MIXING THROUGH GROG LOG 21 – Eastern Sour

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.

EASTERN SOUR

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.

WESTERN SOUR


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!

MIXING THROUGH GROG LOG 18 & 19 – Derby Daiquiri and Don`s Daiquiri

I love the daiquiri! it´s so simple and tasty and the base of so many cocktails..

Since there´s two daiquiris in the Grog Log with just one drink in between (the Don`s own Planter`s) i put them together here in the same post.

The first is the Derby Daiquiri – a tasty daiquiri that also contains orange juice. It was created by Mariano Licudine from Mai Kai who also had been bartender at Don the Beachcomber’s in Chicago and Hollywood before being hand-picked for Mai Kai.

He created this drink for a Rums of Puerto Rico cocktail competition in 1959 and the drink has also been named the signature drink of the Gulfstream Racetrack’s Florida Derby.

Originally it was served with crushed ice and an ice shell, (must have been fabulously stunning) but since i recently did a post on ice molds i`m not into making an ice shell right now and so i make the drink the way it´s described in Grog Log – which goes just as well and is something you can serve daily if you wish.

DERBY DAIQUIRI

1 oz orange juice

0.5 oz fresh lime juice

0.5 oz sugarcane syrup

1.5 oz light Puerto Rican rum (didn´t have that so i used Havana Club blanco)

Blend with a handful of crushed ice for 15 sec. Serve in small wine goblet.

I really like the daiquiri and this version with orange juice is tasty. I had such a large glass that i made a double. Its simple, tasty and easy to make.

The next daquiri is Don´s daiquiri which uses honey-mix as sweetener.

DON`S DAIQUIRI

0.75 oz fresh lime juice

0.75 oz honey-mix

2 0z light Puerto Rican rum

Shake like hell with ice cubes and strain into saucer champagne glass.

Made by Don The beachcomber in Honolulu, Hawaii cirka 1950.

Clean, tasty…and very nice! yep the daquiri is one of the cocktail icons and forefather to many great cocktails. One of my absolute favorites together with the Mai Tai, Sazerac and Julep.

MIXING THROUGH GROG LOG 16 – Coronado Luau Special

coronado-luau-special1

A sumptuous mixture of lemon, lime and orange, delicious rums, brandy and orgeat – here´s a true tiki classic.

This was once the signature drink of the now closed down Luau Room at the Hotel del Coronado in Coronado, CA.  The Hotel del Coronado operated between 1940 to 1070. This drink is still served but now at the Forbidden Island Tiki bar as one of their specialty cocktails.

CORONADO LUAU SPECIAL

4 oz Orange juice

4 oz Sweet and sour ( 4 oz lime/lemon juice + 4 oz simple syrup

1/4 oz Orgeat syrup

1 oz Dark Jamaican rum

1 oz Light Puerto Rican rum

1/2 oz Grand Marnier orange liqueur

1/2 oz brandy

Blend with 1 cup of crushed ice for several seconds. Pour into a large tiki mug or tall glass.

Actually i did change the ratios in this, i took down the orange juice to 3 oz and the sweet & sour to 1 oz. The drink turned out very nice, a bit on the sour side but not too much. Then i added a small float of Pusser´s overproof – couldn´t resist.

I have also dug up a few links to other posts about this drink

Then i want to mention another drink that was served at that hotel that can be found in the Bum`s Intoxica and which was served with a thin ice mold in a pilsener glass. A tiki drink when served in an ice mold looks magic, especially if its dark and there´s light from candles around. It`s like a magic potion from an ancient time or something.

DEL CORONADO

del-coronado-22

1/2 oz Unsweetened pineapple juice

1/2 oz Passion fruit syrup

2 1/2 oz Orange juice

3/4 oz Fresh lemon juice

1/4 oz Fresh lime juice

1/2 oz Papaya nectar

1 oz Gin

1 oz Dark Jamaican rum

Shake well with ice cubes and pour into tall glass, or strain into pilsener glass coated on the inside with a thin ice mold.

Here`s stuff for ice molding! i don´t do that very often due to its quite a bit of work and i don´t have any ice-shaver, only a hand cranked ice-crusher.

So you need to first crush the ice, then either use a hand-mixer or beat the hell outta it with a huge wooden mortar before quickly and carefully molding it. Then finally freeze it for at least an hour or two before using the glass.

But for this drink i will do it – despite the fact that i cannot get that powdered ice and instead get roughly crushed ice, not even my ice-crusher is in good shape anymore. and my hand-mixer is broken down so i`ts the mortar way for me…Nevertheless, i get an ice mold.

Really, after you`ve got going into it it`s not that hard, you just need to have the time. In any case, the reward is great and it`s worth the effort every now and then to do it.

I haven´t yet experienced being in a tiki bar and having a few different ice molded drinks served, that would be a very cool experience but i dunno if there`s any bars today that serves them that way, i doubt it – unless there`s a special occasion or something.

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.

The magic and power of the ice molded tiki drinks…have such a drink in front of you and it`ll make you feel special!

And finally, the usual twist which contains pineapple juice instead of orange, brazil nut orgeat, Smith & Cross and Rittenhouse bonded rye, sweet and sour (2:2 lime-lemon and sugarcane syrup) a hint of coffee and then a little pure vanilla flavor from Navan.

SWAYING TIKI HEAD

swaying-tiki-head3

2 oz unsweetened pineapple juice

1 oz sweet & sour (fresh lemon and lime juice, sugarcane syrup 2:2)

0.25 oz brazil nut orgeat (use 2:1 brazil nuts to almonds and make your own orgeat)

0.5 oz Navan vanilla liqueur

1/4 oz coffee liqueur

1 oz Smith & Cross Jamaican rum

1 oz Rittenhouse bonded rye

Shake with ice and strain into a tiki mug or tall glass. Garnish with something cool.

Well, i had an unripe carambola fruit which had a gorgeous green color.

So i took a chop-stick and you stick through the fruit. Stick it through from the bottom to the top and then you cut in a spiraled manner around the stick. Then take out the stick.

If you had a lime you would be able to stretch it and get a long spiraled lime to adorn your drink with and it`s a quite stunning garnish, but with a carambola you cannot stretch. So instead i twisted each cut piece and the result you see here below.

Its fun to play with fruits and make weird garnishes (and beautiful) sometimes, just ask Kaiserpenguin.

The drink tasted like a typical tiki punch, the coffee and pineapple will forever be friends in the glass and have a few of these and your head will spin.

swaying-tiki-head-garnish1

MIXING TROUGH GROG LOG 15 – Colonel Beach`s Plantation Punch

colonel-beachs-plantation-punch-close

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 Colonel´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 don´t have the time now to do that but i think i wanna try. That will have to be another blog post.

COLONEL BEACH´S PLANTATION PUNCH

colonel-beachs-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, here´s a little twist of this drink and we move from the rattan chair to the beach, here`s a Beach Punch:

COLONEL BEACH PUNCH

colonel-beach-punch

0.75 oz fresh lime

1.5 oz pineapple juice

1.5 oz root beer

2-3 dash Creole bitters or Peychaud`s

0.5 oz demerara simple syrup

1 oz dark Jamaican rum (Smith & Cross)

1 oz aged rhum agricole

0.5 oz LH 151

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.

colonel-beach-punch-2

A peek in the glass..are you thirsty now?

colonel-beach-punch-in-the-glass

MIXING THROUGH GROG LOG 13 – Coconaut

Time to revisit the Coconaut which is a very nice Tiki drink. I wrote about it long ago and now its the 13th drink from Grog Log i stumble over. It contains only three ingredients – rum, lime and cream of coconut  (not coconut cream which is a different thing)

I like the coconut in all forms and yet i only use it occasionally, and i have tried without any success to figure out why since i really like it. Maybe some day i`ll find out.

So its rum, lime and coconut – a classic combination and such a simple drink really and very easy to play with – so let the fun begin!

COCONAUT

coconaut2

8 oz Lopez Cream of Coconut

2 oz fresh lime juice

7 oz dark Jamaican rum (I broke down the recipe and used 1 oz Smith & Cross and 1 oz Pusser´s overproof)

Put everything into a blender and fill up with ice cubes and blend until slushy. This serves 2-4.

In Grog Log there´s also a flaming version called Coconaut Re-Entry using a flaming lime shell. You remove the pulp from the half lime shell and partly fill with overproof rum and ignite it. I´m gonna do that but with my own twist of this drink. I`m not gonna leave this drink now just when the fun has begun!

FLAMING DEMERARA COCONAUT

flaming-demerara-coconaut

2 oz Cream of Coconut

0.5 oz fresh lime

1 oz Demerara rum

1 oz Lemon Hart 151

1/4 oz Kahlua Coffee Cream or other coffee liqueur

Proceed as with the Coconaut and set alight with some overproof rum in a lime shell.

Tasty, tasty, tasty! the Kahlua coffee cream added yummyness that goes very well with demerara rum.

Finally, the 2nd twist, let´s add some smoke now and see how that will taste. With smoke i mean mezcal and  i`m gonna use my favorite, the crema – made for women and a few strong men! (that´s what it says on the label) such a true thing!

And i love crema de mezcal, it´s so smooth, lightly smokey, creamy and mixes wonderfully.

SMOKY COCONAUT

smoky-coconaut

A silly name i know.-) but that´s so appropriate in the Tiki world..

2 oz Cream of Coconut

1 oz Smith & Cross Jamaican rum

1 oz Del Maguey Crema de Mezcal

0.5 oz fresh lime

1/4 Kahlua Coffee cream (again, but yes – i insist)

0.5 oz sugarcane syrup (Petit Canne)

Oh wow! if the other two were tasty but actually quite similar, this was a entirely different beast. The mezcal added depth, smoke, complexity and well…a bit of mysticism actually even if it sounds ridiculous.

I guess mezcal has that kinda thing to it and crema de mezcal is so smooth and mixing that with a thing like Kahlua coffee cream and good rum, well you sure are in for a tasty treat.

The downside is that Kahlua coffee cream is probably not available anymore unless they have made it a regular, since it was a limited edition that was launched around x-mas 2009. I used it since i need to make more use of the bottle i have. But any good coffee liqueur could be used here.

Well, rum, coconut, lime, coffee, mezcal – this was really yummy and how can you possibly go wrong with these ingredients?

MIXING THROUGH GROG LOG 8 – Boo Loo

boo-loo

When a classic cocktail is made right, it’s a marvel of balance of good flavours and it’s the same with tiki drinks. Everybody who has held a tall tiki mug or glass with a well crafted drink in it knows what I mean.

If there’s one thing I would want to repeat over and again whether its classic or tiki or other drinks it’s the use of fresh and good quality ingredients, it cannot be said enough many times. It starts right there.

Another aspect i like with the tikidrink mixing is that they allow such bountyful garnish – and here you really can play – and sometimes i like to make crazy garnishes too and with these drinks its perfect. Not that every tikidrink must or should be crowned with endless amounts of tropical garnish but the point is – with these drinks you can.

Also to serve the drink in a fruit or coconut thus making the vessel a garnish in itself is such a nice way to enjoy them. As they are tropical and everything tropical is colourful it just comes so natural with lush garnish too.

I`m going to serve this Boo Loo in a pineapple.

BOO LOO

A few small chunks of fresh pineapple

2.5 oz unsweetened pineapple juice

1.5 oz fresh lime juice

1 oz honey

1.5 oz club soda

1.5 oz gold Puerto Rican Rum

0.75 oz dark Jamaican Rum

0.75 oz 151 demerara rum

1.5 oz Demerara rum

Heat honey until liquid and mix with juices and fruit in a blender. Stir in rums and soda. Pour into 36 ounce snifter filled with crushed ice, or serve in a hollowed out pineapple.

To prepare the pineapple you may use a pineapple corer which is a plastic device, quite handy. Or you cut off the top and hollow out the pineapple center with a knife. Then fill up with crushed ice and pour in the drink.

The top can be replaced if you wish, just put a long straw in and sip slowly.

Now as for these rums, i don`t have any gold PR rum and instead i use other golden rum such as Appleton VX. Demerara 151 is hard to find unless you have either an old bottle of Lemon Hart 151 left or can buy demeraras sold from Europe which are very expensive but also very good.

LH 151 is really hard to replace..and its a shame its not marketed anymore, really, its tragic. If you can`t get any of the fullproof demeraras from Europe i guess your best bet is to mix El Dorado 15 with El Dorado highproof or something similar.

If anyone has any good ideas here, please you are welcome to comment.

Now Boo Looo needs a twist and i love turtles so this one is called Honu Honu – the word Honu is Hawaiian for “turtle” and is most often applied to the green sea turtle.

HONU HONU

A few small chunks of fresh pineapple, muddled so it gets juicy too

1 oz fresh lime juice

0.5 oz honey

0.5 oz vanilla orgeat (mix equal parts vanilla syrup and orgeat or make orgeat with vanilla from scratch or add vailla beans to orgeat and heat and steep)

1  oz rhum agricole vieux

1 oz rhum agricole blanc

Top with Club Soda

Float JWray

Heat honey until liquid and mix with orgeat, juices and fruit in a blender. Stir in rums  except JWray and top with soda. Pour into a tall glass filled with crushed ice, or serve in a hollowed out pineapple and a decent float JWray.

The JWray float is what gives this drink its “kick”.