The Satchmo Cocktail

Well here`s something right up my alley…a twist of the Sazerac containing absinthe, gin and campari…

And not only that but it also uses a strong spicy bourbon while the classic Sazerac uses rye or cognac or both.

I`m a huge fan of the Sazerac – THE quintessential cocktail of New Orleans, or shall we say one of them because we also got the Vieux Carrè, Ramos gin fizz, the Hurricane, the Crusta, the Frappè etc etc – but the Sazerac is and will always be the number one for me.

And i`m an equally huge fan of Campari – since i was 15….

So here with this interesting twist of it….brought to my attention by Warren Bobrow ‏who invented it and wrote about it on his blog DrinkUpNY – i`m gonna make it here and spread it further because this is indeed a good cocktail.

THE SATCHMO COCKTAIL

2 oz Four Roses Small Batch Limited Edition Bourbon (sub any good bourbon)
1/2 shot of Tenneyson Absinthe (for the washed glass)  (sub any good absinthe or Pernod)
0.5 oz Campari
0.5 oz Death’s Door Gin ( sub a similar gin, like Hendricks)
1 sugar cube
Bitter Truth Creole Bitters (enough to soak the sugar cube)
Lemon zests – to rim the glass and a spiral for garnish

Chill a crystal glass (or other) with ½ shot of Tenneyson Absinthe, packed with ice and water, let cool for a bit then pour out – or drink up..

Rub the inside of the glass with a lemon zest – aah….the fragrance….

Add a sugar cube soaked in the Bitter Truth Creole Bitters to your glass and crush it with a wooden cocktail stick or a spoon or a muddler to release the flavors.

Add the bourbon, campari and gin and stir with a lemon zest threaded onto a cocktail stirrer.

This drink tastes like a spicy Sazerac with herbal/citrus notes and a touch of campari…it´s interesting…and definetily something to sip and savour.

Sip and enjoy…

And why not put on some music with Louis “Satchmo” Armstrong while you sip on this drink named after him?

The Creole Bitters…the left bottle is the 10 year anniversary bottle that was sold at the Tales of the Cocktail this year in limited quantity and the right bottle is the ordinary Creole Bitters by The Bitter Truth. Both bottles contains the same bitters.

The 1o year TOTC anniversary bottle is a piece of art.

MIRACLE MILE BITTERS

During Tales there´s always some bitters going around and i now have  five new bitters to play with and first out are 2 bitters from Miracle Miles – Chili-Chocolate and Yuzu.

Miracle Miles bitters are locally made artisanal bitters that started just over a year and a half ago. Louis Anderman – the maker of these bitters became friends with Joe Keeper from Barkeeper (an awesome barware shop n LA) and would always bring him some of his homemade experiments, bitters, Nocino, etc.

In December ’09 he did the Chocolate/Chili bitters, and Joe flipped over them and begged  for some. Louis tweaked the recipe a bit for the next batch and gave some to Joe, then after refilling his bottle for the second time in about 3 weeks he said, “Hey, why don’t you start selling these here?”

Then more and more bars started picking them up, and all of a sudden Louis was getting so much other momentum (e.g., interest from distributors) that he realized he was reaching a point where he had to go pro, or go home.

The varieties Louis currently makes are: Chocolate/Chili Bitters,
Gingerbread Bitters, Castilian Bitters, Sour Cherry Bitters, Yuzu Bitters, Forbidden Bitters and finally Orange Bitters.

That`s a bunch! and i don`t think they are out for purchase yet so i`m very happy i have got 2 of them.

CHILI-CHOCOLATE BITTERS

The chili-chocolate is made with fine Vahlrona chocolates and a mix of chilis.

In the nose you feel an exquisite and fine chocolate smell and when you taste it it´s there together with ginger, allspice and nutmeg, sweetened with molasses and maple syrup – with a slight chili bite.

The chocolate-chili bitters are perfect for dark rum drinks as well as bourbon, rye, tequila and well – any dark spirits really – anything that goes with well chocolate.

People also use them on ice-cream and coffee..mmm – i´m gonna try them with my blend of Community Coffee Nola blend with chickory and Pecan-Praline…oh my..

I stumbled upon a drink when i was sitting and reading an article about whiskey cocktails in Hawaii. Since ii like both cocktails, whiskey and Hawaii they had my attention.

The drink i was reading about – The Whiskey Thatcher – really looked interesting to me and looked like something where the chili-chocolate bitters would add a nice spicy touch. (btw the Whiskey Thatcher is a variation of a gin drink named after former British prime minister Margaret Thatcher- but don´t mix things up now…i`m not promoting Thatcher…and this blog is totally politics-free – i`m promoting booze!)

The Whiskey Thatcher was created by Dave Newman, bar manager of Nobu, Honolulu, Hawaii who was wondering if the Thatcher would work with whiskey which apparently it did.

Today people want spirits with more character – and i see whiskey coming back and also other flavorful, handcrafted spirits like rum, tequila and mezcal. Even vodka producers are going in that direction creating small batch vodkas with flavor – one example is Karlsson´s which contains 12 different potatoes.

The Whiskey Thatcher blends citrus and sweet, herbal and bitter with the depth and roundness of the whiskey. And besides, anything that contains campari is worth trying i think.

So here we go – the Whiskey Thatcher with dashes of chili-chocolate bitters!

WHISKEY THATCHER


0.5 oz Campari

2-3 mint leaves

A strip of lemon peel

1 tsp fine sugar. (i used Oxfam`s raw sugar)

1. 75 oz Bourbon

Hibiscus syrup ( a splash)

Bourbon ( a splash)

Top with dashes of Miracle Mile Chili-Chocolate bitters

Muddle a slice of lemon peel, two or three mint leaves, 1/2 ounce Campari and 1 teaspoon of fine sugar in a mixing glass.

Add 1. 75 oz bourbon, and a splash of hibiscus syrup and fresh juice from half a lime.

Shake with ice.

Put a splash of pernod and a splash of bourbon (the recipe calls for Wild Turkey but i had Maker`s Mark on hand) in the bottom of another (slightly preheated) lowball glass, light it on fire and burn off the whiskey and pernod. And fresh ice; and strain the drink from the first glass into the prepared glass and stir.

Top off with dashes of the chili-chocolate bitters. (I added a generous amount of dashes..)

Garnish with a fresh mint sprig and if you feel like it a lemon peel as well. (The garnish is not in the original recipe)

Yeah…I like it…it´s spicy…

From that i moved on to mix me this next drink because Louis told me to try it –  2oz demerara rum, 1/2 oz pineapple gomme, 2-3 dashes chocolate/chili bitters, built like an old fashioned – and indeed it was good – very aromatic and deep.

YUZU BITTERS

Now after these two very satisfying cocktails with dark rums it was time to try out the Yuzu bitters.

Released only a few months ago, it’s quickly catching up to the Chocolate/Chili in popularity in LA, and KL Wines in SF sold out of a full case within five days. In addition to the yuzu, cinchona is used for the bitter plus cardamom, cinnamon, and burdock root among the other spices, and two kinds of green tea to round out the finish.

The flavor of the yuzu bitters is something in between a lemon and a tangerine, with a deep citrus flavor. Yuzu is a citrus fruit rom SE Asia and which is a cross between sour mandarine and Ichang papeda – Citrus ichangensis × C. reticulata

Here`s a link to pictures of Yuzu.

These bitters would go well with anything that goes with citrus and i`m sure also with herbal liqueurs and so therefore i decided to try a variant of the Chartreuse swizzle adding Yuzu bitters thus turning it into a Yuzu Swizzle.

YUZU SWIZZLE


1 oz Green Chartreuse
1 oz Smith & Cross Jamaican rum
1 1/2 oz Pineapple Juice
0.75 oz Lime Juice
1/4 oz Falernum (i used B.G Reynold`s Dark Falernum)
3 dahses of Miracle Mile Yuzu bitters

Add ingredients to a large glass full of crushed ice. Swizzle to mix, lavishly garnish with mint, squeeze a bit and add a few extra dashes of the bitters on top of the ice as well.

After trying this i can say that it is tasty – no doubt – but i wonder if the yuzu and the green chartreuse might play out each other a bit…i cannot detect the flavors of the yuzu so clearly. Nevertheless – tasty it is. But i needed something “cleaner” to give the yuzu bitters space to play and the flavors to shine a bit more..

So how`bout a Yuzu daiquiri?

Hell yeah! and this is what i used:

2 Havana Club 3 yo

0.75 oz fresh lime juice

0.5 oz sugarcane syrup

3 dashes yuzu bitters

Float Coruba overproof

Now this was better in the sense of putting the yuzu flavors more forward and a Daiquiri is always a very nice cocktail – one of my favorite cocktails.

This has been fun and i`m very pleased with the Miracle Miles bitters, go try them when you get a chance.

And finally – try Yuzu bitters on oysters…

CAMPARI IN TIKI DRINKS

campari-and-tiki-3-big

I keep coming back to Campari over and over again, not too often but regularly because i really appreciate this bitter and very special tasting aperitif.

It goes perfectly with all kinda citrus fruits and traditionally its the lemon and orange that is used, naturally since that`s what`s growing in Italy – the home land off Campari. Did i say that one of my heros is Gaspare Campari?

As an aperitif with soda, orange or lemon its an aquired taste for many, but there are also many who loves it – me included. As a cocktail ingredient its both challenging and rewarding, and in the right place it can make some fantastic cocktails.

It goes very well with dark rum, gin, tequila – well most spirits actually but especially with those that also goes well with citrus. So how about Campari in tiki drinks? The classic tiki drink with Campari is of course the Jungle Bird, to be found on page 44 in “Intoxica” by Beachbum Berry but is there anything else?

There has been so much written already about Campari in other types of drinks like the negroni or Campari and dark rums but not very much about tiki drinks and there isn´t very much info to find either.

I went out to search..and ended up with the conclusion that if i want a  tiki drink with Campari other than the Jungle Bird or an occasional something i need to invent them myself. .not even in tiki central i found anything much..and that means there´isn`t anything much then.

So eventually, i ended up making these two cocktails:

ULA ULA PUNCH

campari-and-tiki-2

1.5 oz Smith & Cross Jamaican rum

0.5 oz aged rhum agricole, (like Clemènt VSOP)

0.5 oz Campari

1 oz pineapple juice

0.5 oz *limone rosso (or regular lemon)

0.25 oz fresh lime

0.5 oz rich demerara syrup (2:1 demerara sugar and water)

1 tsp hibiscus grenadine

crushed ice

For garnish – 2 small pineapple leaves, 1 cherry, 2 lemon quarters, speared

Shake all ingredients and strain into a rocks glass filled to the brim with crushed ice and garnish with the speared fruits.

This is a grown-up drink…the rhum agricole flavor is nicely blending with the bitterness of the Campari and the sugarcane and molasses from the Jamaican rum is steady in the background. Its much flavors in this drink, but its not no easy flavors since both Campari and rhum agricole isn´t “easy” neither of them.

*Limone rosso is a lemon variety i recently found in our nursery, it has reddish and wrinkled skin and inside it looks a bit different too from the regular lemon.

The fragrance is also stronger and slightly more perfumed. I also found out by tasting the juices from both lemons that the rosso is much more aromatic, mellower and somewhat less sour.

I´m gonna make a tincture with this lemon and its peel, would be interesting to see how that would turn out. Booze nerds are always on the hunt for new flavors..and into experimenting with the sometimes most unlikely flavors.

I like this dink but i cannot say if the limone rosso makes the mixed drink more aromatic compared to a reular lemon but i know i did the taste test before with the juices alone and the rosso was more aromatic, perfumed and also sweeter and not so astringent tart as the regular lemon.

This is a fresh drink and packs a rummy punch as well. But you gotta like both Campari and rhum agricole to really appreciate this cocktail. After a while when the drink “settles” with the ice the flavors comes through mellower and quite wonderfully.

campari-and-tiki-lemons

On the left side is the ordinary lemon and rosso on the right. I think the regular lemon looks quite boring and sleepy in comparaison..

Of course i needed to use it for my cocktails! i accuired my lemon by picking it up from the ground where it had fallen from the bush. I wish it was a staple in our grocery…but i guess i´ll need to buy one of the plants if i want to have more of it.

Cocktail number two uses rye and Campari and turned out very nice.

POLYNESIAN RED

Muddle 1 small piece of Mexican canela (cinnamon) with 0.5 oz sugarcane syrup (Petit Canne) and 4-5 chunks of fresh pineapple, then add:

campari-and-tiki

1 oz Rittenhouse bonded

1 oz Campari

0.25 oz lemon juice (limone rosso if possible)

a very small sprinkle of fresh lime

Shake and double strain into a chilled cocktail glass. Garnish with a lemon quarter and a leaf.

This drink has a balanced mellow flavor and is a very nice cocktail indeed – at least to my palate. The rye, lemon and Campari mixes wonderfully. One i will make again.

And so we come to the last tiki style drink with Campari and this one is a swizzle. Its a twist on the negroni swizzle (made by Giuseppe Gonzalez at Painkiller in New York) turning it from negroni to a rum-swizzle type drink but with both rum and gin.

KAHILI SWIZZLE

kahiki-swizzle

1 oz  gin (Martin Miller`s)

0.5 oz Pusser´s overproof

1 oz Campari

0.5 oz lemon juice (limone rosso if possible)

0.25 oz lime juice

0.5 oz pineapple syrup

1tsp hibiscus syrup

1 oz club soda

Fill a large glass or tiki mug with crushed ice and swizzle with a swizzle stick until frosty. Garnish with lemon peel.

I would define this campariliscious and bitterly fresh with strong undertones…if that makes any sense. I believe that if you like Campari you`ll like this.

I`ve gotten to really like the combo Campari-Pusser`s – the Pusser`s goes fantastic with Campari and then in this drink, there´s a background of an almost floral flavor of the gin that is excellent. One could also use Smith & Cross in this.

Add a straw, sip and enjoy!

campari-and-tiki-glass

DARK RUM AND CAMPARI

crimson-slippers

Crimson Slippers

Dark Rum and Campari…two of my favorites makes for a wonderful combo together in mixed drinks.

Here`s a fabulous cocktail, invented by A:J Rathbun, the Crimson Slippers, found on his blog Spiked Punch. When researching this cocktail i also found it on Cold Glass blog but in a slightly different take.

Its name comes from the color crimson which is a strong, bright, deep red color which originally was the color of the dye produced from a scale insect, Kermes vermilio. Then the cochineal was introduced and since it needed ten to twelve times as much kermes to produce the same color effect as cochineal the kermes fell out of use.

Cochineal is what used to give Campari its bright red color which is called carmine. But the use of cochineal in Campari is since a few years replaced with artificial color.

This is a fantastic drink i think, the rum and Campari creates such a yummy flavor combo together with orange and bitters. And here is room for playing with different rums and bitters and why not fresh juices?

And then its so beautifully ruby red..

THE CRIMSON SLIPPER`S COCKTAIL

Ice cubes
2 ounces dark rum
1 ounce Campari
1/2 ounce homemade triple sec
1 dash bitters
Lime slice, for garnish

1. Fill a cocktail shaker halfway up with ice cubes. Add the rum, Campari, triple sec, and bitters. Shake well.

2. Strain into a cocktail glass. Squeeze the lime slice over the glass and drop it in.

From Cold Glass:

2½ oz dark rum (Appleton Estate 12)
1 oz Campari
¼ oz Cointreau
2–3 dashes Peychaud’s bitters

Stir until quite cold; strain into a chilled cocktail glass. Express and garnish with lime.

So of course i have to make my own take on this as well, how can i resist that when my favorite ingredients are involved? its quite different and eventually it got tikified and became an entirely new drink and as such it also got a new name.

LAVA PUNCH

lava-punch

1½ oz dark rum (Coruba)
1 oz Smith & Cross
1 oz Campari
1/4 oz green Chartreuse
1 oz fresh yellow grapefruit juice
0.5 oz fresh lime juice
0.5 oz simple syrup

Shake with ice, strain into a glass filled with crushed ice.

Another very tasty drink that combines dark rum with Campari is the Jungle Bird. It was first created circa 1978 at the Aviary Bar, Kuala Lumpur, Malaysia. Then featured in Jeff Berry’s ‘Intoxica’ reappearing in Remixed.

JUNGLE BIRD

.75 oz Campari
0.5 oz fresh lime juice
0.5 oz sugarcane syrup (Petit Canne)
4 oz unsweetened pineapple juice
1.5 oz dark Jamaican rum (here is used Smith & Cross)

Shake well with plenty of ice cubes and pour unstrained into a double old fashioned glass. Garnish with an orchid, mint and cocktail cherry speared to lemon and orange wheels.

This one is also really tasty and when made with a rum that kicks ass like the Smith & Cross its a killer. Or try adding a decent float of a highproof deep demerara or overproof Pusser`s.

And here i made another take on it with blood orange juice:

FIRE BIRD

firebird

.75 oz Campari
0.5 oz fresh lime juice
0.5 oz sugarcane syrup (Petit Canne)
4 oz fresh blood orange juice
1.5 oz dark Jamaican rum (here is used Smith & Cross)

Shake it all hard and strain into a glass with crushed ice and garnish with a blood orange wedge orange leaf.

TWO COCKTAILS FOR NEW YEAR

Already 2011 very soon..time flies i must say. I`m happy for that cuz that means that the next summer is approaching..and since i`m no winter person the faster the better!

Here`s two cocktails – both with rum…what else? The first with Campari, lime and my newly made batch of hibiscus grenadine. The second with rhum agricole, Smith & Cross (or Pusser`s) and grilled pineapple-honey syrup.

I think rum and Campari goes very well together so look out for an upcoming post on that topic. This cocktail is simple but tasty:

CRIMSON KISS

crimson-kisss-2

1.5 oz white Rum

1 oz Campari

0.5 oz Hibiscus grenadine

0.5 oz fresh lime juice

0.25 oz simple syrup

1 egg white

Shake ingredients vigorously so that the egg white mixes well into it, a good idea is to dry shake first without ice and then add ice. Strain into a chilled cocktail glass. Garnish with a lime slice or a lime leaf.

How to male Hibiscus syrup you can read about here or order it from Trader Tiki.

The next is a tiki drink.

Here`s a mix of aged rhum agricole, Smith & Cross (or Pusser`s is good too) grilled pineapple-honey syrup, fresh lime and topped with some champagne. Its light and fresh with that grassy agricole flavor clearly coming throuh which is what this cocktail is supposed to do.

HALA KAHIKI

hala-kahiki

1 oz aged rhum agricole (i used Clèment VSOP)

1 oz Smith & Cross (or Pusser`s )

0.5 oz grilled pineapple-honey syrup

0.5 oz fresh lime juice

Top with a little champage of a drier type (brut)

Float overproof Coruba

Shake everything except the champagne…then strain and pour into a glass and top with the champage, and last give a little float of overproof Coruba.

I guess a float of JWray would be good too! Garnish with a pineapple slice.

GRILLED PINEAPPLE-HONEY SYRUP

Grill a pineapple round until you get grill marks and cool, then cut in 4 parts . Then make a simple syrup with golden raw sugar and water 2:1 and add the pineapple pieces and let boil for a while to get the flavors in. The add a little liquid honey and mix well, and take off the stove and cool to room temp. Let the flavors settle for a while.

I was tempted to use coffee liqueur in this drink but since i wanted the agricole flavors to come through clean i didn`t. But i`m tempted to play with this cocktail and try the coffee sometimes and also Mozart Dry chocolate spirit and green Chartreuse.

Have a fantastic New Year!

DEAR CAMPARI

campari-close-label

The content in my glass is glistening like red rubies and i get thirsty by just looking at it. I know too well how completely satisfying a glass of Campari can be – on the rocks, with soda or orange juice.

From the land of bitter aperitifs and digestifs – Italy – we are blessed with a whole range of bitter aperifs and digestifs such as Campari, Aperol, Cynar, Ramazotti and Fernet Branca to name a few. These are all good for our digestion and has medical properties as well as wonderful flavors even though to many it`s an aquired taste. But give them a chance – you might get hooked.

These has been my companions for many years and my first accuintance with Campari was in right there in Italy where i had my first glass sitting at a restaurant in Napoli after we had a wonderful day in the beautiful island of Capri. My memories of that first glass are so (bitter) sweet.

I shall never forget the first chocking sip and then the next eventually leading to a long life love relationship with this wonderful apertif. Unusually maybe, i didn`t dislike it at all and came to love it very fast. Some people are just “bitter” types..

Italy is also the place where i also made my first experiences with vermouth, and therefore vermouth is to me also connected with that special atmosphere of Italy as well – which is a mèlange of tranquility and chaos – the lazy afternoon in the cooler shadows, the hot sun, the food, the fragrances…the chaotic traffic and the blue mediterranian sea.

Few things are to me so pleasant as a glass of Campari before a good meal and especially if that dinner was a pasta dinner with something like say – a lobster sauce. The typical and also the most tasty way to drink these bitter aperitifs and digestives is to keep it simple and enjoy them neat with ice and a slice of orange or lemon.

But they are also wonderful mixers for cocktails and there´s no limit to what you can do with them, especially Campari and Aperol are well suited for mixing. So my favorite above all – the Campari is what i used here for this post which really, is about playing with Campari.

And with it the very common but proved combination of fresh blood orange juice, (they just go hand in hand) – its hard to fail. I was going to stop there because nothing more is needed – but just for the heck of it i decided to rinse the glass with absinthe and for freshness, a sprinkle of lime juice and then something for the nose – fresh mint wrapped in lime peel.

This cocktail celebrates my sunny memories of Capri.

CAPRI

capri-sunset

2 oz Campari
2 oz fresh blood orange juice
sprinkle of lime
Absinthe rinse

Fill a rocks glass half full with large ice cubes, pour the ingredients and stir, add more ice and garnish with mint wrapped in lime peel and a slice of blood orange.

I discovered that the Campari almost overpowers the Absinthe – but its there even though quite subtle, so if you want more, just add a few extra drops.To me it was ok though as the emphasis is on the Campari, the Absinthe is just there to add a little subtle tingle, something i think Absinthe is very good for.

Another classic Campari drink that never a fails is the Campari and Soda, just a splash of each, ice  and lemon or orange wedge in the glass..unbeatable! Here is another take on this refreshing drink that uses fresh mint and crushed ice.

CAMPARI AND SODA WITH MINT

campari-soda

Take 10 mint leaves and muddle with 1/4 oz simple syrup, add 2 oz campari and stir with ice to mix, then strain into a rocks glass with crushed ice and top up with Soda. Add a sprinkle of fresh lime and garnish with mint and a lime wedge.

Unfortunately the old Campari (the one with cochineal) is no more produced and what is available here is the new one. Even if the flavour difference maybe isn´t that dramatical its still there – very subtle but there`s a difference. R.I.P Old Campari.

I think they also have made some new artsy labels for Campari, making it more classy and modern in style – which i don`t particularly like, i like it the old style – not too fancy but more down to earth genuine, the way it always been.

Campari is one of my absolute favorite spirits. please don`t destroy it.

TIKI DRINK NOSTALGIA

1-tikidrink-nostalgia

To me there will always be something very special with Tiki drinks, they are so much more than beautiful to look at and so bloody tasty! – and a pain in the ass to make sometimes, especially if you need to make many but if you just hang on and go through with them you are greatly rewarded.

Actually the Tiki drinks doesn`t just deliver great flavours to you, often in a layered fashion allowing you to discover new flavours one after another, they also impart a feeling, a sense of “mystery” and of course the inevitable escape to far away Pacific islands which at least i need, now in these gloomy days which turns darker for each day.

The hunting down of obscure ingredients can sometimes be another problem, which can be solved by making things yourself or sub ingredients with the closest you may have at hand and making flavored syrups, pimento dram, falernum or orgeat is easier than most people think. Good recipes are also easy to find on the many cocktail blogs.

When i started this blog a year and half ago i made only Tiki drinks at the time – which has changed to be all kinds of drinks. While browsing around my old tiki drink pictures i felt i wanted to visit them again and make a few of the old ones.

Here`s a range of  drinks i made in my early blogging-days and a new twist of the Jungle Bird with demerara rum which was very tasty. In the Sumatra Kula i have added an extra oz of white agricole to spice it up a bit. I first made it with 1.5 oz white rum as it is in the original recipe  but i found it a bit tame and i think it needed that extra splash of agricole to really  come to life.

So if you grab your shakers let`s start with the “Kulas” – if anyone knows why some Tiki drinks has that kula in the name please let me know, i`m curious about it. This is supposed to be one of the first drinks served by Don the Beachcomber at his bar in Hollywood, circa 1934. But if you wanna be really genuine omit the rhum agricole.

SUMATRA KULA (From Sippin Safari)

3-sumatra-kula

0.5 oz fresh lime juice
0.5 oz grapefruit juice
0.5 oz orange juice
0.5 oz honey-mix (equal parts honey and water, warm up to mix, let cool and bottle, keeps in the fridge for about a week)
1.5 oz light rum
1 oz rhum agricole blanc
3 oz crushed ice

Put everything in blender, saving ice for last, blend at high speed for no more than 5 sek. Pour into a pilsner glass, add crushed ice to fill. Garnish with a mint sprig. (which i didn´t –  i used pineapple leaves.)

CUBA KULA From Sippin`Safari

1-old-cuba-kula

This drink is from the personal notebook of Ray Buhen dated 1935.

And this is another drink i made an ice mold with, i think chimney glasses are very good for these kinds of molds where the ice is supposed to raise itself up from the glass. You make these by placing preferably shaved ice in a pilsner glass in the freezer overnight, just make sure the mold is a bit thinner than the glass you`re gonna serve the drink in and that there`s space for the straw.

2 oz fresh lime juice
1/2 oz honey
1 oz orange juice
1 oz dark rum, the recipe calls for Myers but i used Coruba12
1 oz Lemon Hart demerara
1/2 oz Bacardi 151
Dash Angostura bitters
6 drops Herbsaint or Pernod

Dissolve the honey in the limejuice and then place it all in a shaker and shake with plenty of ice.

GUATEMALA COOLER From Sippin`Safari

1-old-guatemala-cooler

I used different rums in this one as i don`t have the rums called for, so instead of a gold Puerto Rican i used my Jamaican Lemon Hart and then i used Appleton VX. I didn`t use an old fashioned glass with ice cubes either, i used a small pilsner type of glass and made an ice mold where you raise the ice up on the sides by pushing it down in the middle, finally i placed a shy orchid in the middle of the ice.

0.5 oz fresh lime juice
0.5 oz unsweetened pineapple juice
1 oz Lopez coconut cream
1 oz gold Puerto Rican rum
¾ oz gold Jamaican rum
6 oz crushed ice

Put everything in blender, saving ice for last, blend at high speed for 10 sek and pour into a double old fashioned, add ice cubes to fill.

GUYANA BIRD

3-guyana-bird

This is a twist on the Jungle Bird which is one of my favorite Tiki drinks. I replaced the dark rum with demerara rum and also added a float of overproof demerara and some fresh orange juice,  it turned out really tasty. My friend thought it was too strong which allowed me to have the whole awesomeness for myself;-)

This is a drink that like the Mai Tai let the spirits shine and its that kind of tiki drinks i have found out that i prefer. The 1934  Zombie Punch is another example of such a drink, strong but well balanced.

0.75 oz campari
0.5 oz fresh lime
0.5 oz simple syrup
2 oz pineapple juice
1 oz orange juice
1 oz demerara rum
1 oz overproof demerara rum to float

Shake and pour into a highball filled with crushed ice. Garnish with a lime rose.

SPINDRIFT

1-old-spindrift

Here`s an old favorite, i really like this drink, its strong and fullbodied with a perfect balance of flavours.

3 oz orange juice
2 oz fresh lemon juice
1 oz passionfruit syrup
¾ oz simple syrup
0.5 t vanilla extract
2 oz dark Jamaican rum
1.5 oz demerara rum
1 oz light Puerto Rican rum

Blend with 2.5 cups srushed ice and pour into a large snifter.

I always come back to the tiki drinks, no matter how long i`ve been away to mix other kinds of drinks – i always return because these drinks are a part of me they`re in my blood.

How do you like tiki drinks? and what about all the mess with mixing them? is it worth the effort or not?

3-tikidrinks