MxMo November 2008 — Made From Scratch!

November 10th, 2008 by Colonel Tiki

It’s been a while, dear readers. It’s been crazy around Mathom House here. There will be a little monkey joining us in January so we’ve been busy getting a nursery together and of course the new basement temporary tiki bar, the “Monkey Hut in Exile.” It’s been hard to keep up with posting – I have about 3 or 4 posts in the queue. When I get more than about 30 minutes to myself, I’ll hope to put ’em up.

This month, Doug at The Pegu Blog is hosting and the theme is “Made from Scratch!

While this must be the easiest MxMo to date for us Tiki cocktailians, it does offer the opportunity to make something new. I’m always making something in the kitchen: falernum, pimento dram, orgeat, forbidden fruits liqueur, orange curacao, bumbo, &c.

Hiram Walker was nice enough to provide some samples of their holiday line of liqueurs for sampling. I received them and I really can’t say much about them here and now. I was, however, moved to try my hand at making my own pumpkin liqueur. About two years ago I made a few batches of pumpkin syrup that were a hit. I wondered if my skills learned in the past year with infused liqueurs would yield something at least better than I could find on the shelf. The first version surpassed my expectations but needed a little tweaking to get the pumpkin flavor better represented. Here is the second version:

Pumpkin Liqueur

Pumpkin Liqueur ( this recipe makes over half a gallon, split accordingly)
2 Cups pumpkin, chunked and roasted
½ Cup ginger, sliced
½ Cup allspice berries, crushed
¼ Cup cloves, crushed
1 Nutmeg, ground
4 Sticks ceylon cinnamon, broken into pieces
1 Tbsp cassia cinnamon, ground
1 Tbsp mace, ground
2 pods vanilla, scraped
750ml LemonHart 151
8 cups sugar for syrup

Separate all spices and pumpkin into 2 equal parts. Infuse spices and pumpkin in 151 for at least one week. Combine the balance of the spices and pumpkin with the sugar and 4 cups of water. Bring to near boil and simmer for 30 minutes and pour into separate container for at least one week. After 1 week strain all solids from 151 infusion and syrup and combine. You can pour through a brita filter device, but I wait for the tiny solids to settle and I cart off the clear top liqueur.

I made this liqueur for a party benefiting the Portland Women’s Crisis Line. I featured it in a few cocktails. Here’s one of ’em:

Harvest Old Fashioned
1 oz Pumpkin Liqueur
2 oz bourbon
Cherry and Orange wheel, muddled
Dash Fees bros bitters

Muddle fruit in mixing glass. Add ice, liquors, bitters and stir. Pour into rocks glass.

Yes, I not only include but also muddle the fruit in an old fashioned. It’s not an old fashioned old fashioned. Here is another just for MxMo:

Hot Rummin' Pumpkin

Hot Rummin’ Pumpkin
¾ oz Pumpkin Liqueur
¾ oz Jamaican dark rum
1½ oz demerara rum
4 oz cream, steaming hot
nutmeg, ground

Combine all ingredients in heated glass and top with ground nutmeg. Garnish with cinnamon stick.

Another month and another MxMo. Next month, I’ll be hosting so I’ll see everyone on the flipside for December’s MxMo – “Spice.”


October 31st, 2007 by Colonel Tiki

In co-ordination and collaboration with my dear friend Trader Tiki and in celebration of All Hallow’s Eve, we have created drinks celebrating classic monsters of the silver screen. Without further ado, I present to you The Phantom of the Opera, The Wolfman, and Dracula.


Phantom of the Opera

1 oz Fresh Squeezed Lime Juice
1 oz Green Chartreuse
1 oz Pernod
½ oz Simple Syrup
Seltzer or Club soda

Stir all but Seltzer with 5 0z of crushed ice and pour into Collins glass. Top with Seltzer and stir. Garnish with lime wedge.

Leroux would be proud. The Phantom will waver between ethereal and concrete in its flavor, much like The Phantom himself. At times he he will be subtle and at others raucous. All spirits are French. Damn Raoul de Chagny!


The Wolf Man or “The Hair of the Dog

3 oz Bourbon
½ oz Black Sambuca, Opal Nera or other black licorice liqueur
½ oz fresh squeezed orange juice
dash Old Fashioned Fee Brothers Bitters

Build together in a rocks glass. Express orange oil while creating garnish of orange rind twist.

Do not consume this drink under the full moon. You have been warned.



3 oz Cherry Flavored Brandy
1½ oz Kircshwasser

Shake and pour into a cocktail class garnished with grenadine rimmed interior.

I thought of Romania, which brought me to Cherries (of Croatia and Maraska). I initially thought of a nice port or Madeira, but Dracula does not drink … wine. Hold the cocktail glass with style and drink with a flourish. It will help if you are Hungarian and double-jointed.


Don’t miss out on The Mummy, The Invisible Man, and The Creature From the Black Lagoon over at Trader Tiki’s Booze Blog. Six together, Drink them all!

Thanks to my fabulous wife Tikimama for her assistance and support.