Category: Tiki Month 2016
Lime Juice, Stuff, Tiki Month 2016

Tiki How-To: Zesting Limes Safely and Quickly

[caption id="attachment_11058" align="aligncenter" width="640"]"I zested all these limes for you...." Karaliaprincess—DeviantArt "I zested all these limes for you...."
Karaliaprincess—DeviantArt[/caption] Earlier this Tiki Month, I posted about how sous vide infusing can drastically reduce one of the two main obstacles to making your own falernum at home: Time. I wrote there that the remaining obstacle to free experimentation with falernum is obtaining one of the two universal ingredients: Lots of fresh lime zest. While attempting to distract the PeguWife from the overwhelming aroma of clove that was briefly emanating from her kitchen as I toasted the aromatics, I let her see her cut-proof glove, which was now covered in pressed in lime zest and juice. This proved not to be a beneficial distraction.... Leaning into the skid, I complained that my fingers were sore from maneuvering nine limes through the flaying process. "There has got to be a better tool," she replied. I told her that I had read of a purpose made device for just this, but that it was eighty bucks... and discontinued. Besides, it is a unitasker, and if you even write that word, you know who will show up and...
No unitaskers!
Yeah. See? She dug into one of the cabinets and came out with her tabletop apple peeler.
I said, no...
It also peels potatoes.
Ah, yes. Carry on.
With a little work, you can indeed peel a lime with one of these devices, but it isn't great for obtaining zest. The blade cuts too deep and you get the white pith. Also, the inner structure of the lime is too weak for the tines, and the lime goes off the rails at least half the time. After a few moments of thought however, I struck upon an alternate method that is extremely easy, clean, and safe. Here's what you need: Apple peelerA counter mounted crank apple peeler. The one I'm linking here is only twenty two bucks. There are numerous models in the ten dollar range, but they are suction cup-mounted, and made from zinc alloy instead of cast iron.
MicroplaneA basic Microplane zester/grater, or other brand of similar design. You need this long, narrow model.
LimesGood, fresh limes. The more plump and firm they are, the better. You want the kind with the smooth skin, not the rough, bumpy Persian jobs.
I made a video the show the process, or this post would be another 2,000 words. Let me know what you think of the production values, please! ...and how you like the process. abc
Stuff, Tiki Month 2016

Tiki Power-ups: Garnish With Light

[caption id="attachment_10903" align="aligncenter" width="700"]The Lit Flamingo The Lit Flamingo[/caption] This Tiki Month, I stumbled across a cool little way to power-up your garnish game for your Tiki drinks. Beyond engraved limes, orchids, dry ice, or sprays of pineapple leaves, how about garnishing your cocktail with... light? This trick finally clicked in my brain when trying to jazz up my Tiki drink photographs, as it increases contrast when using glass vessels. The next time I had guests over, I shrugged and tried it while serving. It is ridiculous how childlike a smile a glowing drink brings to people. (Disney does this at Walt Disney World with various drinks from time to time, but the product I use is both much cheaper and provides a better Tiki effect.) Simply buy a pack of submersible tea lights. They come in different colors, but the ones linked glow a nice flame orange and flicker. They are water-proof, and wash easily for re-use. (Don't let them go down the disposal!) You twist them to turn on and off. Place a lit one at the bottom of your glass, add ice, then the drink. Voila! [caption id="attachment_10906" align="aligncenter" width="700"]It's Blue-Tea-Full! It's Blue-Tea-Full![/caption] Interestingly, they also work well in many ceramic Tiki mugs. The light doesn't shine through, of course, but the glow pouring out the mouth of the vessel is awesome in the dark. (Your Tiki party is in the dark, right?) The form of your mug may make the effect particularly effective. [caption id="attachment_11048" align="aligncenter" width="700"]Volcano's Mouth Volcano's Mouth[/caption]abc
Rule 2, Tiki Month 2016

Tiki Month Around the Web

Tik Travel I've been remiss so far this Tiki Month in sharing the great work contributed to my little crusade by friends around the web. Let's pack our bags for a tropical trip, shall we? [caption id="attachment_11037" align="aligncenter" width="652"]Guyana Banana Zombie Guyana Banana Zombie — A Mountain of Crushed Ice[/caption] The inimitable Tiare, Rational Spirits brand ambassador and Tiki blogger extraordinaire, has some very nice words about the geological formation demanding virgins in my basement. She then seriously brings it with five original recipes, and a delicious sounding syrup recipe, created by her and her friend Jason Alexander. (Not that one.) All are lavishly photographed in her distinctive style, and accompanied by a video of gratuitous Tiki fire garnish pr0n. [caption id="attachment_11038" align="aligncenter" width="467"]Cold Summer — Augustine Bar Cold Summer — Augustine Bar[/caption] Matthew, at Augustine Bar, has given us not one but two posts this February. If you aren't reading Matthew, you should. He's one of the most interesting and readable new bloggers I've come across in recent years, and this year is not his first foray into Tiki Month. Both of his Tiki Month originals illustrate my points this month about modern Tiki rather starkly. His first, Chains of Love, is a crazed concoction based on Spanish brandy, dry vermouth, and the criminally underused Tiki fruit, mango. Want some Mezcal with that? Sure, why the hell not... The second offering is Cold Summer (pictured above). It is the second Tiki drink I've run across this month to use Aquavit as the base spirit. To be honest, I haven't had a chance to whip up one of these. While Matthew's drinks tend to deliver on what he writes about them, I have my doubts how Tiki this one would be, as apple juice doesn't feel Tiki to me. Regardless, it sounds really good. [caption id="attachment_11040" align="aligncenter" width="480"]Canadian Tiki Bar Canadian Tiki Bar[/caption] Pro-Canada propagandist Dagreb, of I-Still-Can't-Figure-Out-Why-It's-Called-That Nihil Utopia, has some useful words about franken-rumming overproof Tiki rums. He puts said FrankenHart (Lemon) rum to good(?) use in a Tiki weapon cocktail he calls Z-Bomb A Nation. Dagreb literally dared me to make this thing. Follow the link to find out why I haven't screwed up the courage to do so. When I do, I'll be sure to taunt him by using some of my precious stash of genuine, non-franken LH 151. [caption id="attachment_11041" align="aligncenter" width="244"]Simple Zombie - Spirited Remix Simple Zombie - Spirited Remix[/caption] "The Shirt" rumbles into life the engine on his even-sleepier-than-mine blog for Tiki Month to share the Simple Zombie. This version has the excellent virtue of being makeable without going Full Tiki Jacket on your home bar's inventory. [caption id="attachment_11045" align="aligncenter" width="525"]Between Scylla and Charybdis — Southern Ash Between Scylla and Charybdis — Southern Ash[/caption] Cocktail blogger and news tweeter Joel DiPippa is hosting this month's Mixology Monday roundup, with the very Tiki-friendly theme of Spring Break. His own contribution is the Between Scylla and Charybdis. Joel is better than I at getting a genuine frost on his Tiki mugs. He also mentions in passing a syrup that sure seems to be a blood orange falernum to me. I hope I have time to experiment with creating such a thing myself before the month is up.... [caption id="attachment_11043" align="aligncenter" width="525"]Broken Seal — @Alamagoozlum Broken Seal — @Alamagoozlum[/caption] There is lots of great Tiki content out there right now, in the blogs, but also on Twitter (while it is still in business). Check out @Alamagoozlum's feed for cocktail mayhem of all sorts, not just Tiki. I generally don't have time for Facebook, but here's some excellent Tiki decor stuff I was twigged to... on Twitter. I think that is all the explicit Tiki Month participation I've collected thus far. If you are "in" and I've missed it, please let me know! What else you got this last week folks?abc
Funny, Gin, Recipes, Rule 5, Tiki Month 2016

MxMo CVI: Rickey’s Gin Dugout

Rickeys Rum Dugout MxMo-Tiki-ThumbMixology Monday One Hundred and Six! This month's theme is "Spring Break". One of my favorite Twitter follows, Joel DiPippa, is hosting the rodeo this time around at the Southern Ash blog. The reasoning behind Joel's theme this month is similar to my rationale for having Tiki Month in February: We are done with Winter. Even a mild one like this one. (Shut up Washingtonians! You had it coming.) We are invited to present a liquid interpretation of what Spring Break means to us, to hurry along that blessed celebration of the return of Spring. So what does Spring Break mean to me? The classic, Hollywood-approved image of the holiday is of beach parties with people like this. [caption id="attachment_11022" align="aligncenter" width="750"]Sadly, all the ice in her Navy Grog seems to have melted... Sadly, all the ice in her Navy Grog seems to have melted...[/caption] Or these fine beach party goers... [caption id="attachment_11025" align="aligncenter" width="750"]You didn't think I'd get through a Tiki Month without a Rule 5 post, did you? You didn't think I'd get through a Tiki Month without a Rule 5 post, did you?[/caption] One more image of the classic Spring Break, because rule 5 posts at the Pegu Blog always serve up something for everyone: [caption id="attachment_11026" align="aligncenter" width="750"]I apologize to the ladies for that girl who is in the way... I apologize to the ladies for that girl who is in the way...[/caption] Do these images work for me? No. (Well...) By "no" I mean that I grew up on the beach. In the South. Beach vacations in March always seemed a bit silly to me, so I never partook in the whole "Mardi Gras outside Miami" thing. For me, the actual arrival of Spring is more associated with being able to get outside and (try to) hit the tennis ball. [caption id="attachment_11027" align="aligncenter" width="750"]Not pictured: Me Not pictured: Me[/caption] And my tennis drink, the single most refreshing sports beverage there is, is the venerable Gin Rickey. Gin, ice, soda. Done. It quenches thirst, drives away cramps, and softens the memory of that overhead you just butchered (possibly because this is your second Gin Rickey). But this MxMo comes in the middle of Tiki Month, so I've spent quite a bit of time figuring out how to make a Tiki Gin Rickey. (And figure out a good name that wasn't already cruelly plagiarized from me four years before I myself thought of it.) It is harder than it looks. Crossing a Rickey with a Tiki drink is a bit like crossing a peach with an aardvark. There isn't a lot of common ground. Rickey's are simple, clean, and strident. Tiki drinks are complex, indefinable, and melodious. I ended up keeping most of the clean simplicity of the Rickey, added a few classic Tiki background notes, and for judging purposes gave it the most ridiculously over the top presentation I could come up with.
RICKEY'S DUGOUT DELUXE
  • 2 oz. Bombay Sapphire Gin
  • 1/2 oz. fresh lime juice
  • 1/2 oz. homemade falernum
  • 4 oz. Perrier
Cut a whole pineapple in half and very carefully hollow out the fruit. When you accidentally poke a hole in it anyway, discard and repeat with the other half of the pineapple. Fill with small or crushed ice. Build in gin, lime, and falernum. Top with Perrier and stir. Serve on a tray with sides to catch the spill if the pineapple rolls over.
Yes, it's ridiculous. But I couldn't shake the image of playing tennis in an Hawaiian shirt, then casually sipping from a pineapple half on changeovers... [caption id="attachment_11028" align="aligncenter" width="675"]"Man, could I use a Rickey's Rum Dugout right about now!" "Man, could I use a Rickey's Gin Dugout right about now!"[/caption] Now, the thing is, I succeeded beyond my expectations. This drink really kind of works, so I had to go back and do a practical version that you might make as something other than a lark. RRD
RICKEY'S DUGOUT
  • 2 oz. Bombay Sapphire
  • 1/2 oz. fresh lime juice
  • 1/2 oz. falernum
  • 1/4 oz. pulpy fresh pineapple juice
  • 4 oz. Perrrier
Build in an old-fashioned glass with a semi-circle of pineapple and crushed ice.
It's my first MxMo in ages, folks! I'll try to not be such a stranger. abc
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