Posted by TraderTiki on September 28th, 2007 — Posted in Bilge, Rum, Site
The transition from summer to fall is not hitting this old California boy too well.
Now, living in the Liquor Controlled state of Oregon, there are such things as seasons, so the difference is a bit more pronounced as the seasons shift.
And so, my mind clings still to the idea of Fizzes and other wonderful summer drinks, as it still just seems a bit too early to move toward the Nog region of the cocktail spectrum.
So I find in my trusty Trader Vic’s Bartender’s Guide a nice in-between drink, the refreshing Daiquiri of summer with the raw calories needed to get through the winter hibernation.
September Morn Cocktail
- 2 oz. Bacardi
- Juice 1/2 lime
- 3 dashes grenadine
- 1 egg white
Shake with cracked ice; strain into large chilled cocktail glass. Note: This is really just a Daiquiri with an egg white added
Just like the editor’s note, what more is there really to say? So go ahead and dance until the night becomes a brand new day. There are only a few September Morns left, and the equinox has passed, so drink the mourn end of summer and welcome in the fall and winter.
Yes, I’ve been a bit quiet as of late. Working on a few new features of the site to make it a bit more distinguished from the other fantastic cocktail sites out there, as well as putting a few new features in the Galley. I’ll be sure to post pics as soon as they’re ready. Some of the new things are merely functional (iPod holder, WOO), but there’s one feature that should truly distinguish.
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Posted by TraderTiki on September 24th, 2007 — Posted in Bilge, Gin, Morning Cocktails
Had some folks who stayed the night this weekend, which made me very excited to have an audience for some lovely morning cocktails.
Of course, this was the morning after a very exciting party where we christened a friend’s newly purchased house, with newly furnished home bar. A friend bartended, and as he took a break, I slung a few Q.B. Coolers, a Sazeresque (didn’t have lemon, used lime, totally different drink), and a few impromptu concoctions for the crowd. Seeing as it was a hearty evening, a hearty breakfast cocktail was needed. So, I made two quite delightful Ramos Gin Fizzes. Yes, I can shake two at a time, but not without some serious forearm burning. Still, I went through three eggs to make them, as one yolk got split and ruined the white. So, after those two were done, I had two egg yolks and one whole egg… what a waste! Until the Royal and Golden Fizz, that is.
A quick word about the use of egg in a drink, now that I’m able to say I’ve tried silver, gold, and royal. Silver, being a fizz with just the egg white, is refreshing and delightful. Egg white makes a fantastic ingredient in any drink, adding a lot to the texture, without altering flavor too much. Plus, there is the addition of some fantastic protein. Who says drinks can’t be nutritious too? Using egg yolk, as in Golden (yolk only) or Royal (whole egg) is another story entirely. It’s the difference between toast, and french toast. Vanilla, and french vanilla… almost makes you wonder why it’s called a gold and not a French fizz*… well, different categories of consumables.
The Egg yolk, used in a cocktail, changes everything dramatically. The texture becomes thick and drastically creamy. Of course, the use of egg yolk in drinks isn’t unfamiliar around the upcoming holiday season, so why not have it the whole year round? Something is left out of the yolk experience when the nutmeg is left out, perhaps. Yolk in a non-nog can be an acquired taste, but if you want a true “breakfast in a glass” the Golden and Royal Fizz can certainly help you get through the morning after.
*- Hmm.. the French Fizz, recipe coming soon, idea, probably won’t play well, but egg yolk and champagne. I’ll have to check this out.
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Posted by TraderTiki on September 19th, 2007 — Posted in Rum
September 19th, now what exactly is that date… it’s something, something horribly trivial but a bit fun… anniversary? arbor day? birthday of Adam West? Oh, yes, it’s International Talk like a Pirate day!
Well, I’m not too much for talking, well, without a bit of the tipple, so, in honor of this recently declared holiday, I propose Drink like a pirate day. It’s a fair shake different, but will certainly help with the talking bit.
And what better way to drink like a Pirate than the time honored classic, Grog. A simple recipe, certain to set some sheets to the wind.
Grog
- 2 oz. rum
- water
- ice (if available on-deck)
- lime (optional)
Pour rum into tumbler, add water, hand squeeze lime, stir.
For the sake of what authenticity I could lend it, I used half Pussers and half Lemon Hart 80. The Lemon Hart being an early naval supplier, and the Pussers being made according to Naval rum tradition… well, these were more likely swigged at one time by privateers than by pirates, but who’s to tell the difference from one flag to the next. The water was kept warm, no ice, and a bit of lime added to stave off scurvy. This is not an easy drink, but certainly tastes authentic.
So check in with your pusser for a tot, take your 2 gills down your gullet, and keep a weather eye out. Yar.
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Posted by TraderTiki on September 18th, 2007 — Posted in Tools
For those of us who do squeeze, despite Fees, it appears there are a number of interesting new devices on the market for making the most of your citrus.
Typically, I use a classicly styled citrus squeezer from Crate and Barrel at home, or if I’m in a pinch in another place, I’ll hand squeeze (cheapest juicer available!). But these new devices, both found courtesy of Boing Boing, certainly would look nifty, but can they deliver on the goods? Unless the manufacturer is reading and wants to send me one, the world may never know.
First is the Lemon Squeezer Screw, which goes directly into the fruit, and is can be used to continually drip the juice from the fruit. I gotta admit, this would make for some excellent showmanship, but seeing as a tiki drink usually has me going through a few of those per drink, I’m not sure it would be heavily used.
Next is the Rubber lemon squeezer. This is an alien-looking device that, frankly, looks a bit rude. The idea is to keep the juice from going in your eye, but I see that as all part of the game. A little citrus in the peepers can be refreshing, and a fantastic way to stay awake during a late shift.
What I’ve been on the hunt for, since I only recently found they existed, is the Juice-o-Mat, black or red, to match with my Ice-o-Mat ice crushers. Unfortunately, after a bit of a tiki mug incident (see the Ooga Mooga link on the side bar) I’m no longer allowed on eBay, so, a-thrifting I will go!
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Posted by TraderTiki on September 16th, 2007 — Posted in Gin, Morning Cocktails, MxMo
Ahh, another refreshing MxMo, and what better way to refresh, perhaps start the morning, or crisp up the afternoon, than with a nice tall delicious fizz. This month’s MxMo is hosted over at cocktailnerd. Mahalo Gabriel!. I am pleased as Pequod Punch that this theme came about. As you may know, I am a big fan of a creamy dreamy fizz. I’ve posted on the Ramos Gin Fizz (still working on the 12 minute shake, ow my forearms!), and the Cream Gin Fizz, both fantastic drinks and worth a shot if you’ve got the stuff.
There are plenty of recipes out there with Soda Water, a Dr. Funk could’ve been nice, or a Suffering Bastard with Ginger Beer, even a nice Dark ‘n Stormy… not necessarily Tiki, but almost anything with enough rum in it will fit the exotic appetite. I decided to talk to Trader Vic to see what he had to say on the subject. Unfortunately, seeing as he’s been passed away for some time now, I had to consult his books for a more verbose response.
Here’s what Vic had to say on the subject of Fizzes in his Bartender’s Guide (1947)
The Fizz is an early-morning drink with a definite purpose-a panacea for hang-overs [note:referred to in his Book of Food and Drink as the "Butterflies, Whips, and Jingles"] … Many an unwary early-morning customer is knocked right on his ear by the bartender who throws in an extra slug of gin or fouls up the mixture with imitation or stale lemon juice. You’ve a man’s life in your hands, so take it easy. You don’t want him to peter out before noon, do you? That’s scotch-and-soda time.
The Bartender’s guide has got to be one of my favorite books for the whit and whim of the author. I prefer the Book of Food and Drink for the individual notations on the drinks, but there are plenty more recipes in the Bartender’s Guide. There’s also a lovely bit of knowledge regarding the use of various egg bits in a drink.
The addition of the white of an egg turns a plain Fizz into a Silver Fizz; add an egg yolk and you have a Golden Fizz. The addition of a whole egg produces a Royal Fizz.
Just a handy thing to know, and another bit of classic cocktail terminology.
So, delving through the book, I happened to notice the Bird of Paradise Fizz. The first thing that struck me is that the name is very Polypop. It sounds like something you could get at a Kon Tiki to nurse some relief from the night prior. The next thing that hit me about the drink was the inclusion of Raspberry syrup, which I happen to have made a few weeks back. Excellent! An alternate of Blackberry liqueur is given, but some alternates make entirely new drinks, and I need to use up the Raspberry syrup so, I stuck with the original.
The recipes goes as such. I have updated it a bit for more accurate measurements.
Bird of Paradise Fizz
- 3 oz. Gin
- 1 oz. Thick Cream
- 1 egg white
- 3/4 oz. Fresh Lime Juice
- 1/2 ounce Raspberry Syrup
Post-shake:
- 3 dashes Orange Flower Water
- Club Soda to Fill
Shake with lots of cracked ice; strain into large chilled goblet; add 3 dashes orange flower water and fill up with club soda.
The drink has all the lovely flavor of a cream gin fizz, or any cream fizz, but the raspberry syrup adds a lovely exotic flavor to the drink. As well, the separation of the floating meringue is visible about a minute after the drink has been poured, giving a lovely look to a lovely tasting drink. As always, watch that Orange Flower Water, as it can unbalance, but lends such lovely notes to the flavor when used with caution. I also used Aviation gin, a lovely genever style gin distilled just a few miles from my house, at House Spirits Distillery! The lightly fruity sweetness of the gin played very, very well with the raspberry syrup.
I used a bit of a different technique this time with the cream and egg white. I put them into a separate bowl ahead of time and used an electric milk frother to mix them up. I didn’t notice a tremendous difference in the drink, but it did give me a bit of ease of mind that the cream and egg white would not cause any chunking or unusual protein bindings. It probably shaved a few minutes off of the shake, and I will have to experiment with it more.
So mix, enjoy, and give this a shot to resolve those nasty butterflies, whips, and jingles.
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