Tiki Bars – Latitude 29

Latitude 19

And so finally I got to go the Latitude 29! I´ve been waiting since they opened with great anticipation and (high) expectancy…..well…I try to not have too high expectations whatever it is, better to have an open mind, but with this one i`s a bit different….because this is the BUM`s place….this is the man who uncoded all the secret codes and brought us all these lost drink recipes and who wrote no less than six stellar books on the subject if you count in Taboo Table.

His books have been my to go tiki drink (and history) books for years and so now he and his wife Annene Kay aka Mrs Bum opens a real tiki bar in my favorite city New Orleans!

And I wasn`t there when they opened….and had to wait all the way until this year´s Tales before I could finally go and see it  – and in the meantime I`ve been drooling over all the food and drink pictures (can you say Tahitian Steak Frites?) and the drinks…..oh the drinks….

I`ve seen so many beautiful pictures of these drinks that I didn`t know what to start with….but I ended up ordering a Pontchartrain Pearl Diver as my first drink – in the NEW Pearl Diver`s glass! 🙂

The Pearl Diver`s glass, the Swizzle cup and the skull barspoons are all new for this summer in collaboration with Jeff Berry and Cocktail Kingdom and they were sold at the Tales but are also available online. The vintage Pearl Diver`s Punch glass is more or less impossible to find anymore so I`m really happy they are re-making them and same for the cool swizzle cup! I hope to see more re-making of these type of vintage tiki drink glasses….

And not only are the glasses really cool they come in beautiful vintage looking packages too!

Latitude29 Pearl Diver 3

The Pontchartrain Pearl Diver was good…..very very good – well balanced and oh so tasty! I didn`t try so very many drinks during the Tales because it was so incredibly busy….and so was I…so I decided to wait until after Tales and THEN go there for some serious drink tasting!

So last friday I went there early and I sat there and happily indulged Tahitian Steak Frites with luscious Coconut Butter and later a Mahi Mahi Bahn Mi accompanied by a whole array of drinks until in the evening, I actually spent a whole “working day” in the place!

And I had a nice chat with the Bum, about rums and rums and rums…and of course, tiki drinks. I was indeed a very good day….The place is so cool and relaxed, beautifully decorated and the music is great! with everything from real good and cool old style Jamaican reggae to surf music! and the co-bar manager Steven Yamada and his staff are very attentive, friendly and nice.

It`s really a place to go not only for the great drinks and food but also to escape from the world outside and it doesn`t matter if there´s big windows to the outside world…..because this is New Orleans! and the view from the beautiful arched windows is nothing but beautiful….over the pool and the tropical plants in the courtyard of Bienville House Hotel.

This used to be housing the former Iris restaurant, I went there in 2009 with all the Tales bloggers and now I cannot recognize the restaurant and bar anymore, it´s a total different world! quite the transformation….the only things that looks the same is the courtyard and the hotel lobby.

Take a look:

2009-2015 2

Back in 2009…Alan Walther tends the bar at Iris…..and he did serve some amazing cocktails! he later moved on to Loa, this was long before the Iris became what it is today – a true tiki haven!

2009-2015

The Tales Blogger Dinner in 2009 in the former Iris restaurant, the same view today of the beautiful courtyard and pool but the dining room has dramatically changed…..

Bienville House Hotel Courtyard

This is such a tranquil and peaceful place….if staying at this hotel you get both all this plus the Latitude29 in one place…..

Pool view through window

Eat Drink and be Merry!

drinks collage

Hurricane, Kea Colada and Royal Hawaiian Cocktail.

The food menu has something for everyone! executive Chef Chris Shortall and his staff creates their own take on modern Tiki Cuisine which is playful and tasty and there`s something for everyone including options for vegetarian, vegan and gluten-free guests.

First thing I opted for was the Tahitian Steak Frites which I`ve been dreaming about since they opened…..

The Tahitian Steak Frites are tender, luscious and juicy (I ordered mine medium-rare) served with hot crispy thin fries and a tasty dipping sauce plus a dollop of coconut butter on top! the Bum told me that in Tahiti they add coconut to the cow´s diet and therefore everything the cows are producing have a touch of coconut flavor…heavenly….and so they wanted to re-create that idea here with the coconut butter.

I LOVE it!

Steak frites collage

I`m not joking, I think I could eat this almost every day….the meat is so tender and melts in your mouth together with that lovely coconut butter….

The Mahi Mahi Bahn Mi is wild caught Mahi poached in coconut oil, jalapeño, sriracha, and shallot….and at a Chef`s Challenge before the Tales I tried the ribs which are very tasty too….and not to forget the crispy green beans!

Another nice dish is the Shrimps in Blanket, the gulf shrimps here really are something special. They are big and juicy….and have more shrimp flavor than shrimps I`ve tasted anywhere else.

Latitude shrimps in blankets

Shrimps in Blanket

Latitude 29 Sahimi beans

These green beans were amazing…..

An array of seductive tropical tiki drinks…..

Latitude 4

When you enter a tiki bar you want to be seduced….you want to forget the daily struggles and take a “trip to the South Seas” with exotic tropical drinks! (inspired by drinks in the Caribbean….) 🙂

So I started with the Pontchartrain Pearl Diver….it`s such a good drink!…..balanced, fruity and rummy! The Pearl Diver is a mix of honey-butter-spice mix blended with passion fruit, lime and Jamaica rum. The butter adds a wonderful slightly viscous mouth-feel, if you didn`t know it was butter in the mix you wouldn`t know what it was but you would know there was something there….

After the Pearl Diver I had the namesake drink of this bar – the Latitude 29…..it comes in a tall glass wrapped in banana leaf for that real tropical feel – and you get that cool gorgeous swizzle stick! – made after the wall art by Bosko! The drink is made with eight-year Demerara rum, passion fruit purée, house made Madagascar vanilla syrup, orange, pineapple and lemon.

They are both gorgeous in their presentations with the Pontchartrain Pearl Diver in the new re-made super cool Pearl Diver`s glass.

Latitude29 collage

The Latitude 29

The Rum Barrel is according to the menu a communal drink but it says “For 2 to share, or 1 thirsty pirate to hoard. A kill-devil’s brew of 3 rums, 4 juices, multiple herbs, spices and sweeteners …” – so apparently I`m a “thirsty pirate” since I had no problem drinking it all by myself….

It sure makes you feel like a rummy pirate! 😀

It`s presentation is BEAUTIFUL! and fun! see the picture….they really take time to garnish up these beauties….and the drink itself is strong and rummy/fruity/spicy. One of my favorites!

Latitude 7

Rum Barrel, complete with pineapple peel, cherries, orchid, swinging monkeys and umbrella! superfun garnish 🙂

And so is the Coffee Bongo…..also incredibly nicely garnished….with a pineapple leaf cut out to look like a palm tree frond…..topped with two coffee beans….stunning! the drink is also strong/spicy and rummy with lots of character and if you like coffee and pineapple together, you find it here.

Latitude 23

Every drink is not rum though….there´s a drink called “Outcast of the Islands” which was amazingly tasty and is a mix of London gin and Persian lime…with cinnamon, ginger, almond and anise, heavenly….

And it LOOKS heavenly too! it comes served with an ice shell…..how cool is that? and the Navy Grog comes with the iconic ice cone which is made with the Bum`s ice cone device sold by Cocktail Kingdom (as well as the Pearl Diver`s glasses, the swizzle cup and the skull bar spoons)

And there are drinks with bourbon, brandy, tequila, beer and vodka….but I haven`t tried them all yet….there`s something for everyone in the drink menu too. Me, I tend to mostly stick to the rums….

Ice cone shell drinks

Outcast of the Islands and the iconic Navy Grog

The Professor Remsberg`s Punch is a very interesting drink and very tasty too, the drink contains “Fine old Guadeloupe rum, gently stirred with lime and a Caribbean spiced syrup discovered over 30 years ago in San Juan by the Professor himself”…….I wonder what is in that syrup? If you didn`t know, Stephen Remsberg is the world´s biggest rum collector.

Latitude 21

Professor Remsberg`s Punch

All the drinks at Latitude 29 are good and well balanced, from the (real, no chemical-mix) Hurricane, Mai Tai, TOTC Swizzle, Nui Nui, Kea Colada, Royal Hawaiian Cocktail, Lapu Lapu, Hawaii 504, Missionary`s Downfall and the Paniolo….which is Kentucky bourbon and Hawaiian macadamia nut liqueur shaken with lime, house made cranberry syrup and a dash of molé bitters.

It`s evident to me that they pay as much attention to the garnishes as the drinks themselves because some of these drinks ar off the charts when it comes to beautiful presentations! you get a little work of art in your hand!

And the drink names alone takes you on a exotic journey…..a lot of them created back in the heydays of tiki.

Tasty, exotic and beautiful.

Hawaii 504

The Hawaii 504

You know, you need to go there and just try all these heavenly things! btw….between 3 and 6 pm every day it´s Happy Hour with a special menu….where among the drinks you`ll find the Banana Banshee and the Royal Hawaiian Cocktail….both perfect to cool you down when it´s hot outside which is a guaranteed thing in New Orleans during the summer.

And the best thing of all….you get the Steak Frites for half the price! what is there not to love?

The Banana Banshee is a frozen cocktail with Jamaican rum, lime, coconut milk and coconut cream, fresh banana and aztec bitters and topped with grated chocolate!

Lat29 Banana Banshee 2

Banana Banshee

I also ordered a few off-menu drinks with the help of Jeff Berry`s Total Tiki app, such a handy thing to have! and they were delivered top notch! I think Steve outdid himself with the Coconaut….coming beautifully garnished with a Cruzan Blackstrap float on the side. It tasted absolutely heavenly…..it was a mix of Hamilton 151 Demerara, El Dorado 5, for the rums plus that lovely float of blackstrap to pour yourself 🙂

Coconaut collage

This Coconaut was incredible!

The Zombie was spicy and nice just as I expected, and just about right with the strength, and the Kamehameha Rum Punch did live up to it´s name…..

Kamehameha and zombie

Kamehameha Rum Punch and the Zombie…..

This interesting drink recipe is from Sippin`Safari and originates from the Hotel King Kamehameha in Kona, Hawaii, as the origin of the drink around 1960.

So who was King Kamehameha you might ask?  Kamehameha – also known as Kamehameha the Great was the head of a dynasty ruling the Hawaiian islands for more than a century. The name Kamehameha (pronounced kuh-may-ha-may-ha) means “the one set apart.” He conquered the Hawaiian islands and formally established the Kingdom of Hawai`i in 1810.

This drink is actually named after the Hotel King Kamehameha in Kona, Hawaii who took the name after the great Hawaiian King – Kamehameha.

Every year on Kamehameha Day (June 11, a state holiday in Hawai’i), National Statuary Hall is the scene of a ceremony in honor of the king and the statue of Kamehameha the Great is draped with lovely (and loooong) leis of fragrant flowers from Hawai’i. The Festival continues to pay tribute to Kamehameha and acts to preserve and perpetuate the Hawaiian culture.

Communal Drinks

And as every tiki bar should, there:s also a couple of different communal drinks on the menu, the newest one is a monster drink called the “Plantocracy Punch” for 6-8 people but we were only three so we tried the Lapu Lapu which uses a recipe which according to the menu is a Don The Beachcomber’s “lost” unpublished 1964 recipe, recently discovered by the Bum and presented here for the first time in over 40 years.

And of course it`s appropriately garnished with little mermaids taking a rummy ice bath…..

Lapu Lapu collage

Fruity, spicy, rummy Lapu Lapu and little mermaids swimming in the bowl….

Latitude 16

Rums….

Samaroli rums collage

While sitting in the bar I spotted two Samaroli rum bottles….and so of course I ordered a sample of each….and with the rum samples you get a small shot glass with water and a dropper, neat.

One was the 13 year old Guadeloupe 1998 Rhum Agricole and the other 1988 Demerara Dark Rum. The Guadeloupe is spicy and a touch smokey, with a strong character but at the same time, not too aggressive, it´s fruity, peppery, balanced and picky but also smooth.

A few drops of water brings out a whole array of tropical fruits flavors! this rum is incredible. I REALLY liked it!

The 23 year old 1988 Demerara rum had flavors of wood, macerated tropical fruits, apricot, vanilla, banana peel, mango and something else I couldn`t define…..but here a few drops of water didn`t bring out much change….still very woody, strong and fruity. Also a very good rum! Both of these rums are distilled in the Caribbean and then matured in Scotland.

They are not cheap but they are unique rums and they give you something to remember.

Then I saw a curiosity on the menu….it had a sort of mellow toasty coconut flavor…interesting….and I think it also could be used as ingredient in some of the drinks maybe? how about a Toasted Coconut Daiquiri?

Toasted coconut collage

The Interior Decor…..

TD art

Here is top crafts….the first thing you notice is of course the big centerpiece which now is in the same spot as the huge mirror was when it was the bar at Iris. The centerpiece is a huge carving of the Pacific Islands in a map in the forms of small tikis made by Daniel Gallardo aka Tiki Tiablo, and it`s a stunning work of art!!

Here is a collage of close-ups of the “Islands” in the map and there´s a nod to New Orleans too….do you see the fleur de lis on top?

TD map collage

Bosko Hrnjak did all the new (non-vintage) light fixtures and all of the new (non-vintage) tiki carvings, wall panels, etc, over 50 of them in total. And Dave “Basement Kahuna” Wolfe did 8 Easter Island carvings on the hut wall-dividers.

It`s all beautiful….

wall art collage

lamps collage

Another (practical) thing I greatly appreciate are the power outlets with USB ports located on each side of the tables, I wish more bars had that, it should be standard everywhere.

Tiki glasses, Barspoons and Orgeat

Latitude 11

All tikiphiles already knows about the Pearl Diver`s glass, the swizze cup and the cool skull bar spoons which you can find at the Cocktail Kingdom which I mentioned above….but a new thing is the Latitude29 orgeat which comes in a heavy round glass bottle and is sold in the bar.

I haven`t tried the orgeat yet even though I bought a couple of bottles (USD 15 each) but i`m out travellling so that will have to wait.

So to sum it all up, what I was looking for was how the food and the drinks tasted and were presented and if there´s consistency….(and yes I have returned) and how the decor and the feel of the place was, what music did they play and how loud? is it possible to have a conversation or do you have to scream? and how I was treated as a guest.

Personally I have nothing to complain about, the food and drinks are top class, the decor tasteful and genuinely tiki, it`s a laid back and relaxed feel, the staff attentive, professional and very sweet and so I`ll keep coming back, this is now my primarily watering hole in New Orleans :-).

That said there´s a lot of very good bars here, I just happen to really really like well made tiki drinks and in the relaxed vibe and environment of a real good tiki bar, there I feel the most at home.

Samaroli Rums and Pearl Diver at latitude 29

 

Interior pole

 

Bum sign

TOTC 2015 – Events, Competitions and Tastings!

It`s fun at the Tales! so many tastings, so much to try and so many events and parties…..well you can only do so much…..and you will STILL be uber busy…. 🙂 When I try to remember all the things that we did it all get`s a bit confusing, but here are as a sort of Tales wrap-up of a couple of the fun things we did:

angostura cocktail challenge finals

House of Angostura Brand Ambassador, the one and only, Daniyel Jones, picture Laura Godel.

House of Angostura Cocktail Challenge Finals at the House of Blues!

Angostura collage

This was a great event and with great food! The House of Angostura always takes well care of you….and this time we got to make our own roast-beef poboys…. 🙂 how cool is that!? then try and vote for the contestants drinks. My favorite drink was the Trinidad Cobbler made by Elizabeth Michiewicz and she also won! see her beautiful winning cocktail here and get the recipe to both the cobbler and her other drink, “The Lost Days”!

The House of Angostura also won the Spirited Awards cathegory for Best New Spirit or Cocktail Ingredient!! with their latest product the Amaro di Angostura! a product I have tried and reviewed earlier and it`s such a nice product, congrats! well deserved!

Angostura Pool Party

Angostura also had a pool party -“Orange is the new Black” but we did not manage to get there early unfortunately…and that was a bummer because I really wanted to get me on of those gorgous bath towels….oh well… and the place was so packed you could barely walk…..

And then they also had a tasting which I sadly missed because I was at a seminar….that`s the problem, there`s many things that happens at the same time…and sometimes it´s damn near impossible to pick or make it in time…

Tiki Titans at the Cane and Table

cane and table jet pilot

Cane & Table Featuring Flor De Cana

The Dynamic Duo so powerful they sprouted a third head! Get ready for a night of rum-filled misadventures when three modern masters of the exotic cocktail pour their takes on three vintage drinks from the big three: Donn Beach, Trader Vic, and Steve Crane!

With a little help from our friends at Flor De Cana, you’ll find respite from the NOLA heat inside the historic confines of Decatur Street’s own Cane & Table.

Sip on refreshing rummy libations lovingly served by Nick Detrich (co-owner, Cane & Table, bartender, and affable ginger), Paul McGee (co-owner Lost Lake Chicago, bartender, and beard connoisseur), and Martin Cate (owner Smuggler’s Cove San Francisco, plays a bartender at Tales).

The seductive sounds of bongo drums and electric drink mixers will guide you to safe haven in our rum-filled port! Come thirsty!

The Dynamic Duo`s were back this year again!

Cane and table collage

It was hot and yes we were thirsty………

Cane and table collage 2

The Lost Lake and the Jet pilot!

cane and table collage 3

Brought to us by these hard working guys!

Bulleit Family Affair Presented by Bulleit Bourbon

Bulleit fam affair

Every year the Bulleit family presents a lavish tasting or dinner at the Tales and this year was no exception, the Bulleit tastings are simply NOT to miss! not only is this a nice bourbon (and rye) but it`s also a very nice family; they are really nice people.

This year they caught me by surprise though…because they had King Cake!! I didn`t expect that at all….not in the middle of the summer! but when I think about it, I remeber last year, they had Crawfish Monica….so obviously they are trying to pamper us with some of the best of the out of season things you can get here! 🙂

And did I enjoy!

But it was not just the King Cake and the grits and the everything else you could eat, it was also great cocktails served and not the least, nice people and a good time to be had!

Bulleit King Cake

Bulleit King Cake…

Bulleit King Cake coll 2

….and more King Cake…where else can you get both king cake and cheese grits on the same freakin`plate?! only at the Tales! and it made a fab breakfast 🙂

Plantation Stiggin`s Fancy Pineapple rum!

More nice tastings….refreshing cocktails from Rhum Barbancourt and then of course, the famous Stiggin`s Fancy! all these tastings everywhere….it`s one of the best things I think! that and meeting all the people but of course also the seminars.

plantation stiggins tasting 2

And not only did I see a whole lotta pineapples at the Stiggin`s tasting but I also met a real pineapple man!! ;-D I don`t know how he does it…but Rocky is everywhere!

An interesting take on the Mai Tai was also presented –  the “Mai Oh Mai Stiggins Fancy” based on the Trader Vic`s recipe but with a twist, containing Plantation Stiggins’ Fancy Pineapple rum, fresh lime, Ferrand Dry Curacao, salted macadamia nut syrup, and Fee`s barrel aged Whiskey bitters and then garnished with such a thing as a savory blue cheese stuffed olive!

Plantation Stiggins tasting

The elusive Stiggin`s Fancy, the Plantation Pineapple rum that tastes like a dream!

Rhum Barbancourt

Quickly we passed Rhum Barbancourt`s tasting on our way to a seminar…..but we tried a a cocktail with Rhum Barbancourt and the Pango. It was very nicely set up with beautiful tropical decor but too little time……

Barbancourt 12

Rhum Barbancourt and Pango.

Barbancourt

Puka Punch Challenge 2015

Puka Punch 4

This weekend it was all about the Puka Punch! and that`s a nice drink using many rums so you can play around a bit with it!

Puka Punch Challenge recipe logo collage

The Puka Punch was made by Ray Buhen of the Tiki Ti in the 1960s (in 1961 Ray opened the Tiki Ti, now owned by Ray`s son Mike and grandson Mike Jr)

For this Challenge, I made two Puka Punches, the first one (in the picture on top of this post) was made with the recipe above but using different rums, Old New Orleans white rum, Blackwell rum and floats of demerara and blackstrap.

The second one is Puka Punch double! a wicked combination of Smith and Cross, Rougaroux Fullmoon Dark, Rhum JM agricole blanc with big rich floats of Lost Spirits Distillery 151 Cuban and Cruzan Blackstrap! to round up the‪#‎PukaPunchChallenge2015‬

This rum combo turned out fantastic! and the recipe is a twist of the classic one:

PUKA PUNCH  3

Puka Punch Double

2 oz fresh lime juice

2 oz mango juice

0.75 oz passion fruit syrup

0.75 oz orange honey mix

0.25 oz falernum

1 oz Smith and Cross

1 oz Rougaroux Fullmoon Dark

2 oz Rhum JM agricole blanc

Floats of equal amounts of Lost Spirits Distillery 151 Cuban and Cruzan Blackstrap, to taste

2 dashes Angostura bitters

14 oz crushed ice

Blend in blender at high speed for no more than 5 seconds and pour unstrained into a 25 oz snifter and add more crushed ice if needed. Pour the floats and don`t be shy! Garnish with 2 speared pineapple chunks and 2 maraschino cherries, two orchids and two tropical leaves.

TIKI 2

The Floating Rumshack tiki is happy! belly full of Puka Punch…..

If you want to join the Challenges or just take a look at all the nice drinks, follow @el_nova_1 on Instagram for updates! and for the drinks, the hashtag #pukapunchchallenge2015

Lapu Lapu Challenge 2015!

Aku-Aku-Lapu-cocktail blog w

So we`re moving into the fifth Challenge which is Lapu Lapu drinks! I really like that…

Look for the hashtag #lapulapuchallenge2015 on Instagram and make sure to follow @el_nova_1 for updates! make your own drink or order a Lapu Lapu in a tiki bar or bar and post up your picture to the #lapulapuchallenge2015 on Instagram! you might win a little something 🙂 and if you don`t you will have a lot of fun and good drinks, so it´s a win-win!

Lapu Lapus are some strong rum drinks and it is said that they bring magic and makes you “see things on the other side” – whatever that means…

Well I´m gonna find out! 🙂

The term Lapu Lapu drinks comes from a legend that for some obscure reason happened to be the name sake of the drink Chief Lapu Lapu. The name is after the Filipino chief Lapu Lapu – who defeated Magellan in 1521 (you can read about the legend in Remixed)

Lapu Lapu Collage

And how that name so many years later was used to name rum drinks served in the polynesian restaurants during the great tiki era is one more of those mysterious things that belongs to the rum soaked tiki drink world..

There´s also a Disney version of a Lapu Lapu served at the Polynesian resort in a hollowed out pineapple (like the Boo Loo) containing rums, orange juice and sour mix.

The Lapu Lapu drinks mentioned in Jeff Beachbum Berry`s Remixed are the Chief Lapu Lapu, Aku Aku Lapu and the lesser known Kikuya Lapu (all are on page 61-63 in Remixed)

These three are all different incarnations of the same drink and it´s a drink large enough to serve two people but of course they can be enjoyed by one, it´s just a lot of rum!

I can´t say which one of these i like the most, they are all tasty and the Aku AKu Lapu packs a serious punch. The one here is the one I made for the challenge:

Aku Aku Lapu

Aku-Aku-Lapu-cocktail-2 blog w

1 oz lemon juice
1 oz unsweetened pineapple juice
1 oz grapefruit juice
1 oz orange juice
1 oz Falernum
1 oz gold rum (I used Lost Spirits 151 Cuban)
1 oz dark Jamaican rum (I used Blackwell)
1 oz Lemon Hart 151 Demerara rum or Hamilton 151 – I`m out of Lemon Hart and have no Hamilton 151 so I used Our Rums and Spirits 24 Year Demerara which is very woody and strong
16 oz crushed ice

Blend at high speed for about 20 seconds. Pour into large snifter or bowl and add more ice to fill. Traditional garnish is a gardenia, but I also added a thick orange peel and some fresh mint.

This one is from the Aku Aku restaurant in Las Vegas cirka 1960. In Intoxica it says the Aku Aku once fronted the Stardust hotel along with two massive moais or Easter Island (Rapa Nui) statues. The phrase Te pito o te henua has been said to be the original name of the island.

Aku Aku was the book title of Thor Heyedahl´s bestseller – an author i have enjoyed over the years. His theory on how those giant moais were moved gave name to the word aku aku:

Aku Aku – To move a tall, flat bottomed object (such as a bookshelf) by swiveling it alternatively on its corners in a “walking” fashion. [After the book by Thor Heyerdahl theorising the statues of Easter Island were moved in this fashion.] source: LangMaker.com. Aku Aku also has another meaning to the islanders: a spiritual guide.

Chief Lapu Lapu

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3 oz orange juice
2 oz fresh-squeezed lemon juice
1 oz sugar syrup
1 oz passion fruit syrup
1 1/2 oz dark Jamaican rum
1 1/2 oz light Puerto Rican (or Virgin Islands) rum

Shake well with ice cubes in a large shaker and pour into a large snifter. Add more ice to fill.

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A Pineapple Bowl is carried by two Tikis….

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….guarding the….

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CHIEF LAPU LAPU!!

(In a gorgeous pineapple tiki mug by Scott Taylor, @tikipop on Instagram)

I find this one to be as tasty as the Aku Aku Lapu even though it`s not as strong….but there´s always room for a float if you wish….

Here`s another one, the Royal Hawaiian Lapu Lapu, the picture is from an old post. This recipe dates back to cirka the 40’s and 50’s from the former Royal Hawaiian and like many old tiki bars the Royal Hawaiian Lapu Lapu is a well guarded secret and this recipe I found on Tiki Central, not sure how authentic it is but it seems to be the closest you can possibly get unless it actually is the real original recipe.

Bonus recipe:

Royal Hawaiian Lapu Lapu

Royal-Hawaiian-LapuLapu-blog w

Half fill a brandy snifter of shaved ice, or if you can`t make that, use a crushed ice as finely crushed as possible but it won`t be the same.

A tsp each of simple syrup orgeat and passionfruit syrup

2 oz of light rum.

A mixture of 60% pineapple juice and 40% orange juice, which should fill up the glass almost all the way to the top. Leave just enough room for the floater, at least 2 oz.

A floater of really dark rum, like Whalers.

Not part of the recipe but I also added 0.5 oz of fresh lime juice to it because I like the freshness you get from freshly squeezed lime.

Enjoy the Lapu Lapus!

Don`t forget to follow @el_nova_1 on Instagram!

Jet Pilot Challenge 2015!

Jet Pilot Challenge

Last weekend was the Fogcutter Challenge…..and this weekend we continued the boozy activity with the Jet Pilot Challenge! you were supposed to make a Jet Pilot or a variation of it and post up the picture on Instagram with the hashtag #jetpilotchallenge2015 and best picture wins a prize! you don`t even must make a drink yourself you can take a picture of a Jet Pilot in a bar too.

Follow @el_nova_1 on Instagram for updates and check the #jetpilotchallenge2015 for more boozylicious pics! there will most likely be more Jet Pilots posted there as I write and post this as well as the next challenge coming up being announced.

The Jet Pilot was one of the most copied drinks during the hey days of the tiki era, and the drink had many names – the drink was known as the Ace Pilot, Space Pilot and Astronaut…and at the Mai-Kai, it became the Jet Pilot created by Mai-Kai’s original mixologist, Mariano Licudine who before coming to Mai Kai to design their original tropical drink menu, worked for Donn Beach who btw was a decorated World War II veteran.

The Jet Pilot is a strong, spicy, rummy and intense drink which dates back to the Mai-Kai’s original 1956 menu and is based on Don the Beachcomber’s Test Pilot cirka 1941.

Jet Pilot Recipe

 

Jet Pilot Recipe SC

And Stephen Crane`s Jet Pilot from Jeff Berry`s “a must have…” – Total Tiki App!

And like I did in my last post about the Fogcutter Challenge, i`m posting up a few of the pics that were submitted, and let me tell you I had a lot of fun with this! not only do you get to imbibe some superlicious tiki drinks, you also learn something about each drink since you (hopefully) make a couple of different ones and so by doing that you try different rum combos and recipe tweaks and learn a lot about how flavors comes together.

It takes a lot of practise to get the tiki drinks right and things like this, different tiki drink challenges inspires you too experiment and learn….it`s fun and educational.

Also by looking at pictures and reading recipes of tiki drinks you learn something about what a tiki drink is and how it looks like, that for example, it´s not about adding as many ingredients as possible in a big mess where all the various flavors clash with each other or melt together into an undefined mess instead of being harmoniously layered…..

Tiki drinks are tropical and the roots of tiki drinks are in the Caribbean….that`s where most of the rums came from and some of the mixers, like the falernum and pimento dram, even though a lot of the tiki inspiration came from the South Seas.

So let`s get tropical….!

Jet Pilot El Nova coll

Jet Pilot coll 0

Jet Pilot coll 1

Jet Pilot coll 2

Jet Pilot coll 3

Jet Pilot coll 5

JETPILOT COLLAGE 1

JET PILOT COLLAGE 2

And the last one that came in…sent in from Mai Kai, what a beauty! I just love how drink pics coming in from all over the places….Tacoma Cabana, Lost Lake, Ventiki, Bootlegger LoungeLatitude 29, Tiki Ti, Frankie`s Tiki OasisMai Kai…and all private homes and home tiki bars!

Jet Pilot challenge Mai Kai

And here are my three versions, they are all made from the same recipe the Stephen Crane version but they just contain different rum combos starting out the Jet Pilot night with a double drink in a huge goblet because I was thirsty….

Lost-Pilot

Lost Pilot – made with Lost Spirits 151 Cuban Inspired and Polynesian Rums and Rum Nation Jamaica 8 year plus Wood`s 100 for the demerara flavor. Both the Lost Spirits and Wood`s are strong rums while the Rum Nation Jamaica 8 mellows the strong flavors out and keep them balanced adding “sweetness” to the drink, but not sweetness as in sugar sweetness….more like making it nice.

The next up were two drinks, yes both for me… 🙂 and I called them the Co-Pilots…they had slightly different rum combos in them. I decided to make two drinks (and yeah…after imbibing a strong double, don`t judge…) because I have these two ubercool pair (called The Royal Pair) of tiki mugs made by Wayne Hoareau, owner of Wild Thing Creations in Australia, maker of awesome tiki mugs and I wanted to feature this sweet pair together.

One has Rum Nation 8 and Coruba overproof, touch of Wood`s 100 demerara and then Rhum Barbancourt and that rum combo was nice, kinda mellow and not as strong as the double and maybe that was a good thing? because….

– The next had a strong wicked rum combo full of flavors, mostly in the blackstrap route….yes I´m there again…It had Blackwell Jamaican Rum, Rougaroux Fullmoon dark, Wood`s 100 and Cruzan Blackstrap float – and a generous one, just poured….

CoPilots

The Co-Pilots!

The last drink I made was….the PINEAPPLE Pilot!! flying pineapples all around!! with the cooolest pineapple Tiki mug on the planet!! made by Scott Taylor!! the pineapple was brimming full with Blackwell Rum, Lost Spirits 151 Cuban rum and Gunroom Navy Rum!

Tasty rum combo as well, the Blackwell rum and the GunRoom navy rum paired well together and the strength and slight fruity pineapple notes came from the ever so smooth but oh so deadly Lost Spirits 151 Cuban….

Pineapple-Pilot

The Pineapple Pilot

So why not join in on the fun next weekend or whenever the next tiki drink challenge happens? head over to Instagram and follow @el_nova_1

The Fogcutter Challenge 2015!

FOGCUTTERCHALLENGE LOGO

This weekend there has been a Fogcutter challenge on Instagram where you could participate by making Fogcutters and variations of it and it was not a recipe contest even though the drinks should be based on the original recipes with great variations allowed…. but one didn´t even necessarily have to make a drink either, it could be a drink from a bar as well, but it was a picture contest! and there is a prize!

And just to have fun and get an excuse (if such thing is needed….?) to drink some rummy tiki drinks 🙂 106 posts were made.

The whole thing was invented by El Nova last weekend when it was the Navy Grog Challenge, it was created because Jason Alexander (Tacoma Cabana – they actually serve no less than 7 different Mai Tai variations!) had an awesome Navy Grog recipe and El Nova thought it would be fun to make a Navy Grog challenge and post it up on Instagram to see how people display their drinks.

Then he asked Jason and a few other people to help promote it on Instagram. And then I found out from seeing a blog post on the Navy Grog Challenge made by Oriol over at Three of Strong and decided to join in to the fun!

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My Navy Grog made with Jeff Berry`s Navy Grog Cone Kit which can be purchased at Cocktail Kingdom!

Now I came in too late for the Navy Grog even though I even posted up a pic of one of my Navy Grogs, and so then I decided to jump into the Fogcutter Challenge.

There were a lot different takes on this classic tiki cocktail, with everything from an Oyster Cutter garnished with a real oyster (!) to Jason Alexander`s triple flaming Scullcutter to a fantastic looking Cobra cutter in a black tiki mug made by Rob Hawes (Maui Tiki Tours ) containing Lost Spirits Polynesian rum, Oriol`s (ThreeofStrong) awesome looking Fogrummer to a Frankencutter and the classic New Orleans Bali Hai Foggcutter.

There was no shortage of imagination!

Fogcutter recipe collage 3

Pics of recipes taken from Jeff Berry`s Total Tiki App, courtesy Jeff Berry! you can purchase the app (Iphone and Ipad) in the Appstore! to me, it´s a must-have, I use it all the time, so handy….. The Total Tiki is a unique recipe database of almost 250 great exotic drinks and Tiki cocktails. read more about it on Jeff`s own blog.

They really got me into a Fogcutter experimenting mode! I made four different varietes, all in a rummy style because I was in a rum-mood. Isn`t it fun how booze nerds can come together online and do something like this? it reminds me of the old Thursday Drink Nights, the so called TDNs which we did back in around 2008-09, the best drink and photo wins a good prize, and along the way we have a lot of fun!

I don´t know what the prize is or who will win it because that is not yet revealed but I know one thing, it`s fun! and along the way you get a lot of inspiration and you get to imbibe a couple of nice tiki drinks too, so what`s there not to love?

 

Foggcutter recipe Bali Hai and Viking collage

Here`s a picture parade of a few of my screen shots of some of the drinks and further down are my own versions with recipes. I also post up pictures of the recipes on which all these drinks in the Fogcutter Challenge were based so you can make your own variations, it´s a really tasty drink I think, just one thing, the Fogcutter is pretty tart so if you like it a bit less tart, (I do) use a bit less of lemon or lime and up the orgeat a bit.

Here is a feast for the eyes! but there were many more than these, and you can find them if you use hashtag #fogcutterchallenge2015 on Instagram! there you will also see which Fogcutter picture will be the winner!

Arent they just lovely? these are a fantastic collection of Fogcutter variations!

Fogcutter Challenge 2015 collage 1

Fogcutter Challenge 2015 collage 2

Fogcutter Challenge 2015 collage 4

Fogcutter Challenge 2015 collage 3

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Fogcutter Challenge 2015 Cobracutter collage

Fogcutter Challenge 2015 Bloodcutter collage

Fogcutter challenge 2015 Oyster cutter collage

I sure get thirsty by looking at these pics of amazing drinks and then finally also here are the ones i made, they differ from the original recipes in that they all contain only rums  🙂 they are based on the 1940s Fogcutter but the ratios of citrus and orgeat are a bit different.

They are also quite similar both in taste and look, in that they are all variations on the same theme with hm…. very similar rum selections as well, yeah that´s how it turned out! I was in a blackstrap mode that night… this was a night of experimentation.

Jungle Cutter #1

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1 oz fresh lime juice

1 oz fresh orange juice

0.75 oz orgeat

2-3 dashes Bitter Truth Havana Bitters (or Angostura)

2 oz Rhum Barbancourt 8

1 oz Rougaroux Fullmoon dark Rum

Float of Cruzan Blackstrap rum

Garnish anything tropical and exotic!

Shake with ice cubes and pour unstrained into a glass (tall or fancy) or tikimug! filled with some more fresh ice cubes.

Jungle Cutter #2 (almost identical to #1, the biggest difference is that #2 has a very generous float of Cruzan Blackstrap, which I think turned out tastier)

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1 oz fresh lime juice

2 oz fresh orange juice

0.5 oz orgeat

2 oz Rhum Barbancourt 8

1 oz Rougaroux Fullmoon dark Rum (unf only available in Louisiana, sub 50/50 Lemon Hart 151 and El Dorado 12)

0.5 oz Lost Spirits 151 Cuban

Generous decadent float of Cruzan Blackstrap rum

Garnish anything tropical and exotic!

Shake with ice cubes and pour unstrained into a glass (tall or fancy) or tikimug! filled with some more fresh ice cubes.

Yummy and rummy….

Rumcutter!

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1 oz fresh lime juice

1 oz fresh orange juice

0.5 oz orgeat

2 oz Doorly`s XO

1 oz old style smoky whisky

1 oz Rougaroux Fullmoon dark Rum

Float of Cruzan Blackstrap rum

Shake and pour into a tall tiki mug filled with fresh ice cubes, garnish mint and orchid. Tiki mug made by Rob Hawes (Maui Tiki Tours )

Blackstrap Cutter

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1 oz fresh lime juice

2 oz fresh orange juice

0.5 oz orgeat

1 oz Real McCoy 12 year old Rum

2 oz Rougaroux Fullmoon dark Rum

Generous float of Cruzan Blackstrap rum

Shake and pour into a tall tiki mug filled with fresh ice cubes, garnish with tropical leaf and orchids.

And that was it! the ones of the four I made which I liked the most are the Jungle Cutter #2 and the Blackstrap Cutter.

Finally big mahalo to El Nova and Jason Alexander and the others who made the 2015 Fogcutter Challenge! y`all should follow and keep an eye on @el_nova_1 on Instagram because as long as people do it there will be more challenges coming up in the future.