MxMo LXIV : Tiki

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.

Rio Tonga
1½ oz white grapefruit juice
½ oz unsweetened pineapple juice
¾ oz Allspice-Cinnamon-Vanilla infused rich simple1
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.

 

  1. I use vanilla sugar with cracked allspice berries and shredded ceylon cinnamon. You can have just as good by using ½oz B.G.Reynolds Cinnamon Syrup and ¼ oz B.G.Reynolds Don’s Spices #2. []

Glisan Grog

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.

Glisan Grog

2 oz dark Jamaican Rum1
¾ oz cold coffee2
¾ oz fresh pineapple juice3
½ oz B. G. Reynolds Vanilla Syrup
½ oz fresh lime juice
¼ oz Herbsaint4
2 dashes bitters

Shake all with 6 oz crushed ice5. Pour into a double rocks glass and garnish with spanked mint and a dusting of ground nutmeg.

  1. a mix of dark and aged Jamaican is also interesting []
  2. central american source []
  3. traditional variety, non-’gold’ []
  4. or less as to your taste and balance []
  5. for a better drink, use a top-down mixer []

Drinks of Strong Contrast

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 myopic1. 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.

Tenebrism

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.

Tenebrist

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

  1. If I can be allowed to mix metaphors []

Bum Rudder and Xmas savings

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.

Quixotica

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 Rum1 and hot milk, right? It’s ideas like this which force the name:

Quixotica
1 oz Smith & Cross dark Jamaican rum
½ oz Cynar
¼ oz Pimento Dram
¼ oz Clove/Cinnamon syrup
dash bitters

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.2 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

Bum Rudder

Bum Rudder
1½ oz Smith & Cross dark Jamaican rum
½ oz Falernum3
½ oz Don’s Spices #24
½ oz Cinnamon Syrup5
1 tsp Coconut Butter
4 oz hot Apple Cider (non spiced)6
dash bitters

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!

  1. You must purchase this rum. Must. []
  2. sorry Paul! []
  3. Colonel Tiki uses Trader Tiki brand syrups []
  4. Colonel Tiki uses Trader Tiki brand syrups []
  5. Colonel Tiki uses Trader Tiki brand syrups []
  6. I use an electric kettle to heat my cider, it is a cinch! []

The Dark Magic

October 15th, 2010 by Colonel Tiki

The Dark Magic

My lovely wife has a weekly cocktail column over at alt.life. This week she chose to cover an original creation of mine: The Dark Magic.

This drink is inspired by The Mai-Kai’s Black Magic, but has evolved into its own animal. Here’s the recipe:

Dark Magic
1 oz fresh lime juice
½ oz unsweetened pineapple juice
½ oz Coffee Syrup1
¼ oz Passion Fruit Syrup2
¼ oz Vanilla Syrup3
2 oz Coruba Dark Jamaican Rum
1 dash Aromatic Bitters
8 drops (1/8th oz) Herbsaint

Blend ingredients with 8oz ice for 5 one-second pulses. Alternately, mix with crushed ice using top-down drinks mixer. Pour into 12oz hurricane glass.

  1. 1 part strong coffee, 2 parts sugar: bring almost to boil, remove from heat, bottle and store in fridge for up to 30 days []
  2. Colonel Tiki recommends Trader Tiki brand Cocktail Syrups []
  3. Colonel Tiki recommends Trader Tiki brand Cocktail Syrups []

MxMo September 2009 – Dizzy Dairy

September 28th, 2009 by Colonel Tiki

mxmologoI’m doing a drive-by MxMo this month: Lately my free time has been somewhere between thin on the ground and nearly invisible. This certainly hasn’t stopped my thinking and plotting though.

I just love Black Cardamom – it has the same fabulous pungency mixed with a haunting smoky character that comes from the wood fires used to dry it.

I’ve been hanging on to it for a while and recently put it to good use macerating in blanco tequila. The smoke and camphor suit the agave.

Then the folks at eGullet host this month’s MxMo and the idea came to me: Milk punch using the black cardamom mixed with the flavors of horchata. Rice milk turned to be too thin; Milk likewise.  ½ & ½ was perfect.

So without further ado, I give you “Leche Libre.” Yes, a bit too precious a name but I like it.

Leche Libre

Leche Libre
2oz Black Cardamom macerated Blanco Tequila
3oz ½&½
¾oz cinnamon syrup
nutmeg

shake all but nutmeg with ice and strain into glass coffee mug or brandy snifter filled with ice. Garnish generously with freshly ground nutmeg.

TDN – Bols Genever: G.V.D. (godverdomme)

June 8th, 2009 by Colonel Tiki

Sometime ’round about 2002 a friend of mine returned from Amsterdam with a ceramic bottle of Corenwyn. Since then, I’ve been completely enamored with Corenwyn, genevers, and old-tom gins. Blair over on the Mixoloseum Blog can tell you more about Genever and such, I’ll just say it is delicious.

This past Thursday’s TDN was centered around Bols new launch of their Genever. It is a fabulous product. Right now it has limited availability and I look forward its expansion (and support from the OLCC, I hope). It has a mouth feel of velvet and a refined balanced flavor profile that ends in warm malty notes.

The strange late spring heat wave we’ve been having here in Portland directed me toward my concoction that I delivered to TDN. My friends Molly and Zorn (both PDX bartenders with decades of experience) introduced me to the wonder of chile peppers and fruit in cocktails. Greg Hoitsma over at Andina also has great success with Habañero and Passion Fruit (an amazing combination). I am particularly obsessed with the pineapple/lemon/simple/chile, featuring a good earthy chile such as a Jalapeño or a Serrano. For a Thai chile or birds-eye I think I might switch out the lemon for lime.

I’m very happy with the result from the below concoction. It is amongst the four finalists over at the Mixoloseum Blog. Please go over there to vote for it if you find it surpasses the competition, as I do. Also if you’re over there try out the “Malt Gasoline.” It’s a wonderful swizzle only slightly less of a winner than mine. ;)

G.V.D. (godverdamme)

Photo courtesy Tiare (www.amountainofcrushedice.com)

G.V.D (godverdomme)
2 oz Bols Genever
½ oz pineapple juice (fresh, please)
½ oz lemon juice
½ oz vanilla syrup (sub simple)
few pinapple chunks
3 slices jalapeño or serrano chile
dash aromatic bitters (fee’s old fashioned, angostura, &c.)

Muddle pinapple chunks, chile, and juices. Add remaning ingredients and shake with ice to mix and form head. Double strain into cocktail glass and garnish with lemon twist (or as Tiare has in her beautiful shot, pineapple wedge and chile).

Mixology Monday May 2009: Amaro

May 18th, 2009 by Colonel Tiki

mxmologoIs it that time of the month again? Sakes alive, how time flies. Sebastian is just past 4 months old and Tiki Kon is only 2 months away.

This month the Internet’s favorite all-around superb stylish talented and popular fellow, Chuck Taggart hosts May’s Mixology Monday. He’s chosen Amaro for the theme.

Italian Amaros (Amari?) are bitter liqueurs meant to stimulate digestion or alleve indigestion if need be — digestive bitters. We’re all familiar with Campari and Fernet and likely some are familiar with Cynar which is made with artichokes. The Italians have dozens (if not near past 100) more. They are usually built on wines fortified with high-alcohol extractions of botanicals, spices, and bittering agents. Amaros are current loves of stateside bartenders who are reaching for something to suit the body of the cocktail more than the traditional shake of strong aromatic bitters for the nose of the drink.

I’ve loved every amaro I’ve tried withough fail, so I though it fitting to pair my cocktail with a liquor that I’ve been fighting to develop a taste for and until only recently failed: Tequila. Try as I might to find avenues and gateways into appreciating tequila (mescal, cachaça, etc.) it was no use. This was my bane – my last liquor to conquer and I had failed. That is, until recently. It just clicked into place – it finally made sense. Much to my relief I now have another color in my pallete and this is my first recipe using the toungue-timber of the hearts of blue agave. I hope you enjoy. I pair it with two of my favorite amaros: Cynar and Averna.

Amaro Amigo

Amaro Amigo

½ oz Cynar
½ oz Averna
¾ oz Tequila Ocho Plata (or other 100% blue agave blanco tequila)
½ oz blood orange juice
¼ oz lime juice
½ oz Cointreau
dash cinnamon tincture (or cinnamon heavy bitters)
dash herbsaint

Stir with ice in mixing glass and double strain into cocktail glass. Olé

Thanks to Chuck for hosting!

MxMo XXXVIII: Superior Twists

April 13th, 2009 by Colonel Tiki

mxmologoAnother month, another Mixology Monday. This month’s roman numeral sure looks impressive, doesn’t it?

Tristan over at The Wild Drink Blog hosts this month’s session and the theme is “Superior Twists.” In his own words:

This month’s Mixology Monday is all about twists on classic cocktails, that for one reason or another do an even better job than the drinks upon which they are based.

This could be as simple as a classic Margarita with a dash with a special touch that completes it, or maybe as complicated as a deconstructed Hemingway Daiquiri with a homemade rum foam/caviar/jus/trifle. It might be taking a classic like a Manhattan and using Tequila instead of Bourbon?

Well, as chance would have it, my twist is a Manhattan — with a twist, no less. One fateful night, Murray Stenson said the now fateful (to me) words: “Well, have you had a Manhattan with Punt e Mes?”

“Punt e Mes,” Says I: “What’s that?” The bottle came out, the cocktail was placed before me. Little did I know it was also new and glorious world he was also placing before me. So I’ll honor that epiphany with what I do to Manhattans whenever I’m drinking them, which is quite often.

Too often enough as luck would have it. I take my Manhattans with rye and I’m fresh out.1 I instead subbed Bulleit Bourbon for the whiskey.

Black Manhattan

Black Manhattan2
2oz bourbon (or rye)
1oz Punt e Mes
dash simple
dash aromatic bitters3
orange twist

Stir ingredients and pour into cocktail glass. Express orange oil onto cocktail and garnish with orange twist.

I adore how the orange oil mixes with the deep gorgeous depths of the bitter and herbal Punt e Mes. A million thanks to Ben and Kacy and Murray for pushing me off that cliff three years ago. Cheers!

  1. anyone want to send me any? []
  2. or Dark Manhattan, &c. you’ll find it named all kinds of things []
  3. anyone want to give me a lead on the Bitter Truth’s aromatic? Yum. []

TDN – Mount Gay Extra Old

April 8th, 2009 by Colonel Tiki

tdn_mgxoThis week’s Thursday Drink Night (or TDN to us cool cats) is centered around a magical rum from the birthplace of rum: Barbados.1 I speak of Mount Gay Rum, Extra Old.

RumDood has a better and more informative post over at his digs, but to be brief: Mount Gay Rum is a perfect example of Bajan rum: Rich without being overbearing, smooth without being insipid. You can even taste the ocean breeze wafting over the coral containers they use in the distillation process. It’s heavenly. And the Extra Old which we’ll be mixing with? It’s almost a shame to mix it.

But mix it we will – We’ll just have to be sure to give it the respect it deserves.

Join us this Thursday, April 9 @ 4pm PDT. We usually go on until the wee hours of the night. Point your browser over to the Mixoloseum Bar for the fun! See you there!

  1. or so the Bajans claim. I like to believe them. []