MIXING THROUGH GROG LOG 9 – CAPTAIN´S GROG

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Back to the Log…it was a while ago but after a time with other things going on it`s time to open that book again and keep mixing.

Next up is the Captain´s Grog – a drink originating from the Captain´s Inn, Long Beach California. from cirka 1962.

Its a mix of 3 rums, grapefruit juice, maple syrup,vanilla and almond extracts, falernum, orange curacao, lime and soda..what a mix eh? it turns out quite good though even if not my favorite of tiki drinks.

I wonder if not only a drunk tiki drink-lover would come up with this kinda mix of things to create a concoction like this and call it Captain´s Grog. Two differewnt extracts and mind you, be careful when you add these extracts since a very little goes a long way!

The recipe says 3 drops, well i used only one, but it depends on the extracts you got of course. But i prefer a very subtle taste from extracts which i find very easily can get overpowering.

Be sure to use genuine real vanilla extract from real beans and not any commercial artificial thing..actually vanilla extract is very easy to make, just let a couple split beans sit in strong vodka for a while, google a recipe and try to make your own, its so much better.

CAPTAIN´S GROG

captains-grog

0.5 oz fresh lime juice

0.5 oz grapefruit juice

0.5 oz maple syrup

0.5 oz falernum

0.5 oz orane curacao

1 oz soda water

3 drops vanilla extract

3 drops almond extract

0.75 oz Myers`s rum

0.5 oz light Puerto Rican rum

0.5 oz  dark Puerto Rican rum

Shake with ice cubes and strain into double old fashioned glass filled with crushed ice or a Navy Grog ice cone.

Garnish mint sprig and green cocktail cherry.

Well i didn`t have any green cocktail cherry so i used a fern leaf instead.

This ice cone is a fascinating thing…and does not take that much time and effort to make, actually once you et going its easy.

I don´t even keep it in the freezer overnight, i freeze it for about half hour, then warm the glass with warm water until the cone gets loose and then take it out of the glass and freeze again for another 10 mins before using it.

Here`s how to make it.

The twist of this one i call Captain`s Vahine and its a bit different:

CAPTAIN´S VAHINE

captains-vahine

1.5 oz rhum agricole vieux (Clemènt VSOP)

05. oz Pusser`s red label

0.5 oz fresh lime

0.25 oz coffee liqueur

0.5 oz rich demerara syrup (2:1 demerara sugar to water)

Top with Ting

Float Pusser´s overproof (or use Lemon Hart 151)

Garnsih something green..(mint, or fern) and a white fragrant flower

Shake all ingredients except Ting and Pusser`s overproof and strain into a tiki mug filled with crushed ice. Top with Ting, float overproof rum and garnish.

This turned out pretty nice but not awesomely mind-blowing..;-) nevertheless, both drinks were nice and worth trying out.

The Captain`s Grog is drink number nine from Beachbum Berry´s Grog Log.

FINE TIKI – BOO LOO AND PRINCESS KALAKAU

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Boo Loo… a smooth blend of honey and pineapple and quietly strong…i could buy this drink for the name alone. This is an old classic Tiki drink that is so worth re-visiting since its one of the very tasty ones. You can find it in the Grog Log and the Remixed, and it`s a rummy one – it contains 4.5 oz of four different rums including the 151, just the way i like it.

So it was with pleasure i made this one once again- despite i made it in june in my post series “Mixing through Grog Log” but here´s some cheating: i didn´t have all the rums required or more precisely “Gold Puerto Rican Rum”, but i do have lots of rums so i made it with Coruba, El Dorado 12, Smith & Cross and Lemon Hart151 with great results.

Coruba isn´t exactly Gold Puerto Rican Rum but nevertheless it made for a great addition to the rum-mix. When you have been researching rum for a while you start to develop a feel for which rums goes well together and besides – Coruba is a classical choice for many Tiki drinks. I think it blends wonderfully.

I have no idea as of the origins of this drink more than it dates back to circa 1965 and was on the menu of the Forbidden Island.

BOO LOO

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  • A few small fresh pineapple chunks
  • 2 1/2oz unsweetened pineapple juice
  • 1 1/2oz lime juice
  • 1oz honey
  • 1 1/2oz club soda
  • 1 1/2oz Demerara Rum
  • 1 1/2oz gold Purto Rican rum
  • 3/4oz dark Jamaican rum
  • 3/4oz 151 Demerara Rum

Heat honey until liquid and blend with the juices and pineapple. Stir in rums and soda. Pour into glass filled with crushed ice.

This is such a nice and satisfying Tiki drink! honey, pineapple and lime…paired with dark rums, this is for a fine Tiki drink experience. but beware of its quiet strength..

Now – Boo Loo has an exotic cousin – Princess Kalahau. This is yet another twist i make of  Boo Loo but this one is so different its a totally new drink – with equally much flavor but with more character due to the addition of a mix of dark roast coffee liqueur and Xocolatl Mole Bitters.

I wanted to use coffee bitters first but since i don´t have that i got the idea to mix coffee liqueur with the mole bitters.

This adds a bitter-sweet coffee-chocolately-spicy darkness to the drink.

PRINCESS KALAKAU

princess-kalahau

Tiki mug Mahiumi from Tiki Farm – with a beautiful strand of pink & white ginger flowers.

A small pice of fresh ginger, muddled with 1/4 oz of sugarcane syrup (Petit Canne)

0.5 oz fresh lime

1 oz Smith & Cross

1 oz aged rhum agricole

1/4 oz coffee liqueur (Tia Maria) mixed with several dashes Bittermen´s xocolatl mole bitters

2 oz unsweetened pineapple juice

Shake all ingredients well and pour into a Tiki mug or tall glass filled with crushed ice. Garnish with fresh mint.

As good as Boo Loo but with much more character. I can safely say i didn´t have any problems finishing these two.

The Rum Barrel

demerara-rum-barrel

This is a cool Tiki drink… and there´s something very relaxing and rewarding in having a BIG rum barrel mug filled with goodness to sip..like a giant pacifier for grownups..

Its also very well suited for parties since it can easily be made in batches. Seems like the first recipe came from Port O` Call in Tucson Arizona cirka 1960s, invented by Dean Short who owned several Polyensian restaurants.

I´m sitting here with my Beachbum´s Remixed checking out the three versions of the Rum Barell in it, one which is called the “Bum barrel” – love that!

The Remixed tells me that most Polynesian restaurants had a version of the rum barrel..and it seems to be one of those drinks you can play a lot with, switching rums and stuff. I decided to make my own version, just for the fun of it and since i`m on a constant demerara rum journey – its a Demerara Rum barrel.

This Tiki drink isn`t for the fainthearted when it comes to the amount of ingredients, but these versions are quite alike and so once you got the basic ingredients its easy to make different versions of this tasty mega rummy Tiki drink. Or while you`re at it – make a giant punch bowl and bring in a few friends for a Rum barrel party.

Here´s the Rum Barrel from Remixed:

3/4 oz fresh lime juice
3/4 oz orange juice
3/4 oz unsweetened pineapple juice
3/4 oz passionfruit puree or juice
3/4 oz sugar syrup
1 oz dark jamaican rum
1 oz amber 151-proof rum such as Cruzan, El Dorado or Bacardi.

Shake with ice and pour unstrained into a barrel ceramic mug.

This recipe differs from the one in Grog Log in that the Alize passionfruit liqueur is switched for passionfruit puree or juice and the 151 proof rum is upped to 1 oz instead of 0.75 oz.

And Steve´s Rum Barrel:

3/4 oz fresh lime juice
3/4 oz orange juice
3/4 oz unsweetened pineapple juice
3/4 oz grapefruit juice
0.5 oz passionfruit puree or juice
0.5 oz honey-mix
2 oz dark Jamaican rum
2 oz white Puerto Rican rum
Dash Angostura bitters
6 drops Pernod
3 drops Almond extract
4 oz (1/2 cup) crushed ice

Put everything in a blender and blend at high speed for 5 seconds. Pour unstrained into a Rum barrel. Garnish with a spiral-cut orange peel. Add ice cubes to fill.

Now – the Bum Barrel:

1 oz fresh lime juice
1 oz white grapefruit juice
1 oz orange juice
1 oz soda water
3/4 oz passionfruit syrup
3/4 oz honey-mix
2 oz dark Jamaican rum
2 oz Gold Virgin Islands rum
Dash Angostura bitters

Shake everything – except soda with plenty of ice cubes, then stir in soda. Pour into a double old fashioned glass or a Rum barrel mug.

Finally my version, the Demerara Rum Barrel:

1 oz fresh lime
1 oz unsweetened pineapple juice
1 oz fresh orange juice
1/4 oz sugarcane syrup
1/4 oz vanilla honey-mix
1 oz Smith & Cross
1 oz El Dorado 12 yo
1 oz Lemon Hart 151
Dash Angostura
Top with a little lemon soda

Shake everything with ice cubes thoroughly except the soda and pour unstrained into a Rum barrel mug and add more ice cubes. Garnish with fresh mint and pineapple skin. Make sure the pineapple skin only rests lightly on top of the  ice or is speared so the drink may not become bitter.

I´ve heard that drinking too many of these makes people start acting weird..so maybe its better to try them one by one on different days:-D

SMITH & CROSS JAMAICAN RUM

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Its strong, flavorful and even a bit bitter..and it got ATTITUDE – this is Smith & Cross rum from Jamaica.

Oops..i`m a bit late to post after the Tales..but real life has hit me with something called work…yes i do have a real job;-) – i`m not sitting here experimenting with rare demeraras all days…but now its RUM TIME!

And better late than never..

I managed to bring back a few rum treasures like the Lemon Hart 151 and the since a long time wanted Jamaican pot still rum Smith&Cross. Now i also know what the fuss was all about – and yes they are so right to rave over this one.

I can`t really figure out how it happened but last year on Tales in New Orleans this rum was out for tasting and somehow i managed to miss it..can you believe that? i really wonder what i was doing..apparently i was doing something!

Anyway, so it took a year for me to get to try it out and get me a bottle…because as far as i know you need to go to the states to get hold of this rum as its not sold in Europe (yet) i really hope to see it sold in the UK..will it be? and if so…when? and why is not already?

The Smith & Cross brand goes back all the way to the 1788s when underground cellars near the river Thames in London stored Jamaican rum which was famous in the 19th and 20th century.

Smith & Cross contains only pot still distillates by Wedderbaum and Plummer – and its unfiltered so here`s flavor….of exotic fruits and island spice – its very deep, raw, flavorful and it kicks ass! – its what rum used to be..Its a bit too strong for sipping though ( 57% ABV – navy strength ) and more suitable for mixing and as a mixing rum its excellent.

Perfect for Tiki drinks as well! and it blends well with other rums. I haven´t had the time yet to play that much with it yet, But Jay over at Oh Gosh! made an excellent review of it last year.

So for now i have mostly had it by itself mixed with fresh fruit juices or with Batavia arrak to make a witchdoctor.. Here`s a few other ways to use it:

MIXOHAUS CHARTREUSE SWIZZLE

Can`t have enough of this iconic drink..its both strong and extremely refreshing at the same time. I miss all the evenings in the mixohouse with this grand drink passed around in flower vases..where additions of various rums were added. One of those that i like the most is the one with Smith&Cross.

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1 1/2 oz Pineapple Juice

1 oz Lime Juice

1/4 oz Falernum

1 oz Smith&Cross

1 oz Green Chartreuse

2 dash Angostura Bitters

Fresh mint for garnish

Add ingredients to a glass full of crushed ice. Swizzle until the glass frost on the outside, lavishly garnish with mint, and add straw.

ELYSIAN TIKI PUNCH – A tiki drink in rememberance of the 2010 Mixohouse and those warm humid nights on the porch listening to the whole orchestra of cikadas sipping great cocktails and ice cold beers. The name comes from the street Elysian ave – a version with Zaya instead of ONO Cajun was made for the Zaya TDN last thursday.

This is a drink to sip and remember the summer, the syrup has a subtle touch of pecan nuts.

elysian-tiki-punch

1 oz pineapple juice

1 oz fresh orange juice

1 oz Old New Orleans Cajun Spice Rum

1 oz Smith & Cross Jamaican Rum

0.5 oz pecan butter syrup

0.5 oz fresh lime juice

Dash Bitter Truth Creole bitters on top of the ice

Mix in blender with crushed ice for 10 sek or shake vigoriously with ice, strain and serve in a glass filled with fresh crushed ice, add some extra ice to build it up over the glass a bit and add a few dashes of the Creole bitters on top. Garnish with fresh mint. Add straws.

PECAN BUTTER SYRUP

Lightly crush and toast a handful of pecan nuts in a dry iron pan until fragrant. make a simple syrup with 2:1 muscovado sugar and water, add the pecan nuts and slightly boil, set aside to cool. Strain into a clean bottle. Before using it warm up the amount you gonna use and add little bit of unsalted butter to it. When the butter is melted, stir it in and use for the drink.

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Smith & Cross is imported to the US by Haus Alpenz LLC, Edina MN, www.alpenz.com

 

This is what i call a RUM! Can also be found online at DrinkUpNy

 

Sugarcane bar

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TIKI NOW! THE NEW BREED OF TIKI BAR

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Here`s a Tales of the Cocktail seminar for everyone interested in Tiki!

“An investigation and analysis from the death of the Tiki Bar to the resurgence to the new trends emerging. ”

Do you wanna know what happened? and where Tiki stands today? have a few Tiki libations? then come over to this session and find out..there´s gonna be some exciting things happening for sure! i`ve also heard some rumours about smoked banana peels..

Moderated by our very own Trader Tiki aka Blair Reynolds..the man with the best syrups on the planet – will chronicle the growth of the Tiki resurgence and tell us how come non -Tiki bars like Death & Co and Naga Lounge has Tiki as a major menu component and other bars have Tiki nights.

Refreshing Tiki libations will be served and the ambiance as relaxed as should be.

The sessions is sponsored by Rhum J.M and Don Q.

Where and when?

Sat july 24. From 12.30pm to 2 pm.

The Queen Anne Ballroom, Hotel Monteleone, New Orleans

Read more here.

See you there!

MIXING THROUGH GROG LOG 8 – Boo Loo

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When a classic cocktail is made right, it’s a marvel of balance of good flavours and it’s the same with tiki drinks. Everybody who has held a tall tiki mug or glass with a well crafted drink in it knows what I mean.

If there’s one thing I would want to repeat over and again whether its classic or tiki or other drinks it’s the use of fresh and good quality ingredients, it cannot be said enough many times. It starts right there.

Another aspect i like with the tikidrink mixing is that they allow such bountyful garnish – and here you really can play – and sometimes i like to make crazy garnishes too and with these drinks its perfect. Not that every tikidrink must or should be crowned with endless amounts of tropical garnish but the point is – with these drinks you can.

Also to serve the drink in a fruit or coconut thus making the vessel a garnish in itself is such a nice way to enjoy them. As they are tropical and everything tropical is colourful it just comes so natural with lush garnish too.

I`m going to serve this Boo Loo in a pineapple.

BOO LOO

A few small chunks of fresh pineapple

2.5 oz unsweetened pineapple juice

1.5 oz fresh lime juice

1 oz honey

1.5 oz club soda

1.5 oz gold Puerto Rican Rum

0.75 oz dark Jamaican Rum

0.75 oz 151 demerara rum

1.5 oz Demerara rum

Heat honey until liquid and mix with juices and fruit in a blender. Stir in rums and soda. Pour into 36 ounce snifter filled with crushed ice, or serve in a hollowed out pineapple.

To prepare the pineapple you may use a pineapple corer which is a plastic device, quite handy. Or you cut off the top and hollow out the pineapple center with a knife. Then fill up with crushed ice and pour in the drink.

The top can be replaced if you wish, just put a long straw in and sip slowly.

Now as for these rums, i don`t have any gold PR rum and instead i use other golden rum such as Appleton VX. Demerara 151 is hard to find unless you have either an old bottle of Lemon Hart 151 left or can buy demeraras sold from Europe which are very expensive but also very good.

LH 151 is really hard to replace..and its a shame its not marketed anymore, really, its tragic. If you can`t get any of the fullproof demeraras from Europe i guess your best bet is to mix El Dorado 15 with El Dorado highproof or something similar.

If anyone has any good ideas here, please you are welcome to comment.

Now Boo Looo needs a twist and i love turtles so this one is called Honu Honu – the word Honu is Hawaiian for “turtle” and is most often applied to the green sea turtle.

HONU HONU

A few small chunks of fresh pineapple, muddled so it gets juicy too

1 oz fresh lime juice

0.5 oz honey

0.5 oz vanilla orgeat (mix equal parts vanilla syrup and orgeat or make orgeat with vanilla from scratch or add vailla beans to orgeat and heat and steep)

1  oz rhum agricole vieux

1 oz rhum agricole blanc

Top with Club Soda

Float JWray

Heat honey until liquid and mix with orgeat, juices and fruit in a blender. Stir in rums  except JWray and top with soda. Pour into a tall glass filled with crushed ice, or serve in a hollowed out pineapple and a decent float JWray.

The JWray float is what gives this drink its “kick”.