Tag - blogging

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The Mixology Monday Revitalization
2
SideBlog: That’s It. Time to Give Up.
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Mixology vs. Bartending, from the Bartenders’ Perspective
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Another Bartender Blog You Shold Be Reading
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On Five Years of the Pegu Blog
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Mixology Monday Roundup: Tiki!

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: That’s It. Time to Give Up.

The best cocktail post ever; overpowering recipes and photography! Give it up fellow cocktail bloggers. We’ll never equal this.

Mixology vs. Bartending, from the Bartenders’ Perspective

Everyone who in in the bar industry, or who simply orbit it as I do, has some vision in their head of the difference between Bartenders and Mixologists. Yes, I know there has also been argument over the term Mixologist in the past. But let’s face it, we’ve all sort of settled on it as a term for craft bartender, at least in the professional context.

Most of the folks I talk with who think about the distinction, do some from the perspective of the Mixologists. It’s who we are, or who we most often are looking at over a bar. When we do talk about Bartenders, it often is in a lightly condescending fashion, as in this tweet of mine recently. The reason for this is simply that all Mixologists are pros. It is in the definition. (Not all are good, but all are over-trained pros.) Where as most Bartenders are not. Most Bartenders are transients, going with temporary employment on their way to somewhere else.

But not all Bartenders are inexperienced amateurs. A small minority are serious pros in their own, different, right. But since there are so vastly more Bartenders than Mixologists, that small minority is likely much larger than the whole body of Mixologists. And some of those pros blog too. And do it entertainingly, with plenty of valuable things to say. I recently highlighted Tales From a Bar as one of these Old Pro Bartender Blogs.

And that was all an over-long introduction to another of these Old Pro blogs, The Truth About Bartending. A recent post, Mixology vs. Bartending, is one of those funny reads I mentioned that has a lot to say.

The post breaks down a lot of the key differences between established professional Mixologists, and established professional Bartenders, both from a customer’s viewpoint, but also as a career choice for each. Each area he breaks down is a very valid point of comparison, and for his non-professional reader of either stripe, he has a good sense of which terms need definition to understand what he’s talking about.

I’ll add that, like CaveMan of the above mentioned Tales From a Bar, “Freddy” blogs anonymously. If you look around at the Old Pro Bartender Blogs, you’ll see that another difference Freddy doesn’t mention is that Mixologists blog under their own name, while Bartenders blog anonymously. Read Freddy’s About page for an in depth list of the practical reasons for this. Then read around his blog for lots more interesting stuff, including his excellent taste in cocktail pundits.

To be clear, I recognize that you can in some cases, and to one degree or another, meld the two species. Take some talent, subject it to enough pressure for 16 years (as of this week), and you get a diamond like this guy.

Another Bartender Blog You Shold Be Reading


Here’s a bar blog that you might be interested in: Tales from a Bar. The author calls himself “Caveman”, and it is likely a good thing that he blogs anonymously, since he pulls few punches about his own workplaces. Tales from a Bar is less that a year old, but Caveman already has made over 60 posts. Further, he posts regularly, so he shows every sign of sticking around. I read him a bit a while back when he was starting out, then lost track. Fortunately, he followed Rule 1 and sent me a blogroll request, which reminded me that he is out there.

Caveman is worth reading because he writes well, leads an “interesting” life, and likes to share it. Most of his posts are tales from a recent night’s work, with lessons to be learned for other bartenders and customers alike. He is a career bartender and a few of his posts discuss issues of how the industry has changed during his career, and how it will change more in the future. He also isn’t above link posts to his favorite humorous video, or keeping interesting and entertaining quotes and trivia in his sidebar. You can get a good idea of his writing style from a recent post Top Ten Most Annoying Cocktail Waitresses, or the entertaining Top Ten Ways To Piss Off Your Bartender. He’s also not above some salty language, so keep that in mind.

One final thing I’ll note about Tales From a Bar is that his posts are pretty consistent in length. They are all long enough to give you something to think about, but short enough so you don’t need to scroll to finish them. This is a lesson I ought to learn one day when I grow up….

On Five Years of the Pegu Blog


May marks five years of blogging here about cocktails and other aspects of the cocktail life.

Why?

Every year, bloggers tend to do a wrap up of the last years work, hitting the highlights of the period, and linking back to the best posts of the year. I’ve made a practice of it myself, but this year I want to do a little navel-gazing as well about what the Hell I’m doing here and what we here in the Cocktailosphere overall are accomplishing, if anything. I think that there are also things to be learned from this about the Blogosphere and related social media, and how these things that have changed how we communicate in turn are changing themselves.

Why do people blog in the first place? Similarly, why do exponentially more people post on Facebook, Twitter, and other similar avenues? The traditional answer is because they feel they have something to say. I don’t think this is quite on the nose. We write (online or traditionally) because we think that there is something that we want you to hear. And not necessarily something profound. You can make up jokes all day. They only get rewarding when you share them with others.

To be clear, you are not always right when you think that anyone else wants to hear what you have to say. Even your best friends don’t need to see 58 pictures a day of your kids, nor hear of the adorable little BM Junior made, right in the exact geometric center of the potty, today. And that is deathless prose compared to Breaking News that you have “Checked In” at the Starbucks on 34th.

When I started blogging here, my sole intent was to evangelize about the world’s greatest, yet largely forgotten, cocktail, the Pegu. Actually, my real desires were just to see how a blog worked from a technical standpoint, and maybe steer a few unwitting victims customers to my murder mystery party business. I left myself an out to write a little bit beyond Pegus with my tagline, “… and other ramblings on the cocktail life.” But basically I wrote about everything I could find on Pegus on the web.

Lots of, if not most, blogs start in similar fashion. Someone realizes that they have a few things to say about some subject that they think other people would want or need to hear. Blogs are dead easy to set up, for free or at minimal cost, so they create one, and write a post or two to scratch this itch.

After a couple of months, life intruded, and I essentially abandoned this blog, not posting or even logging in for several months. One day I logged in to my admin page by accident and stopped to think. This has been fun, I told myself, but you have done your schtick. There is only so much you can write about a single cocktail without appearing (more completely) compulsively insane. What I was discovering was that it was easy to set up a blog, and to write about the things I had in mind that made me set it up to begin with.
Now I had a choice. Do I hit the Add Post button and start expanding my subject matter, or do I chalk this up to valuable experience and move on?

This is an overwhelmingly common Rubicon moment. One most bloggers do not cross. Last decade, at least 60% of new blogs were abandoned in their first month, and 95% were abandoned after a quarter.

But I was one of the few who chose to wade across, with my legion of words. I did for a couple of reasons. First, some people were actually reading this site. Hard as it was for me to believe then, and for the PeguWife to believe to this day, a fairly gratifying number of people out there find what I have to say, or at least the way I say it, to be entertaining and/or informative. Second, I found that blogging is a profoundly educational kind of writing. When students in high school do a quarter or year of independent study, they should be required to blog their research as they go. Their advisers would know that they are advancing their study, and they would gain invaluable depth to their understanding of their studies by writing them up as they go.

In the course of these five years, I’ve gone from a guy with a few items of uncommon knowledge and enough general comprehension of the subject to talk a good game about drinks, to someone with such an obscene amount of information, utilitarian and obscure alike, tucked away in his noggin that most people think I’m a serious expert. I’m not, of course. Among the knowledge I’ve acquired is who the serious cocktail experts in this world really are, and what kind of knowledge and skill makes them so.
And I do try to never be serious.

Even once you move on to becoming a Blogger, as opposed to someone who “has a blog”, it remains a hard game to keep playing.
Most importantly, there is no money in blogging. The fraction of blogs run by bloggers worthy of the term is tiny. The fraction of those bloggers who make any money at all is tiny. And the fraction of those money-making bloggers who make a living at it is tinier still. “Sweet, sweet blog money” is as mythical as hen’s teeth, unicorns, and the President’s debt reduction plans. Blogs can be springboards or adjuncts to lucrative livings, but a blog itself is just not going to feed your kids. I do pretty well around here, and yet my total yearly earnings barely cover my annual purchases of Cointreau and Bombay Sapphire. I’ve understood this for a long time, and naven’t let it slow down my work here. But this year, as Doug’s Personal Economic Indicators continue to suck, it has been more on my mind.

That aside, my reward has always been mostly in having readers. Overall, my traffic continues to grow, as it always has. But since I’m an insecure dude, I always worry if this is because as the cocktail renaissance proceeds, there are just that many more readers out there in general, rather than because of a voracious appetite for my my purple prose.
And there is still the matter of my comments, or paucity thereof.

Oh God, no!
Are you going to go off on another of your whinging rants about how your readers don’t comment enough to suit your fancy and salve your ego?

Well, they don’t… But that’s not where I was going. I do love it when I get comments, especially comments that get responded to by other commenters. My point (this time) is that comments help a blogger know what things he’s writing about are really engaging people. Without them, I don’t know if the high-traffic post I’ve written is actually interesting to my target audience, or simply accidentally very SEO-friendly. Honestly, I often get a better idea of people’s reactions to my tweets than to a blog post like this.

But there is another reward to serious blogging that simply does not exist in Facebook or Twitterland: Fellow bloggers. Sure you have lots of friends (with quotes or without) on Facebook and on Twitter, but when you blog seriously, you will find that you have colleagues. In five years of doing this, I have gathered a stable of entertaining and valuable colleagues (and friends) who blog about drinks as I do. And though I’m much worse at this kind of networking than many of said colleagues, I’ve made a good number of contacts in the industry we cover as well. These folks are the readers and correspondents that I value above all, and what have made five years of sometimes ridiculously hard or expensive work all worth while.

So, if all is so right with the world, why the navel gazing, instead of a Happy Birthday To Me post detailing how awesome Tiki Month was this Winter, my incompletely blogged cross-country barcrawl, and how my first trip to Tales of the Cocktail opened up all sorts of new horizons for me?

Because for me and a lot of my fellow booze bloggers, we’ve reached the next great Rubicon moment in blogging: The “is what we are doing ‘over’?” moment. Our situation hardly unique. In fact, I’d suggest that it is universal. Every segment of the blogosphere has this Closing of the Frontier moment. The political blogs had it long ago, the blogospohere as a whole had it long ago. Mommy blogs have had it. Food blogging and cocktail blogging are among the areas that are having it now.

The Closing of the Frontier is when newcomers stop being perceived as, and feeling like, pioneers, and instead are more like the new neighbors. New bloggers don’t have to invent the way things are done anymore, and old bloggers (like me) look around and realize that this community we created isn’t precisely what we meant to or hoped to create. Further we find that there is no gold in those hills (see above). Or if there was, it was a small amount and is either gone or will never be profitable to mine. Colorful figures from the early days fade away, and whether this is due to real life intrusions, demands of the liver, or disinterest in the new, domesticated blogoscape, many readers and fellow bloggers will internalize the explanation as the last of these. And all this makes those of us who remain question our own place in things.

Part of this closing of the frontier in the Cocktailosphere is due to concurrent maturation of the world we cover, classic cocktails. It is no longer (as) weird or obscure. Bartending as a craft is once again becoming a thing. Great bars, and bar which aim to be great, proliferate across the world. And paradoxically, with the blossoming of our subject matter, a blog that looks like the average cocktail blog two years ago now seems a bit superfluous.

Yet, I don’t feel I’m reaching to say that I and especially my fellow pioneers of the Cocktailosphere had no small part in making this all happen. We helped give voice to the bartenders who revived the art. Some of us were those bartenders. Others of us have become those bartenders. We helped them hone the message. We tested and indeed created many of the ideas and themes you see now being used by the giants in the industry to nurture and profit from this growth area. We gave enthusiasts a means to find out about a world of possibilities and opportunities out there as we educated ourselves.

But are we needed now, for that? I know a lot of my friends think not. It can hurt to feel that the baby you helped nurture along is walking just fine now and doesn’t need you that way anymore. I find myself sad as I write this, but want to make sure you don’t think I share that bitterness.

Because, while I don’t think the craft cocktail world needs the kind of blog space the Cocktailosphere has been till now as much as it did, I deeply believe that there is now as much or more material to be written about than there was in the early days. How it is written about may change, and what exactly is the focus of many blogs will change as well. But the need for blogs like this remains, and will remain.

Because hey, what industry doesn’t need snarky quick hits and long-form speculation and innuendo, not to mention the occasional appearance by gin-soaked sockpuppets!

Don’t worry, Guy. You aren’t going anywhere.

My re-appearance at this point indicates that the maudlin reminiscence tone of this post has run its course.

Yeah.

I for one am going nowhere. (That didn’t sound right…) I have no intention of retiring this blog, nor do I accept that just because the frontier has closed, boozeblogging is somehow passé. I intend to continue to encourage the growth and vigor of the Cocktailosphere going forward on this, its fifth anniversary, and…

Wait.
It’s the Pegu Blog’s fifth anniversary. Are you claiming that you started the cocktailosphere?

Well, he is pretty arrogant, you know….

Yeah, but not usually this much!

Of course not. But I started right about at the point where the wave started to build. There are damn few cocktail blogs older than this one, and fewer still which remain active. I’m quite proud of my own little contributions to the cocktail world as a whole, and slightly larger ones to the Cocktailosphere itself.

So for me, and for the rest of my colleagues in cocktail blogging, we come back to the same place that I wrote about at the top of the post. Do I put it to bed, or do I hit Add Post and start covering different aspects of the cocktail craft, and write about the old stuff in new ways? For those of you who read my regularly, you’ll note that in this, my fifth year, I’ve already made that decision. Look for more to come, please. And let me know what you think.

Mixology Monday Roundup: Tiki!


Well, Mixology Monday LXIV is in the books. I happily hijacked it this time around in search of more content for of my annual Tiki blog-a-palooza, and boy did the internet deliver. There were 35 blog posts, with five more contributions over on the eGullet forums as well. I asked for more than just drinks, and got some molecular mixology, some food, some garnish, vessels, and some good old Tiki memories. But mostly, as it should be, I got drinks. There were classics, riffs on classics, and originals. As for contributors, the usual suspects were in, as well as a raft of new and up and coming bloggers. A few old silverbacks even reared up on their hind legs and let their Tiki roar.

Without further ado, here we go!

I’m going to lead with Rowley’s Whiskey Forge, because his post on Jellied Mai Tais made me call my wife to tell her to pick up Knox gelatin right that moment. I wonder what Don and Vic would have thought of molecular mixology. My suspicion is that they both would have secretly hated it, but would both also have become masters of it, each claiming they invented it.

There was a strong international contingent this time around, as probing the appeal of Tiki transcends all boundaries. We all love our pagan Polynesian citrus-rum-spice-everything-else goodness.

Danish blogger Andrea writes three blogs, a food blog and a cocktail blog in Danish, and Gin Hound in English. It is there that she forgoes her love of gin to craft the herbal school original offering, Weeping Ukulele.


Louis-Florian Tatsuhito is a Franco-japanese musician and sound artist who is documenting his cocktail explorations at Le Trou d’Argent. He offers us a passionfruit treat that certainly fills the faux-Polynesian bill, but also couldn’t be more, um, French/Japanese if he tried: 膣 : Vagina.


Polish cocktail blogger, Tarasco Bar first rolls out the classic Blue Hawaiian, then fiddles with the color (and flavor) balance to produce a tarter and more even-sounding version, the Red Hawaiian. He blogs in Polish, but always provides an English translation that is annoyingly better written than lots of English language blogs of all sorts.


Speaking of “furriners” who write English better than they have any right to, my Tiki idol Tiare, of A Mountain of Crushed Ice, brings us two drinks. The the first is a Beachbum Berry drink, the Tiki Revival. It is presented in the flat-out awesome Tiki mug you see above. She follows it up with the muskily delicious sounding coffee-based original she calls the Tiki Torch.


François Monti, of the french-language blog Bottoms Up, discusses the Molokai Mule, one of the better examples of later, juice-heavy Tiki recipes. (A Google translation, with some charm all its own can be read here.)


My good buddy Tony Harion of Mixing Bar in Brazil begins with a discussion of Brazil’s belated warming to the Tiki phenomenon. He then focuses on the greatest of Tiki drinks, the Mai Tai (sorry, Zombie guys), while engaging in some magnificent Rule 2. He then does what all Tiki-philes eventually do, and riffs on said Mai Tai, offering up the Uai Tai, a Mai Tai with some Cachaça. You can also read his post in the original Portuguese.

Next up, we have three Canadian posts. Here is where I would on principle make some joke about how they are really Americans and not foreign at all, but the Canadians have heard it all already, most Americans don’t realize that it’s a joke, and other international types think we are both weird anyway. So here we go.

Bitter monger Janice Mansfield of House Spirits (the company and the blog) had her own festival similar to Tiki Month in January. She pledged to drink Fernet Branca every day. This worked out so well that she has carried the spirit into Mixology Monday. She takes some of her acquired Fernet wisdom and produces The Misfits, an herbal-school Tiki original that I’m sure Don the Beachcomber would have appreciated.


Mackenzie Wheeler of The Spirit of Imbibing produced the delicious looking and sounding Terror on the High Seas. This one uses one of the more delicious but pain-in-the-ass ingredients for home mixology, Port.

My buddy Dagreb of Nihil Utopia is on the wagon or something. (Is there anything sadder than a booze-blogger taking the Cure?) The upside for us is that after a round of his own Rule 2, he offers up some Tiki tots for the Designated Driver or those who need to extend their stay a bit before driving home. Pictured above is the Jamaique Fleur Café, and he follows that with the Falooklyn, a… I dunno what it is. Read about it.

Back to America The United States (Happy, Canadians?), homeland of Tiki (and cocktails over all, for that matter). Specifically, we head to South Florida, where something must be in the water, or maybe the rum, because both entrants from that region work on the same Tiki icon: The hollowed out pineapple drinking vessel. {Flips a coin}

Joe Garcia of Basic Civilization does the Chief Lapu Lapu as his offering. He intros it with an amusing take on the history behind the name (Spoiler: Magellan dies), and natters on upon his usual hobby horse of buying everything on eBay. (Gimme a break, Joe. I’m Episcopalian. There are fewer of us every day, but somebody’s gotta pay retail.) After that he goes step by step in making both the vessel and the drink.


The Atomic Grog blog’s Hurricane Hayward also namechecks the cranky old Polynesian chief who told Magellan to “get off my lawn” as intro to his hollowed out pineapple. Both use the same tool, but Hurricane uses the top as a lid, then offers us to other classic recipes for pineapple potation: The Pineapple Paradise and the Pineapple Surprise.

Guys, I’ll indulge myself in a little flashback to Tiki Month 2010, when I posted this about Ohio bartender Zak Renzetti-Voit’s turning the whole pineapple drinking vessel thing on its head… literally.


The eGullet crowd came up with a ton of cocktails to try, and a delicious-looking Tiki shrimp dish as well. The thread where they all went up over there is here, or if internet forums scare you, I digested them in a separate post right here on the Pegu Blog. Thanks to Frog Princesse, Zachary, Dan Perrigan, Katie Loeb, Kerry Beal, and another foreign entrant, Australian contributor Haresfur, who used the International Date Line to enter late and still be on time.


Very new blog The Mix Lab makes it into its first Mixology Monday with two of the richest-sounding cocktails of this MxMo. The first is an Improved Rum Fizz that shows egg whites can be Tiki too. The second is a coffee-infused number by the name of Starbuck. (To the lawyers of a certain barista mega-employer, I bear no responsibility for this name, I only report!) The garnish on this one is particularly cool and Tiki.

The next group of posts are all what I feel like calling “Donnish Drinks”. I haven’t made many of them, so I’m not sure, but they have the feel of the Beachcomber’s style of Tiki.

Rowen of San Francisco’s Fogged in Lounge offers the original Rongorongo, a spicy, dark, rummy concoction, as well as a look at his impressive collection of Moai Tiki mugs.


First time MxMo participant Tri2Cook wanders off the eGullet reservation to blog the original Crackin’ Jenny’s Teacup. The drink is also suitable for International Talk Like a Pirate Day. Read his post to see why.


Colonel Tiki is one of my original Tiki Muses, the Board of Tiki Idols, and also one of those silverback cocktail bloggers I alluded to at the start of all this. He presents the Rio Tonga, an amazing amalgamation of spices, cachaça, bitters, and just enough fruit. The dim, mysterious photo above is typical, by the by, of all the Colonel’s pix. I think they capture the Tiki vibe perfectly.


Chicago Craft (and occasionally Tiki) bar, The Whistler gives us the fabulously garnished Free Rider. Given that it combines Lemon Hart 151, Benedictine, and Fernet Branca, I think that delicate orchid in the garnish is damn near false advertising!


Portland Oregon’s leading (only?) Libertarian, Jacob Grier of Liquidity Preference trots out a drink to salve the savage heart of his 49ers lovin’ boss, calling it the Bitter End. Another Fernet Branca run at Tiki, the only thing about this drink that bothers me is that Jacob has access to better paper umbrellas than I do.


Wordsmithing Pantagruel’s Ed features Chartreuse in his creation. A riff off the Improved Chartreuse Swizzle, the Gilligan’s Ginger Swizzle is a frosty, frosty glass of high-octane Tiki funk. Ed also includes two other Tiki-fitting creations he’s produced during his recent blog hiatus, the Tornadiki and the Einbahnstraße.


Speaking of elusive silverbacks of the Cocktailosphere, Rumdood himself (who is not a Tiki blogger) appears from the mist to give us an update and improvement on an earlier creation of his, the Absinthe-Minded Professor. With a full ounce of absinthe, some maraschino, some Smitty, and more, this learned instructor seems not to be trifled with. Quick, go read Matt’s post before he slips back into the obscuring jungle.


Paul Willenberg of, um, Portland (he’s the only guy in town without a blog) brings this wowser: The Kahlua Pork Old-fashioned. This one is worth a read, let me say. I do have one question, Paul. Do the pig ears lend flavor to the falernum, or are they there to collagen up the texture?


I’ll finish the Donnish Drinks section with my own post on the Missionary’s Downfall. I’m pretty sure this one belongs in this section because Don created it. With mint, rum, honey, and fruit brandy, this light concoction has a big, mysterious flavor. Since it’s written by me, I’m sure you’ll read every magnificent word….


Zach the Venture Mixologist just got back from Hawaii itself, America’s Polynesian frontier. He brought with him that most elusive of Tiki ingredients, a bottle of Okolehao, the unique spirit of Maui. He uses it to lend some of the dreaded authenticity to his Polynesian pop, the Shaka.


At Shake, Strain, and Sip, Scott Diaz does an Almost Tiki Month in a Post, with four fully fleshed out and beautifully photographed cocktails. It took some doing to decide on a picture to use here, but I settled on the Castaway. Surrounding it is a short history of Tiki, as well as a classic Mai Tai, Don’s Navy Grog, and a Pimm’s Plantation.


Speaking of Navy Grog, my nephew and family cocktail apprentice Duncan also comes in for his first ever cocktail blog post with a run down of his Super (punch)Bowl edition of Vic’s Navy Grog. Read this post. Duncan is one of them genuine Disney Imagineers and is learning his cocktail-fu fast. You’ll want to be able to say you read him back when.


The Hardest Working Man in the Cocktailosphere™, Fred Yarm the Cocktail Virgin leads off the group of what I’ll of course call the “Vic-like drinks”. That said, his drink is Don’s Beach Planter, by the Beachcomber, not the Trader. I may be way off since I haven’t made this one yet, but this Zombie variant just looks more like one of Vic’s sour/sweet citrusy efforts than most stuff Don ran off.


DJ Hawaiianshirt splices the Main Brace over at Spirited Remix. He spends four interesting paragraphs exploring the meaning of this piece of nautical jargon before claiming he’s avoided nautical jargon. The drink employs a hearty amount of red burgundy wine and is the only alcoholic Tiki drink I’ve seen this year that doesn’t use any hard spirit at all.


Jordan of Chemistry of the Cocktail goes with his Ahau’s Dram. This one also has roots as a Beachcomber original, but the changes seem to make for a more Vicish result.


Half of Scofflaw’s Den (Marshall) loves me and posts on a find from Remixed, the Ankle Breaker. I intend to try this one, maybe tonight. The other half of Scofflaw’s Den is dead to me, and I hope the Tiki Gods fill his bed with molten lava.

So, SeanMike’s made the list?
We’re on it….


Marc of A Drinker’s Peace focuses on dangerous garnishes, a hallmark of Tiki. His Flaming Boats Don’t Float is a how-to on giving your insurance agent a heart-attack. This is a helluva fun post, but Marc needs to go back and put in the proportions to actually make the drink in which to present your pyrotechnics!


Bartender-blogger Brian Thomas of Bottle of Swan posts on his neighbor’s dog, Tiki. Wait… what? Oh, he gets around to a drink too. First, he carves a gorgeous Tiki mug out of a young coconut, which he then eats instead of drinking out of, before finally giving us the Monkey Business.


The final Viclike cocktail comes from Mixology Monday Supreme High King, Paul Clarke of the Cocktail Chronicles. He declares he has now become as lazy as Beachbum Berry lies about being, and so went looking for the ultimate Tiki drink for the mixer who has no Tiki setup at hand and no time to assemble it. The result is the simple and elegant Trade Wind Cocktail, which demonstrates that the right name can take certain classic-style concoctions and turn them into a ticket to the Polynesia that never was.

Now, after my comments earlier on Mai Tai supremacy, you Zombie-philes get your turn.

Dennis of Rock & Rye gives us a short history of the grandpappy drink of the entire Tiki movement, then offers Ted Haigh’s version of the iconic Zombie, and ruminates on the why of so many Zombie variations, since even the bartenders who first made them didn’t know what the recipe was!


Ian Lauer of Tempered Spirits rounds out the drink offerings this Mixology Monday with more history on the George Romero of Tiki, Don the Beachcomber. He then gives us three versions of the Zombie, all claimed by Don. Finally, he gives more places to look for other variations, and touches on some good music selections for when you drink them all. (But not in the same seating. Only 2 per customer!)


Pittsburgh columnist Hal Klein, who blogs also at This Man’s Kitchen, heads us home with Tiki Memories of great faux Polynesian haunts of his halcyon days of youth like the Tonga Room and the Tiki Ti. These are the places that bridged the end of the Golden Age with today’s revival.

The last word of all goes to The Old Town Alchemy Company. Jon missed the deadline for a full post, but prompts us all to watch this Public Service Announcement about the effects of Zombie consumption from British comedian Bill Connolly. I shamelessly steal the video to embed here so that you will be sure to watch it and be forewarned!

That’s it folks! Thanks for joining us and see you all soon. If MxMo has gotten you in the Tiki mood, please stick around here for the rest of this and every February, when this old joint goes from classic cocktails to all Tiki, all the time.

And one last thing: Paul Clarke Wants You! … for MxMo host. Paul’s schedule has been hectic lately, and as several posters this month have mentioned, a few months have been Mixology Monday-less of late. If you are an established blogger who’d enjoy a tremendous amount of extra work but lots of luscious content, contact Paul through the Mixology Monday home site and inquire about offering your services. This is my third time hosting MxMo, and it is Not Just a Job, It’s an Adventure!

Aloha, everyone!

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