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.
April 29th, 2011 by Colonel Tiki
Everyone has a flavor profile that they adore. As I’ve talked about before, the lion’s share of us tiki mixologist folk are non-tasters. This means that we love strong and complex flavors because our tongues are myopic. Blair is a fan of heavy spice and strong citrus epitomized by the Nui Nui, for example. I do love that profile, but my heart is in drinks of high contrast.
I’m talking about elevated high notes right next to deep base and dark tones, such as the profile you’ll find in my Dark Magic. In that particular recipe, the lime and pineapple are highly contrasted against the Jamaican rum and coffee syrup. This realization led me to delving into the idea of making a drink that really pushes this idea. The art history geek in me made the name. It’s Tiki, so I hope you’ll not be daunted by the ingredient list.
1 oz Coruba Jamaican Rum
½ oz Smith & Cross Jamaican Rum
½ oz Cynar
1/8 oz Fernet Branca
¾ oz fresh white grapefruit juice
¾ oz fresh pineapple juice
½ oz Trader Tiki Cinnamon Syrup
dash aromatic bitters
8 drops herbsaint
Shake with crushed ice and serve in a double rocks glass, garnish with grapefruit peel and cinnamon stick