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.
- 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.
When life hands you lemons, make lemonade, eh?
What about when life hands you a watery, low on flavor but not sure I’d want to taste it anyway liqueur? Well, in this case you make a cocktail. Much like the speakeasy bartenders making Alexanders out of Bathtub Brandy during Prohibition, a bit of creativity was called in to clean up the goop in this bottle.
Thanks a sponsored a little between-the-blogs contest, I received a few bottles of some Holiday themed spirits, namely Hiram Walker GingerBread Spice and Pumpkin Spice liqueurs. I appreciate the idea, but I have yet to see something on the shelf that gets these right (remember BOLS Pumpkin smash? uggh). Sadly, these are no exception.
Now mind you, I appreciate the bottle, and that attempt at this flavor, but nonetheless, I question how this ever got past quality control. This is a marketing sprung product that feels cheaply flavored and developed, a “mix Neutral Spirit A with Flavoring X and water down until underproof”. Thank goodness the contest called for the Gingerbread, which is salvageable. The Pumpkin Spice… well, I’ll wait ’til he’s done posting something, but Craig has got something homemade and to damn-well die for. Stick with the homemade.
So, like I say, time to make something out of this. The best thing to do in this case, for my creative palate, anyway, is to just go with it. The initial thought is to use this as a replacement for Pimento Dram in a Lion’s Tail or something similar, but the flavor is just not present, and gets washed away into the aftertaste rather quickly. So, I bring in Allspice and Molasses to really bring out the Gingerbread aspects of the liqueur. The Half and Half makes it a nice creamy rich dessert drink, and the Fee Bitters punch out that clove/cinnamon thing I expect from anything with a holiday flavor. The rum? Well, it’s just delicious. I recommend Cruzan Dark, but Coruba or Goslings could make a very interesting, if not even richer flavor (and probably darker than good tea).
- 1 oz Hiram Walker Gingerbread Liqueur
- 1 oz Dark Rum
- 1 oz Half & Half
- 1 oz Allspice Syrup
- 1 tsp Molasses
- 2 dashes Fee Bitters
Shake without Ice for thirty seconds. Add Ice to the shaker and shake until well-frosted. Strain into a Coupe, garnished with Spice Drops.
- 8 oz Water
- 16 oz Sugar
- 2 Tablespoons Allspice Berries
- 1/2 tsp Ground Allspice
Set water and Allspice in a pot over high heat until boiling. Add sugar and reduce heat to medium, stir until sugar is dissolved. Let cool for 30 minutes covered, and strain into jar or bottle. Makes about 2 cups.
Sunday brought us into the East Bay, home of the Original Trader Vic’s, now an empty parking lot at 6500 San Pablo Ave in Oakland, CA. This was where the Magic happened, transforming a little rib shack called Hinky Dinks into the international Marvel it was then, and still is today.
There’s plenty of time to chat about Vic’s later though, for right now, we’re at a place I think I’ve chatted a time or two, Forbidden Island.
Opened in 2006 by Martin Cate and the folks behind the Conga Lounge, Forbidden Island is a vision to the tikiphile. Envisioned by Martin and built by Bamboo Ben, this is a PolyPop connoisseur’s delight of tropical drinks in tride and true fashion, with boundless decor and enthusiastic staff. Of course, if you drop in and miss out on the big lug what started it all, you’ll have to come back again to pick his rather impressive brain. Forbidden Island now features the Kill-Devil club, with a list of over 90 rums to sample. Have them all and your name goes on a bronze plaque on the wall, and no, you can’t play catch up at home.
Forbidden Island regularly holds fun events inside and in the parking lot, home of the giant Ku Bar. Whether it is a classic car show, the grand unveiling of a new Tiki Mug, or the Forbidden Island parking lot sale, chances are you’ll be dropping in on something exciting happening.
I know the first thing on my mind when I stopped in was the signature Forbidden Island. Probably the only recipe that hasn’t been printed in the San Francisco Chronicle, this is a Spicy and mysterious that keeps you coming back for more. It also is available in the Forbidden Island signature mug, based on the big Forbidden Island Tiki carved by Tiki Diablo.
Down to the music in the jukebox, every detail is down pat. My hat’s off to Martin, for opening the place I wish I would have but probably never could pull off, you magnificent bastard.
Oh Stevi, what have ye done? What mad Pandora’s box has been opened as the entire cocktail blogosphere confesses their sins as Lemon Drop downing Sour Apple Pucker Fans. Okay, it hasn’t gotten that bad, but there are a few confessors in this MxMo Guilty Pleasures that I’m on the borderline of giving a comforting hug, a Vieux Carré, and a brief smack upside the head.
Of course, I deserve a bit of a smack up the head myself (okay, an entire reenactment of the Three Stooges career, but anyway), as I’ve got my own niggling demons of self-doubt, as splayed before you below.
Okay, so I’ve been known to arrive at a party or two, here and there, when the need to roam outside of the Galley seizes me. Inevitably, my repayment for the inevitable smashed window or glass is, of course, bringing something for the Tiki-lovin’ tipplers (I keep my friends close, and drunk on Rum). Being the lazy bastard I am though entails bringing something simple, universally delicious, and that can be made without any more effort than I’d be able to put into it after the first few rounds. My fall back is Jeff Berry’s Coconaut, as published in the Grog Log.
- 8 oz Coconut Cream
- 2 oz Lime Juice
- 7 oz Myers Dark
Fill Blender with Ice and Blend for 20 seconds or until smooth. Recipe serves 2-4. Garnish with Lime Shell filled with 151 for a “Flaming Re-entry”
“But Trader Tiki,” as one may ask, “what is so guilty about that? It’s Tiki, it’s by a noted mixologist, what could cause you such shame?”. Well, ladies and gentlemen, fasten your monocles for these shocking revelations.
Revelation the first: I *LOVE* Tiki Mugs. You may not have noticed that I don’t do a helluva lot of pics with tiki mugs. Part of this is due to my, shall we say, collector’s dire fear of losing them to the concrete floor of the galley forever. I’ll make excuses about wanting to honor the drink, show color, frost… bah, whatever. Give me something in ceramic and I’m a happy fellow. For all the this and thats about it, Tiki mugs have been around for quite some time, and evoke a lot of happy memories for me. You can actually see a few of my collection over at Ooga Mooga. There are a few unlisted though, everyone has their own private stash of something.
Revelation the second: Fire Fire Fire! Set a beverage on fire, chances are you’ll see my eyes light up. Like so many of the other native urges, it’s just a primal thing. I do a few fire flicking tricks at home and abroad, and know the pain of not being quick enough with the 151, but it still amazes me when I see a creative new way to set liquid ablaze.
Revelation the third and final: Coconut Cream! It seems whether a person dislikes coconut, tiki drinks, rum, or anything else I’m generally passionate about, they love anything made with coconut cream, and I’m just as big a goober about it. It’s the Tiki equivalent of driving a marathon, no complexity or mysterious combinations, just straight up front sugary goodness.
There are a few other things hiding in there… specifically calling for Meyers’ Dark which I once rallied so against, the simplicity of it, the (oh noes!) use of a blender… but no, I fear I can take no more of this confessional. At least, and I can say this with all truth, I am not a Jimmy Buffet fan. There, I’ve taken a little bit back there, and feel a bit better. Here’s to hoping my pride gets back into strength for the next Mixology Monday. See you then!