February 20th, 2017 by Colonel Tiki
Forgive me Mixology Monday for I have sinned. It has been many years since my last post and your wake brings me back. You were a fantastic host. We wake you with ourselves woke – in some areas sleeping and others wide eyed to meet our challenges.
I present you with a hair of the dog; not the Geas I thought Cu Cullen was fated with. He couldn’t eat the flesh of a dog and this short hoist is a dog in name only for that morning after the night before. Some Irish hero out there somewhere in my memory was forbidden from being woke from slumber: woe be to those who did. And here (thanks to @tikimama for the name) we have “Don’t Wake Me While I’m Sleeping,” a medieval/tiki twist on the Irish Coffee.
Cead mile failte, MxMo.
Don’t Wake Me While I’m Sleeping
1 oz Irish whiskey
2 tsp powder dulce sugar
5 oz hot black coffee
2 oz powder dulce whipped cream
Stir sugar, whiskey and hot coffee in heat proof glass. Carefully add powder dulce sweetened whipped cream, dust with nutmeg and add pineapple spear.
February 20th, 2012 by Colonel Tiki
Is it Mixology Monday already again? I know it’s grapefruit season again. It’s a great beautiful season too. Here’s a little something tiki via Brazil: The Rio Tonga. Yes, the celery bitters are important.
1½ oz white grapefruit juice
½ oz unsweetened pineapple juice
¾ oz Allspice-Cinnamon-Vanilla infused rich simple
1½ oz cachaça (I used Novo Fogo)
2 dashes angostura bitters
1 dash celery bitters
4 drops Herbsaint
Mix with 6 oz crushed ice in a top-down drinks mixer and pour into footed hurricane. Garnish lime twist.
August 4th, 2011 by Colonel Tiki
I was lucky enough to be asked to provide a local-flavor exotic cocktail recipe to celebrate the triumphant return of Trader Vic’s to Portland. When I say triumphant, it is an understatement. The partners who realized this vision deserve the heaps of admiration they are currently receiving.
I did not expect to speak to a partner who clearly understood and had great experience with what Trader Vics is. To be of the highest praise: This is Trader Vic’s.
And so, how could I not make a coffee grog? I’ve been waxing about the deep body of coffee for some time now and will likely continue. The dandy combination of Coffee/Lime/Pineapple forms the core of the flavor profile. One may be surprised at the volume of Herbsaint – it should balance the fresh pineapple and the wine notes of a central american sourced coffee, so feel free to tweak at will.
2 oz dark Jamaican Rum
¾ oz cold coffee
¾ oz fresh pineapple juice
½ oz B. G. Reynolds Vanilla Syrup
½ oz fresh lime juice
¼ oz Herbsaint
2 dashes bitters
Shake all with 6 oz crushed ice. Pour into a double rocks glass and garnish with spanked mint and a dusting of ground nutmeg.