Tiki Kon 2012: Ten Year Tour

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!


Maururu Mai,

-Craig ‘Colonel Tiki’ Hermann

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. []

The Cutting of the Grapefruit

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 grapefruit1 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 juice2.


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.

  1. and pomello/grapefruit []
  2. just enough for a Navy Grog! []

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!

Tiki Kon VII: Tiki Speakeasy

April 6th, 2009 by Colonel Tiki

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Mark your calendars: NWTiki presents Tiki Kon 2009: Tiki Speakeasy. We return to our 3-day tiki-rific event this year from July 31 – August 2.

More information will be presented as we get closer (such as schedules and ticket sales) to the date. I hope you’ll get the password to the speakeasy!