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!
For my own, and to be made very brief, foray into this Hulabalooza we call Mixology Monday, the subject is Rum, and is being hosted here at Tradertiki.com! I have decided to descend down the dark path of some pitch black and fiery rums, and their cocktail interpretations as developed by Don the Beachcomber. Each drink features only the one rum, and not the usual blended variety of rums Don was known for, but the man could take one note and make a symphony (and a few bucks as well).
The first rum up is the ever-increasingly hard to find Aged Martinique. In this instance, I am using St. James Extra old, one of my favorite mixing rums, known for its smoky, spicy and wooden notes. I am, alas, an ounce or so away from another empty bottle. This is my sacrifice to you, Don the Beachcomber’s Donga Punch (Sippin’ Safari, page 35). Taking notes from the spiciness of the dram, Don added a mellowed and sweet spice with his Don’s Mix, a blend of Grapefruit and Cinnamon. Unfortunately, it was never written down exactly what grapefruit was used, but I feel that Melogold tends to work wonders in all things tiki. There is the aftertaste of bitter, but none of the harshness that can come with the red of its kind. When you’re working with this much lime, one souring ingredient can be quite enough. Of course, lime makes its way into the drink, giving the palate a refreshing breeze to open it up to feel the notes of the rum. This is a beautiful drink, and a strong example of Don’s mastery of mixing with Rum.
Next on the list to try, the Ron Pompero Aniversario, making its way to take place of Infierno, a long defunct 20 years aged Rum of Cuban Origin. This is a very dark and sweet aged rum, a product of Venezuela. It has plenty of the dark smoke and wood tones, as well as an almost tangy maple. The Aniversario pairs very well with a nice cigar, Partagas Black if you’ve got ‘em. Don took this Rum, well, the Infierno, and matched it with two of its best friends, Gomme and Lime, in a drink, very aptly titled Rum, Gomme, and Lime (Sippin’ Safari, page 40). Put in white or gold rum, you have a nice Daiquiri. Match the Gomme and Lime with a well-aged dark rum, and you’ve got a testament to the very foundations of Tiki culture, the modern cocktail, and Liquor et al. Yes, that’s plenty of ice filling that cup… the rum can take it, and still smile all the way down your throat.
Finally, in the cavalcade of Rums and Libations is that great old bugger that adds depth and kick to just about anything, Lemon Hart 151, from Lemon Hart. This well-utilized Demerara Rum tends to make its way across the Tiki drink spectrum, mixed in everything from its own 151 Swizzle, to Don’s infamous Zombie. By itself, this stuff is one helluva kick, smooth up front with plenty of burn in the back. The flavor, well, to be honest is about as smokey as an overused ashtray. Once put into a glass with a few ingredients, however, this spirit opens up like nothing else, adding depth and warmth and a true spirit of the islands to all it touches. The drink I’m putting this sucker in tonight is, for the third time on this site, the 151 Swizzle (Beachbum Berry’s Grog Log, page 45), consistently my last drink of the night whenever I visit Forbidden Island. Spice, syrup, lime, Herbsaint, and plenty of ice round out the spirit, giving it more sweetness, longevity, and enhancing the natural flavors. It calms the 151 down, and brings it right back up into full flavor. It’s a fantastic drink I highly recommend.
Well, that does it for this MxMo Rum! entry. I hope you enjoy the wrap up to be posted tomorrow. As of this time, there are 27 entries, and still a few heavy hitters that haven’t pitched in. I can stay up as late as you can fellas, I’ve got plenty of bottles of 151 left.
When celebrating Don the Beachcomber’s legacy, or his recent birthday (Feb. 22d), what better way to remember the man than through his signature 1-2 punch of Bitters and Pastis (Herbsaint preferred, Pernod in a pinch), and the drink I think really brings it out best, the Test Pilot.
The bitters/pastis combination adds a lot of complexity and roundedness to the drink. Pastis, Herbsaint in particular (drop the R, rearrange the letters to find the origin), in small amounts, adds the strange sweetness of anise, while extending the life of the flavor. For my palate, it’s almost like an envelope, wrapping a bit around the rest of the flavors, keeping them together. The bitters, in this case Angostura, gives a nice spicy start and clove and sarsaparilla-like depth to the drink. Combined, the two are a bit of a circle and spike to the drink, if I can be allowed to make such a visual example of the taste.
The Test Pilot, according to the Grog Log, is by Don the Beachcomber circa 1941, and for my money, is one of the top examples of Don’s mastery of mixology.
Test Pilot (source Beachbum Berry’s Grog Log)
- 1/2 ounce Lime
- 1/2 ounce Falernum
- 1/2 ounce Cointreau (3 tsp in Grog Log, same measurement)
- 3/4 ounce Light Puerto Rican Rum (Don Q Cristal recommended)
- 1 1/2 ounce Dark Jamaican Rum (Coruba recommended)
- dash Bitters
- dash Herbsaint
Mix/Blend with 1 cup crushed ice, pour into Double Rocks glass. Add crushed ice to fill.
One thing I notice while making this drink is that it really makes the falernum shine. Using more of a sweetening falernum, like Velvet Falernum, makes a very good drink, but using a spicy homemade, like Paul’s Falernum #8 really brings out all the spice and complexity the drink has to offer. My last batch of Falernum, similar to Paul’s but double the spice, and adding one whole star anise, comes heavily and heartily recommended.
And of course, this will be on the menu for the March 18th Tiki Third Tuesday at Teardrop Lounge! Shameless self-promotion? You got it!
Of course, I’m not the first cocktail blogger to put up my take on this drink. Enjoy Rick and Paul’s takes on this delicious drink!