Robert Hess and his Tiki Finesse

Posted by TraderTiki on November 19th, 2008 — Posted in Drinks, In Other News

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!

The Hula Hula

Beach Bum’s Own

Fog Cutter

Scorpion Bowl

Volcano Bowl

The Voyager Cocktail


Imbiber’s 100

Posted by TraderTiki on November 14th, 2008 — Posted in Bilge, Drinks, Site

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

  1. Manhattan Cocktail
  2. Kopi Luwak (Weasle Coffee)
  3. French / Swiss Absinthe
  4. Rootbeer
  5. Gin Martini
  6. Sauternes
  7. Whole Milk
  8. Tequila (100% Agave)
  9. XO Cognac
  10. Espresso
  11. Spring Water (directly from the spring)
  12. Gin & Tonic
  13. Mead
  14. Westvleteren 12 (Yellow Cap) Trappist Ale
  15. Chateau d’Yquem
  16. Budwieser
  17. Maraschino Liqueur
  18. Mojito
  19. Orgeat
  20. Grand Marnier
  21. Mai Tai (original)
  22. Ice Wine (Canadian)
  23. Red Bull
  24. Fresh Squeezed Orange Juice
  25. Bubble Tea
  26. Tokaj
  27. Chicory
  28. Islay Scotch
  29. Pusser’s Navy Rum
  30. Fernet Branca
  31. Fresh Pressed Apple Cider
  32. Bourbon
  33. Australian Shiraz
  34. Buckley’s Cough Syrup
  35. Orange Bitters
  36. Margarita (classic recipe)
  37. Molasses & Milk
  38. Chimay Blue
  39. Wine of Pines
  40. Green Tea
  41. Daiginjo Sake
  42. Chai Tea
  43. Vodka (chilled, straight)
  44. Coca-Cola
  45. Zombie (Beachcomber recipe)
  46. Barley Wine
  47. Brewed Choclate (Xocolatl)
  48. Pisco Sour
  49. Lemonade
  50. Speyside Single Malt
  51. Jamaican Blue Mountain Coffee
  52. Champagne (Vintage)
  53. Rosé (French)
  54. Bellini
  55. Caipirinha
  56. White Zinfandel (Blush)
  57. Coconut Water
  58. Cerveza
  59. Cafe au Lait
  60. Ice Tea
  61. Pedro Ximenez Sherry
  62. Vintage Port
  63. Hot Chocolate
  64. German Riesling
  65. Piña Colada
  66. El Dorado 15 Year Rum
  67. Chartreuse
  68. Greek Wine
  69. Negroni
  70. Jägermeister
  71. Chicha
  72. Guiness
  73. Rhum Agricole
  74. Palm Wine
  75. Soju
  76. Ceylon Tea (High Grown)
  77. Belgian Lambic
  78. Mongolian Airag
  79. Doogh, Lassi or Ayran
  80. Sugarcane Juice
  81. Ramos Gin Fizz
  82. Singapore Sling
  83. Mint Julep
  84. Old Fashioned
  85. Perique
  86. Jenever (Holland Gin)
  87. Chocolate Milkshake
  88. Traditional Italian Barolo
  89. Pulque
  90. Natural Sparkling Water
  91. Cuban Rum
  92. Asti Spumante
  93. Irish Whiskey
  94. Château Margaux
  95. Two Buck Chuck
  96. Screech
  97. Akvavit
  98. Rye Whisky
  99. German Weissbier
  100. Daiquiri (classic)

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.


MxMo from Scratch! Dark Falernum

Posted by TraderTiki on November 10th, 2008 — Posted in MxMo

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
Lime Zest for Falernum Falernum dry ingredients Filtering Falernum

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, featuring Dark Falernum

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.


Hot Buttered Rum and Cider

Posted by TraderTiki on November 7th, 2008 — Posted in Classic Cocktails, Drinks, Hot Ones, Recipes, RotLC

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 Cider

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.


Yellow Carvel

Posted by TraderTiki on November 3rd, 2008 — Posted in Bitters, Drinks, Events, Original Drinks, Recipes

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

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.