So here`s Tiki month again! you know february is tiki month right? at least it is on the Pegu blog which every february since 8 years, turns into a tiki blog for one month. And I always follow suit even though every month is tiki month for me 🙂
The other day I read his first post where he talks about the tiki-transformation of his basement bar where he have installed a freakin`VOLCANO! it erupts too….you can see it here in this video, I think this volcano is brilliant! and he built it himself. That`s pretty freakin`cool isn`t it?
So since we are in the tiki month that requires me to post up something…and I have a drink that seems to keep living on despite it was back in 2009 I made it for the Mixoloseum TDN (Thursday Drink Night) when the theme was Zombie, so I posted it and then forgot about it, until years later I heard it was served at the former PKNY in New York.
Then a couple years after that it was found in the book the “Zombie Horde” by the Professor Cocktail (David J Montgomery) a whole book dedicated ONLY to the Zombie drink with no less than 86 different Zombie and Zombie style recipes included, spanning from Don the Beachcombers 1934 Zombie Punch and over the years to more modern takes in 2013.
Now in 2016 a new version of it has emerged…a fabulous take on this drink elevating it to new levels of booze heights – or rather 2 new versions has emerged, because there´s also a version of the 2016 which transforms the focus from coconut to banana…
Yeah we are geeks here…
This is obviously a drink you can have fun and tinker with a lot! it`s not a traditional Zombie per se, not really, because ther isn`t much it has in common with say the 1934 Zombie Punch but it´s more a “Zombie-like” drink and the name “Guyana Zombie” due to the demerara rum content has stuck with it.
The 2016 version is made by none other than Tacoma Cabanas tiki master and fire wizard, Jason Alexander and he has invented a fantastic thing called “Spiced Coconut Honey” which is crazy good! so what i`m gonna do for this tiki month is posting up these drinks including pics of Jason`s earlier takes on this drink which he made at the Tacoma because I think they look beautiful.
Then there´s another drink worth a mention, Jason`s Colada Noir…
Guyana Zombie (my origial version from 2009)
2 oz demerara rum
1 oz pineapple juice
1 oz honey-mix
1 tsp cream of coconut
0.5 oz fresh lime
A decent float of 151 demerara
Serve in goblet or other glass (or tiki mug) with crushed ice.
Blend with crushed ice at high speed for 5 sek. Pour into goblet with more crushed ice. Garnish with a little pinch of sprinkled demerara sugar, lime wedge and brandied cherry.
It`s boozy and full flavored in that kinda way that makes you feel satisfied but you still want more…
Next up is Jason`s brilliantly updated version, and now the cream of coconut and honey-mix has given way to “spiced coconut honey” and a dash of falernum makes it`s way with some extra zest:
2016 Guyana Zombie
A dash or two of Angostura bitters
3/4 oz lime
3/4 oz pineapple
1 oz Spiced Coconut Honey*
1/4 oz falernum
2 oz demerara rum
1 oz float of demerara 151
*Spiced Coconut Honey
9 oz Cream of Coconut (Lopez or Real)
9 oz Honey (not syrup!)
6 oz cinnamon syrup
3 oz Spices #2 (equal parts vanilla syrup and allspice liqueur)
Blend at high speed 5 sek or shake with ice, Pour into a snifter or fancy tiki glass or mug.
It´s a very tasty drink, no doubt!
I also made a version of this with banana syrup switching the flavor focus from coconut to banana. It turned out great! coconut, banana and pineapple they go very well together….
Guyana Banana Zombie
Served in one of Wim Thieleman`s fantastic tiki mugs the Marquesan Coconut!
A dash or two of Angostura bitters
3/4 oz lime
3/4 oz pineapple
1 oz Banana syrup
1/4 oz falernum
2 oz Hamilton Guyana
1 oz float of Cruzan Blackstrap
Shake all ingredients with ice and strain into a glass or tiki mug filled with crushed ice and garnsih with a piece of pineapple and tropical orchid.
And here is two of Jason`s takes on the original Guyana Zombie, made at Tacoma where this drink was very appreciated and no wonder when not only does it taste good, he makes them so pretty!
Also at Tacoma Cabana, Jason created a stunning version of the Pina Colada calling it Colada Noir…it´s the darker side of the normally so innocent Pina Colada…
1/2 oz lime
3/4 oz Cream of Coconut
3/4 oz Swedish Punsch
2 oz Pineapple juice
2 oz Rational Spirits Santeria (or Smith and Cross rum)
Shake with ice and strain into a tiki glass – and you may set it on fire too!
Which Jason did….and here´s a video in slow motion when Jason makes the flames filmed by Matt Pietrek aka Cocktailwonk. I`m totally mezmerized by this video…..it´s something hypnotic over fire filmed in slow motion and where the sound is like it´s coming from some mystic underworld…
And finally…I made a version of the Colada Noir but using banana syrup because I wanted to see how it tasted, i`m in love with banana syrup! I nowadays find myself “bananaize” a lot of drinks…good drinks to use banana syrup in are the Coladas, Boo Loo, Coconauts and drinks with citrus and tropical fruit juices as well as tiki drinks containing coffee which I shall post about soon.
Colada Noir Banane
0.5 oz lime juice
0.75 oz Cream of Coconut
0.5 oz strong Kona coffee (or Blue Mountain (Jamaica) or Community Coffee (New Orleans) brewed then cooled.
0.5 oz banana syrup
2 oz Rational Spirits Santeria (or Smith and Cross rum)
2 oz Pineapple juice
Blend in blender at high speed 5 sec with 1 cup crushed ice and pour into a snifter.
Fill up with more crushed ice if needed and garnish with a pineapple leaf and tropical orchid.
You can shake it too of course, but it gets more froothy with a blender.
Disclaimer – I may be the brand ambassador for Rational Spirits but this specific post is a post for the Tiki month as A Mountain of Crushed Ice.
If you`re on Facebook in the Rum and Tiki crowd or if you are in Tacoma up in Seattle you might not been able to miss that there´s a real tiki drink, rum afficionado and fire wizard residing at the Tacoma Cabana inventing the most amazing flaming tiki drinks with a great rum selection on hand – his name is Jason Alexander.
I count myself lucky to be one of his friends because not only is he a great guy but the inspiration he throws around is affectuos and his drinks and especially the flaming ones are a feast for the eye and mouth (but i have yet to go all the way to Seattle and try them in person) we been talking drink recipes for quite a while and he really have developed a style of his own.
When i saw all his amazing concoctions with mouth watering descriptions and fantastic photographs both on instagram and facebook i got curious, what is his story? how did he start with all of this ending up owning his own tiki bar? How about this obsession with strong rums and fire?
So i went and asked him a couple questions:
Tell me, how did you get into tiki and tiki drinks, how did it all start?
I got into tiki and the drinks when I first went to the Okolemaluna Tiki Lounge in Kona, Hawaii. After having artificially flavored sugar sludge Mai Tai’s and not knowing the history of the drink, my life was transformed that day that I stepped inside that little tiki heaven. I’ll never forget that first Mai Tai and Zombie. These were legit drinks and I had to know the story.
What are the greatest influences in tiki that have affected you the most?
My influences for tiki is pretty dynamic. I can find inspiration almost anywhere. That being said, I enjoy Donn the Beachcombers drinks the best. I like his style and the way he went about creating a drink. He always tinkered with his recipes and I’ve developed that habit too.
I’m almost always never satisfied with some of my recipes.They can always be better or built in a different manner. I admire the way Donn blended various styles of rum together to create a unique drink. I honestly never knew about these other guys doing tiki bars. I had never heard of any of them before this. It was me, Beachbum Remixed and the Beachcomber. That’s how it started.
You are obviously obsessed with fire….and are quite the fire artist with flaming tiki drinks, how did that happen?
I’ve always been a little bit of a pyromaniac my whole life. I can sit and watch and play with a proper fire for hours. My obsession with lighting drinks on fire started shortly after the cabana opened. I could make a decent drink, but my garnishes left something to be desired.
I thought what could I do that nobody else that I knew of was doing as far as garnishes went. Fire was the immediate answer. So I set out on a mission. Did a little research and some trial and error until you see what you have now.
I wanted big flames and sparks. I wanted guests to feel slightly afraid for a moment until they had a sip of their drink and it immediately took them back to paradise. Most of the ridiculous fire rigs just come to me. I don’t know how or why, but they just do.
Three dots and a dash….
I try and match them to a drink or a drink to the garnish. Just depends. I also won’t garnish a drink until the drink is solid or I won’t make the drink until the garnish is ready. You get it all or nothing. I’m only going to give you my best. Always. I think everybody on Instagram helped push me to develop bigger fire rigs too.
I got a lot of great response from it and I wanted to see how much I could push the envelope. I make the rigs for my guests too. Most of the drinks you see on my feed or not regular menu items.
So you never know what you’re gonna get when you walk in the door. Some stuff is super labor intensive to make so, depending how much extra prep time I have will dictate what I can make that day.
Where is most of your drink inspiration coming from and what is your mission?
Most of my drink inspiration comes from the life I’ve lived and the non tiki things around me. HP Lovecraft has been a huge motivator for me. I like to think that tiki could have a dark side. Music has been a factor in what I create too. Bands like Nile and Devildriver have had a hand in helping theme out drink for me. For example my Necromancer of Fiji was inspired by the Nile song The Essential Salts.
There was an old thrash band in the 90’s that I used to listen to called Sacred Reich. Their song Surf Nicaragua came on the radio as I was driving to work and I wondered to myself what it might be like to Surf Nicaragua and what that drink would taste like. So I made one.
My time as a US Marine as influenced some drinks as well like my Golden Shellback, Drunken Helmsman and Sea Grave. A Golden Shellback is a person who has crossed the international dateline and there equator at their point of intersection. I happen to be a golden shellback and always wanted to make a drink that tasted like that.
My mission is to make and remake tiki drinks. Some of the old ones needed a breath of fresh air. Some are way too sweet, way too tart or just very one dimensional.
I like to take an old recipe and rework it a little bit while still staying true to the drink. From that comes my original creations which I would like to take to the darker more sinister side of tiki that doesn’t quite exist yet. We’ll see how that goes.
You use almost only rum at your bar, why? and which rums do you prefer the most?
When I opened the cabana I knew that I wanted to put a wall of rum up because most people who go to Hawaii expect rum over there and there is very little. At least on the Big Island which was 99.9% of my exposure. Keep in mind that this was before I had any idea of tiki bar history. I wanted my place to be very rum centric while trying to give rum and tiki drinks a good name again.
I feel like you can go to any bar and see a good, diverse selection of liquors except rum. There is always the usual suspects of Captain Morgan, Bacardi and Malibu, but there never was anything beyond that at most places here. I wanted to overcompensate for that by carry a vast array of rum while only carrying two of everything else. I do have a decent liqueur collection because that goes without saying.
Basically in use the rums that are gonna make my drinks taste the way I want them to and make them taste the best. Currently in my well and what In use to make the majority of the drinks on the menu is: Plantation Overproof, Original Dark, 5 year and 3 Star rounded out with Coruba Dark, Bacardi 8 and El Dorado 5 year.
I probably over use the Jamaica, Trinidad and Guyana combination as well as Guyana and Trinidad pairing, but they all work so well together. I also use and abuse any rum that speaks to me like Lost Spirits and anything over proof. I should probably use more agricole. I hardly use any of it for some reason.
Tiki can be a lot of things to different people, what does it mean for you?
Tiki means to me…to have fun. Not take things so seriously. Let loose. Live in the moment. For me tiki is play time. I get to help fulfill peoples fantasies of escapism for awhile. I get to facilitate all these drinks for tiki people that they always hear about, but are not able to always make at home or have the ability to. I get to be that guy for the tiki crowd and it is a tremendous honor.
The best tiki bars you have been to are?
The best tiki bars I’ve been to….every tiki bar I’ve been to and will go to is the best. I can always find something I like about a place. It’s not always about how cool and inventive the drinks are or how legitimate the decorations are and how much money you dumped into the place to make it hip and trendy.
It’s how you’re treated when you walk through the door. The best tiki bar could be the one that can only serve me a rum and coke while having the only thing tiki about the place being the bartender wearing an aloha shirt, but they made me feel like I was in the right place and that is what makes a bar the best.
How do you see the future for tiki culture and tiki drinks?
I see the future of tiki expanding rapidly. Most bars nowadays have a tiki night. I think tiki drinks are the perfect drink to bridge the gap between your sports bar/chain restaurant bar and the hardcore cocktail bars. I think tiki drinks, if done right, can appeal to a lot of different people.
If you can pick one drink to try to convert somebody into tiki drinks, which one would it be?
If had to pick one drink to convert people over to tiki drinks, which one would that be? I don’t think I could pick just one. If I had to, I’d pick the Zombie without a doubt. To me that is everything that tiki is. Strong, flavorful, complex, not one flavor dominates but some how they all come together has one harmonious intoxicating note. But not everybody likes a Zombie and it can quickly turn people off from the whole experience.
You have to quickly read an inexperienced quest and get them into a tiki drink that suited to them so that they won’t think that all tiki drinks are too strong or too sour or too sweet or just too odd. There is a perfect tiki drink for most people. You just have to take a second and try and make that match. Luckily, most people will give you a second chance.
And what would you serve somebody who has had them all and is looking for something new and different?
If I had to serve a tiki professional something new that they’ve never had before, I think I’d serve them one of my originals like the Golden Shellback or the Drunken Helmsman. Or maybe one of the classics that I’ve tweaked a little bit. You may have had a shrunken skull before, but you haven’t had my shrunken skull yet. Seriously, you need to try my shrunken skull.
Thank you Jason!
And to show off a few of his amazing drinks – here are some pictures and recipes by Jason to stir your appetite and if you can, head over to Tacoma Cabana and have one or a few of these incredible drinks!
A warning though…if you keep scrolling there´s a chance you gonna get VERY VERY thirsty! the rest of this post is nothing but a BIG dose of tiki drink p*rn!
Looks so tasty! i`m sure sure the moai in the aquarium agree 🙂 and the awesome tiki mug is created by Rob Hawes aka “Tiki Rob” who owns Maui Tiki Tours and makes awesome tiki mugs on Maui!
Jason`s take on the Krakatoa drink from Remixed page 58. So,” We’ll depart Sumatra on board PanCannibal Airways and take a trip to KILAUEA!!!
Bitters, Dons mix, passion fruit juice, lemon juice with coffee liqueur, amaro, falernum, apricot liqueur and then further fortified with Jamaica, demerara and overproof rums. Don’t forget the float of cold Kona coffee. See you on top of the volcano!!!!
“You may have had a shrunken skull before, but you haven’t had my shrunken skull yet. Seriously, you need to try my shrunken skull”
A Cabana Fogcutter…with Lost Spirits Polynesian Inspired Rum.
Here´s a whole load of Cabana Rum Barrels! aren`t they pretty?
Cabana Rum Barrel! Four juices including lilikoi, special blend of barrel spices and a meticulous blend of Jamaica, demerara, Barbados and Trinidad rums.
It’s the perfect combination of ingredients that isn’t too sweet, not too sour with just enough spices for added depth and the right amount of rum to kick you in the ass!
And a Flaming Rum Bowl for two…
“If it’s not on fire and Overproof, then why are you drinking it?” 🙂
The Necromancer of Fiji….
Black salt, black strap bitters, Donns Mix, lime, lemon, lilikioi, falernum, orgeat, Swedish Punsch, Campari, grenadine and a blasphemous blend of rum sure to make a Zombie crawl back into its grave!
Pinch of black lava salt
4 dashes black strap bitters
12 drops absinthe
1oz Donns mix
1oz passion fruit juice
1/2oz Swedish Punsch
1 1/2oz Lemon Hart 151
1 1/2oz Plantation Overproof
1oz Plantation 3 Star
Flash blend for 5 seconds with two cups ice
Pearl Diver`s PunchBowl for Two…
Pearl Divers Punch Bowl! Lime, orange, pearl mix, falernum and rums.
Stiggin’s Jungle Fancy with lime, lilikoi, Campari, falernum bitters and Plantation rums Stiggin’s Fancy Pineapple Rum. “You can take the bird out of the jungle…”
“War Bird” – Just look at that garnish….
Inspired by Cocktailwonk ‘s post “The Jungle Bird Goes to War” (where you can see the the original recipe) Jason made this take on the Jungle Bird that Cocktailwonk had dubbed WAR BIRD!!!! – lime, lilikoi, campari, pineapple and Lost Spirits Distillery Polynesian Inspired Rum.
I`m thirsty….and if you are not thirsty by now you might just stop reading my blog…. 🙂
Pieces of Eight…with eight pieces of pineapple hearts…brilliant!
He even made his take on my “Drunken Missionary” which was in my review of the Lost Spirits 151 Cuban Inspired Rum and his looks soooo much nicer! that purple orchid with that deep sea green….wooow!
0.5 oz fresh lime
0.5 oz honey syrup ( add liquid honey to simple syrup, warm it up a bit, stir and set aside to cool)
0.5 peach liqueur
1 oz Lost Spirits 151 Cuban Inspired Rum
1.5 oz pineapple-coconut juice
Muddle mint with lime juice and honey syrup, add the rest of ingredients and shake it ice cubes until the shaker frosts on the outside, then strain into a tiki mug filled with crushed ice.
Garnish with a fresh and spanked mint sprig or two, a couple speared maraschino cherries and lime triangles and grate some nutmeg on top and enjoy!
– 1 oz lime, 1/2 oz maple, 1/2 oz falernum, 1/2 oz Amaro Meletti, 1 1/2 oz Plantation Overproof….
The Arkham Lapu Lapu…looks mystic….like it has some superpowers…or maybe it is YOU that will get some mystic superpowers when you drink this?
Ed Hamilton Ministry of RumZOMBIE PREACHER! can i have one of these please?
The Blackest Black Times Infinity Daiquiri…Lemon Hart 151, Mauby Liqueur and just a small squeeze of lime. A drink that was made on Black Friday.
Coconaut Re-Entry, looks delish doesn`t it?
Demerara Dry Float, served up.
A Shrunken Zobie Fugu, served on a plate like a dish…
Lovely Tacoma Rum Barrels! i think i could have them all!
Da’ Beachcomber tiki mug created by Scott Taylor aka on Instagram as Tikipop! he lives on Maui and makes outerwordly tiki mugs, well worth checking out! such attention to detail and craftmanship….
Da’ Beachcomber looks happy 🙂
Jason`s beautiful version of my Guyana Zombie!
Mr Bali Hai….as cool as ever, comes loaded with fire and goodness!
Moai flask by Van Tiki and tiki shot glass by Scott Taylor.