This book is hands down awesome. To me its a veritable treasure chest to dig and dig and dig from..
You get most of the stuff from Grog Log and Intoxica wrapped up in an updated form with history and little fun and interesting anecdotes, lots of new recipes and tons of full color photographs that makes you wanna call in sick immediately and head for your shaker.
It takes time to digest all this. Because its not a small book – this one is heavy – and so full of stuff that i can only admire Rick Stutz over at “Kaiserpenguin” who recently joined the “stomping through” bandwagon – started by Erik Ellestad over at “Underhill Lounge” with his heroic “Stomping though the Savoy” projekt, which inspired me to start mixing through Grog Log – and now Rick is mixing himself through this epic book – Beachbum Berry`s Remixed.
That it will take time to digest this book is a very good thing i think, that way the fun will last so much longer and as a tiki reference book – this book of course has its place near my bar if not even in it. There was a funny discussion concerning the use (or mis use) of cook and drinkbooks on twittter last week mentioning how some folks use them to the point of almost frying or shaking with them;-) for such wild use i would recommend the spiral bound form though..
The photographs in Remixed are colorful and brilliant and they make you want to drink! An ice cold tasty well made tiki drink is one of the things that can make me forget the hardships of the everyday life. Last year when i went to the Tales in New Orleans i brought Sippin`Safari with me and luckily the Bum was there so i also got it properly crowned (aka signed) and i think that maybe i`ll bring this one along this year as well…to mix up some of the drinks in our bar and if the Bum will be there, he better get his hands ready for a demerara Mai Tai and his pen ready to crown this one too.
Another fun thing that is new is the section that contains new original recipes from the cocktail world – or as Dr Bamboo states on his blog: ” drink writers, cocktail experts, bartenders, and people who play with booze and then blab about it online (a.k.a. bloggers).
There´s also an excellent Rum Glossary as well as an Ingredient Glossary to help you find or make the right ingredients for these drinks or how to sub things you cannot make or find. Who knew “Oke” or Okolehau can be better subbed with bourbon than Martinique rum? or subbed at all? So there´s a lot to find in Remixed which has all the potentials to become your “best book friend” – well worn but not fried.
You better go and get yourself a copy of this book asap if you like tiki drinks..you need it. Its hard to pick a favorite drink among all the new and old recipes that lives in this book – so i pick one of the many that intrigues me:
This drink i found very interesting as it uses Junipero gin, which as the name states, is heavy on the juniper flavor and as i happen to have a bottle i decided to give it a go. Usually i`m more of a fan of the less junipery gins but sometimes the right drinks needs something more potent.
Opaka Raka was invented by Brian Miller from Death&Co as a response to the Donga Punch in Sippin`Safari. If you don`t have Junipero try it with Tanqueray. This drink needs a gin with a bit of alcoholic snap, so its not recommended to use a gin with lower than 94 proof.
1.5 oz Junipero Gin
1.5 oz Donn`s Mix (2 parts grape fruit juice + 1 part cinnamon syrup).
3/4 oz fresh lime juice
1/4 oz simple syrup
1 dash Emelakule tiki bitters (sub Fee`s whiskey barrel aged bitters, or similar)
Shake everythiong with ice cubes and strain into a glass with fresh ice. Garnish with a lime wheel.
After the first sip it was clear to me that this is a wonderful drink! its not as junipery as i thought it would be due to the pimento dram and the vanilla. Its perfectly balanced and should be imbibed ice cold.
This is a helluwa tiki cocktail! Yum!