If you`re into tiki and exotic cocktails you might already be familiar with the Tiki Cocktail Challenge by “El Nova” (@el_nova55 and @tikicommando (Tacoma Cabana & Devil`s Reef) on instagram) which are weekly challenges to re-create or make a twist of, or go to a bar and order, a specific tiki cocktail and then post up a nice picture of it. The best picture wins. It`s all for fun and challenge your creative mode. It was a while ago (2015) but the Tiki cocktail challenge is back again and in full swing!
The pictures and recipes are posted in the “Tiki Recipes” group on Facebook and on Instagram with the hashtag that is set for each specific challenge for example #demeraradryfloatchallenge2019″ etc.
We are three weeks into it already and I made these drinks so far, my first entry, was for the “151 Swizzle” Challenge:
151 Tribute Swizzle Number Five
The recipe is based on the “Tribute to The Mai-Kai’s 151 Swizzle”v.4 by The Atomic Grog, my favorite tiki blog on this planet! but the grenadine is switched out for fassionola (homemade) and the ratios are upped as well while the sugar syrup is omitted. Then 0.5 oz Batavia arrack is added for a subtle layer of extra funk.
1 oz fresh lime juice
1 oz fassionola (BG Reynold`s, homemade or other quality fassionola)
0.25 oz falernum
0.25 oz cinnamon syrup
1 oz Lemon Hart 151 overproof rum
1 oz Dr Bird jamaican rum
0.5 oz Batavia arrack (By the Dutch or Batavia Arrack van Oosten)
1 dash Angostura bitters
2 drops Absinthe
Pulse blend with 1 cup of crushed ice for 5 seconds and pour into a chilled metal swizzle cup, other swizzle glass or pilsner glass, adding more crushed ice to fill. Garnish with a cinnamon stick.
My 2nd entry was for the “Beachcomber`s Gold” Challenge, I changed the recipe a bit and it became a darker more “secretive” take on the gold.
1 oz Coruba Dark
1/4 oz Lemon Hart 151
1/4 oz Barbancourt 8
1/2 oz fresh lime juice
1/4 oz demerara syrup
1/4 oz Hibiscus grenadine
6 drops Pernod or Absinthe
2 drops almond extract
2 oz (1/4 cup) crushed ice
Flash blend for 5 seconds and strain into a saucer glass lined
with an ice shell forming a hood over the glass. Serve with short straws.
2.5 oz fresh lime juice
1 teaspoon fresh lemon juice
1.5 oz passion fruit syrup
0.25 oz sugar syrup
1 oz Demerara rum
0.25 oz 151 Demerara rum
0.25 oz maraschino liqueur
Shake everything, except 151 rum, with ice cubes. Strain into a double old-fashioned glass filled with crushed ice (or lined with an ice shell). Carefully float 151. Do not stir.
By Don the Beachcomber, circa 1941.
The ice shell creation in the “Demerara Dry Float” is a bit different from the one in “Beachcomber´s Secret, with an ice shell that is not tilted to created a “hood” over the drink. It just sits upright and is also a little bit smaller or lower than the classic tilted ice shell you can see in the “Beachcomber`s Gold”. Drinks with these types of ice shells are usually served in a flaired glass,
In the old days of Don the Beachcomber these ice shells was a marvel to behold. They were made to perfection with very finely shaved ice creating very thin “walls” and the walls were not “buckled” in the way you see them today with crushed ice, instead they were smooth like silk! at least that`s what I`ve seen in a video.
I have yet to accomplish an ice shell that look that way, that`s partly due to me not having an ice shaver and partly that a lot of training is needed. It`s not easy to get them to look so perfect. When you make a hooded ice shell you need to consider the temperature of the ice. it need to be a little “soft”to easily mold, but not too soft and melting. Then it need to be as fine as you can get it.
You need a flaired glass and you fill it up with the shaved (preferably, and if not, crushed) ice and with your hands (or with something round) form a hole in the bottom that you press with your fingers and slowly tilt upwards on the side of the glass until a hood is formed. Add a little more ice to the bottom to”hold” the hood.
Then you put the glass in the freezer for at least 1 hour before pouring the drink in it. When you make the non-hooded ice shell you just make the hole in the bottom pressing the ice upwards on all sides around the glass and put it in the freezer and that´s it.
That was all for now, if you want to join in on the challenge or check out all the other amazing drinks go to the Facebook group “Tiki Recipes” and also check out the hashtags #151swizzlechallenge2019″, “beachcombersgoldchallenge2019” and “demeraradryfloatchallenge2019” on Instagram.
Every year the Libbey of Europe team with Kevin Vollebregt and Sofia Pereira launches a Tiki cocktail challenge on their Facebook group page, This is just one challenge among many others with other styles of cocktails. This year`s tiki theme was Halloween, or Mahaloween as it´s usually called in the tiki world (together with Alohaween and Tikiween) Last year`s challenge was to make a tiki drink in their new beautiful pineapple glass, and it was won by Oriol Elias. The challenge this year was to create a tiki cocktail (or tiki inspired cocktail) that had fall and winter flavors, and that could scare or awe the jury. Just like last year Daniele Dalla Pola was judging all cocktails together with the help of Elis Carriero from the Nu Lounge bar in Bologna.
The 50 participants were able to choose one glass each out of 3 new tiki glasses that was launched by Libbey this year. Two beautiful stemware glasses and a Tiki split glass with two personalities. I`m gonna present the five winning cocktails here on the blog starting with my own which I present here below.
I really like all the Libbey tiki glasses so it was a bit difficult to choose, but I picked one of the stem glasses (the Tiki Mai Tai) for my drink, because I got the idea of using McGrider`s new mini tiki torches… which actually was the inspiration for my drink, but unf and not surprisingly they were sold out. So instead I made two flaming sticks from bamboo and croutons. I wanted the scene for my drink to be omnious, dark and foreboding… and some kind of “ancient” and dusty with a slightly creepy drink. Then I happened to pass by our grocery store and in it were those little skulls… and that was it, now I had my cocktail idea clear!
Inspiration story: In the dark night of Mahaloween… the tiki skull needs a sacrifice – a sacrifice of blood… to appease the bad forces because they are angry. Flaming torches and blood in a glass… let the skull enter and drink himself content. The peace will remain, maybe, for another year.
15 ml Fresh Red Beet Juice
7.5 ml Apple Juice
7.5 ml Passionfruit Juice
6-10 Fresh Ginger Slices (to muddle)
15 ml Re`al Ginger Syrup
30 ml Fresh Lime Juice
7.5 ml Alamea Spiced Rum
7.5 ml World`s End Tiki Spiced Rum
15 ml Del Maguey Crema de Mezcal
30 ml Plantation OFTD
Muddle ginger slices in shaker with some of the lime juice. The ginger should be as fresh as possible so it’s juicy. Add enough to add a clear bite but not to overpower in flavor, but the drink should be sharp. Add the rest of ingredients and shake, strain into a chilled Libbey tiki glass, lined with a tropical leaf inside.
Add one large square shaped ice cube. Garnish with a skull and 2 flaming mini tiki torches.
*Flaming mini torches – secure 2 croutons on top of thin, short, bamboo sticks. Soak the croutons in lemon extract or overproof rum and set alight.
Or you buy the best mini torches from McGrider! but you need to be really really quick….because they are so popular they sell out as soon as he put them up on his Etsy page! NOW after the contest is done…I have finally been able to snag a few of his torches! so expect to see them later on this blog and also in upcoming books!
That was my entry and I had a lot of fun with it! but there were some really amazing cocktails in this challenge and I feel honored to have my drink among the winners with these beautiful cocktails! but there were many more…. and you can see them all and get the recipes and also see the videos on the Libbey Glassology page.
Behold in awe… here are the other four winners:
Kahe`ikeanu (cocktail and photo Oriol Elias)
Ingredients (for about 500ml of cocktail):
4.5oz Plantation 3 Stars
4.5oz Trois Rivières Cuvée de l’Ocèan
3oz Rum-Bar White Overproof
3oz Lime Juice
1.5oz Grapefruit Juice
1.5oz Banana Real
1.5oz Cinnamon Syrup
9 dashes Bittermens Elemakule Tiki Bitters
18 Coffee Beans
1- Stir all the ingredients in a cup and let sit for 4 hours.
2- Strain with a cheesecloth to discard the curdle.
3- Strain another time with the cheesecloth in order to have a clear cocktail.
4- Bottle and keep in the fridge.
Serve chilled in the Libbey Tiki Coupe with an ice Shell.
Add some drops of grenadine to the ice Shell for a bloody effect.
Inspiration story: The ancient Hawaiians explains a legend about the winter. Each 300 years a never seen cold covers all the island of Moloka’i… an unsuspected sudden winter appears with snow and ice, on their tale the old men also explain that the winter brings the Kahe’ikeanu, a damned spirit who can take the shape of a human, he can acquire any face, and nobody can assure to have ever seen him…only blood stains remain in his path…he is considered invisible killer…nobody can survive him…mmm…you feel it? It’s cold outside…It seems that the Winter is coming…
*tiki jungle mix: 2 part of carob orgeat + 1 part of Re’al ginger syrup
Tecnique: shake all ingredients and strain into couple glass.
Inspiration story: We are in unknown jungle on an island, where we find only strange and unexpected roots and fruits. We create a magic potion, we don’t know if we will survive: just let’s try that!
White Walker ( Cocktail by Ásgeir Bergmann Pétursson, Photo credit Maja Jantar)
3cl J.Walker Red label
2cl Monkey Shoulders
2cl Port Charlotte,
3cl Falerum syrup*
1cl Pumpkin Spice*
3cl Lime Juice,
1 drop Rosewater
*Syrups are from commercially available company that rhymes with Samurai with out a master.
Shake vigorously and serve with the shaking ice
Inspiration story: As the wind howls, the cold and darkness set in. Further into the woods yet you wander, cursing your vow in every step. “My shift begins now bullshit” you think, knowing that you are deep behind the wall and there shall be no salvation for you. Yet, as both frost and terror freeze you in your steps, you are filled with amazement and wonder as your eyes feast up on magical sight before you. “This, this is how it happens?”. Before you the earth opens up and slowly but surely a new one emerges. It will be the death of you but neither your lips or feet are willing to leave it. From the earth a new “White Walker” has been born.
Jack’s Tipple (cocktail and photo by Timos Spanos)
60ml Shortbread Butter Gold Rum
35ml Sweet Vermouth
25ml Cinnamon & Raisin Triple Sec
2 dashes Elemakule Tiki Bitters
Rinse the glass with Fernet Branca
Garnish: Bone (doesn’t need to be from an actual human being)
Inspiration story: Jack’s Tipple is inspired by The Nightmare Before Christmas, a film which takes place in Halloween Town. This creepy concoction combines Tiki features with a hint of Christmas, much like the film, and is made with Shortbread Butter Rum, Cinnamon and Raisin infused Triple Sec, Sweet Vermouth, Fernet Branca and Elemakule Tiki Bitters, served in a Libbey Tiki Mai Tai glass and garnished with a bone.
Much Aloha and big mahalo to the Libbey team and to Daniele Dalla Pola and Elis Carriero for creating this great opportunity for us to get creative and have fun! same time the next year I hope!
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
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
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)
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)
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
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)
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
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)
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.
(Adapted from a recipe by Brian Miller of Tiki Mondays with Miller)
* 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!
FIBAR is the biggest bar Show in Spain and was held in Valladolid in a pretty cool building that looks like a giant football, the Cúpula del Milenio on november 17-19.
The first ever European Tiki Experience took place there on the tuesday nov 17th and it was for that I was invited to do a seminar about the history of tiki together with Oriol Elias from the Rum and Tiki blog Three of Strong. We made a seminar called “Paradise Lost, the Roots of Tiki” where we covered the history and roots of the American Polynesian Pop culture with all it´s past and present bars and bartenders, carvers, artists, writers, musics and what the tiki culture is all about.
We also raised a toast with Chief Lapu Lapus to Jeff Beachbum Berry in appreciation of all that he did to uncover the lost recipes and all the books he wrote containing history and recipes for a lifetime! because without him we wouldn`t have all these recipes resurrected today.
And he toasted us back….in a video he made back in New Orleans 🙂
The other speakers in the Tiki Experience were Sly Augustin, owner of the Tiki bar Trailer Happiness in London who made a seminar called “The Future of Tiki”, and Miguel and David Perez also know as the two “Brothers in Tiki” were talking about tiki bar and tiki products.
Thanos Prunarus, owner of the famous Baba au Rum bar in Athens did a seminar about the Anatomy of Tiki Drinks and Miguel Escobedo, (Kona Lei) did a seminar called “Tiki-Orama:50 years of Cocktails and Iberian Tiki”
Among the guest bartenders were Guillermo Uriel, bartender at Mahiki in London.
Pavon tiki mugs was also for sale and I was happy to be able to grab a few….they have some that are really cool like the big bamboo and the pineapple mugs, they also have a swimming vahine bowl that is pretty cool and another with a smiling tiki that looks very happy and drunk 🙂
One thing that I learnt at the Tiki Experience is that Tiki in Europe is most likely going to become bigger and bigger but be formed in it´s on fashion and inventiveness – but without losing connection with the traditions. I see a very exciting future for both rums and tiki in Europe…
A very interesting seminar that I attended was Luca Picchis seminar about the Negroni cocktail where he also presented his book “Negroni Cocktail an Italian Legend” which I also bought a copy of and I would recommend anyone who`s a lover of cocktails to get a copy, it´s a masterpiece.
Every night after FIBAR there was a party and good food to have…the bar to go to was El Nino Perdido, great cocktails and nice atmosphere! Bar manager at El Nino Perdido is Juan Valls, also the organizer of FIBAR Valladolid.
There were a lot more things happening at FIBAR but we had only one day of the three so the other things that happened at FIBAR I cannot write about…..but i`m very happy to been able to be there, it was a great experience and I met so many nice people both new and old friends and I hope I can be back again the next year!
Here is as usual when I go to these kind of events, a picture parade….because pictures speak more…
Cúpula del Milenio
Beautiful Daquiris like these…
Paired with Spanish croquetas…
Siderit Hibiscus Gin, made in northern Spain and very tasty.
….made a very refreshing gin and tonic.
Hendrick`s Gin booth, give him a drink….
Luca Picchi (Head bartender in Coffee Rivoire of Florence and author of the book Negroni Cocktail) made a great seminar about the Negroni – The history of the Negroni cocktail and the Italian appetizer !
(pic credit FIBAR)
FAIR Rum from Belize!
And Puerto Rican Don Q
Mezcal goodness and burnt cinnamon stick – yummy…
Plantation rums! and of course the famous Stiggin´s Fancy….probably the tastiest pineapple rum I have ever tasted.
Big pineapple tiki mug from Pavon.
And a swimming vahine.
Aloha shirt and rums….
Oriol at our seminar “Paradise Lost, the Roots of Tiki”
And now we`re entering the realm of tiki…
Three of Strong and A Mountain of Crushed Ice taking it through the history of tiki to show where it came from and that tiki is so much more than just the drinks, which btw were some of the world´s first crafted farm to glass cocktails – in tropical costume.
While Miguel Escobedo (Kona Lei, Madrid) made a seminar called – Tiki-Orama:50 years of cocktails and Iberian Tiki, and Thanos Prunarus (Baba au Rum) spoke about the anatomy of The Anatomy of Tiki Drinks and of course his world famous rum bar, Baba au Rum (pic credit FIBAR)
Guest bartending was Guillermo Uriel, bartender at Mahiki in London. (pic credit FIBAR)
The Tiki Experience was created by Miguel Pérez Muñoz and David Perez, also known as the “Brothers in Tiki” (pic credit FIBAR) who also did a seminar about tiki bar and tiki products.
Three Dots and a dash, one of my fav tiki cocktails
There were so much more than what these pictures have shown and we were there only one of three days! try to go and visit the FIBAR in 2016!
The Tiki Farm 15th Anniversary Show with Big Toe, Ken Ruzic, Doug Horne, and Scott Scheidly showing wtih Michelle Bickford “Yesterday, Today, and Tomorrow”
Friday, November 6th marks the opening night celebration of Tiki Farm’s 15th Anniversary, with a comprehensive exhibition of 500 of the most important and coveted selections of their over 2,000 different designs created to-date. Exclusive to the event, La Luz De Jesus will be world-premiering five brand new Tiki Farm limited edition Tiki mugs designed by Big Toe, Doug Horne, Flounder, Ken Ruzic and Michelle Bickford.
Each mug comes with a signed and numbered box label exclusive to that design, and one even comes with two Tiki Farm swizzle sticks.
Tiki Farm is credited as being the world’s largest and most recognized manufacturer of Tiki mugs, having produced millions of mugs over the last 15 years, designed by such notable artists as Shag, The Pizz, Crazy Al Evans, Rick Rietveld and countless others.
Picture credit Tiki Farm, this is just ONE wall of the Tiki Farm installation at La Luz de Jesus! Mugs that go on forever….!!!
On display as well will be a tribute display to Tiki Farm’s late Art Director, The Pizz. Dubbed “The Lord Of Lowbrow”, The Pizz played a pivotal role in Tiki Farm’s most recent years, lending his artistic and creative abilities to a massive amount of designs.
Tiki Farm’s client list includes Disneyland, Pixar, Mattel, Hard Rock, Trader Vic’s, The Discovery Channel, Fender, Body Glove, Hyatt Regency and literally 1000’s of other commissioning clients. On display as well will be a tribute display to Tiki Farm’s late Art Director, The Pizz. Dubbed “The Lord Of Lowbrow”, The Pizz played a pivotal role in
Tiki Farm’s most recent years, lending his artistic and creative abilities to a massive amount of designs.This exhibition should not be missed by any fans of the mid-century artistic movement as well of course by any fans of Tiki, Lowbrow Art and Kustom Kulture. “Tiki” is an integral part of these movements, especially here in Southern California, and no other company better exemplifies the passion, commitment and creative breadth that has made
Tiki such a household word any better than Southern California’s beloved Tiki Farm.Tiki Farm’s Holden Westland as well as many of the current artists involved in the Tiki scene will be on hand to celebrate an amazing and unparalleled 15 years of wonderful, mind-boggling Tiki artistry and creativity.
Since their inception back in the Fall of 2000, Tiki Farm has helped paved the way of the modern day Tiki mug resurgence, defining the movement and creating the head of steam that has allowed so many other Tiki enthusiasts to try their hand at mug making.
Tiki Farm’s founder and president, Holden Westland, is regarded as “The Hardest Working Man In Tiki”, and the results from his efforts evidenced in Tiki Farm’s continued manic-paced production will be on display for all to enjoy at this special exhibition. Guests will be treated to a free printed show compendium that will allow for an informative and insightful walk-through of this phenomenal display of world-famous Tiki Farm goodies!
Here are the five brand new Tiki Farm limited edition Tiki mugs designed by Big Toe, Doug Horne, Flounder, Ken Ruzic and Michelle Bickford:
Nari Rani Marquesan Mug by Flounder (Scott Scheidly)
Ltd. Edition of 100, 8″ in height, 22 oz. capacity, $50 each
Rub for Rum Easter Island Tiki Decanter by Michelle Bickford
Ltd. Edition of 100, 9″ in height, 50 oz. capacity, $75 each
Tiki Farm Temple Mug by Doug Horne
Ltd. Edition of 100, 7 5/8″ in height, 20 oz. capacity, $50 each Sold Out
Bobomb Hand Grenade Tiki Mug by Big Toe
Ltd. Edition of 100, 8″ in height, 22 oz. capacity, $50 each Sold Out
Poko Ono Pineapple Mug by Ken Ruzic
Ltd. Edition of 100, 7.5″ in height, 16 oz. capacity, $50 each Sold Out
My 10 paintings function as a love letter to the art of tiki mugs, the art of the tropical cocktail and to my relationship with Tiki Farm and my pal Holden Westland. I met Holden (aka “the hardest working man in tiki”) in the 80’s over happy-hour long island ice teas, then we were reacquainted in the mid-2000s when our love for tiki and Polynesian ‘pop’ culture caused our paths to cross again. It has been a unique pleasure to work with Holden to create what I hope is a unique voice in the tiki mug world, and it is my absolute honor to be a part of the Mondo Tiki art show. – Tom Laura a/k/a/ Big Toe
Big Toe – Party Bob Acrylic on panel, 8×11″ (12×14″ framed), $300
Big Toe – Marwal Maiden Acrylic on panel, 8×11″ (12×14″ framed), $300
Images of past pop culture mixed with current-day pop culture provide an endless source of inspiration and possibilities for me – states Long Beach area artist Doug Horne whose work reflects his love of mid-century atomic, deco and of course, tiki. Doug has designed numerous tiki mugs and worked with Fender on their Art-Coustics Tiki Art Series of guitars.
Doug Horne – Maori Head Pastel and pencil on paper, 17×20″ $600
Doug Horne – Kraken Rum Floater Pencil on paper, 16×27″, $700 Sold
Ken ‘Kinny’ Ruzic is a self-taught artist, former marine, and world traveler. Ruzic says he began his career in the surf industry doing tee-shirt graphic design for Rusty Surfboards and Hawaiian Island Creations. Wanting to pursue fine arts, Ruzic divided his time between honing his in both art and graphic design. Ken blends Polynesian myth and tradition with his personal artistic mythology and humor working with acrylics, water color, ink, & wood burning.
Scott Scheidly a/k/a Flounder
Scott Scheidly creates realistic renditions of the surreal, often with pop culture references. He has also developed a strong following for his incredible paintings of skeletal art and botanics, as well as his sense of humor. Scott lives and works in Orlando and has an art degree from the Art Institute of Pittsburgh.
Scott Scheidly – Moon Goddess Acrylic, 12×29″, (16×31″ framed), $1,800
Scott Scheidly – Shrunken Modern Primitive Head Acrylic, 9.75×9.75″, (13.75×13.75″ framed), $800
November 6–29, 2015
Artist reception: Friday, November 6th; 8-11 PM Live music from Tommy Tokioka plus mid-century and more from DJ Lee of LuxuriaMusic.com
Following the two first books which I purchased at the last year´s Tiki Oasis, this is the new third volume of Kahuna Kevin`s Tiki Cocktails. The third book is in the same style as the two others, with 44 new recipes of tropical drinks to make with color photos and mixing instructions for each drink.
Within the pages of this book lies 3 years of cocktail making and there`s a lot of interesting drinks to try out, for example the “Ring of Fire” which contains Trinidad Amber rums and is garnished with a skewered red onion ring!
Or the “Pau Pau Punch” a gin based “secret” in this rum based book……which also has gin based drinks, and others that use blends of rum, whisky and even vodka spirits.
There is a cold remedy too….a hot botanical and rum elixir that cures what ailes ya! and if you`re into something special you can make Kahuna Kevin`s Black Spiced Grog Syrup and use in the “Kahuna Kevin`s Black Spiced Grog” – containing multiple and strong rums, fresh fruit juices and spice….sounds yum!
So this book contains a lot of things and I like the color photographs of the drinks and they are all beautifully garnished. The index contains “Drinks by Potency” and Ingredients in different cathegories – Rum, Liquor/Liqueur/Ale/Wine, Juice, Mixers/Soda, Syrup, Bitters, Herbs, Spices, Sugars, Garnish.
There`s 2 cocktails that contains separate associated ingredient recipes. 1 is the Black Spiced syrup and the other is a gin infusion for the Voodoo Nectar cocktail. Drinks are rated by Potency Skulls, more skulls = stronger drinks. Strongest drink has 7 skulls, or 7oz average equivalent of 80 proof spirits per drink.
And if you want a tasty island twist of the Mai Tai, there`s Kahuna Kevin`s Guava Mai Tai which looks fabulous to me….. (in the top picture)
In all there´s 44 tropical tiki libations, enough to keep you fortified for a long time! the drinks are all over the spectrum, tropical, spirit forward, spicy, bitter, sweet and blends of multiple profiles. Focus is on higher end spirits, fresh ingredients, cane based sweeteners, for top quality cocktails.
So I wanted to try a drink or two from this book and here they are, and since I didn`t have all ingredients or garnishes I subbed some rums and used what garnishes I had on hand, and the drinks turned out very tasty!
The Third Dilemma
This drink turned out very nice and rummy/spicy but also fruity. The next drink I tried is called “Escape Pod” which is a yummy cocoction of Coconut juice/water, dark rum, lime and other tasty, spicy ingredients topped with fragrant cinnamon bark….
You will find the recipes in the book….
The book was launched earlier in july and can be purchased at www.KahunaKevin.com (main website, all books on sale from Aug 1 to Aug 16th to celebrate Tiki Oasis)
And Aloha and Mahalo to Jeanne Catahula Vidrine for lending me tiki glasses and stuff for this post since i`m not at home! and thanks New Orleans for producing such nice giant Gardenia flower bushes…. perfect for tiki drink garnish… 🙂
And so finally I got to go the Latitude 29! I´ve been waiting since they opened with great anticipation and (high) expectancy…..well…I try to not have too high expectations whatever it is, better to have an open mind, but with this one i`s a bit different….because this is the BUM`s place….this is the man who uncoded all the secret codes and brought us all these lost drink recipes and who wrote no less than six stellar books on the subject if you count in Taboo Table.
His books have been my to go tiki drink (and history) books for years and so now he and his wife Annene Kay aka Mrs Bum opens a real tiki bar in my favorite city New Orleans!
And I wasn`t there when they opened….and had to wait all the way until this year´s Tales before I could finally go and see it – and in the meantime I`ve been drooling over all the food and drink pictures (can you say Tahitian Steak Frites?) and the drinks…..oh the drinks….
I`ve seen so many beautiful pictures of these drinks that I didn`t know what to start with….but I ended up ordering a Pontchartrain Pearl Diver as my first drink – in the NEW Pearl Diver`s glass! 🙂
The Pearl Diver`s glass, the Swizzle cup and the skull barspoons are all new for this summer in collaboration with Jeff Berry and Cocktail Kingdom and they were sold at the Tales but are also available online. The vintage Pearl Diver`s Punch glass is more or less impossible to find anymore so I`m really happy they are re-making them and same for the cool swizzle cup! I hope to see more re-making of these type of vintage tiki drink glasses….
And not only are the glasses really cool they come in beautiful vintage looking packages too!
The Pontchartrain Pearl Diver was good…..very very good – well balanced and oh so tasty! I didn`t try so very many drinks during the Tales because it was so incredibly busy….and so was I…so I decided to wait until after Tales and THEN go there for some serious drink tasting!
So last friday I went there early and I sat there and happily indulged Tahitian Steak Frites with luscious Coconut Butter and later a Mahi Mahi Bahn Mi accompanied by a whole array of drinks until in the evening, I actually spent a whole “working day” in the place!
And I had a nice chat with the Bum, about rums and rums and rums…and of course, tiki drinks. I was indeed a very good day….The place is so cool and relaxed, beautifully decorated and the music is great! with everything from real good and cool old style Jamaican reggae to surf music! and the co-bar manager Steven Yamada and his staff are very attentive, friendly and nice.
It`s really a place to go not only for the great drinks and food but also to escape from the world outside and it doesn`t matter if there´s big windows to the outside world…..because this is New Orleans! and the view from the beautiful arched windows is nothing but beautiful….over the pool and the tropical plants in the courtyard of Bienville House Hotel.
This used to be housing the former Iris restaurant, I went there in 2009 with all the Tales bloggers and now I cannot recognize the restaurant and bar anymore, it´s a total different world! quite the transformation….the only things that looks the same is the courtyard and the hotel lobby.
Take a look:
Back in 2009…Alan Walther tends the bar at Iris…..and he did serve some amazing cocktails! he later moved on to Loa, this was long before the Iris became what it is today – a true tiki haven!
The Tales Blogger Dinner in 2009 in the former Iris restaurant, the same view today of the beautiful courtyard and pool but the dining room has dramatically changed…..
This is such a tranquil and peaceful place….if staying at this hotel you get both all this plus the Latitude29 in one place…..
Eat Drink and be Merry!
Hurricane, Kea Colada and Royal Hawaiian Cocktail.
The food menu has something for everyone! executive Chef Chris Shortall and his staff creates their own take on modern Tiki Cuisine which is playful and tasty and there`s something for everyone including options for vegetarian, vegan and gluten-free guests.
First thing I opted for was the Tahitian Steak Frites which I`ve been dreaming about since they opened…..
The Tahitian Steak Frites are tender, luscious and juicy (I ordered mine medium-rare) served with hot crispy thin fries and a tasty dipping sauce plus a dollop of coconut butter on top! the Bum told me that in Tahiti they add coconut to the cow´s diet and therefore everything the cows are producing have a touch of coconut flavor…heavenly….and so they wanted to re-create that idea here with the coconut butter.
I LOVE it!
I`m not joking, I think I could eat this almost every day….the meat is so tender and melts in your mouth together with that lovely coconut butter….
The Mahi Mahi Bahn Mi is wild caught Mahi poached in coconut oil, jalapeño, sriracha, and shallot….and at a Chef`s Challenge before the Tales I tried the ribs which are very tasty too….and not to forget the crispy green beans!
Another nice dish is the Shrimps in Blanket, the gulf shrimps here really are something special. They are big and juicy….and have more shrimp flavor than shrimps I`ve tasted anywhere else.
Shrimps in Blanket
These green beans were amazing…..
An array of seductive tropical tiki drinks…..
When you enter a tiki bar you want to be seduced….you want to forget the daily struggles and take a “trip to the South Seas” with exotic tropical drinks! (inspired by drinks in the Caribbean….) 🙂
So I started with the Pontchartrain Pearl Diver….it`s such a good drink!…..balanced, fruity and rummy! The Pearl Diver is a mix of honey-butter-spice mix blended with passion fruit, lime and Jamaica rum. The butter adds a wonderful slightly viscous mouth-feel, if you didn`t know it was butter in the mix you wouldn`t know what it was but you would know there was something there….
After the Pearl Diver I had the namesake drink of this bar – the Latitude 29…..it comes in a tall glass wrapped in banana leaf for that real tropical feel – and you get that cool gorgeous swizzle stick! – made after the wall art by Bosko! The drink is made with eight-year Demerara rum, passion fruit purée, house made Madagascar vanilla syrup, orange, pineapple and lemon.
They are both gorgeous in their presentations with the Pontchartrain Pearl Diver in the new re-made super cool Pearl Diver`s glass.
The Latitude 29
The Rum Barrel is according to the menu a communal drink but it says “For 2 to share, or 1 thirsty pirate to hoard. A kill-devil’s brew of 3 rums, 4 juices, multiple herbs, spices and sweeteners …” – so apparently I`m a “thirsty pirate” since I had no problem drinking it all by myself….
It sure makes you feel like a rummy pirate! 😀
It`s presentation is BEAUTIFUL! and fun! see the picture….they really take time to garnish up these beauties….and the drink itself is strong and rummy/fruity/spicy. One of my favorites!
Rum Barrel, complete with pineapple peel, cherries, orchid, swinging monkeys and umbrella! superfun garnish 🙂
And so is the Coffee Bongo…..also incredibly nicely garnished….with a pineapple leaf cut out to look like a palm tree frond…..topped with two coffee beans….stunning! the drink is also strong/spicy and rummy with lots of character and if you like coffee and pineapple together, you find it here.
Every drink is not rum though….there´s a drink called “Outcast of the Islands” which was amazingly tasty and is a mix of London gin and Persian lime…with cinnamon, ginger, almond and anise, heavenly….
And it LOOKS heavenly too! it comes served with an ice shell…..how cool is that? and the Navy Grog comes with the iconic ice cone which is made with the Bum`s ice cone device sold by Cocktail Kingdom (as well as the Pearl Diver`s glasses, the swizzle cup and the skull bar spoons)
And there are drinks with bourbon, brandy, tequila, beer and vodka….but I haven`t tried them all yet….there`s something for everyone in the drink menu too. Me, I tend to mostly stick to the rums….
Outcast of the Islands and the iconic Navy Grog
The Professor Remsberg`s Punch is a very interesting drink and very tasty too, the drink contains “Fine old Guadeloupe rum, gently stirred with lime and a Caribbean spiced syrup discovered over 30 years ago in San Juan by the Professor himself”…….I wonder what is in that syrup? If you didn`t know, Stephen Remsberg is the world´s biggest rum collector.
Professor Remsberg`s Punch
All the drinks at Latitude 29 are good and well balanced, from the (real, no chemical-mix) Hurricane, Mai Tai, TOTC Swizzle, Nui Nui, Kea Colada, Royal Hawaiian Cocktail, Lapu Lapu, Hawaii 504, Missionary`s Downfall and the Paniolo….which is Kentucky bourbon and Hawaiian macadamia nut liqueur shaken with lime, house made cranberry syrup and a dash of molé bitters.
It`s evident to me that they pay as much attention to the garnishes as the drinks themselves because some of these drinks ar off the charts when it comes to beautiful presentations! you get a little work of art in your hand!
And the drink names alone takes you on a exotic journey…..a lot of them created back in the heydays of tiki.
Tasty, exotic and beautiful.
The Hawaii 504
You know, you need to go there and just try all these heavenly things! btw….between 3 and 6 pm every day it´s Happy Hour with a special menu….where among the drinks you`ll find the Banana Banshee and the Royal Hawaiian Cocktail….both perfect to cool you down when it´s hot outside which is a guaranteed thing in New Orleans during the summer.
And the best thing of all….you get the Steak Frites for half the price! what is there not to love?
The Banana Banshee is a frozen cocktail with Jamaican rum, lime, coconut milk and coconut cream, fresh banana and aztec bitters and topped with grated chocolate!
I also ordered a few off-menu drinks with the help of Jeff Berry`s Total Tiki app, such a handy thing to have! and they were delivered top notch! I think Steve outdid himself with the Coconaut….coming beautifully garnished with a Cruzan Blackstrap float on the side. It tasted absolutely heavenly…..it was a mix of Hamilton 151 Demerara, El Dorado 5, for the rums plus that lovely float of blackstrap to pour yourself 🙂
This Coconaut was incredible!
The Zombie was spicy and nice just as I expected, and just about right with the strength, and the Kamehameha Rum Punch did live up to it´s name…..
Kamehameha Rum Punch and the Zombie…..
This interesting drink recipe is from Sippin`Safari and originates from the Hotel King Kamehameha in Kona, Hawaii, as the origin of the drink around 1960.
So who was King Kamehameha you might ask? Kamehameha – also known as Kamehameha the Great was the head of a dynasty ruling the Hawaiian islands for more than a century. The name Kamehameha (pronounced kuh-may-ha-may-ha) means “the one set apart.” He conquered the Hawaiian islands and formally established the Kingdom of Hawai`i in 1810.
This drink is actually named after the Hotel King Kamehameha in Kona, Hawaii who took the name after the great Hawaiian King – Kamehameha.
Every year on Kamehameha Day (June 11, a state holiday in Hawai’i), National Statuary Hall is the scene of a ceremony in honor of the king and the statue of Kamehameha the Great is draped with lovely (and loooong) leis of fragrant flowers from Hawai’i. The Festival continues to pay tribute to Kamehameha and acts to preserve and perpetuate the Hawaiian culture.
And as every tiki bar should, there:s also a couple of different communal drinks on the menu, the newest one is a monster drink called the “Plantocracy Punch” for 6-8 people but we were only three so we tried the Lapu Lapu which uses a recipe which according to the menu is a Don The Beachcomber’s “lost” unpublished 1964 recipe, recently discovered by the Bum and presented here for the first time in over 40 years.
And of course it`s appropriately garnished with little mermaids taking a rummy ice bath…..
Fruity, spicy, rummy Lapu Lapu and little mermaids swimming in the bowl….
While sitting in the bar I spotted two Samaroli rum bottles….and so of course I ordered a sample of each….and with the rum samples you get a small shot glass with water and a dropper, neat.
One was the 13 year old Guadeloupe 1998 Rhum Agricole and the other 1988 Demerara Dark Rum. The Guadeloupe is spicy and a touch smokey, with a strong character but at the same time, not too aggressive, it´s fruity, peppery, balanced and picky but also smooth.
A few drops of water brings out a whole array of tropical fruits flavors! this rum is incredible. I REALLY liked it!
The 23 year old 1988 Demerara rum had flavors of wood, macerated tropical fruits, apricot, vanilla, banana peel, mango and something else I couldn`t define…..but here a few drops of water didn`t bring out much change….still very woody, strong and fruity. Also a very good rum! Both of these rums are distilled in the Caribbean and then matured in Scotland.
They are not cheap but they are unique rums and they give you something to remember.
Then I saw a curiosity on the menu….it had a sort of mellow toasty coconut flavor…interesting….and I think it also could be used as ingredient in some of the drinks maybe? how about a Toasted Coconut Daiquiri?
The Interior Decor…..
Here is top crafts….the first thing you notice is of course the big centerpiece which now is in the same spot as the huge mirror was when it was the bar at Iris. The centerpiece is a huge carving of the Pacific Islands in a map in the forms of small tikis made by Daniel Gallardo aka Tiki Tiablo, and it`s a stunning work of art!!
Here is a collage of close-ups of the “Islands” in the map and there´s a nod to New Orleans too….do you see the fleur de lis on top?
Bosko Hrnjak did all the new (non-vintage) light fixtures and all of the new (non-vintage) tiki carvings, wall panels, etc, over 50 of them in total. And Dave “Basement Kahuna” Wolfe did 8 Easter Island carvings on the hut wall-dividers.
It`s all beautiful….
Another (practical) thing I greatly appreciate are the power outlets with USB ports located on each side of the tables, I wish more bars had that, it should be standard everywhere.
Tiki glasses, Barspoons and Orgeat
All tikiphiles already knows about the Pearl Diver`s glass, the swizze cup and the cool skull bar spoons which you can find at the Cocktail Kingdom which I mentioned above….but a new thing is the Latitude29 orgeat which comes in a heavy round glass bottle and is sold in the bar.
I haven`t tried the orgeat yet even though I bought a couple of bottles (USD 15 each) but i`m out travellling so that will have to wait.
So to sum it all up, what I was looking for was how the food and the drinks tasted and were presented and if there´s consistency….(and yes I have returned) and how the decor and the feel of the place was, what music did they play and how loud? is it possible to have a conversation or do you have to scream? and how I was treated as a guest.
Personally I have nothing to complain about, the food and drinks are top class, the decor tasteful and genuinely tiki, it`s a laid back and relaxed feel, the staff attentive, professional and very sweet and so I`ll keep coming back, this is now my primarily watering hole in New Orleans :-).
That said there´s a lot of very good bars here, I just happen to really really like well made tiki drinks and in the relaxed vibe and environment of a real good tiki bar, there I feel the most at home.