If you`re into tiki and exotic cocktails you might already be familiar with the Tiki Cocktail Challenge by “El Nova” (@el_nova55 and @tikicommando (Tacoma Cabana & Devil`s Reef) on instagram) which are weekly challenges to re-create or make a twist of, or go to a bar and order, a specific tiki cocktail and then post up a nice picture of it. The best picture wins. It`s all for fun and challenge your creative mode. It was a while ago (2015) but the Tiki cocktail challenge is back again and in full swing!
The pictures and recipes are posted in the “Tiki Recipes” group on Facebook and on Instagram with the hashtag that is set for each specific challenge for example #demeraradryfloatchallenge2019″ etc.
We are three weeks into it already and I made these drinks so far, my first entry, was for the “151 Swizzle” Challenge:
151 Tribute Swizzle Number Five
The recipe is based on theÂ “Tribute to The Mai-Kaiâ€™s 151 Swizzle”v.4 by The Atomic Grog, my favorite tiki blog on this planet! but the grenadine is switched out for fassionola (homemade) and the ratios are upped as well while the sugar syrup is omitted.Â Then 0.5 oz Batavia arrack is added for a subtle layer of extra funk.
1 oz fresh lime juice
1 oz fassionola (BG Reynold`s, homemade or other quality fassionola)
0.25 oz falernum
0.25 oz cinnamon syrup
1 oz Lemon Hart 151 overproof rum
1 oz Dr Bird jamaican rum
0.5 oz Batavia arrack (By the Dutch or Batavia Arrack van Oosten)
1 dash Angostura bitters
2 drops Absinthe
Pulse blend with 1 cup of crushed ice for 5 seconds and pour into a chilled metal swizzle cup, other swizzle glass or pilsner glass, adding more crushed ice to fill. Garnish with a cinnamon stick.
The mini tiki torch is from Grider Adventure Art.
My 2nd entry was for the “Beachcomber`s Gold” Challenge, I changed the recipe a bit and it became a darker more “secretive” take on the gold.
1 oz Coruba DarkÂ
1/4 oz Lemon Hart 151
1/4 oz Barbancourt 8
1/2 oz fresh lime juice
1/4 oz demerara syrup
1/4 oz Hibiscus grenadine
6 drops Pernod or Absinthe
2 drops almond extract
2 oz (1/4 cup) crushed ice
Flash blend for 5 seconds and strain into a saucer glass lined
with an ice shell forming a hood over the glass. Serve with short straws.
Demerara Dry Float (From Beachbum Berryâ€™s Intoxica!)
2.5 oz fresh lime juice
1 teaspoon fresh lemon juice
1.5 oz passion fruit syrup
0.25 oz sugar syrup
1 oz Demerara rum
0.25 oz 151 Demerara rum
0.25 oz maraschino liqueur
Shake everything, except 151 rum, with ice cubes. Strain into a double old-fashioned glass filled with crushed ice (or lined with an ice shell). Carefully float 151. Do not stir.
By Don the Beachcomber, circa 1941.
The ice shell creation in theÂ “Demerara Dry Float” is a bit different from the one in “BeachcomberÂ´s Secret, with an ice shell that is not tilted to created a “hood” over the drink. It just sits upright and is also a little bit smaller or lower than the classic tilted ice shell you can see in the “Beachcomber`s Gold”. Drinks with these types of ice shells are usually served in a flaired glass,
In the old days of Don the Beachcomber these ice shells was a marvel to behold. They were made to perfection with very finely shaved ice creating very thin “walls” and the walls were not “buckled” in the way you see them today with crushed ice, instead they were smooth like silk! at least that`s what I`ve seen in a video.
I have yet to accomplish an ice shell that look that way, that`s partly due to me not having an ice shaver and partly that a lot of training is needed. It`s not easy to get them to look so perfect. When you make a hooded ice shell you need to consider the temperature of the ice. it need to be a little “soft”to easily mold, but not too soft and melting. Then it need to be as fine as you can get it.
You need a flaired glass and you fill it up with the shaved (preferably, and if not, crushed) ice and with your hands (or with something round) form a hole in the bottom that you press with your fingers and slowly tilt upwards on the side of the glass until a hood is formed. Add a little more ice to the bottom to”hold” the hood.
Then you put the glass in the freezer for at least 1 hour before pouring the drink in it. When you make the non-hooded ice shell you just make the hole in the bottom pressing the ice upwards on all sides around the glass and put it in the freezer and thatÂ´s it.
That was all for now, if you want to join in on the challenge or check out all the other amazing drinks go to the Facebook group “Tiki Recipes” and also check out the hashtags #151swizzlechallenge2019″, “beachcombersgoldchallenge2019” and “demeraradryfloatchallenge2019” on Instagram.