Category: Rule 2
Garnish
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Rule 2
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Tiki Month 2018

Tiki Drink: By Way of the Dodo

Here is another drink that I found via the Cocktail Virgin blog: By Way of the Dodo. It is a creation of Matthew Rose of the Boston Area, and I've been saving this link for months to write up now. The By Way of the Dodo is an excellent example of a "Tiki version" of a non-Tiki drink. In this case, it is a Last Word of sorts. This process of Tiki-fying classics is a pretty common one today, as more and more craft bartenders come to appreciate the great opportunities the genre offers, be it the exotic flavor palette or the excuse to go over the top with a garnish. But just because this happens more and more these days, it doesn't mean it always works. You can't just swap in some pineapple juice and add cinnamon to a recipe and get a Tiki drink. For my own part, I will apparently never learn that you can't just add pimento dram and expect to get a Tiki drink.... When a Tiki reconstruction does work, however, it is glorious. The Last Word would seem to be an unlikely candidate for tikification, but this transformation is one that succeeds comprehensively.
BY WAY OF THE DODO
  • 1 oz navy strength aged rum
  • 1 oz Green Chartreuse
  • 1 oz lime juice
  • 1 oz passion fruit syrup
Shake well, and strain into an old-fashioned glass. Fill to brim with crushed ice. Garnish must include 3-4 dashes of Angostura.
The resulting drink adds a tropical tang and mouthfeel to the crisp herbaceousness of the Last Word. It is quite at home in dark, colored lighting, with Martin Denny on the Hi-Fi (substitute Bose soundbar or Apple HomePod....)abc
Tiki Month 2018
Rum
Rule 2
Brandy

Tiki Cross-Post: In Which Joe Garcia Fixes the Scorpion Bowl

Joe Garcia is a blogging compatriot of mine from Florida. That makes him a Florida Man, but don't worry, he's not one of those Florida Men, just a Florida Man. I actually have a number of friends who are Florida Men, including my brother, none of whom have joined the ranks of Florda Man. Yet. To my knowledge.... Anyway, Joe and I share the same blogging work ethic.
Oh, really? As in none at all?
I'm saying, as in posting about 20 times a year these days... though his are more evenly distributed.
So you are saying you have much to learn from him?
I'm saying, why are you still here? I'm trying to do a simple Rule 2 link post, but if you keep trying to pick a fight, this post will be two pages long!
Hey! By your own admission, you don't blog often. And you let your's truly out of the drawer in an even smaller number of posts...
Ok. Ok. I get it.
A sock's gotta play while the sun shines, is all I'm saying.
Thank you. Your cogent and insightful remarks are well taken. [Quietly but firmly closes sock drawer.] Anyway, Joe is always great about doing a Tiki Month post or three himself every February. In his first of #TikiMonth 2018, he addresses the classic "Scorpion Bowl". The accompanying photo is glorious, and you can see lots more of his work at his blog Same Thing, But Different, and on his Instagram feed. In his post, Joe identifies the same problem I have with this "classic", i.e. it is an utterly undrinkable citrus bomb. I've made them before and never liked them. It makes me wonder if the well-known recipe, as published by Trader Vic himself, is really some kind of counter-intelligence ploy to damage bars that try to copy his drink. But Joe claims to have through the redacted portions of the memo to unlock how to Make Scorpion Bowls Great Again. It's his research, so I'm going to make you click through if you want to see how he does it. Cheers! And Happy Tiki Month 2018!abc
Garnish
Gin
Recipes
Rule 2
Rum
Tiki Month 2018

Tiki Drink: Monkey Pilot

The Monkey Pilot is a quite new Tiki cocktail, as in last month new, from Fred Yarm of Cocktail Virgin Fame. Fred has begun to present a problem for me the last year or so of Tiki Month. The chance of re-blogging someone else's drink can be expressed in the following formula: Chance = Frequency of Posting X Percentage of Posts about Tiki Drinks. If you plug in the values for the Cocktail Virgin Blog, you get: Chance = Yarm's Work Ethic X Fred's Increasing Interest in Tiki. Chance is a big number, folks. Any way, I'm leaning into the issue by choosing the Monkey Pilot today. Not only did Fred blog it, he created it. If you want to learn about his development process and the drink's ancestry, click the link. I was wasting time on Twitter today, and saw Fred mention his recent post on the Monkey Pilot. To which my friend Jordan (@Cocktailchem) felt the need to poke the official illustrator of the Cocktailosphere... It is time to convince Craig to do this, so please RT this tweet, if you are unfortunate enough to suffer from TwitterAccountosis, and maybe we'll shame Doctor Bamboo into drawing some monkeys. Now, I already had Fred's Monkey Pilot recipe sitting downstairs in my Basement Bar, waiting for me to make cinnamon syrup. The exchange got me off of my computer and into the kitchen. This evening, first on agenda was this drink. It's lovely. A truly traditional Tiki drink, in all the best ways.
MONKEY PILOT
  • 1 oz dark Jamaican rum (I used Blackwell's)
  • 1 oz London Dry gin
  • 1 oz orange juice
  • 1/4 oz grenadine (I used POM Wonderful straight)
  • 3/4 oz lime juice
  • 1/2 oz Velvet falernum
  • 1/2 oz cinnamon syrup
  • 7 drops absinthe
  • 1 dash Angostura bitters
Combine in a shaker with ice and put your monkey shoulder into it. Open pour into a whimsical mug and top with crushed ice. I for one am always one to follow garnish instructions like Fred's, "garnish with Tiki intent." I went with a lime wheel, homme-made brandied cherry, and a custom engraved orange zest.
As I said, this is a classic Tiki-profile cocktail. The aroma is exotically redolent. As you first draw on the straw, it feels but doesn't quite taste sweet. There is quite a bit of acidity, even into the finish. But the finish is mostly aromatics from absinthe, gin, and cinnamon, all of which linger beautifully. It is refreshing, but in no way thirst-quenching, leaving the drinker wanting something else to sip immediately after. If you were serving it in a commercial establishment, I think that would make Donn Beach smile. abc
Whiskey
Tiki Month 2018
Rum
Rule 2
Recipes
Absinthe

Tiki Drink: Lion’s Fang

I don't have a lot of time right at the beginning of this year's Tiki Month, but I wanted to get some content quickly out of the box. In the days leading up to this little blogvent, I start trying a lot of the recipes I've bookmarked since the last Tiki Month. I've been drinking a fair number of Lion's Fangs for the last two weeks.... The Lion's Tail is a classic bourbon cocktail that the PeguWife and I both love. It's a drink I've been debating for a while about whether to include in a Tiki Month. In the end, I just didn't think it is quite "Tiki" enough. The Lion's Fang is a much more Tiki-Compliant riff from Chad Austin of Bootlegger Tiki. I actually find the Fang better than the Tail. And it is much more in the Tiki style.
LION'S FANG
  • 1 1/2 oz. Demerara rum (Hamilton's)
  • 1 oz. bourbon (Wild Turkey 101)
  • 1 oz. fresh lime juice
  • 1/2 oz. falernum
  • 1/4 oz. Allspice Dram (St. Elizabeth)
  • 1/4 oz. Demerara syrup
  • 2 dash Angostura bitters
  • 6 drops absinthe (Pernod)
Shake all ingredients well. Strain into a low mug or old-fashioned glass with fresh, small ice. Garnish with something sharp and pointy.
abc
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