Domaine de Canton, Storm Cloud Rising

Posted by TraderTiki on September 25th, 2008 — Posted in Drinks, Garnish, Original Drinks, Recipes, Rum, Tiki Drinks

So, awhile back I was getting quite a bit of booze in the mail and tried to think of new drinks for each of them.  One of these bottles happened to be something I was very excited to see arrive, Domaine de Canton.  Domaine de Canton is a ginger liqueur with a cognac base, in a rather unusual and interesting bamboo shaped bottle.  It is based on a Chinese Ginger liqueur that has been out of production since 1997.

When coming up with new recipes, sloshing out drink after drink, suddenly I felt I kept doing more of the same, and had to do something radically different.  So, why not use a unique liqueur, such as Domaine de Canton, for something a bit unique itself?  So I present, the Storm Cloud Rising.

What makes this so unique?  Well, instead of putting the liqueur in the drink, or on top, or dried and powdered on the rim, I decided to use it in a flavoring in ice cream, for a riff on the traditional ice cream float.  What better to pair with Domaine de Canton ice cream than that most belovéd highball, the Dark ‘n Stormy.

First the ice cream, lovingly ripped off and modified from David Lebovitz’ Vanilla Ice Cream recipe.

Domaine de Canton Ice Cream

  • 1 cup milk
  • A pinch of salt
  • 3/4 cups sugar
  • 5 egg yolks
  • 2 cup heavy cream
  • A few drops of vanilla extract
  • 1/4 cup Domaine de Canton

Heat the milk, salt, and sugar in a saucepan over a low heat.  In a separate bowl, stir together the egg yolks  As the milk warms, add some of the warmed milk to the yolks, stirring constantly as you pour. Pour the warmed yolks back into the saucepan.

Continue to cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream and add the Domaine de Canton.  Chill thoroughly, then freeze in your ice cream maker according to the manufacturers instructions.

This should yield about 1 quart of ice cream.  I use the Cuisinart 1-1/2-Quart Ice Cream Maker, and the results are damned good.  This recipe makes just about the best ice cream you can get, at the store or otherwise.

Now that you’ve got a friendly scoop of that, it’s time to take it to the drink!

Storm Cloud Rising

Storm Cloud Rising

  • 1 scoop Domaine de Canton Ice Cream
  • 1 1/2 oz. Mount Gay Rum Extra Old
  • Bundaberg Ginger Beer
  • Lime Wheel

Pour Mount Gay Extra Old and Chilled Bundaberg Ginger Beer into chilled float glass.  Add scoop of Domain de Canton Ice Cream on top, and garnish with Lime Wheel.

It’s frothy, delicious, and then some.  The perfect mix of sweet, smokey and spicy as the Domaine de Canton Ginger Ice Cream melts into the Ginger Beer and Rum combo.  Beware not to float the Ginger Beer up too high though… as you can see, floats don’t hold well to photography.

So get your Ice Cream maker ready, drinks ahoy!

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!