So, the last time I talked about Small Screen Network, there were a few decent videos on Tiki Drinks.
I doubt it had anything to do with my encouragement, but in the two months since then, Robert Hess has gone TIKI MAD, popping out 6 new videos on Tiki Drinks, including his own invention, The Voyager Cocktail.
So, since I can’t embed them here, go over and check out what’s new!
From Darcy’s site, you can check out his take on the Imbiber’s 100, a list of drinks to “try before ye perish”.
Instructions:
1) Copy this list into your blog, with instructions.
2) Bold all the drinks you’ve imbibed.
3) Cross out any items that you won’t touch
4) Post a comment here and link to your results.
OR
If you don’t have a blog, just count the ones you’ve tried and post the number in the comments section.
List of Drinks You Must Try Before You Expire
Hmm, 74 out of 100 aint shabby. As for those I haven’t tried, well, suppose I haven’t sought them out. Funny that I’m up on the liquors, not so much on the wine. I have my reasons. Actually looking back on the list, there are a few things I’m pretty sure I have had, but need to try again, because apparently they just weren’t memorable enough. If you’re wondering what the hell some of these things are, go ask Darcy. He’s like a very polite drinks-specializing google.
Looks like Scofflaw’s Den, Stevi and Sam Harrigan are already in on the action. Looks like Marshall Stevi and I are about neck and neck. This will have to change.
Like some sort of vicious cycle, Mixology Monday rears its lovely head again, this time hosted (for Murder!) by Doug over at the Pegu Blog, where he makes a killing… at your cocktail parties! Seriously, watch the commercial, it’s great.
Of course Doug, being used to the murder game, decided to make all us wacky cocktail connoisseurs hit our kitchens for MxMo: made from scratch! Whipping together your own ingredients, because cheap labor and High Fructose Corn Syrup just don’t taste like they used to.
As you may know, I make a thing or two here and there. Let’s do down the list of what’s home made in the larder:
- 10-month Aged Egg Nog
- Falernum Bitters
- Bridgetown Bitters Batch 2
- Dry Fly Bitters
- About 8 jars of tinctures ready to make more bitters
- Allspice Syrup
- Cinnamon Syrup
- Orgeat
- Vanilla Cane Orgeat
- Extra Thick Orgeat
- Falernum #9
- Falernum #10
- Coffee Syrup
- Passion Fruit Syrup
- Five Spice Syrup
- Ginger Syrup
- Dark Ginger Syrup (don’t check e-mail with a pot on the stove)
- Grenadine
- Lime Cordial
- Don’s Spices #2
- Pimento Dram
- Amer Picon
- Apple-Infused Bourbon
- Lavender/Vanilla Infused Vodka
- Kola Tonic
- and a partridge in a pear tincture
Okay, that last one, while a joke, sounds both disgusting, and accomplishable. But as you can see from the above, I do things. Perhaps too many things, and go through more sugar in this house than I really should afford to, health or otherwise. For Doug’s MxMo, I’m reaching down into the dark recesses of my brain to put together something really special. Trader Tiki’s Dark Falernum.
The idea for this Dark Falernum came around after trying a friend’s Jet Pilot and finding it… lacking. Almost everything else that went into it was from the manufacturer’s bottle, and the cinnamon syrup was alright, but something wasn’t quite there for the Falernum. The homemade Falernum was complex and interesting, but not quite ready to match with all the flavors in the Jet Pilot. So, I set out to make something a little more complimentary to the drink. My regular Falernum would suit fine, but I needed something EXTRA special. So, here are the results of my quest for Dark Falernum.
Trader Tiki’s Dark Falernum
- zest of 12 limes
- 1/4 lb. chopped ginger
- 2 Tbsp Whole Cloves
- 2 Tbsp Allspice Berries
- 4 leaves Star Anise
- 1 5″ Ceylon Cinnamon stick
- 2/3 cup lightly toasted almonds
- 8 oz. J.Wray Overproof
- 8 oz. Lemon Hart 151
- 16 oz. Cruzan white
Zest the limes, chop whole ginger, and use a mortar and pestle to grind the Cloves, Allspice, Star Anise and Ceylon Stick. Roughly chop whole, blanched almonds, and toast in a pan until lightly browned and strong smelling. Sit ingredients with Rum mixture in a glass jug to age for 3 days to 1 week. After time is up, strain solids (Several runs through a Brita or coffee filters highly recommended) and set aside. In a pot over medium heat (no boiling!), mix the liquid 2:1 by volume with white sugar until sugar is dissolved. Makes just over 3/4 gallon.
This makes for a very sweet, extremely spicy Falernum that goes pretty damned well in a Jet Pilot, or just about any other drink calling for Falernum. It’s a little tougher to work with for new drink development, as its flavors can overpower quickly, but I’m finding I love the damned stuff. Hell, with good Falernum and a nice selection of rums, it’s hard to get past a Corn ‘n Oil most days. I think you’ll find the stuff above just dandy in the drink below.
Jet Pilot (from Jeff Berry’s Sippin’ Safari)
- ½ oz Lime Juice
- ½ oz Grapefruit Juice
- ½ oz Cinnamon syrup
- ½ oz Falernum
- 1 oz Coruba
- ¾ oz Cruzan Dark
- ¾ oz Lemon Hart 151
- dash Angostura Bitters
- 6 drops Herbsaint
Mix in a top-down mixer with 1 cup cracked ice, pour into Double Old Fashioned glass. Add crushed ice to fill.
Spicy, sweet, complex and simply out of this damned world. For more blabbity-blab on the drink, check these posts at DrinkDogma, KaiserPenguin, and Dr. Bamboo and his damned adorable illustration.
Enjoy the rest of your MxMo, just keep your dishwasher handy, because it’s going to get messy.
Cross-posted from the Mixoloseum Blog, which you should damn well read some time.
I’m stuck up, fed up, and sick.
That sounds like the start of a great rant, but no, really, I’m sick. My head is stuffy, I’ve got a never ending headache, and an unfortunate tendency towards horrible whining. The good news of this is, however, that I’ve got a big bad stock of that good medicine we know as Kill Devil.
There are so many ways to chase away the nasties though, how best to reformulate the booze into something a bit more palatable than a straight shot? The first thing that came to my mind, and that comes to my mind just about every time more months start ending in “-ember”, is Hot Buttered Rum Batter. Now, last fall around this time, I had a post about making the stuff, and you’re damned right I’m getting to it… just as soon as I kick this damned thing.
Thankfully, a new batch of Harvey’s has hit the shelves here in the Pacific Northwest, allowing the sick and lazy too to enjoy in the goodness. So, taking a good dallop of Harvey’s Batter, some hot apple cider, and jigger full of medicine, I whipped up one of these. We’ll see tomorrow if this actually helps with my recovery, in the meanwhile, I seem to care quite a bit less about being sick!
Hot Buttered Rum and Cider
- 1 1/2 oz Ron Pampero Aniversario
- 1 Tablespoon Harvey’s Rum Batter
- 10 oz Apple Cider (non-alcoholic)
- Whole Spices
Heat glassware by filling with near-boiling water. Heat Apple Cider on the stove or in the microwave until near boiling. Empty glassware and add Rum Batter and 1/2 the glass full of hot apple cider. Stir until batter is dissolved. Add rum, and fill with hot apple cider. Top with cinnamon stick, whole allspice, a bit of star anise, cardamom pod, whatever suits your fancy.
This was my drink entry for the recent Drambuie Den contest here in Portland, where David Shenaut of Teardrop Lounge took home top place with his Desert Wanderer, a variation on the Bee’s Knees featuring Drambuie.
No awards were lauded for this little number, but it’s a tip of my hat to the drinks and liqueurs that stand the test of time. Simple, refreshing, and just a bit different. I blame the salt addition on Darcy’s Sensory Perception seminar at Tales. The salt cuts out a few unsavory bitter elements in the Grapefruit and Drambuie, and makes it extremely smooth and sippable. It’s a bit out of season for a tall sparkler, but I think there’ll be more than a few rounds of these made next time the sun starts up.
Yellow Carvel
- 1 1/2 oz Fresh Grapefruit Juice
- 1 1/2 oz Drambuie
- 1 oz Simple Syrup
- 2 dash Angostura Bitters
- pinch Salt
Shake with Crushed Ice, pour into Chimney Glass, top with Soda, garnish with grapefruit peel.
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