To my joy our good friend and Exotic/Tiki drinks master Martin Cate – owner of SmugglerÂ´s Cove in San Francisco came all the way to Stockholm to pamper us with tasty exotic cocktails.
He spent two days talking about and mixing up tiki drinks on the roof terrace at 7 pÃ¥ SjÃ¶fart which is an awesome location for this type of thing overlooking the water, the boats and the city while the summer sun slowly goes down.
It was fun, interesting, tasty, yummy, rummy and hands down delicious!
Martin also spoke about the virtues of the blender which was used in the golden tiki era and which, failed in popularity is making a come back among tiki drink mixers as it seems to me.
Also at the Tales this summer during the Mai Tai PaternityTest session with Jeff Berry, Ian “Rum ambassador” Burrell and Steve Remsberg the blender was discussed and Steve had brought his own very neat portable blender.
The blender does 3 things at the same time apart from the obvious, it chills, dillutes and airs the drinks in a blink. And especially when it comes to tiki drinks i think the blender is a really great tool because itÂ´s also unmatched when it comes to blend heavier things like honey-cream-mix that contains butter for example.
It also gives a pretty yummy foam as well and at least for me when i see that foam spilling over i drool and get THIRSTY!
Some of the drinks i had was demerara Dry Float, Jet Pilot and Dead Reckoning, all fantastic exotic cocktails – well proven since a long time. I also had a very tasty Corn`n Oil.
HereÂ´s the recipes for these if you wanna make them:
DEAD RECKONING (created by Martin Cate – from Remixed)
2 oz Â Â Â Cockspur 12 yo or Mount Gay Extra Old Rum
1/2 oz Â Â Â Navan Vanilla Liqueur – or other good quality vanilla liqueur
1/2 oz Â Â Â Tawny port
1/2 oz Â Â Â Maple syrup (only grade A)
1 oz Â Â Â Fresh lemon juice
1 oz Â Â Â Unsweetened pineapple juice
1 oz Â Â Â Club soda
1 dash Â Â Â Angostura Bitters
Shake everything except soda with ice and strain into a tall glass with fresh ice. Stir in soda water. Garnish with a fresh mint sprig and a lemon spiral
DEMERARA DRY FLOAT (created by Don the beachcomber cirka 1941 – from Intoxica)
2 1/2 ounces fresh lime juice
1 teaspoon fresh lemon juice
1 1/2 ounces passion fruit syrup
1/4 ounce sugar syrup*
1 ounce Demerara rum
1/4 ounce 151 Demerara rum
1/4 ounce Maraschino
Shake everything except the 151 rum with ice, strain into double old-fashioned glass filled with crushed ice, and carefully float the 151. Do not stir.
JET PILOT (Beverly Hills Restaurant cirka 1958 – from Sippin`Safari)
1/2oz lime juice
1/2oz grapefruit juice
1/2oz cinnamon syrup
1oz dark Jamaican rum
3/4oz gold Puerto Rican rum
3/4oz 151-proof demerara rum
1 dash Angostura bitters
6 drops Herbsaint or Pernod
4oz crushed ice
Throw everything into the blender, ice last. Flash-blend for less than 5 seconds. Pour into an old fashioned glass and garnish with something yummy.
These three cocktails are undeed yummy all of them.
To close this post, here`sÂ some pictures from the event that took place on sunday night. Enjoy!