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 []

3 Responses to “Glisan Grog”

  1. Tolovana says:

    Coffee, Fruit Juice, Rum? Sounds like breakfast!

  2. [...] in Fine Cooking and LA Times Magazine this week. • Craig of Colonel Tiki shared the recipe for Glisan Grog that he digs for the coffee-pineapple-lime trilogy of flavors. • Tiare of A Mountain of Crushed [...]

  3. Tony Harion says:

    cant go wrong with coruba and coffee!

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