Hot stuff!

Posted by TraderTiki on August 14th, 2007 — Posted in Rum, Sippin' Safari

First off, I want to thank Rick for inspiring me to try this, and also going through all the motions and writing them down before I tried my own failed cooking skills on Don’s Coffee Grog Batter. I am so happy to have a good batch made up now.

Pearl Diver StrainingSo, here are some pics from my painstaking attempt at the Pearl Diver Punch. Sadly, I got nowhere near the beautiful bubbly top as on Kaiser Penguin, but it did start to do so during the last phases of the liquid. Mixing the batter wasn’t difficult, plus the smell of creaming butter always reminds me of baking cookies. What was interesting to me was that the butter still creamed, even though the sugars were dissolved in water. I’m just so used to the idea of the sugar cutting into the butter, but, I suppose it did but just on a more minute level.

Don’t those butter solids just look delish? The good thing is, only the lovely oily essence of the butter was imparted into the drink, so it wasn’t a chunky texture, but instead an oily smooth feeling. It wasn’t very strong, but it was certainly present.

I’m going to have to make this a few more times. Like the Jamoca, I still feel I didn’t capture the true essence of the drink. There are still a lot of tricks to learn and develop.

Pearl Diver Punch

The best part about having the batter done is that I now had Don’s Batter to mix all the other drinks with! Well, what other drink called for it, but Don’s Coffee Grog!

I am a huge fan of the hot Tiki drinks. I think a lot of it comes from the nutmeg, clove, and cinnamon combination (the Thanksgiving spices) that bring the feel and flavor of a good pumpkin pie. Of course, that has absolutely nothing to do with Pumpkin Smash, a pumpkin based liqueur that is just awful. Hot drinks that also come to mind, at least for me, are a nice warm egg nog, or a Thomas and Jeremiah. Hmm, maybe I shouldn’t wait for November to start into those.

But anyway, Don’s Coffee Grog really emphasizes not only the flavors in the coffee, bringing out the citrus and spice, but the vapor from the coffee, combined with the vapor from the Rum, brings the drink up to the nose like nobody’s business. I think that’s one of the truly enjoyable things about alcohol. The vapor brings so much of the essence up to the nose, bringing along with it the scents, spices and flavors of the contained ingredients, really opening up the drink to be enjoyed not only on the way down, but all throughout the system.

Now, unfortunately I had no small metal ladle to use in preparation for the drink. So, for presentation I instead used a metal jigger. This almost became a post about how I lit my copy of Sippin’ Safari on fire, but that would have just been unpleasant. However, I’m finding as I mix more from there, just like my copies of Grog Log and Intoxica, my Sippin’ Safari is now coated with about half an ounce of rum and various citrus.

I’ll have to do a comparison, but something about that 151 Demarara burns a lot better than 151 Bacardi. Maybe it’s the history of the spirit escaping in the form of a flame, or the slight impurities that make it oh so special adding heat and energy. Maybe it’s just really really high proof booze. But anyhow, make a Don’s Coffee Grog yourself, it’s a true delight.

Don's Coffee Grog


Drinks of Tiki Kon V

Posted by TraderTiki on August 13th, 2007 — Posted in Bilge

Here’s a list of recipes from Tiki Kon V! Guests got these down their gullet by the bucketload at my home bar during the weekend. Well, not literally a bucket, but each handcrafted with care. The only time a bucket was used (two buckets!) was when Mrs. Trader and I got hitched. Two 5 gallon buckets, one of Lei Lani Volcano, the other of Coronado Luau special. They were good. Strangely good for something that came out of a bucket. The alcohol mixed in so well, guests were adding their own from flasks. It was a very, very good wedding.

And now, the drinks!

Dead Reckoning by Martin Cate of Forbidden Island

  • 2 oz Cockspur 12 year
  • ½ oz Navan Vanilla Liqueur
  • ½ oz pure maple syrup
  • ½ oz tawny port
  • 1 oz fresh lemon juice
  • 1 oz pineapple juice
  • dash angostura bitters

Shake and strain into a hiball glass over fresh ice and top with 1 oz soda water. Garnish with pineapple wedge, mint sprig, and lemon spiral.

Dark Magic by Craig Hermann

  • ½ oz coffee syrup
  • ½ oz Licor 43
  • ½ oz passion fruit syrup
  • ¾ oz fresh lime juice
  • 1 oz Appleton V/X
  • 1 oz Coruba
  • dash Herbsaint

Add all and 8oz of ice into blender. Blend by 5 one second pulses. Pour into double rocks glass. Garnish with maraschino cherry and lime wheel. With compliments to Jeff “beachbum’ Berry and The Mai-Kai’s Black Magic.

Happy Hoti by Blair Reynolds

  • 2 oz Pyrat XO Reserve
  • ¾ oz fresh lemon juice
  • ½ oz falernum
  • ½ oz rock candy syrup
  • dash Fee Bros. bitters

Shake with crushed ice. Serve in small tiki mug filled with ice. Garnish with mint, cherry.

Sandy Warner by Heather Gregg

  • 1½ oz Cockspur
  • 1½ oz sweet vermouth
  • ½ oz orange curaçao
  • dash Fee Bros. orange bitters

Shake with ice and strain into chilled cocktail glass. Garnish with maraschino cherry.

Fighting Gamecock by Craig Hermann

  • 2 oz Cockspur
  • ½ oz fresh lemon juice
  • ½ oz Fee Bros. falernum
  • dash Fee Bros. orange bitters
  • dash Herbsaint

Stir with ice in mixing glass. Strain into chilled cocktail glass. Garnish with orange spiral.

Luaahi by Craig Hermann

  • 1 oz Pyrat Blanco
  • 1 oz fresh lime juice
  • 1 oz pineapple juice
  • ¾ oz maraschino liqueur
  • ¾ oz Velvet Falernum
  • dash Fee Bros. bitters
  • dash Herbsaint

Blend with 8 oz ice by 5 one second pulses. Pour into TIKI KON 2007 signature Luaahi mug. Garnish with pineapple wedge, maraschino cherry and cocktail umbrella.

Drink and enjoy! And of course, all of these are on the menu at Reynolés Galley, so drop on by if you’re in PDX!


Cigar Pairing, and the Donga Punch

Posted by TraderTiki on August 11th, 2007 — Posted in Rum, Sippin' Safari, Tasting

Tonight, tonight… what a night indeed.

Tonight’s Sippin’ Safari drink was the Donga Punch. A delicious little number featuring Martinique Rum.

I have one bottle of St. James Extra Old I use on rare occasion. The only reason I open it so infrequently is because it is my favorite Martinique of what I’ve tried, and while I could easily drown in the stuff (and the debt which would incur), I prefer to save and savor it for special occasions. A Donn Beach recipe, of course, is a very special occasion indeed. There are only a few ingredients, but in them you can really feel the brilliance of Donn’s drinks. Now, this is not a typical Beachcomber, in that it is missing out on the Absinthe-Sub and Blender mixing he seemed oh so fond of, but it does contain Donn’s Mix, which is Grapefruit Juice and Cinnamon syrup. This pairs with the Martinique fantastically, with the lime to balance the spicy and earthy tones with citrus. This is certainly my new favorite cocktail. Until the next one, of course.

Rum & Cigar pairing

Down at Forbidden Island in Alameda, this is done monthly. For my budget, it’s done a bit less frequently, but is savored when done so. This evening, it was Ron Pampero Aniversario with a Cubano Limitido Fonseca Robusto. The cigar was recommended by the fine folks at Rich’s Cigar shop on Alder in downtown Portland. The Cigar, medium-bodied, carried a nice strong spice which really mixed well the the flavors in the Aniversario. The spice in both mellowed out, bringing out a lot of the calmer sweet flavors. The Rum & Cigar combination is not as commonly done as the Scotch and Cigar, such as those held at Mcmenamin’s, but is just as much the experience. Just choose a good rum, Sea Wynde or Zaya also come to mind as potentially good pairings, and get a recommendation from your local tobacconist. I’m still a newbie to cigars, but this seemed to work pretty well for me.


Notes from the Jungle

Posted by TraderTiki on August 10th, 2007 — Posted in Drinks, Sippin' Safari, Tiki Drinks

The Safari continues!

No flash photography today, it’s too dark, too dangerous, and I’ve run a bit out of places to put garnish!

But, some quick notes from Sippin’ Safari!

Hanalei Rum Punch p.82- I have no idea why I ever stopped eating pureéd bananas.  But I’m sure glad I started drinking them.  The Hanalei House Mix makes it really quick to whip up this tasty and goopy treat.  Very much on the sweet side, and oh so worth it.

Somoan Typhoon p.158 - A sharp, citrusy sweet… though that might be attributed to the bit of Citric Acid I put in my Passion Fruit Syrup (Shh!  house secret!)  The rums are really calm and well-blended, but really come through to kick you in the pants.  Share with a loved one!


Cream Gin Fizz

Posted by TraderTiki on August 9th, 2007 — Posted in Don the Beachcomber, Drinks, Gin, Morning Cocktails, Sippin' Safari

Cream Gin Fizz

Turning through the pages of Sippin’ Safari, what instantly catches my eye but the Cream Gin Fizz!  How wonderful that my obsessions with Breakfast Cocktails and Tiki mix so wonderfully.

So, gathering up my trusty shaker, some ice, and other accoutrements, I set about to the recipe from page 73.

A delightful mix, the all lime really makes it sparkle, and differentiates it from the flowery sweetness of the Ramos Gin Fizz.  The other advantage?  No egg white.

Understand, if someone told me the Zombie was originally mixed with bull’s blood and sheep urine, I’d be in the pasture with a knife and measuring cup.  However, there are some folk out there that find animal ingredients just a bit too “ooky”.  So, while not my choice, I’m always up for whatever the crowd is paying for, and glad to add this non-egg morning fizz to my menu.