Tag - tiki drink

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The Boo Loo
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Original Tiki Drink: The Draugr
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Molokai Mule
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The Last Drink of Tiki Month: Puka Punch

The Boo Loo


I’m not sure where this drink comes from originally. I found it in Beachbum Berry’s Grog Log, but that tome is unusually silent on the origin, only dating it as circa 1965. Incidentally, that is rather late in the era for a Tiki drink this good. The Boo Loo is apparently a beloved signature offering of Forbidden Island, a Tiki mecca I have never visited. (Any readers out there in the Bay Area need a friend rubbed out?)
I’ve modified this one to suit my equipment, which includes a BlendTec. If you don’t have the horsepower, substitute most of the pineapple for juice.

BOO LOO

  • Approx 1/4 small pineapple, peeled and cored
  • 1 1/2 oz. fresh lime juice
  • 1 oz. honey
  • 2 1/4 oz. Lemon Hart Demerara Rum (make 3/4 oz. of this 151 demerara if you can get it)
  • 1 1/2 oz. gold rum
  • 1 1/2 oz. dark rum
  • 1 1/2 oz. club soda

Place fruit, honey, juice, and rum in a burly blender. Blend until only small shreds of pineapple are left. Add a small amount of ice and blend for five seconds. Add club soda. Pour into a large hurricane glass or shell from the pineapple filled with ice. Get cheesy with the garnish.

This delicious, remarkably balanced drink rolls in at over five ounces of liquor (effectively six if you have the 151), so may I recommend two straws?

Original Tiki Drink: The Draugr

Draugr Tiki Drink, a Scandinavian Zombie
I think it is about time, with all this Tiki-blogging, to try to contribute something original. So here I go, throwing caution to the wind and risking ridicule by advancing a fresh drink of my own creation.
Casting about for inspiration, I found myself grinning at the most un-tropical, un-pacific ingredient in my home: A bottle of Swedish lingonberry juice I bought at Ikea recently. Since counter-intuitive is just what I do, I set out to create a Scandinavian Tiki drink, in honor of my favorite Viking Tiki Wench. And since I was going all Scandi here, I also wanted to employ an offering from the Liquor Fairy I got a while back and never reviewed, Krogstad Aquavit. Aquavit is Scandinavian, but Krogstad is not. It’s made in Portland, OR, by the same folks who give us the magnificent Aviation Gin.
Now, both lingonberry and aquavit take a little getting used to for the American palate (or my palate at least), so I wanted a drink where both would be parts in an ensemble, rather than flavor-forward. When you talk Tiki and ensemble, my first thought goes to the marvelously, infinitely variable Zombie. And when you talk Scandinavian zombies, you mean the Draugr.

DRAUGR (Pronounced Droo-GOR, I think)

  • 1 part Krogstad Aquavit
  • 1 part Appleton 12 year old
  • 1 part Lemon Hart demerara rum
  • 1 part Mount Gay Eclipse Silver
  • 1 part fresh lime juice
  • 1 part lingonberry syrup
  • 1/2 part unsweetened pineapple juice

Combine ingredients in a shaker with cracked or small ice. shake briefly and pour into a jeweled chalice looted from a medieval British abbey or monastery. (A crystal snifter or Tiki vessel will do) Garnish with something creepy, like the rambutan fruit shown above.

A product of the fevered inventiveness of the Pegu Blog Laboratories.

Molokai Mule


For tonight’s new Tiki drink, I offer you the Molokai Mule. This was a creation of the Kon-Tiki restaurant in Waikiki, one of a chain of Tiki palaces owned by Steve Crane.
The Molokai Mule is a product of the 1960s and thus an example of the sunset years of Tiki’s greatness. And in it I think that you can see the beginnings of the slow decline. There is everything you would expect to find in a Tiki drink here: Multiple rums, multiple juices, and one of the grand Tiki ingredients — orgeat. But it packs less of an alcoholic punch than earlier examples, both in proportion and in taste. And you can see here in reasonably full flower what some people like to harp on about with Tiki drinks, muddled flavor profiles.

MOLOKAI MULE

  • 2 parts orange juice
  • 1 part lime juice
  • 1 part orgeat
  • 1 part cognac
  • 1 part light rum
  • 1 part demerara rum

Shake well with ice cubes and pour, with ice, into an appropriate Tiki drinking vessel. Garnish with fresh mint and pineapple, or with pineapple leaves.

I think the main culprit is the orange juice. It kind of overpowers the drink and drowns out the spirits. The cognac in particular might as well not be in there. I don’t bother with freshly squeezing my own OJ, but I think that the Molokai Mule is a case where you might see the difference.
Don’t get me wrong, this is a pleasant tasting drink. I wouldn’t have bothered posting it otherwise. But make it small, or you will likely be bored with it before you finish.
I found this drink via the iPhone app Tiki+. If you want to read more about it in a hold in your hands book (and have a spare 75 bucks) you can find it in Beachbum Berry’s Taboo Table.

The Last Drink of Tiki Month: Puka Punch

Well folks, Tiki Month draws to a close, and I am drinking my last Tiki drink of the festivities. Not my last Tiki drink, of course. This stuff is too damn much fun to let go off permanently. But I have little kids and a wife. I don’t have time to be a Tiki blogger. Besides I love my classic cocktails too much to have more than an occasional fling with the tropics.
I wanted to go out with a bang, so I went searching with some criteria. I had to have read about it from one of the Board of Tiki Idols members’ blogs. It had to use either falernum or orgeat. It had to have pineapple. And it had to be a rum drink. And it had to have a long list of ingredients. In short, it had to be a Tiki drink!
Rick had the answer—a drink he wrote about back in the summer of 2006, when he was first falling permanently under the spell of the volcano gods. I decided to assemble a….
Puka Punch!
Rick got it from Intoxica!,by Beach Bum Berry. You can tell how old this post is by the fact that Rick calls him Jeff Berry. Also, he writes the following words:

In general, I find garnishes to be pretty boring.

Times change, people. That’s all I’m saying. Oh, and I made a few small changes, to suit my lack of passionfruit juice.

PUKA PUNCH

  • 1 oz. lime juice
  • 3/4 oz. warm, runny honey
  • 1/4 oz. my homemade falernum
  • 3/8 oz. blueberry syrup
  • 3/8 oz. cold-process grenadine
  • 3/4 oz. orange juice
  • 3/4 oz. pineapple juice
  • 1 oz. Mount Gay Eclipse Silver rum
  • 1 oz. Appleton V/X
  • 3/4 oz. Matusalem Gran Reserve rum
  • 1 good dash Angustora Bitters

Blend ingredients with eight ounces of ice for five seconds. Pour into a fun glass and top up with crushed ice. Float 3/4 ounce 151 rum on the surface.

Rick calls for a fun glass. Okey dokey Tiki Idol, gotcha. This last drink had to be Over The Top Boys, hard core Tiki. I went with a hollowed out fresh pineapple for the vessel. Then I put a sugar cube in a lime shell, soaked the cube with 151, and floated the shell like a boat in the drink. Then I plunked a huge chunk of dry ice down into the drink.
Whadda ya think folks? Did I learn well this month?
puka-punch

Oh, and I learned one other thing. If you put dry ice in a drink, then try to light a garnish on the surface…..

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