Guest Post: Tiki is Offal

{This post was sent to me by Paul Willenberg (@pwillen1), who is apparently the only cocktail geek in Portland, OR who doesn’t have a cocktail blog. Hopefully seeing his name in lights like this will help motivate him to correct this anomaly.
As his first second Mixology Monday offering, Paul manages to find a way to make even an Old-Fashioned into a Tiki drink. The Ghosts of Don Beach and Vic Bergeron will likely show up at his house tonight to let him know what they think about that….}

Kalua Pork Old Fashioned, aka Tiki is Offal

Boil 2 chopped, smoked pig ears in 4 cups water and 1 oz orgeat, 1 teaspoon Ceylon Cinnamon, 2 teaspoons Cardamom, 1 teaspoon nutmeg, 1/2 teaspoon clove, and 1 star anise. Boil for 3 hours or until there’s about 1/4 cup of liquid left, whichever comes last (i.e. add water to make the boil last long enough).
You’ve now made Pig Ear Falernum!

Next peel 3 satsuma or other very small oranges and set aside. In another pot over medium heat, melt 2 cups sugar until medium dark carmel stage. Remove from heat and strain Pig Ear Falernum into carmel while stirring with silicone spatula. Once bubbles subside add halves of mini oranges and toss to coat. Pour carmel and oranges onto marble or silicone baking sheet and gently fold carmel over oranges until cool to the touch. Skewer oranges with stick and chill. Falernum Pig Ear Carmel Oranges can be made up three days ahead and kept refrigerated.

To assemble cocktail pour 3 oz dark rum over ice, stirring until solution is 4 oz. Strain to glass and top with Falernum Pig Ear Carmel Orange.

{Thanks for joining in, Paul. Oh, and WordPress. It’s free, and all the other drunks in PDX won’t laugh at you any more!}

About the author


I am 48 years old, married with two young daughters. My interests are tennis, reading, computers, politics, and of course cocktails. I run a murder mystery party business that caters to both corporate and private events, Killing Time, murder consultants.


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