September 1st, 2009 by Colonel Tiki
Thursday Drink Night is turning one year old this week! I can’t believe it’s already been a year of mixing, cajoling, japing and merriment.
And what a TDN it will be. We have a superior theme: Tiki! We have a superior Guest: Jeff Berry! We have fabulous prizes: Greg Boehm is providing gold bar tools, Mudpuddle books will be offering up vintage reprints of classic cocktail books, Port of Barcelona Gin and Obsello Absinthe will be up for grabs, and let’s not forget Old New Orleans Cajun Spiced Rum as a prize.
Get your syrups and fruit juices and rums in gear and get on into TDN this Thursday night at the Mixoloseum’s online bar. We have a new full-featured chatroom to enjoy if you haven’t stopped in recently.
I’ll see you this Thursday, September 3rd!
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).
April 8th, 2009 by Colonel Tiki
This week’s Thursday Drink Night (or TDN to us cool cats) is centered around a magical rum from the birthplace of rum: Barbados. I speak of Mount Gay Rum, Extra Old.
RumDood has a better and more informative post over at his digs, but to be brief: Mount Gay Rum is a perfect example of Bajan rum: Rich without being overbearing, smooth without being insipid. You can even taste the ocean breeze wafting over the coral containers they use in the distillation process. It’s heavenly. And the Extra Old which we’ll be mixing with? It’s almost a shame to mix it.
But mix it we will – We’ll just have to be sure to give it the respect it deserves.
Join us this Thursday, April 9 @ 4pm PDT. We usually go on until the wee hours of the night. Point your browser over to the Mixoloseum Bar for the fun! See you there!