MIXING THROUGH GROG LOG 7 – Blue Hawaii

blue-hawaii-and-green-motu

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.

MxMo XLI: VODKA IS YOUR FRIEND

mxmologo

And so its time again for the next Mixology Monday!

The one in July never happened..and good was that, i think many agree. For myself, i did completely forget about that one – wound up in the after-waves of the Tales and i don`t think i was the only one.

So what`s on the topic for this one? well…its actually vodka and our host Amelia at Felicia’s Speakeasy says:

The theme of August 10th’s Mixology Monday is “Vodka is Your Friend.” The recent high profile bashings of vodka interspersed with a few weak “yeah, buts…” left me wondering, is vodka the axis of evil, our most dangerous enemy? While it may not be the life of the party, experts agree: Vodka’s obituary does not have to be written just yet.

Thanks for hosting! this should be fun.

So there we go…let´s see now what to do with this spirit said to be the best selling spirit of all in many places. I`m not usually a vodka drinker despite growing up in a vodka country but i do for the moment have a bottle of Uluvka and then a 176 proof Balkan in my bar which so far has been used for infusions. I`m of the opinion that there´s not that much flavour in vodka but i do know that there are vodkas out there with flavour.

Its true though that becuase its quite flavourless its like an empty canvas for you to spread about your fresh local fruits, vegetables, herbs and spices. That´s the good thing. On the other hand i think its more fun to pair my mixers with various types of flavourful spirits..

When i was in New Orleans we went to a great place called Attiki and they served the best Bloody Mary i ever had (but it was made with gin.) Ever since i had that one its been in the back of my head to try to make a variation of it at home. And so now with vodka as a topic in this MxMo i  find a perfect opportunity to make a New Orleans style Bloody Mary.

I made some research on the net for various Nola style Mary`s and found a few recipes and then made my own variation.

NOLA STYLE BLOODY MARY

bloody-mary

* 2.5 oz tomato juice (i made from fresh very ripe tomatoes and added a tbsp tomato paste as well plus the bajou blast)
*2  oz vodka (Uluvka)
* 0.25 oz overproof vodka (Balkan)
* 0.5 tsp  fresh lemon juice
* 0.5 tsp  fresh lime juice
* 0.5 tsp prepared horseradish
* Worcestershire sauce to taste
* Louisiana hot sauce to taste
* pinch freshly ground black pepper
* pinch  Bayou Blast
* dash Peychaud´s
* 1 tbsp of the juice from okra jar
* Pickled okra, for garnish
* Green olives for garnish
* Black olive coarse sea salt to rim the glass

For tomato juice: Blend a couple of ripe tomatoes in a blender and strain. I also mixed in the Bajou blast here.

Prepared horseradish: Take a very small piece of horseradish and add 0.5  tsp cider vinegar and water and puree in mortar until smooth.

Bayou Blast: For one drink take a pinch ea of these things and mix them well: paprika, salt, garlic powder, onion powder,dried oregano,dried thyme, black pepper, cayenne. All dried spices.

Rim a tall glass with black olive coarse sea salt and set aside. Shake well over ice and double strain. Garnish with a pickled okra and 1-2 olives.

Sugarcane bar