MxMo LXIV : Tiki

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.

Rio Tonga
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.

 

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!

MxMo September 2009 – Dizzy Dairy

September 28th, 2009 by Colonel Tiki

mxmologoI’m doing a drive-by MxMo this month: Lately my free time has been somewhere between thin on the ground and nearly invisible. This certainly hasn’t stopped my thinking and plotting though.

I just love Black Cardamom – it has the same fabulous pungency mixed with a haunting smoky character that comes from the wood fires used to dry it.

I’ve been hanging on to it for a while and recently put it to good use macerating in blanco tequila. The smoke and camphor suit the agave.

Then the folks at eGullet host this month’s MxMo and the idea came to me: Milk punch using the black cardamom mixed with the flavors of horchata. Rice milk turned to be too thin; Milk likewise.  ½ & ½ was perfect.

So without further ado, I give you “Leche Libre.” Yes, a bit too precious a name but I like it.

Leche Libre

Leche Libre
2oz Black Cardamom macerated Blanco Tequila
3oz ½&½
¾oz cinnamon syrup
nutmeg

shake all but nutmeg with ice and strain into glass coffee mug or brandy snifter filled with ice. Garnish generously with freshly ground nutmeg.