I view the world of internet forums as a sort of parallel universe to the Blogosphere. Both are filled with a sea of information and opinion. Blogs often are more informationally compact or lush in their presentation, while the forums tend to meander a bit, be a little harder to search, but much more rich in the informed back and forth department. Both are useful and entertaining.
Every so often these parallel worlds meet, usually with better results than in Star Trek. One forum that has participated well in Mixology Monday in the past is the eGullet message board. eGullet is sorta the epicenter of food wonkery, and you can find some great stuff on cocktails there too.
This month, there has been some great responses this time around, and I’m reprinting them here. (More came in before the end of the day, so this post has been updated.)
FrogPrincesse answers my call for all sorts of things Tiki with both a cocktail and a Tiki dish!
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.HART OF DARKNESS
- 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
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)
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.
Zachary has made the same journey many of us have with regards to Tiki.
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.
Dan Perrigan gives us an original:
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.
And Katie Loeb also goes with one of her own creations:
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.
Kerry Beal jazzes with some damn high-end Tiki-style ingredients:
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.
And Australian member Haresfur just leaps through the closing blast doors of the deadline. Welcome to the world of orgeat addiction!
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.