Sometimes you need to sub some ingredients – many are hard to find and others may be finished when you want to make your drink. I have sampled 7 Tiki cocktails and changed them a little to add a bit of a twist, and adjust to what I have at hand, and of course to have some fun playing with ingredients.
DON`S CARIBBEAN PUNCH
DON`S CARIBBEAN PUNCH
Caribbean Punch by Don the Beachcomber 1937. From Sippin Safari.
One of the tastiest Tiki drinkls IÂ´ve had, and the root beer I used instead of sansaparilla which I cannot find here had a lot to do with it. For rums I used Scarlet Ibis and Appleton Reserve instead of golden Puerto Rican rum and amber Jamaican, then I used 0.5 oz orgeat instead of 3 drops almond extract.
0.5 oz fresh lime juice
0.5 oz falernum
0.5 oz simple
1 1/2 oz rootbeer
1 oz Scarlet Ibis
1 oz Appleton Reserve
3 dashes Angostura bitters
1/4 tsp grenadine
6 drops pernod
0.5 oz orgeat (3 dropsAlmond extract)
8 oz crushed ice
Blender with crushed ice 5 sek, tall glass, ice, mint and lime spiral.
Eastern Sour was made by Trader Vic and uses bourbon instead of rum.
The original recipe is lemon juice instead of lime. Its a very rich drink with some spicy undertones.
6 cl Bourbon
4.5 cl orange juice
4.5 cl fresh squeezed lime juice
0.75 cl orgeat
0.75 cl simple syrup
Shake with ice and strain in rocks glass. Garnish with either a spent lime shell or
a wedge of lime and some mint.
From the House Without a Key Lounge in the Halekulani Hotel, Waikiki Beach, Hawaii. The original recipe calls for the Hawaiian distilled spirit, Okolehao but it`s not made any longer. I added some Passoa passionfruit liqueur to this one and used fresh fruit juices and Hibiscus Grenadine. It reminded very much in the taste of the PortLight becasue of the combination of bourbon, passionfruit, lemon and grenadine.
For garnish I took what I had available which is tons of fresh mint and for color a strip of pink grapefruit peel. Instead of shaking with ice and strain into a cocktail glass I choosed to pour over crushed ice.
1/2 oz. Unsweetened Pineapple Juice
1/2 oz. Fresh-squeezed Lemon Juice
1/2 oz. Orange Juice
1 1/2 oz. Bourbon
1/2 Tsp. Grenadine, 1/2 tsp Passionfruit liqueur
1 Dash Angostura Bitters
Shake well with ice cubes. Strain into a goblet.
The Painkiller is from Grog Log. I didn`t have any Pusser`s rum or not even pineapple juice yesterday when I made it so I used grapefruit Juice, a barspoon of simple syrup and Banks XM 10 year demerara rum.
At first I made it without the simple syrup but found it a bit too tart so in the next I added a barspoon of syrup and that balanced the tartness of the grapefruit juice. It became a real killer painkiller.
4 oz grapefruit juice
1 oz fresh orange juice
1 oz cream of coconut
2 oz Banks XM10 demerara rum
Powdered cinnamon and ground nutmeg.
Blend without ice and pour into a tiki mug or tall glass filled with crushed ice.
Top with a shake of nutmeg and a pinch of cinnamon. Garnish with a cinnamon stick and a piece f fresh pineapple.
AKU LAPU LAPU
This Tiki cocktail is from the Aku Aku Restaurant in Las Vegas, circa 1960.
The origial recipe is in Beachbum Berryâ€™s Intoxica! Here I use lime juice instead of lemon and pink grapefruit instead of yellow. The rums are also different from the original which uses dark Puerto Rican rum and Myers`s. A rinse of absinthe on the rim of the glass is added for a subtle tingle.
1 oz. freshly-squeezed lime juice
1 oz. unsweetened pineapple juice
1 oz. white grapefruit juice
1 oz. orange juice
1 oz. falernum
1 oz. dark rum ( Coruba 12)
1 oz. demerara rum (Banks XM10)
1 0z Lemon Hart 151
Rinse the glass with some Absinthe.
Blend with crushed ice for 20 sec and pour into Tiki bowl or large snifter.
Garnish with Pineapple.
KILLER MAI TAI
If there is one drink in the world I think I can do in my sleep its the Trader Vic`s Mai Tai, that`s how much I love this drink and really – I make it often. This is a version that uses Silver Seal 15 year demerara rum as the only rum.
This is one of my favorite rums. (I`m a hopeless demerara lover) When I first tried it in this drink I was surprised a Mai Tai could taste that goodâ€¦actually the bottle finished in 2 weeks because I couldnÂ´t stop making Mai Tais.
I heard from some friends in London who have the original 17 year old JWray&Nephew rum that the Silver Seal demerara tastes pretty close to it. That was mainly the 28 year old they meant which now is unavailable.
This makes me believe that this rum may not be so far away either, maybe.. .even if it doesn`t exactly match the original flavor as no existing rum today does. Anyway, it makes a brutally good Mai Tai, I have never tasted the like and fortunately this rum is available fromÂ http://www.r2mshop.com/
Hopefully one day..in my hopes Appleton may create a similar rum to the 17 year oldâ€¦According to Appleton the flavor is not lost.
2 oz Silver Seal 15 Demerara rum
1/2 oz orgeat
1/2 oz rock candy syrup or simple syrup
0.75 oz orange curacao
1 oz juice of fresh lime
Sprig of mint and Marascino cherry for garnish
Shake ingredients shortly and pour into an ice-packed glass. This is very important, the glass must be full of either crushed or shaved ice. Garnish with lime and a sprig of mint.
This is the Coconaut from Beachbum Berry`s Grog Log with demerara rums instead of dark Jamaican rum, as well as some more rum than in the original recipe which makes it a bit less sweet. The Silver Seal and Banks are a yummy rummy combination of 2 very fine demeraras – sub with El Dorado 15 and 12 yoÂ . A dust of nutmeg on top for garnish.
5.25 cl Silver Seal demerara rum
2 cl Banks XM 10
4 tbsp cream of coconut
1.5 cl fresh lime
Mix in blender with crushed ice and serve in double old fashioned glass or in a wide cocktail glass.