Tiki Kon 2012: Ten Year Tour

April 27th, 2012 by Colonel Tiki

Haere Mai, Hui Hoa!
Tahitian for “Welcome (back), friends!”

I can hardly believe the 10th annual Tiki Kon is nearly upon us!  We’ve had a great deal of fun here in Portland over the past nine Tiki Kons listening to the evocative and spirited tunes of fabulous bands, savoring the home tiki bars of gracious and hospitable hosts, and enjoying the company of all who make this and every year an event to share in the love and goodwill of our PNW Polynesian-pop community.

It has been glorious. When Heather and I moved to PDX from San Francisco we were struck agog with the help and love of the locals. We were fortunate to have been invited as a home bar for the 2nd annual of what was then called the “NorthWest Tiki Crawl and Home Bar Tour” (the moniker ‘Tiki Kon’ began on the 4th year). Mark Axton, Noel Henneman, Mark Pedersen, John Forsythe, Kim Armstrong and others donated a weekend of their time for a tiki bar raising that turned our small front bedroom into “The Monkey Hut” at the eleventh hour. I knew we had to return the love, so Heather and I joined in with helping and have been supporting Tiki Kon ever since. I’m so very proud of all the people over the years who have worked tirelessly and selflessly for this concept. I thank them and you profusely. Maururu Mai!

Tiki Kon 2012 sets sail on its Ten Year Tour! This is the year we invite everyone back to join the fun with a freshly re-energized event – Haere Mai! We have a gorgeous new home and event HQ at The Red Lion Hotel on the River. It sits on the banks of the mighty Columbia with a front row view of majestic (and active) volcano, Mt. Hood.

Our first surprise: we’ve grown the longest-running Home Bar Tour to twice the amount of guests as previous years. This is the year we all want to see everyone back together to celebrate these past fantastic ten years of Pacific NorthWest ‘Ohana!

Stay tuned for many more new surprises in store for you (hint for the next surprise: start getting ‘Hapi’ for this year’s mug) and for upcoming details on bands, seminars, and this here Tiki Kon blog in the coming months! I look forward to sharing with you all the fun in store for us together, and will see you soon at Tiki Kon 2012!


Maururu Mai,

-Craig ‘Colonel Tiki’ Hermann

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.

 

The Cutting of the Grapefruit

May 4th, 2011 by Colonel Tiki

It’s no secret I adore grapefruit. I’ve even been caught, in public, saying quite embarrassing things about the depths of my love. It’s a love that cuts deep. Today I’ll show you just how deep you should cut and prepare your fruit.

I apologize, dear reader. We are at the very tail end of a glorious white grapefruit season, so you very likely won’t be able to get your hands on such a glorious globe as the one pictured here. Fear not! The prep advice offered below is even more appropriate when used on inferior yet widely available red varietals.

The Center Cannot Hold

The center of citrus fruit is roughly analogous to the umbilical cord; it is the highway for nourishment to reach the segments. This marvelous cell structure is responsible for the delicious contents of the fruit, yet it alone is horribly distasteful. The flavor is nearly only strong bitterness. It should be removed. It also imparts a bitter flavor outward into the fruit – the juice sacs adjacent should also be removed. You can see the area below in green on mouse-over:

How to Field-Strip a Grapefruit

So here’s how to do it:


            
		
        

1. Cut through the fruit at just below half, where the fruit bulges the most.


            
		
        

2. Cut each of these two pieces again in half, through the central column.


            
		
        

3. Cut these quarters in half again, carefully through the central column.


            
		
        

4. Here you can see the 1/8th of fruit with the column still attached.


            
		
        

5. Cut through the juice sacs and remove the bitter central column with adjacent sacs.


            
		
        

6. Each such prepared 1/8 of a normal-sized grapefruit should yield ¾oz of flavorful juice.


And that’s how you do it! If in a hurry, only 4 cuts are needed to have a 1/8 segment, ready to juice. Grapefruit a la minute.