Tiki Drinks with Martin Miller`s Gin

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It was a very long time ago I wrote about gin even though i`ve used it here and there in my tiki cocktails but it`s rare, so it´s time for some tiki libations again that contains gin….and the gin I pick for this post is Martin Miller`s.

When i first tasted Martin Miller´s gin years ago 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.

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. There´s no doubt that this is very soft clean water.

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.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.

The alcohol must be re-distilled and made from grains of the highest quality, there´s a lot of herbs, spices, roots and citrus peels involved which are picked from all over the globe and individually treated. The distillation 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.This single pot still is called Angela and was made in 1904.

What I`m using here is Martin Miller`s traditional gin (40%) and the Westbourne Strength (45.2%) I like their freshness and that`s also why  it´s one of my favorite gins, goes well in tiki drinks together with other rums and mixers.

As for gin in tiki drinks in general I think it can make really tasty tiki drinks and one of the tastiest I`ve had is the “Outcast of the islands“, a refreshing ice cone adorned libation which you can find at Jeff Berry`s Latitude 29, one of the best tiki bars on this planet.

Saturn

saturn

0.5 oz fresh lemon juice
0.5 oz passionfruit syrup
0.25 oz falernum
0.25 oz orgeat
1 1/4 oz Martin Miller`s gin
Float Rational Spirits 141 Cuban or other good floating rum!

Put it all in a blender and blend until smooth with 8 oz crushed ice, pour unstrained into a suitable glass and fill up with more crushed ice if needed (originally it was a pilsner or other tall glass but I used a snifter….bec I love them! This is a take on the Saturn found in Jeff Berry`s Total Tiki App, the original drink was  made by J “Popo” Galsini in 1967 and awarded Popo at that year`s IBA World Cocktail Championship in Majorca.

Pololu Nui

Pololu Nui – a little potent mix of Martin Miller`s Westbourne Strength Gin, Jamaican and overproof rums, fresh pineapple, Creme de Cacao, Coco Real and Curacao… spiced up with a heap of fragrant ground cinnamon….served in Jeff Berry`s Latitude 29 Coco mug! And while Ku from the Floating Rum Shack carrying a pineapple on his head is laughing i`m drinking!

The original Pololu was made by Dr Bamboo and was a take on the good ole Painkiller…The name Pololu Nui means “the big Pololu” in this case “big in proof” with Martin Miller`s Westbourne strength gin and the overproof rum float combo.

polui-nui

2 oz Martin Miller`s Westbourne Strength Gin
1 oz Appleton Extra Jamaican rum
2 oz fresh pineapple juice
0.5 oz Ferrand Dry Curacao
0.5 oz Creme de cacao
0.5 oz Coco Real Cream of Coconut or Lopez
1.25 oz fresh lime juice
Hamilton 151 rum to float

Shake everything except cinnamon with ice and strain into a glass or tiki mug.
Add a generous float Hamilton 151 on top and dust with a heap of cinnamon powder and garnish with something tropical.

I hope you like these drinks as much as I did!

Tiki Drink Wizard and Fire Artist at Tacoma Cabana – Meet Jason Alexander!

Jason A

“It was me, Beachbum Remixed and the Beachcomber.

That’s how it started”

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:

Orchid small  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.

Orchid small  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.

Orchid small  You are obviously obsessed with fire….and are quite the fire artist with flaming tiki drinks, how did that happen?

A IMMOLATION!!!! — at Tacoma Cabana.

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.

A - Three dots and a dash - Jason edition

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.

Orchid small  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.

Orchid small  You use almost only rum at your bar, why? and which rums do you prefer the most?

A - Tacoma rums

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.

Orchid small  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.

Orchid small  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.

Feeling welcome.

Orchid small  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.

Orchid small  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.

Orchid small  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.

Orchid small

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!

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There is a perfect tiki drink for most people!

A Jasons Spiritcutter 2

The Tiki drinks are calling….

A Aerial Tiki Fire!

Luau Scorpion Bowl…one that stings!

A - Golden Shellback

Golden Shellback

1 1/2oz pineapple
3/4oz lemon
1/2oz orgeat
1/2oz Swedish Punsch
1/2oz Benedictine
1 1/2oz Lost Spirits Polynesian Style Rum

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!

Krakatoa

Krakatoa

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!!!!

A - Shrunken Skull 2         

“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”     

Shrunken Skull

2 dashes Horror In Clay Die Fiendishly Tropical Bitters
1/4oz Allspice Dram
1/4oz Falernum
3/4oz lime
3/4oz grenadine
1oz Plantation Original Dark
1oz El Dorado 5yr

A - Braddah Kimo's Big Island Pahoehoe for 2

Braddah Kimo’s Big Island Pahoehoe for 2!

A Fogcutter variation by Jason

A Cabana Fogcutter…with Lost Spirits Polynesian Inspired Rum.

A - Rum Barrels

Here´s a whole load of Cabana Rum Barrels! aren`t they pretty?

A - Rum Barrel Tacoma Cabana

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!

A - Rum Bowl for Two

And a Flaming Rum Bowl for two…

“If it’s not on fire and Overproof, then why are you drinking it?” 🙂

A - Necromancer of Fiji

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!

(serves 2)

Pinch of black lava salt
4 dashes black strap bitters
12 drops absinthe
1oz Donns mix
1oz lime
1oz lemon
1oz passion fruit juice
1/4oz orgeat
1/4oz falernum
1/2oz grenadine
1/2oz campari
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

A - Tacoma cabana 6

Pearl Diver`s Punch Bowl for Two…

A - Pearl Diver`s punch

Pearl Divers Punch Bowl! Lime, orange, pearl mix, falernum and rums.

A - Stiggins Jungle Fancy!

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…”

A - WAR BIRD!!!!

“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…. 🙂

A - pieces of eight

Pieces of Eight…with eight pieces of pineapple hearts…brilliant!

A - Grass Skirt Daiquiri

Jason`s interpretation of Moderntiki ‘s Grass Skirt Daiquiri complete with Hula Girl!

Dash of angostura
Dash Luxardo
1/4oz Spices No. 2
1/4oz cinnamon syrup
1/2oz falernum
1/2oz lime

A - Drunken Missionary

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!

Drunken Missionary

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
Crushed ice
Nutmeg
Fresh mint

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!

A - Drunken Helmsman

Drunken Helmsman

– 1 oz lime, 1/2 oz maple, 1/2 oz falernum, 1/2 oz Amaro Meletti, 1 1/2 oz Plantation Overproof….

A Arkham Aku Lapu

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?

A - Ed Hamilton Ministry of Rum ZOMBIE PREACHER

Ed Hamilton Ministry of Rum ZOMBIE PREACHER! can i have one of these please?

A - The Blackest Black Times Infinity Daiquiri.

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.

A - Coconaut Re-Entry2

Coconaut Re-Entry, looks delish doesn`t it?

A - Demerara Dry Float

Demerara Dry Float, served up.

A - Shrunken Zombie Fugu

A Shrunken Zobie Fugu, served on a plate like a dish…

 A - Tacoma Rum Barrels

Lovely Tacoma Rum Barrels! i think i could have them all!

A - Mug by Scott Taylor

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 🙂

A - Guyana Zombie jasons version of my drink

Jason`s beautiful version of my Guyana Zombie!

A -  Mr Bali Hai

Mr Bali Hai….as cool as ever, comes loaded with fire and goodness!

A - Scott Taylor shot glass

Moai flask by Van Tiki and tiki shot glass by Scott Taylor.

A - Zombie Old Fashioned

A Zombie Old Fashioned…with Horror Infused Fiendishly Tropical Bitters!

A - Pahoehoe bowl with extra fire!

Pahoehoe Bowl with Extra Fire!

A - The Hawaiian 504 from L29

“A hint of danger always pushes a beverage from great to excellent” – VanTiki

(check out Van Tiki`s website and Facebook page)

“Yes, I really do serve the drinks I post to my guests. All you have to do is ask or maybe you just might get surprised”

“I love Zombies!!!! Woooooooooo!!!!

“It doesn’t matter how much fire is on top of the drink if it doesn’t taste good”

“Mostly, I’m thankful for the support from the tiki community, whether it be people drinking the drinks or making the drinks. It’s a pretty amazing crowd to be in”

Jason Alexander

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Follow Jason aka tikicommando on Instagram.

All pictures on this post courtesy of Jason Alexander.

Lost Spirits 151 Cuban Inspired Rum – A Femme Fatale Dressed to Kill

LS151 Label 4

Dangerously easy to sip…

The Lost Spirits Rums hit the world with a bang! I have already seen and read several great posts about this rum and have written myself also about the Navy Style and Polynesian Inspired rums.

The Lost Spirits latest addition – the 151 Cuban Inspired Rum – has already been spoken about as well but I`ve been unable to write about until now since I been away to New Orleans and California including a road trip with Bryan and Joanne from the distillery to the Tiki Oasis in San Diego and where I got time to get to know this rum a bit better but time alone with it was needed.

One thing is clear, it`s a very pleasant overproof rum and it both mixes and sips well, even though, if you sip it for a while you will get a “fried” palate due to it`s strength typically what happens when you drink overproof rums neat, which mostly I do not – I use them most of the time in drinks as floats or combined with other rums  –  but you should not let this rum fool you – it`s way too easy to sip.

That said, I recommend it to be used like you use other overproof rums, in drinks, as floats etc.

This femme fatale comes dressed up in a very innocent looking outfit…the stunning label is a work of art with light pastel colored retro style 1930s pre-Castro Cuban theme with palm trees and a Pan Am (?) plane taking off to the sun….(and Cuban daiquiris…) and there`s a lady dressed in fashionable 1930s tropical wear. It`s like the other labels from Lost Spirits, very detailed and in all it`s a stunning label made by Bryan himself.

Lost Spirits 151 Cuban label collage 2

1930s Cuba….isn`t it beautiful? makes me wanna go back in time…or at least have a couple of cold daiquiris which btw is one of my favorite rum drinks.

Lost Spirits 151 Cuban label collage

I suspect that the curved end of the label is inspired by the same curved pattern you see on top of the copper still, you can see it in this post by Cocktailwonk, it´s pic number seven from top.

Of course your mind goes straight to the daiquiri when you see this rum but it´s good for all sorts of drinks both classic, modern and tiki. And here is what i like so much about it, it gives enough flavor to the drink to make things happen, to make it exciting, yet it´s smooth as silk but it kicks your butt!

If you have never heard of Lost Spirits Rums before I advise you to go and read about them here, and here and here……..plus check out their own website. It`s well worth the time reading all the posts because Bryan Davis is like the “mad scientist” up there at the distillery producing both rums and whiskeys. I have noticed that posts about this distillery have a tendency to become quite lengthy and there´s a reason for that, so keep reading the posts…

You might see some fancy tiki drinks with their rums here on my blog – but this is where it starts:

Nitrogen deprivation

Manipulating the biochemistry of the yeast or stressing the yeast, is one important part of the production, read more about that here. Picture Bryan Davis.

I asked Bryan how the idea came about making a 151 Cuban style rum? he said when making the navy style rum is was mostly about making rum with the biggest range of flavor from the fermenter coming through.

But how about making the opposite? With this Cuban style it was the opposite end of the spectrum starting with the super flavorful high quality molasses and then highly rectify it like a Cuban from 100 years ago and then age it using his own scientific approach. Bryan tried lots of different woods and finally blended the Cuban from all the experiments.

The Cuban inspired 151 proof rum differs greatly from the Polynesian Style and Navy Style rums in that it has less of those higher alcohols giving the other two rums their “heavy” type of flavor, this rum here has a totally different flavor profile, more “clean” but I wouldn`t say “light” because there is nothing “light” about any of the rums from the Lost Spirits Distillery. But at the same time as the 151 Cuban differs from the others they still have clear bonds of being from the same “family”.

Well, i have to say the end result is nothing but spectacular!

They are only three people at the Lost Spirits Distillery, Bryan Davis, Joanne Haruta and Joanne`s brother James and if you haven`t seen the distillery and the hand built pot still with it`s smoking dragon head check it out here and here

And check out this video, (click on the left play button at the bottom) :

The smoking dragon pushing out the steam from the still at night….(video by Bryan Davis)

 

Pretty cool eh? it´s all hand built on site.

Tasting

The nose is to me fruity (slightly like pineapple and apricot but not at all as pineapple forward as the Polynesian style, and here´s also vanilla) with a wonderful whiff of lovely soothing butterscotch.

The flavor is intense and has the same fruitness beautifully rounded out by the aforementioned butterscotch, vanilla and toffee aromas. It`s so strong yet it caresses your palate like silk!…that`s why it´s so dangerously sippable.

With a little water in the glass i think it becomes much more Pineapple flavored but compared to the Polynesian (also with a few drops of water in it) it`s actually smoother despite it´s higher strength.

I have used their rums specifically in tiki drinks simply because well, I love tiki drinks – and because they fit so well in these kind of drinks because the bold flavors of these strong rums stand up so well against the fresh mixers and us tiki drink loving folks we just LOVE bold rums don`t we?? At the Tiki Ti we had Nui Nuis made with it and they were nothing but awesome!

But Lost Spirits rums are not only fit for tropical and tiki drinks, they can be used in any kind of cocktails thus making this rum very versatile. One example is the classic daiquiri…so I made one and of course it made an excellent daiquiri that also packs a punch! drink one of these and you`ll dance!

Also, use it as a float in a variety of cocktails..

Then i was pondering what to do next and got to think about two of my old favorites, the Missionary`s Downfall and the classic Pago Pago.

The Missionary`s Downfall is a very tasty drink but it´s not a strong one…so I decided to make a twist of it and change that with the 151 Cuban rum. Be warned though, this drink is potent!

The Drunken Missionary

Drunken Missionary

This drink is so potent it makes the tiki mug “sweat” and “moan”!

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

Crushed ice

Nutmeg

Fresh mint

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!

This drink packs a punch and is VERY tasty!

Pago Pago

Pago pAGO SMALL

The Pago Pago dates to at least 1940, when it appeared in a book called The How and When, and this classic cocktail is a longtime favorite of mine and i`ve had it on this blog before but not with this rum though – so i decided to give it a try. What makes this drink so nice is the addition of Green Chartreuse which not only adds lively vibrant herbal aromas to the drink but also goes very very well with rum!

1 oz Lost Spirits Cuban Inspired Rum

3 squares of fresh pineapple (about 1 oz)

0.5 oz fresh lime juice

0.5 oz green Chartreuse

0.25 oz white crème de cacao

Add all ingredients except the rum in a cocktail shaker and muddle the pineapple with a muddler. Add the rum and a lot of ice. Shake well and strain into a chilled cocktail glass (double-strain through a mesh tea strainer in order to filter out the little bits of pineapple)

Beware of this drink`s strength…

151 Cuban Nui Nui

Nui Nui LS 151 Cuban

Another favorite of mine is the Nui Nui….and with the Lost Spirits 151 Cuban it becomes a high octane real treat!

1.5 oz Lost Spirits Cuban Inspired Rum
0.5 oz lime juice
0.5 oz orange juice
0.25 oz cinnamon syrup
0.25 oz Don’s Spices #2
1 dash Angostura bitters

Combine all ingredients with a handful of crushed ice, blend for 5 seconds and pour unstrained into a chimney or tiki glass with more crushed ice. Insert a long strip (6+ inches) of orange peel into the drink and let some of it hang out.

Well I poured mine into a tiki mug and also added fresh mint.

I was pondering what next to make ( yeah that`s what happens when i have Lost Spirits rums in my hands…) and then i remembered that yummy Coconut Punch i had in London made by Martin Cate at the last years UK Rumfest and decided to make a twist of it starting with making a baked pineapple syrup.

Flaming Coconut Punch

Flaming Coconut Punch

1.5 oz Lost Spirits 151 Cuban Style Rum

0.5 oz fresh lime juice

1 oz Coconut and pineapple juice

5-6 dashes Oriol`s Dark Magic Bitters* for that pineapple and coffee touch. (sub with some coffee flavored bitters and use dashes depending on how bitter they are)

Baked pineapple sugarcane syrup*

Shake all ingredients well and strain into a coconut filled with crushed ice, that is placed on top of a larger coconut that is filled with cracked ice. (or use a tiki coconut mug)

Garnish with pineapple leaves.

Fill a lime shell with overproof rum or drench a few sugar cubes and set alight, dust with cinnamon powder to get the volcano effect.

Baked Pineapple Sugarcane Syrup

Place 5-6 chunks of pineapple in a pan and bake them on high heat until they get brownish, then lower the heat and add dark sugar syrup on top, let it sizzle for a few seconds then take off heat and mash the pineapple chunks with a fork. Set aside to cool and leave for about 15-20 min for the flavors to set.

Oriol`s Dark Magic Bitters is a homemade product by Oriol over at the Three of Strong blog, write to him and see if you can get some. They are not sold commercially. You can sub with some other coffee flavored bitters, or make a different variety by for example muddle fresh coffee beans to get the coffee flavor. Do not use any coffee liqueur as you cannot omit the baked pineapple syrup in this drink.

This drink turned out pretty good! actually VERY tasty! I really like it and I`m gonna keep this one. I think the rum married so well together with the rest of the ingredients. And I love that it also packs a punch…

Now I should be very drunk right? well no…not really…the truth is I don`t make all the cocktails for a post like this in one evening…I prefer to sip and savour over a week or two because with rum it works like this –  you need to re-visit a rum several times to get the flavors of it and to make cocktails too.

And since this rum is overproof  it´s better to pace it…actually I recommend to drink just one of these in one sitting.

So…the Lost Spirits 151 Cuban Style Rum…have you not tried it yet and are able to get it? – my advice…do not wait!

Distributors are found here.

LS151 Label 2

The label is really gorgeous!

Lost Spirits 151 Cuban bottle 2

The rum has a beautiful amber color i think.

LS smoking dragon still

Anyone passing by this at night must really wonder what´s going on….

Tiki Oasis 2014!

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Next event on my list….the Tiki Oasis!

Now this gonna be fun…..a weekender in San Diaego with everything tiki! – art, music, literature and mixology, symposiums, tiki drinks, and rums! I’m still in New Orleans but now I need some tropical Tiki/Hawaiian/Poly style clothing and tropical flower hair pins!

Thursday August 14 – at the Bali Hai Resturant and Friday – Sunday, August 15-17 – The Crown Plaza, Hotel Circle

Tiki Oasis is offering over 30 Symposiums this year – mixology, dance, architecture, music, poetry, tiki history, beat workshop for kids, the historical significance of the Beats, international tiki trailblazing, lingerie, tiki crafts, pin-up hair and make-up and a whole score of book signings! Special events include the Miss Tiki Oasis Pageant, Cigar and Rum Pairing Lounge, Tiki Oasis Beauty Bungalow and Glamour Pin-Up Packages!

Here is the whole list of symposioums.

And here are a few symposiums I don’t wanna miss:

To Have and Have Another: A Hemingway Cocktail Companion with Author Philip Greene and sponsored by Papa’s Pilar rum.

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Ernest Hemingway enthusiast and cocktail connoisseur Philip Greene delves deeper into the author’s drinking habits than ever before, sharing stories around drinks directly connected with the novels, history and folklore, and colorful anecdotes about the man himself. Booksigning to directly follow Philip Greene’s symposium.

Location: Grand Pacific Room, Crowne Plaza Date: Friday August 15th, 2:00PM – 3:00PM – For pricing and tickets click here.

The Bitter Side of Tiki – with Ram Udwin and sponsored by Ballast Point

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Bitters and tinctures aid home and professional bartenders in bringing balance and zest to their cocktails – adding perhaps the perfect final element to a well-crafted tiki libation. In this class, you will get an introduction to cocktail bitters, their history and how they are made. The class will culminate with a discussion on the how and why of using bitters in creating complex and delicious tiki drinks. Ram Udwin is a bitters maker, a booze blogger and a cocktail man, dedicated to the study and better enjoyment of spirited libations.

Location: Grand Hanalei Ballroom, Crowne Plaza Date: Friday August 15th, 3:30PM – 5:00PM – For pricing and tickets click here.

TIKI POP: From Gauguin to Elvis (and beyond)with Sven Kirsten

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In his presentation Sven Kirsten will introduce the culmination of his research, his brand-new book “Tiki Pop – America imagines its own Polynesian Paradise”. This is the COMPLETE history of the Tiki phenomenon on close to 400 pages illustrated with 900 mostly new images, published like his previous two tomes by TASCHEN books. This hefty dose of Tiki eye candy will astound the novice and satisfy the seasoned Tikiphile with its new insights and visuals. It’s everything you ever wanted to know about Tiki and did not not know how to ask.

Sven Kirsten will sell and sign copies of the book, as well as the Tiki Pop mug and bookmark manufactured by Tiki Farm for the release of this milestone work.

Location: Peacock Room II, Crowne Plaza Date: Saturday August 16th, 10:00AM – 11:00AM – For pricing and tickets click here.

The Frozen Cocktail – with PKNY’s Richard Boccato and sponsored by Privateer Rum

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Join PKNY’s Richard Boccato for a boozy foray into the once-venerated yet subsequently neglected art of the blended and frozen cocktail. The history surrounding the roles of the Hamilton Beach and the Waring Blender behind the tropically inspired bars of yesteryear will be revealed, and the resurrection of this technology at the modern drinking hole will be regaled.

Most importantly, we will discuss the intricacies of balance, temperature, and water content as they pertain to the successful execution of a frosty beverage. Many tasty Tiki treats will be provided for your pleasure, so prepare for the inevitable brain-freeze that will surely ensue! Richard will be joined by his Aussie bartending crew all the way from White Lightning Tiki Bar at Alfred & Constance in Brisbane!  

Welcoming cocktail presented by White Lightning.

Location: Grand Pacific Room, Crowne Plaza Date: Saturday August 16th, 1:30PM – 3:00PM – For pricing and tickets click here.

And of course I wanna learn how to danse hula!

Let’s Get Hip to Hula! – with Hawaii’s own Violetta Beretta

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Get your claws sharp on this Hawaiian jive! Learn to shake your coconuts (or bongos) & hip to Hula! Hawaii’s Burlesque Sweetheart Violetta Beretta, will gently guide you through a hula-inspired warm-up to get you ready for an evening of tiki-tastic good times!

You’ll learn the basic hand, arm, hip, and foot movements of this beautiful form of Hawaiian dance, after which Violetta will teach a short, classic “hapa-haole hula” dance to the song “Little Grass Shack” to take home, practice & perform! Please wear comfortable clothing you can move in—feel free to wear a sarong, hula skirt or lei if you’re feeling fancy! Feet should be bare. Open to all ages, Wahine (Women) & Kane (Men) & no experience is needed!

Location: Atrium, Crowne Plaza Date: Saturday August 16th, 2:00PM – 3:00PM Price: Free

And last…but not the least….RUM….

Join The Rum Revolution! – with Martin Cate

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Featuring Angostura No. 1, Denizen Merchant Reserve and Privateer Rums. Co-Sponsored by Lost Spirits, Owney’s, The Real McCoy, Penny Blue and Rhum Clement.

There’s never been a better time to be a rum lover! Join Smuggler’s Cove owner Martin Cate on a guided tasting of the very latest in brand new rums. Incredible & complex rums are now hitting the market in record numbers, and Martin has personally curated a selection of some of the best from producers both new and established.

You’ll participate in a lively discussion and learn how you can help play a part in shaping this exciting and growing segment. I mean, we all love rum, right? RIGHT?! So spend an afternoon with some of the finest new tipples in town!  

Location: Grand Hanalei Ballroom, Crowne Plaza Date: Saturday August 16th, 2:00PM – 3:30PM – For pricing and tickets click here.

For all details of everything that gonna happen at the Tiki Oasis…..because I haven’t written down even half of it….check out their WEBSITE

If you have a chance….see you at the Tiki Oasis!