DR FUNK AND DR FUNK`S SON

Dr Funk´s Son encased in a tower of crushed ice.

Who is Dr Funk and who is Dr Funk`s son?

Dr Funk is a classic Tiki drink named after a a German doctor who practised in Samoa treating among others the famous author Robert Louis Stevenson, sometimes in the beginning of the 20th Century, maybe even earlier. Most likely he created the drink as a medicinal tonic for his patients.

The German Dr Bernard Funk was employed in 1867 to practise privately in Apia, Samoa in the eighteen-nineties. So how did a German doctor in Samoa wind up getting an absinthe cocktail named after him being served in a Fu Manchu mug ? That question remains to be answered…this cocktail was almost always served in some variation of the Fu Manchu mug, except Trader Vic’s Doctor Funk of Tahiti, which is served in a chimney glass. As far as i know the original recipe has never been tracked down because the mysterious Dr Funk has mutated too many times.

A general description of the Doctor Funk cocktail recipe appears in the 1921 book, Mystic Isles of the South Seas: “It was made of a portion of absinthe, a dash of grenadine,—a syrup of the pomegranate fruit,—the juice of two limes, and half a pint of siphon water. Dr. Funk of Samoa, who had been a physician to Robert Louis Stevenson, had left the receipt for the concoction when he was a guest of the club. One paid half a franc for it, and it would restore self-respect and interest in one’s surroundings when even Tahiti rum failed.”

First time i read about this drink i found it very interesting. I have read books about the South Seas since i was a child, and i can recall reading a book about Louis Stevenson.

DR FUNK – Recipe from Beachbum Berry’s Intoxica!

2 1/2 oz. Dark Jamaican Rum

2 1/2 oz. Fresh Lime Juice

1/2 oz. Fresh Lemon Juice

1 1/2 oz. Club Soda

1/2 oz. Grenadine

1/4 oz. Absinthe

Shake all ingredients except club soda in a cocktail shaker with 1 cup of crushed ice. Pour into Fu Manchu mug or 12 oz. chimney glass. Top with soda and more crushed ice to fill

So who is Dr Funk`s son?

It was made by Trader Vic: The Trader didn’t claim to have invented the Doctor Funk, but he was the proud father of its son, a variation with a float of 151-proof rum instead of Pernod. ‘This is the drink that I originated,’ he wrote, ‘and I think that it’s better than Doctor Funk.”

I decided to make it  served with the glass inside in that beautiful tower of ice which i`ve seen in pictures.. super chilling the drink. When it comes to this tower of ice, i have seen two variations, one with a tower of crushed ice and one without crushed ice but plain, so i decided to make both. (The crushed ice tower is in the pic at the top.)

I haven`t seen any instructions anywhere in to how to make this ice tower so i made mine by placing the glass inside of a plastic ”bucket” a bit bigger than the glass filling the space in between with water and the into the freezer overnight.

For the crushed ice variety i filled the space first with crushed ice and the added water to freeze it all together. The one that is made with plain ice turned to be a bit cracked as the ice cracked a bit when i poured some warm water on the outside of the plastic bucket to loosen it from the glass.

DR FUNK´S SON (Trader Vic’s Bartenders guide)

Ice tower made with plain, not crushed ice

1/2 Lime

1/2 oz lemon juice

1 dash grenadine syrup

1 dash sugar syrup

1/2 oz 151 proof rum

2 oz dark Jamaica rum

2 oz club soda

Put everything in a mixing glass with ice and stir, pour into a 12 oz glass. Garnish with mint sprig and lime shell and fruit stick. I must admit that half the reason for me doing this drink was for the excitement in making of the ice towers..and then i find the history of Dr Funk very interesting.

J WRAY & TING ! and a Pineapple Delight…

TING AND JWRAY ARE MADE FOR EACH OTHER..

There are a few things that just seems to be made for each other, like JW&N Jamaican overproof rum and the likewise Jamaican grapefruit beverage called TING! Just pour some ice, fresh lime juice and Ting in a glass and top with JWray…i mean can it get much better?

Ting was first created by Guinness of Jamaica, later acquired by D & G (Desnoes & Geddes) brewers of Red Stripe Beer. It contains a small amount of sediment consisting of grapefruit juice pulp. A relative newcomer to the citrus clan, the Jamaican grapefruit was originally believed to be a spontaneous sport of the pomelo.

James MacFayden, in his Flora of Jamaica in 1837  separated the Jamaican grapefruit from the pomelo, giving the Jamaican grapefruit the botanical name, Citrus paradisi Macf. About 1948, citrus specialists began to suggest that the Jamaican grapefruit was not a sport of the pomelo but an accidental hybrid between the pomelo and the orange.

The botanical name has been altered to reflect this view, and the Jamaican grapefruit is now generally accepted as Citrus X paradisi. The Jamaican grapefruit was first described in 1750 by Griffith Hughes who called the Jamaican grapefruit the “forbidden Jamaican grapefruit” of Barbados.

In Hortus Jamaicensis, it mentions the “Jamaican grapefruit” as a variety of the shaddock, (old name of the “pomelo” (Citrus maxima – which the now defunct “Forbidden fruits liqueur” was made of ) but not as large; and as forbidden Jamaican grapefruit – a variety of the shaddock – but the Jamaican grapefruit is much smaller, having a thin, tough, smooth, pale yellow rind.

Another wonderful drink that contains both Ting and JWray is a drink that i call Pineapple Delight. Its my take of the Mango-Pineapple Float. Its fresh muddled pineapple, honey cream mix , fresh lime juice, orgeat, JW&N overproof rum, dash of grapefruit bitters and rhum agricole topped with Ting.

PINEAPPLE DELIGHT

1 cored pineapple. In mixing glass add:

A few large chunks of pineapple – muddled

2 juiced limes

1 barspoon orgeat

1.5 oz Rhum Agricole Blanc 100 proof

2 tblsp fresh honey cream-mix* with a splash JWray overproof rum

Dash of grapefruit bitters

Shake hard and fast, strain and serve in the pineapple with crushed ice Top with Ting. Garnish with 2 pineapple leaves and a piece of pineapple. Believe me..this drink is worth the effort..

HONEY CREAM MIX

Equal parts Sugar, butter and liquid honey

Add to pot, heat and stir until it gets creamy. You want a smooth creamy sauce. Keep a bit above room temp. The problem with honey cream mix is the milk solids from the butter that forms when the mix gets chilled. It may help to use clarified butter or to dry shake first (without ice) before shake over ice.

After discussing with friends who cannot find the JWray rum i also made another version using Lemon Hart 151 Demerara instead of the JWray. Tasty too.

Nothing made with Ting can go wrong – Ting is the universal cocktail redeemer!

Penang Afrididi and a Fried Fish!

PENANG AFRIDIDI #1

This drink was served by Don the Beachcomber and there´s also Penang Afrididi #2 which simply cuts the same ingredients by half.

From “Sippin’ Safari” page 95 by Jeff “Beachbum” Berry

  • 1 1/2 oz. Light Puerto Rican Rum
  • 1 1/2 oz. Amber Virgin Islands Rum
  • 1/4 oz. Fresh Lime Juice
  • 1/2 oz. Unsweetened Pineapple Juice
  • 1/2 oz. Orange Juice
  • 1/2 oz. Passion Fruit Syrup
  • 1/8 tsp. Pernod or Herbsaint

Put everything into a blender and add six ounces of crushed ice. Blend it at high speed for five seconds.

And i couldn`t resist to add some of the liquid from my jar of homemade Maraschino cherries..and that´s what gave the drink the drink the wonderful shades of red.

So what goes with this tropical Tiki drink? well, i made a fried fish today – i found a red grouper in our Asian store and fried it in my wok with some vegetables, coconut milk and hotpepper. The spicy food goes well with this tropical and refreshing drink.

I first cleaned the fish and then sprinkled it with fresh lime juice, rubbed in some salt and some ginger and leaved it to rest for a while. Then i fried it with some fresh veggies, a habanero hotpepper and coconut milk, sprinkled some fresh lime juice over it and served with basmati pulao rice.

To make the pulao rice, wash the basmati rice and leave in water for 30 min. Then strain and add to a pan with spices ( cardamom, ginger, salt, ground coriander, cumin, turmeric or indian yellow egg yolk powder) fry until the rice has become translucent.

Then i add water (0.5 inch) and put to a rolling boil and leave to boil until you see small “holes” in the rice. Then i turn off the stove and put the lid on and leave to steam finish. when done i take off the lid and put a clean kitchen towel over and leave to set for 10 min.

Trinidad Especial and Fragrant Vanilla Bean

WELCOME TO MY WORLD!

In this blog i`m going to write about tiki drinks, cocktails, rums and other spirits and occassionally throw in a food recipe in the “pages”. Its going to involve quite a bit of rum and tikidrinks…but also the making of syrups, bitters and infusions…and whatever else i may come up with.

I do this for fun and i hope you`ll have fun too!

Its something special about vanilla..maybe its the warm sensual fragrance and flavor of this beautiful exotic tropical climbing orchid…or the beauty of the flowers which only are open for a few hours in the morning. Maybe its the rich fragrant and oily darkness of the cured beans which at first are green. Vanilla flowers once a year in a period of about two months.

I love vanilla and i always have my favorite beans at home which are the Tahitian beans, from vanilla tahitensis. They have a very special floral aroma and flavor.

I`ve made my jar of vanilla sugar with these beans since about 10 years now. I mix 1 pack each of Tate&Lyles – or Billingtons dark and light Muscovado sugars with 3-4 Tahitian beans which i split on the length and scrape out all those lovely tiny black seeds which i mix with the sugars.

The longer they stay in the sugar the more flavor the sugar takes on from the beans. When the sugar is finished i just add some more and it goes on and on..

I also make my vanilla syrups using 1:1 ratio sugar and water and add a couple of split beans to the pan, let it simmer and then cool before i discard the beans (rinsing them and moving them to the sugar jar that is) and bottle my syrup.

A friend to me did mention that the Trinidad Especial cocktail, made by Valentino Bolognese who also won the European Angostura Cocktail Competition 2008 with this unusual cocktail – which indeed is a very special cocktail – using no less than 30 ml of Angostura bitters – is nice poured over vanilla ice cream..

Such a brilliant idea is one i cannot resist trying out. So i made both the cocktail and the vanilla ice cream with some of the cocktail poured over it..sounds a bit crazy but that´s how it was supposed to be done…and indeed this cocktail tastes good!

It wasn`t that bitter as i first expected but rather aromatic and spicy with a heavy dose of clove flavor. On the ice cream it was a treat.

TRINIDAD ESPECIAL

10 ml. Pisco Mistral
20 ml. fresh lime juice
30 ml. barley syrup
30 ml Angostura Aromatic Bitters.
Shake hard and long, and strain in a Martini glass.