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

Professor Cocktail`s Zombie Horde

Zombie book cover

A book entirely devoted to one of my favorite tiki drinks – the Zombie!!

For the first time ever (as far as i know) has an entire book been written about ONE tiki drink, the famous Zombie. That`s how much this drink fascinates…

Now the book does of course not contain only one Zombie recipe – it contains no less than 86 different recipes…..starting with my favorite the 1934 Zombie Punch – the original version. This was the one that started it all, as served at Don the Beachcomber’s famed Hollywood restaurant. This was the drink that made Don’s reputation and secured his place in cocktail history.

86 different Zombies? that could keep you busy and boozed out for a long time, especially seen to that the old saying “two at the most” was stated for a reason.

The author professor Cocktail about Jeff “Beachbum” Berry:

This book could not have been written without Jeff’s extraordinary efforts at resurrecting Don the Beachcomber’s Zombie. He truly is the Indiana Jones of Tiki Drink Archaeology.

PROFESSOR COCKTAIL’S ZOMBIE HORDE

Recipes for the World’s Most Lethal Drink – by David J. Montgomery aka Professor Cocktail

zombie book - napkin

The book starts with a presentation of the Zombie which was the drink that launched a Tiki empire. Created in 1934 by a former bootlegger named Ernest Raymond Beaumont-Gantt – better known to the world as Don the Beachcomber – the Zombie was a revelation.

“I originated and have served this ‘thing’ since 1934…Anyone that says otherwise is a liar!” —  Don the Beachcomber

A potent mix of different rums, fruit juices, and exotic spices, the Zombie was to become Don’s signature drink and, eventually, a key part of his success and that of his namesake restaurant.

Don’s genius was found in rum and the varying ways in which it could be combined with other ingredients. Not only was he the first bartender to invent Tiki drinks, he was among the first to use rum itself in a serious way.

Out of all of Don’s creations, the Zombie reigned supreme. It was the drink that everyone wanted to try. The book goes on telling us how reportedly the Zombie was invented – whether true or not – and goes on to telling us about how many years later our beloved Beachbum (Jeff Berry) managed to crack the code for Don the Beachcomber’s original Zombie.

And that`s why – thank you Jeff! – i have been able with many others, to enjoy this drink from it´s original recipe albeit with different rums than was used at the time.

After the introduction there´s a note about ingredients explaining what they are and where you can try to find them. The composition of the Zombie varied over the years depending on who was making it – but there are certain ingredients, however, that popped up most frequently and they are listed in the notes.

And then – on to the recipes, all 86 Zombies! and it`s not just the recipes, there´s stories, anecdotes and pictures – all written in an entertaining style.

zombie book don beach ca 1950 in Hawaii

Don Beach in Hawaii cirka 1950

Conclusion:

In Zombie Horde, David J. Montgomery (aka Professor Cocktail) leads you on a journey through the history of the Zombie, starting with its humble beginnings in Hollywood, and following it as it evolved and spread over the decades.

Zombie Horde includes recipes from notable bartenders like Trader Vic, David Embury, Salvatore Calabrese, and Dale DeGroff, as well as the formulas for the Zombies served at famous Tiki joints like the Tonga Room in San Francisco, Frankie’s Tiki Room in Las Vegas, and the Luau Room in San Diego.

It also includes recent cocktails that were inspired by the Zombie, with offerings from Martin Cate (Smuggler’s Cove), Brian Miller (Death & Company), Allan Katz (Caña Rum Bar), Brian Dressel (Midnight Cowboy), and Audrey Saunders (Pegu Club).

I`d recommend this book to anyone who`s interested in tiki drinks and of course – the Zombie. With such a gold mine of Zombie recipes from the 1934 original Zombie Punch to Bar Agricole’s Cap Haitien Zombie you just can`t go wrong.

zombie book shrunken head mugs

Otto’s Shrunken Head mugs

About the Author

David J. Montgomery mixes his love of history and alcohol into one potent concoction through his work at ProfessorCocktail.com He is also a nationally renowned book critic and commentator on writing and the publishing industry. Mr. Montgomery is an emeritus columnist for the Chicago Sun-Times and The Daily Beast, and has written for USA Today, The Washington Post, Philadelphia Inquirer, and other fine publications.

His short fiction has appeared both online and in print. A former Professor of History, he lives in the Washington, D.C. suburbs with his wife and two daughters.

The ebook will be available exclusively through Amazon (as well as various international versions of Amazon), and costs just $2.99 to download. There are no plans for a print edition at this time, although it’s possible that could change.

You don’t need a Kindle to read the book, though. You can also use the Kindle app that’s available for various platforms, including PC, Mac, various tablets (iPad, Android, etc.), and smartphones (iPhone, Android, etc.).

Obviously it has a lot of rum in it. So what’s not to like? Go get it!

And for your drinking pleasure, here´s two recipes:

The Undead Gentleman (2011 by Martin Cate)

Undead Gentleman

As served at the high-end Tiki and rum bar located in San Francisco, CA.
Martin Cate’s Note: Simplified slightly and served on the stem, for the sophisticated savage.

Instructions:

In a cocktail shaker:
1/2 oz. Fresh Lime Juice
1/2 oz. Fresh Grapefruit Juice (white or pink)
1/2 oz. Falernum
1/2 oz. Cinnamon Syrup
1 oz. Lemon Hart 151 Rum
1 1/2 oz. Aged Jamaican Rum
1 dash Angostura bitters

Shake and fine strain into a chilled cocktail glass that has been rinsed with absinthe blanc. Garnish with a lime and grapefruit twist that have been twisted together.

And then i brought back my old Guyana Zombie which i made in 2009 for the TDN Zombie. It doesn`t contain more than two rums but one is overproof to give the drink that kick it needs. It`s not an authentic Zombie, more a drink that is Zombie inspired.

Guyana Zombie

guyana-zombie1

2 oz demerara rum

1 oz pineapple juice

1 oz honey-mix ( equal parts honey and water, dilute the honey in warm water)

1 tsp cream of coconut ( Lopez or Coco Real)

0.5 oz fresh lime

A decent float of 151 demerara.

Serve in goblet with crushed ice. Sprinkle demerara sugar on top.

Blend with crushed ice at high speed for 5 sek. Pour into goblet with more crushed ice. Garnish with sprinkled demerara sugar, lime wedge and brandied cherry.

Drinks with Honey Cream Mix

Browsing through Don the Beachcomber´s “Little Hawaiian Tropical Drink Book” it´s clear that Don used a lot of honey cream mix. Trader Vic also used it but it seems to me that Don used it more. I tried it the first time many years ago ( in 2007) when i tried to make Don`s Pearldiver´s Punch which i found on Rick`s blog the Kaiserpenguin.

I was new to tiki drinks at the time and found the honey cream mix quite a challenge. Not so much that it´s a bit time consuming to make but because the butter solids has a way of separating when getting cold and create an un-appetizing look for the drink.

Honey cream mix is  a concoction of butter and honey which gives a mysteriously and wonderful velvety feel to the drink…you know there´s something there but cannot really put your finger on what it is…unless you know..

Honey cream mix was invented by Don the Beachcomber and there`s two recipes that i know of :

½ lb. Sweet cream butter
½ lb. Honey
½ lb. Light cream

Melt butter in a double boiler.
Add cream.
Heat mixture to 160° F.
At the same time, heat honey in a double boiler to 160° F.
Pre-warm the bowl of a blender by filling it with water to 120° F.
Empty and dry the bowl and immediately transfer to it the butter-cream mix and honey.
Blend at high speed for five (5) minutes.
Allow to stand for ten (10) minutes.

And we also have the Pearl Diver´s Punch mix which is a part of the Pearl Diver`s Punch recipe and involves clarified butter – in an attempt to bring the butter solids out – see recipe further down at the drink recipe.

And then this one from “Don the Bachcomber`s Little Hawaiian Tropical Drink Book”

One part sweet butter + One part honey

Heat the honey and butter separately, do not boil. When sufficiently heated pour honey over the sweet butter into one container.

Turn off the heat and commence whipping with a wire whip until both ingredients are well blended. Store in freezer until ready to use.

So they are lightly different with the first one containing cream and is blended. The one i mostly been using is the last one because it´s simpler and requires no blender.

This honey cream mix is around in slightly different versions, there´s one that contains equal parts honey, sugar and cream for example and then we have the “honey-mix” which is equal parts water and honey but no butter – the easiest to make of them all.

When i do honey (cream) mixes i always use liquid honey and i warm up just enough to let it all dissolve and mix nicely together. It shouldn`t be too warm – a bit above room temp is good. Once the honey is dissolved and mixed with the water it stays liquid and mixes easily in the drink.

It`s a bit different when you use butter…

You see, butter is a bit tricky because it contains butter solids that fatten up the glass and make it look – well..less appetizing and it happens when it cools. So to get around that problem – or at least make things better here´s a few steps to keep in mind:

Make the honey cream mix just a little before it´time to shake the drinks to avoid it cools to quick.

Always blend the drink at high speed when butter is involved and add the ice last, blend at high speed for 15 seconds and it should mix well.

To surely avoid the glass looking fat with butter solids, serve these drinks in a hollowed out pineapple or tiki mug – problem solved.

In any case – it might sound like too much work to do this butit´s actually not that bad and it´s well worth it every now and then to create these drinks the way they were intended because they really are a treat.

The Pearl Diver’s Punch is a classic old school tiki  drink and Don invented in 1937. It`s the one i made my first attempts to make the honey cream mix with. It contains it`s own version called the Pearl Diver’s Punch Mix containing clarified butter and spices.

Pearl Diver’s Punch 

0.75 oz Pearl Diver’s Mix
0.75 oz fresh lime juice
1 oz fresh orange juice
1 tsp Falernum
1.5 oz Gold Puerto Rican rum
0.75 oz Demerara rum
0.5 oz gold Jamaican rum
6 oz crushed ice

Pearl Diver’s Punch Mix:

1 oz unsalted butter (or ghee, clarified)
1 oz honey (use liquid)
1 tsp cinnamon syrup
1/2 tsp vanilla syrup
1/2 tsp pimento dram

Heat butter and honey in microwave for 10 seconds to melt. Add the spices and pimento dram and then add the juices and blend. Add rums.
This is quite a complete and well balanced drink, sweet and sour, spicy and strong, complex and velvety smooth…

The next drink is as exotic as the first one, it´s called Don`s Pearl and the original drink did actually contain a real south sea pearl with every 5th drink.

Don`s Pearl

0.5 oz fresh lime juice

0.5 oz fresh passionfruit juice

1 oz fresh guava juice

0.25 oz honey cream mix

0.25 oz club soda

2 oz Puerto Rican light rum

Pour ingredients in a blender and blend for 30 sec and then strain into a special glass.

For added excitement, add one real pearl into every fifth creation….

Paradise – Don the Beachcomber, host to 23 million dinner guests at his Don the Beachcomber restaurants often said – ” If you can`t get to paradise i`ll bring it to you”

Tahitian Rum Punch

0.75 oz fresh lime + 0.75 oz fresh lime juice

0.5 oz passionfruit juice

0.5 oz falernum

0.5 oz honey cream mix

0.75 oz Jamaican white rum

0.75 oz Bacardi rum ( i`d use the 8 yo here)

Dash angostura

Pour ingredients into a blender and add 6 oz cracked ice. Blend for 15 sec and strain into special frozen molds. Serve with straws.

Well, if you don`t wanna take the time and effort to create an ice mold – and who does that unless it´s for a special occasion? ( or a post on this blog:-) so just fill the glass with crushed ice, it works just fine.

Other Don Beach drinks that contains honey cream mix are the Mystery Gardenia, PiYi, Beachcomber`s Punch and the later made, streamlined version of the Pearl Diver´s Punch called just Pearl Diver. 

Pearl Diver

0.5 oz lime juice

0.5 oz grapefruit juice

1 oz orange juice

0.5 oz Puerto Rican dark rum

0.5 oz Jamaican dark rum

1 oz Old St Croix rum (use Cruzan white)

Dash angostura bitters

Blend everything except the dark rum in blender with crushed ice and pour into a 12 oz glass and float the dark rum on top. Garnish with fresh mint and pineapple spear.

I also made a very tasty drink with honey cream mix a couple years ago that is so tasty that i still have it in my regular rotation and most likely always will have, it`s the Pineapple Delight and the recipe is here.

Enjoy your drinking and drink responsably!

Tiki Month – 2070 Swizzle

Third drink up for the Tiki Month hosted by the Pegu blog is a drink that was created by Martin Cate at Smuggler’s Cove – the nicely spicy 2070 Swizzle.

I`m serving it in my third mug from the Fireworks studio in Glagow, the coconut mug. I could have made a drink that contains coconut and the best one that comes to mind i the Coconaut but i have already had it on here so i went and searched for something else and found the 2070 Swizzle.

This swizzle contains Angostura 1919 and demerara rums, lime and honey, allspice dram, angostura bitters and what i believe is the secret to success . 4 drops of pernod which is an ingredient that was extensively used by Don the Beachcomber and which in very small amounts ( 4-6 drops usually) adds a third dimension to the drink by adding contrast, i really like it.

If you can`t find pernod you may use absinthe or herbsaint. The absinthe is less sweet than the other two which are not absinthes (pernod is a pastis and herbsaint is a brand name of anise-flavored liquor, originally made in New Orleans, Louisiana) – but since only only drops are used it doesn´t matter which one you use. Personally i used absinthe which are more to my liking in tiki drinks while i prefer herbsaint in say a sazerac.

2070 Swizzle (by Martin Cate)

1 oz Angostura 1919 Rum
1 oz 151 Demerara Rum
1/2 oz Lime Juice
1/2 oz Simple Syrup
1/2 oz Honey Syrup
1/4 oz Allspice Dram
4 drops Pernod
2 dashes Bitters

Swizzle and sprinkle nutmeg on top.

The 2070 swizzle is an awesome drink and there´s also a version of it called “2070 Swizzle Redux” created by Swanky over at the Grogalizer. Let´s try it:

2070 Swizzle Redux

1 oz Angostura 1919 or other quality Gold Rum
1/2 oz Lemon Hart 151
1/2 oz Smith & Cross
1/2 oz Fresh Lime Juice
1/2 oz Cinnamon Infused Simple Syrup (If you use Trader Tiki/BG Reynold’s, you may need to cut it back. His syrup is extremely strong. Cut it in half)
1/2 oz Honey Mix
1/2 oz Strong Kona coffee (chilled of course)
1/4 oz St. Elizabeth Allspice Dram
4 drops Pernod
2 dash Angostura bitters
1 pinch freshly ground nutmeg on top
Cinnamon Stick swizzle

Here is instructions from Swanky that i found on the Tiki Central:

Use about 1/2 cup crushed ice, flash blended for a few seconds. Lately I prefer to put everything in the blender but ice, set it to the lowest setting, on mine it is “Stir” and get all the ingredients mixed.

Then I add the ice and hit it on high. I zap it for a second, let it stop and repeat. Do that maybe 3 or 4 times. Pour into the proper glass (collins/zombie, or the classic aluminum ones) and add ice to fill. Grate some fresh nutmeg on top. Add cinnamon stick as swizzle.

If you use an aluminum glass, or even a collins, take a napkin and unfold it, then refold it longways. You should have a good frost on the glass. Lightly wet one corner of the napkin and press it to the glass so it freezes in place. Wrap around and do the same to the other end. This makes the drink easier to hold since it is so cold.

I didn`t have any Angostura 1919 but i do have some left of the Caroni -97 single barrel rum so i used that with excellent results in both drinks, awesome actually…

And my blender has broken down so this one is swizzled the old fashioned way with a wooden swizzle stick.

The 2070 Swizzle Redux tastes to me like a coffee spiced cousin to the first one with a  little bit less demerara flavor and more of the Jamaican funk and (in my case) strong Caroni heaviness – and even though Caroni is a rum from Trinidad many of their strong rums does resemble Jamaican pot still rum.

Happy Tiki Month!

Wrath of the Zombie

Happy Halloween everybody, here´s a drink to wake the living dead! – or at least to make YOU become like a zombie if you make too many…

It´s a variety of the classic 1934 Don the Beachcomber’s Zombie with a blend of aged and overproof rums, plus rhum agricole and then cinnamon, grapefruit and lime..

I`ve had the zombie on here before but it´s a damn good drink! and if it wasn`t for one man namely “Jeff Beachbum Berry” we wouldn´t have this recioe today…he dug down the rabbithole of lost ingredients and recipes and un-earhted the original 1934 Zombie Punch.

And that you can read all about in his book Sippin`Safari.

But this time to make something different i have omitted the pernod and grenadine in this recipe and added grapefruit juice and then switched gold Puerto Rican rum for aged agricole.

Same same but different..but not less strong…

Wrath of the Zombie

0.75 oz fresh lime

0.5 oz Don´s Mix ( either use Trader Tiki aka BG Reynold´s excellent Don`s Mix or make your own by mixing 2 parts Grapefruit Juice with 1 part Cinnamon Syrup.

0.5 oz Falernum ( Get BG Reynold`s or make your own)

1.5 oz Jamaican rum ( I used – Blackwell rum, and 0.5 oz Smith and Cross)

1.5 oz aged rhum agricole ( i used Clément VSOP)

1 oz demerara rum ( 0.5 oz El Dorado 12 yo, 0.5 oz Lemon Hart 151)

Dash Angostura bitters

Top with grapefruit juice

Blend everything with 6 oz crushed ice, blend at high speed for 5 sek. Pour into a zombie glass (chimney glass) and add more crushed ice to fill if needed.

Top up with grapefruit juice and garnish with pineapple leaf and slice and cherry.

This is a strong rum drink…

Boooo!!!

Sugarcane bar

 

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