LOOKOUT ALL TIKI FRIENDS – BEACHBUM BERRY`S REMIXED IS SOON OUT!

bum-remixedcover

In case you already didn´t know..Jeff “Beachbum” Berry is soon having his new book BeachBum Berry Remixed released!

Remember Grog Log and Intoxica? well now these two ground-breaking books on forgotten tiki drinks are revised and updated with expanded drink history and lore, incorporating newly discovered information about the origins of the Mai Tai, Zombie, Suffering bastard, and other legendary Tiki mysteries.

And that`s not all my friends, he is also giving us 22 new original Tiki drink recipes made by himself plus 40 newly discovered, previously unpublished vintage Tiki drink recipes from the 1930s-1960s. Well if that ain´t a real treasure chest for us to dig into then i don´t know the meaning of that word.

Beachbum Berry Remixed, is a completely revised and updated anthology of the Grog Log and Intoxica!

And there is more – what about: 38 of the best new recipes from today’s Tiki revival, gathered especially for Remixed from the world’s top mixologists and cocktail writers? – now i`m thirsty..and there´s also gonna be full-color vintage Tiki illustrations and original drink photography as well as a thoroughly updated drink ingredient glossary with new product recommendations. Can it get better?

So there you have it! all we now need to do is just wait for this wonderful book to be available for purchase which is going to happen in November 2009 from Club Tiki Press,an imprint of SLG Publishing and you can also pre-order from Amazon.com.

bum2009

And here`s what the Bum has to say:

It’s coming out in late November. It’s a compendium of the Grog Log and Intoxica!,completely revised, updated, and expanded, with 107 new recipes — some are new contemporary exotic drinks from around the world, while others are newly discovered vintage exotic recipes.

The title is Beachbum Berry Remixed.  It will be in full color, with lots of new and vintage drink photos.  It’s been 10 years since the Log, and so much has happened since then — including the cocktail renaissance and the cocktail blogosphere — that the books were sorely in need of a makeover!

Much of this new info has to do with the tangled history of the Mai Tai.  In the same way that Sippin’ Safari devoted a whole chapter to the Zombie, Remixed spends 5 pages sorting out the various claims of authorship by Trader Vic, Don The Beachcomber, and Harry Owens.

Mahalo!

Jeff

Isn´t this great news folks? i know most of you tikifolks as well as myself have known this for a while but hey, this is such a great book that i happily blow the horn;-)

And let`s face it – The Bums books are priceless – and to the Bum i just wanna say – mahalo..

LET´S MAKE SOME LOVELY TAHITIAN VANILLA BEAN SYRUP

vanilla

Have anyone who knows me missed that i love vanilla? I use it all the time and i even grow 4 varietes of vanilla orchids but not to try to get any beans of course, i just find those climbing plants lovely and exotic also without flowers.

Vanilla is apart from a flavour and aroma booster both a beautiful and fun garnish, i mean really.. just look at this.

I have more than once received the question how to make a good vanilla syrup, and so i decided to write about it, its really simple. First – there are different vanillas and they taste differently.The most common is the bourbon or Madagascar vanilla.It’s a nice vanilla – with that lingering warm – inviting and exotic flavor typical for the vanilla bean after its cured.

The Tahitian vanilla bean is a different variety and is highly prized among chefs for its unique lovely floral character, probably developed over many years in the rich volcanic soil in the Tahitian islands. Its believed that the Tahitian vanilla – vanilla tahitensis has evolved from the original vanilla planifolia and developed into its own species with its own flavor and character.

The beans are fatter, shorter, more plump and oily than other vanilla varietes and the fragrance and flavor is really special.This is the vanilla of choice also for me.

Its usually not cheap, not if grown on Tahaa also known as the vanilla island in French Polynesia. But the species vanilla tahitensis as its called is also grown on Papua New Guinea and those grown there are less costly but they are also very flavorful with the typical character of the Tahitian vanilla bean. Still these cannot exactly compare to those from Tahaa even though very good. The difference isn´t that big though but its the soil creating a slight difference and nuance in aroma and its also about the feel.

It was a while ago that i had beans straight from French Polynesia, after that i`ve had those from Papua but these are certainly not bad at all.

So when i make my vanilla syrups i use the Tahitian vanilla bean almost all the time, but why not mix the two sometimes? Or even adding a third, the Mexican bean? Which is also regarded in flavor to be close to the bourbon vanilla.

I always let my syrups boil for about 2 mins and then simmer for a while before finally being taken off to cool. I prefer the boiled syrup for two reasons – one is that the 2 minute boiling helps to prevent molding, and second -–a boiled syrup has a thicker more viscous and rich mouthfeel than syrup made with the cold method (shaking the sugar and water in a jar until it disolves) At least that`s my own experience.

To make the vanilla syrup here`s what to do:

vanilla-syrup

Take 2-3 beans and split them lengthwise and scrape out all those wonderful tiny little black dots – the seeds. Add to a pan 2.1 or 1.1 sugar to water and add the beans and seeds. Choose a good sugar, like a finely textured light or dark raw cane sugar. Heat up and boil for 2 mins, then let simmer on low heat for about 10 mins and stir sometimes.

A little trick i`m frequently using for a tasty syrup when using a light sugar is to add a pinch of light muscovado – that is nom nom.

Take off the heat and cool. The longer you leave it to cool and steep the more vanilla flavor you`ll get. Then strain and pour in clean bottles. I sometimes leave the beans in the bottles as well.

So what are you waiting for? Get working on the stove and before you know it you`ll have a wonderful vanilla syrup  – vanilla syrup really enchances the flavor in many cocktails.

TDN CELEBRATES 1 YEAR ANNIVERSARY! And its TIKI!

tiki-cloud-5

TDN TIKI-TIME! THE WORLDS BIGGEST ONLINE COCKTAIL PARTY – ONE YEAR CELEBRATION!

I can´t believe how fast time has flied, its time for our 1 year anniversary of the Mixoloseum’s weekly online cocktail party – Thursday Drink Night aka TDN!

It started so small and it has grown more than i could imagine during this year that has gone. There has been many nice cocktails made – no less than 500 original cocktails – and that during 50 TDNs and every time its fun to be there chatting and mixing the night away. I have lost count on how many beautiful sunrises i´ve seen during aTDN night.

To quote Rick over at Kaiserpenguin who is the founder of this tremendously fun event:

“When Thursday Drink Night began as a small gathering of booze nerds who just wanted another excuse to hang out and mix cocktails, I had no idea we’d be looking back a year later at 500 original cocktails and a mountain of prestige.

Brands are now building TDN into their marketing budgets, and it has become the “cool thing to do” as word continues to spread.  And not little brands, but huge marketing behemoths like Diageo. Live events are no longer a special treat, but built into nearly all upcoming sponsored nights.”

“The Mixoloseum has hosted 50 Thursday Drink Nights since the first mixological day. In that time, cocktail enthusiasts, writers, and bartenders have created over 500 original cocktails using everything from Fernet Branca to buttermilk.

Guests who once came in fear of all the homemade syrups and bitters being slung about like fool’s gold in the chat room now make their own cinnamon syrup, have two local sources for Ting (in case one runs out), and don’t bat an eye when someone calls yellow Chartreuse instead of green.”

So arm yourself with your rums, other spirits, fruit juices, syrups, bitters and tinctures, crazy garnishes plus your tikimugs and glasses and join the fun together with our beloved Guest Jeff “Beachbum” Berry, and the whole array of cocktail enthusiasts, bartenders and cocktail bloggers and if you submit a drink you have the chance of winning premium prizes.

Here are the details:

The Prizes

Best Original Tiki Drink – 50cm gold Japanese bar spoon
Best Gin Cocktail – Bottle of Port of Barcelona gin signed by the distiller.
Best Absinthe Cocktail – Bottle of Obsello absinthe signed by the distiller.
Best Spiced Rum Cocktail – Bottle of Old New Orleans Cajun spiced rum
Last One Standing – If you close the doors on our party, you will get yourself a pick of one of Mud Puddle’s six new cocktail book releases.
First two newcomers who submit a drink – More books! Pick from Mud Puddle’s line-up.

We’ll also be giving out Annual Awards throughout the night (e.g. Person who consistently submits the worst drinks).

To join TDN Tiki – sign in to the Mixoloseum Chat Room this thursday sept 3rd at 7pm Eastern and join the TDN which will go on until last man standing to blow out the tiki torch or we all get moemoe.

Okole maluna!

big-maitai-transparent