup with rum as well – so i went for an aged rhum agricole and Smith & Cross.

Then i remembered the hibiscus tincture i have on my shelf…haven´t used it for a while since its not exactly one of those things you use too often…but when you do – its a killer!

I totally hold Martin Cate (Smuggler`s Cove) responsable for me having a hibiscus tincture on my shelf – he used it in one of the drinks at the Tiki themed spirited dinner last year at Tales of the Cocktail in New Orleans at GW Fins (oh what a restaurant) in the Menehune Gonzalesz cocktail and that inspired me to make some and try it out.

Its ridiculously esay to make – take an ounce of dried hibiscus flowers nd steep in about 5 ounces of alcohol (vodka or overproof white rum) for a couple of days, then strain and bottle.

What you do with it? you add for example a few dashes on top of the ice….makes the drink look like a drink fit for Lestat – well..assuming the tincture was blood of course…luckily its not.

But we are not in the vampire movies now, this is Tiki so let`s swizzle!



1.5 oz Smith & Cross Jamaican rum
0.5 oz aged rhum agricole (Clemént Vieux)
0.25 oz Grand Marnier
1 oz fresh lime juice
1 oz pineapple juice
0.25 oz sugarcane syrup
0.75 oz Vanilla infused Rooibos Tea syrup

Add ingredients (except hibiscus tincture) in a tall glass or tiki mug half filled with crushed ice and swizzle until the glass gets frosty, add more crushed ice to fill and add a few drops of hibiscus tincture on top of the ice and garnish with fresh mint and a speared pineapple chunk and brandied cherry.


Every Tiki bar needs a blow fish…

You find Tiki Room at Mellow / Tiki Rom · Birkagatan 10 · Stockholm · Tel +46 (0)8-33 15 55




Dive into the world of Tiki-intoxication..here`s two drinks for castaways and beachbums..

Slowly but surely we move forward in the good old Grog Log and the next drink is the Castaway. It has unusually few ingredients for a Tiki drink thus showing that not every Tiki drink has to contain 8 or more ingredients.

This drink has three things to mix together – Jamaican rum, pineapple juice and Kahlua. Can it be simpler?

The Castaway is according to Grog Log based on the Jamaican Dust from Durian`s Red Hand Restaurant, NYC.

Its not this cloingly sweet tropical concoction but well-balanced and very tasty indeed. The ingredients goes very well together and the recipe allows you to play with dark rums and coffee, nut or cocoa liqueurs.



3 oz unsweetened pineapple juice

0.75 oz Kahlua

1.5 oz gold Jamaican rum ( i used Lemon Hart Jamaican)

Shake well with ice cubes. Strain into a 10 ounce pilsener glass filled with crushed ice. Garnish with maraschino cherry and pineapple wedge stuck on the rim of glass.

I`m not gonna make the twist any more complicated either but just switching the ordinary Kahlua for Kahlua Coffee Cream, use dark Jamaican instead of gold and add some demerara rum to the mix as well. The Jamaican rum of choice here is Smith & Cross, a rum i love very much!



3 oz unsweetened pineapple juice

0.5 Kahlua Coffee Cream

1 oz Smith & Cross Jamaican rum

1 oz El Dorado 12

Float Lemon Hart 151

Shake everything together with ice and strain into a tiki mug or glass filled with crushed ice and garnish with pineapple leaves and cherry.

It turned out very nice..i like coffee flavor in tiki drinks that has pineapple juice in them, it just fits in so well adding that spicy extra which at the same time mellows the drink.

Perfect beach drinks…or something to make you dream away the winter cuddling up in the sofa switching it for a tropical summer cuz after all that´s what tiki is all about – escapism and fun!



Back to the Log…it was a while ago but after a time with other things going on it`s time to open that book again and keep mixing.

Next up is the Captain´s Grog – a drink originating from the Captain´s Inn, Long Beach California. from cirka 1962.

Its a mix of 3 rums, grapefruit juice, maple syrup,vanilla and almond extracts, falernum, orange curacao, lime and soda..what a mix eh? it turns out quite good though even if not my favorite of tiki drinks.

I wonder if not only a drunk tiki drink-lover would come up with this kinda mix of things to create a concoction like this and call it Captain´s Grog. Two differewnt extracts and mind you, be careful when you add these extracts since a very little goes a long way!

The recipe says 3 drops, well i used only one, but it depends on the extracts you got of course. But i prefer a very subtle taste from extracts which i find very easily can get overpowering.

Be sure to use genuine real vanilla extract from real beans and not any commercial artificial thing..actually vanilla extract is very easy to make, just let a couple split beans sit in strong vodka for a while, google a recipe and try to make your own, its so much better.



0.5 oz fresh lime juice

0.5 oz grapefruit juice

0.5 oz maple syrup

0.5 oz falernum

0.5 oz orane curacao

1 oz soda water

3 drops vanilla extract

3 drops almond extract

0.75 oz Myers`s rum

0.5 oz light Puerto Rican rum

0.5 oz  dark Puerto Rican rum

Shake with ice cubes and strain into double old fashioned glass filled with crushed ice or a Navy Grog ice cone.

Garnish mint sprig and green cocktail cherry.

Well i didn`t have any green cocktail cherry so i used a fern leaf instead.

This ice cone is a fascinating thing…and does not take that much time and effort to make, actually once you et going its easy.

I don´t even keep it in the freezer overnight, i freeze it for about half hour, then warm the glass with warm water until the cone gets loose and then take it out of the glass and freeze again for another 10 mins before using it.

Here`s how to make it.

The twist of this one i call Captain`s Vahine and its a bit different:



1.5 oz rhum agricole vieux (Clemènt VSOP)

05. oz Pusser`s red label

0.5 oz fresh lime

0.25 oz coffee liqueur

0.5 oz rich demerara syrup (2:1 demerara sugar to water)

Top with Ting

Float Pusser´s overproof (or use Lemon Hart 151)

Garnsih something green..(mint, or fern) and a white fragrant flower

Shake all ingredients except Ting and Pusser`s overproof and strain into a tiki mug filled with crushed ice. Top with Ting, float overproof rum and garnish.

This turned out pretty nice but not awesomely mind-blowing..;-) nevertheless, both drinks were nice and worth trying out.

The Captain`s Grog is drink number nine from Beachbum Berry´s Grog Log.