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 simple1
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.

 

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  1. I use vanilla sugar with cracked allspice berries and shredded ceylon cinnamon. You can have just as good by using ½oz B.G.Reynolds Cinnamon Syrup and ¼ oz B.G.Reynolds Don’s Spices #2. []

Glisan Grog

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.

Glisan Grog

2 oz dark Jamaican Rum1
¾ oz cold coffee2
¾ oz fresh pineapple juice3
½ oz B. G. Reynolds Vanilla Syrup
½ oz fresh lime juice
¼ oz Herbsaint4
2 dashes bitters

Shake all with 6 oz crushed ice5. Pour into a double rocks glass and garnish with spanked mint and a dusting of ground nutmeg.

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  1. a mix of dark and aged Jamaican is also interesting []
  2. central american source []
  3. traditional variety, non-‘gold’ []
  4. or less as to your taste and balance []
  5. for a better drink, use a top-down mixer []

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 grapefruit1 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 juice2.


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.

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  1. and pomello/grapefruit []
  2. just enough for a Navy Grog! []