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.

Tiki drinks with a Twist

Sometimes you need to sub some ingredients – many are hard to find and others may be finished when you want to make your drink. I have sampled 7 Tiki cocktails and changed them a little to add a bit of a twist, and adjust to what I have at hand, and of course to have some fun playing with ingredients.

DON`S CARIBBEAN PUNCH

CaribbeanPunch1

DON`S CARIBBEAN PUNCH

Caribbean Punch by Don the Beachcomber 1937. From Sippin Safari.
One of the tastiest Tiki drinkls I´ve had, and the root beer I used instead of sansaparilla which I cannot find here had a lot to do with it. For rums I used Scarlet Ibis and Appleton Reserve instead of golden Puerto Rican rum and amber Jamaican, then I used 0.5 oz orgeat instead of 3 drops almond extract.

0.5 oz fresh lime juice
0.5 oz falernum
0.5 oz simple
1 1/2 oz rootbeer
1 oz Scarlet Ibis
1 oz Appleton Reserve
3 dashes Angostura bitters
1/4 tsp grenadine
6 drops pernod
0.5 oz orgeat (3 dropsAlmond extract)
8 oz crushed ice

Blender with crushed ice 5 sek, tall glass, ice, mint and lime spiral.

CaribbeanPunch2

EASTERN SOUR

Eastern Sour was made by Trader Vic and uses bourbon instead of rum.
The original recipe is lemon juice instead of lime. Its a very rich drink with some spicy undertones.

EasternSour

6 cl Bourbon
4.5 cl orange juice
4.5 cl fresh squeezed lime juice
0.75 cl orgeat
0.75 cl simple syrup

Shake with ice and strain in rocks glass. Garnish with either a spent lime shell or
a wedge of lime and some mint.

HALEKULANI COCKTAIL

Halekulanicocktail

From the House Without a Key Lounge in the Halekulani Hotel, Waikiki Beach, Hawaii. The original recipe calls for the Hawaiian distilled spirit, Okolehao but it`s not made any longer. I added some Passoa passionfruit liqueur to this one and used fresh fruit juices and Hibiscus Grenadine. It reminded very much in the taste of the PortLight becasue of the combination of bourbon, passionfruit, lemon and grenadine.

For garnish I took what I had available which is tons of fresh mint and for color a strip of pink grapefruit peel. Instead of shaking with ice and strain into a cocktail glass I choosed to pour over crushed ice.

1/2 oz. Unsweetened Pineapple Juice
1/2 oz. Fresh-squeezed Lemon Juice
1/2 oz. Orange Juice
1 1/2 oz. Bourbon
1/2 Tsp. Grenadine, 1/2 tsp Passionfruit liqueur
1 Dash Angostura Bitters

Shake well with ice cubes. Strain into a goblet.

DEMERARA PAINKILLER

DemeraraPainkiller

The Painkiller is from Grog Log. I didn`t have any Pusser`s rum or not even pineapple juice yesterday when I made it so I used grapefruit Juice, a barspoon of simple syrup and Banks XM 10 year demerara rum.

At first I made it without the simple syrup but found it a bit too tart so in the next I added a barspoon of syrup and that balanced the tartness of the grapefruit juice. It became a real killer painkiller.

4 oz grapefruit juice
1 oz fresh orange juice
1 oz cream of coconut
2 oz Banks XM10 demerara rum
Powdered cinnamon and ground nutmeg.

Blend without ice and pour into a tiki mug or tall glass filled with crushed ice.
Top with a shake of nutmeg and a pinch of cinnamon. Garnish with a cinnamon stick and a piece f fresh pineapple.

AKU LAPU LAPU

AkuLapuLapu2

This Tiki cocktail is from the Aku Aku Restaurant in Las Vegas, circa 1960.
The origial recipe is in Beachbum Berry’s Intoxica! Here I use lime juice instead of lemon and pink grapefruit instead of yellow. The rums are also different from the original which uses dark Puerto Rican rum and Myers`s. A rinse of absinthe on the rim of the glass is added for a subtle tingle.

1 oz. freshly-squeezed lime juice
1 oz. unsweetened pineapple juice
1 oz. white grapefruit juice
1 oz. orange juice
1 oz. falernum
1 oz. dark rum ( Coruba 12)
1 oz. demerara rum (Banks XM10)
1 0z Lemon Hart 151
Rinse the glass with some Absinthe.

Blend with crushed ice for 20 sec and pour into Tiki bowl or large snifter.
Garnish with Pineapple.

KILLER MAI TAI

maiTaiXL2

If there is one drink in the world I think I can do in my sleep its the Trader Vic`s Mai Tai, that`s how much I love this drink and really – I make it often. This is a version that uses Silver Seal 15 year demerara rum as the only rum.

This is one of my favorite rums. (I`m a hopeless demerara lover) When I first tried it in this drink I was surprised a Mai Tai could taste that good…actually the bottle finished in 2 weeks because I couldn´t stop making Mai Tais.

I heard from some friends in London who have the original 17 year old JWray&Nephew rum that the Silver Seal demerara tastes pretty close to it. That was mainly the 28 year old they meant which now is unavailable.

This makes me believe that this rum may not be so far away either, maybe.. .even if it doesn`t exactly match the original flavor as no existing rum today does. Anyway, it makes a brutally good Mai Tai, I have never tasted the like and fortunately this rum is available from http://www.r2mshop.com/

Hopefully one day..in my hopes Appleton may create a similar rum to the 17 year old…According to Appleton the flavor is not lost.

2 oz Silver Seal 15 Demerara rum
1/2 oz orgeat
1/2 oz rock candy syrup or simple syrup
0.75 oz orange curacao
1 oz juice of fresh lime

Sprig of mint and Marascino cherry for garnish

Shake ingredients shortly and pour into an ice-packed glass. This is very important, the glass must be full of either crushed or shaved ice. Garnish with lime and a sprig of mint.

MAITAIXXL

DEMERARA COCONAUT

This is the Coconaut from Beachbum Berry`s Grog Log with demerara rums instead of dark Jamaican rum, as well as some more rum than in the original recipe which makes it a bit less sweet. The Silver Seal and Banks are a yummy rummy combination of 2 very fine demeraras – sub with El Dorado 15 and 12 yo . A dust of nutmeg on top for garnish.

5.25 cl Silver Seal demerara rum
2 cl Banks XM 10
4 tbsp cream of coconut
1.5 cl fresh lime

Mix in blender with crushed ice and serve in double old fashioned glass or in a wide cocktail glass.

DemeraraCoconaut2

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.

Coconut and Coconaut

The Coconaut is a very tasty Tikidrink which i like a lot. This evening i was going to let some friends taste this drink and i wanted a nice garnish. So what would fit better than some toasted shaved coconut?

Usually the only coconuts that can be found here are those brown ones…but that is ok as the brown edge is nice on the coconut shavings when used for garnish. To crack open one of those brown coconuts is easier than most people think. All you need is a coconut, a bowl and a large cleaver.

Hold the coconut over a bowl in one hand such that the middle of the nut rests in the middle of your palm, with the tip on one end and the eyes on the other. Now, whack the coconut with the back (that is to say the blunt side) of the cleaver a few times all around the center until it cracks open cleanly into two nearly equal halves. Make sure you use the blunt side of the cleaver. Catch the juice in the bowl as it drains from the cracks.

After the nut was cracked, (it took 1 minute), i shaved the flesh with a potato peeler making sure to get a little bit of the brown shell. The shaved coconut pieces can be toasted to a golden brown so they become crispy and have more flavor. Let toasted nuts cool completely before using. They can be stored, covered, in a cool, dry place for up to 2 weeks.

OVEN: Spread the coconut pieces evenly in shallow pan. Bake in preheated 350 degree F oven 5 – 7 minutes or until golden brown. Stir frequently and don´t leave unchecked.

MICROWAVE: Spread nuts evenly on microwave-safe plate. Microwave on high 1 minute; stir.
Microwave on HIGH, checking every 30 seconds, until nuts are fragrant and browned.

Now the coconut was sorted out, so on to the drink, the Coconaut!

The recipe in Grog Log calls for Lopez coconut cream and of course that`s one of those things i cannot find here so i used the only thing available, Opies “cream of coconut”. Its very sweet so i used a bit less. This is blended with dark Jamaican rum, i used Appleton VX. I could have used the Extra or Reserve but i have more of the VX left.. And then the fresh lime juice, i LOVE fresh lime Juice!

And in the blender with crushed ice until slushy…

COCONAUT from Beachbum Berry`s Grog Log, serves 2-4.

8 oz Lopez Coconut Cream
2 oz Fresh Lime Juice
7 oz Dark Jamaican Rum

The toasted coconut pieces proved to be a excellent garnish as it was not only nice to look at but also very very yummy to snack on right out of the drink.

COCONUT CHIPS WITH SEA SALT

The leftover coconut chips will last about 2 weeks in the fridge and can be used as a snack, or bar snack (well..if you drink or serve something else than coconut drinks…) or if you want to make just the snack:

1 coconut, butter, sea salt

Preheat oven to 350F and prepare a baking sheet by rubbing with butter. Open the coconut and shave into thin slices and bake them as described above. Then sprinkle with sea salt and serve in an empty coconut shell.

As this is a coconutty post i finish with a coconutty drink…i was lucky to find a fresh green coconut and sometimes the simple things are the best..

To easily open a fresh green coconut all you need is a cleaver and a chefs knife. You first cut off a piece from the bottom to make the nut stand steady and then you “shave” the upper part of the nut to form a top which you cut off. Then pour some rum in the nut and chill it in the freezer for a while before adding a straw and maybe squeezing some fresh lime on top.