November 4th, 2010 by Colonel Tiki
¾ oz fresh squeezed orange juice
¾ oz fresh squeezed lime juice
¼ oz vanilla syrup
¼ oz pimento dram
1½ oz tequila blanco (I used Casa Noble)
dash aromatic bitters
8 drops herbsaint
Mix all with 6oz fine crushed ice in top-down drinks mixer; alternately blend with 6oz regular ice in 5-one second full pulses. Pour into footed goblet or double rocks, garnish with lime wheel.
I created this little number for Thursday Drink Night: Rumless Tiki. The Initial of the name and the straws in the picture (as well as the above recipe) should give away the famous drink on which it is based. Can you guess?
October 15th, 2010 by Colonel Tiki
My lovely wife has a weekly cocktail column over at alt.life. This week she chose to cover an original creation of mine: The Dark Magic.
This drink is inspired by The Mai-Kai’s Black Magic, but has evolved into its own animal. Here’s the recipe:
1 oz fresh lime juice
½ oz unsweetened pineapple juice
½ oz Coffee Syrup
¼ oz Passion Fruit Syrup
¼ oz Vanilla Syrup
2 oz Coruba Dark Jamaican Rum
1 dash Aromatic Bitters
8 drops (1/8th oz) Herbsaint
Blend ingredients with 8oz ice for 5 one-second pulses. Alternately, mix with crushed ice using top-down drinks mixer. Pour into 12oz hurricane glass.
June 8th, 2009 by Colonel Tiki
Sometime ’round about 2002 a friend of mine returned from Amsterdam with a ceramic bottle of Corenwyn. Since then, I’ve been completely enamored with Corenwyn, genevers, and old-tom gins. Blair over on the Mixoloseum Blog can tell you more about Genever and such, I’ll just say it is delicious.
This past Thursday’s TDN was centered around Bols new launch of their Genever. It is a fabulous product. Right now it has limited availability and I look forward its expansion (and support from the OLCC, I hope). It has a mouth feel of velvet and a refined balanced flavor profile that ends in warm malty notes.
The strange late spring heat wave we’ve been having here in Portland directed me toward my concoction that I delivered to TDN. My friends Molly and Zorn (both PDX bartenders with decades of experience) introduced me to the wonder of chile peppers and fruit in cocktails. Greg Hoitsma over at Andina also has great success with Habañero and Passion Fruit (an amazing combination). I am particularly obsessed with the pineapple/lemon/simple/chile, featuring a good earthy chile such as a Jalapeño or a Serrano. For a Thai chile or birds-eye I think I might switch out the lemon for lime.
I’m very happy with the result from the below concoction. It is amongst the four finalists over at the Mixoloseum Blog. Please go over there to vote for it if you find it surpasses the competition, as I do. Also if you’re over there try out the “Malt Gasoline.” It’s a wonderful swizzle only slightly less of a winner than mine. 😉
Photo courtesy Tiare (www.amountainofcrushedice.com)
2 oz Bols Genever
½ oz pineapple juice (fresh, please)
½ oz lemon juice
½ oz vanilla syrup (sub simple)
few pinapple chunks
3 slices jalapeño or serrano chile
dash aromatic bitters (fee’s old fashioned, angostura, &c.)
Muddle pinapple chunks, chile, and juices. Add remaning ingredients and shake with ice to mix and form head. Double strain into cocktail glass and garnish with lemon twist (or as Tiare has in her beautiful shot, pineapple wedge and chile).