MIXING THROUGH GROG LOG 16 – Coronado Luau Special

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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

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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

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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.

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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!