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.
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.
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.
2 oz dark Jamaican Rum
¾ oz cold coffee
¾ oz fresh pineapple juice
½ oz B. G. Reynolds Vanilla Syrup
½ oz fresh lime juice
¼ oz Herbsaint
2 dashes bitters
Shake all with 6 oz crushed ice. Pour into a double rocks glass and garnish with spanked mint and a dusting of ground nutmeg.
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.