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

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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.

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

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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 12 – Ciro´s Special

Jamaican rum, lime, Grand Marnier and Creme de Cassis makes up Ciro´s Special which is the 12 th drink in Grog Log. Nothing much written about this one, it was made in Ciro´s nightclub in Hollywood. So let´s see what this one brings in terms of flavors…

My first impression was – too tart. But of course, that also may depend very much on the limes you´re using but 1 oz is quite much of tart if no syrup is there to balance it out. Instead there´s 0.75 oz of Creme de Cassis and 0.25 oz Grand Marnier.

I added a little bit of sugarcane syrup to see if it made the drink better and it did, at least to my palate. Well, this one – i have to say – is not one of my favorites from Grog Log. But friends, its drinkable, don´t get me wrong. Just pimp it up with some sugarcane syrup unless you like it tart.

CIRO´S SPECIAL

ciros-special

1 oz fresh lime

0.75 oz Creme de Cassis

0.25 oz Grand Marnier

1.5 oz Jamaican Rum ( i used 1 oz appleton extra and 0.5 oz Smith & Cross)

Shake and strain into a cocktail glass.

So now i needed a twist as well and i really looked forward to try to transfer this drink into something more tasty – that is the fun part, not sure if i succeeded though but here it is:

KAHUNA´S BOWL

kahunas-bowl

0.75 oz fresh lime

0.5 ox hibiscus syrup

0.25 oz Cherry Heering

0.25 oz Grand Marnier

1 oz pineapple juice

1.5 oz Smith & Cross

Shake and strain into a Tiki mug or glass with crushed ice.

Quite tasty, the pineapple juice with the hibiscus syrup adds some freshness – and with Smith & Cross in the glass you can´t go wrong, really.

It suits me just fine to have some Tiki drinks now just when the winter is trying to not let the spring come through and its not warm yet, so let the rum warm us instead.

MIXING THROUGH GROG LOG 11 – Chief Lapu Lapu

Here`s one of those typically odd drink names again – so typical in the Tiki world..so who`s Chief Lapu Lapu?

Well, he was the tribal chef of Mactan, an island in the Visayas in the Philippines and lived in the years 1491–1542. So how come he´s got a drink named after him? well…if you beat Magellan – here`s the story:

Lapu-Lapu led his Mactan warriors armed with barong and spears on the morning of April 27, 1521 in a battle against Portuguese explorer and conquistador Ferdinand Magellan who with his Spanish buddies armed with cannons and guns decided to tour the Philippines in 1521.

In what would later be known as the Battle of Mactan, Magellan and several of his men were killed – and Lapu Lapu apparently got a cocktail named after him as well – but by who i have no idea.

And now there`s a statue of him that the Cebuano people have erected in his honor on Mactan Island and renamed the town of Opon in Cebu to Lapu-Lapu City. Another statue stands in Rizal Park in the national capital of Manila.

Seems like a great chief and likewise this is also a great cocktail:

CHIEF LAPU LAPU

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3 ounces of orange juice
3 ounces of sweet and sour
1 ounce of passion fruit syrup
1 1/2 ounce of light rum
1 1/2 ounce of dark rum

Shake (or blend with crushed ice) with ice cubes and pour into a large snifter partly filled with more ice cubes.

The drink is sweet and tart, and really like the addition of passionfruit syrup. You can make your own – or use Trader Tiki`s.

I decided to try to make a twist with bourbon, and hibiscus grenadine – plus a topping of hibiscus tincture which has been taken back in use after a bit of dormancy on my shelf.

PULAKA PUNCH

pulaka-punch

3 oz orange juice
3 oz sweet and sour (equal parts lemon and lime + simple syrup, 50/50)
0.5 oz passion fruit syrup
2 oz Bourbon
A tsp hibiscus grenadine
A few dashes hibiscus tincture on top of the ice

Shake with ice cubes (or blend with crushed ice) and pour into a tall or double old fashioned glass filled with crushed ice. Add a few dashes hibiscus tincture on top of the ice and garnish with a speared pineapple chunk and brandied cherry.

To make a hibiscus tincture, take an ounce of dried hibiscus flowers (jamaica) and steep in about 5 ounces of alcohol (vodka or overproof white rum) for a couple of days, then strain and bottle.

They are quite similar in taste, its just that Pulaka Punch has Bourbon. After trying these out i can now say that the result of these drinks both depends on two things i think – the passionfruit syrup and the quality of the spirits.

My advice for passionfruit syrup would be – make your own – or use Trader Tiki`s. And for the spirits, well – use the best quality you can get – and also the one´s that you like the most of course, which doesn´t have to be the most expensive ones.

MIXING THROUGH GROG LOG 10 – CASTAWAY

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Dive into the world of Tiki-intoxication..here`s two drinks for castaways and beachbums..

Slowly but surely we move forward in the good old Grog Log and the next drink is the Castaway. It has unusually few ingredients for a Tiki drink thus showing that not every Tiki drink has to contain 8 or more ingredients.

This drink has three things to mix together – Jamaican rum, pineapple juice and Kahlua. Can it be simpler?

The Castaway is according to Grog Log based on the Jamaican Dust from Durian`s Red Hand Restaurant, NYC.

Its not this cloingly sweet tropical concoction but well-balanced and very tasty indeed. The ingredients goes very well together and the recipe allows you to play with dark rums and coffee, nut or cocoa liqueurs.

CASTAWAY

castaway

3 oz unsweetened pineapple juice

0.75 oz Kahlua

1.5 oz gold Jamaican rum ( i used Lemon Hart Jamaican)

Shake well with ice cubes. Strain into a 10 ounce pilsener glass filled with crushed ice. Garnish with maraschino cherry and pineapple wedge stuck on the rim of glass.

I`m not gonna make the twist any more complicated either but just switching the ordinary Kahlua for Kahlua Coffee Cream, use dark Jamaican instead of gold and add some demerara rum to the mix as well. The Jamaican rum of choice here is Smith & Cross, a rum i love very much!

THE BEACHBUM

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3 oz unsweetened pineapple juice

0.5 Kahlua Coffee Cream

1 oz Smith & Cross Jamaican rum

1 oz El Dorado 12

Float Lemon Hart 151

Shake everything together with ice and strain into a tiki mug or glass filled with crushed ice and garnish with pineapple leaves and cherry.

It turned out very nice..i like coffee flavor in tiki drinks that has pineapple juice in them, it just fits in so well adding that spicy extra which at the same time mellows the drink.

Perfect beach drinks…or something to make you dream away the winter cuddling up in the sofa switching it for a tropical summer cuz after all that´s what tiki is all about – escapism and fun!

MIXING THROUGH GROG LOG 9 – CAPTAIN´S GROG

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Back to the Log…it was a while ago but after a time with other things going on it`s time to open that book again and keep mixing.

Next up is the Captain´s Grog – a drink originating from the Captain´s Inn, Long Beach California. from cirka 1962.

Its a mix of 3 rums, grapefruit juice, maple syrup,vanilla and almond extracts, falernum, orange curacao, lime and soda..what a mix eh? it turns out quite good though even if not my favorite of tiki drinks.

I wonder if not only a drunk tiki drink-lover would come up with this kinda mix of things to create a concoction like this and call it Captain´s Grog. Two differewnt extracts and mind you, be careful when you add these extracts since a very little goes a long way!

The recipe says 3 drops, well i used only one, but it depends on the extracts you got of course. But i prefer a very subtle taste from extracts which i find very easily can get overpowering.

Be sure to use genuine real vanilla extract from real beans and not any commercial artificial thing..actually vanilla extract is very easy to make, just let a couple split beans sit in strong vodka for a while, google a recipe and try to make your own, its so much better.

CAPTAIN´S GROG

captains-grog

0.5 oz fresh lime juice

0.5 oz grapefruit juice

0.5 oz maple syrup

0.5 oz falernum

0.5 oz orane curacao

1 oz soda water

3 drops vanilla extract

3 drops almond extract

0.75 oz Myers`s rum

0.5 oz light Puerto Rican rum

0.5 oz  dark Puerto Rican rum

Shake with ice cubes and strain into double old fashioned glass filled with crushed ice or a Navy Grog ice cone.

Garnish mint sprig and green cocktail cherry.

Well i didn`t have any green cocktail cherry so i used a fern leaf instead.

This ice cone is a fascinating thing…and does not take that much time and effort to make, actually once you et going its easy.

I don´t even keep it in the freezer overnight, i freeze it for about half hour, then warm the glass with warm water until the cone gets loose and then take it out of the glass and freeze again for another 10 mins before using it.

Here`s how to make it.

The twist of this one i call Captain`s Vahine and its a bit different:

CAPTAIN´S VAHINE

captains-vahine

1.5 oz rhum agricole vieux (Clemènt VSOP)

05. oz Pusser`s red label

0.5 oz fresh lime

0.25 oz coffee liqueur

0.5 oz rich demerara syrup (2:1 demerara sugar to water)

Top with Ting

Float Pusser´s overproof (or use Lemon Hart 151)

Garnsih something green..(mint, or fern) and a white fragrant flower

Shake all ingredients except Ting and Pusser`s overproof and strain into a tiki mug filled with crushed ice. Top with Ting, float overproof rum and garnish.

This turned out pretty nice but not awesomely mind-blowing..;-) nevertheless, both drinks were nice and worth trying out.

The Captain`s Grog is drink number nine from Beachbum Berry´s Grog Log.

MIXING THROUGH GROG LOG 8 – Boo Loo

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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”.