Tuesday, June 21, 2016

Tiki (Adjecent) Tuesday: Cowgirl Uprising

What happens when a stellar tiki-tender sidesteps an innuendo? YOU GET A DELICIOUS DRINK THAT'S WHAT! Everyone's favourite booted booze-blogger took my joke as a challenge and fashioned a new fashioned drink. Here it is (with my spin owing to what's in my bar):

Cowgirl Uprising
1.5 oz Knob Creek 120
0.5 oz Grand Marnier Cuvée du Centenaire 
1 oz honey mix
0.5 oz lime juice
1 tsp Dillon's absinthe
1 dash orange bitters
0.25 cup diced peaches
0.75 cup crushed ice

Whiz in a blender. Pour into a goblet. Garnish with mint.

120 proof bourbon; XO Cognac liqueur; 135 proof absinthe: Get hammered?



Tuesday, June 14, 2016

Tiki Tuesday: Eye See What You Did There...

A certain number of Fridays ago I was looking for an "evening extender" and decided to peruse the ole Pegu Tiki  Blog. As with all things made from a recipe it is important to read the entire recipe before beginning. Very important! I did not do this. What I made wasn't as careless (or hilarious) as a trifle/shepherd's pie and it certainly didn't taste like feet. I shan't be so presumptuous as to say I've made an improvement here but in the grand tradition let's give this alternate drink a new name! (It's what Helena would do)




Sidewinder's Eye
1 oz Myer's Rum
1 oz Lemon Hart 80
1.5 oz lime juice
1.5 oz passion fruit syrup
0.75 oz guava juice
0.75 oz grapefruit juice

Shake with crushed ice and pour unstrained into a tiki mug. Top with 3 oz soda water. Garnish if you must.

I realised too late that I had no orange juice and no oranges for juicing. For a moment I thought of just subbing guava for orange but this seemed like it would overshadow the passion fruit. I suddenly remembered I had grapefruit and voila! It extended my evening; it slaked my thirst; it may get made again.

Mahalo!


Tuesday, June 07, 2016

Tiki Tuesday: The Chart Room

A great way to make a delicious drink is to start with a Martin Cate recipe and make substitutions as needed. Fear not; I'll explain.

I never buy port. I don't know why this is as I enjoy it and I often buy sherry and Dubonnet type wines but I never actually buy port. Sure, I'll quaff it if offered. I may even order it when out but bottles of it never make it to my home bar. This is just one of the stumbling blocks for a drink which (until now) I'd never made*.

The second stumbling block is the lack of Navan. If Gautier Seve was still an option here in Ontartio I might give that a go but it's not so back to the drawing board, so to speak. On Tiki Central there is a thread about what to substitute for Navan and it would seem there is a similar product offered by Meukow... I do have Licor 43 but let's be obstinate shall we?

 

The Chart Room**
2 oz Myer's Rum
0.5 oz Galliano Vanilla***
0.5 oz maple syrup
0.5 oz Rivesaltes hors d'age****
1 oz lemon juice
1 oz pure pressed pineapple juice
1 dash Angostura bitters

Shake with ice and strain into a pilsner filled with crushed ice. Top with 1 oz soda water. Garnish with mint.

Cheers!
Be Well!

*Let's be honest I still haven't made the drink.
**After a certain number of substitutions a new name is a must
***This is the only Galliano expression available here. If you've got Licor 43 perhaps use that rather than cluttering up your bar. 
****Bonne chance!

Tuesday, May 31, 2016

A Funny Thing Happened On The Way To Tiki Tuesday

I was going to present a twist on an established drink but then the ripe guava at the grocery store smelled so inviting....

So I present to you a drink I've only just added to my repertoire. I believe I first came to know of this drink via Instagram and then an issue of Imbibe with a blurb about Paul McGee had the recipe. I almost always don't have guava or guava juice so it's been on the back burner for... a while. Far as I can surmise this was a Three Dots And A Dash drink and is not to be found at Lost Lake. An already nearly-lost modern tiki recipe? Perhaps....


Poipu Beach Boogie Board
1.5 oz Northern Harvest Rye Whisky
0.5 oz 151 rum
0.25 oz Luxardo maraschino
1 oz pineapple juice
1 oz lemon juice
0.5 oz guava juice*
0.75 oz grenadine
1 dash Angostura bitters

Blend with crushed ice (Shake with crushed ice and train into a tiki mug filled with crushed ice). Garnish with pineapple leaves and three cherries. Recipe adapted from TikiCentral.

Sometimes I blend drinks but usually I just shake and give it the full Rumdood (or is it the full Humuhumu?).

Cheers!


*you can make your own guava juice by blending cut up fruit with water and then straining the pulp. More water (as well as lemon juice and/or sugar) can be added then for your desired consistency.



Tuesday, May 24, 2016

Tiki (Compliant) Tuesday: Flight Of Fancy

This past weekend seemed to be the weekend of the Jungle Bird. At least it seemed that way on Instagram. Jungle Birds and riffs on it kept popping up in my feed. Many made with Santeria rum! Lacking that rum but wanting to be a joiner (as I sometimes do) I decided to make a cool and refreshing libation to celebrate the long weekend and the nice weather.



Flight Of Fancy
1.5 oz Myer's Rum
0.75 oz Poli Airone Rosso Aperitivo*
0.5 oz lime juice
0.5 oz falernum
1.5 oz pineapple juice

Prepare as one would a Jungle Bird (or a PW&L; I'm not picky).

Cheers!

*One could of course substitute Aperol.


Monday, May 23, 2016

Mixology Monday CIX: Dry Cocktails

Ahoy good reader! It's once again time to join the monthly online cocktail party. This month our host is The Booze Baron and the theme is Dry Cocktails. (Click here to see all the recipes.)

"Like really dry.  Bone dry."

The challenge is to present a drink other than a Martini that achieves such dryness. I think I've done just that! I've taken The Baron at his word and kept the spirit component at 80% of the drink. I hummed and hawed about how to do this and then came across a drink made up of five halves. (I'll leave the original drink for another day. Your imagination or sleuthing may find it). So, one fifth fortified wine and the rest liquor eh? Got it! A drink which through alchemy makes it's components not immediately obvious. Feel free to experiment with brands other than those which I used.



In Fidel
3 parts Havana Club Anejo Blanco
1 part Ballantine's Blended Scotch
1 part La Gitana Manzanilla
1 dash Fee's orange bitters

Stir with much ice. Strain into a coupe.

Thank you Nick for hosting. Thank you Fred for keeping the MxMo going. Thank you Bill for the drink name; I had other name ideas but this one I can't Raúl out.

Saturday, April 16, 2016

Mixology Monday One Oh Eight: Swizzles



Plug in your tube amplifier. Let it warm up. Open your tweed Fender case. Take a deep breath. Polish up your Tele. Put on your brass finger picks. Dial up a clean sound, mostly. A little dirt is okay. Maybe just a little. Play ZZ Top's Enjoy And Get It On.

Now, drink that!

Oh, you can't? Well, drink this:



Q. Bakula Swizzle
 2 oz lime juice
0.5 oz simple syrup 
1 oz orange juice
1 oz Myer's rum
1 oz Lemon Hart rum
0.5 oz 151 rum
1 dash Angostura bitters
6 drops Absinthe

Build in a pilsner glass, fill with crushed ice. Swizzle to mix and chill. Top with a few more dashes of Angostura Peychaud's bitters. Garnish with mint and a ceylon stick. A straw would be helpful.

Now imagine this is the soundtrack to a Tarantino re-imagining of Quantum Leap. You get the idea...


Many thanks to Fred for this whimsical theme and for being this month's host!