MxMo LXXXVI, Pineapple!

Pineapple ready for cocktail mixing

The Hawaiians call me hala-kahiki, meaning hala from a foreign land….. who am i?


The mighty pineapple is the topic for this months Mixology Monday hosted by Thiago of the BartendingNotes blog. I haven`t participated in the MxMo in a very long time and so it´s long due…but who can resist such a topic? i love pineapples!


Here´s what was said in the MxMo announcement: Let’s bring the king of fruits back! After being canned, mixed with all sorts of sugary liquids and blended into… some 80s dreadful cocktails, the pineapple needs more respect! Once a symbol of hospitality, the King of Fruits might be know misunderstood.

One of the greatest non-citrus souring agents, used for crazy garnish ideas, infusions, old gum syrup flavoring, the pineapple is a fruit to be reckoned.

Be in a tiki cocktail, an old school classic like the Algonquin, a crazy flavor pairing or just mixed in a delicious Verdita, get creative and make a cocktail using any part of this delicious, juicy fruit or share you favorite pineapple cocktail with us!

The pineapple is called the “King of Fruits” for a reason – there is NO other fruit that has become so famous as the pineapple, not even banana! there is even pineapple houses built! And it´s so incredibly versatile, you can do so much with it, in drinks and food in a million ways….use as serving bowl, lamp, it´s sung about, painted, photographed…and no wonder, the fruit is beautiful! and a fabulous cocktail ingredient, and that`s where i use it the most and i use it extensively.

King of Fruits Swizzle

MxMo pineapple King of Fruits Swizzle 3

0.75 oz Koloa Kaua`i Coconut rum

0.75 oz Plantation overproof rum

0.5 oz Lost Spirits Navy Style rum (float)

1 oz Pineapple juice

0.5 oz honey-mix - equal parts honey and water, heated up to dissolve the honey and mix, then cooled to room temp

0.75 oz fresh lime juice

2 dash Bitter End Jamaican Jerk Bitters

Top with a little Sanpellegrino limonata

Swizzle all ingredients and top with Sanpellegrino limonata (sub Schweppes lemon)

Garnish with two pineapple leaves and a cocktail cherry.

A robust and typical tiki swizzle!

Mauna Kea

Mauna Kea

1 oz Rhum JM agricole blanc

1 oz Lost Spirits Polynesian Style rum

0.75 oz fresh lime

0.5 oz sugarcane syrup

1 oz pineapple juice

dash Mozart Chocolate bitters

1 egg white

Shake hard to emulsify the egg white, preferably dry shake first, then strain into a glass filled with cracked ice and partly rimmed, (with brown sugar) and top with grated nutmeg and cinnamon powder and then garnish with a pineapple leaf and speared cocktail cherry.

This drink is strong since the Lost Spirits rum is overproof but it´s still like drinking rum flavored silk…

And here´s a bonus – the rum sauce for pineapple skewers – as simple as it´s delicious, just rum, honey and cinnamon!

Last year at the Tales i went to a pineapple seminar and learnt a lot about this fruit and at the Angostura Rum pool party they served this rum sauce in pineapples to dip pineapple skewers in, a recipe i took with me, very tasty.

Rum Sauce to dip pineapple skewers in


Fill a hollowed out pineapple fruit with rum, dissolved honey and cinnamon sticks. I first placed in a pan 4 oz aged rum (or rums) of choice, 2 roughly crushed Mexican cinnamon sticks (canela) and 2 tsp honey and slowly heated it up (carefully) just to dissolve the honey and let the cinnamon sticks start giving off their flavor.

Then leave to cool and sit for 15-30 min to let the flavors intensify. Then pour in the pineapple and dip pineapple skewers in the rum sauce, it´s delicious! and a perfect party or movie snack.

MxMo pineapple limonata

The limonata is one of my favorite soft drinks…

MxMo pineapple King of Fruits Swizzle 2

This awesome tiki mug is 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 ) 

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) 

King of Fruits Swizzle

A loaded pineapple bowl..

MxMo Pineapple the rums

With potent delicious rums…

Happy Monday!

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 Jim Hurricane Hayward 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!

Swizzling with Arrack and Chartreuse

I was browsing around to find some drink inspiration and stumbled upon one of  Cocktailvirgin´s posts – the St Bruno Swizzle. What got me at first was the picture, it looked so tasty and reading the recipe finding out the drink contained green chartreuse and Batavia arrack i couldn`t wait to try it out.

And it didn`t hurt that there was a link to another interesting drink also with Chartreuse and Batavia arrack – the “Swamp Water Fix” – and that one i decided to turn into a swizzle and add some aged rum as well.

The Swamp Water Fix originates from a drink called Swamp Water containing green Chartreuse, pineapple juice and lime. That drink is from the 70s and the recipe can be found in Stan Jones’ Complete Barguide.

Both the Swamp Water drinks and the St Bruno Swizzle reminds me about the famous Chartreuse Swizzle which we the CSOWG gang (Cocktails and Spirits Online Writers Group) so happily imbibed from flower vases as drink vessels in the Mixohouse during the “good old days” in New Orleans.

I wrote a post or two about the Chartreuse Swizzle and really, there is something purely magic about the combination of green chartreuse, lime, falernum and pineapple and as we had it – JWray overproof Jamaican rum. (Can be made with other rums too with stunning results)

The garnish for the Swamp Water Fix is a wide strip of lime peel that should resemble a serpent in the swamp water.

But back to the first drink, the St Bruno Swizzle – it was created by bartender/Scott Marshall and the drink name refers to the founder of the Carthusian Order who established the enclosed monastic society in 1084.

It was the Carthusian monks who in the 1740s produced the Chartreuse liqueurs.

Reading Fred´s flavor description got me both thirsty and curious if i would find it as tasty as he did:

The St. Bruno Swizzle offered up a chocolate aroma that was paired with caramel notes from the aged rum. The citrusy sip preceded the funky Batavia Arrack flavors, the Green Chartreuse herbal notes, and the Yellow Chartreuse savory ones. At the end, instead of the drink drying out from the floated bitters, it got pleasantly chocolaty.

There was only one way to find out of course and luckily i had all the ingredients on hand. So here are the drinks:

St Bruno Swizzle

1 oz Batavia Arrack
1/2 oz Green Chartreuse
1/2 oz Yellow Chartreuse
1/2 oz Lemon Juice
1/2 oz Lime Juice

Add the ingredients in a tall glass half filled with crushed ice and use a swizzle stick to swizzle up and down to chill until frost forms on the outside of the glass. Top of with more crushed ice and float 1/2 oz Plantation Barbados 5 Year Rum and 2 dash Bittermen`s Mole Bitters, and add a straw.

I also added a piece of lemon peel and a cherry for garnish.

I didn´t have Plantation Barbados 5 Year Rum but i have Plantation Original Dark Overproof Rum….much better to float with i think…

The flavor of the drink is what i would call aromatic…I love the funky notes from the Batavia arrack and the green chartreuse is very herbal – while the yellow chartreuse is herbal too i find it more tropical in flavor and paired with some fresh lime…it´s mouth watering and yummy.

There´s a hint of sexy chocolate in the mix…from the mole bitters. Then the float of overproof dark rum on top is like the icing on the cake or the cream on the coffee…

I liked this cocktail but one cocktail is never enough…

Swamp Water swizzle

1 1/2 oz Green Chartreuse
1 oz Batavia Arrack
1/2 oz Pineapple Syrup
1/2 oz Pineapple Juice
3/4 oz Lime Juice
2 drop Bitter Truth Celery Bitters

Add ingredients to a tall glass and fill with crushed ice and swizzle to mix. Insert a wide lime twist in the glass, top with more ice, dust some cinnamon on top and add a straw.

This drink was rounder in flavor, probably because of the pineapple juice and the celery bitters. It had a similar flavor though since both drinks contains Batavia arrack and Chartreuse but definitely more “round” and “full” and if i was to choose one of them i`d take this one.

Such aromatic drinks…i hope yall will and can try them out sometimes. I call the green Chartruse the “green magic potion”…


Sugarcane bar


SWIZZLES part 5 – Full Proof Mai Kai Swizzle

It`s time to add another swizzle to this blog and i just recently stumbled on a post over at the Atomic Grog blog about the Mai Kai Swizzle and it got me thirsty… and since i had never made that swizzle i tried it – and i find it tasty.

Unfortunately i don´t have the same rum as the recipe called for so i might have missed that thing which makes it stand out a bit. That said it doesn´t mean you can`t make it nice with other rums and that´s the beauty of rums – you can create so much variation.

Just one thing…i prefer strong drinks over weak and this one is weak or mild so allow me to pimp it up a little…

The post says it needs that golden rum from Appleton but since i don´t have it i decided to use Appleton Extra – one of my favorite rums…because i have many – and let the drink get a healthy dose of two overproof or strong rums.

I really like overproof rum – when used right it takes a cocktail or tiki drink to the next level, not just in strength but also flavor and we know that stronger proof concentrates flavors better. But one needs to be careful though, it´s so easy to have one drink too much..

I luckily have a few overproof and full proof rums to chose from at various strengths –

Coruba overproof (75%), Lemon Hart 151(75.5 %), Pusser´s overproof (70%), Plantation dark overproof (73%) Smith and Cross ( 57%) Tiki Lover`s Dark (57%) and JWray overproof (63%) and in this drink i used the Plantation dark overproof because it´s flavor profile fitted the other rum best i figured.

What i call “full-proof” are those that are between 50 – 60% ABV. I don´t know if that`s what they are officially called but to me it sounds appropriate…

The swizzling technique is another thing to mention but instead of writing the same things again i point you readers to this excellent post. It´s fun to swizzle and it gets even better if you have one of those original swizzle sticks from the swizzle stick tree - (Quararibea turbinata) which grows in the Caribbean and whose branches grows in a forked star shaped fashion thus producing perfect swizzle sticks! – called bois lele on Martinique.

Bois lele.The thicker one is from Guyana and the other is from Martinique.

You can get the original swizzle sticks here.

So now i got the ingredients, the shaker and glass, the ice and the swizzle stick or bar spoon, let´s get started!


1.5 oz fresh-squeezed orange juice
0.5 oz fresh-squeezed lemon juice
0.5 oz mango juice
0.5 oz rich sugarcane syrup - (2 parts sugar to 1 part water, heated and cooled)
0.25 oz orgeat (almond) syrup
1/8 oz falernum
1 oz Appleton Extra Jamaican rum
1 oz Smith and Cross jamaican rum
Float 0.5 oz Plantation overproof rum on top of the drink

Swizzle in cocktail shaker with 1 cup crushed ice. Pour into a stemmed cocktail glass and fill up with more crushed ice if needed and garnish with a mango slice – or like i did here with my fruit carving knife – a palm frond out of the mango fruit.

The combination of mango juice, orgeat and falernum is a bit special and very tasty, very tropical. Since i don´t have Appleton Special Gold rum i can`t compare this stronger version with the original, all i can say is that it´s tasty and rummy.

The other swizzles in the swizzle series on this blog are these:

1 – Swizzles part one - Queenspark Swizzle and Creole Swizzle

2 - Chartreuse Swizzle with caramelized demerara sugar

3 - 151 swizzle

4 - Swordfighter swizzle

Keep swizzling!

TALES OF THE COCKTAIL 2011 – part 2 – Swizzling Around the World

Mahalo Nui Loa Cocktail

It`s inevitable to miss a whole bunch of both seminars and other events during Tales since there´s so much going on at the same time but the good thing is that there´s more than enough for everyone.

My next seminar after the Six Rums and the iconic Negroni was Stanislav Vadrnas Swizzling Around the World here and Now seminar.

Bois lele swizzle stick from Martinique

Wooden swizzle sticks from Guyana and 5070 Swizzle

Starting with a bit of an odd;-.) discussion to explain the meaning of the italian term Sprezzatura which the way i understand it is about doing things naturally and with grace in such a way that it`s done with a certain nonchalance. (With a lot of training behind of course)

Then the audience had to stand up. Be prepared for a certain element of surprise when you attend seminars by Stan  Now some of us had to switch seats with others on the other side of the room And then when you think that this was done, we had to stand up again and now switch seat to sit beside our closest neighbour who we didn´t already know.

So we were getting to know each other better! and come closer so we could later on perform the swizzling of the 151 swizzle all at the same time with aloha – you can´t get aloha unless there´s some unity….

The meaning of the word aloha, or Alo-HA means breath of life, unconditional love, outpouring and receiving of spirits,  kindness, hospitality and spirituality.

And exchange breath of life we also did…we turned to our closest unknown neighbour, put our hands on each others shoulders , forehead to forehead and look into the eyes and say “Aloha” and exchange breath..

And then the swizzle seminar begun…

With the history of the swizzle and the swizzle sticks used – for example the wooden stick from Martinique – bois lele. We also got a wooden swizzle stick, very similar to the bois lele but from Guyana – what a nice treasure!

To my great surprise i learnt that the Slovakians made a swizzle stick called Habarka which was made of the Christmas tree! it looked like a thicker and more clumsy version of the bois lele. These swizzle sticks has been used all over the world in various fashions to swizzle up soups and etc in cooking.

It was in the Caribbean that the way of making mixed alcoholic drinks with a swizzle stick was invented.

We also learnt that the mythical Trinidad green swizzle from cirka 1925 most likely was made of something called carypton which is said to have given the drink it´s green color and then rum, lime and sugar. Carypton was a product made by Angostura before Prohibition and seems to be a very high alcoholic falernum type of thing.

The first of the drinks we were served was Martin Cate´s 2070 swizzle which is one of those drinks typically Martin to come up with…he is a drink genius.

Then followed a drink called Ushua ia – 15ml citrus 81:1 lemon/lime) 15 ml ginger liqueur, 1o ml vanuilla syrup, 5 ml simple syrup, 2 dash chocolate bitters and 45 ml genever gin – this is what my hard to read notes says.

Third drink – Mahalo Nui Loa – 15 ml lime, 2 dash chocolate bitters, 30 ml pineapple juice, 30 ml Rhum JM. (Which JM my notes doesn´t say…)

151 people swizzling the 151 swizzle…buzzz…

My 151 swizzle!

And then the finale – as it was written – 151 bartenders to swizzle the 151 swizzle with Lemon Hart 151 with Aloha Here and Now” – and so we got to work, that`s why we got those cool wooden swizzle sticks from Guyana.

The room swizzled and then we imbibed…a little bit more enlightened than before about the history of the swizzles, the sticks, the technique, the drinks, the aloha, sprezzatura and the here and now.

And who wouldn´t enjoy a 151 swizzle with Lemon Hart 151 on a thursday afternoon?

This was part two from the Tales of the Cocktail 2011, part three soon to come.

Stanislav Vadrna

SWIZZLES part 4 – Swordfighter Swizzle

So what do you do on a hot evening when you´re thirsty? well, if you don´t know what to mix you start digging around in either your cocktail books or on the web.

So digging around trying to find something cool to mix up on a hot evening like this i stumbled over the Swordfighter Swizzle, made by Paul Clarke and Jeff  Berry back in 2007. The drink is a wonder of yumminess per excellence and well worth digging up again i think.

This drink evolved from another drink that was created for a spirited dinner at Tales of the Cocktail and was later on when the Tales was finished changed a bit with some expert help from the Bum and renamed by Paul and used for that months Mixology Monday. On the blog you can also read how the drink got its name. The result is mouth watering and here is the recipe:


In a tall, 10-ounce glass, lightly muddle 6-8 fresh mint leaves, swabbing the sides of the glass with the oil.


1 ounce Cruzan Light rum
1 ounce Demerara rum
1 ounce fresh lime juice
1/4 ounce rich demerara syrup (2 parts demerara sugar dissolved in 1 part water)
1/2 ounce Rhum Clement Creole Shrubb
1/4 teaspoon Herbsaint

Fill glass with crushed ice; swizzle with bar spoon until sides of glass are coated in frost. Pack glass with more crushed ice. Then add several dashes of this:

2-3 dashes Peychaud’s bitters
1-2 dashes Angostura bitters

Smack a mint sprig to release the fragrance, and put in the glass along with a slice of fresh peach skewered on a cocktail sword. Insert a short straw near the mint.

Well i didn´t have i used only mint but i think the dashes of angostura and peychaud´s does very well for both flavor and garnish.

It IS as good as it looks like…believe me. Go try it!