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!
- 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.
First things first, I’ve got to give Rick over at Kaiser Penguin what the kids are calling “mad props” for coming up with this doozy of a Mixology Monday. And let me tell you, after a week of testing, my liver is well versed in exactly how much of a doozy it is.
So, here’s a bit of a historical take on this. The limit one per customer, as far as has ever been told, started with Don the Beachcomber. His menu, shown below, has a number of drinks with special “restrictions” on them. This is a 1956 souvenir menu mailer from Hawaii. Mahalo to Mimi at Arkiva Tropika for the imagery.
As you can see, there are quite a few drinks there with a bit of a limit on them, and for some damned good reason. These drinks are killer-dillers in the literal, or LIVERal sense. Oh ho, fun with words.
Anyhow, one of the Beachcomber’s most famous stories comes from the time a man wagered Don, betting he could down 5 Zombies (limit two) without breaking a rum-soaked sweat. So, they both put 100 bucks in the kitty, and agree to the challenge the next night. The man shows up, Don starts mixing, One Zombie, two Zombie, and as he’s sucking down the third, the fella’s head hits the table with a mighty thump. Don won that wager, but not without a trick or two up his short sleeves. Don had mixed some glycerin, a sugar alcohol, into the drink for its property of hitting the system mighty quick. Never bet on another man’s game, Don’s saying goes, and I can’t find a better example of it.
Moving onto the now, seeing the potential for this Mixology Monday, the question that came to my head is, how many Zombies are we going to see? I’ve actually been rather surprised by the innovation, after reading posts and talking with a few bloggers and bartenders. There are some great, full to the brim with booze drinks out there I hadn’t seen covered before. In the hopes of avoiding wearing the same dress another belle at the ball, I decided to whip up this little concoction. This thing’s the real deal, and as I’ve certainly discovered, as Don and Vic once did, it all begins with the right Rum.
Wisdom of Pelé
- 1 oz Demerara 151
- 1 oz Dark Jamaican (Coruba)
- 1 oz Light Virgin Islands (Cruzan)
- 1/2 oz Aged Martinique (St. James extra old)
- 3/4 oz Lime juice
- 3/4 oz GrapeFruit juice (Oroblanco)
- 3/4 oz Falernum
- 1/2 oz Honey Mix
- 1/4 oz Cinnamon Syrup
- 2 dashes Fees Whiskey Barrel Aged Bitters
- 1/4 oz. Navan Vanilla Liqueur (float)
Put all ingredients except Navan into a Shaker and mix 6 seconds on a standing mixer. Pour with ice into 14 oz. Zombie glass and float Navan.
Okay, so I put a few too many ingredients in. It’s tiki, things like to get complex. This drink is worth the effort, smooth as silk, and hits like a sledgehammer. This is definitely a onesy, maybe even for the whole evening, and not just because the bartender had a hell of a time putting the damned thing together. Like I say, it’s all thanks to the rum. The rest of the stuff is just notes taken from what the rums were saying… and yes, a few tests into this the rum started talking (maybe literally, it was a lot of rum). Yes, the booze outweighs the others with this one, but it goes down like Polynesian lightning.
The Wisdom of Pelé? That comes the morning after having two of these. I’ve got a punch version I’ll be putting on the site soon as well, the Wrath of Pelé, as soon as I can get a few more “volunteers”.
After a few full reads of Sippin’ Safari, tonight was the night to syrup the night away!
Still having a few of the leavings from Tiki Kon V, I was ready to mix, boil, muddle and strain. Good thing is, I only had a few things to do!
So, now with Vanilla Syrup, Donn’s Mix, Donn’s Spices #2, Cinnamon Syrup, Pimento Dram (a bit immature still), and Hanalei House mix, I am ready for my own personal Sippin’ Safari!
The first adventure began tonight. Well, almost. It began with an awful stumble. Too late into the night, and weary from the syrups, I mixed a rather off Nui Nui. I’ll just say this. Mason Jars, while fine for storing, are no pouring devices. Still, a lot of the flavors coming out in it are new and exciting. I do believe, however, this will have to be explored much more thoroughly. Perhaps even nightly.
It tears me I won’t be able to make it to San Diego for Tiki Oasis. Oh well.
Our own adventures await!