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! []

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 []

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 []

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!

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. []

MxMo October 2008 — Guilty Pleasures

October 13th, 2008 by Colonel Tiki

After a month off, I’d best be back to Mixology Monday. The illustrious Stevi over at Two at the Most is October’s host with a most intriguing topic: Guilty Pleasures.

As Heather my wife likes to say, there is no guilt in pleasure. I myself find guilt (and for that matter regret) is a useless emotion. You should learn from your mistakes and not make them in the future, or accept yourself for who you are. However, who you are (no matter how healthfully introspective you are) can be quite embarrassing.

I might be a “Tiki Blogger.” but I really love whiskey. It’s usually Old Crow or Even Williams white label bourbon. But most often It’s the mixed whiskey Seagram puts out under the Seven Crown label. I top it with 7-UP. This is also the first drink I’ll go to when ordering from a bar where lets just say I won’t get something depeche mode.  When I’m at home and I don’t feel getting out a shaker or even a jigger, I make myself a delicious 7 & 7.

MxMo Guilty Pleasures 7&7

7&7
~2 oz Seagram’s Seven Crown Whiskey
7-UP to fill

Add whiskey to rocks glass filled with crushed ice. Fill with 7-UP and stir. You’re welcome.

Since I decided to not mess with the 7 & 7, I have another drink that I’ve given a bit of a do-over for this MxMo. While I adore a Mint Julep, there was no bourbon or rye in the first one I fell in love with. I grew up next to Disneyland and sometimes I think I actually grew up in Disneyland. Part of my ritual and routine for every visit was to drink a New Orleans Square Mint Julep and enjoy a tasty fritter. Through the wonders of the internet, I discovered the not-so-secret recipe for these faux mint juleps. I now make ‘em slightly modified for an adult beverage, embarrassingly full of sugary Creme de Menthe.

MxMo Guilty Pleasures: New Orleans Square Mint Julep

New Orleans Square Mint Julep
1oz Creme de Menthe
1oz Silver Rum
½oz Lime Juice
½oz Simple Syrup
1 dash Fees Bros Mint Bitters
7-UP to fill

Add all but 7-up to 6oz crushed ice, shake and pour into Collins glass. Top with 7-UP and garnish with lime wheel

Guilt? None of this side of the browser.

Martin Cate in the WSJ

October 4th, 2008 by Colonel Tiki

I try to make a habit of keeping my posts here primary content. I don’t want to fall in the hole of only talking about what others are talking about, echoing echoed content.

However, there are time when I have to break my habits, especially when a friend gets featured in the Wall Street Journal.

Eric Felton (of How’s Your Drink? ) and columnist at the WSJ today published a column covering The “good” tiki resurgence, tying it a bit into the escapism of troubled economic times.

It is a wonderful information piece — It is quite nice to read about Polynesian Pop where the author gets it Right. I might enjoy the drinks at Trad’r Sam’s more than he, but he is spot on.

Martin Cate and his Forbidden Island get a good mention in respect to their rightful lead of the properly done (hopeful) future of the Tiki Bar.

But don’t take my word for it! Go and read it yourself!

Congratulations, Martin! I can’t wait to see you this Thursday.

Gantt’s Caipirissima

September 21st, 2008 by Colonel Tiki

This week I was happily awarded runner-up status on one of the drinks I submitted to Forbidden Island‘s cocktail competition. The competition was open to Tiki Central members as well as recipients of Forbidden Island’s newsletter.

I along with the other winners will be on Forbidden Island‘s Fall specials menu. I’ll be enjoying having someone other than myself make it when the Mrs. and I attend Tiki Central‘s eighth annual Tiki Crawl, the crawl that started it all.

If however you are far from Alameda or Portland, I share the recipe with you below. I hope you enjoy it as much as I.

Gannt's Caipirissima

Gantt’s Caipirissima
¼ Grapefruit, cut into 3 or 4 pieces (White grapefruit if seasonally possible)
1 oz Cinnamon Syrup (or 2 Tbs Cinnamon Sugar)
2 oz rhum agricole (Clément VSOP preferred)

Muddle grapefruit and cinnamon syrup in a double old fashioned glass. Add 4oz of crushed ice and rhum. Stir to mix and garnish with cinnamon stick.

I name it thus because I’ve long noted the similarties in vegetal flavors (and methods) between cachaça and rhum agricole. Donn Beach had a warm spot for cinnamon and grapefruit — and with good reason: They love each other. Donn also liked the martinique paired with his Mix (Donn’s mix, 2:1 grapefruit juice to cinnamon syrup), so I thought all these separate points of information needed to come together in a cocktail. I name it a Caipirissima (a Caipirinha with rum instead of cachaça) because I’m pedantic. Rhum agricole may be simmilar to Cachaça, but not enough to pretend it warrants the position under the caipirinha umbrella.