New Tiki Drink: Plantation Coffee by Augustine Bar

Plantation Coffee from Augustine Bar
The Plantation Coffee is an original Tiki drink from a new young blogger named Matthew, an engineering student and bartender in Germany. Augustine-Bar has some things in common with other continental cocktail blogs: The English grammar is better than many American counterparts (says the reigning World Comma Splice Champion); He has an annoying tendency to use spirits such as Cuban rum or Giffard coffee liqueur that I can’t get here; And his blog is rife with Metric System quantities. But because Matthew is an engineer, he has had it drilled into him that there is no partial credit for unit conversion mistakes (isn’t that right, NASA?), so he has taken the unusual and very valuable extra step of adding a button to instantly convert his recipes back and forth from metric to imperial. He also throws out an appropriate song to listen to while enjoying his drinks. His blog has some great promise, and of course, I love him because he has embraced Tiki Month wholeheartedly.

Plantation Coffee uses pineapple juice and coffee liqueur, among other things, to modify the rums. It is not really to my taste (I make coffee, I don’t drink it), but the PeguWife has enjoyed very much the several I have made for her. I’ve modified the recipe I show below to account for what I have on hand, so be sure to click thru to Matthew’s site to see his original, and play with the cool “cl oz” buttons.

PLANTATION COFFEE

  • 1 overflowing oz. silver rum
  • 1 overflowing oz. good aged Jamaican rum
  • scant 1/2 oz. good coffee liqueur
  • 1 oz. lemon juice
  • 1 1/2 oz. fresh pineapple juice
  • scant 1/2 oz. simple syrup
  • 1 dash Fee’s cranberry bitters
  • 1 dash Fee’s peach bitters

Shake well with ice, strain into mid-sized vessel with fresh ice. Garnish with an enhanced cherry.

I should explain/apologize for the bitters here. Matthew calls for Berlin Capital bitters, which I don’t have, or Fee’s plum, which I have but cannot find anywhere, damn its eyes.

The finished drink has great color, fits happily in most of my smaller Tiki mugs, and lets you taste the rum without feeling strong. It’s a good drink, and a fine modern Tiki example.

About the author

Doug

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.

6 Comments

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  • Thank you very much for your praise, Doug! I am aware that a lot of ingredients are difficult to get in the US, or you can’t find them at all. I try to name replacements in the future. But I tried this drink with various rums and it is very forgiving. I probably would use Cruzan white instead of the Cuban rum.

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  • You are right Mount Gay Silver is a good substitute for Cuban rum, it makes good mojitos, too. The reason why a lot of my recipes call for Appleton 12 is that for a while it was cheaper in Germany then the 8 year old, which I actually prefer.

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  • Congratulations on your selection as Foodista’s Drink Blog of the Day!

    I would to personally invite you to share your gorgeous food photos with us over at Food Foto Gallery . com – In March alone, we had 26,382 visitors to the site & there’s no complicated approval process like the big guys. Any photos related to food (that are not watermarked) are accepted & get posted automatically. Being a food blogger, myself, we also share our daily faves on social media, giving exposure to fellow foodies whenever we can.

    Let me know if you have any questions and hope to see you at the site :)

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