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eje

MxMo VIII

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If any of you read (or write) blogs which cover cocktails, you might know that Paul over at Cocktail Chronicles has been organizing a monthly online cocktail event he calls Mixology Mondays.

Since I'm sure there are still at least a few eGulleters who might not have blogs, I thought I would again start a thread here and encourage you to post your cocktails, ramblings, and pictures. I'll compile a list of the cocktails posted and contact the host of the event with them.

We had some good contributions to last month's theme, "Goodbye, Summer," and this month's theme seems even more fun.

To again quote Mr. Clarke, "Meeta over at What's For Lunch Honey? is hosting this round, and she’s chosen Exotic Drinks for her theme. This is perfect — the theme covers a wide range, everything from the funky, fruity drinks you had on vacation to your latest experiments in tikidom." The deadline for posting is October 16th at midnight.

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Gentle men and women of eGullet, get out your mugs, tropical ingredients, and let's see some seriously smoking Exotica!


Edited by eje (log)

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Erik Ellestad

If the ocean was whiskey and I was a duck...

Bernal Heights, SF, CA

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What exactly is an "exotic drink" in the 21st century?

Now that most of the ingredients necessary for the exotic drinks of the 50s are easily got at most mega-marts, do we need to reconsider?

Is it dictated by the ingredients? The preparation?

After travelling a bit this year, and sampling some of the so-called "martinis" on many of the bar and restaurant menus in several cities, I sometimes feel like just a simple, well made mixed drink is an "exotic drink".


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Erik Ellestad

If the ocean was whiskey and I was a duck...

Bernal Heights, SF, CA

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Well, as discussed, it's hard to decide on what might be an "Exotic Drink".

Is it the drink? The garnish? The ingredients?

When I was thinking about this Mixology Monday, it reminded me of my parents, and specifically my Dad. My parents took their honeymoon in the Bahamas. It was there that my Father discovered both the wonder and pain of strong drink. I don't know the details; but, for him, whatever cocktail he had there confirmed what he had been taught. That what was too tasty and too fun, was also bad. While, later in life he would occasionally have a glass of wine with dinner, to my knowledge, he didn't drink hard liquor again in his life.

A quick read through Jeff Berry's Intoxica and Grog Log, revealed only a glancing reference to the "Queen's Park Swizzle" as a drink which might have been served in the Carribean in the 50s. Worried that I might have to make a Bahama Mama, I asked a couple people what cocktails might have been likely served during that era in the Bahamas. Martin Cate of Forbidden Island suggested the "Goombay Smash" and Ted Haigh agreed the Goombay Smash or a Planter's Punch might be a good choice. Both Mr. Cate and the Doctor dismissed the Queen's Park Swizzle as far too strongly tasting of liquor, to appeal to young midwestern tourists.

The Goombay Smash is a specialty of Miss Emily's Blue Bee Bar in the Bahamas. While the exact formulation of the Goombay Smash remains a secret of that establishment, Mr. Cate suggested the following from the UK sauceguide publication.

Goombay Smash

1.5 oz Pusser's Navy Rum

.75 oz coconut rum (Cruzan)

3 oz pineapple juice

.25 oz fresh lime juice

.25 oz Cointreau

.25 oz simple syrup

(dash drinkboy house bitters)

shake and pour over (crushed) rocks.

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Fine and tasty it is. My only embellishment was to add a generous dash of homemade drinkboy house bitters, whose ginger-spice kick I thought would nicely complement the tropical flavors. For an extra touch of exotica, I garnished it with a couple sprigs of lemon balm and a cup and saucer vine flower.

While I don't know if the Goombay is truly that "exotic", it certainly is quaffable. Just the sort of thing that goes down easy during the afternoon on a hot Carribean island. And the Pusser's certainly packs enough of a punch to make you regret having one too many.

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Dad, this one's for you.


Edited by eje (log)

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Erik Ellestad

If the ocean was whiskey and I was a duck...

Bernal Heights, SF, CA

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My contribution to exotica:

Lychee Passion

2 oz Vodka

1 oz Lichido Liqueur

1/2 oz Passionfruit Juice or Puree

Dash Lime Juice.

Shake all ingredients with ice and pour into chilled martini glass. Garnish with lychee nut(s)

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