Category: Rum
Tiki Month 2018
Rum
Recipes
Other Liqueurs
Barware

Original Tiki Drink: The Red Tide

I'm actually fairly proud of this one. My little Red Tide has evolved a lot since I first started nurturing it, and I am happy with the result. I started out with the not-terribly-original idea of crafting a Tiki version of the Negroni. The web is full of attempted Tiki variants of the Negroni, but none quite pull off the trick in the way I was looking for. I wanted to retain the Negroni's simple construction and bitter character. However, a drink as fully herbal and bitter as a Negroni would be too much on a Tiki menu along side drinks with the sweet, unctuous, spicy profile from the 30s and 40s that I like so much. Finally, I needed a garnish that wowed. After much experimentation, I replaced the gin with silver rum, the vermouth with pomegranate juice, and (critically) the Campari with a wine-based apertivo called Cappelletti. The Cappelletti is gentler, lower in alcohol, and oddly nuttier than Campari. The result is nicely balanced, still bitter, but less autocratic than Count Negroni's creation. The passion fruit foam garnish is essential to the drink. It isn't Tiki without it, and frankly, it is not completely delicious. I highly recommend you give this guy a try. Not only is it delicious, pretty, and a welcome low-alcohol addition to a Tiki menu, it's a real crowd-pleaser to make and present.
RED TIDE
  • 1 oz Plantation 3-Star rum
  • 1 oz Cappelletti Apertivo
  • 1 oz POM Wonderful
Combine in a shaker with large ice and shake lightly. Fill a coupe about two-thirds full with the Sea Foam (see below). Strain cocktail over one side of the foam.
SEA FOAM
  • 6 oz passion fruit syrup
  • 2 oz lime juice
  • 2 oz water
  • 5 oz pasteurized egg whites
Combine ingredients in a cream whipper, and shake for about 5 seconds. Charge with a nitrogen charger. Shake some more. Charge again with a second capsule. Shake again. Refrigerate before use. Shake again when serving.
Here's a look at how to serve the Red Tide. abc
Garnish
Other Liqueurs
Rule 2
Rum
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

Original Tiki Drink: How to Train Your Dragon

Here's the first original Tiki drink of my own that I'm posting for #TikiMonth 2018. It is a riff off of the Montego Bae, a delicious cocktail from the Detroit Bar, Standby. I had some changes I wanted to make, especially in that I wanted a slightly crisper profile. I changed a variety of ingredients, removing a lot of sugar, while keeping the base flavors until I reached a kind of plateau in the drink. It was where I wanted to go, but sadly wasn't as good as the original. I had figured out early on that I wanted to use Dragon Fruit as a garnish, and I hit upon the idea of using some in the drink, and I think that nails it.
HOW TO TRAIN YOUR DRAGON
  • 2 oz dark Jamaican rum (Blackwell's)
  • 1/2 oz ginger liqueur (King's Ginger is much better here than Canton)
  • 1 oz pineapple juice
  • 1/2 oz lemon juice
  • 1/3 oz cinnamon syrup
  • 1/2 oz POM Wonderful pomegranate juice
  • 3 dashes Elemakule Tiki bitters
  • 1" cube, dragon fruit
Muddle dragon fruit with juice and syrups. Add remaining ingredients, and shake well with large ice. Strain into cocktail coupe or Nick and Nora glass. Garnish with a slice of dragon fruit.
First off, this drink does not photograph well. It looks a lot better in person, though I still wish I could find a way to keep the dragon fruit seeds in suspension. They tend to settle in the bottom of the glass before the drink is finished. I haven't found a solution. I am open to ideas. The texture on this drink is awesome, in my humble opinion. The flavor is that rich, exotic Tiki melange, but with a crunchy, light edge that is a bit unusual. I like it. I'm proud of it. Do try it. 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
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