A congratulations is in order, drinks on the house!

Posted by TraderTiki on February 15th, 2008 — Posted in Bilge

As noted on Tiki Drinks and Indigo Firmaments, Craig has finished his first shift as the new bartender at Thatch, a local tiki bar, and on a more personal note, he will soon be moving into newer, much closer digs, where there will soon be a home tiki bar of much refinement and grace.

I congratulate you sir, and expect good things of both of these.  A better man for the job could not have been found, just one younger and slightly more dashingly handsome.  (wink, nudge)


Pearl Diver’s Punch, on the Menu Feb 19th

Posted by TraderTiki on February 14th, 2008 — Posted in Don the Beachcomber, Rum, Sippin' Safari, Teardrop Tiki Menu

Another one, already covered in an earlier post, but certainly worth a few more makings, and revisiting!

I must tell you, I’ve had the damnedest time with this one. It’s a bit of a nightmare to make right, but a real killer-diller once it’s made.  The drink was developed by Don the Beachcomber circa 1937, and was replaced in later years by a stripped-down version called the Pearl Diver.  The gimmick of this drink was a Pearl in every fifth one!  I’ll have to talk with the staff at Teardrop Lounge about this, might be a bit off the budget.

Pearl Diver's Punch

It’s a smooth, sweet and tart drink, with a lot of depth from the rums.  It’s no joke to mix, no fooling, with a lot of different measurements, but the result is pure Donn Beach.

The recipe for both the batter and the drink can be found in Sippin’ Safari.  The real punch with this one is the Don’s Batter, great for a hot drink, but the butter can just be heckfire in a nice cool Pearl Diver’s Punch.  Here are some tips that work for me, after a LOT of trial and error (ghee, clarified butter, hot, cold, you name it).

  • Clarify the butter, or use Ghee if you can find it.  This just helps minimize the milk solids to be found.
  • Use the batter at just above room temperature.  A 5-second jaunt in the microwave works well.
  • Using a cocktail shaker with ice, give it 15 seconds in the DRINKMASTER or other top-down mixer.
  • Strain with a hawthorne strainer into a chimney or pilsner glass filled with crushed ice.

This seems to minimize the “clumpiness” the drink can acquire, saves pulling out the fine-mesh strainer, and, if you’re using a top-down mixer, saves you from pulling out the blender.

This is another entry on the special menu on Tiki Third Tuesday at Teardrop, Feb 19th.  See you there!

Cobras Fang, on the Menu Feb 19th.

Posted by TraderTiki on February 14th, 2008 — Posted in Don the Beachcomber, Rum, Teardrop Tiki Menu

The Cobra’s Fang, a Don the Beachcomber invention, has been covered on this site before. Nonetheless, as my family and friends have discovered, it’s a fantastic drink that’s worth taking a second look at.

I got the recipe from Hawaii Tropical Rum Drinks & Cuisine by Don the Beachcomber. In the book, it’s pictured as a blended drink, but further dissection of the book finds it on an illustrated menu as a mixed drink, with a bit of froth on top. Well, truth be told, it’s a bit of a stretch to make it out from an illustration, nonetheless this is one dandy drink.  It’s become a bit of a favorite at the home bar, and once you try it, I think you’ll see why.

Cobra's Fang

The Cobra’s Fang is noted on the Delectable Thirty menu as “151 Demerara Rum, Falernum, and tropical fruit juices.”, and in 1956 cost a staggering $1.10, and is listed as a Much Later drink. Don the Beachcomber was known for considering certain drinks for certain times of the day. To be noted, Sippin’ Safari references the Cobra’s Fang, in a drink called the Cobra. As well, there is a Sidewinder’s Fang in Beachbum Berry’s Grog Log, but I haven’t gotten the bum’s take on the whole nine yards of this drink.

Of course, this will be on the Tiki Third Tuesday at Teardrop Lounge menu.  Hope to see you there!

RotLC Apricot Brandy, Honi Honi

Posted by TraderTiki on February 14th, 2008 — Posted in RotLC, Rum, Trader Vic

Finally, my first entry into Raiders of the Lost Cocktail.  First it was Strega, I didn’t have any.  Then it was Benedictine… damn, had just run out.  Finally, something I actually have a few recipes for, and stock in the bar, Apricot Brandy!

Resurrected from my treasured signed First Edition of Trader Vic’ Book of Food and Drink (1946), this drink, in name only, is served at Trader Vic’s restaurants as a Mai Tai with Bourbon, as I mentioned in the MxMo Variations entry. This is noted as a Trader Vic’s original recipe, and he has this to say about it.

Cute name and a dandy drink. Forget it’s a cocktail. In fact double it, put it in a larger glass with a hunk of ice, and you’ve got a pretty good around-the-clock drink.

Honi Honi

Honi Honi*

  • 1/2 ounce lemon juice
  • 1/2 ounce apricot brandy
  • 1 ounce Puerto Rican Rum (Ron Merito, Boca Chica, or Brugal)

Shake well with ice; strain into chilled cocktail glass.

*- Means kisses in Hawaiian

See those two glasses in the picture above?  It’s valentines day.  I figure a touch of romance never hurt noone no how.  Sadly, my true romance is a few blocks away working her tail off so I can work from home and drink.  Damn blessed is a man with a good woman, and I don’t know many as blessed as myself.  But, in her absence, I’ve taken the old salt’s advice and threw this into a tumbler with a nice hefty chunk of ice, and I must say, when the man is right, he’s right.  It’s a nifty drink, with nice crisp rum, the little tartness from the lemon, and the sweet, fruity flavors in the Apricot Brandy.  It’s fine as a cocktail, and I’m sure it wouldn’t mind a bit of charged water in the summer.

So drink up, and share a few Honi Honi with the one you love, even it that kiss is only with the rim of a cocktail glass.

Navy Grog

Posted by TraderTiki on February 13th, 2008 — Posted in Don the Beachcomber, Garnish, Rum, Teardrop Tiki Menu

The first of 13 drinks that will be available on the special menu Feb 19th, during Tiki Third Tuesday at Teardrop Lounge.

One of the true classics of the Tiki Trade, the Navy Grog was first developed by Don the Beachcomber, but found such popularity (as well as the decor, music, et cet) as to become a staple of most Tiki restaurants. This was likely in name only, as Don was known to be quite secretive about his drink recipes.

This drink is written on Don’s “Delectable Thirty” souvenir menu as “A robust rum punch dedicated to the gallant men of the American navy.”, and was served for the princely sum of $1.75, though earlier menus, from 1948, show it once priced at 80¢ . The picture is of a simple double-rocks glass, with a rather curious creation holding the straw. Don’s bartenders had a way with shaved ice, and would often make small cups or crusts, even iced rims for the drinks. When you’re looking for a quick garnish, why not use the most prevalent ingredient around?

Mucho Mahalos to Jeff “Beachbum” Berry for providing an updated recipe for the Navy Grog, and contributing some more information on this most venerable drink.

Navy Grog with Ice Cone

Navy Grog (circa 1941 version)

  • 3/4 ounce fresh lime juice
  • 3/4 ounce white grapefruit juice (not pink or red!)
  • 3/4 ounce soda water
  • 1 ounce honey mix (1:1 honey and water, heat but do not boil, then cool it and bottle it; will keep 2 weeks in fridge)
  • 1 ounce white Puerto Rican rum
  • 1 ounce dark Jamaican rum
  • 1 ounce Lemon Hart Demerara rum (El Dorado 8-year or 12-year Demerara OK to sub, but not the 5- or 15-year)

Shake vigorously with ice cubes. Strain into a double old-fashioned glass with ice-cone around straw.

Navy Grog Ice Cone. To make cone, pack a footed pilsner glass with finely shaved ice, run a chopstick through the middle to make a hole for the straw, and then gently remove cone from glass. Freeze cone overnight, or at least 4 hours till hardened). When ready to serve, run straw through cone. Drink is sipped through straw. (NOTE: Cones will last 2 to 3 days in the freezer, after which they will start to evaporate.)

The drink will be available on Feb. 19th, the Ice cone will not.   It’s a fantastic garnish, but can make it a bit of a doozy to grasp the straw.  It sure is pretty though!

Pictured instructions for creating the ice cone will be on the site soon.

Keep watching, more menu items daily until the 19th.  The first Tiki Third Tuesday is less than a week away!