Steve Crane´s Luau Scorpion – Photo courtesy Matt Marchese aka mr Bali Hai
It´s soon time for the 10 year anniversary of the Tales of the Cocktail in New Orleans and here´s the first peek at some of the boozy seminars…
The two great fathers of the Tiki craze – we know who they were – Don the Beachcomber and Trader Vic. But how many knows anything about the third man – Stephen Crane?
Joseph Stephen Crane – Steve to his friends, and “High Talking Chief Stefooma” to all his customers at The Luau in Beverly Hills.
Crane opened his first restaurant in the late 1940s, and he also married Hollywood star actress Lana Turner – but he cemented his place in history with the 1953 opening of The Luau on Rodeo Drive and at which he created new innovative cocktails and took the food, drinks and decor to another level never seen before – the faux tiki/polynesian concept at it´s best.
The Luau became the destination for Hollywood celebrities and was the start of a chain of successful restaurants nationwide.
Join Smuggler’s Cove owner Martin Cate for a rare look back into the amazing world of Steven Crane.
Discover his talent for hospitality, mixology, and business through rarely seen images and artifacts and new interviews with his (and Lana Turner’s) only child, Cheryl Crane.
Enjoy tastes of The Luau’s famous exotic cocktails while discovering a story so amazing, it could only have happened in Hollywood.”
Only at the Tales of the cocktail! – if you can – come join us! The seminar is hosted by Martin Cate and sponsored by Appleton Rum.
Location – Fleur de Lis Room, Royal Sonesta – New Orleans – 1:00pm — 2:30pm – wednesday july 25th.
It`s time to add another swizzle to this blog and i just recently stumbled on a post over at the Atomic Grogblog about the Mai Kai Swizzle and it got me thirsty… and since i had never made that swizzle i tried it – and i find it tasty.
Unfortunately i don´t have the same rum as the recipe called for so i might have missed that thing which makes it stand out a bit. That said it doesn´t mean you can`t make it nice with other rums and that´s the beauty of rums – you can create so much variation.
Just one thing…i prefer strong drinks over weak and this one is weak or mild so allow me to pimp it up a little…
The post says it needs that golden rum from Appleton but since i don´t have it i decided to use Appleton Extra – one of my favorite rums…because i have many – and let the drink get a healthy dose of two overproof or strong rums.
I really like overproof rum – when used right it takes a cocktail or tiki drink to the next level, not just in strength but also flavor and we know that stronger proof concentrates flavors better. But one needs to be careful though, it´s so easy to have one drink too much..
I luckily have a few overproof and full proof rums to chose from at various strengths –
Coruba overproof (75%), Lemon Hart 151(75.5 %), Pusser´s overproof (70%), Plantation dark overproof (73%) Smith and Cross ( 57%) Tiki Lover`s Dark (57%) and JWray overproof (63%) and in this drink i used the Plantation dark overproof because it´s flavor profile fitted the other rum best i figured.
What i call “full-proof” are those that are between 50 – 60% ABV. I don´t know if that`s what they are officially called but to me it sounds appropriate…
The swizzling technique is another thing to mention but instead of writing the same things again i point you readers to this excellent post. It´s fun to swizzle and it gets even better if you have one of those original swizzle sticks from the swizzle stick tree – (Quararibea turbinata) which grows in the Caribbean and whose branches grows in a forked star shaped fashion thus producing perfect swizzle sticks! – called bois lele on Martinique.
Bois lele.The thicker one is from Guyana and the other is from Martinique.
So now i got the ingredients, the shaker and glass, the ice and the swizzle stick or bar spoon, let´s get started!
FULL PROOF MAI KAI SWIZZLE
1.5 oz fresh-squeezed orange juice
0.5 oz fresh-squeezed lemon juice
0.5 oz mango juice
0.5 oz rich sugarcane syrup – (2 parts sugar to 1 part water, heated and cooled)
0.25 oz orgeat (almond) syrup
1/8 oz falernum
1 oz Appleton Extra Jamaican rum
1 oz Smith and Cross jamaican rum
Float 0.5 oz Plantation overproof rum on top of the drink
Swizzle in cocktail shaker with 1 cup crushed ice. Pour into a stemmed cocktail glass and fill up with more crushed ice if needed and garnish with a mango slice – or like i did here with my fruit carving knife – a palm frond out of the mango fruit.
The combination of mango juice, orgeat and falernum is a bit special and very tasty, very tropical. Since i don´t have Appleton Special Gold rum i can`t compare this stronger version with the original, all i can say is that it´s tasty and rummy.
The other swizzles in the swizzle series on this blog are these:
So…the tiki month is coming to an end – well i guess not for me since it´s tiki month all year here on this blog! Doug really has cranked out TONS of great drinks and info and i haven`t yet been able to read it all – heck i have a normal job too!!
But there´s lots of great knowledge, funny anecdotes, history and teachings and for our convenience and for this i say THANK YOU Doug! all the posts are listed with links if you just click on “Tiki Month 2012” at the upper top right on his blog, and there ya go!
So i guess this is going to be my last post for tiki month of february at least, and looking around to find an interesting drink to make i found the “Pieces of Eight” in Remixed which is one i haven´t made before. I like the idea of using eight pieces of grilled pineapple as garnish as showed in the book.
I also happen to feel like making the ice tower again and so i made one yesterday, it´s been kept in my freezer overnight – it´s for Dr Funk. Who is Dr Funk? well, it´s a drink that was made by a German doctor in Samoa…
The ice tower was something i first saw years ago in a picture of the drink “Dr Funk`s Son” and thought it was so cool i went and made a few different ice-towers and wrote a post about Dr Funk and Dr Funk´s Son.
Also just now during the tiki month over at the Pegu blog, my epic friend Doug also wrote about this drink in an excellent post with no less than three versions of the drink.
Dr Funk was invented by a German doctor on Samoa as a cure for the world renown author Robert Louis Stevenson – sometimes in the beginning of the 20th century and if you haven´t read his book “Mystic Isles of the South Seas” and is interested in things Polynesia i think you should. It`s a great piece of history. Well – making those drinks was long ago and i haven`t made any new ice-tower until now…gonna be fun to make the Dr Funk again – also it´s a great drink containing a little bit of absinthe for your well-being.
As for the other drink “Pieces of Eight” – it was created at the Pieces of Eight restaurant in Marina Del Rey, California in cirka 1962. Seems llike the restaurant closed down sometimes in the 70s. It´s a light drink with just 1.5 oz of light Puerto Rican rum – and i`m not that much into light drinks….so i wanna pimp it up a bit – but if you prefer a lower alcohol content just stick to the original recipe which calls for 1.5 oz light Puerto Rican rum.
Moreover you don´t have to go and grill eight pieces of pineapple for garnish to do this drink, it´s just me wanna do it cuz i love those little things…
But now all this talk about grilled pineapple and rum has made me thirsty so i better get going, here are the recipes:
PIECES OF EIGHT
0.5 oz fresh lime juice
1.5 oz fresh lemon juice
1.5 oz passionfruit syrup
1.5 oz light Puerto Rican rum
1 oz Smith & Cross (extra)
4 oz ( 0.5 cup) crushed ice
Put it all in a blender and blend at high speed for 5 sec and pour unstrained into a tall glass or specialty glass and add more crushed ice to fill.
With the addition of Smith & Cross the drink was – to my taste – very nice!
DR FUNK ( 1948 trader Vic`s recipe)
2 1/2 oz. Dark Jamaican Rum
2 1/2 oz. Fresh Lime Juice
1/2 oz. Fresh Lemon Juice
1 1/2 oz. Club Soda
1/2 oz. Grenadine
1/4 oz. Absinthe
Shake all ingredients except club soda in a cocktail shaker with 1 cup of crushed ice. Pour into Fu Manchu mug or 12 oz. chimney glass – or ice tower… Top with soda and more crushed ice to fill
If you like the taste of absinthe you´ll like this drink! the taste of anise is distinctive but not overpowering.
HOW TO MAKE THE ICE TOWER
It´s easy – Just place the glass inside a larger plastic bucket-like cup or “glass” – a bit bigger than the drinking glass filling the space in between with first crushed ice and then water and then into the freezer overnight.
IMPORTANT – After you added the crushed ice in the space between the glasses make sure to add a stone or something to hold it down when you pour in the water.
When you take it out hold it under warm water to get the ice tower to get loose from the plastic bucket, it doesn´t take more than a minute or two.
UPDATE – One more thing – in the comments i got the question if the ice tower melts fast and wet the table….well, i say – A couple of napkins is useful…and not to drink too slowly either but since this drink (or another) you make in it tastes so good that shouldn`t be a problem…just don´t make zombies.…
Since february is Tiki Month it`s just appropriate with a Tiki themed Mixology Monday and of course it´s the Pegu blog that host the event – mahalo Doug! He`s the one who invented the tiki month of february – and every tiki month he cranks out posts at a speed that at least i cannot catch up with on my own blog, it`s like a volcano eruption…and these posts are not only funny they are also very informative.
And now he`s hosting MxMo Tiki as well, where does the man get his energy from? tiki drinks?? he must have some secret magic potion..
Aloha, booze bloggers — it’s been a quiet couple of months, between the holidays and the more-or-less widely observed month of Detoxuary, but we haven’t forgotten about cocktails, or our not-quite-monthly Mixology Mondays.
But it’s February, and most of our past participants live in places where this can be a gruesome month full of rain and snow and other wintry nastiness. One such regular participant is Doug Winship at Pegu Blog, and this month, Doug’s doing his best to beat back winter by designating Tiki as this month’s theme.
Sounds good to me…february is the coldest month of the year and is supposed to be the last winter month and if we can make it go faster and smoother by adding tiki drinks to the agenda i`m all for it! And here is what Doug had to say:
Since Tiki is more than just the drinks, feel free to post on whatever Tiki subject floats your outrigger canoe. I suspect most of you will want to offer up delectable drinks, but feel free to wax eloquent on aloha shirts, exotica music, decor, garnishes, food or whatever else moves you to enter the Tiki spirit!
Well, from me he gonna get two tiki drinks and the first one was created by the Bum himself in honor of the 10th anniversary of Sven Kirsten`s Book of Tiki – the original “Tiki reviver” as stated on the Bum´s blog.
TIKI REVIVAL – Made by Jeff Beachbum Berry
1 oz fresh lime juice
1 oz nutmeg syrup
1 oz Gold Barbados Rum
1 1/4 oz dark Jamaican rum
1 tsp apricot brandy
Shake with ice and pour unstrained into preferably a “Book of Tiki Tribute mug” or another tiki mug if you don´t have this one. (i haven`t )
Top with some grated nutmeg.
The next is my own creation which uses coffee and muscovado sugar syrup, rum and gin:
1 oz fresh lime juice
1 oz passion fruit juice
1 oz pineapple juice
1 oz Jamaican dark rum
1 oz gin
0.5 oz light muscovado sugar syrup
5-6 coffee beans
Crush coffee beans in shaker and add muscovado syrup and muddle, add the rest of ingredients and shake hard with ice and double strain into a zombie glass with crushed ice.
Garnish with pineapple and cherry.
A HUGE Mahalo to the man who started the tiki month and so tirelessly keeps promoting it, posting in a speed that makes me ashamed,-) – Doug Winship!