FI Runner Up, Gantt’s Caipirissima

Posted by TraderTiki on October 3rd, 2008 — Posted in Don the Beachcomber, Drinks, Events, Recipes, Rum, Tiki Drinks

The second Runner up of the Forbidden Island Cocktail Contest, Gantt’s Caprissima, by Craig Hermann! This drink is on the menu at Forbidden Island from now through November! This drink is a simple and simply delicious combination, the Grapefruit and Cinnamon combo is truly a Beachcomber classic.  Watch out for the grapefruit though, the thinner the peel the better it’ll be.  Craig also has his own writeup on the drink. Cheers to the runner up!

Gantts Caiprissima

Gantt’s Caiprissima

  • 2 oz Rhum Clement VSOP
  • ¾ oz Cinnamon Syrup (adjust to taste, depending on grapefruit sweetness)
  • ¼ Grapefruit cut into pieces

In a mixing glass, muddle the grapefruit chunks and syrup.  Add rum and crushed ice, shake, and pour the contents into a Double Old Fashioned glass.


FI Runner up, Corpse Canonizer

Posted by TraderTiki on October 2nd, 2008 — Posted in Drinks, Events, Gin, Recipes

This is the first of the four runners up of the Forbidden Island Cocktail Contest, Corpse Canonizer, by Kevin aka Paranoid123! This drink is on the specials menu at Forbidden Island from now through November! This one’s a real lipsmacker.  It starts off spicy, then moves into the florals of the gin and St. Germain. I’m wide awake after this one, and will certainly be back for another. Cheers to the runner up!

Corpse Canonizer


Corpse Canonizer

  • 3/4 oz Martin Miller Westbourne Strength Gin
  • 3/4 oz Orange Curacao
  • 3/4 oz St Germain
  • 3/4 oz Fresh Lemon Juice
  • dash Herbsaint
  • dash Fee Brothers Whiskey Barrel Aged Bitters


Shake with ice and strain into a cocktail glass. Garnish with Lemon twist
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MS Society Benefit Mug

Posted by TraderTiki on October 1st, 2008 — Posted in Bilge, Events, Tools

Hey there folks,

I just got notice of this courtesy of Dr. Bamboo, and wanted to pass the message.

The Queequeq Chapter of the Fraternal Order of Moai is offering a chance to add to your mug collection, as well as support a good cause with their announcement of the MS Society Benefit Mug.

All profits from each mug purchased will be going towards the Maine Chapter of the Multiple Sclerosis Society.  If you’re not aware, MS is a disease in which the body begins to attack its own nervous system.   The MS Society is seeking to make life better for those living with the disease, as well as finding a cure.  Your $40 donation not only nets you a pretty fantastic mug, but pitches in your good deed for the day.  Support your Ohana!

I’ve got mine on the way, get yours today and lets drink to charity!


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!


San Francisco Tiki Crawl 2008

Posted by TraderTiki on September 24th, 2008 — Posted in Events, Places, Trader Vic

San Francisco Tiki Crawl 2008

Once again, time is marching on and another Tiki Central San Francisco Tiki Crawl is upon us!  Coming up October 9th through 12th, this will be a doozy of a trip, as no decent Tiki Bar in the San Francisco Bay Area, East Bay and even South Bay will go untouched by the love of the Tiki Bus.

That’s right.  50 some-odd (and some very odd) Tikiphiles, packed on a bus, hitting the Tiki hot spots in the Bay Area.  Drinks on the bus, drinks off the bus, and more often than not, a few drinks hosed out of the bus the morning after.  Thanks to the fine folks at Mount Gay Rum, I’ll be headed down to cover the event on Friday and Saturday evening.  Because drinking vicariously is still slightly better than drinking alone.

Thursday Oct. 9th starts off the show in the south bay with Smoke Tiki in San Jose (my old home town), and Trader Vic’s Palo Alto.  Unfortunately, Martini Monkey in the San Jose airport will not be part of the crawl, as it is now behind security gates.  But, if you’re flying in to SJ and have a moment, I’ve been and recommend it highly as the best Airport bar I’ve been to!

Friday I’ll be flying in and joining the foray as we crawl out into San Francisco proper, hitting up Trad’r Sams, the Bamboo Hut, and the fabulous Tonga Room at the Fairmont.

East Bay Saturday will be an evening to remember.  I’ll be riding the bus all the way from Forbidden Island to Oakland’s Conga Lounge, the Kona Club, and finally settle in for an exotica event at Trader Vic’s Emeryville with The Mai Kai Gents!

Slowdown Sunday will be a relaxing pot luck feast at Forbidden Island, before everyone heads back home to their respective haunts.

Hope to see you there, just look for the guy in the Hawaiian shirt… (see, this is why I wear the Pith Helmet)!