I’ve been terribly remiss in participating in Mixology Monday of late, but this month the stars aligned so perfectly that here I am. The particular items in sync here are the impending arrival of Tiki Month here at the Pegu Blog (and assorted other corners of the World Wide Web and Twitterverse), and the theme chosen by this month’s MxMo host, Andrea of Ginhound.
That theme is Blue. Tiki is of course the natural home of blue drinks. The stunning azure of blue curaçao is immediately evocative of the waters of South Pacific beaches, and I project a lot of Tiki-style drinks in this month’s round-up. (Caveat: I have made incorrect predictions in the past.)
Regardless, I have posted before about blue drinks, of varying degrees of quality, many were old recipes with an original or two thrown in. The drink I’m submitting today, the Surf Savai’i Sour is not, in fact, blue at all! The blue is in the special effects. And those special effects have gone through some significant evolution as I’ve worked on this drink.
I wanted to do a surf-themed drink. The flavor profile came together quickly, but my chosen ingredients result in a drink so brown that simply trying to blue it up results in a look that more evokes the muddy ocean waters of the beautifully bleak Atlantic beach of my own youth. I’m using egg whites to get a good crema intended to evoke mighty ocean spray, so I moved to adding the blue as a liquid garnish enmeshed in the foam.
My first idea was a rocks drink, using a big chunk of ice, and giving it a name something like Diamondhead. I shook the drink, poured it over the ice, then drizzled some blue curaçao over it to work down through the foam in turbulent tendrils like mighty surf breaking on volcanic sands. In theory.
Don’t laugh. I know. I’m in the future, too.
Sad, isn’t it?
If I can’t even get the effect to last long enough to move it from bar to light box and get a picture. That’s pretty lame to give to a guest. And it wasn’t nearly as cool looking as I had hoped anyway.
When the going gets tough, the tough try something else. I changed over to the up drink you see atop the post. I’ve seen countless bartenders do the kind of effect I used to draw the cresting wave, usually with Angostura Bitters in a Pisco Sour or the like. I’ve avoided trying it because it looks like one of those things that’s harder than it looks.
That makes exactly zero sense, Doug….
Quiet while I’m making excuses.
It is in fact dead easy. I put some blue curaçao in a dropper bottle and dropped out a connect the dots layout of the wave. Then you take a coffee straw and sweep evenly through the dots in the direction you want. For the wave, start at either end and go to the crest. The only really important thing to do is make sure your cream or foam is thick and rich enough to support your drops to begin with.
Here’s the recipe:
- 3 parts El Dorado 3 demerara rum
- 1 part fresh lime juice
- 1 part fresh pineapple juice
- 1.5 parts St. Elizabeth’s Allspice Dram
- 1 scant part B. G. Reynolds’ Orgeat
Combine ingredients in a shaker, along with the spring removed form a cheap hawthorne strainer. Shake extensively. I usually shake it until the pressure built enough to about pop the seal, then release the pressure and repeat three times. Add ice and shake just enough to chill. Strain into a coupe glass. Wait for the foam to rise and stabilize, and many of the larger, visible bubbles to pop. Garnish with blue curaçao, droppered into a wave shape and stroked smooth with a coffee straw.
I’m pretty happy with the final flavor of the drink. It is intentionally a fusion of the Trader Vic and Donn Beach schools. It has Vic’s unctuous sweet and sour face, but the exotic spicy undertow of the allspice adds a distinctly Donish touch. Be careful with the allspice, though. The sweet spot of just enough is a very narrow band, nestled between great expanses of insipidity and “Wow! That’s a lovely glass of allspice liqueur you’ve served me!”
Cheers, all! Now go read the rest of the Mixology Monday offerings!