Category: Rum
Bartenders, Recipes, Rum, Tiki Month 2013

Tiki Drink: Captain’s Blood

Captain's-Blood-2 Cocktail-style Tiki drinks really have ended up being the central theme of exploration this Tiki Month, and here is another: The Captain's Blood. Of course, both in name and in flavor, the Captain's blood is more Pirate than Polynesian, but I'll allow it. After all, pirate stuff has a long association with Tiki, just as spy-themed music and paraphernalia do. And Tiki's patron saints, Don the Beachcomber and Trader Vic, were really pirates in all but the name. (They also omitted the bad hygiene and most of the old ultra-violence, but let's not quibble) There are all sorts of recipes for Captain's Blood on the web, and aside from all pretty much containing rum, lime of some fashion, and usually bitters of some type, there seems to be no definitive recipe. I suspect that this is one of those drinks with a great name that has been reverse engineered from the memory of the taste countless times, and for which we shall never find a rock-solid origin or original formulation. I went with the one of CocktailDB, which has propagated the farthest on the web and which is the most nearly Tiki in character. I made two amendments, which I will explain.
CAPTAIN'S BLOOD COCKTAIL
  • 1 1/2 oz Jamaican dark rum
  • 1 oz fresh lime juice
  • 2 dashes Angostura Bitters
  • 3/8 oz honey mix
  • 1/4 oz falernum
Shake ingredients and strain into a cocktail glass. Garnish nautically.
The original CocktaiDB recipe calls for one dash of Angostura and a half teaspoon of sugar (roughly 1 tsp simple syrup). That result I found to be too thin, even sour, in flavor, especially if you are looking for a Tiki, or at least a Tiki Compliant, cocktail. Increasing the bitters demonstrates that great, largely unappreciated by the masses, cocktail truth: Bitters in small amounts don't increase the bitterness of a drink, they knock the edges off other outsize flavor elements instead. In this case, the extra bitters just sands down the sourness of the lime and falernum without hiding the underlying flavorful goodness. I got the idea for the honey mix from Rumdood's old post on homemade falernum. It was my choice to up the amount. I like the melding of the flavors resulting from the added sweetness, and the honey also gives a tiny bit of additional complexity. But make no mistake, this remains a tart drink. The honey also gives a tiny bit richer body to the cocktail, which I like as well. Next time I try it, I may even replace the honey mix with gomme syrup, to see how far I can take that effect. The suggestion for this Tiki Month post from Jason McGrady, who presides over the mahogany at Sazerac Restaurant in the Hotel Monaco in Seattle, where Maggi and I stayed two Summers ago. What's that? Yes, I keep in touch with bartenders I haven't seen in two years. I keep track of an incredible number of good bartenders around the world whom I seldom actually see. You never know when I am going to have a sudden need for an agent to do me a favor and make me a good drink. I'm like the Shadow that way.
shadow2.psd
"Someday, bartender, I will need a Manhattan from you...."
Source: Alex Sheikman
And hey! This post is part of Tiki Month 2013 here at the Pegu Blog! Be sure to look around for LOTS more Tiki stuff all February!
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Rule 2, Tiki Month 2013

A Tiki Original From CocktailChem: Suit, Tie, and Lei

Suit Tie and Lei from CocktailChem Jordan Devereaux of Chemistry of the Cocktail posted an original drink early on this Tiki Month entitled the Suit, Tie and Lei. To be honest, I didn't know what to do with it, partly because I do not have one ingredient, Aperol, and partly because this did not look like a Tiki drink or a drink that I'd particularly like. But I trust Jordan's taste, and yesterday I went ahead and made up one, using a old bottle of Campari I haven't gotten around to pouring out have been keeping around. And what do you know, it is remarkably good, and has far more of a Tiki vibe than I would have thought possible. It really demonstrates the transformative power of the kind of long list of ingredients that Tiki features, because no drink including Campari, Angostura, vermouth, and allspice should be this smooth and soft. It is a helluva lot more in your face than many Tiki drinks, but still remains accessible and possesses that undefinable new gestalt flavor that just isn't any of its ingredients that makes Tiki drinks what they are. Go check Jordan's site for the recipe!
And hey! This post is part of Tiki Month 2013 here at the Pegu Blog! Be sure to look around for LOTS more Tiki stuff all February!
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Recipes, Rum, Tiki Month 2013

Tiki Drink: Beachbum’s Own

Beachbum's Own Oh man, do I love this drink. Rather than fighting his way through the savage natives of greater Van Nuys to unearth this recipe from a spider-filled attic of some bartender's grandson, Indiana Beachbum Berry just up and created this one himself. Unlike the cocktail-style offerings which have comprised so many of the drinks that I have highlighted, and will continue to highlight, this Tiki Month, the Beachbum's Own is a classic crushed ice, ceramic mug filler.
BEACHBUM'S OWN
  • 3/4 oz lemon juice
  • 3/4 oz unsweetened pineapple juice
  • 3/4 oz orange juice
  • 3/4 oz passion fruit puree (Use thawed Goya Passion Fruit Fruta)
  • 3/4 oz Licor 43
  • 3/4 oz Lemon Hart 151
  • 1 1/2 oz light Puerto Rican rum
Shake well and strain into a ceramic mug (preferably depicting the Bum his own self) filled with crushed ice. Top off with more crushed ice and garnish with your creative best.
I've adjusted Jeff's recipe slightly from the one appearing in Remixed to account for 151 being the only Lemon Hart Demerara we can get in the States right now. If you have a regular proof El Dorado or other aged demerara, use 1 1/4 oz. Licor 43 (aka Cuarenta y Tres) is an underused liqueur in Tiki drinks, if you ask me. Richer, deeper, and boozier than vanilla simple syrup, it adds more complexity to any already complex drink. In this beverage, it really helps give a unique and different element. A final word on the Beachbum's Own, it is very classically Tiki in that there is a lot of alcohol in here, and it does not give much indication of this to the unsuspecting drinker. It's no Zombie or Hurricane, but comport yourself with all due caution....abc
Garnish, Recipes, Rule 2, Rum, Tiki Month 2013

A Tiki Original from Measure & Stir: I Should Buy a Boat

One thing I hope to do this year's Tiki Month is find some good modern original Tiki drinks to try and to feature here. Lo and behold, I wake up first thing the morning of Day One to a Tweet from @Dagreb of Nihil Utopia, alerting my to the I Should Buy a Boat, an original by Joe at Measure & Stir. If all you people are so Johnny on the Spot with the Tiki tips, this Tiki Month will go smoothly for all of us! The "I Should Buy a Boat" from Measure & Stir Above is a picture of Joe's concoction. You need to click through to his site for more, larger pictures, as well as his exact recipe, and why his proportions are as they are. He unaccountably fails to mention in his discussion that this is a Tiki drink, but with rum, grapefruit and exotic spice syrup, I declare it so. In his post on the original version he did note that its spiritual godfather is Don the Beachcomber, though. The presentation, though certainly beautiful and elaborate enough to be Tiki, isn't what I'm looking to do this time of year, so when I took my shot at it, I went with crushed ice and curled the grapefruit slice into a flower with mint stamens. Also, I used equal parts vanilla syrup and cinnamon syrup, rather than Joe's combined syrup. Frankly, it is still too much sweet, but the ice cuts things a lot. The challenge is to use the minimum of the syrup needed to still deliver the spice flavors. This is the best round I came up with:
I Should Buy a Boat Cocktail
Fez found at FezMonger
I SHOULD BUY A BOAT (My version)
  • 1.5 oz. dark rum (He suggests Doorly's. I used Chairman's Reserve)
  • 1 oz. red grapefruit juice
  • 1 tsp. cinnamon syrup
  • 1 tsp. vanilla syrup
  • crushed ice
  • 1 1/2 oz methode champenoise
Shake the first four ingredients and strain over crushed ice. Top with your champers to taste. Sprinkle a touch of cinnamon over the surface and garnish with a thin slice of your grapefruit.
And hey! This post is part of Tiki Month 2013 here at the Pegu Blog! Be sure to look around for LOTS more Tiki stuff all February!
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