[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]
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]
Mixology 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...[/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?[/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...[/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[/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 DELUXEYes, 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 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.
- 2 oz. Bombay Sapphire Gin
- 1/2 oz. fresh lime juice
- 1/2 oz. homemade falernum
- 4 oz. Perrier
RICKEY'S DUGOUTIt's my first MxMo in ages, folks! I'll try to not be such a stranger. abc
- 2 oz. Bombay Sapphire
- 1/2 oz. fresh lime juice
- 1/2 oz. falernum
- 1/4 oz. pulpy fresh pineapple juice
- 4 oz. Perrrier
I'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. 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. 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 SOURI'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
- 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.
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. Bartending 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. Andrea, 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!) JFL 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. My 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. Mike 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. Caipirinhas 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. Twitter 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. Elana 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. The 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. Lastly, 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!abc
KNOW US BETTER