Tiki Month 2017 – Doug`s Volcano

How time flies! we`re already in mid february and the Tiki Month is halfway through….

So, almost running late I just had to make a drink! and what could be more fitting than making a drink inspired by Doug Winship`s home made indoor volcano? if you didn´t know, Doug is the man behind the Tiki Month which appears every year in february on the Pegu blog (and by inspired bloggers around the blogosphere)

Next year Doug will celebrate his 10 year Anniversary with the Tiki Month! did 9 years pass already?? how did that happen? scary….I went to check his Tiki Month posts in his archives starting typing in february 2009 which is when it started. So many memories! that was the time when the Mixoloseum was going strong and we had the first”Mixohouse” in New Orleans. Feels like it was 100 years ago…

And then I found this post…..it´s called “How Tiki Month Began” – where he tells the story of how it started…it took me back to the golden days of tiki blogging….such nostalgia! incredible! it was a different feeling those days, it was a feeling of discovery, adventure and brotherhood among bloggers (and yes we even had our own organisation called the Cocktails and Spirits Online Writers Group with the likes such as Kaiserpenguin, Cocktailnerd and Dr Bamboo… The CSWOG was the 25 most prolific cocktail blogs at the time, come together doing events, both on and offline. Our signature drink was a communal style JWray overproof spiked Chartreuse swizzle served in flower vases.

I had no IDEA how much Doug looked up to us early tiki bloggers! and from having no tiki drink experience whatsoever to decide to go a whole month doing ONLY tiki is an amazing task to take up – and look at him now, almost ten years of tiki month blogging, and the research he have made and put together is incredible….go and read this post and all the others on his blog, Tiki Month 2017 in full swing! I have to give kudos to Doug for keeping it up for so long and I hope it won`t close down anytime soon.

There`s a video of Doug`s volcano, Mount Pegu – I posted it at last year`s Tiki Month, you can watch it here. I have admired his volcano for a long time, ever since he built it and I believe it must be pretty fun to have your own indoor volcano with erupting smoke and all, making your home tiki bar come alive!

For this drink I have put together rum, hibiscus grenadine, Cherry Heering, fresh lime, grapefruit and passion fruit. It was kind of too fruity and weak to me in flavor when I first made it but after adding Lost Spirits 61% Navy style rum the drink was kickin`and there came some depth of flavor.

If you can`t find that rum pick a rum that has a good punch both in flavor and proof. It´s a volcano after all, it´s supposed to be erupting…

Doug`s Volcano

1,5 oz grapefruit juice

1.5 oz passionfruit juice

0.75 oz fresh lime juice

0.25 oz Cherry Heering

0.75 oz hibiscus grenadine

1.5 oz Plantation 3 Stars Rum

1.5 oz Lost Spirits 61% Navy Style Rum

0.5 oz overproof rum (I used Meermaid)

Garnish – Dried hibiscus powder, two long lemon peels cut to look like lava streams, a pineapple leaf. Add some lime juice on the outside of a snifter and sprinkle hibiscus powder on it. You can make it yourself by crushing dried hibiscus flowers in a mortar.

Blend the ingredients in a blender at high speed for 5 seconds with 4 oz crushed ice and pour into a snifter, add more crushed ice to fill and the two lemon peels. Sprinkle some of the hibiscus powder on top of the ice and add 2 straws.

Now sit back and let that volcano take care of you…

Happy Tiki Month! next year we celebrate 10 years!!

Mount Pegu

All Hail Coffee and Pineapple!

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 Hawaii…

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 rather than a coffee liqueur which I think, in some drinks will be too cloying and sweet.The coffee flavor 

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

Tribute to 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 sub with 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 Community Dark Roast which is very full flavored and strong coffee.

The next is Atomic Grog´s Tribute to the Mutiny

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)

Banda Island Punch

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)

Krakatoa2

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

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)

Black Magic by Craig H

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
dash Herbsaint

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)

Dark Magic #2

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.

Pain Reliever
(Adapted from a recipe by Brian Miller of Tiki Mondays with Miller)

Pain Reliever

* 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! 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 cofee drinks!

Tiki Month 2016 – Mount Pegu Erupts, The Guyana Zombie and Colada Noir…

Mount Pegu Erupts 2

So here`s Tiki month again! you know february is tiki month right? at least it is on the Pegu blog which every february since 8 years, turns into a tiki blog for one month. And I always follow suit even though every month is tiki month for me 🙂

The other day I read his first post where he talks about the tiki-transformation of his basement bar where he have installed a freakin`VOLCANO! it erupts too….you can see it here in this video, I think this volcano is brilliant! and he built it himself. That`s pretty freakin`cool isn`t it?

So since we are in the tiki month that requires me to post up something…and I have a drink that seems to keep living on despite it was back in 2009 I made it for the Mixoloseum TDN (Thursday Drink Night) when the theme was Zombie, so I posted it and then forgot about it, until years later I heard it was served at the former PKNY in New York.

Then a couple years after that it was found in the book the “Zombie Horde” by the Professor Cocktail (David J Montgomery) a whole book dedicated ONLY to the Zombie drink with no less than 86 different Zombie and Zombie style recipes included, spanning from Don the Beachcombers 1934 Zombie Punch and over the years to more modern takes in 2013.

Now in 2016 a new version of it has emerged…a fabulous take on this drink elevating it to new levels of booze heights – or rather 2 new versions has emerged, because there´s also a version of the 2016 which transforms the focus from coconut to banana…

Yeah we are geeks here…

This is obviously a drink you can have fun and tinker with a lot! it`s not a traditional Zombie per se, not really, because ther isn`t much it has in common with say the 1934 Zombie Punch but it´s  more a “Zombie-like” drink and the name “Guyana Zombie” due to the demerara rum content has stuck with it.

The 2016 version is made by none other than Tacoma Cabanas tiki master and fire wizard, Jason Alexander and he has invented a fantastic thing called “Spiced Coconut Honey” which is crazy good! so what i`m gonna do for this tiki month is posting up these drinks including pics of Jason`s earlier takes on this drink which he made at the Tacoma because I think they look beautiful.

Then there´s another drink worth a mention, Jason`s Colada Noir…

Guyana Zombie (my origial version from 2009)

guyana-zombie1

2 oz demerara rum
1 oz pineapple juice
1 oz honey-mix
1 tsp cream of coconut
0.5 oz fresh lime
A decent float of 151 demerara

Serve in goblet or other glass (or tiki mug) with crushed ice.

Blend with crushed ice at high speed for 5 sek. Pour into goblet with more crushed ice. Garnish with a little pinch of sprinkled demerara sugar, lime wedge and brandied cherry.

It`s boozy and full flavored in that kinda way that makes you feel satisfied but you still want more…

Next up is Jason`s brilliantly updated version, and now the cream of coconut and honey-mix has given way to “spiced coconut honey” and a dash of falernum makes it`s way with some extra zest:

2016 Guyana Zombie

Guyana Zombie 2016 Jasons

A dash or two of Angostura bitters
3/4 oz lime
3/4 oz pineapple
1 oz Spiced Coconut Honey*
1/4 oz falernum
2 oz demerara rum
1 oz float of demerara 151

*Spiced Coconut Honey
9 oz Cream of Coconut (Lopez or Real)
9 oz Honey (not syrup!)
6 oz cinnamon syrup
3 oz Spices #2 (equal parts vanilla syrup and allspice liqueur)

Blend at high speed 5 sek or shake with ice, Pour into a snifter or fancy tiki glass or mug.

It´s a very tasty drink, no doubt!

I also made a version of this with banana syrup switching the flavor focus from coconut to banana. It turned out great! coconut, banana and pineapple they go very well together….

Guyana Banana Zombie

Guyana Banana Zombie

Served in one of Wim Thieleman`s fantastic tiki mugs the Marquesan Coconut!

A dash or two of Angostura bitters
3/4 oz lime
3/4 oz pineapple
1 oz Banana syrup
1/4 oz falernum
2 oz Hamilton Guyana
1 oz float of Cruzan Blackstrap

Shake all ingredients with ice and strain into a glass or tiki mug filled with crushed ice and garnsih with a piece of pineapple and tropical orchid.

And here is two of Jason`s takes on the original Guyana Zombie, made at Tacoma where this drink was very appreciated and no wonder when not only does it taste good, he makes them so pretty!

Guyana Zombie at Tacoma 2

Guyana Zombie orig version by Jason

Colada Noir

Also at Tacoma Cabana, Jason created a stunning version of the Pina Colada calling it Colada Noir…it´s the darker side of the normally so innocent Pina Colada…

Colada Noir by Jason

Dash angostura
1/2 oz lime
3/4 oz Cream of Coconut
3/4 oz Swedish Punsch
2 oz Pineapple juice
2 oz Rational Spirits Santeria (or Smith and Cross rum)

Shake with ice and strain into a tiki glass – and you may set it on fire too!

Which Jason did….and here´s a video in slow motion when Jason makes the flames filmed by Matt Pietrek aka Cocktailwonk. I`m totally mezmerized by this video…..it´s something hypnotic over fire filmed in slow motion and where the sound is like it´s coming from some mystic underworld…

And finally…I made a version of the Colada Noir but using banana syrup because I wanted to see how it tasted, i`m in love with banana syrup! I nowadays find myself “bananaize” a lot of drinks…good drinks to use banana syrup in are the Coladas, Boo Loo, Coconauts and drinks with citrus and tropical fruit juices as well as tiki drinks containing coffee which I shall post about soon.

Colada Noir Banane

Colada Noir #2

0.5 oz lime juice
0.75 oz Cream of Coconut
0.5 oz strong Kona coffee (or Blue Mountain (Jamaica) or Community Coffee (New Orleans) brewed then cooled.
0.5 oz banana syrup
2 oz Rational Spirits Santeria (or Smith and Cross rum)
2 oz Pineapple juice

Blend in blender at high speed 5 sec with 1 cup crushed ice and pour into a snifter.

Fill up with more crushed ice if needed and garnish with a pineapple leaf and tropical orchid.

You can shake it too of course, but it gets more froothy with a blender.

Stay Tropical!

Monstera and orchid

Disclaimer – I may be the brand ambassador for Rational Spirits but this specific post is a post for the Tiki month as A Mountain of Crushed Ice.

February is Tiki Month! An interview with Doug Winship!

 

FI mug

Tiki Month is here! AGAIN! we`re actually right in the middle of it….

On Doug`s blog the Pegu blog that is, because every year for the past six (!!) years Doug have transformed his Pegu blog into a Tiki blog for one month where he have dived deep into all things tiki – the history, decor, garments, torches, drinks, music etc and sometimes been posting with such a frenzy that i`ve had a hard time catching up…

You see, Doug wasn`t a tiki guy at all when he started and it takes some guts to get something like this rolling for the entire world to see with no knowledge whatsoever about tiki culture or tiki drinks and it´s been a joy to see how he have dug deeper and deeper into the pit of tiki over these years until one day he had his own home tikibar in the basement with a friggin`volcano!

This started in 2009 during the “golden booze blog era” when we had the CSOWG (Cocktails and Spirits Online Writers Group) with bloggers such as Rick “Kaiserpenguin” on board….oh those were the days!

It`s been a pleasure to follow his Tiki months year after year and see how for example the drinks have been transformed from quite the new beginners tiki drinks (especially when it comes to the style with garnish etc) to full fetched tiki libations worthy of any tiki afficionado`s approval.

In his basement Doug has a tiki bar but it`s not just a tiki bar…it has it´s own man-sized erupting volcano! complete with a light and smoke effects-enabled volcano – and he built it all by himself – how cool is that?

Watch it erupt here in this video:

He also describes how to make it in this post.

Damn….i wouldn`t mind having one like that myself…i`m deeply impressed!

So i went and asked Doug a few questions about tiki and his tiki month:

pineapple small small 2 It´s been six? years that you`ve been doing your tiki month every year in februari, what made you get into the idea?

Yep, about six years. About that time I was starting to feel like I had my feet under me with classic cocktails. Several of the blogs by my fellow early cocktail bloggers that I found I liked the most were the Tiki-centric ones like yours. The drinks were always visually stunning and sounded delicious. It was clear to me that there were some unique avenues with creativity in the Tiki neighborhood of cocktails.

What was also clear, whenever I tried out some of your recipes, was that doing Tiki right in a home environment was a serious commitment. The produce and syrup inventory issues made it so that any time I saw a drink I wanted to make, I never could.

So I decided to devote a whole month to tiki drinks, where that would be all I’d make, and see what all the fuss was about. It was fun and I decided to do it annually.

pineapple small small 2 Which are your three most favored tiki drinks and why?

Number one with a bullet is the Mai Tai. Trader Vic’s version is one of the true super weapons of the cocktail world, regardless of whether or not you are talking tiki.

Number Two is an oddball. It is called the Coconaut Grove. It is what I think of when someone drifts perilously close to asking for a Piña Colada. It has all the good parts of a PC, and none of the goopy syrupiness.

Number Three, off the top of my head is the Missionary’s Downfall. It stands out among a drink genre that celebrates ludicrously boozy drinks as one that is just this side of non-alcoholic. But it is marvelously delicious and totally Tiki.

pineapple small small 2 It`s clear that a lot us booze and tiki bloggers have been of great influence especeially during your first years of tiki month, but what other influenses have really affected you?

Beachbum Berry is number one, of course. The fact that when I first met him, he knew who I was was one of the biggest fanboy moments in my life. At 45 years old, I was squeeing like a teenage girl. Tiki or not, The Bum is what booze writing is all about. My wife is actually another big influence. She is a cook, not a mixer, but no one has taught me more about how to analyze a recipe and modify it, nor how important precision is.

And precision is the soul of Tiki mixology.

pineapple small small 2 Today, six years after you first started with tiki, what would you say to a tiki newbie wanting to explore tiki?

If you are doing it yourself, take it in bites, but big bites. When you are still learning, dive deep, then get out of the pool for a bit. Repeat.

If you are trying out tiki bars as an intro, pay attention to everything. The chemistry of Tiki is totally different from that of Brown, Bitter, and Stirred.

pineapple small small 2 Which tiki bars do you recommend?

Smuggler’s Cove in San Francisco stands out above all others I’ve visited. Martin Cate has made a bar where every damn element was better than I’d previously imagined. Go in a slow night, when you can absorb all the spectacular detail.

pineapple small small 2 You WILL continue with the yearly tiki months for yet a couple years  won`t you? i mean there gotta be more areas you haven`t been exploring? (hint “flaming drinks”, “tiki food”………)

I love Tiki Month. And my local friends who drink with me would hardly let me stop!

As for places to go, I love the fact that a new area of concentration presents itself each year, without much effort on my part. I just put up the decor, make some syrups, and something new demands my attention.

pineapple small small 2 What`s your most memorable tiki experience?

That first visit to Smuggler’s Cove. And my first real, honest to God Mai Tai. Transformative experiences.

pineapple small small 2 What do see in the future for tiki in terms of the survival of the culture and standard of tiki bars and drinks?

This goes to what I’m focusing on as this year’s Tiki Month theme. I think that Tiki bars are awesome, and may well be in that sweet spot of coolness but not hotness, in the US, where they can become a sustainable thing.

What is more interesting is that the modern Craft cocktail movement has resulted in hordes of non-Tiki bars that have the skill and infrastructure to deliver complex recipe drinks with oddball syrups and multifarious fresh juices. The result is a lot of Tiki drinks showing up AMONG other styles on “regular” Craft menus.

There is some great stuff being done in expanding the true Tiki portfolio buy guys and gals who are not Tiki specialists. If Tiki can burrow into the high-end drink mainstream, I think it will avoid the boom and bust that accompanied its first appearance.

T Tikiroom Tiki4

Mahalo Doug! now y`all go and check out his tiki month, it´s still february! and when the month is gone the Pegu blog will still be there…

And finally i`d like to re-post a few of his drinks that has been on his blog during the tiki months, each using a different spirit – enjoy! (picture courtesy Doug)

Three Dots and a Dash

Pegu blog - Three-Dots-and-a-Dash

1 part fresh lime juice
1 part orange juice
1 part honey mix
3 parts amber rum
1 part Demerara rum
1 dash Angostura Bitters
1/2 part falernum
1/2 part pimento dram (allspice liqueur)
12 parts small ice

Flash blend all ingredients for about five seconds. Serve in a fun vessel, and garnish as below. Classic serving is 1/2 ounce per part per person. The classic garnish is a long skewer with three cherries and a pineapple spear; three dots, and a dash, see? In this version is the cherries nestled in a pod of a pineapple leaf. It is still three short things, and one long.

Three dots and a dash stand for the Morse Code letter ‘V’. The drink was invented during World War Two, and V for Victory was an important part of the mindset of most involved in the war effort on the Allied side.

Regal Daiquiri (Doug`s version of Don Beach`s Royal Daiquiri)

Regal-Daiquiri-sq-450x450

1/2 oz. fresh lime juice
1/2 oz. Creme Yvette
1/2 oz. OYO Honey Vanilla Vodka
1 1/2 oz. silver rum
4 oz. small ice

Combine in a blender and flash blend for 5-7 seconds. Strain through a fine mesh strainer into a cocktail coupe. Garnish with a lime and perhaps a preserved hibiscus flower.

Margarita Atoll (made for the National Margarita Day in 2014)

Pegu blog - Margarita-Atoll-

1 1/4 oz. good silver tequila
strong 1/2 oz. fresh lime juice
1/4 oz. Cointreau
1/4 oz. Bols Blue Curaçao
1/4 oz honey mix

Combine in shaker with ice and agitate until frigid. Strain into a cocktail coupe rimmed with crushed Hawaiian salt.

Happy Tiki Month!

 

pineapple small small 2       pineapple small small        pineapple small small 2       pineapple small small      pineapple small small 2      pineapple small small

Tiki Month – Hala Kahiki

Tiki Month is already half gone…at least on the Pegu blog and therefore it´s time i come up with a drink in my next mug of the three i got from the Fireworks Studio.

There`s so many great tiki mug makers out there and i have a bunch on my list. I`m not obsessed with collecting yet but that has very much to do with that most mugs are made in the US and the shipping is high. If they were more easily accessible i`m sure i would have had many many more…

Today the theme is Pineapple!

For the pineapple mug i wanna make a drink containing pineapple but not a Pina Colada even though this specific mug is made for the Glasgow Tiki Bar´s Pina Coladas.

I`m very vey fond of the combination of strong Jamaican rum and aged rhum agricole and so that´s what`s going into this drink which is my own creation. And i`m gonna add some sparkling white wine to the party.

The name of the drink means “Pineapple” in Hawaiian which is just about right since the drink has it and the mug has it´s shape…I`ll also add some coffee for contrast – pineapple and coffee is a match made in heaven and a well known flavor combo when it comes to tiki drinks.

Hala Kahiki (hah.lah-kah-hee-kee)

5-6 fresh pineapple chunks (or enough to give about 2 oz juice)

0.25 oz demerara syrup + 0.25 oz liquid honey

0.25 oz coffee liqueur

1.5 oz Jamaican dark rum – preferably a flavorful and strong one like Smith and Cross

0.5 oz aged rhum agricole

0.5 oz fresh lime juice

A little sparkling white wine to top

Crushed ice

Muddle the pineapple slices with the syrup and honey in a shaker. Add coffee liqueur, rum and lime and shake well with ice. Double strain into a tiki mug filled with crushed ice and top with sparkling white wine.

Garnish with pineapple leaves, chunks and maybe a cherry.

One thing when garnihing with pineapple leaves, don`t let them sit in the drink for very long because the drink will get bitter.

This drink tastes just awesome, it´s fruity, strong and spicy but of course the choice of rums will have a great impact on the flavor in the first place but also the choice of coffee liqueur. I used Fair Cafè which is made from organic fair trade coffee and is very tasty. I once wrote a review of it and the link is here.

Now say “Inu A Kena”…which in Hawaiian means to “drink until satisfied” or “drink to quench thirst” – and it also is the name of a very good blog worth checking out!

Aloha….

Tiki Month – Sumatra Kula

Since it`february it´high time i plunge into the Tiki Month which is an annual and very cool event over at the Pegu blog.

I´m a bit late to the party because of mardi gras and then a rum review (Caroni-97) – but now i`m ready and very timely i happened to get a few new tiki mugs….

It might look like a joke to say i`m doing the tiki month here since every month all year is tiki month on this blog more or less…but nevertheless – Doug` tiki month is OFFICIAL and when it kicks off it´s some serious business!

His annual tiki month is a beloved thing and it sets the tone for the rest of us tiki afficionados… His rapid parade of interesting posts are guaranteed to keep you busy for a long while and i get a lot of inspiration from them.

To kick it off here i decided to make the cocktail that is the namesake for one of my new tiki mugs – the Sumatra Kula. The mugs i got are made at the Fireworks Ceramics Studio in Glasgow, Scottland and they are made for the Glasgow Tiki Bar.

I got three mugs, the Sumatra Kula, the Coconut and the Pineapple which they serve their pina coladas in at the bar.

Nice work they are doing!

So the cocktail to go first in the Sumatra Kula mug has to be the Sumatra Kula of course. It´s a classic typical tiki drink with rums and fresh fruit juices. But instead of using a white (or light) rum and a rhum agricole blanc i went on the dark side…

Sumatra Kula (Sippin`Safari)

0.5 oz fresh lime juice
0.5 oz grapefruit juice
0.5 oz orange juice
0.5 oz honey-mix (equal parts honey and water, warm up to mix, let cool and bottle, keeps in the fridge for about a week)
1.5 oz Caroni -97 single barrel heavy rum ( Sub with Smith and Cross)
1 oz rhum agricole vieux
3 oz crushed ice

Put everything in blender, saving ice for last, blend at high speed for no more than 5 sek. Pour into a tiki mug and add crushed ice to fill. Garnish with a mint sprig. (which i didn´t –  i used pineapple slices and leaves.)

Happy Tiki Month!

A Tiki Drink for Valentines Day – Ma’ane’i No Ke Aloha ~ For love is here and now

Tiki month of february continues with a little something for the valentine`s day…i see more and more romantic cocktails for the upcoming Valentine´s day in the making but nowhere do i see a romantic tiki drink?  – looks like somebody has to do something about that and what can be better timing for that than now since it also is the tiki month?

When thinking of romantic-tiki i visualize polynesian tropical sunsets, palm fronds gently swaying in the soft breeze and flickering tiki torches – often two tiki torches are crossed together, like two lovers…and then we have the distant waves crashing against the reef and melodic ukulele music – the whole Hawaiian dream – so i think we´re going to Hawaii for this valentine´s tiki drink…

Hawaii means aloha and aloha is not just hello and goodbye, it also means love – The aloha spirit is a spirit of love. It’s a spirit of caring, sharing, and giving and it puts the needs of others first. Isn’t that what love is all about?

So here is a tiki drink for valentine´s day, with a Hawaiian name of love of course:

Ma’ane’i No Ke Aloha ~ For love is here and now

1 oz white rum (i used Tiki Lover´s white)

0.5 oz rhum agricole blanc ( i used La Mauny)

0.5 oz dark Jamaican rum – Smith & Cross – for a funky punch

1 oz Coco Lopez cream of coconut

1 oz Coconut milk

4 oz fresh pineapple juice

0.5 oz green chartreuse

0.5 oz fresh lime juice

0.25 oz sugarcane syrup (i used Petit canne)

Shake with ice cubes and pour into a wide large glass with a pink sugar rim and garnish with orchid and pineapple leaves. You may choose some other garnish…i decided to go for cerise-pink because that´s what i had at home and that´s also a color of love, it´s not just red. You may add some grated some nutmeg on top as well

This drink is inspired by the classic pina colada which becomes soooo much better if a golden or even dark rum is used (adding some character)

This drink isn´t exactly weak in the flavor since it contains both rhum agricole and Smith and Cross but i think these rums funks it up in a good way – and the lovely green chartreuse adds some herbal notes and mystery..

Me Ke Aloha! (with love)