Drinks of Tiki Kon V

Posted by TraderTiki on August 13th, 2007 — Posted in Bilge

Here’s a list of recipes from Tiki Kon V! Guests got these down their gullet by the bucketload at my home bar during the weekend. Well, not literally a bucket, but each handcrafted with care. The only time a bucket was used (two buckets!) was when Mrs. Trader and I got hitched. Two 5 gallon buckets, one of Lei Lani Volcano, the other of Coronado Luau special. They were good. Strangely good for something that came out of a bucket. The alcohol mixed in so well, guests were adding their own from flasks. It was a very, very good wedding.

And now, the drinks!

Dead Reckoning by Martin Cate of Forbidden Island

  • 2 oz Cockspur 12 year
  • ½ oz Navan Vanilla Liqueur
  • ½ oz pure maple syrup
  • ½ oz tawny port
  • 1 oz fresh lemon juice
  • 1 oz pineapple juice
  • dash angostura bitters

Shake and strain into a hiball glass over fresh ice and top with 1 oz soda water. Garnish with pineapple wedge, mint sprig, and lemon spiral.

Dark Magic by Craig Hermann

  • ½ oz coffee syrup
  • ½ oz Licor 43
  • ½ oz passion fruit syrup
  • ¾ oz fresh lime juice
  • 1 oz Appleton V/X
  • 1 oz Coruba
  • dash Herbsaint

Add all and 8oz of ice into blender. Blend by 5 one second pulses. Pour into double rocks glass. Garnish with maraschino cherry and lime wheel. With compliments to Jeff “beachbum’ Berry and The Mai-Kai’s Black Magic.

Happy Hoti by Blair Reynolds

  • 2 oz Pyrat XO Reserve
  • ¾ oz fresh lemon juice
  • ½ oz falernum
  • ½ oz rock candy syrup
  • dash Fee Bros. bitters

Shake with crushed ice. Serve in small tiki mug filled with ice. Garnish with mint, cherry.

Sandy Warner by Heather Gregg

  • 1½ oz Cockspur
  • 1½ oz sweet vermouth
  • ½ oz orange curaçao
  • dash Fee Bros. orange bitters

Shake with ice and strain into chilled cocktail glass. Garnish with maraschino cherry.

Fighting Gamecock by Craig Hermann

  • 2 oz Cockspur
  • ½ oz fresh lemon juice
  • ½ oz Fee Bros. falernum
  • dash Fee Bros. orange bitters
  • dash Herbsaint

Stir with ice in mixing glass. Strain into chilled cocktail glass. Garnish with orange spiral.

Luaahi by Craig Hermann

  • 1 oz Pyrat Blanco
  • 1 oz fresh lime juice
  • 1 oz pineapple juice
  • ¾ oz maraschino liqueur
  • ¾ oz Velvet Falernum
  • dash Fee Bros. bitters
  • dash Herbsaint

Blend with 8 oz ice by 5 one second pulses. Pour into TIKI KON 2007 signature Luaahi mug. Garnish with pineapple wedge, maraschino cherry and cocktail umbrella.

Drink and enjoy! And of course, all of these are on the menu at Reynolés Galley, so drop on by if you’re in PDX!

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