February 20th, 2017 by Colonel Tiki
Forgive me Mixology Monday for I have sinned. It has been many years since my last post and your wake brings me back. You were a fantastic host. We wake you with ourselves woke – in some areas sleeping and others wide eyed to meet our challenges.
I present you with a hair of the dog; not the Geas I thought Cu Cullen was fated with. He couldn’t eat the flesh of a dog and this short hoist is a dog in name only for that morning after the night before. Some Irish hero out there somewhere in my memory was forbidden from being woke from slumber: woe be to those who did. And here (thanks to @tikimama for the name) we have “Don’t Wake Me While I’m Sleeping,” a medieval/tiki twist on the Irish Coffee.
Cead mile failte, MxMo.
Don’t Wake Me While I’m Sleeping
1 oz Irish whiskey
2 tsp powder dulce sugar
5 oz hot black coffee
2 oz powder dulce whipped cream
Stir sugar, whiskey and hot coffee in heat proof glass. Carefully add powder dulce sweetened whipped cream, dust with nutmeg and add pineapple spear.
February 2nd, 2017 by Colonel Tiki
Greetings. It has been a while, hasn’t it?
I have decided that finding Shaddock pomelos at my local citrus source as an omen to dust off the ol’ blog and kick the tires.
April 27th, 2012 by Colonel Tiki
Haere Mai, Hui Hoa!
Tahitian for “Welcome (back), friends!”
I can hardly believe the 10th annual Tiki Kon
is nearly upon us! We’ve had a great deal of fun here in Portland over the past nine Tiki Kons
listening to the evocative and spirited tunes of fabulous bands, savoring the home tiki bars of gracious and hospitable hosts, and enjoying the company of all who make this and every year an event to share in the love and goodwill of our PNW Polynesian-pop community.
It has been glorious. When Heather and I moved to PDX from San Francisco we were struck agog with the help and love of the locals. We were fortunate to have been invited as a home bar for the 2nd annual of what was then called the “NorthWest Tiki Crawl and Home Bar Tour” (the moniker ‘Tiki Kon’ began on the 4th year). Mark Axton, Noel Henneman, Mark Pedersen, John Forsythe, Kim Armstrong and others donated a weekend of their time for a tiki bar raising that turned our small front bedroom into “The Monkey Hut” at the eleventh hour. I knew we had to return the love, so Heather and I joined in with helping and have been supporting Tiki Kon ever since. I’m so very proud of all the people over the years who have worked tirelessly and selflessly for this concept. I thank them and you profusely. Maururu Mai!
Tiki Kon 2012 sets sail on its Ten Year Tour! This is the year we invite everyone back to join the fun with a freshly re-energized event – Haere Mai! We have a gorgeous new home and event HQ at The Red Lion Hotel on the River. It sits on the banks of the mighty Columbia with a front row view of majestic (and active) volcano, Mt. Hood.
Our first surprise: we’ve grown the longest-running Home Bar Tour to twice the amount of guests as previous years. This is the year we all want to see everyone back together to celebrate these past fantastic ten years of Pacific NorthWest ‘Ohana!
Stay tuned for many more new surprises in store for you (hint for the next surprise: start getting ‘Hapi’ for this year’s mug) and for upcoming details on bands, seminars, and this here Tiki Kon blog in the coming months! I look forward to sharing with you all the fun in store for us together, and will see you soon at Tiki Kon 2012!
February 20th, 2012 by Colonel Tiki
Is it Mixology Monday already again? I know it’s grapefruit season again. It’s a great beautiful season too. Here’s a little something tiki via Brazil: The Rio Tonga. Yes, the celery bitters are important.
1½ oz white grapefruit juice
½ oz unsweetened pineapple juice
¾ oz Allspice-Cinnamon-Vanilla infused rich simple
1½ oz cachaça (I used Novo Fogo)
2 dashes angostura bitters
1 dash celery bitters
4 drops Herbsaint
Mix with 6 oz crushed ice in a top-down drinks mixer and pour into footed hurricane. Garnish lime twist.
August 4th, 2011 by Colonel Tiki
I was lucky enough to be asked to provide a local-flavor exotic cocktail recipe to celebrate the triumphant return of Trader Vic’s to Portland. When I say triumphant, it is an understatement. The partners who realized this vision deserve the heaps of admiration they are currently receiving.
I did not expect to speak to a partner who clearly understood and had great experience with what Trader Vics is. To be of the highest praise: This is Trader Vic’s.
And so, how could I not make a coffee grog? I’ve been waxing about the deep body of coffee for some time now and will likely continue. The dandy combination of Coffee/Lime/Pineapple forms the core of the flavor profile. One may be surprised at the volume of Herbsaint – it should balance the fresh pineapple and the wine notes of a central american sourced coffee, so feel free to tweak at will.
2 oz dark Jamaican Rum
¾ oz cold coffee
¾ oz fresh pineapple juice
½ oz B. G. Reynolds Vanilla Syrup
½ oz fresh lime juice
¼ oz Herbsaint
2 dashes bitters
Shake all with 6 oz crushed ice. Pour into a double rocks glass and garnish with spanked mint and a dusting of ground nutmeg.
May 4th, 2011 by Colonel Tiki
It’s no secret I adore grapefruit. I’ve even been caught, in public, saying quite embarrassing things about the depths of my love. It’s a love that cuts deep. Today I’ll show you just how deep you should cut and prepare your fruit.
I apologize, dear reader. We are at the very tail end of a glorious white grapefruit season, so you very likely won’t be able to get your hands on such a glorious globe as the one pictured here. Fear not! The prep advice offered below is even more appropriate when used on inferior yet widely available red varietals.
The Center Cannot Hold
The center of citrus fruit is roughly analogous to the umbilical cord; it is the highway for nourishment to reach the segments. This marvelous cell structure is responsible for the delicious contents of the fruit, yet it alone is horribly distasteful. The flavor is nearly only strong bitterness. It should be removed. It also imparts a bitter flavor outward into the fruit – the juice sacs adjacent should also be removed. You can see the area below in green on mouse-over:
How to Field-Strip a Grapefruit
So here’s how to do it:
1. Cut through the fruit at just below half, where the fruit bulges the most.
2. Cut each of these two pieces again in half, through the central column.
3. Cut these quarters in half again, carefully through the central column.
4. Here you can see the 1/8th of fruit with the column still attached.
5. Cut through the juice sacs and remove the bitter central column with adjacent sacs.
6. Each such prepared 1/8 of a normal-sized grapefruit should yield ¾oz of flavorful juice.
And that’s how you do it! If in a hurry, only 4 cuts are needed to have a 1/8 segment, ready to juice. Grapefruit a la minute.
April 29th, 2011 by Colonel Tiki
Everyone has a flavor profile that they adore. As I’ve talked about before, the lion’s share of us tiki mixologist folk are non-tasters. This means that we love strong and complex flavors because our tongues are myopic. Blair is a fan of heavy spice and strong citrus epitomized by the Nui Nui, for example. I do love that profile, but my heart is in drinks of high contrast.
I’m talking about elevated high notes right next to deep base and dark tones, such as the profile you’ll find in my Dark Magic. In that particular recipe, the lime and pineapple are highly contrasted against the Jamaican rum and coffee syrup. This realization led me to delving into the idea of making a drink that really pushes this idea. The art history geek in me made the name. It’s Tiki, so I hope you’ll not be daunted by the ingredient list.
1 oz Coruba Jamaican Rum
½ oz Smith & Cross Jamaican Rum
½ oz Cynar
1/8 oz Fernet Branca
¾ oz fresh white grapefruit juice
¾ oz fresh pineapple juice
½ oz Trader Tiki Cinnamon Syrup
dash aromatic bitters
8 drops herbsaint
Shake with crushed ice and serve in a double rocks glass, garnish with grapefruit peel and cinnamon stick
December 10th, 2010 by Colonel Tiki
TDN : Winter Tiki Drinks
Over at the Mixoloseum Bar, you must know by now that we have weekly Thursday Drink Nights, right? This past Thursday’s theme was “Winter Tiki” and the unstoppable Jeff “Beachbum” Berry dropped by to guest-host for a stint. We had a blast.
I have recently re-kindled my love affair with Cynar. I like playing resinous spices against the deep botanicals – you’ll notice that the Poison Dart exposes this idea. What could add yet more holiday joy to that combo but Smith & Cross Jamaican Rum and hot milk, right? It’s ideas like this which force the name:
1 oz Smith & Cross dark Jamaican rum
½ oz Cynar
¼ oz Pimento Dram
¼ oz Clove/Cinnamon syrup
Pour heated milk over other ingredients in a heat-proof glass or mug, dust with fresh nutmeg and garnish with cinnamon stick.
At that point, the talk went to Coconut Butter (and the problems finding a good product for drinks). I have some coconut butter myself, but have not as yet tried it as a cocktail ingredient. Wow. WOW. Yeah, I see a big future this winter season, all centered around coconut butter. The brand I use is “Artisana,” and it is a raw, whole-coconut product. It is amazing. Behold my quixotica creation — a coconut buttered rum that may well ruin you.
The Bum Rudder
1½ oz Smith & Cross dark Jamaican rum
½ oz Falernum
½ oz Don’s Spices #2
½ oz Cinnamon Syrup
1 tsp Coconut Butter
4 oz hot Apple Cider (non spiced)
Pour hot cider over other ingredients in a heat proof glass or mug. garnish with clove-pierced orange peel and cinnamon stick.
..and now the savings!
This Christmas, Trader Tiki is giving out a 15% savings when you spend $20 or more. That’s only about 2 bottles. You can get everything you need for these cocktails and more! When you get to checkout, use the discount code “ILUVBLOGZ.” Tell him the Colonel sent you!
With your newly purchased syrups, you can check out all the other Christikimas recipes that we came up with on the Mixoloseum’s Twitter Feed. Cheers!
November 4th, 2010 by Colonel Tiki
½ oz orgeat
½ oz fresh squeezed lemon juice
¼ oz cinnamon syrup
¼ oz Cynar
2 oz Bulleit Bourbon
dash orange bitters
dash pimento dram
stir well and double strain into cocktail glass, orange twist garnish.
The spices in Amaros pair wonderfully in tropicals. Here, the rich complex Cynar is paired with cinnamon, lemon and orgeat to pull out those lovely spicy notes in Bulleit. You don’t need rum to make tiki!
November 4th, 2010 by Colonel Tiki
¾ oz fresh squeezed orange juice
¾ oz fresh squeezed lime juice
¼ oz vanilla syrup
¼ oz pimento dram
1½ oz tequila blanco (I used Casa Noble)
dash aromatic bitters
8 drops herbsaint
Mix all with 6oz fine crushed ice in top-down drinks mixer; alternately blend with 6oz regular ice in 5-one second full pulses. Pour into footed goblet or double rocks, garnish with lime wheel.
I created this little number for Thursday Drink Night: Rumless Tiki. The Initial of the name and the straws in the picture (as well as the above recipe) should give away the famous drink on which it is based. Can you guess?