MIXING THROUGH GROG LOG 5 – Beachcomber´s Punch

The next drink from Grog Log is also a Beachcomber concoction named Beachcomber´s Punch. At first sight the recipe looks pleasant and uncomplicated and that`s exactly how i find this tiki drink. It contains my favorite rum which is demerara and just little pernod as well to give some dimension to this concoction.

Don the Beachcomber created this one circa 1937 according to Grog Log. The Angostura/Pernod combo was the Beachcomber`s “secret” ingredient when he used dark rum as the base. But it should be mentioned that back then he used Herbsaint. Now when the original Herbsaint is re-created i would choose it if i could. I`ll definetily try to get me a bottle later.

This is a sort of foolproof classic Beachcomber tiki drink, its very easy to make.

So here we go:

BEACHCOMBER´S PUNCH

beachcombers-punch

0.5 oz fresh lime juice

0.5 oz grapefruit juice (yellow)

0.5 oz apricot brandy

0.5 oz simple syrup

Dash Angostura bitters

1/8 tsp pernod

1.5 oz demerara rum

All this to blend with 6 ounces of crushed ice and no more than 5 sec. That`s important unless you are a fan of slushy drinks.. Pour into a 10 ounce pilsener glass. Add more crushed ice to fill and garnish with a sprig of mint. I also added an orchid,

Simple enough – and tasty. Contrary to how i found the previous cocktail this one is tasty and kind to you. Actually it should have had a kick of something, a float of high proof demerara maybe? its a bit too kind..

It does require a twist that is different enough so we can have some fun.

I decided first to switch the apricot brandy for Cherry Heering and take down the ratio to 1/4 oz as too much Cherry Heering isn`t desired. Then i switched the Pernod for a few dashes of Peychauds and finally i added that float of high proof demerara i was talking about..Now we be jazzin`…

A lack of better imagination from a tired brain in the middle of a friday night i just came up with this name, so it will have to do.

TIKI QUEEN PUNCH

tiki-queen-punch

0.5 oz fresh lime juice

1 oz grapefruit juice (yellow)

1/4 oz Cherry Heering

1/4 oz simple syrup

1/4 Trader Tiki`s vanilla syrup (or other)

2-3 dashes Peychaud`s bitters

1.5 oz demerara rum

0.5 oz float overproof demerara rum

All this to blend with 6 ounces of crushed ice and no more than 5 sec. Then i garnished with one of those red nice swizzle sticks that came with Trader Tiki`s all syrups and a sprig of mint.

This one i like much more, it has more punch and i like Cherry Heering as long as its not allowed to overpower the drink. The little touch of Trader Tiki`s yummy vanilla syrup was also pleasant. If you can`t get Trader Tiki`s yummy vanilla its easy to make your own. But i can tell you that Trader Tiki`s vanilla has a lot of flavor, and that is flavor that is all natural.

Don`t think that i`m just trying to promote a friend now, he has no problems doing that all by himself but i really do like his syrups and they are very professionally made and has that little extra something that many other syrups lack.

Next drink up from Grog Log in a while will be something called Blackbeard`s Ghost, soon to come.

This series called Mixing through Grog Log is inspired by my fellow boozeblogger Erik`s “Stomping through the Savoy” over at Underhill Lounge.

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MIXING THROUGH GROG LOG 4 – Beachcombers Gold

This tiki cocktail was served in a ice mold. In the old days when they didn`t have any ice machines they carved in large ice blocks and some tikidrinks were stylishly served in various ice molds and no wonder it was appreciated by the customers. Imagine sitting in a dark tikibar..and being served an exotic drink in a ice mold!  Some tiki cocktails was served in a glass placed inside an ice vessel like Dr Funk`s Son.

The most important thing in making a successful ice mold is to use shaved ice which is easier to mold and shape. Another important factor is the temperature. You don`t want the ice to start melting but you don´t want it to be too hard either. Leave it out for a  while until it becomes  a little bit more soft, then it molds easier and then you have to work pretty quick. Then we can discuss water quality for ice but i won`t do that now because it would make the post way too long and besides there are other good resources if you wanna read how to get clear ice.

Without shaved ice its much harder to do this. I made my first attemps using a handmixer after I used my ice crusher. Last time I wasn´t totally satisfied with the molds, especially not the ice shell called “Spanish comb” and that`s the one this drink recipe calls for. As I said, shaved ice is the key. A handcranked ice crusher and a handmixer is not for the lazy person and basically i`m lazy so I haven`t re-attempted to make this type of ice molds and especailly now since my handmixer is broke. Of course you can use a big mortar and beat the hell outta it but i think i`ll go for lots of crushed ice instead.

When you shape the spanish comb ice mold you place the crushed or shaved ice (try to get it like snow) in the glass, a whole heap of it and then gently press the ice towards the sides of the glass with your hands and form an ice shell or hood on one side. Make sure to give enough room in the glass for the liquids. Then to keep it in balance I placed the glass beside the wall in my freezer leaving it there overnight.

This cocktail  which is the 4th in Grog Log was made by Don the Beachcomber.

Here`s the recipe for the drink:

BEACHCOMBER`S GOLD

beachcombers-gold

0.5 oz french vermouth

0.5 oz italian vermouth

Dash Angostura bitters

1/8 tsp pernod

1.5 oz light Puerto Rican rum

Blend for 5 seconds with 2 ounces crushed ice. Strain into cocktail glass or saucer champagne glass with ice shell forming hood over glass.

Well, i was a bit disappoined with this drink, i found it too tart. But that`s so easy to fix, i added 0.5 oz raw sugar syrup and then the drink tasted better. But this one isn`t my favorite of tiki drinks though. Its very important here to choose a rum with a great taste and to not overdose the pernod. Even though i like some anis flavor i think even a bit less than 1/8 tsp is better here, like a drop or two.

As i wasn`t that overmuch happy with this drinks flavor i decided to try to make a twist of some sort and in my mind came of course Campari and then instead of Pernod – Peychauds. I had never yet tried Campari and Peychauds in the same drink and so that could be an interesting little experiment. Something told me to change the rum as well, so i changed it from white to dark. I used Havana Club 7, but that may be subbed with some other dark rum that is flavourful but not too “heavy”.

The recipe looks like this:

GOLDEN BROWN TIKI

golden-brown-tiki

0.5 oz french vermouth

0.5 oz italian vermouth

1 dash Peychauds bitters

o,5 os raw sugar syrup

0.5 oz Campari

2 oz dark rum

Tempting here to switch for gin but then it would be too negroni-like and its supposed to be a tiki drink. For the syrup i use oxfam raw sugar which isn´t a brown sugar but not white either, its fine textured and very flavorful.

This drink was somewhat better but not a drink to die for, but it had a pronounced bitterness that i liked but surely one could play around with the ingredients some more and maybe come up with something better but i think i`m done for today. After all one needs to sleep sometimes as well and it haven´t been much of that since last sunday. Not sure how i feel about campari and pernod in the same drink, its not exactly bad..its a bit weird – like somehow the flavors cannot really agree to share the space..

Next drink up from Grog Log will be another Beachcomber concoction that to me looks much tastier and contains my favorite rum – demerara. Soon to come.

CATDADDY CAROLINA MOONSHINE

catdaddy-and-midnight-moon1

The first time i was introduced to these interesting products was in New Orleans at the Tales of Cocktail  and if there´s one thing i find interesting its genuine artisanal and handcrafted stuff. Now five months later i get the chance to play with them myself and its going to be really interesting to see what good uses i can find with these unique products.

Catdaddy Carolina Moonshine, Midnight Moon and Midnight Moon Lightning Lemonade are three now legal moonshine products made by Piedmont Distillers which is a small and only legal distiller in North Carolina. The flavor of Catdaddy is a mix of several different flavors and tastes sweet, spicy and homely. They say folks who tries it often recognizes something familiar in the flavor but the flavor is a mystery and nobody knows what`s in it. To me the flavor i feel is familiar to me is a touch of what you can find in Root and rootbeer. Catdaddy Moonshine is very smooth and easy to sip but i have also found another potential with it – apart from being mixable in cocktails it also has great potential in tikidrinks due to its spiciness.

Piedmont Distillery has taken the traditions of American moonshine to create spirits of superior quality. Simply – this is 80 proof flavored moonshine and like a lot of homemade moonshine this is  ifused with fruit – but not only – there´s other flavors added as well thus making this one unique. They also claim that Catdaddy contains ingredients that aren`t used in any other products.

Catdaddy, Midnight Moon and Lightning Lemonade are all made from American corn – triple-distilled, handcrafted in small batches and made in a copper column still. I find that the Catdaddy bottle is particularly interesting with the tall shape and the engraved triple X ( meaning its triple distilled) and dark brown color. It looks different and really cool.

This is a one-of-a kind – product with a very distict flavour made with – of course – a secret recipe and it was introduced year 2005. Legend has it that only the best moonshine earned the right to be called Catdaddy. There`s a lot of exciting ways to use this and not only for drinking. One is to use it in marinades or creme brulee..I haven`t yet tried it in cooking but that`s definetily something i`m going to do. Maybe it would be great in its own version of a Cajun Cane Syrup Cake? it would probably go well with dark chocolate too.

carolina-moonshine-and-lightning-lemonade

The Midnight Moon  is made from Junior Johnson`s generation-old family moonshine recipe and every batch is born in an authentic copper still and is hand-crafted in very small batches. The Lighning Lemonade is based on the Midnight Moon and is infused with all natural ingredients to give it the taste of homemade lemonade and it really does have a pronounced lemon flavor which  is like lemonade.. Here simplicity is the best – enjoyed over ice with a splash of tonic or club soda. I made my own version and added Ting (Jamaican grapefruit beverage).

But before i tried the Lighning Lemonade with Ting i made a 1934 Zombie Punch which is my favorite Zombie – adding 1 oz of the Catdaddy but keeping the ratio of booze at 4 oz still by reducing the Jamaican and golden rums with 0.5 oz each.

CATDADDY MOONSHINE ZOMBIE PUNCH

catdaddy-zombie-2

¾ oz fresh lime juice
½ oz Donn`s mix ( 2 parts grapefruit juice to 1 part cinnamon syrup)
½ oz Falernum
1.0 oz dark Jamaican rum
1.0 oz gold Puerto Rican rum
1 oz 151 demerara rum
1 oz Catdaddy Carolina Moonshine
Dash Angostura bitters
6 drops Herbasint or Pernod
1 tsp Grenadine
6 oz crushed ice

Put everything into a blender, saving ice for last and blend at high speed for 5 sek. Pour into a chimney glass. Garnish 2 pineapple leaves and a lime slice. Well, this one was strong, but then again, it’s a zombie. The flavor of the Catdaddy is there in the background mingling with the rums adding to the spiciness. Somehow i find the Zombie to be a quite homely drink but the old advice of limit two is there for a reason.

The next one doesn´t taste strong at all – in fact it tastes like lemonade spiked with Ting. Very nice on a hot day i can imagine..its in the middle of winter now but this tastes nice still. I think i`ll have to remake this when the summer is back again though because really its a summer drink.

LIGHTNING & TING

lightning-and-ting-2

2 oz Carolina Moonshine Lightning Lemonade

Fill up with ice cubes and add lightning lemonade. Garnish with a slice of lemon. If you don`t want lemon flavor, you can use the Carolina Moonshine instead and garnish with a grapefruit peel. Then you get a refreshing and nice Moonshine Grapefruit Tonic.

Overall i think these are really interesting and good quality products and i`m especially fond of the Catdaddy with its spiciness. I will most likely also be back later with a post for my little food section with a Catdaddy cane syrup cake..

catdaddy-box1

I think the boozefairy is better than santa claus..

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MIXING THROUGH GROG LOG – 3 Aurora Bora Borealis and a Tiki drink in honor of the preservation of the sea turtle.

We all know that Tikidrinks has exotic and/or weird names and the third drink in Grog Log certainly has exactly that: Aurora Bora Borealis…what does that mean? it sounds like the name of some sort of exotic sea creature…or the scientific name of some parasitic plant species living in the cloud forest or maybe some sort of sea star?

Seeing that name on a drink menu in a tiki bar wouldn’t give any hint of what this exotic drink may contain but to tell you the truth, I could order it for the name alone.. The “Bora” in it reminded me of the beautiful  island Bora Bora.

I had to find out the meaning of this name and the only way to do it was to turn to the author of Grog Log himself, namely our own Jeff Beachbum Berry who says the name is a combination of space-age and Tiki references — the Aurora Borealis and the island of Bora Bora. Well, i accept that – Bora Bora is like i said, my dream destination after Moorea..

In my opinion a  good cocktail starts with fresh ingredients and there´s good fresh juices in this one.

AURORA BORA BOREALIS

aurora-bora-borealis1

0.5 oz Coco Lopez coconut cream
0.5 oz fresh lime juice
¼ oz orange juice
tsp orgeat syrup
1 oz dark Jamaican Rum
1 oz light Puerto Rican Rum

Blend with ½ cup crushed ice on low speed for 15 sec. Pour into large cocktail glass.

I find this cocktail very tropical indeed and also quite refreshing. If you don`t like coconut then this isn`t for you but if you like me just love it, well – then give it a try! Its a bit on the sweet side.

The next, which is made in honor of the preservation of the sea turtle is a twist on this one using blood orange juice, fresh lime, vanilla syrup and honey. To this goes El Dorado 3 year old cask aged white rum and Old New Orleans Cajun Spiced rum, two of my favorite rums. Its also a little bit sweet and tropical drink – as it should be in this case. But the Angostura bitters and spice from the ONO rum saves it from going too girlie i think.

The name Honu iti means little or small turtle. On Bora Bora there´s a sea turtle sactuary at Le Méridien which may be the only resort in the world with its own colony of this endangered specie. It may sound like a tourst trap but its about much more than entertaining tourists. They have returned some 500 turtles to the wild  – which in reality is only one teardrop in the ocean but none of those 500 turtles would be alive today had they not been rescued by the resort.

The green sea turtle is green because thier body fat is green – because they turns vegetarian as they mature. They can become 80-90 years old in comparaision to the tortoise which can reach an age of 250. Only one out of  1000  baby sea turtles will reach adult size, so they are very vulnerable. The turtle or Honu is my lucky animal and no matter what how good people say turtle soup is, i could never eat my lucky animal..

Here you can read more about the sea turtles on Bora Bora.

HONU ITI

honu-iti

0.5 oz Coco Lopez coconut cream
0.5 oz fresh lime juice
¼ oz fresh blood orange juice
0.5 oz tahitian vanilla syrup
1 tsp liquid honey
dash Angostura
1 oz El Dorado 3 year old white cask aged rum
1 oz ONO Cajun Spiced rum

Blend with ½ cup crushed ice on high speed for 15 sec. Pour into large cocktail glass. Garnish with a vanilla bean and if you have it – a lovely orchid.

HAPPY NEW YEAR 2010!

2010-new-year-tiki-drinks

Happy 2010 folks!

Here are three New Year tiki drinks to imbibe at the end of this year (and thereafter) Thanks for reading my blog and commenting on my posts which helps keeping the blog alive.

I`m happy to now be on the right side of the year soon – now we move towards spring and summer again even though very slowly..so here its not going to get any darker but slowly lighter, but i won`t see any change until beginning of march. For the moment it gets dark around 3pm.

I hope to mix many many drinks in the year to come..

DRUNKEN MOAI

A handful fresh pineapple chunks
Dash cinnamon powder
1t liquid honey
0.5 oz fresh lime juice
2 oz aged cachaca
A little champagne to top
Garnish hibiscus sugar rim, pineapple leaves and slice.

Crush dried hibiscus flowers into a fine powder and mix with a golden fine sugar. Rim a tall glass and fill up halfway with crushed ice – carefully to not ruin the rim, Muddle pineapple, cinnamon, honey and lime in a shaker, add cachaca and ice and shake well.

Double strain into the glass, fill up with some more crushed ice and top with a little bit of champagne.

NEHE NEHE

2 oz rhum agricole blanc
0.5 oz golden raw sugar syrup
0.5 oz fresh lime juice
1 oz fresh grapefruit juice
Dash Angostura bitters
Small dash hibiscus grenadine
Garnish golden sugar rim and citrus leaves

Rim the glass with golden fine sugar and fill up halfway with crushed ice – carefully to not ruin the rim,.Shake ingredients and strain into the glass and add more crushed ice to fill  Garnish with a few citrus leaves.

THE RISING SUN

2 oz El Dorado 3 year old cask aged rum
¼ oz Mozart Dry
1 oz pineapple juice
A little champagne to top
Garnish cocoa rim and mint

Rim the glass with cocoa powder, fill up with crushed ice. Shake ingredients except the champagne and strain into the glass. Carefully add more crushed ice to fill and top with a little champagne.

Garnish with a sprig of mint.

Happy New Year and Okole Maluna!

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MIXING THROUGH GROG LOG 2 – Astro Aku Aku

astro-aku-page

This time A Mountain of Crushed Ice is on a space trip with the second tiki cocktail from the Grog Log and its dark twist.

Here´s one yummy species of a tiki cocktail, its called Astro Aku Aku and is preferably served in a Moai Mug. (Easter Island Mug) unfortunately i don´t have any..so i`ll serve it in a snifter instead. On the other hand i really like when i can see the color of the drink but a stately tiki mug also gives a very special feeling because of its appearance, its like it demands more respect especially if the mug is tall or have a fierce expression.

The moai mug uses the power of silence and has an air of mystic – the expression of the face of the moai makes you wonder what thoughts and powers are inside. OK, its just a mug but still…at least the drink served has the power of making you drunk.

So therefore, enjoy all booze in moderation, especially certain strong tikidrinks – because tikidrinks are seductive…if you think you can just gulp them down like milk your`e wrong.

So where does this drink`s name come from? according to the book its the space age. More on that in the Grog Log. Astro Aku Aku is based on the restaurant Hawaii Kai`s version of the well known “Suffering Bastard” which was invented in Shepheard`s Hotel in Cairo, Egypt cirka 1950.

ASTRO AKU AKU

astro-aku-aku

1.5 oz fresh lime juice
1 oz papaya nectar
0.5 oz apricot nectar
0.75 oz sugar syrup
0.5 oz falernum
dash Angostura bitters
1 oz 151 demerara rum
1.5 oz gold Puerto Rican rum

Blend everything with ½ cup crushed ice. Pour into 16 oz easter Island mug filled with ice cubes or large snifter with ice cubes.

Nothing is said about garnish but there´s a drawing in the book showing a snifter and a mint sprig. As i was out of mint i used a lime peel instead.

There`s much  fruitness in this drink but it`s balanced by the spiciness of the Angostura bitters and the depth of the demerara rum. Its a lot of lime here but the demerara backs it up, oh demerara rum… – always a good strong backbone…if the demerara wasn`t here i would say this drink is a tad girly. But with some other brand of nectars it would most likely taste different, but as always – if possible get fresh. Its tasty though.

So now i`m supposed to make a twist of this? i like the idea of using papaya nectar and i really don`t fully understand why i haven`t used it in my drinks much more as papaya is my favorite fruit together with lime. What i can get here is either fresh papaya or nectar in a small glass bottle. But this time of the year the fresh papaya is really expensive and the stuff in the tiny little bottle is good so i went for that. The apricot nectar i changed for apricot brandy instead and then i switched the rums.

Angostura bitters is as we know good for everything – but having many bitters its always fun to experiment and to go with papaya and lime and the rest of ingredients i finally found the spicy flavour i was after in Bitter Truths own decanter bitters.

As for switching the rums i felt like doing something different but i wanted definetily to keep the 151 demerara. Whosoever has the wonderful but so sadly dissappearing Lemon Hart 151 its the obvious choice here. I have a bottle of it but its on the other side of the Atlantic and thus out of reach for my shaker…so i used another overproof demerara instead (Outvlugt 1990 full proof old demerara rum) and to pair with it i decided to try St James 12 year old, it can be subbed with St James hors`age. I had no clue how this twist of this drink would end up tasting and that`s the fun!

So let the mixing begin:

POWERS OF THE DARK MATTER

dark-matter

1.5 oz fresh lime juice
1 oz papaya nectar
¼  oz apricot brandy
0.5  oz raw sugar syrup
1-2t  molasses
0.5 oz falernum
dash Bitter Truth`s Own Decanter Bitters
1.5 oz 151 demerara rum
1.5 oz St James 12 year old rhum agricole or hors d`age

Blend everything with ½ cup crushed ice. Pour into a fancy glass filled with crushed ice. Garnish with a lime wedge and a few lime leaves if you can find.

At first sip it was way too tart so i upgraded from 1/4 oz sugar syrup to 1/2 and a little bit more molasses too and then the drink was fine. This one is much more boozy in taste, its definetily a drink for rum lovers.

The name – as its a space age theme – is referring to one of the biggest conundrums in modern astronomy which is the fact that over 90% of the Universe is invisible. This mysterious missing stuff is known as ‘dark matter’. At the same time the name also refers to the dark matters in this drink, the dark molasses and rums.

This was only the second drink..i have a feeling that when i`m done mixing the Grog Log i will be well educated in the realm of tiki drinks. Making twists of drinks is not only fun its also very good practise in balancing flavours.