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! []

Poison Dart

November 4th, 2010 by Colonel Tiki

Poison Dart
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!

Vendetta

November 4th, 2010 by Colonel Tiki

Vendetta
¾ oz fresh squeezed orange juice1
¾ oz fresh squeezed lime juice
¼ oz vanilla syrup2
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?

  1. Know your OJ! []
  2. Colonel Tiki uses Trader Tiki Exotic Syrups []

Happy Anniversary TDN!

September 1st, 2009 by Colonel Tiki

thursdaydrinknight_mixo1Thursday Drink Night is turning one year old this week! I can’t believe it’s already been a year of mixing, cajoling, japing and merriment.

And what a TDN it will be. We have a superior theme: Tiki! We have a superior Guest: Jeff Berry! We have fabulous prizes: Greg Boehm is providing gold bar tools, Mudpuddle books will be offering up vintage reprints of classic cocktail books, Port of Barcelona Gin and Obsello Absinthe will be up for grabs, and let’s not forget Old New Orleans Cajun Spiced Rum as a prize.

Get your syrups and fruit juices and rums in gear and get on into TDN this Thursday night at the Mixoloseum’s online bar. We have a new full-featured chatroom to enjoy if you haven’t stopped in recently.

I’ll see you this Thursday, September 3rd!

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).

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. []

Thursday Drink Night – LIVE!

February 2nd, 2009 by Colonel Tiki

thursdaydrinknight_mixo1

What’s that you say? You don’t know what Thursday Drink Night is? Well, click yourself over to The Scofflaw’s Den to catch a video which will explain it all to you.

Don’t want to bother with nifty videos? OK. TDN is a mixoloseum event where a healthy group of us online cocktail types get together at the Mixoloseum Bar chatroom and mix drinks on the spot, based on a theme. We have a mighty good time and produce a good amount of fabulous cocktail recipes.

This Coming Thursday, February 5th will be a special LIVE TDN hosted in yours truly’s Basement Tiki bar, The Monkey Hut in Exile. We’ll have a live webcam feed for you to cast your peepers on and we’ll have special guest stars showing up. The theme this week is Benedictine / B&B.

So, get your shakers, mixers, and B&B ready. Tune your browsers this Thursday to the Mixoloseum Chat Room and here to The Monkey Hut in Exile LIVE to catch all the fun. Too hard to get the recipes as they go by in the chatroom? Follow the TDN twitter and you’ll have the info at your fingertips! See you this Thursday!