I just love the Tiki Central! it´s one of the places to go for everything tiki and it´s one of the places i go for inspiration to make drinks and you find something more often than not. Yesterday i was looking for something new to try that i could post up here as well if it was good.
And so i stumbled on Blue Kahuna´s experiment with the Trader Vic´s  Grog Concentrate (which i wrote about in my post “Navy Grog and Tiki Puka Puka – A taste test of grog mixers“) – and found a drink that looked like way up my alley – made by Blue Kahuna and named “The Kahuna” by TropicDrinkBoy.
This is what got me before i looked at the recipe –
The Blue Kahuna - Try this . . . you’ll be in heaven . . .Â
This is a part of a thread discussing the Trader Vic`s Grog Concentrate versus B.G Reynold´s Donn`s Spices #2. They found out that DS#2 is thicker and sweeter than the GC and that it has hints of vanilla while the GC has more allspice and is less sweet.
I guess they just fit to different drinks..
Anyway i went and made me a Kahuna and it was good! and pouring it into one this planets most beautiful tiki mugs makes it even better!
The mug is the Kala mug (woodgrain glaze) made by Rob Hawes aka Tiki Rob – Tiki mug artist living on Maui and here is his website, Maui Tiki Tours. He made 10 each of 4 different glazes, all fantastic work of art! i`m so very happy i got one.
Rob lives on the beautiful island of Maui with his wife and two children. He has been collecting Tiki mugs since 2002 and making mugs in his spare time since 2009. He is always excited to meet other Tiki mug collectors, so if you are ever on Maui be sure to look him up.
So here is the drink and the recipe:
The Kahuna
Juice of half lime
1 oz pineapple gomme syrup (you can sub with pineapple syrup if don´t have gomme)
.5 oz Trader Vic Grog Concentrate
.5 oz Simple Syrup
1 oz El Dorado 3 yr White Demerara
1 oz El Dorado 5 yr Amber Demerara
1 oz LH151
2 dashes angostura bitters
There`s no instructions in the forum how the drink should be mixed so just shake the ingredients with ice, strain and serve in a tall tiki mug or tall glass fiilled with fresh ice…cubes or crushed as you like it.
Now the grog concentrate isn`t easy to get bec Trader Vic`s only sell them occasionally to the public, they use the concentrate at their restaurants. So what to sub with? well there´s a recipe for a home made mix in my post about the grog concentrate mentioned above – or you may use allspice dram – or reduce coke and mix with allspice dram…that´s the best i can think of….
The Kahuna is very near the Smuggler’s Rum Barrel . . .
 The artwork on this mug is amazing! it looks like wood…but is a ceramic mug with a woodgrain glaze….And i love how the inside is bright red.
 The back of the Kala mug
I think i might find it at the Tales this year:-)
The ice cone mold works great! I have been making Grogs of all sorts left and right just so I can serve ’em up with beautiful ice cones! The big advantage over the pilsener glass method is that the ice cone mold is open at both ends which allows you to ram your chopstick/straw/rod through with the ice still in the mold and then pop it out to freeze. The ramrod that comes with the mold is really thin and I don’t find it all that useful, so I am still using a chopstick to make the straw hole.
So you tried the Ice Cone Mold! how is it compared to the old fashioned method using a pilsener glass?
I think your best bet is pimento dram, a little honey syrup plus cola reduction, the cola part is important.
Been doin a lot of Grogs this past wee since coming back from Hukilau. Partly an excuse to make lits of Navy Grog ice cones with my nifty new Beachbum Berry Ice Cone Mold by Cocktail Kingdom, but mostly because they are delicious.
I missed out on the TV Grog Concentrate so I’ll either have to sub a pimento dram and honey syrup mix or try the cola reduction recipe so I can try Blue Kahuna’s Grog recipe.