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Douglas Winship

MxMo: Tiki

20 posts in this topic

MxMo-Tiki-Logo.jpg

Hey everyone! It has been a while since I've seen a Mixology Monday announcement here, but since I'm hosting this month's, I'll do it.

The latest MxMo will be February 20th, and here's the announcement post: Call for Submissions: Mixology Monday—TIki

I'm also cross-posting this in food, since I'm asking for whatever Tiki-related thoughts float your boat, so bring it with the Tiki food instead of drink if you like!

Remember, if you don't have a blog, just post here in reply to this thread. Or, if you want more formatting options, or you have a long one, contact me, and I'll give you a pass as a guest author on my blog and you can post there.

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Douglas,

Thanks for hosting MxMo - I've had a love/hate relationship with all things Tiki (mainly because there was a long period of time when I thought that Tiki drinks were all dozens of ingredients, most of which were bizarre neon colored syrups). Since getting Beachbum Berry Remixed, I have seen the light.

I wanted to take a minimalist tack with this challenge, so I present this, which is archived here.

White Tai

1 oz. La Favorite Blanc (for aroma)

1 oz. Flor de Cana White (for dryness)

1/2 oz lime juice

1/2 oz orgeat

1/4 oz Cointreau

6 drops Pernod Absinthe (just enough to louche slightly in the drink).

Shake, strain, up. If you'd like a fancy orchid garnish, that's great, but please... no fruit salad to detract from the drink's whiteness.

Thanks,

Zachary


Edited by Zachary (log)

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Hi Douglas. Here's my contribution. I don't know if this name has been used before, but for a Pisco-based tiki drink it was a name that was begging to be used:

Bahama Llama

1 1/2 oz Macchu Pisco

1/2 oz El Dorado 15

1/2 oz Mezcal Vida

1 oz Coco Lopez

1/2 oz Fresh Lime

Shake well with ice. Pour unstrained into a tiki mug. Garnish with 8 drops of Orange Flower Water.

Enjoy,

Dan Perrigan

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Here's one I did a little while back for a dinner honoring one of our local chefs. The name comes from the fact that all the flavorings grow in the subtropical temperate zone.

Subtropical Fizz

1.5 oz. Mango vodka

.5 oz. Laird’s 7.5 year old apple brandy

.75 oz. fresh lime juice

.5 oz. housemade orgeat

.25 oz. St. Elizabeth Allspice Dram

dash Orange bitters

1.5 oz. club soda

Garnish: Grating of fresh nutmeg, small lime wheel.

Shake and strain over fresh ice in a Collins glass. Top with club soda and stir. Garnish with grated nutmeg and a lime wheel tucked into the glass.


Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

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This looks fun. With my username, I feel obliged to participate (or at least try some of the recipes posted here)...

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Here's one I did a little while back for a dinner honoring one of our local chefs. The name comes from the fact that all the flavorings grow in the subtropical temperate zone.

Pushing the envelope a bit on that one I think! I suppose both Mango and Allspice are now cultivated in subtropical regions to some extent (on the warmer edge of them I suspect) but neither is native to subtropical areas.

Dey need dat warm sunshine, mon! :biggrin:


If you pick up a starving dog and make him prosperous, he will not bite you. This is the principal difference between a dog and a man. ~Mark Twain

Some people are like a Slinky. They are not really good for anything, but you still can't help but smile when you shove them down the stairs...

~tanstaafl2

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Mango grows in Florida and California and Allspice is in Jamaica. I know I'm skirting the boundaries, but I think it still works. :smile:


Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

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Our friends, whose parents have passion fruit vines in their yard, kindly donated some fresh passion fruit pulp last weekend. This became my inspiration for the challenge.

I started by making a passion fruit syrup. I mixed the pulp with simple syrup (1 part each), heated the mixture gently, and strained through a fine sieve.

For the cocktail, I went with the Hart of Darkness from Beachbum Berry Remixed. I found that it highlighted the fresh passion fruit flavor quite well, and the spice from the Lemon Hart 151 gave it a nice kick.

0.5 oz lime juice

0.5 oz homemade passion fruit syrup

0.25 oz lemon juice

0.5 oz honey mix (1:1 honey/water)

0.75 oz soda water

1.5 oz Lemon Hart 151-proof Demerara rum

1 cup crushed ice

Blended

6895012979_4696d4ef6e_z.jpg

We needed a little pupu with our powerful cocktail. I wanted to use more of the passion fruit pulp so I marinated some shrimp in it together with vinegar, minced ginger, brown sugar, and fresh mint. After about an hour, it was time to grill the shrimp.

Mint-Passion Grilled Prawns (adapted from Sam Choy's Polynesian Kitchen)

6895018505_b9615a53e3_z.jpg

The flavor of the passion fruit really came through. This was really good.

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Here is the recipe.

1/4 cup fresh passion fruit pulp

1/2 tablespoon red wine vinegar

1/2 teaspoon minced ginger

1/2 tablespoon brown sugar

1/2 tablespoon minced fresh mint

1/2 pound shrimp (15 count)

Combine everything in a bowl. Marinate for 1 hour.

Skewer shrimp on bamboo skewers and grill until they are pink and cooked through (about 7-8 minutes), basting occasionally with the marinade.

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Mahalo, Doug ~

Thanks for rustling us all together this month. I know how much you hate tiki and what a burden this must've been. I had every intention of not writing anything until I got back from my bourbonic Kentucky adventures next week, but you've prompted me to finally make those Bompas & Parr Mai Tai jellies that, to borrow a line from Richard E. Grant, has been squatting on my brain like an octopus for a fortnight.

Along the way, I learned why my gin & tonics (and only my gin & tonics — not, say, my tiki drinks) glow in the dark of certain night clubs. Enjoy!

Mai Tai Jelly.jpg

The full post, including technique notes, and that glow-in-the dark deal, is here. The short version of the recipe:

Mai Tai Jellies

8 oz medium Jamaican rum [i disregarded "medium" and used a mix of 5 oz Appleton Estate 12-year with 3 oz Smith & Cross]

5 Tbl orange curacao [Cointreau]

5 Tbl orgeat (see below)

2 oz 1:1 simple syrup

2 oz lime juice

2 packets (14g total) powdered gelatin [Knox]

Mint leaves

Combine the rum, curacao, orgeat syrup, sugar syrup, and lime juice in a saucepan.

Sprinkle the gelatin evenly over the surface of the liquid. Leave the gelatin to soften for 10 minutes. Gently, gently heat the liquid (do not bring it to a boil), stirring constantly, until the gelatin is melted.

Once the gelatin has totally melted, pour the whole lot through a strainer and into a pitcher.

Pour this mixture into a prepared mold or glasses (see above) and set it in the refrigerator at least four hours, but 12 will give it a stronger set.

When you are ready to serve, unmold and garnish with the sprig of mint.

~ rowley


Matthew B. Rowley

Rowley's Whiskey Forge, a blog of drinks, food, and the making thereof

Author of Moonshine! (ISBN: 1579906486)

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I have a lot to do tomorrow, so I'm getting a head start on some of the work. (I have to roll out iPads to 30 nuns and school teachers)

Here is the post that summarizes your great contributions eGullet Offerings.

If more of you add stuff, I'll update the post with that!

And watch for the round up of all the posts throughout the Blogosphere/Forumsphere some time tomorrow!

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6913182199_e844c1756d_z.jpg

Kitchen Sink on a Tiki Theme - threw together ingredients that seemed Tiki appropriate.

1 oz Havana Club Anejo

1 oz Mount Gay Extra Old

1/2 oz Cointreau

1 1/2 oz orgeat

1 oz orange

1 oz lime

barspoon homemade grenadine

2 dashes angostura bitters

A bit sweet - room for adjustment - but altogether quite enjoyable.

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Counting on the International Date Line working for me.

Tiki trouble is actually having an approximation of everything needed. But Tiki opportunity is finally getting off my tail and making some orgeat. Piece of cake, really. That is if you start with blanched South Australian almonds bought from the grower. I found that the immersion blender worked well for grinding the almonds in some of the water. And a cut up pillow case worked well for straining. Nice and milky, oily. How does it taste? Tastes nice, not strongly almond, but I have no real basis for comparison to what it should be.

So last night I discovered that there wasn't a single piece of citrus in the house. But I acquired orange lemon and lime at the end of a long work day. With ebbing energy I decided on a Fog Cutter:

2 oz Cuban white rum

1 oz cheap French brandy

1/2 oz Plymouth gin

2 oz lemon juice - a bit much for my taste

1 oz fresh Valencia orange juice

1 oz plus some orgeat

float cream Sherry

After balancing the lemon it turned out quite nice. Oh, and we split it 2 ways.

Bonus drink: Orgeat in a bourbon cocktail with Fee's orange bitters is a nice use of orgeat even though (or perhaps because) I used cheap bourbon.


It's almost never bad to feed someone.

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Tiki Monday was spent with a suffering bastard and a happy fellow who knew who his father was, the former my drink, the later my drinking buddy: Gin, brandy, lime, ginger with a soda top.


Edited by rmillman (log)

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