Here`s and old favorite…the Eastern Sour. Orange and lemon juices, sugarcane syrup, orgeat and then rye or bourbon.
It´s drink number 20 in Grog Log and is also featured in Remixed where i also found the Western Sour which contains grapefruit juice and falernum. I find yellow grapefruit juice much tastier in mixed drinks than the pink one, it´s simply fresher and has that sourness which balances so well with sweeteners yet still contains that sour freshness.
The Eastern Sour was made sometimes in the 50s by Trader Vic. He also made the London Sour (sub scotch for the bourbon) and Munich Sour ( cognac) These sours were made for the various Trader Vic`s restaurants.
The Western Sour was featured at Steve Crane`s Kon-Tiki restaurant chain operating in Sheraton hotels across the U.S. Steve Crane and Trader Vic did really compete and in the end Vic did outlast Steve and the Kon_Tiki`s.
So…bourbon or rye?
I like both..but shame on me! – i`m out of bourbon…so it´s rye to go in both drinks, and i`m using Rittenhouse bonded. Also i found a few fresh kalamansi limes so i`m gonna use them in both drinks to see what happens.
Juice of 1/2 orange
Juice of 1/2 lemon
1/4 oz orgeat syrup
1/4 oz rock candy syrup (well, i didn´t have that, so i used Petit Canne´s sugarcane syrup)
2 oz rye or bourbon
Now i added: juice of 1 kalamansi lime and garnished also with a sugared rim
Shake well with plenty of crushed ice. Pour unstrained into a double old fashioned glass or short stemmed goblet. Sink spent orange and lemon shells into the drink.
Since the kalamansi is both sweet and sour but a bit more on the sour side i decided to make a sugared rim on the glass to add some extra sweetness. I think it was very tasty with some tangy kalamansi juice in the Eastern Sour even though it doesn´t make itself very much noticed in this drink – just subtle. That said it was very very tasty.
1 oz white grapefruit juice
0.5 oz fresh lime juice
0.5 oz falernum
0.25 oz sugarcane syrup
2 oz Bourbon (or rye)
Shake well with ice cubes and por unstrained into a double old fashioned glass.
As i suspected, white grapefruit juice and kalamansi limes like each other and plays together very well..and here the two together is da bomb! this drink is so tasty!
The kalamansi transforms the drink from quite average to one step higher. Otherwise the Eastern Sour is in my opinion better than the Western but when kalamansi is in the game it`s slightly the contrary.
Interesting how the addition of just one thing can change things around!
I think i need to go and get me a kalamansi plant so i can have fresh kalamansi limes and make these drinks all summer!
This is not a new topic…but If there´s a drink that fascinates me its this one, tthe QB Cooler and the reason is as many of you can guess – it tastes much like a Trader Vic´s Mai Tai – but does only have two ingredients in common, rum and lime and not even the same rums either – or proportions. Of course it doesn´t taste exactly like a Mai Tai but actually close enough to be a mystery to many.
And not only is the drink tasty and tastes like Mai Tai it also has an interesting story that dates back to the time of the Mai Tai war between Donn the Beachcomber and Trader Vic, a topic that has been discussed for over half a century now and will probably never stop being discussed..
In ca 1937 Donn the Beachcomber created the Q.B. Cooler and it is said – that Trader Vic took that recipe and reformulated it to what we know as the Trader Vic´s Mai Tai – but there`s is no proof of that though – and it is also said that it was Donn who created the Mai Tai…and also that Trader Vic created the Mai Tai… and actually both did – just not the same Mai Tai..
Donn Beach Mai Tai is entirely different from Vic`s and to me and most others, what is the real Mai Tai – is Trader Vic`s and it`s also the one that made commercial success and became a living legend. It simply is THE Mai Tai and it has a perfect balance and layers of flavors.
That said, just because Vic has won the Mai Tai war doesn´t mean Donn Beach wasn`t an awesome bartender – he was! he was Mr awesome! – and so was Vic.
Whether or not Trader Vic`s Mai Tai evolved from Donn`s Q.B.Cooler or not and which really is just speculations is really not important but nevertheless its a fascinating topic and i guess since we really never will know for sure the Mai Tai conflict will never end.
In any case what puzzles me is how these two drinks can taste so similar, even though we can see the flavor profile goes towards dark rums, lime and orange. But there`s no falernum or ginger syrup in the Mai Tai.
And i haven´t gotten to the rums yet – we know that the Mai Tai originally contained one rum, the 17 yo Wray & Nephew and later on a blend of Jamaican and Martinique rum while the Q.B. Cooler contains Jamaican and light Puerto Rican rum. And still they manage to taste quite similar.
Isn`t it fascinating? anyway, even though very close, the Mai Tai is more intense in my opinion. So go get your shakers and mix up these two drinks and taste them side by side, you´ll be surprised.
Hopefully pleasantly so..and its never wrong to have two awesomely tasty drinks on hand..
The recipe for the Mai Tai is once again as follows:
1 oz Dark Jamaican Rum
1 oz Martinique Rhum
1 oz Lime Juice
0.5 oz Orange Curacao
0.25 oz Simple Syrup
0.25 oz Orgeat
Shake with crushed ice, pour into a double old fashioned, garnish with a mint sprig
1 oz fresh orange juice
1 oz club soda
1 oz Jamaican rum
1 oz light Puerto Rican rum
0.5 oz fresh lime juice
0.5 oz honey mix (equal parts honey/water)
0.5 oz Demerara rum
0.25 oz Falernum
2 dashes Angostura Bitters
1/2 teaspoon ginger syrup
Blend with 4 ounces crushed ice for 5 seconds; top up with more crushed ice and garnish with mint (Julep style)
I really enjoy this drink, here´s a range and depth of flavors that we can thank the cocktail-genius Donn Beach for. a
SWIZZLES GALORE! That´s what this post is all about.
“TDN: The Swizzle Pouring high-proof rum over the bed of crushed ice brings me joy and happiness. But what about gin and Chartreuse? Or vermouth and Peychaud bitters? This coming Thursday we’ll be making more swizzles than you can twirl a stick at. And as voted on by the participants, the best cocktail of the evening will win a bottle of Lemon Hart 151. The ice crushing begins at 7pm EST”
So the swizzle TDN was announced – and this topic i really liked a lot as i do like swizzles, they both incorporate my beloved crushed ice and really make up some tasty drinks. And never before have i had so many swizzles during on and the same night and many were tasty.
The first swizzle that came up, sent in by CraigH over at Colonel Tiki was no joke, the recipe is as follows:
0 .5 each Lemonhart 151 and Goslings 151,
Cruzan 151 (or Bacardi or Jwray)
0 .5 lime and 0 .5 grapefruit juices
0 .5 honey mix/syrup
Dash allspice dram
Add to well crushed ice and swizzle till you can’t swizzle no more.
That sturdy rum swizzle to get the TDN take off (and “kill” us in the process) was followed by another very interesting recipe by AngusWinchester, a beautifully subtly spicy creation – the Thai Stick:
1.5oz Appleton extra
0.5oz licor 43
0.25oz ginger syrup
0.25oz simple syrup
05oz lime juice
Swizzled in double old fashioned glass with loads of crushed ice and then rub the rim with a kaffir lime leaf
I really like the touch with the kaffir lime leaf rubbed on the rim. As kaffir lime leaves are so strongly flavoured, this is just the right amount of flavour to use. Unfortunately i have saved those i have left from Anita over at Married with Dinner in my freezer for later use in cooking so first defrosting them for rubbing isn´t be the same thing as using a fresh leaf, but i decided to use it still to get at least some kaffir lime flavour on the glass.
1oz Grapefruit juice
3/4oz cinnamon syrup
Top with ginger beer, float 1/2oz blackstrap
1/2oz Domain de Canton
1/4oz Fernet Branca
3/4oz vanilla syrup syrup
1oz lemon juice
Swizzle with crushed ice, garnish with vanilla. I also dusted a little vanilla powder on top of the ice.
Another swizzle i found refreshing was one of Rumdoods swizzles – the”Wives of Windsor swizzle” it was simple and refreshing, here it is:
WIVES OF WINDSOR SWIZZLE
2 oz London dry gin
0.5 oz falernum
1 oz grapefruit juice
0.5 simple. syrup
Swizzle in a double-old fashioned glass filled with crushed ice and garnish with mint. This one is fresh and light, a nice change with some gin and citrus, and the Falernum is just right in this drink.
From DJ HawaiianShirt we got the Black Flag Swizzle, another rummy creation using molasses which adds depth, body and a very nice flavour that pairs perfectly with dark and gold rums:
BLACK FLAG SWIZZLE
0.75 oz dark rum (the drier the better)
0.75 gold rum (heavier body the better)
0.5 oz lime juice
2 tsp molasses
1 dash grenadine
Swizzle with lots of crushed ice in tall glass and garnish with fresh mint.
And finally three of my own swizzles:
1 oz cachaca
1 oz campari
¼ oz simple
1.5 oz pineapple juice
Crushed ice, swizzle. Garnish speared pineapple cube with mint and a cherry.
1.5 oz Appleton Extra
0.5 oz Lemon Hart 151
0.5 oz simple syrup
Sprinkle of fresh lime
Top with grapefruit juice
Add lots of crushed ice, swizzle and float a little fernet, top with more crushed ice. Garnish mint and lime slices.
2 oz gin
Sprinkle of fresh lime
0.5 oz lemoncello
Fresh mint teared
Fill up with crushed ice, top with bitter lemon soda, swizze. Garnish lime.
That`s it folks! a range of swizzles to make us all happy! don`t forget to join again the next thursday, april 30 for the sponsored TDN Beefeater 24!
Every week cocktail bloggers, bartenders, enthusiasts, experts, and novices get together for a virtual cocktail party mixing drinks in real time, tweaking, rearranging etc until the night is gone and well into the morning. Join us every thursday at the TDN!
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 from Rookie libations 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, it´s not like baking where everything has to be exact, sometimes i use one large pomegranate (if it´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 it´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.
Sometimes you need to sub some ingredients – many are hard to find and others may be finished when you want to make your drink. I have sampled 7 Tiki cocktails and changed them a little to add a bit of a twist, and adjust to what I have at hand, and of course to have some fun playing with ingredients.
DON`S CARIBBEAN PUNCH
DON`S CARIBBEAN PUNCH
Caribbean Punch by Don the Beachcomber 1937. From Sippin Safari.
One of the tastiest Tiki drinkls I´ve had, and the root beer I used instead of sansaparilla which I cannot find here had a lot to do with it. For rums I used Scarlet Ibis and Appleton Reserve instead of golden Puerto Rican rum and amber Jamaican, then I used 0.5 oz orgeat instead of 3 drops almond extract.
0.5 oz fresh lime juice
0.5 oz falernum
0.5 oz simple
1 1/2 oz rootbeer
1 oz Scarlet Ibis
1 oz Appleton Reserve
3 dashes Angostura bitters
1/4 tsp grenadine
6 drops pernod
0.5 oz orgeat (3 dropsAlmond extract)
8 oz crushed ice
Blender with crushed ice 5 sek, tall glass, ice, mint and lime spiral.
Eastern Sour was made by Trader Vic and uses bourbon instead of rum.
The original recipe is lemon juice instead of lime. Its a very rich drink with some spicy undertones.
6 cl Bourbon
4.5 cl orange juice
4.5 cl fresh squeezed lime juice
0.75 cl orgeat
0.75 cl simple syrup
Shake with ice and strain in rocks glass. Garnish with either a spent lime shell or
a wedge of lime and some mint.
From the House Without a Key Lounge in the Halekulani Hotel, Waikiki Beach, Hawaii. The original recipe calls for the Hawaiian distilled spirit, Okolehao but it`s not made any longer. I added some Passoa passionfruit liqueur to this one and used fresh fruit juices and Hibiscus Grenadine. It reminded very much in the taste of the PortLight becasue of the combination of bourbon, passionfruit, lemon and grenadine.
For garnish I took what I had available which is tons of fresh mint and for color a strip of pink grapefruit peel. Instead of shaking with ice and strain into a cocktail glass I choosed to pour over crushed ice.
1/2 oz. Unsweetened Pineapple Juice
1/2 oz. Fresh-squeezed Lemon Juice
1/2 oz. Orange Juice
1 1/2 oz. Bourbon
1/2 Tsp. Grenadine, 1/2 tsp Passionfruit liqueur
1 Dash Angostura Bitters
Shake well with ice cubes. Strain into a goblet.
The Painkiller is from Grog Log. I didn`t have any Pusser`s rum or not even pineapple juice yesterday when I made it so I used grapefruit Juice, a barspoon of simple syrup and Banks XM 10 year demerara rum.
At first I made it without the simple syrup but found it a bit too tart so in the next I added a barspoon of syrup and that balanced the tartness of the grapefruit juice. It became a real killer painkiller.
4 oz grapefruit juice
1 oz fresh orange juice
1 oz cream of coconut
2 oz Banks XM10 demerara rum
Powdered cinnamon and ground nutmeg.
Blend without ice and pour into a tiki mug or tall glass filled with crushed ice.
Top with a shake of nutmeg and a pinch of cinnamon. Garnish with a cinnamon stick and a piece f fresh pineapple.
AKU LAPU LAPU
This Tiki cocktail is from the Aku Aku Restaurant in Las Vegas, circa 1960.
The origial recipe is in Beachbum Berry’s Intoxica! Here I use lime juice instead of lemon and pink grapefruit instead of yellow. The rums are also different from the original which uses dark Puerto Rican rum and Myers`s. A rinse of absinthe on the rim of the glass is added for a subtle tingle.
1 oz. freshly-squeezed lime juice
1 oz. unsweetened pineapple juice
1 oz. white grapefruit juice
1 oz. orange juice
1 oz. falernum
1 oz. dark rum ( Coruba 12)
1 oz. demerara rum (Banks XM10)
1 0z Lemon Hart 151
Rinse the glass with some Absinthe.
Blend with crushed ice for 20 sec and pour into Tiki bowl or large snifter.
Garnish with Pineapple.
KILLER MAI TAI
If there is one drink in the world I think I can do in my sleep its the Trader Vic`s Mai Tai, that`s how much I love this drink and really – I make it often. This is a version that uses Silver Seal 15 year demerara rum as the only rum.
This is one of my favorite rums. (I`m a hopeless demerara lover) When I first tried it in this drink I was surprised a Mai Tai could taste that good…actually the bottle finished in 2 weeks because I couldn´t stop making Mai Tais.
I heard from some friends in London who have the original 17 year old JWray&Nephew rum that the Silver Seal demerara tastes pretty close to it. That was mainly the 28 year old they meant which now is unavailable.
This makes me believe that this rum may not be so far away either, maybe.. .even if it doesn`t exactly match the original flavor as no existing rum today does. Anyway, it makes a brutally good Mai Tai, I have never tasted the like and fortunately this rum is available from http://www.r2mshop.com/
Hopefully one day..in my hopes Appleton may create a similar rum to the 17 year old…According to Appleton the flavor is not lost.
2 oz Silver Seal 15 Demerara rum
1/2 oz orgeat
1/2 oz rock candy syrup or simple syrup
0.75 oz orange curacao
1 oz juice of fresh lime
Sprig of mint and Marascino cherry for garnish
Shake ingredients shortly and pour into an ice-packed glass. This is very important, the glass must be full of either crushed or shaved ice. Garnish with lime and a sprig of mint.
This is the Coconaut from Beachbum Berry`s Grog Log with demerara rums instead of dark Jamaican rum, as well as some more rum than in the original recipe which makes it a bit less sweet. The Silver Seal and Banks are a yummy rummy combination of 2 very fine demeraras – sub with El Dorado 15 and 12 yo . A dust of nutmeg on top for garnish.
5.25 cl Silver Seal demerara rum
2 cl Banks XM 10
4 tbsp cream of coconut
1.5 cl fresh lime
Mix in blender with crushed ice and serve in double old fashioned glass or in a wide cocktail glass.