All Hail Coffee and Pineapple!

Last post for the tiki month! Here is a cathegory of tiki drinks that I like very much, those that contains some amount of coffee, often paired with pineapple and white grapefruit juices. Pineapple and coffee is a match made in heaven, adding an intriguing flavor profile and who invented it I have no idea, but since many tiki recipes includes Kona coffee it must of been someone on Hawai i…

The coffee adds extra depth and flavor notes that gives the drinks a special flavor and kick and these ingredients goes especially well with dark Jamaican and Demerara rums…

When it comes to coffee flavored tiki drinks, there´s the cold ones and the hot ones, but it´s the cold ones i`m writing about here. Some using cold brewed strong coffee, others coffee liqueur or coffee syrup, or muddled coffee beans in the shaker. I prefer to use either cold brewed coffee or coffee syrup, or a good coffee liqueur.

The three types of coffee I prefer to use are Kona coffee, Jamaican Blue Mountian or dark roast Community Coffee from Louisiana. They all have a very lush rounded flavor.. and lots of it! So what I wanna do here is put together what I think are some of the best coffee flavored tiki drinks in one place, plus adding updated versions of 2 of my own drinks.

But let´s start with the Atomic Grog´s Tribute to the Mai Kai`s Black Magic….

Tribute to the Mai Kai`s Black Magic

Tribute to Black Magic

3/4 ounce fresh-squeezed orange juice
3/4 ounce fresh-squeezed lime juice
3/4 ounce white grapefruit juice
3/4 ounce rich honey mix
(2:1 honey to water, mixed and cooled)
1 1/2 ounces strong Kona coffee,
freshly brewed, then chilled
1 1/2 ounces Coruba dark Jamaican rum
1 1/2 ounces Kohala Bay dark Jamaican rum
(substitution suggestion below)
1/2 ounce Don’s Mix
(2 parts grapefruit juice to 1 part cinnamon syrup)
1 teaspoon Don’s Spices #2 (equal parts vanilla syrup and pimento liqueur)
2 dashes Angostura bitters

Blend with up to 1 1/2 cups of crushed ice in a top-down mixer for around 5 seconds, or until frothy. Pour into a large snifter glass with more crushed ice to fill. Garnish with a lemon peel.

Labor intensive for sure with all these ingredients, but you will get rewarded! my pro-tip is to make the vanilla and cinnamon syrups, the rich honey mix and Don`s Spices #2 a day ahead, then you don´t need to bother with that when you`re starting to mix the drink. Then start with making the Don`s mix and the coffee (to chill) and the fresh squeezed juices.

I don`t have any of the elusive Kohala Bay rum, so I use what`s on hand, for now equal parts of Hamilton Jamaica Pot Still Black and El Dorado 15. Another tip is either Coruba or Blackwell rum, or equal parts El Dorado 12 year old (or 15) and Smith and Cross.

This drink is very coffee forward and well blended with the other ingredients. Of course the flavor will vary depending of which coffee is used, I used New Orleans Community Coffee, Dark Roast, which is very full flavored and strong coffee.

The next is Atomic Grog´s Tribute to the Mutiny

Tribute to the Mutiny

3/4 ounce fresh-squeezed orange juice
3/4 ounce fresh-squeezed lime juice
3/4 ounce white grapefruit juice
1/2 ounce rich honey mix
(2:1 honey to water, mixed and cooled)
1/2 ounce passion fruit syrup
1 1/2 ounces strong Kona coffee,
freshly brewed, then chilled
1 1/2 ounces light Virgin Islands rum
1 1/2 ounces Kohala Bay dark Jamaican rum
1/4 ounce Don’s Mix
(2 parts grapefruit juice to 1 part cinnamon syrup)
2 dashes Angostura bitters
2 drops Pernod or Herbsaint

Blend with up to 1 1/2 cups of crushed ice in a top-down mixer for around 5 seconds, or until frothy. Pour into a large snifter glass with more crushed ice to fill.

This recipe was based heavily on Atomic Grog´s Black Magic tribute, adding a few elements of the rum barrel. Same rum substitution for Kohala Bay as with the Black Magic Tribute. This one is a bit lighter since there´s a light rum instead of two dark, and equally coffee flavored but less of Don`s mix and no spices #2 but instead an element of passionfruit is added as well as 2 drops of Herbsaint, adding that subtle lace of anise – something Donn Beach often used among his arsenal of secret weapons.

The Banda Islands

Next up is an updated version of my Banda Island Punch using freshly brewed coffee instead of coffee liqueur plus a nutmeg syrup not made from just grated nutmeg but a nutmeg syrup made in Grenada from boiled whole nutmegs with the fruit flesh and all. (Morne Delice)

But the drink got it´s name because of the connection of nutmeg syrup and the Banda islands in Indonesia which are seven volcanic tropical islands which have an interesting but sad history. The Bandanese had long used nutmeg as a currency, which they traded for food with people from other islands.

But when they were colonized by first the Portugese and then the Dutch who wanted to have all the control of the nutmeg trade – then most of the Bandanese were killed in the raids and it ended with the Dutch having to import farmers from the Netherlands to take over the nutmeg farms.

Today the beautiful Banda or Spice islands are quite unknown and their location is so isolated that they still do not appear on many present day maps. They are manly visited by sailors and smaller cruise ships. I`d like to see those islands…that´s a travel destination in my taste!

Banda Island Punch (updated recipe)

Banda Island Punch

1 oz Coruba dark rum
1 oz St James 12 aged rhum agricole (or similar)
1 oz El Dorado 15
0.5 oz fresh lime
0.5 oz nutmeg syrup (Morne Delice brand from Grenada)
0.5 oz strong Kona coffee, freshly brewed, then chilled
2 oz fresh pineapple juice
Grated nutmeg on top
Garnish with a mini pineapple or other pineapple piece and tropical leaf wrapped around the glass

Blend in blender (or preferable a top-down mixer) at high speed for 5 sec and pour into a snifter, add more crushed ice if needed and garnish, finish with a little grated nutmeg on top.

Next up…a drink from Remixed that has the name of a volcano…

Krakatoa (from Jeff Berry`s Remixed)

Krakatoa2

1.5 oz fresh lime juice
1 oz fresh orange juice
1 oz fresh white grapefruit juice
1 oz apricot nectar
0.5 oz falernum
1 tsp coffee liqueur
1.5 oz gold Puerto Rican rum
1.5 oz Demerara rum
Dash Angostura bitters
2 oz strong Kona coffee
1 cup crushed ice

Blend all ingredients except the coffee in blender at high speed for up to 10 sec and pour unstrained into a 36 oz snifter filled with ice cubes, float coffee.

And after the powerful Krakatoa – here´s my tribute recipe to one of my favorite drinks ( they are a few….) at the Latitude 29 – the Espresso Bongo! not that I have the recipe for it…I can only make a guess the proportions – but on the menu it says “Gold Jamaican rum bestirred by pineapple, coffee syrup, passionfruit, orange and lime” My guess is that the gold Jamaican rum is Appleton VX…I didn`t have it, so instead I used Appleton Extra and Coruba.

Then the orange might be orange juice… but I instead decided to use the fabulous Brazilian Zulu bitters which i wrote about a while ago, the Zulu orange bitters which has a very vibrant flavor. They contain exotic local ingredients from the rainforest. But to sub with I recommend Angostura orange which does just as well.

….and then I totally copy the awesome pineapple leaf garnish… 😀

Tribute to the Espresso Bongo – the Coffee Bongo

Coffee Bongo

1/2 oz coffee syrup
1/2 oz passion fruit syrup
1 oz fresh lime juice
1 oz pineapple Juice
1 oz Appleton Extra
1 oz Coruba
2 dashes Zulu orange bitters or Angostura orange

Add all ingredients and 8oz of ice into blender. Blend by 5 one second pulses. Pour into double rocks glass. Garnish with a pineapple leaf cut like a palmfrond….and 3 coffee beans!

And then we have this, apparently me and  Craig Hermann aka Colonel Tiki have made one Dark Magic each that are totally different 🙂 his version is the oldest and I wonder if this is the recipe that inspired the Espresso Bongo? or is the Black Magic?

Dark Magic (version by Craig Hermann)

Black Magic by Craig H

1/2 oz coffee syrup
1/2 oz Licor 43
1/2 oz passion fruit syrup
3/4 oz fresh lime juice
1 oz Appleton V/X
1 oz Coruba
dash Herbsaint

Add all and 8oz of ice into blender. Blend by 5 one second pulses. Pour into double rocks glass. Garnish with maraschino cherry and lime wheel. With compliments to Jeff “Beachbum’ Berry and The Mai-Kai’s Black Magic.

Now there´s a lot less ingredients than what was used in the previous Black Magic recipes, also I got no cherries for the moment so I made a different garnish. And then of course – I made my own version….and “bananaized” it a bit…

Dark Magic #2  (version by Tiare)

Dark Magic #2

0.75 oz each of orange juice, grapefruit juice, fresh lime and honey-mix
1  oz cold strong Kona coffee
0.5 oz homemade banana syrup*
1 oz Hamilton Guyana rum
1 oz Ancient Mariner Navy Rum (Caroni)

1.5 cups crushed ice, blended at high speed 5 sec and poured in snifter filled with more crushed ice. Garnish with pineapple leaf and tropical orchid.

Coffee and grapefruit sweetened with homemade banana syrup and made strong with potent rum! To make banana syrup* – either make a 1:1 simple syrup with dark sugar or use one readymade if you have, slice one ripe banana and with a fork mash it a bit in the pan. Then heat up to a slight boil, let boil for 10 sec while stirring and then take off heat and leave to sit for an hour, then strain and bottle.

And then….I found this recipe on Atomic Grog, the Pain Reliever, a drink made by Brian Miller.

Pain Reliever
(Adapted from a recipe by Brian Miller of Tiki Mondays with Miller)

Pain Reliever

* 1 ounce Myers’s dark Jamaican rum
* 1 ounce Ron Zacapa 23 aged rum
* 1/2 ounce fresh-squeezed lemon juice
* 1/2 ounce fresh-squeezed orange juice
* 1 ounce fresh-squeezed pineapple juice
* 1 ounce coconut cream
* 1/2 ounce Don’s Spices #4 (cinnamon simple syrup)
* 1/4 ounce double-strength Kona coffee, chilled

Pulse blend with 1 cup of crushed ice for 6-8 seconds, then pour into a Tiki mug – in this picture is a mug from Wild Thing Creations. Garnish with a pineapple wedge and grated coffee bean.

I don`t have any Zacapa or Myer`s, so I used Jamaican and Demerara rums, works just fine! or even better…Also note that coconut cream is not the same thing as “cream of coconut” (Lopez and Real) it´s the top part in the cans of coconut milk which is thick and creamy, (in most cans anyway) there´s also cans of just coconut cream. It´s also possible to make your own.

Now that was my last post for this tiki month! but like I said every month is tiki month for me so no changes here….

Thanks for reading, I hope you will find some inspiration to make a few tiki coffee drinks!

The Black Magic Cocktail and How to sub a Defunct Rum

Black Magic 1

Oh how i wish sometimes that i could just for a day or two transport myself back to the time where the tiki drinks were served with rums like the 17 year old JWray, the quintessential Mai Tai rum or for example the Jamaican Dagger rums…

Well, there IS still some of those rums left…maybe a bottle or three? and these are kept by a few rum collectors..but i actually once did have a smaller bottle of one of the dagger rums. And yep i won`t forget that rum. Or the other vintage rums i`ve luckily been able to taste in various places.

Many of these rums had a flavor profile that of old jamaican pot still plus so much more…and it seems to me that more and more rum companies are trying to re-create that flavor profile again – a good example is Smith and Cross. But these – even though they are very good to my taste – haven`t been able to duplicate the flavor those vintage rums had. We the rum drinkers who are or have not been in a position to collect some of those elusive vintage rums must make do with substitutions.

I`m going to make an example here with a vintage tiki drink called the Black Magic. Dark rums and coffee is what gave this drink it´s name and it was made by Mariano Licudine while he was still working for Don the Beachcomber in the Don the Beachcomber restaurant in Chicago. He later moved on to Fort Lauderdale to work at the Mai Kai.

I have read that he had 48 drinks on his cocktail menu that called for 43 different kinds of rum…so he knew his rums and how to blend different rums to create new flavor profiles for his cocktails – much like Don the Beachcomber.

So when he went to work at the Mai Kai he brought with him many of the recipes of Don Beach drinks and made his own twist on them.

What made the Black Magic so distinctive was not just the blend of dark rums and coffee which is delicious – but it was also the rums used and in this drink one of the Jamaican dagger rums played an important part.

dagger-punch-jamaican-dark-rum

Dagger was a Jamaican dark rum brand which is now defunct. The one i tried had a dark mahogany color and dark tones of burnt molasses and dried fruits, and it was spicy and woody, balanced and complex with a vintage feel.

There are different dagger rums with different agings and here´s what the Bum wrote about one of Mariano´s old dagger rums he tried at the Mai Kai´s back bar, stucked away on a shelf as it was.

“It puts the current dark Jamaican offerings on the market to shame; nothing in the Appleton or Myers’s portfolio even comes close.”

So what to do? how do we sub rums like that?

Reading more on the Atomic Grog`s website thought me that the same company that made the dagger rums now makes a rum that is hard to find – but not impossible – the Kohala Bay.

Now i have no way of finding Kohala Bay so then what to do? i kept reading and found out that they suggested an equal mix of Smith and Cross and El Dorado 12 year old demerara rum.

And finally – i can do that. What i can say is that these rums made a nice drink, tasty and strong but if it comes anywhere close to how the original Black Magic tasted when made with the jamaican dagger rum – it surely ain`t.

And close to how it tastes with the Kohala Bay rum? i cannot tell…all i can say that it´s a tasty drink and that the Smith and Cross/El Dorado 12 yo combo is a good one.

Try it for yourselves..this recipe is the Tribute to the Dark Magic as found on the Atomic Grog.

On the Mai Kai menu it said –

BLACK MAGIC

The owner’s choice. A superbly smooth but forthright blending of fine dark rums and tropical juices, subtly laced with coffee and truly refreshing.

Read the rest of the review here.

Black Magic 3

Tribute to The Mai-Kai’s Black Magic

* 3/4 ounce fresh-squeezed orange juice
* 3/4 ounce fresh-squeezed lime juice
* 3/4 ounce white grapefruit juice
* 3/4 ounce rich honey mix
(2:1 honey to water, mixed and cooled)
* 1 1/2 ounces strong Kona coffee,
freshly brewed, then chilled
* 1 1/2 ounces Coruba dark Jamaican rum
* 1 1/2 ounces Kohala Bay dark Jamaican rum
(substitution suggestion below)
* 1/2 ounce Don’s Mix
(2 parts grapefruit juice to 1 part cinnamon syrup)
* 1/2 teaspoon allspice dram (aka pimento liquor)
* 2 dashes Angostura bitters

Blend with up to 1 1/2 cups of crushed ice in a top-down mixer for around 5 seconds, or until frothy. Pour into a large snifter glass with more crushed ice to fill. Garnish with a lemon peel.

Something about the coffee…try to get real Hawaiian Kona coffee if you can but if you can`t try to get either Louisiana Community coffee dark roast or Jamaican Blue Mountain. I don`t think any other coffee will do. You need a full flavored and strong coffee like these.

Instead of a snifter i decided to let this drink christen my new awesome tiki mug created by Scott Taylor who lives on Maui, Hawaii. if you want to see the awesome and very detailed mugs he makes you can go and check out his pictures on instagram ( type the name tikipop )

Black Magic 4

His shop “Beach Bumz” is one of the stops of Maui Tiki Tours owned by another great tiki mug artist – Rob Hawes – who`s Kala mug i featured in this earlier post. You find his pics on instagram too, (type tikirob)

If you go to Maui make sure to stop by the shop, you will find tiki mugs by Scott, Rob and some other local artists, tiki farm, etc.

Also Gecko on Oahu will be releasing Scott´s new Ka’oha design mug in a much more affordable run than the others that have sold..most likely in July on his Southseaarts.com website.

The pics below (by Scott Taylor) are some of Scott´s tiki mugs:

Scott Taylor mugs 4 Coconut Beachcomber & Tapa Tri-Foota

Scott Taylor mugs 5 Marquesan Pineapple bowl

Scott Taylor mugs 2