Locally infamous!

Posted by TraderTiki on December 11th, 2008 — Posted in Bilge, In Other News, Places

Just a fun bit of bilge, Reynolés Galley was featured in the most recent On The Rocks column in the Portland Tribune.  I’m going to have to go hit the store for a physical copy… to send to me mum, of course.

Portland Tribune 12 11 2008

On the rocks: The bar’s where you are


Oct. 21st, The Final Tiki Tuesday at Teardrop!

Posted by TraderTiki on October 5th, 2008 — Posted in Drinks, Events, Places, Teardrop Tiki Menu, Tiki Drinks

Well folks, hopefully you’re hearing it here first.

Tuesday, October 21st will be the Final Tiki Tuesday at Teardrop Lounge.

With the summer sun dwindling mighty fast, the time has come to let it set on the monthly fun.  But this is no time to mourn!  No time to weep into your rum barrels!  If it’s going to be the last one, it’s going to be the best one!

Tiki Drinks will be available from a special menu all night, from 4pm to closing.  Here’s a sneak preview of the menu.

151 Swizzle
The Don the Beachcomber classic, inspired by his travels to Montego Bay.  It’s a potent and well frosted punch of 151 Demerara, tempered with Donn’s 1-2 of Bitters and Pastis.

Dark Magic
By Craig Hermann, of the NW Tiki Kon.  This is his riff on a Mai Kai Classic, the Black Magic.  Coffee and Passion Fruit play to tingle your tastebuds with this tasty tempter!

Golden Monkey Grog
A new classic from Patrick Callahan, forged for a recent Forbidden Island Cocktail competition!  A real traditional tiki tippler with lots of spice, and an out of this world texture.

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 Tai
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.

Navy Grog
That good old Don the Beachcomber classic, with a mix of aged rums, grapefruit, and agave nectar.

Nui Nui
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.

Old Gold
A Trader Tiki original, this one’s a sweet treat with 12-year Aged Demerara Rum, Ginger, Orange, and a touch of Vanilla Extract and spice.

Rum Pot
Trader Vic’s sweet and complex original, recently unearthed for Tales of the Cocktail 2008.

Shrunken Bum
Taken from the Bum’s own notebook, this is our tribute to Beachbum Berry, author, lecturer, and one helluva guy.  Slightly Sweet and Cinnamony.

Zombie, 1950
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.

Zombie Punch, 1934
Unearthed from the depths of an old Don the Beachcomber bartender’s notebook.  This is the original Zombie, the inspirer, the downfall, and the resurrecter!  This is a potent one.

If that’s not enough to drag you in, there will also be a few special surprises… you may just be taking home a new Tiki Mug or Beachbum Berry Book!  What else could you want, a 96 oz. Volcano Bowl?  A live Ukulele act?  Well, we’ll see about that.. meanwhile, get ready for a tropic escape from the autumn weather!  See you there!

Teardrop Lounge is located at 1015 NW Everett Street, in the Pearl District of Portland, OR.


September Tiki Tuesday Menu

Posted by TraderTiki on September 14th, 2008 — Posted in Don the Beachcomber, Events, Teardrop Tiki Menu, Trader Vic

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!

Tiki Cocktails
September 16th, 2008

Amuse bouche ~ The Mai Tai 3000, by Jamie Boudreau

Coconut Kallaloo
Lime, coconut, and rum, the trinity of tropical tastes!

Ginger Grant
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.

Mai Tai
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.

Navy Grog
That good old Don the Beachcomber classic, with a mix of aged rums, grapefruit, and agave nectar.

Nui Nui
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.

Pahoehoe
A blend of light rum and passion fruit, from the Mauna Kea Beach Hotel. Watch your hair, it’s served flaming!

Pirate’s Grog
A Forbidden Island interpretation of the Pirate Grog from Blackbeard’s Galley in Newport Beach, CA. Strong Citrus and a bit of spice.

Puka Punch
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.

Rum Pot
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.

Zombie
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.


MxMo Local Flavor: Bridgetown Shamble

Posted by TraderTiki on August 10th, 2008 — Posted in Beer, Gin, MxMo

Mixology Monday Local Flavor!

Thanks to Kevin at Save the Drinkers for hosting this round of Mixology Monday.  The topic this time around is local flavor, which I’m expecting to be represented pretty strongly, considering the drink blogging populace of the Pacific Northwest.

Walking through the suburban streets of North Portland, there are a lot of places to grab a quick bite.  There’s the Mock Crest Tavern, where you can get a Blues Bird and a cheap beer, or the Flavour Spot, with their infamous 9-piece bacon waffle, and let’s not forget King Burrito… well, let’s forget the horrible indigestion it can cause (but is so worth it).  But the best place to eat here is about 1 to 8 feet from the ground.

Everything grows here… well, okay, citrus has a bitch of a time, but that’s what clay pots and greenhouses are for.  But if there’s anything that seems to represent Oregon best, it’s the rich abundance of berries.  Everywhere you go, it seems, there are brambles just waiting to be picked.  Little children walk around the streets with rich purple stains on their hands and mouths, and little baskets holding whatever couldn’t fit in their tummies.  The most famed of Oregon’s Berries is the Marionberry, coming from Marion County.  Unfortunately, it’s just a bit late in the season for these jewels of the vine to hit my local New Seasons, so I had to suffice with some good old McMinnville Blackberries.

But what to pair them with that represents local flavor?  Well, you can’t move an inch in Portland without hitting a brewpub or distillery, so the hard part wasn’t really finding something local but choosing something local.  My eyes quickly darted to a 6 pack of BridgePort Brewery Haymaker, an extra pale ale known around these parts as Liquid Sunshine.

With my yammering on about Portland, of course I’m going to have to add something from House Spirits to the line, and naturally I fall to Aviation Gin for that endeavor.  So, with the combination of these, and a few other components becomes my Bridgetown Shamble.

Bridgetown Shamble, large pic Bridgetown Shamble, Detail

Bridgetown Shamble

  • 1 1/2 oz Aviation Gin
  • 1/2 oz Cane Syrup
  • Bridgeport Haymaker Extra Pale ale
  • 6 Oregon Blackberries
  • Grapefruit Bitters

Place Blackberries and Gin into a 10 oz. glass and muddle until all the berries have burst.  Add Cane Syrup and fill glass with cubed ice.  Pour beer into the glass, stir gently with a bar spoon, and dash aromatic grapefruit bitters on top.

It’s a touch on the sweet side, which I would normally cut with a lemon, but the beer adds a light hoppiness that balances it well.  Though, this could easily be served with a lemon wedge.  Next time, for sure.  Seeing as my wife just noted this as her favorite drink ever, there may be quite a few more next times, until the Haymaker runs out, that is.

Okay, now about the name.  Initially I was thinking I was so clever in naming my development the “Bridgetown Bramble“, but apparently some other joker beat me to the punch on that one.  Okay, well, it’s got Bridgeport beer in it, right?  How about the Bridgeport Bramble?  Well, as they say, great minds think alike.  So, since it is a sweetened (and fortified) beer combination, which makes it some sort of a Shandy… plus the Blackberry which is is denoted with Bramble… yes, the Bridgetown Shamble! Yes, my college english classes is finally paying off.


A whirlwind drinking tour of Portland

Posted by TraderTiki on November 5th, 2007 — Posted in Classic Cocktails, Places, Recipes

My liver and I are still recovering from Martin and his lovely wife’s visit to our fair city.

A few of the highlights:

Great steaks, where Rare means Rare, at Ringside Steakhouse. The drink for that evening was the Monte Carlo. It’s sweet, tasty, and the Bénédictine just matches the sweetness of the Rye in a profound way.

Monte Carlo

  • 1 1/2 Rye (Sazerac Rye recommended)
  • 1/2 Bénédictine
  • dash Angostura Bitters

Stir with Ice, strain into cocktail glass.

Clyde Common, at the Ace Hotel, has a rather amazing Whiskey and Bourbon selection, and makes an in-house Tonic and Ginger Beer. The Dark and Stormy uses freshly grated ginger, and the Gin and Tonic uses Hendricks with their home tonic and a few slices of cucumber. Both are fantastic, though the fresh grated ginger would drive my Dark and Stormy through the roof, as I’m prone to using Cock ‘n Bull Ginger beer.

Jake’s Famous Crawfish has been around since 1892, and still has the piss trough to prove it. Yes, under the bar lies a tiled trough and drain, because every moment counts when you’re out drinking. Had a damned decent French 75 there.

Learned a lovely technique on making Spanish Coffee at Huber’s. First, give a nice inch deep or so sugar crust on a white wine glass, fill with 151, and light the alcohol. Swirl the glass about to rotate the flames, baking the sugar a bit. Then, add a touch of triple sec, plenty of Kahlua, top with coffee, whipped cream, and nutmeg. It’s fantastic.

The ambiance at Thatch was fantastic as always, and the food a delight. The drinks though, leave much to be desired. A Tiki bar without passion fruit syrup, well… it just ain’t right! C’mon Robert, get it in gear! (prior to 08-13-08 this has been remedied!)

I can’t even finish this brief write-up I’m still so reeling. In the morning, I may just need another Brandy Milk Punch to set me right.

The rambling continues.