Tiki Drinks - Tumblr Posts
Roll out the barrel.
While the title of my post is a traditional polka tune,don't worry,we're sticking to barrels as they relate to Tiki. Specifically,the drink known as the Rum Barrel. Created by Donn Beach,there have been many variations and riffs on the original to the point that it's anyone's guess exactly what the original recipe was. This is due to the fact that Donn didn't want his bartenders stealing his recipes,so he wrote them in code. So here's a pair of recipes and a modern riff to keep you rolling.
Mix #155 Rum Barrel
2oz white rum 2oz overproof Jamaican dark rum* 1oz orange juice 1oz pineapple juice 1oz grapefruit juice 3/4oz lime juice 1/2oz honey syrup 1/4oz grenadine 1/4oz allspice 1/4oz velvet falernum 1 dash Angostura bitters 6 drops absinthe
Blend with 6oz ice and pour into barrel mug.
*I used Smith & Cross.
I shook this because my Blendjet is still out of service. It's sweet and fruity with an absinthe aftertaste. It's also really strong. Those four ounces of rum(two overproof) pack a punch,and all that sweet will give you a blazing hangover if you're not careful. And you really don't taste the rum,so it's easy to get out of hand with these. Really probably a good idea to share this drink with a friend.
Mix #156 Print Rum Barrel
1oz dark Jamaican rum 1oz Lemon Hart 151 3/4oz pineapple juice 3/4oz lime juice 3/4oz orange juice 3/4oz passionfruit syrup 3/4oz simple syrup
Shake with ice and pour into barrel mug.
This came from a print I found on Tumblr. You see these on the web and for sale on Etsy. Their Mai Tai recipe is wrong,but I decided to give this a shot. It's sweet and citrus-y with the passionfruit coming forward. An ounce of 151 gives it some kick,but it's not as bad as some recipes which feature more rum. Actually a nice drink.
Mix #157 Bamboo Barrel
1oz white rum 1oz gold rum 1/2oz Demerara 151 rum 1oz pineapple juice 1oz lime juice 3/4oz grenadine 1/2oz passionfruit syrup 1/4oz allspice dram
Blend with ice and pour into mug.
Shook this one too. Created by Forbidden Island's Justin Oliver,it has a nice sweet/tart flavor with the grenadine coming forward and the 151 adds a good kick. Quite good.
So keep on rollin' folks. Follow these recipes and you'll do it right.
Give ya both barrels.
Oops,missed a Rum Barrel recipe from the Tiki bar Undertow.
Mix #158 Undertow Rum Barrel
2oz Demerara rum 3/4oz gold rum 3/4oz white rum 1oz lime juice 1oz grapefruit juice 1oz pineapple juice 3/4oz honey syrup 5 dashes allspice dram 1 dash bitters
Blend with two cups of ice and pour into mug.
Again,I shook this instead of blending. I did some digging on the 'net and calculated that five dashes was around 3ml of allspice. This was smooth with a touch of citrus and spice. And it had plenty of kick. Nice drink,just don't have more than two or you're going to regret it in the morning.
Happy chocolate bunny day!
It's Easter. The kids get all kinds of candy,and what do the grownups get? Well thanks to Brian Maxwell,we get a seasonal Tiki drink!
Mix #159 Easter Bounty
1.5oz dry gin 1oz coconut cream 1oz pineapple juice 1/2oz lemon juice* 1/2oz vanilla syrup 1/2oz passionfruit syrup 1/2oz Cynar*
Blend with two cups of ice until smooth.
*I used Aperol instead of Cynar. Since I shook this I used 3/4oz of lemon.
I was going to make another post when I found this on Facebook and was like,hey an Easter Tiki drink! The poster called it an adult Cadbury egg,which is pretty close to what it tastes like. It's sweet and fruity with a vanilla finish,but doesn't taste touristy. Brian suggested that I use extra lemon juice since I was shaking instead of blending and it turned out great.
So now the kids can get their Easter treats and you can have yours.
Oh look,Elvira has even gotten into the spirit.
Spring has sprung.
It's Spring time in DC,which means we get to enjoy the beauty of the cherry blossoms. The weather wasn't so great this year,but they were still pretty.
(actual cherry blossom pic taken by Uncle Giltron)
And of course,there are Tiki drinks for this occasion.
Mix #160 Cherry Blossom
1.5oz white rum 1oz pineapple juice 1oz cream of coconut 3/4oz lime juice 1/2oz blue curacao 1/2oz cinnamon syrup
Shake well with plenty of ice and pour into hurricane glass.
Created by Justin Wojslaw,from the book Minimalist Tiki. Despite the name,there is no cherry in the drink,and it's actually turquoise colored instead of red. So it's pretty much the perfect drink for the way things work in DC. It's sweet and creamy with a cinnamon profile. Pretty good,if a bit touristy.
Mix #161 Cherry Pie Tai
1.5oz Demerara rum 1/2oz rhum agricole 3/4oz Cherry Heering 3/4oz lemon juice 1/2oz orgeat
Shake with ice and pour into Mai Tai glass.
I love Mai Tais,so a cherry version was perfect to go with the blossoms. Created by Nathan Robinson,it pretty much tastes like a tart cherry Mai Tai. Quite nice.
Mix #162 Paradise Cooler
2oz white rum 1/2oz Cherry Heering 1oz velvet falernum 2oz orange juice 1oz lime juice
Shake with ice and pour into double old fashioned glass. Garnish with cherry speared with an apple slice.
This was the house drink of the Denver Hilton in the 1960's. It's tart and citrus-y with some spice and a bit of cherry finish. Very nice. A good Tiki drink for cherry fans.
Mix #163 Hemingway Daiquiri
2oz white rum 3/4oz lime juice 1/2oz grapefruit juice 1/2oz maraschino liqueur*
Shake with ice until chilled,then strain into coupe glass.
*I used Cherry Heering.
So,the story goes that Ernest Hemingway went into the El Floridita bar in Havana to use the restroom. On the way out the bartender was setting up a line of daiquiris and Hemingway decided to try one. He commented that it wasn't bad,but he preferred twice the rum and no sugar. So the bartender made one his way and named the drink after him. And over time it has morphed into the recipe above. No idea if any of this is true,but it's a good story. Since Ernest was a man's man,I decided to use Smith & Cross navy rum instead of white rum. The result was a VERY tart drink(I did use Heering which is tarter than maraschino liqueur). I didn't want Ernest's ghost to haunt me and call me a wuss,so I finished it,but if I were ever to make another I'd definitely dump in some simple syrup. If tart's your thing,then you might like this.
Mix #164 Ankle Breaker
1oz 151 rum* 1oz Cherry Heering 1oz lemon juice 1/2 oz simple syrup
Shake with ice and pour into double rocks glass.
*I used Wray & Nephew Overproof.
I came across this recipe in a Facebook group. According to Beachbum Berry's book Remixed,this was created in the Swamp Fox Room bar in the Francis Marion Hotel in Charleston, South Carolina sometime in the 1950's. It was inspired by a story about hero of the Revolutionary War,General Francis Marion(AKA,the Swamp Fox),who supposedly broke his ankle jumping from a second-story window of the hotel while trying “to escape sober from a party at which this drink was flowing too freely.” Again,no idea if this is true but a good story is a good story. While 151 rum is intended for this,the poster used Wray & Nephew Overproof(which is "only" 126 proof) and since I have W&N and have been meaning to use it more,I used it too. And since I like funk I also doubled down and used Demerara syrup instead of regular simple. Very nice. This drink is very daiquiri-like. The rum really came forward with just a bit of cherry finish. Of course with overproof rum it had some kick. I'm going to make this again with some other rums just to play around with it.
So until next time,have a cocktail and enjoy the pretty flowers.
One more cherry drink.
The Singapore sling was created around 1900 at the Long Bar in the Raffles Hotel in Singapore by bartender Ngiam Tong Boon.
(Ngiam with his wife on the left)
Originally called the Gin Sling,it was intended as a drink for women. This is because at the time it was socially unacceptable for women to drink alcohol in public,so Ngiam made the cocktail look(and taste/smell) like fruit juice to enable women to drink it. It has since become a classic Tiki drink,although there are many variations. Many of the new ones drop back the pineapple juice and add club soda,or do other things that completely change the drink. As with many Tiki drinks,the actual lore behind it is pretty conflicting and confusing,but as I like to say,a good story is a good story. The pic below is from a friend who actually met Ngiam's grandson and got a drink card from him,so I'm going with this being the legit recipe.
Mix #165 Singapore Sling
1oz gin 1/2oz Cherry Heering 1/4oz Cointreau 1/4oz Benedictine 4oz pineapple juice 1/2oz lime juice 2 tsp grenadine 1 dash Angostura bitters
Shake with ice and strain into hurricane glass.
Sweet and fruity,you barely taste the alcohol. The grenadine comes forward and the pineapple and cherry finish it. There's also just a touch of honey aftertaste. With only an ounce of true liquor it's a low octane drink,and with it's fruity taste and bright red color it would make a great cookout drink. I was able to get some Benedictine from friends,if you don't have this you can sub Drambuie. Use one of these though as anything else will change the drink too much.
So make yourself the 'official drink' of Singapore,and enjoy the flowers before they're gone.
Bartending.
(always remember to dress appropriately when bartending)
So I'm not a bartender,but I play one when I go to parties. And this past weekend I was at a friend's house for burgers,music,and of course cocktails. He enlisted me to be his bartender,and I did two drinks batched style in pitchers for the guests.
As per usual,my drinks got rave reviews. Here's what we served:
Mix #166 Don's Special Daiquiri
1oz gold rum 1/2oz light rum 1/2oz passion fruit syrup 1/2oz honey syrup 1/2oz lime juice
Shake with ice and strain into chilled glass.
Sweet,but no too sweet,with a honey finish. This is the '70's version of Don's 1934 Mona Daiquiri. His used a special thirty year old rum,but it works just fine with regular rum.
Mix #22 Remixed Zombie
1.5oz gold rum 1.5oz dark rum 1oz 151 Demerara rum 3/4oz lime juice 1/2oz Don's mix * 1/2oz falernum 1tsp grenadine 6 drops absinthe dash Angostura bitters 6oz crushed ice
Blend at high speed for 5 seconds. Pour into tall glass and add ice to fill.
*Don's Mix is 2 parts white grapefruit juice to 1 part cinnamon syrup,I've used regular grapefruit juice with good results.
Spicy,cinnamon-y,citrus-y,this drink is legendary for its kick. With four ounces of rum,one of which is 151,there's a reason Don would only serve you two of these. More than two and you'll feel like the walking dead the next morning. We did small cups that were about equal to a triple shot,and limited the guests to two since our host didn't want to hurt them.
On the subject of bartending,here are some of the tools I use for my mixings.
The Difford's Easy Jigger is great for mixing cocktails due to the markings in many sizes and measurements. It does ounces,milliliters,and even tea and table spoons. It goes up to two ounces and all the way down to 1/24. It allows you to get precise measurements to ensure your cocktails turn out right.
Bee Chill ice cube trays. Tiki drinks are best made with pebble or cracked ice,but ice makers are expensive and a pain to clean. These silicon trays make hex cubes about as big around as a nickle. You can find them for cheap at TJMaxx or Marshalls. They also have these mini trays:
These make proper pebble ice,but are a pain to use. I bust these out when I'm feeling fancy.
A jelly jar. What's Tiki about a jelly jar? Well back in 2020 Trader Vic's did a jar for Mai Tai day. The idea was to pour the ingredients into the jar with ice,screw on the top and shake,then remove the top and drink from the jar. Brilliant! A shaker and glass in one,so you only have to clean two things(jigger,jar) instead of three(jigger,shaker,glass/mug). This appeals to the bachelor in me. And it's classy as long as you hold up your pinkie while drinking. That jar is in my collection,but for a user I picked up a fancy Italian one at the Container Store.
So if you need a bartender for your party,I only charge in food and rum.
More Mai Tais.
There is of course only one real recipe for the Mai Tai,but that doesn't mean it isn't fun to make tweaks and riffs. Here are a few I've recently come across.
Mix #167 Frankie's Mai Tai
1oz Myers's dark rum 1oz Lemon Hart 80 proof rum 1oz orange curacao 1oz orgeat 1/2oz simple syrup half a large lime
Squeeze the juice from the lime half into a double-old-fashioned glass and drop in the rind. Add the rest of the ingredients and fill with ice. Pour contents into shaker,shake,then pour back into glass.
The Mai Tai served at Frankie's in Vegas. Way sweet and the curacao really comes forward. I love their Fink Bomb,but this is not the way to make a Mai Tai. It's too sweet and a Mai Tai is all about balance;none of the ingredients should really come forward,it should just taste like Mai Tai. Hey,can't win them all,even the Pythons had a couple stinker episodes.
Mix #168 Undertow Mai Tai
1oz Smith & Cross rum 1oz Rhum J.M V.S.O.P. rum* 1oz lime juice 3/4oz orgeat 1/2oz Cointreau Noir*
Shake with ice and pour into double rocks glass.
*See below.
Another bar Mai Tai,this time from the Undertow locations in Arizona. A touch sweet,but overall enough of a balance that I liked it. A bit more kick than a regular Mai Tai due to the S&C. Give it a try if you want some variety in your Mai Tais. I used Rhum Barbancourt instead of J.M V.S.O.P. Both are agricoles,which means they're made from sugar cane juice instead of from molasses like most rums. This makes them extra funky and flavorful,but the S&C plus Noir help keep it in its place so as not to overwhelm the drink. I also made my own Noir. According to my research,Cointreau Noir is Cointreau and cognac in a 70/30 blend. So I mixed 70ml of Cointreau to 30ml of VSOP brandy to make my own. It's very similar to Grand Marnier,maybe a bit drier. I still prefer Pierre Ferrand in a Mai Tai,but this works pretty good as well.
Mix #169 Breakfast Mai Tai
1.5oz Smith & Cross rum 1/2oz Gifford Banane du Bresil 1oz lime juice 1/2oz orgeat 1/4oz cinnamon syrup 3/4oz Coruba rum
Put everything except Coruba into a shaker with a couple ice pellets and shake until they're gone. Then pour into double rocks glass,add Coruba,and top with ice.
Created by Fanny Chu at the Donna in NYC. So I've no idea what this has to do with breakfast,other than eating cinnamon rolls. The cinnamon really comes forward. There's a touch of banana at the end,but this is basically a cinnamon Mai Tai. It's also got plenty of kick due to the one and a half ounces of Navy rum. A couple of these and you'll want to go back to bed. The instructions are also odd,the Coruba isn't a float,it's going to mix in when you add the ice so you might as well just shake everything together. At the end it just didn't do anything for me,but if you're into cinnamon give it a shot.
So go ahead and explore the limits of Mai Tai. After all,variety is the spice of life.
An apple a day…………
The old adage states 'an apple a day will keep the doctor away'. That is unless you put the apple in a Tiki drink and have too many. Apple cider is used in many seasonal Tiki drinks,but apple juice is uncommon. Still,there are some recipes that use it. Here's a sampling to enjoy.
Mix #170 Tropical Blizzard
1oz coconut rum 1oz blue curacao 1.5oz orange juice 1/2oz apple juice
Shake with ice and pour into glass.
From Tiki Bar TV's fourth season holiday special,this is coconut and citrus forward with a curacao finish. It's good,but you really don't taste the apple. Use a good curacao like Senior because you will taste it.
Mix #171 Native Drum
2oz gold Demerara rum* 3/4oz sweet vermouth 2oz apple juice 1oz lime juice 1/2 simple syrup 1/4oz orgeat
Shake with ice and pour into mug.
*I used regular Lemon Hart.
From the drink card of Home Aloha's mug of the same name. Sweet,but not too sweet,this one you can really taste the apple juice. I used regular Demerara instead of gold and it turned out nice. If you like apple,you'll love this.
Mix #172 Floridian Fall
2oz Siesta Key spiced rum 2oz apple cider 1oz orange juice 1/2oz orgeat 2 dashes orange bitters
Shake everything until frothy,then pour into glass with ice.
From Siesta Key rum's website,this is sweet and spicy with an orange finish. An apple cider drink you can have year round. Also a fan of their spiced rum for my other mixings.
Mix #173 Untitled
1.5oz spiced rum 1/2oz bourbon 3oz apple cider 3/4oz lemon juice 1/2oz cinnamon syrup 1/4oz allspice dram 3 dashes Angostura bitters
Shake with ice and pour into mug.
Facebook user Michael Jobe posted this experiment to a Tiki recipe group. He said it was a little too diluted and sweet,and he was right. From the comments I added a quarter ounce of Cointreau and that helped. Some tweaking and this could be a nice Xmas drink. I might have to come back and play with this next year.
So you don't have to wait until the holidays to enjoy apple/cider in your Tiki drinks. I ke ola,huli pau!
Bits and Bobs….
While I normally have a theme to my posts,this week I'm just clearing out some random recipes I've mixed. Enjoy.
Mix #174 Dr Funk
2 1/4oz black pot still rum 1/2oz lime juice 1/2oz lemon juice 1/2oz Demerara syrup 1/4oz grenadine 1/4oz absinthe 1oz seltzer
Shake everything except seltzer with ice,pour into glass,top with seltzer and stir.
Created by Don Beach sometime in the 1950's,this was named after the physician Robert Louis Stevenson had in Samoa named Dr Bernard Funk. Originally intended as a cure for laziness,it was made to make the absinthe more palatable with citrus and sugar,but Don added rum to make it a proper Tiki drink. It's super funky with the grenadine coming through and an absinthe finish. You'll either love it or hate depending on how much funk you can stand. I think Bootsy would have approved.
Mix #175 Passport to Martinique
1oz Denizen Merchant Reserve rum 1/2oz unaged Martinique rum 1/2oz Wray & Nephew overproof rum 1oz lime juice 1/2oz passionfruit syrup 1/oz orgeat 1/4oz orange curacao
Shake or blend with one cup crushed ice and pour into glass.
A drink from the 2022 Hukilau convention,this has a nice sweet/tart balance with heavy agricole funk. Another drink for folks who like it funky. Good bit of kick too.
Mix #176 Quarantine Order
1.5oz Appleton Signature rum 1.5oz Smith & Cross rum 1oz lime juice 1oz grapefruit juice 1/2oz cinnamon syrup 1/2oz passionfruit syrup 5 dashes Angostura bitters
Shake with ice and pour into mug.
From Wiliam Prestwood at Pagan Idol,you can guess from the name why it was created. The cinnamon comes through without real burn(think cinnamon roll),while there is some tartness and funk. The S&C gives it kick. A good drink for when you're stuck at home.
Mix #177 Lost Lake Cocktail
2oz dark Jamaican rum 3/4oz passionfruit syrup 3/4oz lime juice 1/2oz pineapple juice 1/4oz maraschino liqueur* 1/4oz Campari*
Shake with ice and pour into mug.
*I used Cherry Heering and Aperol.
The signature cocktail of the now shuttered Lost Lake bar in Chicago,which unfortunately closed due to COVID. The original was made with passionfruit liqueur,but the syrup is much easier to find. A nice blend of sweet and tart with the aperitif finishing. Use your favorite Jamaican rum to keep this modern classic alive.
Mix #178 Bolo
1oz gold Puerto Rican rum 3/4oz aged Martinique rum 1oz pineapple juice 1/2oz lime juice 1/2oz passionfruit syrup 1/oz honey syrup 1 dash Angostura bitters
Blend with ice for five seconds and pour into hollowed out pineapple.
So the story goes that this is an adaptation of Don Beach's Pi-Yi cocktail. Mr Beach was notorious for encoding his recipes to keep them from being stolen. Beachbum Berry worked with former Don bartender Bob Esmino to come up with this recipe. There are several variations which use the same ingredients,just with slightly different proportions,so feel free to play with tweaking this to get it the way you like. Sweet and fruity with rum funk on the end,you could call it a Boo Loo Lite. Very nice. And no,I didn't use a hollowed pineapple again,I'm too lazy of a bachelor.
Mix #179 Alice on South Island
1.5oz 151 Demerara rum 1/4oz maraschino liqueur* 1.5oz lemon juice 1oz passionfruit syrup 1oz cream of coconut 12 drops absinthe
Shake vigorously with ice and pour into mug.
*Again I used Cherry Heering.
From the drink card of Lost Temple Traders' Mad Tiki Cup mug(I have the set,but used the pic off their site because they're better photogs than I am). It's sweet and fruity with an absinthe finish. With an ounce and a half of 151,after a couple of these you'll swear the cat is talking to you. And you won't care. A good drink to finish off 'one of those' weeks.
Until next time folks.
Concentrate…con-cen-trate…
Trader Vic created the Mai Tai in 1944. It's since become the most famous Tiki drink,and my personal favorite. Normally you would need five ingredients to make one,but Trader Vic has products that will let you do it with only three. Rum,lime juice,and one of their mixers.
The first is Trader Vic's Mai Tai Mix. Now,all respect to the Trader's,but this really isn't worth getting unless you mean to mix a bunch of drinks for a cookout with non-Tiki people. If Mai Tais are pizzeria pizza,then this is Hot Pockets pizza. It makes Mai Tais that are a bit on the sour side and just aren't that great. Skip this.
Next is Trader Vic's Mai Tai Concentrate. This is actually pretty good. Two ounces of rum(two dark or one each of dark and gold),three quarters of an ounce of concentrate,and an ounce of lime juice and you have a passable Mai Tai. Not as good as a scratch made one,but pretty good. Think of it as frozen pizza. If you're going camping this would be an excellent way to have Mai Tais without dragging along five bottles. The concentrate has also been used to make other Tiki drinks,and here's a couple that I've made.
Mix #3 TV's Guava Tai
1oz gold rum 1oz light rum 3/4oz Trader Vic's Mai Tai Concentrate(not mix) 1oz guava juice 1/2oz lime juice.
Shake with ice and pour into Mai Tai glass.
A guava-flavored Mai Tai. If you like guava,you'll like this.
Mix #180 Pinky Gonzalez
2oz tequila 3/4oz Trader Vic's Mai Tai Concentrate 1/2oz lime juice
Shake with ice and pour into mug.
This Trader Vic creation is basically a tequila Mai Tai. If you like tequila,give it a try. They even have a Cinco de Mayo glass just for it.
Mix #181 Moku Nani(Beautiful Island)
1oz light rum 1oz dark rum 1/4oz Trader Vic's Mai Tai Concentrate 1/4oz orange curacao 1.5oz orange juice 1oz pineapple juice 1/2oz lemon juice 1/4oz lime juice 1/4oz passionfruit syrup
Flash blend with ice and pour into Green Marine Tumbler.
Tart and citrus-y,this would be a good drink for a hot day.
Mix #182 Drum of Ku
1.5oz 151 rum 1/2oz sloe gin 3/4oz Trader Vic's Mai Tai Concentrate 1.5oz cranberry juice 3/4oz lemon juice 1/4oz lime juice 2 dashes Angostura bitters
Flash blend with ice and pour into mug.
Woof. With an ounce and a half of 151,your head will beat like a drum if you have more than two of these. This is slightly tart with the cranberry juice coming forward and a Mai Tai finish. Quite good but very strong.
So concentrate on your mixings. It may not help you to find enlightenment,but you'll have some stories to tell.
Frack! Fell! Gorram!
What you'll be saying tomorrow morning if you have a few of these. I've had this one in the queue for awhile,but didn't really have a post to put it in,so I decided to just do a solo post on it.
Mix #183 The Third Oath
2.5oz Plantation OFTD 1.5oz cinnamon syrup 1oz lime juice 1/2oz grapefruit juice 1/2oz falernum 2 dashes Angostura bitters 6 drops absinthe
Shake with crushed ice and pour into mug.
Created by Jason Alexander(the bartender,not the Seinfeld actor),it's very cinnamon-y with lots of burn and a strong punch due to all that OFTD. If you love cinnamon,this is the drink for you. You can also sub in regular octane rum if the overproof is too much,or 151 if you've had one of those weeks and don't plan to leave the couch.
You've been warned.
Shhh,it's a secret…
'Don's Mix' is a secret ingredient used in many Tiki drinks. That is,it used to be a secret until it was unearthed by Jeff "Beachbum" Berry. Donn Beach used to encode all his recipes to prevent rivals from stealing them,so for the longest time no-one knew what his drink and syrup recipes actually contained. Beachbum played Tiki archaeologist and was able to discover that Don's Mix was a two-to-one ratio of white grapefruit juice and cinnamon syrup. Because of this,many classic Tiki drinks can be properly made as intended. It also features in many modern recipes. White grapefruit can be a bit hard to find,so I've used regular red grapefruit and think it tastes just fine. I've used Don's Mix to make classic Zombies,and here are three modern Tiki drinks that feature it.
Mix #184 Arkham Kula
1.5oz Plantation Xaymaca rum 1/2oz Plantation OFTD rum 3/4oz lime juice 3/4oz orange juice 3/4oz Don's Mix 1/2oz honey syrup 1/2oz passionfruit syrup
Shake or blend with ice and pour into zombie glass.
From the book Minimalist Tiki and created by Jason Alexander,this is a sweet drink with a bit of cinnamon burn to finish. The OFTD gives it a bit of kick. A nice classic-styled Tiki drink.
Mix #185 Commando Life
2oz Plantation Stiggins' pineapple rum 1oz Don's Mix 3/4oz Giffard Banane Du Bresil liqueur 3/4oz lime juice 1/2oz passionfruit syrup
Shake with plenty of ice and pour into snifter.
Another Jason Alexander creation from Minimalist Tiki(this guy knows how to make a drink) it's sweet with a banana/cinnamon finish. A nice summer-y drink.
Mix #186 Muertito Vivo
1.5oz aged(8yrs+) dark rum 1/2oz 151 Demerara rum 3/4oz Jagermeister 3/4oz Don's Mix 3/4oz lime juice
Shake with ice and pour into mug.
From the book,Tiki: Modern Tropical Cocktails,I decided to try it after reading a posting on Facebook. It turned out to be super tart and very Jager forward. I wound up adding Demerara syrup to finish it. If you like sour and licorice,give this a try,but one-and-done is plenty for me.
So remember the secret formula to add to your Tiki drinks. Don't worry,I won't tell(rule #2).
Don's Mix = 2:1 white grapefruit juice to cinnamon syrup
Fangtastic.
Donn Beach created many famous Tiki drinks. One of the less common ones is the Cobra's Fang. This is due to the fact that a proper Fang is made with fassionola syrup. Fassionola is a bright red,sweet syrup made from a mixture of fruit juices and was supposed to be the syrup used in the original Hurricane recipe. Today,only a couple companies make proper fassionola making it difficult to find. Grenadine and even Hawaiian Punch have been used as a substitute,but they are not the same. While researching a posting on fassionola syrup,I came across the Fang and decided it needed its own posting. Here is the classic Don the Beachcomber Cobra's Fang:
Mix #187 Cobra's Fang
1.5oz dark Jamaican rum 1/2oz 151 Demerara rum 1/2oz falernum 1/2oz lime juice 1/2oz orange juice 1/2oz fassionola syrup 1 dash absinthe 1 dash Angostura bitters
Flash blend with ice and pour into tall glass. Can also be shaken with ice.
Sweet and berry flavored,similar to a Hurricane but not as sweet. The falernum and absinthe add some spice to give it complexity,and the 151 gives it some punch. Think of this drink as a civilized Hurricane. A nice summer drink with layers of flavor that gives yo a nice buzz without completely slamming you.
Of course,as with most classic Tiki drinks,there have been many riffs made over the years. Here a few I've enjoyed.
Mix #188 Mai Kai Cobra Fang
1oz dark Jamaican rum 1oz aged Jamaican rum 3/4oz falernum 1/2oz fassionola syrup 1oz orange juice 3/4oz lime juice 1/4oz grenadine 1/4tsp absinthe* 2 dashes Angostura bitters
Shake with ice and pour into Zombie glass.
*About 20-25 drops.
The Mai Kai's spin on the classic Cobra's Fang. It's less sweet and more citrus-y with a bit less punch. Try both versions and see which you like the best.
Mix #79 Vampire's Fang
1.5oz Plantation OFTD rum 3/4oz grapefruit juice 1/2oz lime juice 1/2oz grenadine 1/4oz allspice dram 1 dash Angostura bitters
Shake with plenty of ice and pour into snifter glass.
From The Search for Tiki's 2022 13 Nights of Tiki Frights,it's citrus-y with a touch of spice. Much less sweet than the classic,it lives up to its namesake thanks to the overproof rum;it will bite you.
Mix #189 Sidewinder's Fang
1oz dark Jamaican rum 1oz demerara rum 1.5oz lime juice 1.5oz orange juice 1.5oz passionfruit syrup 3oz club soda
Shake everything except soda with ice and pour into large snifter glass. Add soda and stir.
From the former Lanai Restaurant in San Mateo,CA,this was created in the 1960's. It's tart and citrus-y with a sweet passionfruit finish. The three ounces of soda water it down a bit,if I were to do it again I would cut it in half. And interesting spin on the classic. If you're not into sweeter drinks,give it a try.
So enjoy a Fang drink,but don't put away your bottle of fassionola just yet. I'm working on a full post featuring the scarlet syrup.
Passion for fassion.
Fassionola,also known as passionola,is a sweet syrup used in some Tiki drink recipes. It's bright red like grenadine,but much more berry flavored. It is a bit rare though,as only a couple companies make it. Part of this has to do with the crazy history of the stuff.
It is believed to have been created around 1916 by a German immigrant named Victor Kremer. He was a druggist,and back then drug stores often contained a soda bar. Victor and his wife created a passionfruit flavored syrup for sodas and ice cream. It was originally called Passiflora,then the name was changed to Passionola. It was made in three colors: red,which was berry flavored,gold,which was passionfruit flavored,and green,which was lime flavored. At the time it was pretty much just used for soda and ice cream,although it and other flavorings were used to make drug cocktails as well(ever wonder where the 'coke' in Coca-Cola came from?). Several companies were involved in producing it,but it wasn't until around 1956 when the Jonathan English Company took up the mantle,and they continue to produce it today. Don Beach is sometimes credited with being involved with passionola,but neither he or Trader Vic used the stuff until much later in the '60's and '70's. Passionola pretty much was out of the realm of Tiki until that time. It also took a hit in the '60's,when it became associated with so-called 'stag pills':
(From the upcoming book Fassionola by Martin Lindsay. Doesn't sound much different from today's ads,does it?)
Passionola was mentioned by name in the 1963 Congressional report,Frauds and Quackery Affecting the Older Citizen, Hearings Before the Special Committee on Aging, United States Senate. A year later,the US patent office granted a patent for fassionola,which helped disassociate the syrup from the scandal. It was after this Don and Vic started using it in some of their drinks,since now it didn't have a negative connotation. Today it's being used more and more as an exotic ingredient in modern Tiki drinks. BG Reynolds makes it in limited batches,so you have to get on their mailing list or check their site to see when it's available. Jonathan English is still making it,in several flavors,but they don't sell online. You either have to visit them in person,or search for listings on eBay(which is where I acquired mine). There are also a couple of small batch companies making it,but you'll have to do some searching for them.
So enough history,let's get to mixing. Here's a few Giltron approved recipes I think you'll like. Enjoy!
Mix #190 Pi-Yi
1oz light Cuban rum* 3.4oz gold Cuban rum* 1oz pineapple juice 1/2oz lime juice 1/2oz passionola red 1tsp honey syrup 1 dash Angostura bitters
Blend with 6oz crushed ice for five seconds and pour into hollowed-out pineapple.
*Since Cuban rum is hard to come by,you can substitute Virgin Islands or Puerto Rican rum.
Created by Donn Beach around 1937,this has a sweet start with a tart finish. No,i didn't use a hollowed-out pineapple,I've done that once already. It's a nice summer-y drink that's not too strong.
Mix #191 Cannibal Cooler
3/4oz Plantation 3 Star rum 3/4oz Plantation Original Dark rum 1/2oz Plantation OFTD 1.5oz orange juice 3/4oz lime juice 3/4oz fassionola 1/4oz cinnamon syrup 1.5oz club soda
Flash blend everything except soda. Pour into tall glass,top with soda and stir.
Another Jason Alexander creation,it has a nice sweet/tart blend with citrus and a cinnamon finish with plenty of kick. Another excellent cocktail from the master. (bonus cool points if you saw the movie the pic is from)
Mix #192 Welcome to Georgetown
1.5oz El Dorado 3 1/2oz Lemon Hart 151 1/2oz creme de cacoa 3/4oz fassionola 1/2oz lemon juice
Shake with ice and strain into coupe glass. Add some grated nutmeg to top.
From master mixologist Brian Maxwell ,this is sweet,the fassionola comes forward and the chocolate finishes with some spice from the nutmeg. The 151 gives it kick. A bit of a foo-foo drink but I liked it.
Mix #193 Alucard's Cup Of Blood
1oz Plantation Isle of Fiji rum 1oz Wray & Nephew overproof rum 1oz pineapple juice 1oz lemon juice 1/2oz falernum 1/2oz fassionola 1 dash Angostura bitters 1 dash absinthe
Blend with crushed ice and pour into Mai Tai glass. Garnish with something spooky.
Created by Facebook user Andrew Campbell,this blood red drink has a nice sweet/tart blend with plenty of funk and plenty of kick. Will definitely bring this back out for Halloween.
Mix #33 Megalodon
1oz Lemon Hart 151 1oz white rum 1.25oz lime juice 1oz agave syrup 1tsp red fassionola
Blend with a cup of ice for 5sec.
Just had to repost this since it's so good it's in my regular roster of mixes. Delicious with plenty of kick.
Find a bottle of fassionola and try something new. You can even sub it for grenadine to mix things up. Hipa Hipa,i ke ola!
Summer in the City.
It's Summer in DC and with the heat and humidity climbing,a cool drink is just what you need. And if there's some alcohol in it,that'll just add to the fun. For this installment,I decided to go 'Tiki adjacent' with two of the five hottest summer drinks according to local bartenders. They might not be exactly Tiki,but the ingredients and flavors are what you would expect from good drinks at a proper Tiki bar. Enjoy!
Mix #194 Something Blue
2oz blanco tequila 3/4oz lime juice 1/2oz amaretto* 1/4oz blue curacao 1/4oz Demerara syrup black salt
Salt the rim of a glass. Shake all ingredients with ice and pour into glass.
*I used Disaronno.
From bartender Darlin Kulla at The Grill,this margarita riff is very tequila forward and citrus-y tart. I actually added another quarter ounce of Demerara syrup. I also didn't salt the rim of my glass(not my thing). If you like tequila margaritas,give this a try. The blue color also makes for a cool looking party drink.
Mix #195 MF Zucca
2oz spiced rum 3/4oz passionfruit syrup 1/4oz amaro* 1/4oz lime juice
Shake with plenty of ice and pour into glass.
*I used Aperol.
Created by bartender Danny Gonzalez of Maketto,this is a very interesting drink. It's bitter on the nose,but very sweet tasting. Very nice. A complex tasting drink you could serve at parties to impress your guests. I used Sugar Hill spiced rum,but it's no longer available. I look forward to trying this with other spiced rums. I think it would be a good test bed for checking out the taste of a spiced rum in a cocktail. BTW,in case you're wondering where the drink's name comes from,the bar uses Rabarbaro Zucca as their amaro.
So Summer heat may be here,but there is relief. Stay cool folks.
Countdown…4…3…2…1
Well,here we are. Counting down the last few mixes until I hit number TWO HUNDRED. As I like pirate stuff,these all have a pirate and/or nautical theme. Enjoy!
Mix #196 Captain Ron
1oz Haitian agricole rhum 1oz rye whiskey 3/4oz lemon juice 3/4oz velvet falernum 3/4oz grenadine
Shake with ice and strain into chilled glass.
Created in 2020 by bartender Bryan Crowder in the Ice Plant Bar in St. Augustine,FL,this is sweet and funky with a spice and whiskey aftertaste. The bright red color is also cool. A good drink to try if you're looking for something a little different.
Mix #197 Captain's Blood
1.5oz dark Jamaican rum 1oz lime juice 1/3oz honey syrup 1/4oz falernum 2 dashes Angostura bitters
Shake with ice and strain into chilled glass.
Created by Doug Winship(whose blog is down),this is very tart with a bit of sweet and spice at the end. Good if you like tart,but I added some Demerara syrup.
Mix #198 Aquadisiac
2oz gold rum 1oz lemon juice 1/2oz blue curacao 1/2oz orgeat
Shake with ice and pour into glass.
This bright turquoise concoction is from Beachbum Berry. It's basically a slightly tart Mai Tai. A nice summer drink and also good for folks who like to try Mai Tai riffs.
Mix #199 Deep Blue Sea
1.5oz light rum 1/2oz blue curacao 1/2oz lime juice 1/2oz lemon juice 1/2oz fassionola 1/2oz orgeat 1/4oz allspice
Shake with ice and pour into mug.
So,one of the reasons I didn't post actual pics of the drink is because it didn't turn out a pretty color. Despite the blue curacao,the Jonathan English fassionola I used caused it to turn a grape-ish purple. It tasted good with a nice sweet/tart balance and a bit of spice on the end,but this is a drink you want to serve in an opaque mug. Creator Brian Maxwell did this on his blog,but I've seen posters on Youtube and Facebook who got a pretty blue color. I think they may have gamed the system somehow. In any case,this is another winner from Brian,just don't put it in a glass.
Well,that's 199 down. Next is the big two-o-o. And it's gonna be a good one. Stay tuned folks. Aloha!
A double century.
Well,here we are folks,my two hundredth mixing. It's been a long journey,and I'd just like to pause for a moment to thank my poor liver,which has been by my side(well,actually in my side) through the whole ordeal with nary a complaint(unlike my head,which has complained a few times). For #200 I chose a drink from the famous Tiki-ti,an LA icon since 1961. Established by Ray Buhen,it's still open and still family owned. If you ever find yourself in the City of Angels,you should definitely make the pilgrimage here.
The drink is the infamous Puka Punch.
I say infamous because not only does it pack a punch,but it was described by a Reddit poster as one of the biggest pains in the butt he'd ever made due to the list of eleven ingredients. Of course this didn't put off your Uncle Giltron;I've survived multiple Zombies and the mighty Boo Loo,and my extensive inventory of mixers includes everything I needed. So without further ado,I present to you my two hundredth mixing. Enjoy!
Mix #200 Puka Punch
2oz light rum 1oz dark rum 1/2oz overproof rum 1oz orange juice 1oz pineapple juice 1/2oz lime juice 3/4oz passionfruit syrup 1/2oz honey syrup 1/2oz simple syrup 1/4oz falernum 2 dashes Angostura bitters
Shake everything except overproof rum with ice and pour into brandy snifter. Float overproof on top.
Very sweet,with honey in the body and a touch of spice in the finish. And with all that rum it's quite strong. For my rums I used Plantation 3 Star,Coruba,and Plantation OFTD. Lemon Hart 151 would've normally been my choice for an overproof float,but I decided to cut my liver and head a break on this one. Like the Boo Loo,this goes down real easy and the rum will sneak up on you if you're not careful. This is also not a drink you'd want more than one of,as all that rum and sweet will hang you over. But it's perfect if you're just sitting on the couch watching old black & white movies and want a nice buzz. It will improve the cheesy old special effects.
Hope you enjoy my bicentennial mixing. I'm sure I can find enough recipes to take this blog to 300,so stay tuned. Mahalo!
Ohhh....mama!
Happy 4th of July folks,I hope you had a good one. This week we're going to look at the drink I made for the 4th,the Bahama Mama. Some might say it's tourist,not Tiki,but it can be found in many Tiki bars,and the former Lost Lake of Chicago had their own version,so that counts. The thing about the Bahama Mama is that there really isn't a singular proper recipe. Unlike the Mai Tai,it can't be traced to one bartender or bar. Even the origin of the name is hazy. Some say it was named for Caribbean dancer Dottie Lee Anderson whose stage name was Bahama Mama,some say it came from a song by George "King of Goombay" Symonette,a famous Calypso singer.
If you do a deep dive into the 'net,you'll find recipes where it's shaken,blended,or even layered. There's recipes with and without grenadine,with and without banana liqueur,the juices change,and I found one that calls for coffee liqueur. I even found a posting from a bartender on Reddit who claimed that he just made his from whatever he had behind the bar and proudly proclaimed that he would "go to his grave without learning a proper recipe". So basically,if you ever order a Mama at a bar,you'll get what they think it should be(or what the bartender feels like). In order not to waste your rum,I've tried a couple recipes that I can recommend,and one that shows you how to spot a bad drink. Enjoy folks.
Mix #201a Elevated Bahama Mama 1
1oz Plantation Xaymaca rum 3/4oz light overproof rum* 1oz pineapple juice 1oz lemon juice 1/2oz cream of coconut 1/2oz pomegranate syrup 1/4oz orange curacao 1/4oz banana liqueur
Shake with five ice cubes for five seconds and strain into glass with ice.
*I used Wray & Nephew Overproof.
From the former Lost Lake bar,this is fruity and sweet with a citrus aftertaste. The overproof also makes it strong. It's called 'elevated' because it was made to be a properly balanced drink that you'd be willing to make again. A bit touristy,but quite good. I wouldn't be ashamed to serve it in my bar.
Mix #201b Elevated Bahama Mama 2
1oz Appleton 12yr rum 3/4oz Smith & Cross rum 1oz pineapple juice 1oz lemon juice 1/2oz grenadine 1/4oz orange curacao 1/4oz banana liqueur
Shake with ice and pour into glass.
Remember how I said that there wasn't a single proper recipe? Well the internet can't even seem to agree with the recipe from Lost Lake. This is another 'official' version I found. It's sweeter than the above because the grenadine comes forward more than the pomegranate syrup did. It has some kick due to the Navy rum,but not as much as the first. Not bad,if you like sweeter drinks give it a try. I do prefer the first one though.
'The Bahama Mama'
1oz spiced rum 3/4oz coconut rum 3/4oz banana liqueur 2.5oz pineapple juice 1oz orange juice 1-2 Tbsp grenadine
Shake with ice and pour into something.
So you'll notice that I didn't number this recipe. That's because it doesn't count,this is your lesson in how to spot a bad drink. One to two tablespoons means a half to a full ounce of grenadine. That's a lot. And that's all you'll really taste in this hot mess. It's way too sweet because there's almost no sour to balance it(note the lemon in the Elevateds). I also stated 'coconut rum' without being specific because the rum specified in the posting I found is something you won't find in my bar. I'm not the worst of rum snobs,but I'm not mixing with rail. If your bartender serves you this,send it back and/or find another bar. And if they toss on an overproof float,they're just trying to give you a hangover. You've been warned folks.
I hope this has been informative for you. If you just want to get hammered on vacation,then go ahead and order a Mama at the beach bar. If you want something you'll enjoy,use one of the two numbered recipes above.
And now I'll close with some good music and a tribute to the Fourth by an American icon. Aloha!
Just when you thought it was safe to go back in the water….
So the bad news is the weather in DC is in the 90's with humidity in the stupids,which means I'm not leaving my apt on my days off. The good news is it's time for National Geographic's Sharkfest again,so I've got plenty of TV to watch! And of course I need a cocktail to sip while sitting on the couch,so I give you more shark-themed Tiki Drinks. Enjoy!
Last year I did a drink called the Shark Bite,which really wasn't that great. Blood in the Water is a riff on the Shark Bite,and the recipes I found didn't sound any better,so I decided to play with it. The result:
Mix #202 Giltron's Blood in the Water
1oz light overproof rum* 1/2oz Cherry Heering 1/2oz blue curacao 1/4oz lime juice 1/4oz lemon juice 1/2oz simple syrup
Shake everything except Heering with ice and pour into double old fashioned glass. Drizzle Heering on top.
*I used Wray & Nephew.
My riff is a bit tart,but not too sour,and the overproof gives it the bite you want in a shark-themed drink. Much better than last year's mixing. It has the bloody water look to it until the Heering mixes in,so if you're picky about how your drink looks,use a mug.
Mix #203 Quint's Grog
1oz light rum 1oz dark rum 1oz Demerara rum 1oz honey syrup 3/4oz lime juice 3/4oz grapefruit juice 3/4oz grapefruit flavored club soda
Shake everything but soda with ice and pour into mug. Top with soda.
From Trader Brandon comes a Navy Grog riff. Okay,technically all he did was swap in flavored club soda,but Jaws was a good movie and Quint was cool so here it is. Tastes just like a regular Navy Grog but the grapefruit comes forward more. And it's got plenty of bite.
Mix #204 Don's Shark Tooth
1oz gold rum 1/2oz lime juice 1/2oz pineapple juice 2tsp simple syrup 1tsp syrup from Maraschino cherries* 1oz dark Jamaican rum
Blend everything except dark rum with ice and pour into glass. Float dark rum just before drinking.
*I used Cherry Heering.
Last year I mentioned that Don Beach had his own version of the Shark Tooth,and this is it. It has a nice sweet/tart balance with a cherry finish. Another Don classic.
Mix #205 WP's Shark Tooth
1oz Plantation 5yr Barbados rum 1oz Appleton Estate 12yr rum 1/2oz lime juice 1/2oz pineapple juice 1/2oz cinnamon syrup 1/4oz Maraschino liqueur* 1/2oz 151 Demerara rum
Shake everything except 151 with ice and pout into Mai Tai glass. Float 151 on top.
*I used Cherry Heering.
From Facebook comes Wayne Philipp's riff on the Shark Tooth. Very cinnamon-y with some tart and plenty of bite. I used Heering,proper Maraschino would've made it a bit sweeter. I good strong drink for cinnamon fans.
Mix #206 Tiger Shark
1/2oz gold Puerto Rican rum 1/2oz white Puerto Rican rum 1/2oz 151 Demerara rum 1/2oz lime juice 1/2oz pineapple juice 1/2oz simple syrup
Blend with ice and pour into mug.
From the former 1950's China Trader of Burbank,CA this is a classic Tiki drink with bite. A bit tart for me,but classic fans will dig it.
So kick back with a cocktail and tune in to Shark Fest,just remember to keep your hands and feet in the boat!
Here's to swimmin' with bow-legged women.
Well,we're halfway through Sharkfest,but there's still plenty more to watch. And plenty more sharky Tiki drinks to mix up. Enjoy!
Mix #206 Luau Room Shark Tooth
1.5oz Tanduay rum* 1/2oz sloe gin 1oz lemon juice 1oz passionfruit syrup 1-2oz club soda
Shake everything except soda and pour into Mai Tai glass. Top with soda.
*I used Coruba.
This is the recipe used in the Luau Room bar of the Hotel del Coronado in the 1950's and 60's. It's light and sweet with a gin finish. An excellent summer drink.
I finally picked up some sloe gin which is much sweeter than other gins,and now I'll have to go back over some of my mixings that were supposed to use it and redo them. It really changes the character of the drink,so if a recipe calls for it instead of regular gin,you should use the correct stuff. It's also not bad to make a gin 'n tonic.
Mix #207 Mai-Kai Shark Bite
1oz Plantation 5yr Barbados rum 1oz Appleton Estate 12yr rum 1/2oz lime juice 1/oz pineapple juice 1/2oz rich(2:1) simple syrup 1/8oz cinnamon syrup
Rinse a rocks glass with water and freeze to create an ice shell. Shake everything except Appleton with ice until frothy. Add crushed ice to glass and strain mix in. Serve Appleton on side and pour in as a float.
Ok,so I just shook everything with ice and put it in a glass,and it turned out just fine. This is the Mai-Kai's take on the Shark Bite. It's got a sweet/tart blend with just of touch of cinnamon on the end. A nice drink,but it really didn't stand out enough to me to put it in regular rotation.
Mix #208 Blue Water White Death
2oz silver tequila 3/4oz Cointreau 3/4oz blue curacao 1/2oz lime juice 1/2oz simple syrup few drops grenadine
Shake everything except grenadine with ice and pour into Mai Tai glass. Add a few drops of grenadine to look like blood in the water.
So I found a recipe going around the internet for a 'shark attack margarita'. It was a kitschy drink where you pour grenadine into way too much sweet and sour mix from a plastic shark. I tweaked the recipe and it started out ok until the grenadine kicked in,then it turned out almost undrinkable. Now,there was a '70's movie called 'Blue Water,White Death' that was supposed to be a great white shark documentary,and that was also a hot mess. So I decided to fix this drink and name it after the movie to try and redeem both. The drink is a pretty bright turquoise with the grenadine giving it the 'blood in the water' look,and the tequila gives it plenty of bite. It's very tequila forward,so use the good stuff(I used 1800) with a light taste that goes back and forth between tart and sweet. Only use about six to eight drops of grenadine;too much and it will overwhelm the drink and make it too sweet. And remember the old reel,"one tequila,two tequila,three tequila,floor";this drink will sneak up and bite you like a great white hitting a seal.
So enjoy Sharkfest folks,and have fun at the beach.
