Bum Rudder and Xmas savings

December 10th, 2010 by Colonel Tiki

TDN : Winter Tiki Drinks

Over at the Mixoloseum Bar, you must know by now that we have weekly Thursday Drink Nights, right? This past Thursday’s theme was “Winter Tiki” and the unstoppable Jeff “Beachbum” Berry dropped by to guest-host for a stint. We had a blast.

Quixotica

I have recently re-kindled my love affair with Cynar. I like playing resinous spices against the deep botanicals – you’ll notice that the Poison Dart exposes this idea. What could add yet more holiday joy to that combo but Smith & Cross Jamaican Rum and hot milk, right? It’s ideas like this which force the name:

Quixotica
1 oz Smith & Cross dark Jamaican rum
½ oz Cynar
¼ oz Pimento Dram
¼ oz Clove/Cinnamon syrup
dash bitters

Pour heated milk over other ingredients in a heat-proof glass or mug, dust with fresh nutmeg and garnish with cinnamon stick.

At that point, the talk went to Coconut Butter (and the problems finding a good product for drinks). I have some coconut butter myself, but have not as yet tried it as a cocktail ingredient. Wow. WOW. Yeah, I see a big future this winter season, all centered around coconut butter. The brand I use is “Artisana,” and it is a raw, whole-coconut product. It is amazing. Behold my quixotica creation — a coconut buttered rum that may well ruin you.

The Bum Rudder

Bum Rudder

Bum Rudder
1½ oz Smith & Cross dark Jamaican rum
½ oz Falernum
½ oz Don’s Spices #2
½ oz Cinnamon Syrup
1 tsp Coconut Butter
4 oz hot Apple Cider (non spiced)
dash bitters

Pour hot cider over other ingredients in a heat proof glass or mug. garnish with clove-pierced orange peel and cinnamon stick.

..and now the savings!

This Christmas, Trader Tiki is giving out a 15% savings when you spend $20 or more. That’s only about 2 bottles. You can get everything you need for these cocktails and more! When you get to checkout, use the discount code “ILUVBLOGZ.” Tell him the Colonel sent you!

With your newly purchased syrups, you can check out all the other Christikimas recipes that we came up with on the Mixoloseum’s Twitter Feed. Cheers!

Mixology Monday December 2008 – Spice

December 15th, 2008 by Colonel Tiki

What did I get myself into? This month’s Mixology Monday’s Theme is Spice – picked by yours truly, hosted by yours truly. You’d think that if I pick and host that I should be pre-prepared, right? Nope. Here I am at 8pm writing up my own entry.

I would recommend having a perfect wife as I do. It makes things far easier. Also, try to get a Medieval History major if you can. There are a great deal of interesting ties to medieval cuisine in modern cocktailia. Orgeat comes out of the medieval use of Almond milk to better store fat in nut form to prevent spoilage: Just grind the nuts, and form some emulsion to get the nut fat and you can cook or bake with it. Orgeat is also tied to Barley-water which follows a similar method of extraction to nourish.

In a secret project she’s working on, I’ve pulled out the existence of a spice mix popularly used called “Powder Forte,” or Strong Powder. There was also a “Powder Dulce,” sweet powder. Powder Fort was used with meats and pies and other places where hot/strong flavors are desired. Western Medieval cuisine was what we would connect with savoury today – the French would put a stop to the idea that spices such as ginger, nutmeg, and cloves go with meats in the 1600s.

Powder Fort Mise en Place

The recipes for powder fort vary depending on which text you read, so my approximation is just that – the general ingredients are: Pepper(s), ginger(s), cloves(s), nutmeg(s), cinnamon(s), and grains of paradise. My only lost ingredient I’m still searching for is Long Pepper. Our current Pepper is the individual dried berries of piper nigra, but contemporary medieval cooks would be more familiar with piper longum – a family member that has smaller berries that are dried completly on the catkin, hence the term Long pepper. I have not as of yet been able to been locate a source. (I’d appreciate any help out there in the internets!). Stories say that a certain Spanish King owned orchards of piper nigrum and therefor forbid long pepper so he could push his form of pepper and so now we all know it as pepper, rather than the former more popular long pepper.

I thought I would first make a syrup to play with the mixure to get a hold on the flavor before further experimentation. Some recipes call for a 7-1 cinnamon/pepper/ginger – nutmeg/mace/grains/cloves, others 3-1. I decided to start with 4-1.

My recipe is as follows

Black Pepper 4 tsp. Black Pepper (sub for Long Pepper)

Galangal 1/4 Cup Galangal, diced.

Ginger 1/4 Cup Ginger, diced.

Cassia 2 tsp. ground Cassia

Cinnamon 2 tsp. (2 sticks) ground Cinnamon

Ceubeb 1 tsp. Cuebeb (tailed pepper)

Nutmeg 1/2 tsp ground Nutmeg

Mace 1/2 tsp. ground Mace

Cloves 1 tsp ground Cloves

Grains of Paradise 1 tsp. ground Grains of Paradise

Syrup cookin'Mix with 4 cups sugar, add 3 cups water and slowly bring to a boil. Simmer on low for 30 minutes. Let stand for at least 4 hours and strain.

The finished flavor was amazingly balanced for the number of ingredients. The finish is clean, the shape round and gorgeous. After tasting it Heather immediately thought of Gin. I agreed. She suggested a gin milk punch, since she finds it usually one-note or weak. I again agreed. She’s usually right (damn her.)

P1030622

Melcan Cwicbeam
¾ oz Powder Forte Syrup
2 oz Plymouth Gin
3 oz Milk (Almond milk would also do)

Shake all with cube ice and strain into footed huricane or brandy snifter. Grate nutmeg on top, cinnmaon stick garnish.

The name is a bit anacronistic, beigng Old Engilsh rather than Middle English, but you know – screw the damn Normans. Filthy beggars. The drink itself is anachronistic anyway – distilled liquor comes late to the medieval period, first as elixirs in monasteries, let’s pretend, shall we?

Next I’ll plan to make a Liqueur from the mix, perhaps also a bitters – I’m really in love with this spice mix. I’m definitely in love with Grains of Paradise.

I’ll have the wrap-up posted by tomorrow night, thanks to everyone who particiapted. Happy Holidays, Merry Christmas, Joyous Yule, Happy Hannukah, Happy Solstice, Joyous Saturnalia, Happy Kwanzaa, and Adequate Festivas to you and yours!

Gruß vom Krampus — Card series IV

December 5th, 2008 by Colonel Tiki

While Tomorrow night (and a replay of the party on Sunday Night) is our Krampus Nacht cocktail party, tonight is historically the night of Saint Nicholas. We Americans would more closely connect this night with our Christmas eve. Only the Christ-child brings you presents on Christmas day in Germany (or so my feeble research shows). Santa (St. Nicholas) comes on the night of December 5th to fill good children’s shoes with nuts, candies, fruits – perhaps a toy.

He also, as you know now, drags along with him the Krampus for the bad little girls and boys. I hope that the Krampus doesn’t come to bring me any lumps of coal or beat me for lagging behind on the cocktail posts, so below this next card in the series, I’ll hop-to-it.

krampus.hearts

Wer grausam im Leben Herzen bricht,
Nur Böses tat, der wundere sich nicht
wenn solches ihm zuletzt nicht frommt,
und er in Teufels Küche kommt.

Those who cruelly break hearts in life
Through evil deeds should not be surprised
When in the end it becomes no use
and they come to Satan’s Kitchen.

Now – if you drink too many of these below, you might find yourself feeling as if you’re in Satan’s Kitchen.

Krampus Swizzle
2 oz goslings 151
1 oz Opal Nera
½ oz Herbsaint or absinthe
½ oz pineapple juice
½ oz Falernum
¼-½ oz simple syrup to taste
dash bitters (Fees old fashioned)

Shake all vigourously with cracked ice and pour into a chimney glass. Swizzle with a swizzle stick until the glass frosts. Garnish with a licorice whip.

Gruß vom Krampus!