Since it`february itÂ´high time i plunge into the Tiki Month which is an annual and very cool event over at the Pegu blog.
IÂ´m a bit late to the party because of mardi gras and then a rum review (Caroni-97) – but now i`m ready and very timely i happened to get a few new tiki mugs….
It might look like a joke to say i`m doing the tiki month here since every month all year is tiki month on this blog more or less…but nevertheless – Doug` tiki month is OFFICIAL and when it kicks off itÂ´s some serious business!
His annual tiki month is a beloved thing and it sets the tone for the rest of us tiki afficionados… His rapid parade of interesting posts are guaranteed to keep you busy for a long while and i get a lot of inspiration from them.
To kick it off here i decided to make the cocktail that is the namesake for one of my new tiki mugs – the Sumatra Kula. The mugs i got are made at the Fireworks Ceramics Studio in Glasgow, Scottland and they are made for the Glasgow Tiki Bar.
I got three mugs, the Sumatra Kula, the Coconut and the Pineapple which they serve their pina coladas in at the bar.
Nice work they are doing!
So the cocktail to go first in the Sumatra Kula mug has to be the Sumatra Kula of course. ItÂ´s a classic typical tiki drink with rums and fresh fruit juices. But instead of using a white (or light) rum and a rhum agricole blanc i went on the dark side…
Sumatra Kula (Sippin`Safari)
0.5 oz fresh lime juice
0.5 oz grapefruit juice
0.5 oz orange juice
0.5 oz honey-mix (equal parts honey and water, warm up to mix, let cool and bottle, keeps in the fridge for about a week)
1.5 oz Caroni -97 single barrel heavy rum ( Sub with Smith and Cross)
1 oz rhum agricole vieux
3 oz crushed ice
Put everything in blender, saving ice for last, blend at high speed for no more than 5 sek. Pour into a tiki mug and add crushed ice to fill. Garnish with a mint sprig. (which i didnÂ´t -Â i used pineapple slices and leaves.)
Happy Tiki Month!