Happy Halloween everybody, hereÂ´s aÂ drink to wake the living dead! – or at least to make YOU become like a zombie if you make too many…
ItÂ´s a variety of the classic 1934Â Don the Beachcomberâ€™s Zombie with a blend ofÂ aged and overproof rums, plus rhum agricole and then cinnamon, grapefruit and lime..
I`ve had the zombie on here before but itÂ´s a damn good drink! and if it wasn`t for one man namely “Jeff Beachbum Berry” we wouldnÂ´t have this recioe today…he dug down the rabbithole of lost ingredients and recipes and un-earhted the original 1934 Zombie Punch.
Time for a planterÂ´s again! drink number 20 from Grog Log is Don`s own PlanterÂ´s. These are what i would call comfort drinks.
The history of the old PlanterÂ´s punch has been told many times and itÂ´s not that long ago i did a post on it with eight different variations where Don`s own is one of them. Now i`m back with the planter`s again since it`s one of the drinks i need to try and post from Grog Log since i`ve taken upon myself the task to do that inspired by Erik`s stomping through the Savoy – a real heroic effort since that book is not a small one.
Well, mixing through Grog Log is both great fun and educational!
This Planter`s punch was made by Don the Beachcomber in Honolulu in the 50s. It must have been nice to be around in the great tiki era when it comes to tasty drinks.
DONÂ´S OWN PLANTER`S
1 oz fresh lemon juice
1 oz soda water
2 dashes Angostura bitters
1 oz honey-mix (equal parts honey and water, heated up to dissolve and mix, then cooled to room temp. Can be stored in fridge and will stay liquid)
1.5 oz dark Jamaican rum
1 oz Light Puerto Rican rum
Shake with ice cubes and pour everything into a pilsener glass and garnish with mint, cherry and pineapple finger.
I didnÂ´t have any pineapple at home, so i used an orange peel for garnish instead plus a cherry and some fresh mint. Then i topped with a few extra dashes Angostura bitters on the ice.
This drink is what you put in it, you can play with various rums and get different flavors. For example i made one with 1 oz aged cachaca and 0.5 oz Smith & Cross. An aged rhum agricole would make it yet different and add some grassy notes.
But to entirely change things around i decided to make a PlanterÂ´s punch with bourbon instead of rum,
PLANTERÂ´S BOURBON PUNCH
0.5 oz lemon juice
0.5 oz sugarcane syrup
1.5 oz Bourbon
0.5 tsp hibiscus grenadine
0.5 tsp falernum
1 dash Angostura bitters
6 oz crushed ice
Blend everything in blender for no more than 5 sec. Pour everything into a tall glass and garnsih with pineapple and cherry.
It was tasty with bourbon too! and very refreshing. Yeah me loves me some Bourbon!
This is a lazy drink..meant to be sipped and savored in a rocking chair on the porch..watching the tropical sun go down.
Like i said before – the green Chartreuse is the elixir of pure pleasure! a little of it and its like magic drops transforms an average drink into a potion of dreams..
We keep swizzlin`…and the next swizzle i`m gonna make is my favorite and many otherÂ´s favorite too – – the famous Chartreuse Swizzle – i was even asked to include it in my swizzle series by my good blogger pal and friend Craig Hermann over atÂ Colonel Tiki
IÂ´ve had it on my blog before and it has been on other blogs too but this swizzle is sooo damned good that you can`t make too many. The interplay of flavors and herbal notes is wonderful and i wonder if this one isnÂ´t addictive..
IÂ´m also gonna try that thing i read about with the lime wedge – you sprinkle sugar over a lime wedge, pour bit of Chartreuse over it, light it and let the sugar caramelize. Cool a bit, then squeeze and drop the lime into the glass – with one half sticking up as garnish a bit above the extra top layer of crushed ice.
This will hopefully add a layer of caramelized dark sugar to the drink..hm not a bad idea, letÂ´s see if it works.
CHARTREUSE SWIZZLE – With Caramelized Demerara Sugar
1 oz Green Chartreuse
1 oz Smith & Cross Jamaican rum
1 1/2 oz Pineapple Juice
0.75 oz Lime Juice
1/4 oz Falernum (i used Trader Tiki`s Dark Falernum)
2 dash Bitter Truth Aromatic Bitters ( a few dashesÂ on top of the ice too)
Caramelized demerara sugar-lime
Start making the caramelized sugared lime first and put aside to cool. See instructions above.
Add ingredients to a large glass full of crushed ice. Swizzle to mix, lavishly garnish with mint, squeeze a bit and drop in the caramelized sugared lime and add straw – in the mint.
Well, first of all – chartreuse doesn`t burn so well so i took just a little bit of Lemon Hart 151, very little since i donÂ´t really wanna burn it, itÂ´s precious. But a half teaspoon is ok, for once – i wonÂ´t do this very often. Actually – itÂ´s more of a fun experiment. So one half teaspoon of each is what i used.
After burning the sugar and lime i wasnÂ´t content, i wanted a more burnt flavor and the lime to also look a bit burnt so i decided to grill it.
The end result is a bit of a spicy Chartreuse Swizzle and itÂ´s tasty of course. But if the spiciness comes from the grilled sugared lime or the aromatic bitters i cannot say, it`s probably both.
This is a drink i can drink plenty of and itÂ´s fun to play around with it – itÂ´s that kinda drink.
Here we have one of those genuine steady tropical tiki punches, made to relax with in a rattan chair while the sun sets and the cikadas start their nightly concert.
Made by Donn Beach and most likely as is stated already in the Log, a drink made for his steak and coffee house “The ColonelÂ´s Plantation Beef Steak and Coffee House” in Waikiki Hawaii cirka 1950s. Sounds to me that those were the days..can someone please invent a real time-machine?
Thank God these recipes are still here (many due to some peoples hard work) so we can enjoy these drinks in our time.
All the ingredients in this drink are classic tiki cocktail ingredients including the pernod, one of the secrets at the time. This is a very rewarding drink to sip on. i think the ginger beer adds a very nice freshness while the three rums adds depth and complexity.
What you can do, if you wanna add some real funk to this drink is to make your own ginger beer, i bet it would make a fantastic flavor to this. I donÂ´t have the time now to do that but i think i wanna try. That will have to be another blog post.
COLONEL BEACHÂ´S PLANTATION PUNCH
1 oz fresh lime juice
2 oz unsweetened pineapple juice
0.5 oz falernum
2 oz ginger beer
2 dashes angostura bitters
1/8 tsp pernod
2 oz dark Jamaican rum
1 oz gold Puerto Rican rum
0.5 oz Barbados rum
Shake with one cup crushed ice- Pour into tall glass with 3-4 ice cubes. Garnish with pineapple chunk and sprig of mint.
Well, i used a tiki mug instead..one that i find suitable for a plantation punch and which i found on the shelves in one of New Orleans liqueur stores.
The taste of the drink is both fresh, rummy and relaxed, just the way this kinda drink should be. I have nothing to complain on here.
And as usual, hereÂ´s a little twist of this drink and we move from the rattan chair to the beach, here`s a Beach Punch:
Shake with crushed ice and pour everything into a glass or tiki mug.
A typical tiki punch with extra flavors from the root beer. Nothing that sticks out but its relaxing and tasty. If you take the mint garnish and down it in the drink and stir a bit you`ll start to think about a julep sans bourbon.
This time A Mountain of Crushed Ice is on a space trip with the second tiki cocktail from the Grog Log and its dark twist.
HereÂ´s one yummy species of a tiki cocktail, its called Astro Aku Aku and is preferably served in a Moai Mug. (Easter Island Mug) unfortunately i donÂ´t have any..so i`ll serve it in a snifter instead. On the other hand i really like when i can see the color of the drink but a stately tiki mug also gives a very special feeling because of its appearance, its like it demands more respect especially if the mug is tall or have a fierce expression.
The moai mug uses the power of silence and has an air of mystic – the expression of the face of the moai makes you wonder what thoughts and powers are inside. OK, its just a mug but still…at least the drink served has the power of making you drunk.
So therefore, enjoy all booze in moderation, especially certain strong tikidrinks – because tikidrinks are seductive…if you think you can just gulp them down like milk your`e wrong.
So where does this drink`s name come from? according to the book its the space age. More on that in the Grog Log. Astro Aku Aku is based on the restaurant Hawaii Kai`s version of the well known “Suffering Bastard” which was invented in Shepheard`s Hotel in Cairo, Egypt cirka 1950.
ASTRO AKU AKU
1.5 oz fresh lime juice
1 oz papaya nectar
0.5 oz apricot nectar
0.75 oz sugar syrup
0.5 oz falernum
dash Angostura bitters
1 oz 151 demerara rum
1.5 oz gold Puerto Rican rum
Blend everything with Â½ cup crushed ice. Pour into 16 oz easter Island mug filled with ice cubes or large snifter with ice cubes.
Nothing is said about garnish but thereÂ´s a drawing in the book showing a snifter and a mint sprig. As i was out of mint i used a lime peel instead.
There`s muchÂ fruitness in this drink but it`s balanced by the spiciness of the Angostura bitters and the depth of the demerara rum. Its a lot of lime here but the demerara backs it up, oh demerara rum… – always a good strong backbone…if the demerara wasn`t here i would say this drink is a tad girly. But with some other brand of nectars it would most likely taste different, but as always – if possible get fresh. Its tasty though.
So now i`m supposed to make a twist of this? i like the idea of using papaya nectar and i really don`t fully understand why i haven`t used it in my drinks much more as papaya is my favorite fruit together with lime. What i can get here is either fresh papaya or nectar in a small glass bottle. But this time of the year the fresh papaya is really expensive and the stuff in the tiny little bottle is good so i went for that. The apricot nectar i changed for apricot brandy instead and then i switched the rums.
Angostura bitters is as we know good for everything – but having many bitters its always fun to experiment and to go with papaya and lime and the rest of ingredients i finally found the spicy flavour i was after in Bitter Truths own decanter bitters.
As for switching the rums i felt like doing something different but i wanted definetily to keep the 151 demerara. Whosoever has the wonderful but so sadly dissappearing Lemon Hart 151 its the obvious choice here. I have a bottle of it but its on the other side of the Atlantic and thus out of reach for my shaker…so i used another overproof demerara instead (Outvlugt 1990 full proof old demerara rum) and to pair with it i decided to try St James 12 year old, it can be subbed with St James hors`age. I had no clue how this twist of this drink would end up tasting and that`s the fun!
So let the mixing begin:
POWERS OF THE DARK MATTER
1.5 oz fresh lime juice
1 oz papaya nectar
Â¼Â oz apricot brandy
0.5Â oz raw sugar syrup
0.5 oz falernum
dash Bitter Truth`s Own Decanter Bitters
1.5 oz 151 demerara rum
1.5 oz St James 12 year old rhum agricole or hors d`age
Blend everything with Â½ cup crushed ice. Pour into a fancy glass filled with crushed ice. Garnish with a lime wedge and a few lime leaves if you can find.
At first sip it was way too tart so i upgraded from 1/4 oz sugar syrup to 1/2 and a little bit more molasses too and then the drink was fine. This one is much more boozy in taste, its definetily a drink for rum lovers.
The name – as its a space age theme – is referring to one of the biggest conundrums in modern astronomy which is the fact that over 90% of the Universe is invisible. This mysterious missing stuff is known as ‘dark matter’. At the same time the name also refers to the dark matters in this drink, the dark molasses and rums.
This was only the second drink..i have a feeling that when i`m done mixing the Grog Log i will be well educated in the realm of tiki drinks. Making twists of drinks is not only fun its also very good practise in balancing flavours.