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.
I wrote about it long ago but i feel it`s time to re-visit this topic. It`s not very often you see people write about ice-molds but here`s a post over at Let`s Tiki.Â The first time i saw a picture of a tiki drink with an ice mold of some kind was the cocktail chronicles post about the Luau Grog. it had that ice-cone you make in a pilsener glass. That picture was enough to make me dream..Then i saw a few pictures of the Dr Funk`s Son cocktail served in an entire ice-mold around the glass. The rest i saw in Beachbum BerryÂ´s books and i was intrigued.
I made my first attempts in 2008 and made the Dr Funk`s Son and experimented with both crushed and plain ice molds around the glass with various results. I made a blog post about the other attempts to make ice molds as well. I found it to be difficult without an ice-shaver since you need fine ice for the molding made easier and with good results. I used a hand-mixer to get the crushed iceÂ become more fine.
I had to (and still have to) first crush the ice and since my hand-mixer is broken down i need to beat it with a mortar to become easier to mold. Since i let the ice cubes stay out for a little while to soften it`s necessary to work quickly cuz the melting goes fast. You mold the shape you want and then place it in the freezer for at least 2 hours before using in the drinks. They used to serve tiki drinks with ice molds back in the days…but in our time it`s a rare thing, but i`ve heard they does it in Mai Kai. It would be a very cool experience to order a few drinks served that way.
We know that we drink with our eyes too and how a drink is presented whether it has garnish or no garnish is very important and affects the whole drinking experience. And the ice molds has a way of transforming the feel when you have them in your hand, there`s something magic about them. Add to that the fact that a tiki drink in itselfÂ has a magic feeling especially if you`re in a dark tiki bar with the right atmosphere. But that`s the whole point of tiki – escapism.
I`m gonna present a few drinks and ice molds that you easily can make yourself. If you have an ice shaver you`ll get much better results than i can get with just roughly crushed ice.nThe first drink is basically a raw chocolate Mai Tai served in an ice tower.
1) ICE TOWER
To make this ice-tower you need a glass and a plastic (or other) container that is larger than the glass, so you can put crushed or shaved ice and fill up with water in between after you place the smaller glass in the larger container. Make sure the glass is no taller than the outer container.
My glass did start to float a bit so i did place a stone on it. Then you put it in the freezer for at least 2 hours (or overnight). Then you hold the container under hot water until the ice/glass inside is loosened.
Then i did put it back in the freezer for another 30 min so it could freeze back a bit more before using it.
Here`s a basic Mai Tai, Trader Vic`s recipe but one ingredient is added, not much but the change produces a new cocktail – bittersweet, dry and crisp with a hint of vanilla – that`s the the Mozart Dry Chocolate Spirit and only 1/4 oz is added.
But that`s enough to change the drink. Since Mozart Dry is quite concentrated and has that crisp dryness you only need a little to create a very nice contrast. To go with the raw chocolate i used chocolate mint for garnish – and really, the leaves does have a decadent fragrance of peppermint and chocolate. (menta x piperita f. citrata “chocolate”) Its truly delicious! make sure the straws are short and placed near the mint.
Since itÂ´s a new ingredient added i give the drink a different name even though basically it`s a strong chocolate flavored Mai Tai – served in the same kinda cool ice-tower as Dr Funk`s son.
1 oz demerara rum
0.5 oz Smith & Cross
0.5 oz Pusser`s overproof
1 oz fresh lime juice
0.5 oz orange curacao
0.25 oz orgeat
0.25 oz simple syrup
That`s the Mai Tai – now add:
0.25 oz Mozart Dry Chocolate Spirit
Shake with the spent lime shell in the shaker with crushed ice and pour unstrained into the ice tower, fill up with more crushed ice if needed.
Garnish with chocolate mint and speared cherry/pineapple chunk.
From above the thin layer of ice on the glass is seen.
2) ICE SHELL
The next drink has a shell made with crushed ice like the drink in the pic on the top of this blog post – Del Coronado
To make an ice shell you fill the glass with shaved (or crushed) ice and with a spoon press on the ice so it goes upward and forming a shell around the edge of the glass -Â pretty cool. To get this really nice you need an ice shaver. The ice-shells can be made a bit differently, some to look like a hood half over the glass, like an ice cave. While others are a thin wall of ice sticking up irregularly around the edge of the glass.
An ice-shell made with crushed ice instead of finely shaved may look a bit clumsy but it still works, it manages to add that mystic feeling of old tiki times gone by…and as for chilling the glass the ice-molds does that very well.
I have chosen a drink from Jeff`s latest book the Remixed that i like a lot to be served with the ice-shell.
PAGO PAGO COCKTAIL
3 squares of fresh pineapple
0.5 oz fresh lime juice
0.5 oz green Chartreuse
0.25 oz Creme de Cacao ( i instead used Mozart Dry Chocolate Spirit)
1.5 oz gold Puerto Rican Rum ( ain`t got that..i used Smith & Cross)
Place pineapple, lime, chartreuse and cacao in a shaker and muddle. Add rum and ice cubes and shake well and strain into a chilled cocktail glass but in this case a glass with an ice shell.
The Pago Pago Cocktail dates back to 1940.
3) THE ICE CONE
Then we have the ice-cone as seen being served with the CaptainÂ´s Grog, Navy Grog and the Luau Grog. Its easy to make, just pack a pilsener glass full with shaved or crushed ice and place a straw in the middle, then freeze for at least 2 hours or even better, overnight.
When you take it out, pour warm water over the glass so the cone comes out.
IÂ´m gonna use it in the Kon Tiki Ti-Punch from Remixed (page 202)
KON TIKI TI-PUNCH
0.75 oz fresh lime juice
0.5 oz grenadine ( i used hibiscus grenadine)
1.75 oz Bacardi 8 rum ( didn`t have that so i used an aged agricole instead to change it up a bit)
1 tsp demerara syrup ( i used rich demerara syrup which is 2:1 demerara sugar to water)
tsp Guava jelly ( well..another hard to find ingredient..i used Guava jam)
A chunk of fresh pineapple
In your shaker, muddle the pineapple chunk and guava jelly in lime juice. Add rum, grenadine and demerara syrup.
Shake and strain into a punch goblet (or rocks glass) filled with a large ice cube – here replaced with the ice-cone.
Garnish with a lime wedge, pineapple chunk and mint sprig.
This drink was really nice with an aged rhum agricole. I used ClemÃ¨nt VSOP and then i also added a small float of PusserÂ´s overproof…i like to kick up my drinks a little bit.
Finally, all i can say about using ice molds is that yes, it does take some time and effort to do them so i wonÂ´t do them very often..but when i do..oh my, it really is a special feeling to drink with an ice mold in the glass -Â but bear in mind that these molds here are really not very good because without finely shaved ice you cannot get that look the old ice molds have. For some reason shave ice devices are not sold here where I live so itÂ´s a bit difficult.
And one more thing, when you work with the ice it`s easier with ice that has softened a bit and that requires that you work not too slow. When the molds are ready it`s good to let them freeze overnight. I did freeze mine for 2 hours but that was mainly because i wanted to et going with the photographing of the drinks. The molds doesn`t melt as fast as you may think, they keep quite good – at least long enough to imbibe the drink, especially if the molds are left to freeze overnight.
Made in honor of Jackson Square, this cocktail with whiskey and fruit juices is a tasty libation indeed.Â It can be found in the book “Famous New Orleans Drinks and How to Mix `em” by Stanley Clisby Arthur.
I canÂ´t find any info on what year this cocktail was made and by whom and any history about how it got its name etc but the book was written in 1937. So there isnÂ´t much to write about this cocktail here, rather get going and mix it up – but in any case, the cocktail is nice and i like Jackson square, one of the many interesting historic places in New Orleans.
Jackson square was originally called Place dÂ´Armes (Spanish: Plaza de Armas) in the 18th century but was re-named to Jackson Square in honor of the Battle of New Orleans hero, Andrew Jackson who now since 1856 stands In the center of the parkas an equestrian statue – or a statue of a rider mounted on a horse.
The design of Jackson Square was modeled on the famous Place des Vosges in Paris, France and did originally overlook the Mississippi River across Decatur Street.
Jackson square is surrounded by some very famous old buildings like St Louis Cathedral, the PresbytereÂ and Cabildo (Louisiana State Museums – where you can see some amazing things like the Mardi Gras Exhibit (Presbytere, 2nd floor) – and also where there has been held some lavish parties during the Tales of the Cocktail…and then we have the grand Lower and Upper Pontalba Apartments (the oldest apartment buildings in the U.S.)
And here is where one of my favorite restaurants is – Muriel`s with its mystic 2nd floor rooms that are just amazing. Also here is where for well over a half century now there`s artists painting and displaying their work on the outside of the iron fence.
So that was a little about Jackson Square after which this cocktail is named. HereÂ´s the recipe:
PLACE DÂ´ARMES COCKTAIL
Â½ orangeâ€”juice only
Â½ lemonâ€”juice only
Â½ limeâ€”juice only
1.5 oz whiskey
1 oz grenadine sirup ( i would use 0.5 oz if using a commercial grenadine unless its Trader TikiÂ´s hibiscus grenadine and btw hibiscus grenadine is nicer than just grenadine..)
Squeeze the fruit juices in a mixing glass. Add the sirup; be careful not to make it too sweet if you like a dry drink . . . Otherwise use a little sugar. Then add the whiskeyâ€”some prefer Bourbon, others rye. Strain into a tall glass half-filled with crushed ice. Decorate with a sprig of mint, after frappeing well with a spoon.
This cocktails is very tasty and fresh! i was wondering if 1 oz of grenadine would be too much but it isnÂ´t – but its importsant to use a good quality grenadine. I strongly recommend homemade hibiscus grenadine – or Trader TikiÂ´s. Also use a good quality rye or bourbon in this.
A little bit of sour, a little bit of sweet,Â a little bit of strong and finally some weak..and no, its not a Planter`s Punch i`m making – its a Canal Street Daisy!
It takes its name from the famous Canal street which was made in the colonial era and divided the downriver older French/Spanish quarter and the newer upper American part of the city.The street was built where New Orleans was supposed to get a canal to be the dividing line.The canal was never made and so instead the Canal street street was constructed.
The wide median earmarked for the canal was referred to by early inhabitants as the “neutral ground”, due to the animosities amongst culturally distant residents on separate sides of the avenue. The term is still used in NO to refer to all street medians.
ItÂ´s a wide street and here`s where they meet – New Orleans historical streetcars. I like Canal street and since i`ve never yet had any Canal Street Daisy i wanted to try it out and see if i liked it too. I found the drink in my book “Famous New Orleans Cocktails and how to mix`em” by Stanley Clisby Arthur. It was first written in 1937.
This drink does in older recipes contain orange juice but in this book it doesnÂ´t – instead grenadine is used and this is the version i`m making so now i get a chance to try my new hibiscus grenadine as well.
A beautiful street to give name to a beautiful drink -Â much due to the bright red grenadine.
A Daisy is basically a sour (citrus, sweetener and spirit). with some soda added and it should be very cold. Garnished with seasonal fruits and mint. A number of base spirits may be used and then shaved or cracked or crushed ice. And then finally it should be served in either a cocktail glass, pewter mug, Julep cup, large goblet or highball.
So i decided to mix two drinks and hereÂ´s the recipe from the book:
CANAL STREET DAISY
0.5 oz fresh lemon juice
0.75 oz fresh lime juice
2 dashes grenadine syrup (you may add a little more, use homemade hibiscus grenadine)
1.5 oz rye whiskey
Top up with a little soda
Garnish with seasonal fruits and mint.
Swizzle in a julep cup or highball until frosty, then top with soda and garnish.
Its a very refreshing cocktail and should be served ice cold! i like the homemade hibiscus grenadine in it, it adds an extra tropical tang to the drink that is very refreshing. And homegrown fresh mint as garnish is not wrong either..
Famous like few others – the Hurricane cocktail is said to have been invented in the 1940`s at Pat O`Brien`s bar who simply needed a new cocktail to get rid of surplus rums when whiskey was scarce during and after World War II, but was originally very different from what they serve now — it was rum (half light, half dark), passion fruit juice and lime (2:1:1) They served it in a glass that was shaped like a hurricane lamp and so the drink got its name.
During the prohibition of the 1930s the bar was known as “Mr. O’Brien’s Club Tipperary” and a password was required to get inside of the establishment. Its since then one of the most popular drinks in the french quarter, especially among the tourists.
The extremely sweet and red Hurricane you get at Pat O`Brien`s today is not what once was served and what you get when mixing it up with all natural ingredients and it uses the powder-mix containing chemicals and artificial color.
Still i think its something you should try when in New Orleans – itÂ´s one of those things you just have to do bec if you don`t you simply have nÂ´t been to New Orleans….and it actually does have a charm of itÂ´s own.
Also Pat `O Briens is a fun place to go to with it`s beautiful fire fountain in the courtyard – and don`t forget the piano bar with their legendary copper pianos and livelyÂ dueling piano players singing with the people through the night with that joyous New Orleans spirit floating through the air -Â itÂ´s great fun!
That Hurricane you get at Pat O`Brien`s will also creep up on you and get you pretty drunk if you drink too many too fast as it contains plenty of rum so be careful.
As for the Hurricane-mix…the Hurricanes made with it is one kind but itÂ´s not the original kind and many are they who believe this powder-mixed drink Ãs what makes a real Hurricane.Â Chuck over at Gumbopages also wrote about this in an excellent post.
Made with natural ingredients and homemade grenadine you get a very different and much nicer cocktail and if you play with the rums you can have some fun. I use a passionfruit juice and some passionfruit syrup as well. This drink with rum, lime, sugar, passionfruit juice and grenadine is actually close to the Daiquiri.
To this nothing but homemade grenadine will do for me – and as its so easy to make that i always have it. I often add a handful of dried hibiscus flowers to it as well – it gives a very tasty and fresh tropical tang. So equal parts water and sugar plus the seeds of two pomegranates (or have Ã¨m juiced) and if you will – a handful of hibiscus – bring to a boil and then take off the heat – add the fresh seeds of one half of the two pomegranates, mash it up a bit and leave to cool. But if you want to be really authentic – leave out the hibiscus flowers;-)
I made a batch today as i was out of grenadine and the pomegranates are in season now so there`s plenty of large ripe red pomegranates from Morocco out there and they taste so fresh! I need to buy 3 when i`m gonna use 2 because i eat up too many of those ruby-red sparkling seeds that not much would be left for my grenadine.
Let stand for a few hours so the flavor settles, then strain and bottle. Keep in the fridge, it lasts about a month or more. There`s no reason to buy commercial grenadine unless you can`t find fresh pomegranates. But as a basic rule with both drink-mixing and cooking, always use the best and freshest ingredients possible.
HereÂ´s two recipes of the Hurricane, one is the basic one and the other the common recipe today.The Hurricane on the pictures is made with the common recipe.
1.5 oz light rum
1.5 oz dark rum
1 oz passionfruit juice or syrup
Â¾ oz lime juice
Shake with ice and strain into a Hurricane glass filled with ice.
1.5 oz light rum
1.5 oz dark rum
1 oz orange juice
1 oz fresh lime juice
1/4 cup passion fruit juice, or 1 tablespoon passion fruit syrup
1 oz simple syrup
1 teaspoon grenadine
Stemmed cherries, and orange slice to garnish
Ice cubes â€“ i prefer cracked or crushed ice here.
Half fill a Hurricane glass with crushed or cracked ice (or ice cubes) Shake all ingredients and strain into the glass. Fill up with more ice if needed and garnish with an orange slice and stemmed cherry.
Now i didn`t have any cherry today or an orange sliceÂ so i used what was left of the pressed orange and a lime wedge instead.
On the famous pics of the cocktail blogging crew (well part of it) below from Tales -08 and-09 (sorry guys but these pics are awesome…) you can see the Hurricane cocktail as being served at Pat O`Briens and how deeply red the color is.
What happens if you throw in a handful of dried hibiscus flowers into homemade bright grenadine? – it turns to teh awesome….
When you make homemade grenadine it usually gets paler in color than the commercial variants, but with the dried hibiscus flowers added this isn`t the case anymore, the hibiscus flowers inparts a blood red color. And on top of that they also add a very fresh crisp and floral tropical flavor.
It was my friend Chris Stanley fromÂ Rookie libationsÂ who first told me about adding dried hibiscus flowers to the grenadine, and i will be forever grateful.
Commercial grenadine cannot compare to homemade and its worth the little effort to make it yourself, it doesn`t take long time either. But you need to have fresh pomegranates and these are fairly expensive, but for home use 1 large pomegranate makes about 1L grenadine.
But the measures are a bit approximate but this is a forgiving recipe, itÂ´s not like baking where everything has to be exact, sometimes i use one large pomegranate (if itÂ´s huge) and sometimes i use two if they are a bit smaller.
Same thing with the flowers, i throw in “a handful” and it always works like a charm..
So here is how to make it:
Get 1-2 large pomegranates, check that they are of good quality. To easiest separate the seeds from the bitter membrane, just cut the pomegranate in quarters and brake loose the seeds under water in a bowl.
The seeds will sink and the membrane float.
In a pot make a simple syrup by adding 1:1 sugar and water, and add the pomegranate seeds and a good handful of dried hibiscus flowers. I find my hibiscus flowers in a health shop. Then lightly boil this for about 5 min, then simmer for another 10 min before taking off the heat and set aside to cool.
Leave to cool and set for 1-2 hrs to really get the flavors out.
Then strain and bottle in a clean bottle and keep the grenadine in the fridge. I dont know how long it lasts before it go bad as I always use it up fairly quick, but I would guess 1-2 months. To get a really bright red color its best to use white or light colored sugar.
See what a bright red color you get because you combine both pomegranate seeds and hibiscus flowers…and itÂ´s all natural.
As I`m very fond of raw sugars and not so much like the refined white sugar I use a raw cane sugar that is called oxfam and it has a very lightly tinted white/goldish color which doesnt darken the final grenadine color.
Here is one of my favorite drinks containing grenadine and which becomes even tastier with hibiscus grenadine.