Category: Mixology Mondays
Mixology Monday, Pirates, Rule 2, Tiki Month 2017, Whiskey

MxMo’s Last Hurrah: Irish Privateer

It is Mixology Monday again, but never again. I'm a little teary-eyed while writing this post. Once upon a time, before Instagram, Facebook, and Twitter were much of a thing, great beasts called "blogs" roamed the internet, sharing wisdom and inanity alike on all manner of subjects, not the least among them being cocktails. Blogs had no limit on size, or illustration, or content, but they lacked the tools of modern social media to reach enough people. To battle the dangers of obscurity, blogs would gather periodically in herds called "blog carnivals", where related sites would post simultaneously on a specified subject, and link each other to draw traffic to all. In the cocktail world, the great stallion Paul Clarke summoned the herd known as Mixology Monday. After many years, Paul was no longer able to lead the herd, and Fred Yarm, the hardest working blogger in cocktails, took up the mantle and MxMo lived on. But in the fullness of time, MxMo at last dwindled. The original participants faded or were lost, and the new generations found that with tools of social media, they hardly needed the nurture and safety of the blog carnival. Now at last, the time has come to say goodbye to Mixology Monday. Fred himself is hosting this last roundup, and his chosen theme is appropriately the "Irish Wake". Hopefully this last gathering of the herd will be mighty, as we all post on the theme of goodbyes, and raise a drink which features Irish Whiskey, that most melancholy of spirits. Here at The Pegu Blog, the Irish Wake arrives smack in the middle of Tiki Month 2017. This left me with the added difficulty, beyond working through my tears, of coming up with a Tiki-profile drink that employs the native spirit from a mysterious isle, that while lushly green, is hardly tropical, and located on the other side of the world from Polynesia. There are no Irish Whiskey Tiki drinks, folks. None that I can find. So I had to dust off my questionable creative mixology skills and summon one from the volcanic mists. (Cue drums and dancing native girls as Doug capers about in a scary wooden mask, brandishing cocktail shaker and basket of fruit.)
In the Age of Sail, a disreputable but formidable Irish sea captain and his crew took service with the King of England, swallowing their national pride easily with a wash of profit motive from "pirating with permission." Our privateer sailed bravely through the Straights of Magellan and into the South Pacific, there to relieve the Portuguese shipping of whatever gold and spices they were using for ballast. Gold and spices make for lousy ballast, so the boyos really saw it as a voyage of humanitarian safety inspections, you see.... They missed the essential problem that all that gold and spice was now in use as ballast in their ship! When a Typhoon found them near a nameless archipelago, it smashed their unbalanced ship and sent it to the bottom, taking with it all that lovely ballast. The only thing the five survivors had to cling to was a like number of barrels of the spirit of their own native isle. After the storm passed, they drifted at sea. One by one, they succumbed to the sun and the sea (and in one case, a shark). The survivors lashed the barrels together to preserve them until only our doughty captain remained. One morning, as he was resolving to burst open a cask in order to drown in the Irish Sea, rather than the Pacific, he instead washed ashore on the only inhabited island of that nearby archipelago. The natives were welcoming, but didn't like the spirit he brought with him. This suited him, as it meant he had a lifetime supply to toast his lost comrades. As he grew to a ripe old age, enjoying his eternal tropical Irish wake, he found to his alarm that he might outlive his supply! So he took to cutting it with the native fruits and spices, experimenting and experimenting until he found just the right combination to last him a lifetime. His native hosts even found that they liked his whiskey this way too, finally joining him in his sad remembrances. Soon, they realized that he would consume it all, so they killed him and kept the remaining barrel for themselves.
IRISH PRIVATEER
  • 1 1/2 oz Bushmills (the privateer was a Protestant)
  • 1/2 oz orgeat
  • 1/2 oz King's Ginger liqueur (the privateer was of course a redhead)
  • 1/2 oz lemon juice
Combine ingredients in a shaker with ice and toss like the sea has turned against you. Strain into a coupe and garnish with a single floating mint leaf.
abc
Mixology Monday, Rule 2, Tiki Month 2016

What Mixology Monday Has to Offer Tiki Month

[vc_row][vc_column][vc_single_image image="8037" img_size="full" alignment="center" style="vc_box_shadow_border_circle_2" onclick="custom_link" img_link_target="_blank" css_animation="bottom-to-top" link="http://southernash.com/2016/02/mxmo-cvi-roundup/"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]In past Tiki Months, I either hosted the event myself, in a transparent attempt to generate a lot of extra Tiki content from the rest of the blogosphere, or did a secondary roundup of the Tiki representation in whatever theme was hosted elsewhere. This year's theme was Spring Break, which host Joel DiPippa at Southern Ash chose in part to chum the water for Tiki content as well. Bless his useful heart. The Tiki content that resulted from this was impressive. Almost all of the drinks offered could plausibly be considered Tiki Compliant, and a great many claim the mantle of Tiki outright. Instead of running them all down this time, especially since there is no way I have time to make a tenth of them, I thought I'd try out some of the new, high-tech features of this blog's new theme and see how I could showcase a bunch of links to the most Tiki Month-appropriate of the entries....[/vc_column_text][/vc_column][/vc_row][vc_row gap="10" equal_height="yes" content_placement="top"][vc_column width="1/3"][vc_single_image image="11091" img_size="full" alignment="center" style="vc_box_shadow_3d" onclick="custom_link" img_link_target="_blank" css_animation="left-to-right" link="http://southernash.com/2016/02/mxmo-cvi-scylla-charybdis/"][vc_column_text]

Between Scylla and Charybdis

Southern Ash Blog
Rums, spices, citrus, and a fascinating blood orange falernum thingy.[/vc_column_text][vc_single_image image="11103" img_size="full" alignment="center" style="vc_box_shadow_3d" onclick="custom_link" img_link_target="_blank" css_animation="left-to-right" link="http://boozenerds.com/2016/02/21/mxmo-something/"][vc_column_text]

Idle Idyll

Boozenerds
A heavier, darker, mango-y Missionary's Downfall.[/vc_column_text][/vc_column][vc_column width="1/3"][vc_single_image image="11092" img_size="full" alignment="center" style="vc_box_shadow_3d" onclick="custom_link" img_link_target="_blank" css_animation="top-to-bottom" link="http://cocktailvirgin.blogspot.com/2016/02/queen-of-lava-beds.html"][vc_column_text]

Queen of the Lava Beds

Cocktail Virgin Slut
Includes Pisco, falernum, absinthe, flame, and is built for Two.[/vc_column_text][vc_single_image image="11104" img_size="full" alignment="center" style="vc_box_shadow_3d" onclick="custom_link" img_link_target="_blank" css_animation="appear" link="http://www.ginhound.com/2016/02/violet-kai.html"][vc_column_text]

Violet Kai

Ginhound
A big Tiki-style Daiquiri with Creme de Violette for special effects. And a factoid I did not know: Don the Beachcomber was born during Tiki Month![/vc_column_text][vc_separator color="black" border_width="2" css=".vc_custom_1456701854310{margin-top: 7px !important;margin-bottom: 7px !important;}"][vc_column_text]And of course, my own humble entry...[/vc_column_text][vc_single_image image="11016" img_size="full" alignment="center" style="vc_box_shadow_3d" onclick="custom_link" img_link_target="_blank" css_animation="top-to-bottom" link="http://www.killingtime.com/Pegu/2016/02/22/mxmo-cvi-rickeys-gin-dugout/"][vc_column_text]

Rickey's Gin Dugout

The Pegu Blog
An attempt to meld the ultra-clean, refreshing Gin Rickey with a spicy Tiki undertone.[/vc_column_text][/vc_column][vc_column width="1/3"][vc_single_image image="11096" img_size="full" alignment="center" style="vc_box_shadow_3d" onclick="custom_link" img_link_target="_blank" css_animation="right-to-left" link="https://drinkscd.wordpress.com/2016/02/21/ginger-pilot/"][vc_column_text]

Ginger Pilot

Drink Something Completely Different
A Jet Pilot with cachaça and mezcal.[/vc_column_text][vc_single_image image="11105" img_size="full" alignment="center" style="vc_box_shadow_3d" onclick="custom_link" img_link_target="_blank" css_animation="right-to-left" link="http://kitchen-shamanism.blogspot.se/2016/02/mxmo-cvi-spring-break-pistachio-planters.html"][vc_column_text]

Pistachio Planter's

Kitchen Shamanism
Don's Spice #2, demerara, and... Swedish pistachio rum?[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]There you have it! A bunch of new Tiki offerings to try. There's is only a day or so left of Tiki Month left, sad to say, so get with the program![/vc_column_text][/vc_column][/vc_row]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
Garnish, Mixology Monday, Orange Liqueurs, Other Liqueurs, Recipes, Rum, Tiki Month 2015

MxMo: XCIII Blue—The Surf Savai’i Sour

Banner Surf Savai'i Sour mxmologoI've been terribly remiss in participating in Mixology Monday of late, but this month the stars aligned so perfectly that here I am. The particular items in sync here are the impending arrival of Tiki Month here at the Pegu Blog (and assorted other corners of the World Wide Web and Twitterverse), and the theme chosen by this month's MxMo host, Andrea of Ginhound. That theme is Blue. Tiki is of course the natural home of blue drinks. The stunning azure of blue curaçao is immediately evocative of the waters of South Pacific beaches, and I project a lot of Tiki-style drinks in this month's round-up. (Caveat: I have made incorrect predictions in the past.) Regardless, I have posted before about blue drinks, of varying degrees of quality, many were old recipes with an original or two thrown in. The drink I'm submitting today, the Surf Savai'i Sour is not, in fact, blue at all! The blue is in the special effects. And those special effects have gone through some significant evolution as I've worked on this drink.
Tonga 1
Just another crappy day in Tiki Inspirationville....
Savai'i Beach, Tonga Source
I wanted to do a surf-themed drink. The flavor profile came together quickly, but my chosen ingredients result in a drink so brown that simply trying to blue it up results in a look that more evokes the muddy ocean waters of the beautifully bleak Atlantic beach of my own youth. I'm using egg whites to get a good crema intended to evoke mighty ocean spray, so I moved to adding the blue as a liquid garnish enmeshed in the foam. My first idea was a rocks drink, using a big chunk of ice, and giving it a name something like Diamondhead. I shook the drink, poured it over the ice, then drizzled some blue curaçao over it to work down through the foam in turbulent tendrils like mighty surf breaking on volcanic sands. In theory. Don't laugh. I know. I'm in the future, too. Surf-Savai'i-Rocks Sad, isn't it? If I can't even get the effect to last long enough to move it from bar to light box and get a picture. That's pretty lame to give to a guest. And it wasn't nearly as cool looking as I had hoped anyway. When the going gets tough, the tough try something else. I changed over to the up drink you see atop the post. I've seen countless bartenders do the kind of effect I used to draw the cresting wave, usually with Angostura Bitters in a Pisco Sour or the like. I've avoided trying it because it looks like one of those things that's harder than it looks.
That makes exactly zero sense, Doug....
Quiet while I'm making excuses. It is in fact dead easy. I put some blue curaçao in a dropper bottle and dropped out a connect the dots layout of the wave. Then you take a coffee straw and sweep evenly through the dots in the direction you want. For the wave, start at either end and go to the crest. The only really important thing to do is make sure your cream or foam is thick and rich enough to support your drops to begin with. Here's the recipe:
SURF SAVAI'I SOUR
  • 3 parts El Dorado 3 demerara rum
  • 1 part fresh lime juice
  • 1 part fresh pineapple juice
  • 1.5 parts St. Elizabeth's Allspice Dram
  • 1 scant part B. G. Reynolds' Orgeat
  • Combine ingredients in a shaker, along with the spring removed form a cheap hawthorne strainer. Shake extensively. I usually shake it until the pressure built enough to about pop the seal, then release the pressure and repeat three times. Add ice and shake just enough to chill. Strain into a coupe glass. Wait for the foam to rise and stabilize, and many of the larger, visible bubbles to pop. Garnish with blue curaçao, droppered into a wave shape and stroked smooth with a coffee straw.
I'm pretty happy with the final flavor of the drink. It is intentionally a fusion of the Trader Vic and Donn Beach schools. It has Vic's unctuous sweet and sour face, but the exotic spicy undertow of the allspice adds a distinctly Donish touch. Be careful with the allspice, though. The sweet spot of just enough is a very narrow band, nestled between great expanses of insipidity and "Wow! That's a lovely glass of allspice liqueur you've served me!" Cheers, all! Now go read the rest of the Mixology Monday offerings!abc
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