Category - Mixology Monday

1
Tiki Month Roundup 2014
2
A Tiki Month SubRoundup of MxMo: Sours
3
Mixology Monday LXXXII: Sours — The Regal Daiquiri
4
Extracting the Inversions for Tiki Month
5
The Mixology Monday Revitalization
6
SideBlog: A Strong Showing for the New Yarm-Era MxMo

Tiki Month Roundup 2014


Click through to YouTube for HD video.

Well, another Tiki Month is (mostly) in the books. I’m leaving the decor up here on the website for a few more days, just as I’m leaving the decor up in my basement a bit longer. I still have a number of people who need to see it and visit, but who got snowed out earlier in the month.

I feel like I’m getting the hang of Tiki more and more each year, and this year was the first that I had to do little or no basic research to get the results I wanted. I know the history of the movement, and it’s current state. I know the attire, the music, the lingo. And I know the drinks. My experiments this year have been exploring some holes in the repertoire, trying a few creations on my own, and formalizing the decorations of my own facility.

Next year, I expect to delve a bit deeper into Tiki food. It is the one area I’ve not been able to crack into fully.

Herewith, a roundup of my posts for Tiki Month, 2014. I was less prolific this year than last, but I hope a bit more on point.

I’ll start with my biggest achievement of the year, my man-sized, light and smoke effects-enabled volcano—a middle school science project gone mad. It is portable, so I can store it for next year, and on into the future. It produced one of those wonderful moments when the PeguWife is forced to admit that strangers actually do read this blog, when someone I’d never met exclaimed to me, “Oh! You’re the dude with the volcano!”
Completed paper mache volcano

I also showed you some video posts on Tiki bombshells of one sort and another….
White-Rum-Has-A-New-Captain
Chrissy Teigen

Mixology Monday brought me a whole bunch of posts to link to which discussed the theme of Sours in a Tiki or Tikiesque context.
MxMo-Tiki-Logo

Of course, I posted a whole bunch of drinks individually as well, listed here with pictures.

I also came up with two new cocktails, both well-received, and both riffs/tweaks of classics.

Margarita Atoll-A Tiki Margarita
Margarita Atoll
The Regal Daiquiri, a Tiki drink for MxMmo: Sours
And my own MxMo entry: Regal Daiquiri

There were also things I did not get to in the time the calendar grants. I did not review Jeff “Beachbum” Berry’s new book in full, largely because Real Life™ has precluding my finishing it. This should not preclude you from buying it anyway. What I’ve read is fun and supportive of my long-held contention that the Bum should be considered a serious, perhaps a leading, American historian, rather than just a huckster of funky dunky drinks.

I also wanted to do a separate post on Putney Farms’ Hanalei Sour, which is delicious, and different in presentation, but which I didn’t get a chance to try until too late in the game to make the end of February.

I may yet take the time I’ve granted in keeping up the decor to post on these this year. If not, I’ve got all sorts of ammo to kick off the next!

Aloha, Y’all!

A Tiki Month SubRoundup of MxMo: Sours

MxMo-Tiki-Logo
For those of you following Tiki Month, but who may have missed this month’s Mixology Monday, I want to present a sub-roundup of the entries which are either explicitly or can just be shoehorned into a Tiki concept. With this month’s MxMo theme being Sours, the basic form of most Tiki drinks, it was a target-rich environment.
Without further ado, here are whole bunch of great looking drinks with a Tiki theme or Tiki elements, most of which I won’t have time to try this month, alas. But I’ll get to a bunch of them… oh yes, my precious.

Blue MargaritaBartending Notes offered a simple Margarita, but the picture came out blue. Tiki Rule 4 says that If it’s Blue, it’s Tiki True, so here it is. I just posted about this entry separately here.

Rhubarb Rum FizzAndrea, this month’s taskmistress, ended up with a Rhubarb Rum Fizz. I’m not sure if rhubarb is Tiki-compliant or not, but it looks tasty, she’s our host, and I’m glad I’m not as old as she is and can still take two ounces of lemon juice in one night. (Cough, Fog Cutters, Cough!)

Sol Volcanique from Rated-R CocktailsJFL of Rated-R Cocktails is about the most prolific Tiki blogger out there currently. He produces all sorts of delicious and gorgeous original cocktails regularly. Read him. For this MxMo, he rolls out the Sol Volcanique, which employs the rarely used tangerine.

Sloppy Joe form Nihil UtopiaMy buddy Dagreb takes the opportunity this MxMo to tell the familiar cocktail blogger story of the One Drink That Really Made Me A Cocktailian™. In his case it is the Sloppy Joe. I’m not sure it is really a Tiki drink, but it has rum and citrus and syrup. And I’ve already gotten into how vermouth can be a Tiki ingredient, so here I shoehorn it in.

Eden Sour from DrinksburghMike from Drinksburgh somehow gets away with putting grenadine in a Trader Vic-style Mai Tai without a horde of angry grass-skirted villagers burning down his house. (Though come to think of it, I haven’t heard from him in the last day or so….) Anyway, his Eden Sour would not be any more Tiki if you served it with a plane ticket to Tahiti.

008Caipirinhas aren’t usually considered Tiki, but I’m not sure why. When we think of Brazil we think of volcanic upthrusts, scary natives, and barely clad women in the sand. It is sort of a giant, continent-sized Bora Bora. Anyway, the Ginger Kumquat Caipirinha that Mike of Grow. Eat. Mix. Drink. offers is sure Tiki enough for me.

BalsouricaTwitter god Joel DiPippa quotes some authority as saying “When you have homemade limoncello everything looks like a Sour.” His Balsourica is another drink that teeters on the edge of being had in a Tiki bar, but I want to remember to try it, so I’m including it here.

5 Spice Ti' Punch from Stir and StrainElana at Stir and Strain went with a 5 Spice Ti’ Punch. She employs the traditional 5 Spice blend through an infused syrup that I think would be useful for all manner of Tiki drinks beyond her intended use.

Hanalei Sour from Putney FarmThe folks at Putney Farm worked up something they call a Hanalei Sour. It looks gorgeous, delicious, and Tiki as all get out. And if I can figure out coconut sugar by this evening, it is what I’m making tonight.

Polynesian Sour from Shake Strain & SipLastly, we have the Polynesian Sour, from Scott at Shake Strain & Sip. I won’t trying this delectable-looking treat since it calls for Hawaii’s own spirit, Okolehao. You’ll be shocked, shocked to hear it isn’t available in Ohio…. Oh, and the picture will show you that there is no better garnish to announce you have a Tiki Sour on your hands than a giant half a lime.

There are lots more great Sours on offer in Andrea’s roundup, but these are the ones I think belong in the Tiki category. Remember to swing back by Ginhound to check out all the rest!

Mixology Monday LXXXII: Sours — The Regal Daiquiri

The Regal Daiquiri, a Tiki drink for MxMmo: Sours
It is time for Mixology Monday, the eighty-second edition! This month’s theme, hosted by Andrea at the Ginhound Blog, is Sours. She’s allowing Daisies and Fizzes too, but come on—The Sour is perhaps the single greatest, most versatile class of cocktails to be created to date. If I, whose entire blogging raison d’etre is centered on a certain lone, magnificent, gin Sour, were unable to summon a worthy example and resorted to a Daisy or Fizz, I’d just close the site.

I think we are all obligated to give our take on just what a Sour is, so here is mine: At it’s root, a Sour is a spirit-forward cocktail, enhanced by lesser amounts of citrus juice and sugar. It can be made with almost any class of liquor as the base, though there are specific brands from almost every kind of spirit that lend themselves better or worse to making a Sour. There are multitudinous ways to enhance the basic formula, with alternates for both the citrus as acidifier, and the sugar as a sweetener. Further, Sours are inclusive beasts, that welcome all manner of additional modifiers to the basic three ingredient party. If you are a home bartender, the Sour should be your first and best area of experimentation to begin creating your own original cocktails.

MxMo-Tiki-ThumbTo focus my task further, it is Tiki Month around here, so I had a good road map to use for my sour, and an obvious spirit to base it on: Rum.

Now, if you are making a bedrock rum Sour, and you use lime as your citrus, you have a Daiquiri. I call the Daiquiri the Gospel of Rum because it is the essential rum cocktail. If you have so much as a bottle of Bacardi, you need to know how to make a basic Daiquiri. And then you need to learn how to riff off of it.

I went searching for Tiki Daiquiris, and found a number. One I had not tried was Donn Beach’s Royal Daiquiri. Dating back to the 1950’s, it is a basic Daiquiri, with most of the sugar replaced with parfait d’amour. I don’t have any parfait d’amour, but I do have a bottle of Creme Yvette that I’ve been struggling to find a good use for. I am really motivated to manage this, as one of my best buds in the industry is a brand ambassador for CY. With a simple substitution, here was my first pass:

DON’S ROYAL DAIQUIRI

  • 1/2 oz. fresh lime juice
  • 1/2 oz. Creme Yvette (parfait d’amour in the original)
  • 1/4 tsp. simple syrup
  • 1 1/2 oz. silver rum
  • 4 oz. small ice

Combine in a blender and flash blend for 5+ seconds. Strain through a fine mesh strainer into a cocktail glass.

More on the preparation in a moment. The resulting drink is beautiful and tasty, but a little too sweet for our preferences around this house. It is very accessible, almost too accessible really for my tastes. You could serve this in any mainstream restaurant and the Cosmo drinkers would slug them down like, um, Cosmos. I wanted something a little more Tiki, more complex in flavors. Also, something a little less sweet.

I got rid of the sugar entirely, as the Creme Yvette is plenty sweet. It is also very powerful in flavor. I did not want to reduce the amount, since I loved the color so much, so I cast about for one more exotic multiplier. I settled on OYO Honey Vanilla Vodka, which I’ve had success with in prior Tiki Months. This is, in my opinion, the best product Middle West Spirits produces, and I treat it more as a fine liqueur than an infused vodka. This pops up the proof of the drink, and adds some sweet flavors while actually dropping the overall average sweetness just a hair.

The result is something I’m quite happy with.

REGAL DAIQUIRI

  • 1/2 oz. fresh lime juice
  • 1/2 oz. Creme Yvette
  • 1/2 oz. OYO Honey Vanilla Vodka
  • 1 1/2 oz. silver rum
  • 4 oz. small ice

Combine in a blender and flash blend for 5-7 seconds. Strain through a fine mesh strainer into a cocktail coupe. Garnish with a lime and perhaps a preserved hyacinth flower.

This preparation was new to me, and I like it… a lot. You get the benefits of a blender drink, excellent dilution, chill, and meshing of ingredients, but without the slurry of fine chipped ice that makes the drink loud to sip at first, and quickly diluted thereafter.

I know the OYO is not readily available everywhere (the Creme Yvette for that matter), but it is in distribution to some mail order joints, so look around. It is good stuff.

So there you have it, a simple, easy to make cocktail with a Tiki flair. and one that demonstrated the power and flexibility of the Sour. Enjoy.

Extracting the Inversions for Tiki Month

Turning Doctor Bamboo on His Head
Uninverted Source: Dr. Bamboo

Fred Yarm of Cocktail Virgin Slut, and author of Drink & Tell: A Boston Cocktail Book, is the man I call The Hardest Working Blogger in Booze Business™. Nowhere is this more clear than in his shouldering the burden of keeping Mixology Monday alive, and in wrangling other hard working bloggers into running the monthly programs. Since I am not a hard-working blogger, I have managed to miss almost all of the second wave of MxMos.

Bad blogger!
No Fernet for you!

But I made it in for this month, since I had a Tiki idea.

The excellent Stewart of Putney Farm stepped up to the plate to host MxMo this month, with a cool, if maddeningly open-ended, theme of Inversion. You can read his excellent round up of the results at that link, but I noted that there was a surprising number of Tiki or Tiki Compliant entries beyond mine and wanted to give them all a second link here.
Dagreb's Flourishing Heir
My buddy Dagreb inverts the Suffering Bastard to give us the Flourishing Heir. For reasons unknown, this makes me think of Downton Abbey, and every time I read his post I am seized with the image of a Tiki party at Downton, with Carson arguing with the Earl of Grantham that it is scandalous for him to appear in that fighter plane-patterned dinner jacket, and the Earl should behave himself and wear his more conservative aloha floral patterned tails.
Oh, Dagreb offers a second inverted cocktail as well, but it is a vile perversion of all that is good and holy and I shall not write of it here.

Iat Iam
Joey of Rated R Cocktails has bought into Tiki Month in a big way, may Pele bless him. He will need those blessings, because his offering, the Iat Iam (Mai Tai inverted, get it?) commits almost every sacrilege imaginable to Tiki’s holiest concotion… and still manages to produce a good result! Seriously Joe, gin? Orange juice? Bitters? Red superball cocktail cherries? Freaking Blue Curaçao? What, all out of commercial “grenadine”, were you?

The Tigress
Chef-blogger Nathan Hazard, whose blog sports the gloriously inexplicable moniker of The Chocolate of Meats, pulls off no mean feat in The Tigress—a completely juiceless Tiki drink! I don’t have the time to produce his pineapple cordial which ties it all together, which is too bad because I think this might be an ideal culmination of this year’s unofficial Tiki Month theme of cocktail-style Tiki drinks.

Hawaii O
Another Tiki cocktail, a dessert one this time, is the Hawaii-O, from Danish blogger Andrea at Gin Hound. She takes a long-forgotten candy and inverts it into a cocktail. Chocolate and pineapple go really well together under all circumstances, but with a healthy dose of rum? Yum. The only thing I don’t like about this post is that it reminds me that I did no dessert drinks myself this time through Tiki Month….

Hopped Up Nui Nui
One of my favorite bloggers, and one of my wife’s favorite bartenders, Jacob Grier of Liquidity Preference takes the classic Nui Nui and beers it up with Inversion IPA! I’d wax on here about the very interesting head Jacob gets on the drink from shaking it with a carbonated ingredient already mixed in, which I’d have never considered doing, but I’m too busy wondering where to find that extraordinary cocktail umbrella.
(Bonus: Check out Jacob’s Great Moments in Heterosexuality, which I’d previously not noticed.)

Invertita Boozenerds
“Boozenerds” Christa and Shaun offer two Tiki, or at the least Tiki Compliant, cocktails. The Invertita (pictured) is a spicy aromatic drink where the frozen stuff stays under the liquid. The second, the Rogue Wave, is an Old-Fashioned that morphs into a Tiki drink as the frozen fruit nectar ice cubes melt. Tiki is a particularly ice-nerdy genre of drinks, and these are two fun-looking techniques that I intend to try with stuff that isn’t Tiki-related too.

MxMo-Tiki-Logo
And I did my aforementioned post as well, in which I “inverted” making a critical Tiki ingredient by, um, not making said critical Tiki ingredient.

There are plenty more worthwhile (though not Tiki) posts outlined in Stewart’s roundup post. Do go check them out as well!

And hey! This post is part of Tiki Month 2013 here at the Pegu Blog! Be sure to look around for LOTS more Tiki stuff all February!

The Mixology Monday Revitalization

One of the most important things in the history of the Cocktailosphere’s development was Paul Clarke’s establishment of Mixology Monday. The putatively monthly blog carnival helped foster a sense of community in the early online cocktail community and gave people an assist in maintaining posting momentum.
In the early days, MxMo was an event, and a top source of traffic for many blogs.
Over the course of several years, however, Paul (and others) became more involved in professional writing for more traditional outlets. The MxMos started being monthly-ish, and they did not spark the pre-event chatter and excitement, nor the number of participants, that they once did. Mixology Monday was withering on the vine. I actually hosted the last of Paul’s carnivals that got off the ground right here, with the theme of Tiki.

Paul finally announced that he was going to put Mixology Monday to rest around the same time that one time traffic king Darcy O’Neil was composing his darkly thoughtful post, Cocktail Blogging is Dead. Both are symptoms of the same very real phenomenon. And neither makes sense without the other.

No, Darcy, this is not my support/rebuttal to your post. Expect that in November, when I have time to write thoughtfully about it. But this is by way of a preview.
Because when Paul announced that he was going down for the third time, Fred Yarm, the Hardest Working Cocktail Blogger on the Internet™, stepped up to the plate and took on the task of reviving MxMo. (Oh, while we are talking about Fred, buy his damn book.)

Things are going well.

The second MxMo of the Yarm reboot (everything gets a reboot nowadays) is up this morning at Wordsmithing Pantagruel, with the theme of Bein’ Green. Ed managed 38 entries for this one, a damn good number. Go to his site and get to exploring the world of green drinks, ingredients, and garnish.

Mixology Monday embodies what cocktail blogging is really, sustainably about: Individuals writing about all aspects of drinks, out of love and a search for knowledge and entertainment. The posts are all over the place, and that’s more than just a good thing. It’s the thing.

Hey Doug!
You’re right. Ed’s roundup looks great. But I think I missed something. Where is your MxMo post?

Shut up.

SideBlog: A Strong Showing for the New Yarm-Era MxMo

A strong first showing for the new Yarm-ocratic regime of Mixology Monday.
What?
Yes, I didn’t remember to participate.
What are you gonna do about it?

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