MIXING THROUGH GROG LOG 8 – Blue Reef

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More blue drinks?

I thought it was enough with the two i made last time but Grog Log is calling for yet another one so i have to obey;-)

The Blue Reef is the second drink on the same page as Blue Hawaii in the Log. Its the Bum`s take on the Blue Hawaii where fresh lime juice replaces the pineapple juice and rum replaces vodka. Instead of sweet & sour there`s Galliano. I think that sounds quite promising. We`ve had the original Blue Hawaii with vodka and a twist with gin, now comes the turn for rum.

BLUE REEF

1.5 oz fresh lime juice

1.5 oz Blue Curacao

0.5 oz Galliano

2 oz light Puerto Rican rum

Shake well with ice cubes and strain into medium snifter filled with crushed ice.

Its like looking into a blue swimming pool..its not a boozy drink but the rum gives it flavor. So if you don`t like your drink too boozy then this is perfect.

I think we stay with rum today.

To twist this one i think we need another type of rum and i went for an agricole blanc which i figured would give the flavor a different dimension with its grassy notes.

The agricole i used is from Guyana and is called “La Belle Cabresse”. The Guyanese agricoles are a bit different from those from Martinique – its simply different terroir and the flavor of this one has a slight rawness to it that i like. For this drink any rhum agricole blanc (or vieux too) would do of course.

For sweetener i made a honey-mix (equal parts liquid honey and water) Instead of Galliano i used Navan which is a vanilla liqueur made with natural vanilla beans from Madagascar.

And then i replaced the blue curacao with green charteuse.

HONU HONU

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0.5 oz fresh lime juice

0.75 oz green chartreuse

0.5 oz Navan

2 oz rhum agricole blanc

0.5-1 oz honey-mix

Shake it up with ice and serve in a glass with crushed ice.

I like this one better..the other one tastes too touristy i think. And now we leave the blue drinks for this time…and i would lie if i didn`t say i`m happy for that..;-) i think i`m more into brown drinks. I`m definetily more into boozier drinks.

MIXING THROUGH GROG LOG 7 – Blue Hawaii

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Its time to take a trip to Hawaii folks – with the 7th cocktail from Grog Log – The Blue Hawaii.

Its some romantic nostalgia here – in my mind i can hear the music from that Elvis movie and remember the incredible beautiful pirogue wedding scene pictured at Coco Palms Resort and even though the name of the movie and this drink only are remotely related, its still that romantic “Blue Hawaii” vibe this drink evokes.

I haven`t had a Blue Hawaii for decades..not that i`ve lived that long but still, that`s how it feels – so i guess its about time i have one now;-) if it wasn`t for the fact that its a part of Grog Log and this post i guess i wouldn`t have it..its just that kinda drink you don`t usually make at home but rather would have on the beach in Hawaii…so i must thank the Bum that i now can relive my sweet memories.

Yeah its a drink for the summer – but seriously…who living up north wouldn`t want to escape the long cold and dark winter even if its just with a tropical drink in hand? one can always dream…and a drink like this one helps. OK, the winter is over and its spring but the warm weather isn`t yet here.

This historical drink was invented by Harry Ye in 1957 – a legendary head bartender of the Hilton Hawaiian Village in Waikiki, Hawaii. Bols asked him to future their blue curacao and so this drink was born. It has been a success since then and is now one of those that didn´t fade away.

The yellow pineapple juice makes the blue curacao more green actually…which i like, it looks like the greenish shallow waters of Bora Bora`s motus.

BLUE HAWAII

2 oz unsweetened pineapple juice

1 oz sweet & sour ( 1:1 fresh lemon/lime juices and simple syrup)

0.75 oz Blue Curacao

0.5 tsp cream or half & half

1.5 oz vodka

Mix everything in a tall glass packed with crushed ice.

The book doesn`t mention any garnish, but the traditional garnish for a Blue Hawaii is a pineapple slice and a cherry.

Its a nice drink but in my opinion a bit plain and boring – tastes like liquid fruit bubblegum and i can`t help it..all the while i was drinking this one i kept thinking – i wonder how this drink will taste if i replace the (tasteless) vodka with a gin – like junipero? and switching the pineappple juice for grapefruit? – fresh yellow grapefruit – i had to do that..

I`m not a fan of vodka as i want to feel some flavor from the booze and so here`s a twist of it with the gin also upped a bit to 2 oz and the blue curacao taken down to 0.5 oz instead:

GREEN MOTU

green-motu

2 oz fresh yellow grapefruit juice

1 oz sweet & sour ( 1:1 fresh lemon/lime juices and simple syrup)

0.5 oz blue curacao

2 oz junipero gin

0.5 tsp cream

Mix everything in a tall glass packed with crushed ice.

Garnish with a tropical or a pineapple leaf.

I found this one much fresher due to the grapefruit juice which isn`t so sweet and more flavorful too with the gin. Next time i`m gonna mix up the Blue Reef which can be found at the same page in the  Log. But for now its enough with two blue drinks i think. Now…let`s put on that hula skirt..

This series called Mixing through Grog Log is inspired by my fellow boozeblogger Erik`s “Stomping through the Savoy” over at Underhill Lounge.

MIXING THROUGH GROG LOG 6 – Blackbeard`s Ghost

Tiki time again! and here we are, tiki cocktail number six – which is the Blackbeard`s Ghost.

It`s a Beachbum Berry original – a version of the Pirate`s Grog from Blackbeard`s Galley restaurant from cirka 1970`s which according to the description was a “feisty theme restaurant with decor to match its name.” There isn`t much more info to get on this drink, at least i didn´t find any.

Sounds like a promising drink to set set you in a rummy mood…it calls for these exquisite ingredients:

BLACKBEARD`S GHOST

blackbeards-ghost

1 oz orange juice

0.5 oz falernum

2 oz sweet and sour ( i mix equal parts fresh lime and lemon – and an equal part simple syrup to the lime and lemon mix)

0.5 oz apricot brandy

2 dashes angostura bitters

1.5 oz light Puerto Rican rum

0.5 oz demerara rum

Mix in cocktail shaker with a glass-full of crushed ice. Then pour everything back into glass.

Real sweet and sour – not the chemical mix – is the way to go as far as sweet and sour is concerned – at least to me. At first i thought 2 oz would be too much but it isn`t and falernum is just the right thing to balance everything togehter in this drink. I like this one, its goes down easily – its  fruity, sweet, sour, and lightly rummy with a pinch of spice from the angostura bitters. I`m not dissappointed. I used hm..not a Puerto Rican white here but El Dorado 3 year old cask aged white, quite a different rum.

Let`s stay in the company of rummy ghostly tiki cocktails for a while – my twist of this is another and very different ghost – where the apricot brandy is switched for the subtle caressing of sweet vanilla, the angostura bitters for the more dark and spicy chocolately Mole bitters – to pair with the vanilla which is a natural companion to chocolate.

Finally the demerara ratio is upped and the light rum have to be set aside for a while:

GHOST OF THE GALLEY

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1 oz orange juice

0.5 oz falernum

2 oz sweet and sour ( I mix equal parts fresh lime and lemon – and an equal part simple syrup to the lime and lemon mix)

0.5 oz Navan vanilla liqueur (update: no longer made, use another vanilla liqueur containing real vanilla)

1 dash Xocoatl Mole bitters

2 oz demerara rum

Mix in cocktail shaker with a glass-full of crushed ice. Then pour everything back into glass.

This one of course tastes differently yet there´s some similarity, but here the demerara takes a step to the front lightly backed up by the xocolatl mole bitters and the sweet vanilla is lingering around binding it all together.

Of course the choice of rums is the main thing to consider in this kind of drinks and playing around with different rums may bring out some surprises for the better or worse (hopefully the better).  For dark demerara i used OVD (Old Vatted Demerara) El Dorado 12 or equal parts 12 and 15 i believe would be very good too.

I like this one too… I actually like them both – so go ahead and try and let me know what you think.

MIXING THROUGH GROG LOG 5 – Beachcomber´s Punch

The next drink from Grog Log is also a Beachcomber concoction named Beachcomber´s Punch. At first sight the recipe looks pleasant and uncomplicated and that`s exactly how i find this tiki drink. It contains my favorite rum which is demerara and just little pernod as well to give some dimension to this concoction.

Don the Beachcomber created this one circa 1937 according to Grog Log. The Angostura/Pernod combo was the Beachcomber`s “secret” ingredient when he used dark rum as the base. But it should be mentioned that back then he used Herbsaint. Now when the original Herbsaint is re-created i would choose it if i could. I`ll definetily try to get me a bottle later.

This is a sort of foolproof classic Beachcomber tiki drink, its very easy to make.

So here we go:

BEACHCOMBER´S PUNCH

beachcombers-punch

0.5 oz fresh lime juice

0.5 oz grapefruit juice (yellow)

0.5 oz apricot brandy

0.5 oz simple syrup

Dash Angostura bitters

1/8 tsp pernod

1.5 oz demerara rum

All this to blend with 6 ounces of crushed ice and no more than 5 sec. That`s important unless you are a fan of slushy drinks.. Pour into a 10 ounce pilsener glass. Add more crushed ice to fill and garnish with a sprig of mint. I also added an orchid,

Simple enough – and tasty. Contrary to how i found the previous cocktail this one is tasty and kind to you. Actually it should have had a kick of something, a float of high proof demerara maybe? its a bit too kind..

It does require a twist that is different enough so we can have some fun.

I decided first to switch the apricot brandy for Cherry Heering and take down the ratio to 1/4 oz as too much Cherry Heering isn`t desired. Then i switched the Pernod for a few dashes of Peychauds and finally i added that float of high proof demerara i was talking about..Now we be jazzin`…

A lack of better imagination from a tired brain in the middle of a friday night i just came up with this name, so it will have to do.

TIKI QUEEN PUNCH

tiki-queen-punch

0.5 oz fresh lime juice

1 oz grapefruit juice (yellow)

1/4 oz Cherry Heering

1/4 oz simple syrup

1/4 Trader Tiki`s vanilla syrup (or other)

2-3 dashes Peychaud`s bitters

1.5 oz demerara rum

0.5 oz float overproof demerara rum

All this to blend with 6 ounces of crushed ice and no more than 5 sec. Then i garnished with one of those red nice swizzle sticks that came with Trader Tiki`s all syrups and a sprig of mint.

This one i like much more, it has more punch and i like Cherry Heering as long as its not allowed to overpower the drink. The little touch of Trader Tiki`s yummy vanilla syrup was also pleasant. If you can`t get Trader Tiki`s yummy vanilla its easy to make your own. But i can tell you that Trader Tiki`s vanilla has a lot of flavor, and that is flavor that is all natural.

Don`t think that i`m just trying to promote a friend now, he has no problems doing that all by himself but i really do like his syrups and they are very professionally made and has that little extra something that many other syrups lack.

Next drink up from Grog Log in a while will be something called Blackbeard`s Ghost, soon to come.

This series called Mixing through Grog Log is inspired by my fellow boozeblogger Erik`s “Stomping through the Savoy” over at Underhill Lounge.

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HAPPY NEW YEAR 2010!

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Happy 2010 folks!

Here are three New Year tiki drinks to imbibe at the end of this year (and thereafter) Thanks for reading my blog and commenting on my posts which helps keeping the blog alive.

I`m happy to now be on the right side of the year soon – now we move towards spring and summer again even though very slowly..so here its not going to get any darker but slowly lighter, but i won`t see any change until beginning of march. For the moment it gets dark around 3pm.

I hope to mix many many drinks in the year to come..

DRUNKEN MOAI

A handful fresh pineapple chunks
Dash cinnamon powder
1t liquid honey
0.5 oz fresh lime juice
2 oz aged cachaca
A little champagne to top
Garnish hibiscus sugar rim, pineapple leaves and slice.

Crush dried hibiscus flowers into a fine powder and mix with a golden fine sugar. Rim a tall glass and fill up halfway with crushed ice – carefully to not ruin the rim, Muddle pineapple, cinnamon, honey and lime in a shaker, add cachaca and ice and shake well.

Double strain into the glass, fill up with some more crushed ice and top with a little bit of champagne.

NEHE NEHE

2 oz rhum agricole blanc
0.5 oz golden raw sugar syrup
0.5 oz fresh lime juice
1 oz fresh grapefruit juice
Dash Angostura bitters
Small dash hibiscus grenadine
Garnish golden sugar rim and citrus leaves

Rim the glass with golden fine sugar and fill up halfway with crushed ice – carefully to not ruin the rim,.Shake ingredients and strain into the glass and add more crushed ice to fill  Garnish with a few citrus leaves.

THE RISING SUN

2 oz El Dorado 3 year old cask aged rum
¼ oz Mozart Dry
1 oz pineapple juice
A little champagne to top
Garnish cocoa rim and mint

Rim the glass with cocoa powder, fill up with crushed ice. Shake ingredients except the champagne and strain into the glass. Carefully add more crushed ice to fill and top with a little champagne.

Garnish with a sprig of mint.

Happy New Year and Okole Maluna!

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MIXING THROUGH GROG LOG – 1 The Ancient Mariner

I`ve been thinking about it for a very long time now – to mix every single drink in the Grog Log and blog about them.

This is going to be similar to what my fellow blogger Erik Ellestad over at Underhill Lounge is doing with his enourmous “Stomping through the Savoy project” which means he is mixing every drink from the book from A – Z, take pictures of them and write about them on his blog. I don`t think i would have the patience to go through such a book as the Savoy, the much thinner Grog Log is more suiting my pace i think.

I`m doing this for 5 reasons, one is that it will ensure i never run out of topics for my blog, (not that it has been happening to me yet and probably never will but still) Second – i`haven`t made all the drinks from the Grog Log, now i`ll make sure i do. And third, i have for a long time felt inspired to go through all the drinks in the Grog Log and blog about them. Then fourth – i`ll learn a lot during the process and will be able to share the knowledge i find. Finally and last but not the least – i really like like Tiki drinks!

I`m going to make this a little bit different though from how Erik is doing his project. I`m going to make 2 versions of many of the drinks, first the original version and then a little twist of it, just for the fun of it. I`m intending to try to make the drinks with the ingredients called for to the best of my ability and when i can`t find an ingredient, or make it – which will happen, then I´ll sub it with what i can find here that is the closest.

So let the fun begin with the first drink in Grog Log which is “The Ancient Mariner” which is an original creation by Jeff Berry. Its made with 6 ingredients – 2 rums, lime, grapefruit, sugar and pimento liqueur. As the recipe calls for Pimento liqueur which i don`t have, i`m gonna sub it with homemade pimento dram.

ANCIENT MARINER

ancient-mariner

¾ oz fresh lime juice
0.5 oz grapefruit juice
0.5 oz sugar syrup
¼ pimento liqueur – i used a little bit less of my pimento dram
1 oz demerara rum (i used El Dorado 12)
1 oz Dark Jamaican rum (i used Appleton Extra)

Shake and serve in old-fashioned glass with crushed ice and garnish with lime wedge and mint sprig.

This drink surprised me a little, i find it reminding me of a lighter and fruitier version of a demerara Mai Tai. And when you check the ingredients many are the same, its just the grapefruit juice and pimento liqueur or dram instead of orgeat and orange curacao. Different – yes but the flavour still has that familiar Mai Tai note to it. I find this drink very tasty indeed.

As my homemade pimento dram is quite strong i took down the measurement a bit.

Now its time for a twist of this drink – i call it Polynesian Triangle. The idea of making a twist of the drinks is not so bad – when have you ever heard of someone having just one tiki drink?

POLYNESIAN TRIANGLE

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¾ oz fresh lime juice
0.5 oz grapefruit juice
0.5 oz tahitian vanilla syrup
dash barrel aged bitters
1 oz demerara rum (i used OVD  (Old Vatted Demerara) which has a woody flavour)
1 oz aged rhum agricole ( Clemènt VSOP)
0.5 oz Old New Orleans Cajun Spiced Rum

Shake, strain and serve in a glass filled with crushed ice. Garnish with a fresh Gardenia.

Tahitian Vanilla Syrup: The recipe is in the left sidebar of this blog.

Okole Maluna!

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