if you haven’t noticed, it’s been a bit quieter around these parts lately. Nothing but the internet version of tumbleweeds rolling across the screen. Well, my apologies for that, it’s been quite a bit busy here at Trader Tiki headquarters. So I’m sure you’re wondering, in your dreams and during the day, just WHAT have I been up to? (and seriously, if you’ve had any Trader Tiki related dreams, don’t blame me, blame the Rum!)
Lately, I’ve been working on a cocktail consulting project, where I was able to assist my friend David with menu and ingredient development for a new restaurant location. After many weeks of work, today, I’m beyond pleased to announce the Grand Opening of Tommy O’s in Camas, WA on Friday, December 5th!
If you’ve ever been to Tommy O’s in downtown Vancouver, you know the quality of the food and service to be barnone. The cocktail menu though, maybe not so much. The drinks were decent, but a bit behind the times. Well, times have changed, and the cocktail menu for the Camas restaurant is now robust with cocktail classics, and bold new drinks, and a few seasonal delights. Beyond the standard cocktail menu, the bar staff is armed with 30 classic and modern drinks to please any palate. If you thought that was enough, the bartenders are also being trained in classic technique, stirring and shaking and jiggering, taught by one of the best bartenders I know, David Shenaut of Teardrop Lounge.
Here’s a look at the new cocktail menu.
Rum, Lime, and Gomme Syrup
Vodka, St Germaine Elderflower Liqueur, Lemon and Egg White, garnished with a Housemade Hibiscus Tincture
Tequila, Chambord, Passion Fruit, Freshly made sour mix, and a Li Hing Mui rim
Rye, Sweet Vermouth, and Housemade Macadamia Bitters
Gin, Sweet Vermouth, Maraschino Liqueur, Orange Bitters, garnished with Lemon Zest
Dry Fly Gin, Chartreuse, Sweet Vermouth and Campari. Misted with a Flamed Housemade Old Wood bitters
A Housemade Tonic made for winter weather, served with your choice of base spirit.
Tommy O’s Mai Tai
A blend of aged rums, Lime, Curacao, Orgeat, and Falernum.
Hot Buttered Rum
Cider, Rum, and Housemade Hot Buttered Rum Batter
Lime, Lemon, Pineapple, Passionfruit, Bitters, and a blend of three aged rums.
You may be able to point out a few particular points of influence I had there. Yes, the Mai Tai is branded. Changing the name of a classic to suit a recipe tweak is fine by me. Feel absolutely free to order it Trader Vic style.
The new Tommy O’s is located in Camas, Washington, at SE 34th and SE 192nd. Hope to see you there sometime!
This is going to be a good one. Drop on in and check it out at Teardrop Lounge in Downtown Portland. Drinks from this menu will be served 4pm to closing!
September 16th, 2008
Amuse bouche ~ The Mai Tai 3000, by Jamie Boudreau
Lime, coconut, and rum, the trinity of tropical tastes!
A Beachbum Berry Original, featuring Ginger Liqueur and Trader Tiki’s own Tiki Bitters!
Lei Lani Volcano
This drink hails from Disney’s Polynesian Village resort. A balanced sweet and sour combination of Guava, Lime, Coconut Rum and Pineapple juice is no Mickey Mouse cocktail.
Mai Kai Barrel o’ Rum
A heaping helping of Rum, Citrus, and Honey, as served at the Mai Kai in Ft. Lauderdale, Florida.
Trader Vic’s most famous creation, and easily the most recognized tiki drink in the world. This lightly sweet combination of aged Rum, Lime, Curacao and Orgeat put Trader Vic’s on the map.
That good old Don the Beachcomber classic, with a mix of aged rums, grapefruit, and agave nectar.
Don the Beachcomber’s spicy classic, with Aged Rum, Orange and Lime juices, and Don’s Spices #2, a secret only recently unearthed by Jeff “BeachBum” Berry.
A blend of light rum and passion fruit, from the Mauna Kea Beach Hotel. Watch your hair, it’s served flaming!
A Forbidden Island interpretation of the Pirate Grog from Blackbeard’s Galley in Newport Beach, CA. Strong Citrus and a bit of spice.
A boisterous blend of booze from the sons of the ninja down at the Tiki-Ti, featuring a blend of light, dark, and Jamaican Rum, topped with a paper parasol, in case of impending rain.
Trader Vic’s sweet and complex original, recently unearthed for Tales of the Cocktail 2008.
Trade Wind Cocktail
A non-rum drink? Blasphemy! Well, the Gin and Citrus won’t do you wrong. From the Trade Winds on Long Island.
The most infamous of all Don the Beachcomber’s creations, any more than two and you’ll be joining the living dead with this combination of tropical juices, passion fruit, and plenty of dark and light rums.
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”.