MIXING THROUGH GROG LOG 16 – Coronado Luau Special

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A sumptuous mixture of lemon, lime and orange, delicious rums, brandy and orgeat – here´s a true tiki classic.

This was once the signature drink of the now closed down Luau Room at the Hotel del Coronado in Coronado, CA.  The Hotel del Coronado operated between 1940 to 1070. This drink is still served but now at the Forbidden Island Tiki bar as one of their specialty cocktails.

CORONADO LUAU SPECIAL

4 oz Orange juice

4 oz Sweet and sour ( 4 oz lime/lemon juice + 4 oz simple syrup

1/4 oz Orgeat syrup

1 oz Dark Jamaican rum

1 oz Light Puerto Rican rum

1/2 oz Grand Marnier orange liqueur

1/2 oz brandy

Blend with 1 cup of crushed ice for several seconds. Pour into a large tiki mug or tall glass.

Actually i did change the ratios in this, i took down the orange juice to 3 oz and the sweet & sour to 1 oz. The drink turned out very nice, a bit on the sour side but not too much. Then i added a small float of Pusser´s overproof – couldn´t resist.

I have also dug up a few links to other posts about this drink

Then i want to mention another drink that was served at that hotel that can be found in the Bum`s Intoxica and which was served with a thin ice mold in a pilsener glass. A tiki drink when served in an ice mold looks magic, especially if its dark and there´s light from candles around. It`s like a magic potion from an ancient time or something.

DEL CORONADO

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1/2 oz Unsweetened pineapple juice

1/2 oz Passion fruit syrup

2 1/2 oz Orange juice

3/4 oz Fresh lemon juice

1/4 oz Fresh lime juice

1/2 oz Papaya nectar

1 oz Gin

1 oz Dark Jamaican rum

Shake well with ice cubes and pour into tall glass, or strain into pilsener glass coated on the inside with a thin ice mold.

Here`s stuff for ice molding! i don´t do that very often due to its quite a bit of work and i don´t have any ice-shaver, only a hand cranked ice-crusher.

So you need to first crush the ice, then either use a hand-mixer or beat the hell outta it with a huge wooden mortar before quickly and carefully molding it. Then finally freeze it for at least an hour or two before using the glass.

But for this drink i will do it – despite the fact that i cannot get that powdered ice and instead get roughly crushed ice, not even my ice-crusher is in good shape anymore. and my hand-mixer is broken down so i`ts the mortar way for me…Nevertheless, i get an ice mold.

Really, after you`ve got going into it it`s not that hard, you just need to have the time. In any case, the reward is great and it`s worth the effort every now and then to do it.

I haven´t yet experienced being in a tiki bar and having a few different ice molded drinks served, that would be a very cool experience but i dunno if there`s any bars today that serves them that way, i doubt it – unless there`s a special occasion or something.

We know that we drink with our eyes too and how a drink is presented whether it has garnish or no garnish is very important and affects the whole drinking experience.

The magic and power of the ice molded tiki drinks…have such a drink in front of you and it`ll make you feel special!

And finally, the usual twist which contains pineapple juice instead of orange, brazil nut orgeat, Smith & Cross and Rittenhouse bonded rye, sweet and sour (2:2 lime-lemon and sugarcane syrup) a hint of coffee and then a little pure vanilla flavor from Navan.

SWAYING TIKI HEAD

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2 oz unsweetened pineapple juice

1 oz sweet & sour (fresh lemon and lime juice, sugarcane syrup 2:2)

0.25 oz brazil nut orgeat (use 2:1 brazil nuts to almonds and make your own orgeat)

0.5 oz Navan vanilla liqueur

1/4 oz coffee liqueur

1 oz Smith & Cross Jamaican rum

1 oz Rittenhouse bonded rye

Shake with ice and strain into a tiki mug or tall glass. Garnish with something cool.

Well, i had an unripe carambola fruit which had a gorgeous green color.

So i took a chop-stick and you stick through the fruit. Stick it through from the bottom to the top and then you cut in a spiraled manner around the stick. Then take out the stick.

If you had a lime you would be able to stretch it and get a long spiraled lime to adorn your drink with and it`s a quite stunning garnish, but with a carambola you cannot stretch. So instead i twisted each cut piece and the result you see here below.

Its fun to play with fruits and make weird garnishes (and beautiful) sometimes, just ask Kaiserpenguin.

The drink tasted like a typical tiki punch, the coffee and pineapple will forever be friends in the glass and have a few of these and your head will spin.

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CAMPARI IN TIKI DRINKS

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I keep coming back to Campari over and over again, not too often but regularly because i really appreciate this bitter and very special tasting aperitif.

It goes perfectly with all kinda citrus fruits and traditionally its the lemon and orange that is used, naturally since that`s what`s growing in Italy – the home land off Campari. Did i say that one of my heros is Gaspare Campari?

As an aperitif with soda, orange or lemon its an aquired taste for many, but there are also many who loves it – me included. As a cocktail ingredient its both challenging and rewarding, and in the right place it can make some fantastic cocktails.

It goes very well with dark rum, gin, tequila – well most spirits actually but especially with those that also goes well with citrus. So how about Campari in tiki drinks? The classic tiki drink with Campari is of course the Jungle Bird, to be found on page 44 in “Intoxica” by Beachbum Berry but is there anything else?

There has been so much written already about Campari in other types of drinks like the negroni or Campari and dark rums but not very much about tiki drinks and there isn´t very much info to find either.

I went out to search..and ended up with the conclusion that if i want a  tiki drink with Campari other than the Jungle Bird or an occasional something i need to invent them myself. .not even in tiki central i found anything much..and that means there´isn`t anything much then.

So eventually, i ended up making these two cocktails:

ULA ULA PUNCH

campari-and-tiki-2

1.5 oz Smith & Cross Jamaican rum

0.5 oz aged rhum agricole, (like Clemènt VSOP)

0.5 oz Campari

1 oz pineapple juice

0.5 oz *limone rosso (or regular lemon)

0.25 oz fresh lime

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

1 tsp hibiscus grenadine

crushed ice

For garnish – 2 small pineapple leaves, 1 cherry, 2 lemon quarters, speared

Shake all ingredients and strain into a rocks glass filled to the brim with crushed ice and garnish with the speared fruits.

This is a grown-up drink…the rhum agricole flavor is nicely blending with the bitterness of the Campari and the sugarcane and molasses from the Jamaican rum is steady in the background. Its much flavors in this drink, but its not no easy flavors since both Campari and rhum agricole isn´t “easy” neither of them.

*Limone rosso is a lemon variety i recently found in our nursery, it has reddish and wrinkled skin and inside it looks a bit different too from the regular lemon.

The fragrance is also stronger and slightly more perfumed. I also found out by tasting the juices from both lemons that the rosso is much more aromatic, mellower and somewhat less sour.

I´m gonna make a tincture with this lemon and its peel, would be interesting to see how that would turn out. Booze nerds are always on the hunt for new flavors..and into experimenting with the sometimes most unlikely flavors.

I like this dink but i cannot say if the limone rosso makes the mixed drink more aromatic compared to a reular lemon but i know i did the taste test before with the juices alone and the rosso was more aromatic, perfumed and also sweeter and not so astringent tart as the regular lemon.

This is a fresh drink and packs a rummy punch as well. But you gotta like both Campari and rhum agricole to really appreciate this cocktail. After a while when the drink “settles” with the ice the flavors comes through mellower and quite wonderfully.

campari-and-tiki-lemons

On the left side is the ordinary lemon and rosso on the right. I think the regular lemon looks quite boring and sleepy in comparaison..

Of course i needed to use it for my cocktails! i accuired my lemon by picking it up from the ground where it had fallen from the bush. I wish it was a staple in our grocery…but i guess i´ll need to buy one of the plants if i want to have more of it.

Cocktail number two uses rye and Campari and turned out very nice.

POLYNESIAN RED

Muddle 1 small piece of Mexican canela (cinnamon) with 0.5 oz sugarcane syrup (Petit Canne) and 4-5 chunks of fresh pineapple, then add:

campari-and-tiki

1 oz Rittenhouse bonded

1 oz Campari

0.25 oz lemon juice (limone rosso if possible)

a very small sprinkle of fresh lime

Shake and double strain into a chilled cocktail glass. Garnish with a lemon quarter and a leaf.

This drink has a balanced mellow flavor and is a very nice cocktail indeed – at least to my palate. The rye, lemon and Campari mixes wonderfully. One i will make again.

And so we come to the last tiki style drink with Campari and this one is a swizzle. Its a twist on the negroni swizzle (made by Giuseppe Gonzalez at Painkiller in New York) turning it from negroni to a rum-swizzle type drink but with both rum and gin.

KAHILI SWIZZLE

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1 oz  gin (Martin Miller`s)

0.5 oz Pusser´s overproof

1 oz Campari

0.5 oz lemon juice (limone rosso if possible)

0.25 oz lime juice

0.5 oz pineapple syrup

1tsp hibiscus syrup

1 oz club soda

Fill a large glass or tiki mug with crushed ice and swizzle with a swizzle stick until frosty. Garnish with lemon peel.

I would define this campariliscious and bitterly fresh with strong undertones…if that makes any sense. I believe that if you like Campari you`ll like this.

I`ve gotten to really like the combo Campari-Pusser`s – the Pusser`s goes fantastic with Campari and then in this drink, there´s a background of an almost floral flavor of the gin that is excellent. One could also use Smith & Cross in this.

Add a straw, sip and enjoy!

campari-and-tiki-glass

MIXING TROUGH GROG LOG 15 – Colonel Beach`s Plantation Punch

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Here we have one of those genuine steady tropical tiki punches, made to relax with in a rattan chair while the sun sets and the cikadas start their nightly concert.

Made by Donn Beach and most likely as is stated already in the Log, a drink made for his steak and coffee house “The Colonel´s Plantation Beef Steak and Coffee House” in Waikiki Hawaii cirka 1950s. Sounds to me that those were the days..can someone please invent a real time-machine?

Thank God these recipes are still here (many due to some peoples hard work) so we can enjoy these drinks in our time.

All the ingredients in this drink are classic tiki cocktail ingredients including the pernod, one of the secrets at the time. This is a very rewarding drink to sip on. i think the ginger beer adds a very nice freshness while the three rums adds depth and complexity.

What you can do, if you wanna add some real funk to this drink is to make your own ginger beer, i bet it would make a fantastic flavor to this. I don´t have the time now to do that but i think i wanna try. That will have to be another blog post.

COLONEL BEACH´S PLANTATION PUNCH

colonel-beachs-plantation-punch

1 oz fresh lime juice

2 oz unsweetened pineapple juice

0.5 oz falernum

2 oz ginger beer

2 dashes angostura bitters

1/8 tsp pernod

2 oz dark Jamaican rum

1 oz gold Puerto Rican rum

0.5 oz Barbados rum

Shake with one cup crushed ice- Pour into tall glass with 3-4 ice cubes. Garnish with pineapple chunk and sprig of mint.

Well, i used a tiki mug instead..one that i find suitable for a plantation punch and which i found on the shelves in one of New Orleans liqueur stores.

The taste of the drink is both fresh, rummy and relaxed, just the way this kinda drink should be. I have nothing to complain on here.

And as usual, here´s a little twist of this drink and we move from the rattan chair to the beach, here`s a Beach Punch:

COLONEL BEACH PUNCH

colonel-beach-punch

0.75 oz fresh lime

1.5 oz pineapple juice

1.5 oz root beer

2-3 dash Creole bitters or Peychaud`s

0.5 oz demerara simple syrup

1 oz dark Jamaican rum (Smith & Cross)

1 oz aged rhum agricole

0.5 oz LH 151

Shake with crushed ice and pour everything into a glass or tiki mug.

A typical tiki punch with extra flavors from the root beer. Nothing that sticks out but its relaxing and tasty. If you take the mint garnish and down it in the drink and stir a bit you`ll start to think about a julep sans bourbon.

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A peek in the glass..are you thirsty now?

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MxMo LVI – Your Best

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It was a while ago…i´ve missed a few…but its time for Mixology Monday again and hosting this monday is Chris from over at Spirited Remix.

He wants us to post the best cocktail we ever made:

Give me the best drink recipe you’ve ever created.

No, I’m not really talking about that awesome drink that you made under pressure and on the fly for your friends one evening. I’m not talking about that kickass nightcap that you whipped up using the last bits from those few bottles that you needed to throw away.

I’m talking about that one drink that you’ve worked on for quite a while. The one that you’ve carefully tweaked over time until you found that perfect recipe. The one you’ve made tons of times: sometimes alone in contemplation, sometimes for a guest so that you could get their opinion.

If you don’t have a drink that fits the above mold, then perhaps this is your excuse to revisit your old “original remixes”, as I call them, and decide or even tweak one to be your best. If you’ve never made such a drink before, then begin experimenting right now!

For me there´s one particular drink i`m gonna use for this post, its a drink made long ago but its probably a remix since it was a twist i made and i don`t think its changed up enough to be an all original. Nevertheless it has been used over and over to quench my own thirst and others.

It has been served at parties as well as at home. It has always been very well received and it has survived until now and will keep being alive. And it does have something very important in the list of ingredients – it has Ting.

But the main reason i choose to post this one is simply because its damned tasty and it`s in regular rotation and always will be as long as i live.

So here`s my liquid baby:

PINEAPPLE DELIHT

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1 cored pineapple.

In mixing glass:

A few large chunks of pineapple – muddled
2 juiced limes
1 barspoon orgeat
1.5 oz Rhum Agricole Blanc
2 tblsp fresh honey cream-mix* with a splash JWray overproof rum
Dash of grapefruit bitters

Shake hard and fast, strain and serve in the pineapple with crushed ice
Top with Ting. Garnish with 2 pineapple leaves and a piece of pineapple.
Believe me..this drink is worth the effort.

Honey-Cream Mix:

Equal parts Sugar, butter and liquid honey

Add in pot, heat and stir until it gets creamy. Add a splash JW&N overproof rum and stir again. You want a smooth creamy sauce. Keep a bit above room temp.

The problem with honey cream mix is the milk solids from the butter that forms when the mix gets chilled. It may help to use clarified butter or to dry shake first (without ice) before shake over ice.

Can also be made with just honey-mix (equal parts water and honey) if you wanna avoid the fuss with the butter. But the butter adds a silky buttery touch.

But when served in the pineapple as drinking vessel and filled up with crushed ice you won´t see much of the butter solids anyway.

Happy Monday!

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Sugarcane bar

 

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MIXING THROUGH GROG LOG 13 – Coconaut

Time to revisit the Coconaut which is a very nice Tiki drink. I wrote about it long ago and now its the 13th drink from Grog Log i stumble over. It contains only three ingredients – rum, lime and cream of coconut  (not coconut cream which is a different thing)

I like the coconut in all forms and yet i only use it occasionally, and i have tried without any success to figure out why since i really like it. Maybe some day i`ll find out.

So its rum, lime and coconut – a classic combination and such a simple drink really and very easy to play with – so let the fun begin!

COCONAUT

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8 oz Lopez Cream of Coconut

2 oz fresh lime juice

7 oz dark Jamaican rum (I broke down the recipe and used 1 oz Smith & Cross and 1 oz Pusser´s overproof)

Put everything into a blender and fill up with ice cubes and blend until slushy. This serves 2-4.

In Grog Log there´s also a flaming version called Coconaut Re-Entry using a flaming lime shell. You remove the pulp from the half lime shell and partly fill with overproof rum and ignite it. I´m gonna do that but with my own twist of this drink. I`m not gonna leave this drink now just when the fun has begun!

FLAMING DEMERARA COCONAUT

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2 oz Cream of Coconut

0.5 oz fresh lime

1 oz Demerara rum

1 oz Lemon Hart 151

1/4 oz Kahlua Coffee Cream or other coffee liqueur

Proceed as with the Coconaut and set alight with some overproof rum in a lime shell.

Tasty, tasty, tasty! the Kahlua coffee cream added yummyness that goes very well with demerara rum.

Finally, the 2nd twist, let´s add some smoke now and see how that will taste. With smoke i mean mezcal and  i`m gonna use my favorite, the crema – made for women and a few strong men! (that´s what it says on the label) such a true thing!

And i love crema de mezcal, it´s so smooth, lightly smokey, creamy and mixes wonderfully.

SMOKY COCONAUT

smoky-coconaut

A silly name i know.-) but that´s so appropriate in the Tiki world..

2 oz Cream of Coconut

1 oz Smith & Cross Jamaican rum

1 oz Del Maguey Crema de Mezcal

0.5 oz fresh lime

1/4 Kahlua Coffee cream (again, but yes – i insist)

0.5 oz sugarcane syrup (Petit Canne)

Oh wow! if the other two were tasty but actually quite similar, this was a entirely different beast. The mezcal added depth, smoke, complexity and well…a bit of mysticism actually even if it sounds ridiculous.

I guess mezcal has that kinda thing to it and crema de mezcal is so smooth and mixing that with a thing like Kahlua coffee cream and good rum, well you sure are in for a tasty treat.

The downside is that Kahlua coffee cream is probably not available anymore unless they have made it a regular, since it was a limited edition that was launched around x-mas 2009. I used it since i need to make more use of the bottle i have. But any good coffee liqueur could be used here.

Well, rum, coconut, lime, coffee, mezcal – this was really yummy and how can you possibly go wrong with these ingredients?

MIXING THROUGH GROG LOG 12 – Ciro´s Special

Jamaican rum, lime, Grand Marnier and Creme de Cassis makes up Ciro´s Special which is the 12 th drink in Grog Log. Nothing much written about this one, it was made in Ciro´s nightclub in Hollywood. So let´s see what this one brings in terms of flavors…

My first impression was – too tart. But of course, that also may depend very much on the limes you´re using but 1 oz is quite much of tart if no syrup is there to balance it out. Instead there´s 0.75 oz of Creme de Cassis and 0.25 oz Grand Marnier.

I added a little bit of sugarcane syrup to see if it made the drink better and it did, at least to my palate. Well, this one – i have to say – is not one of my favorites from Grog Log. But friends, its drinkable, don´t get me wrong. Just pimp it up with some sugarcane syrup unless you like it tart.

CIRO´S SPECIAL

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1 oz fresh lime

0.75 oz Creme de Cassis

0.25 oz Grand Marnier

1.5 oz Jamaican Rum ( i used 1 oz appleton extra and 0.5 oz Smith & Cross)

Shake and strain into a cocktail glass.

So now i needed a twist as well and i really looked forward to try to transfer this drink into something more tasty – that is the fun part, not sure if i succeeded though but here it is:

KAHUNA´S BOWL

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0.75 oz fresh lime

0.5 ox hibiscus syrup

0.25 oz Cherry Heering

0.25 oz Grand Marnier

1 oz pineapple juice

1.5 oz Smith & Cross

Shake and strain into a Tiki mug or glass with crushed ice.

Quite tasty, the pineapple juice with the hibiscus syrup adds some freshness – and with Smith & Cross in the glass you can´t go wrong, really.

It suits me just fine to have some Tiki drinks now just when the winter is trying to not let the spring come through and its not warm yet, so let the rum warm us instead.