These days i rarely attend the TDNs since i`m not at the same lazy job i used to have in the good old days when i attended every thursday….:-) mind you, the TDN starts in the middle of the night where i am…but who can resist mixing up a tiki drink for TDN Nuku Hiva?
For those who doesn`t know, TDN stands for “Thursday Drink Night” and is a online gathering and celebration (but some also meet in person, i have done a TDN once in the US with Kaiserpenguin for example and i think i did one from New Orleans too) of cocktail mixing withÂ cocktail bloggers, spirits writers, bartenders, and drinks enthusiasts.
It takes place on thursday nights, once a week mostly toÂ chat and mix up tasty and sometimes crazy cocktails based on a given theme which can be a particular spirit, mixer, bitters, fruit, memorial or something else.
This thursday the theme was Nuku Hiva.
I have special appreciation for Polynesia and i have spent time reading many books about French Polynesia and the Marquesas islands over the years whose history i find fascinating.Â The Marquesas are a chain of ten large mountainous islands and some smaller islets in east-central Polynesia and it`s ancient name is Henua Enana – The land of men.
These are some of the most remote islandsin Polynesia with a rich history as wild as the beautiful nature.
But the TDN topic Nuku Hiva have a scary back story…
[The]Â theme will be â€œNuku Hivaâ€ based on recent events on that tropical Polynesian island. A little back story:
In early October, the charred remains of a German adventurer were discovered at a campfire site on a South Pacific island. The tabloid media were quick to portray the slaying as a possible case of cannibalism on Nuku Hiva, an island historically known for human sacrifice. But locals are offended and experts say such killings are a thing of the very distant past.
You can read the rest of the story here. Seems to me like a one mad man crime and i believe these sort of crimes are unusual there. But itÂ´s not that sad and disturbingÂ story that is the reason for inspiration of this TDN but rather theÂ outstanding potential of tiki material here.
So this was the rule -Â Make a tiki drink with at least one German ingredient, bonus points if you use fire. Participants could log in to the Mixoloseum chat room to mix it up in real time with the rest of the boozenerds.
So i donÂ´t need much encouragement to get going with a tiki drink and so a drink inspired by the Marquesan island Nuku Hiva i did and with fire of course, properly served in a tiki mug:
Shake hard with ice and strain into tiki mug with filled with crisp glistering crushed ice and throw in a fresh mint sprig. Or make it the way i did with a ice-cone.
Place half limeshell on top filled with overproof rum and set on fire.
HOW TO MAKE THE ICE CONE
Fill a pilsener glass with shaved or crushed ice and stick a straw through it all the way to the bottom. Put in freezer overnight. Next day warm up the glass with hot water so the cone slides out off the glass and then melt enough at the top to expose enough straw to drink from. Put in glass.
HereÂ´s the link to the drinks that were made that night on twitter.
If not – let me tell you what lovely genuine yummy and handcrafted syrups these are…I`m really happy to see these syrups now avalable and for purchase. Long ago i tried a few of them and they were pretty fast used up! and mind you i`m not a bad syrup maker myself. Theses syrups have something little extra in them, it can be a thickness…or something in the flavor that is there but you canÂ´t exactly say what it may be. But after trying them you know for sure that this is genuine homemade syrups made with love and craftmanship.
Here is where to get these marvellous syrups – http://www.tradertiki.com/store/
Now….in a about a week and a half (feb 11) there will be a Trader Tiki Exotic Syrups TDN! HereÂ´s your chance to indulge in a range of exotic cocktails being made right on the spot during the evening and night using these exotic syrups – and to have fun with a bunch of cocktail folks of all sorts.
You are totally free to add your own drinks or just to drink others or even to just lurk – the choice is yours but y`all are very much welcome to log in to the Mixoloseum chatroom at 7 pm est on feb 11. As it is almost two weeks left until this exciting TDN takes off you have the time now to get yourself a bottle or two of these handmadeÂ flavorful exotic syrups!
Mixoloseum is a Creative Place! keep mixing…keep shaking…keep stirring..
ThereÂ´s a demand for more posts from the TDNs that includes some of the comments and i do agree, its fun reading – especially if you`ve been there for a while and gotten to know the wonderful people who populate the mixoloseum chat room, but a few comments cannot really give a true picture of how it is to take part of this online cocktail party, so if you havenÂ´t been there yet – please stop by, we donÂ´t bite and you donÂ´t must mix a drink or even talk, but i`m quite sure you would want to once you`re in!
And besides all the fun and all the crazy jokes, thereÂ´s some serious discussions going on about how to mix good drinks and everything from making ingredients to the quality of spirits – the wealth of knowledge that springs forth outta this chatroom is immense.
I think this by far must have been the funniest of the TDNÂ´s i`ve taking part in but there has been many…50 TDNÂ´s since the first to be exact (not counting the one this last thursday which was sponsored by KahlÃ¹acoffee cream) and i have missed only a few so i`m not sure. But one thing i know and that is that we broke the record this time. I`m not sure how many we were at the most but before i had to leave we were 43 happy imbibers in there.
And that of course makes up for many drinks and the theme this time when we celebrated our one year anniversary was a theme well worthy our one year celebration -Â Tiki. Both Jeff â€Beachbumâ€ Berry and Martin Cate stopped by and the prizes were also many and fine – and now and then enlightening and informative or just plain funny announcements â€by Stanâ€ popped up to help keep things in order.
“Stan Jones Announcement to all:
Junkhauler!Â I approve of your use of an ingredient no one has ever heard of, yet you claim you can “find it at your local grocery store Perhaps you’ve died and are actually visiting SJ Mart, where we do indeed have the juice of every nut. For your Holmes-like efforts, you have won your book of choice from the Mud Puddle collection!”
Prizes included the new series of Mud Puddle Books’ cocktail guides, a gold barspoon provided by Cocktail Kingdom, booze provided by the CSOWG, tiki mugs and ingredients from Cass (junkhauler) and the CSOWG.
Yes this was the happy imbibers night..
Dr. Bamboo : I need a t-shirt with “it’s getting all drunk in here” on it.
Camper : Dont forget to put people’s names nerd- we’ll never remember.
JenTiki : It’s past my dinner time gang. Might drop in later. Bye for now.
Camper : It must be weird to eat dinner somewhere other than in front of the computer.
Deviator : In honor of TDN – Tiki Drink Night – I will be selecting recipes at random from Sippin’ Safari
Martincate : Stand by for action!Â Any thing can happen in the next half hour!
Tony_harion: IÂ´m beginning to think thereÂ´s no such a thing as a queue.
DPlanner: Queue is on hold for a bit, per the queuemaster
And so it went on..
One of the other announcements encouraged us to find our Stan T-shirts – â€First person to post a picture of themselves in their Stan Jones t-shirt on Facebook and in here gets a muthaboudreauing prizeâ€
(unf mine was in the laundry)
Who won the prize? John or Blair? that remains a mystery.
Later in the night there was a communal fernet shot â€“ i bet it was the first global communal online fernet branca shot ever made:
Stan Jones Announcement to all:
Everyone go get a shot of Fernet now. Do not hesitate!Â We will do it like the A-Team.
TDN TIKI-TIME! THE WORLDS BIGGEST ONLINE COCKTAIL PARTY – ONE YEAR CELEBRATION!
I canÂ´t believe how fast time has flied, its time for our 1 year anniversary of the Mixoloseumâ€™s weekly online cocktail party – Thursday Drink Night aka TDN!
It started so small and it has grown more than i could imagine during this year that has gone. There has been many nice cocktails made – no less than 500 original cocktails – and that during 50 TDNs and every time its fun to be there chatting and mixing the night away. I have lost count on how many beautiful sunrises iÂ´ve seen during aTDN night.
“When Thursday Drink Night began as a small gathering of booze nerds who just wanted another excuse to hang out and mix cocktails, I had no idea we’d be looking back a year later at 500 original cocktails and a mountain of prestige.
Brands are now building TDN into their marketing budgets, and it has become the “cool thing to do” as word continues to spread.Â And not little brands, but huge marketing behemoths like Diageo. Live events are no longer a special treat, but built into nearly all upcoming sponsored nights.”
“The Mixoloseum has hosted 50 Thursday Drink Nights since the first mixological day. In that time, cocktail enthusiasts, writers, and bartenders have created over 500 original cocktails using everything from Fernet Branca to buttermilk.
Guests who once came in fear of all the homemade syrups and bitters being slung about like foolâ€™s gold in the chat room now make their own cinnamon syrup, have two local sources for Ting (in case one runs out), and donâ€™t bat an eye when someone calls yellow Chartreuse instead of green.”
– Best Original Tiki Drink – 50cm gold Japanese bar spoon
– Best Gin Cocktail – Bottle of Port of Barcelona gin signed by the distiller.
– Best Absinthe Cocktail – Bottle of Obsello absinthe signed by the distiller.
– Best Spiced Rum Cocktail – Bottle of Old New Orleans Cajun spiced rum
– Last One Standing – If you close the doors on our party, you will get yourself a pick of one of Mud Puddleâ€™s six new cocktail book releases.
– First two newcomers who submit a drink – More books! Pick from Mud Puddleâ€™s line-up.
Weâ€™ll also be giving outAnnual Awards throughout the night (e.g. Person who consistently submits the worst drinks).
To join TDN Tiki – sign in to the Mixoloseum Chat Roomthis thursday sept 3rd at 7pm Easternand join the TDN which will go on until last man standing to blow out the tiki torch or we all get moemoe.
When i first tasted Martin MillerÂ´s gin i found it had a special flavor and i really like it, it has a smooth and a bit earthy-bitter juniper flavour paired with an overall pleasant spicinress and slightly bright citrus and herbal flavours in between.
ThereÂ´s one thing i specifically like with good gins and its that you can make such refreshing cocktails as gin contains both fruity, citrusy, earthy and spicy elements.
Actually gin is flavored alcohol – but it isn`t that simple.The alchol must be re-distilled and made from grains of the highest quality, thereÂ´s a lot of herbs, spices, roots and citrus peels involved which are picked from all over the globe and individually treated. All done by recipes kept secret to only a few of the makers.
And then you have the distillation which is a whole process of its own.Martin Miller`s gin is distilled by a single pot still (as opposed to most gin`s using three pots) using only the heart of the distillate, discarding the rest which isn`t re-distilled.This single pot still which seems to make the flavours more concentrated is called Angela and was made in 1904.
This is the gin that uses pure soft glacier water from Iceland because this water is said to be cleaner, softer and full of life force. I find that pretty amazing that they actually ship the gin all the way to Iceland! There its blended with more neutral spirit and glacier water, then its shipped away again.
ThereÂ´s no doubt that this is very soft and i wouldn`t mind trying that glacier water sometimes just to see how it tastes by itself, i just donÂ´t know how a bottle of pure glacier water from island would reach me unless i go there myself.
As for steeping the herbs and spices the old traditional methods are used where the botanicals are steeped overnight in spirit and hot water and this gentle maceration is what is needed to create a premium gin.The dried citrus peels are also separately distilled in order to achieve a brighter citrus flavour.
The dried bitter seville orange rind is the most important botanical after juniper in gin making and personally i love the bright seville orange flavour – it has such a refreshing aromatic aroma, and my homemade seville orange syrup always goes fast.In Martin Miller`s gin lemon and lime rinds are also used.
These are the botanicals used as far as i know, surely there are some secrets too:
Juniper, seville orange, lime, lemon, coriander, angelica, liqorice root, cassia bark and to bind it all together and impart a floral aromatic flavour – Florentine iris.
I try sometimes to make just one cocktail in my posts but mostly it doesnÂ´t work, and that is simply because i enjoy making them so much! So here are four, at least its not ten! three of them was submitted to the TDN. Unfortunately they are all quite similar, that is because i like the light and fresh style of drinks with gin, like gin&tonic.
GRAIN OF PARADISE Â G&T (GOP)
1.5 oz Martin Miller`s gin
0.5 oz GOP syrup
0.5 oz fresh lime juice
Top with a good quality tonic water
Build in glass over ice and garnish with lime wedge or if you can find it – Grain of Paradise leaves.
This is a very fresh G&T with a slight peppery note, the flavor of Martin MillerÂ´s gin shines through just perfectly – serve it with the glass loaded with large ice cubes!Â This is for the moment my favorite cocktail.
GRAIN OF PARADISE Â SYRUP
Make a simple syrup using 1:1 water and raw sugar, add a handful lightly toasted grains of paradise seeds and boil lightly for 2 minutes, then reduce the heat and simmer for another 5 minutes, cool and strain into a clean bottle.
The grains of paradise seeds adds a slight earthy hot peppery aromatic flavour.The plant is related to cardamom and surely looks very similar but with thinner leaves, also reminding very much of the ginger plant. Its also called Guinea pepper or Melegueta pepper.
GOP`s are found (at least here) in speciality stores and by health or herbal medecine suppliers.To substitute GOP you may use a mixture of pepper and a little ginger.
2oz Martin Miller`s gin
Juice of Â½ lime
piece of red chili
0.5oz simple syrup
1 stalk fresh mint
Muddle chili, lime, mint and simple. Add gin, shake and strain and pour into ice filled glass.Top with tonic.Garnish one large red chili and mint or other green leaf.
MARTIN MILLERÂ´S SPONSORED TDN
As a grand finale after much gin in the mixoloseum chat room we were sponsored by Martin MillerÂ´s gin this last thursday and there were many drinks parading. Part of the crew were doing TDN live from Bourbon and Branch in San Francisco.
This was the announcement:
TDN – Martin Miller’s GinÂ Thursday Drink Night has had a love affair with gin lately, and Iâ€™m pleased to say itâ€™s ending on a sultry note. Martin Millerâ€™s gin is like the triple cream offering on the cheeseboard. You save that last cracker and dot of kumquat-vanilla jam for the final remaining sliver of goopy heaven.
This week, Martin Millerâ€™s gin is that morsel of yum. Join us on TDNÂ where weâ€™ll be mixing an endless onslaught of original ginny libations.Â A contingent of freaky mixologists will be live at Bourbon and Branch in San Francisco, mixing up MM potions live.
There will be a webcam and Camper in the same location. Saying more would be pointless.
As far as i could see from the webcam Bourbon and Branch is a real interesting and nice looking place.
It has an intersting history taking you back to the era of Prohibition when the sale and consumption of alcoholic beverage was outlawed.ItsÂ an actual speakeasy that operated illegally at this location from 1921 to 1933. During prohibition it was a “cigar shop” – The JJ Russell Cigar Shop -Â and operated from 1923-1935 during the height of prohibition at the very same address that today is Bourbon & Branch.
This speakeasy featured five secret exit tunnels which are still there today and the exit tunnels allowed for a quick underground getaway from the basement speakeasy.The most obscure was specifically made for the ladies exit leading a safe passage a whole block away.The speakeasy actually managed to escape the the governments prohibition agents attention for the remainding time of the prohibition.
I find this fascinating, hope to be able to visit some day.
Its really fun to see your own and the other drinks being mixed up live and commented on in addition to the global mixing in the chat room that is TDN.
The prize for the best cocktail of the evening will be voted by a poll at mixoloseum blog and the winner will receive a bottle of Bitter Truth orange bitters courtesy of Mud Puddle Books.
Usually its about 30 cocktails per night that is made when its TDN and of course you cannot try them all, but of all the drinks that were submitted, here are a few of mine plus one whimsical late-night volcano fire drink and one tasty cocktail from cocktailnerd. Many thanks to the bartender Jon Santer for mixing up our drinks at Bourbon & Branch. He was one of the bartenders who was there when B&B opened.
2Â oz Martin MillerÂ´s Gin
0.5 oz seville orange syrup
1 oz Aperol
Bitter lemon soda to top
Shake all ingredients except the soda, strain and pour into a hiball filled with large chunky ice. Garnish with a orange slice and fresh mint (also in the glass)
Very similar to the GOP but with a slighly orangey-bitter flavor of both the seville syrup and Aperol instead.
2 oz Martin MillerÂ´s gin
0.5 oz simple syrup
1 oz fresh grapefruit juice
1-2 thin slices fresh ginger
Dash Bob`s cardamom bitters (or muddle a few green cardamoms with the ginger and syrup)
Prosecco to top
Muddle ginger and simple syrup in shaker. Add gin and grapefruit juice, shake hard and strain into a highball and garnish with a ginger slice or cardamom leaf.
VOLCANO QUEENÂ (by Tiare and Rick)
1 oz Martin MillerÂ´sÂ gin
1 oz rhum agricole blanc
0.5 ox fresh lime
0.5 oz orgeat.
Top with bitter lemon soda or other soda. Float Jwray. Garnish: Pour Jwray in a passionfruit shell, set alight and dust cinnamon on top to get those flames alive and sparkling.
This is an example of the kind of drinks that are most spontaniously invented on the spot during the late TDN hours.
And here is a original concoction from no other than Cocktailnerd – theÂ King of Word Replacements in the Mixoloseum chat room – the recipe calls for Creme de Framboise which i didnÂ´t have, so i made mine with Creme de Cassis, it was also tasty but i`ll have to re-make it later as i want to mix it the way its supposed to.
LONDON BRIAR (By Cocktailnerd)
2oz Martin Miller’s Gin
0.5oz Creme de Framboise
0.5oz Lime Juice
0.25oz Maraschino liqueur
0.25oz green chartreuse
Shake togehter the whole thing and strain into a ice-filled glass. Enjoy!
Every week cocktail bloggers, bartenders, enthusiasts, experts, and novices get together for a virtual cocktail party mixing drinks in real time, tweaking, rearranging etc until the night is gone and well into the morning. Join us every thursday at the TDN!
TDN – MuddledÂ Just-picked, ripe strawberries, crushed until their red satin juice stains your muddler. A few slices of ginger, mashed into a stringy lattice of spice. Two basil leaves, delicately pressed into some simple syrup, imbuing it with aromatic delight. A dash of bitters, a jigger of booze, and you have an original cocktail. Join us for this weekâ€™s TDN where weâ€™ll be muddling everything from mint to snozzleberries.
What an announsment and oh what a joy! I`m really someone who genuinely enjoys muddling and so a muddling TDN is right up my alley and it doesnÂ´t get less good either by having a great price in the form of a exquisite PUG muddler – the best muddler you can get your hands on.
It was such great fun to attend the muddling TDN (well, it always is) i would not have liked to miss it.
The best thing about the TDN is the fun, lovingly and friendly (and sometimes downright crazy) conversation among some of the best friends out there. Its also not only entertaining and fun, its very creative and educational as well.
Plus â€“ it’s an online cocktail party bringing together cockltail bloggers, bartenders, enthusiasts, experts and novices from around the globe each week to create original cocktails and build on the shared knowledge and relationships in the cocktailian community. Mixing drinks in real time, tweaking, rearranging etc until the night is gone and well into the morning.
Host of the Mixoloseum’s Thursday Drink Night (http://bar.mixoloseum.com) is Rick StutzÂ – publisher of Kaiser Penguin (www.kaiserpenguin.com)
Here are my drinks from the muddling TDN:
OLD SAGE (Named by Greg Boehm â€“ Mud Puddle Books)
Muddle 5 sage leaves and Â¼ oz vanilla (or simple) syrup
Add 2 oz Old Tom Gin (I used Haymans)
Juice of 1/2 lime
1.5 oz fresh ruby grapefruit juice
Top with a little lemon soda like Schweppes citrus fruits.
Shake and d-strain into ice-filled higihball.
Garnish sage leaves.
Its no use i even try to take a picture of this drink, the awesomest picture and garnsih possible using both sage leaves and the flowers (!) is already made by Rick who graciously let me borrow it for this blog post (its the pic at the top) and please go and read the TDN wrap-up.
There you can also sample the recipe for the winning cocktail Derek -Â among others. The Derek was created by SeanMike from Scofflawâ€™s Den
Muddle one strawberry with 0.5 oz seville orange syrup and basil leaves.
Add 2 oz tequila blanco
1.5 oz ruby grapefruit
Sprinkle of fresh lime
Top with some Schweppes lemon
Garnish grapefruit rose and basil.
Muddle pineapple and basil.
Add 2 oz white agricole
0.5 oz simple syrup
0.5 oz fresh lime
Top with grapetonic
HERE ARE A FEW TASTY DRINKS FROM THOSE I WERE ABLE TO TRY:
AMARGO DE FRESAS(BoozeFox)
Muddle two hulled medium strawberries in a shaker with 1 oz simple syrup
1.5 oz reposado tequila
0.25 oz Cointreau
0.75 oz of Campari
0.75 oz lime juice
5 quick dashes of Fee’s Old Fashioned Bitters