Rum Barrels and Rumination

February 5th, 2008 by Colonel Tiki

I have a particular personal philosophy concerning functional art. In this specific case, the collecting of Tiki Mugs. I deeply feel that when functional art ceases being used, it ceases having relevance. It becomes less powerful; it becomes a memory. The idea of keeping a mug (no matter how ‘priceless’) that was made to be drunk from behind glass and unused is anathema to me. To me It’s perverting the item for one’s own personal fears (of it breaking, of it losing value) in favor of its spirit.

This is not a judgement against others who may differ: It’s your mug, do with it what you will. It’s my philosophy and there is no concrete aesthetic. My mugs, however, will be used. If it becomes damaged? If it breaks? Good. The Mug is already broken. All things are impermanent and eventually end: Such is the beauty of existence. I would rather celebrate these tokens full of the drinks they were made to hold than look at it with worry on the shelf, supposedly out of harm’s way.

I bring this up because when I make Rum Barrels, I use our two Rum Barrel mugs. One of which happens to be the Aku Aku Rum Barrel. It was made by Otagiri for the Aku Aku at the Stardust in Las Vegas. Heather found it at the Goodwill for 85¢. Ooga-Mooga has the value at $90. Ebay’s average is around $125. Do I care? Not a whit. I use it because it is a rum barrel, meant to hold the liquid art of the Rum Barrel cocktail.

Rum Barrel Ingredients
Don’s Rum Barrel

1 oz fresh squeezed lime juice
1 oz fresh squeezed grapefruit juice
1 oz fresh squeezed orange juice
1 oz unsweetened pineapple juice
1 oz honey mix
1 oz Puerto Rican light Rum
1 oz Jamaican gold Rum
2 oz Demerara Rum
tsp falernum
tsp pimento dram
6 drops Pernod
6 drops grenadine
dash Angostura bitters
6 oz Ice

That’s the version in Sippin’ Safari. It’s a great recipe. However, to my taste, it turns out a bit subtle. So here’s my personal variation on the recipe. I’ve replaced the Pernod with Herbsaint, as I feel it more closely better supports the other flavors with a woody, earthy tone (I’ll use Absinthe when next I have some on hand). Pernod is too “pointy” and singular for my tastes in these recipes. I increase the falernum & pimento dram from 1/6 oz to 1/4 oz to better balance their role in the flavor. I use Fee’s brother’s old fashioned bitters for a hint of more spice. I don’t have any decent Puerto Rican rums, so I substitute Cruzan (a Virgin Islands rum).

Rum Barrel Still life

The Monkey Hut Rum Barrel (based on Donn Beach’s recipe)

1 oz fresh squeezed lime juice
1 oz fresh squeezed grapefruit juice
1 oz fresh squeezed orange juice
1 oz unsweetened pineapple juice
1 oz honey mix
1 oz Cruzan light Rum
1 oz Appleton Special gold Rum
2 oz Lemon Hart Demerara Rum
¼ oz house falernum
¼ oz house pimento dram
6 drops Herbsaint
6 drops grenadine
dash Fee Brothers Old Fashioned bitters
6 oz Crushed Ice

You can also see my other Rum Barrel, the Mai-Kai reproduction from Tiki Farm. I picked that one up at the Mai-Kai gift shop during Hukilau 2006. They sit next to each other in the Monkey Hut. They come down when it’s time to drink from them.

Here are some more shots of this gorgeous functioning art in action:
Rum Barrel Still Life
Aku Aku Rum Barrel
Aku Aku Rum Barrel



Mugs Continued

July 18th, 2007 by Colonel Tiki

TIKI KON 2007 Mug slip molds drying

Dry, little molds. Dry!

TIKI KON 2007 Mug Process

July 12th, 2007 by Colonel Tiki

Here’s what happens to the sculpt after I get it.

I make a negative mold of the sculpt with which to make multiple sculpt copies. These Will be used to make plaster slip molds. The plaster slip molds will go to our ceramicist for mug creation.

Here’s the first batch of pictures:

After creating a mold box ¾” larger than the sculpt (in each direction) out of art board and hot glue. I’ll pour each half of the mold separately. To masque out 3-d areas for where I don’t want the polyurethane to go, I use modeling clay:

To help keep the two halves of the mold together, I make impressions for use as a key to align. Here you can see a closeup of one in the clay masque.

So, how to find out how much of the casting material you’ll need? I use rice to approximate the volume.

Now it’s full.

And now it’s measured.

After the rice is removed the whole thing gets sprayed with Tap Plastics Mold Release.

The Materials: Polyurethane Casting Resin system from Tap Plastics.

I mix half the measure of each of the 2-part polyurethane and mix like ‘taint no mixing been done.

The trick is to scrape the sides and the bottom of the container with something square. I use chopsticks. Next, I pour evenly and slowly into a corner of the box. I let the material slowly seep around and up the sculpt. As it’s pouring I notice how like a chocolate bar it looks. Here see it filling in the keys – caramel spilling into chocolate caverns surrounded by creamy white nougat:

Delicious caramel will be the last breath of this tiki mug!

Almost there:

The complete pour.

Once a day has passed, it is safe to attempt the other half. It takes a couple more than a few days to fully cure. I take off the bottom of the mold and flip ‘er over. All that clay we put in has to come out.

The same process is repeated (It usually happens that the rest of the containers are the perfect amount of material) on the back. Mold release, mix half of each, pouring into the corner:

Slowly to the top it pours.

This is the End product. 2 Halves which allows us to make copies of the scupt to use and not have to suffer a meltdown if it becomes damaged. We can just make another. And another. And another.

Next update coming when I get the pics prepared!