Sunday morning, around midnight, I’m catching the Red Eye and spending 8 hours on a plane headed out to 90+ degree weather and 90+% humidity.  I am totally my wife’s favorite husband for her to be accompanying me.

At Tales, I’ll be taking part in the Cointreau Apprentice Program, a sort of who’s who of who wants to work while on vacation.  I can be found at the Molecular DNA of Classic Cocktails, Sugar: Science of Sweet, and Are your Bitters Better sessions, as well as a few parties and other events.  I’m really looking forward to working with some of the best bartenders/suckers from across the country!

I’ll also be doing a piece or two for Tales Blog, a collaboration of cocktail bloggers from across the country getting together to drink, write, and sweat out a week of summer down in New Orleans.

I’ll be posting tweets from the events over on the sidebar, or follow me on twitter.

Hope to see you there!

Thatch Tiki Bar will be hosting a party to celebrate the release of their new Marquesan Baby Eater Tiki Mug on July 1, 2009 at 4 p.m.  The mug is Designed and manufactured by Tiki Farm, based on the first of the bar’s vintage “baby eater” tikis.  You can see the inspiration for the mug behind Thatch’s Bar.

The mugs sell for $15; for an extra $5 they come filled with a new drink devised just for the mug.  The band Walking in Alaska will be showing up with some festive tunes around 8pm.  There will be a Tiki Outfit costume for a FREE mug, starting at 9pm.  Wear your brightest Aloha wear and boars teeth necklace!

I’ll be there, you should be too.

Thatch is located at 2733 NE Broadway, Portland, OR

Ginger Beer is a nice and spicy ingredient, of which there are about 3 choices in any regional market, for a total of about 50 billion or so.  I’m sure you’ll see a few recipes out there even just in this wrap up. I was almost half-tempted just to make this post a redirect to Jeff Morgenthaler’s How to Make your own Ginger Beer.  But, since I started using his recipe to make my own (others have… failed), I have come across a few changes I like to make in mine to make it my own.  I haven’t gone back to buying Ginger Beer yet.

Jeffrey Morgenthaler’s Blair’s Ginger Brew

• 1 part Ginger Juice
• 2 parts Lemon Juice
• 2 parts Simple Syrup
• 1 tsp Allspice
• 1 tsp Cinnamon
• 1 tsp yeast (brewing or champagne preferred, but anything will work) per liter

Juice your Ginger fresh in any convenient juicer.  It takes awhile, and thanks to the fiber, your juicer will likely get jammed a few times.  The effort is rough, but worth it.  Stir all ingredients together in a large foodsafe plastic container, such as used in kitchen prep.  Top with a lid and sit in a room temp, slightly dark area, such as on a shelf or under a counter, for 72 hours.  Once your time is up, uncap, filter, and put in cold storage to inhibit the yeast growth.  After a few hours in the fridge, you should hear a nice burp.  EZ-cap bottles are definitely the bottle of choice.  This creates a super spicy, super sharp ginger brew.

So,  at this point you’ve either made that (recommended), or picked up some store bought.  Well, if you don’t think 3 hours of effort, 3 days of waiting, and the cost of fresh ingredients is worth it, so be it.  I’d recommend Ginger People, Cock and Bull, or Bundaberg.  Now you’re hip for nay Dark and Stormies, Moscow Mules, Mamie Taylors and so on.  But if you’re here and into Tiki, I think you know what may be coming next… you BASTARD.

One of my favorite Tiki Drinks, if only for the name (the flavors, if mixed wrong can be… off-putting) is the Suffering Bastard.  We featured these drinks during last years Tiki Tuesday events, and the reception was warm for this slightly bitter strongly cooling drink.  Thinking that was the end of its story, I then chanced upon Robert Simonson’s post on the Beachbum’s Visit to NYC.  Here, he described the Dead Bastard, another drink by master mixologist Joe Scialom.  This is the third of its cousins (the suffering and dying being the other), and I think it’s just… tops.  As Robert Describes it, it’s a bit of a Tiki Long Island, featuring four types of booze, a few other knick-nacks, and finished off with a generous dallop of ginger beer.

Dead Bastard

• 1/2 oz Gin
• 1/2 oz Brandy
• 1/2 oz Bourbon
• 1/2 oz Rum
• 1/2 oz Rose’s lime juice
• 2 dashes Angostura bitters
• 4 ounces of chilled ginger beer

Shake Gently with 1 cup Crushed Ice, pour into Goblet or other large vessel.  Garnish with whatever the hell, it’s dead and doesn’t care.  I used a whole lime.  It’s a big drink.

Combined with the Ginger Beer above, this makes for a killer diller of a drink, like a feather that knocks you flat on your feet.  If you’re questioning the Rose’s Lime, see Robert Simonson’s post above. Just about everything has its place, and in respect to the original recipe, I used Rose’s Lime Juice. If it makes you feel any better, I garnished with an entire freaking lime, so at least some fruit was destroyed for the sake of the drink. For some reason, I couldn’t find the Brandy today, so I reached for Brandy of the apple variety (Laird’s) instead, and oh what a wonderful difference, adding a bit more fruit to the drink.

Well, here’s to hoping you go through the heck of a process to make Ginger Beer (or Brew, whatever), to see what the fuss is all about.  Worth it in my opinion, but, even better if you can get someone else to make it for you.  Cheers!

El Dorado 15

One of the unique qualities about Demerara Distillers is their use of a wooden continuous (coffey) still, the Enmore still, which has (reportedly) been operating since around 1880, and is still in use today. This still produces the smokey rich quality enjoyed in the rums from Demerara Distillers. One of their finest being the El Dorado 15. I thought I’d sit with this one for a bit, and give my thoughts.

El Dorado 15 is a blend of rums aged up to 25 years in oak casks. Something you may notice about rums are the inconsistencies in aging. A 12 year could be an average age, the full age of the rum, or you could throw Solera method into that and really get the math boggling. Some countries have laws regarding the aging and labeling of rums, some don’t. Some distillers will put misleading numbers on the bottle (8, for example) with no note that there is any meaning to said number in order to skim around any laws.

Moving back to the rum, For one, I love the bottle. Images of seafaring adventures, a wax seal, lots of gold and emblems, it’s just plain nifty. Very rummy images. Please note, the bottle means nothing in the final score (unless it’s Pussers), but is certainly worth a mention.

Appearance: Visually, the rum is a rich and dark golden brown, with a bit of a coppery hue to it.

Nosing: The nose of this rum brings a lot of caramel, honey, brown sugar, vanilla, though it does fade within a few minutes in the glass.  There’s something to the smell that reminds me of a warm and sunny morning.  There’s just about everything you would expect in a high quality rum in the nose.

Tasting: Taste wise, this rum is packed to the gills with flavor.  The nose leads right in to the palate with lots of honey, vanilla, caramel, and a hint of banana, all packed into a rich creamy texture.  There’s a bit of the signature Demerara smoke to it on the back of the palate, and a finish that is extraordinarily smooth.  This is a rum without much at all in the way of burn.

On Mixing: Mixing with this rum is tough to think about, which I say only because I could see myself easily finishing a bottle straight with no need for ice or any other fixings.  Being an exceptionally sweet rum, the sugar of an Old Fashioned mixed with my favorite bitters for an O.F., Fees Barrel Aged, can be a bit much.  An Improved Cocktail with Angostura or Angostura Orange bitters does work wonders with El Dorado 15, like framing a master rum blender’s work of art.

Score: I have to give this rum 5 out of 5 for this rating.  It’s of exceptional quality, an extraordinary sipper, and something I would be happy to hand to anyone looking to get into aged or Demerara rums.

(5/5)

Other Information on El Dorado 15:

• Demerara Distillers Website
• Ministry of Rum
• Art of Drink
• RumDood
• On Demerara Rum (Trader Tiki)

In bigger news then when Martin Cate stepped down as Manager/Co-Owner of Forbidden Island Alameda, Martin Cate to open new Rum Bar in San Francisco, Smuggler’s Cove!

The Press Release is below, I’ll leave any additional comments/answers to Martin, rum connisuer extraordinaire.

SMUGGLER’S COVE COMING FALL 2009 TO SAN FRANCISCO

SAN FRANCISCO, CA- This fall, San Francisco will become home to Smuggler’s Cove, a new bar designed to celebrate the incredible diversity and versatility of the world’s most exciting spirit: Rum. Smuggler’s Cove offers a whole new approach to rum by featuring a vast array of traditional Caribbean drinks, classic libations of Prohibition-Era Havana, and famous exotic cocktails from legendary tiki bars- all under one roof. In addition, Smuggler’s Cove will offer an unparalleled selection of rare and premium rums from around the world carefully selected for enjoying on their own or skillfully blended into cocktails. For over a decade, owner and creator Martin Cate has been passionate about rum & tropical cocktails. He was the co-creator, designer and chief mixologist for Forbidden Island Tiki Lounge in Alameda, CA. He has judged in international rum competitions, met with over a dozen rum distillers in five countries, and lectured at Bourbon and Branch’s Beverage Academy, Tales of the Cocktail, and Tiki Oasis. “I am very excited to help showcase this wonderfully varied spirit both on its own and in delicious cocktails. A great rum drink can be simple and elegant, or complex and dynamic, but it must always be balanced, approachable, and just a pleasure to drink,” says Martin Cate. “Too often, people associate rum with syrupy and artificial drinks and we’re here to change that.” Martin has traveled the world to learn the rich history and explore the traditional spices and regional ingredients of the world’s rum producing countries in order to feature them in the cocktails of Smuggler’s Cove. As an award-winning mixologist and member of the United States Bartenders Guild for the last four years, Martin is committed to using only the best quality spirits, fresh-squeezed juices, and housemade ingredients. But while Martin is serious about the drinks, he knows that people are looking for a memorable and fun experience as well. “Smuggler’s Cove will be more than just a tiki bar, but it will feature the kind of dramatic, mysterious, and escapist atmosphere that makes a tiki bar so special- and makes rum taste better!” Smuggler’s Cove will include waterfalls, vintage nautical décor and rum memorabilia, and relics from some of San Francisco’s most famous historic watering holes. Smuggler’s Cove will open November 2009 in San Francisco, CA.

For more information, please visit http://www.smugglerscovesf.com/ and sign up on our mailing list to get all the latest news.

About Martin Cate: http://www.martincate.com/press.php

Contact Martin Cate at info@smugglerscovesf.com or 415-999-7929

Venezuela has been producing some exceptional rums, which I’ve really grown quite fond of in the past few years.  Some will tell me Pampero tastes like lighter fluid, but I beg to differ (or perhaps I like lighter fluid), but anyhow.  Onto the Rum!

Appearance: The rum has a nice ruddy amber color when held to the light, its legs stick to the sides like any spirit of its proof.

Nosing: The nose on the Reserva Exclusiva is particularly powerful, leaping out of the glass, though without any strong alcohol punch. The first things that comes to the nose is maple sugar, followed with a light honey, some sap and marshmallow. Giving it a few minutes to sit leaves it with an almost floral quality.

Tasting: This rum has an incredibly smooth palate entry, without any initial burn. The nose and flavor match perfectly, with the maple, honey and sap being the first initial flavors coming forth. It’s not a particularly viscous rum, but does have a nice texture, staying readily on the tongue. The smooth envelope soon becomes a bit harsher as the alcohol evaporates into the nose. There is quite a bit of oak to the mid-palate, and a lovely creamy butter feel on the swallow. It’s a sweet rum, for sure, but not sugary in any sense, and has a very gentle heat to it. The aftertaste gives a bit of burnt wood in the back of the throat, which I’m not sure I like. There’s something in the aftertaste that is not entirely appealing, but is easily remedied with another sip.

On Mixing: This rum is intended as a sipper, but as a mixocolologist, I have to think about what this would go well in. Perhaps with some maple syrup and Fees Barrel Aged Bitters in an Old-Fashioned style cocktail. I don’t see citrusy drink pairing particularly well, though in my opinion, that’s true for pretty much any Ron out there. A nice rich cigar definitely accompanies well, particularly my favorite, a Partagas Black.

Score: I’m giving Diplomática Reserva Exclusiva a 4 out of 5. It’s an exceptional rum, that’s for sure, but the bitter/burnt note on the after taste leaves me with… well, a bad taste in my mouth. It’s a lovely South American Ron that I place highly in its class, but it is just missing that extra special something for the fifth “star”.

(4/5)

Other Information on Diplomático Reserva Exclusiva:

• Diplomático Website
• Ministry of Rum
• Scottes’ Rum Pages
• Refined Vices

Appleton Estate Extra

It is a blended rum made of 12 to 30 year rums aged in former Bourbon barrels, and is bottled at 86 proof.  Why not 80?  If I could answer that question, maybe I’d be a master distiller, and not just writing about rums now, eh?

Appearance: Visually a nice dark copper color, moving to blonde as the glass empties, but since we can’t drink the color, lets move on.

Nosing: There’s a warm sensation to the nose. Not in the sense of an overpowering alcohol, but more like instant transportation to a tropical beach. I quickly found myself cupping the glass with both hands, as though I could jump into the glass and wind up at the Estate distillery. Well, I suppose plane tickets will have to do (someday). The nose is fairly delicate, and not overpowering, but carries a nice molassesy funk that spells out its pot still origins. A bit of earth, brown sugar and toast to it. Very rich, warm, and inviting.

Tasting: For the depth and richness on the nose, I almost expected a very sweet rum, but instead found it surprisingly dry, though perhaps the proof has a bit to do with that. There is a nice oak must character to it, and again, the big molasses funk. On my initial tasting of Appleton Estate Extra, I sent my palate searching for flavors, but just kept coming back with RUM. This really is, to me, a definitive aged Jamaican rum, a rum lover’s lifelong answer, and a rum newbie’s definition of what a rum should be. As Paul Pacult said in Kindred Spirits 2, “LUSCIOUS”.

On Mixing: Surely Trader Vic and Donn had crossed something similar in their time, as this rum stands up well in just about anything calling for a rich, dark Jamaican rum. A Doctor Funk is particularly nice, as this rum can stand up to the lime and anise flavors in the drink. Where it really shines though is in a classic Mai Tai, acting as counterpart to, honestly, virtually any rum, but a nice aged Martinique paired with the Appleton Estate Extra is absolute heaven.

Score: This rum gets 5 out of 5 of my stamps of approval. An outstanding rum that defines its genre, and one helluva way to start up a booze reviews section.

(5/5)

Other Information on Appleton Estate Extra:

• Appleton Estate Website
• Ministry of Rum
• RumDood
• Refined Vices

Chuck decided this round should be dedicated to the various Amari of Italy.  Amaro, roughly translated, is Italian for “Bitter”, and Amari are often served as digestivs, straight or with a bit of tonic water.  Bartenders and Imbibers alike have been going pretty crazy about these “interesting” liqueurs for awhile now.  Any bartender worth his salt would do well to keep a bottle or two on their shelves these days.   I tend to keep  a bottle of Fernet Branca on the shelf, for any with the interest to try something different, and something a little more gentle, such as Averna or Aperol, for interesting mixing.

I went a bit of a different route this time, with the lovely and well balanced Amaro Nardini.  It starts off lightly sweet, and ends up with a lovely blend of gentian, peppermint, and licorice.  I first tried this mixed at Teardrop Lounge, in my buddy David’s AKA Burro Punsch, which blends this Amaro with a Reposado Tequila, Carpano Antica, and Batavia Arrack.  The combination of ingredients sounds awful, but the drink is really, really good.

Here’s my original, celebrating a full map of Italian Amari, including the Nardini, some Averna to mellow it out, then some Fernet to pop it back out.  I went through a few gins, and selected Bols Genever as the base, to make it a drink you could really chew on for a bit.  The Pimento Dram… well, we’ve all got to have a signature somewhere.

Amici Cattivi (Bad Friends)

• 1 1/2 BOLS Genever
• 3/4 oz Amaro Nardini
• 3/4 oz Averna
• tsp Pimento Dram
• tsp Fernet Branca
• dash Angostura Bitters

Stir with cracked ice and strain into chilled glass.  Take a slice of lemon peel and rim glass, then express the oils into the drink, and discard.

The drink  comes out with a color about as exciting as a cold cup of coffee, but is packed to the gills with complexity.  The Amari all smooth each other out in a rather interesting way.  The herbs tend to blend a bit better than drinking them straight, nothing too edgy here.  Go ahead and give it a shot, I dare you.  See you next month!

Nevermind the Bollocks

• 2 oz Don Julio Reposado Tequila
• 1/2 oz Martini and Rossi Sweet Vermouth
• 1/2 Loft Raspberrycello
• 1/2 tsp Cynar
• barspoon Fernet Branca
• barspoon Balsamic Maple Vinegar
• Orange Zest

Press zest onto bottom of mixing glass to release oils.  Combine all ingredients, stir with cracked ice and strain.

The Hotel Monteleone is celebrating the 60th anniversary of the Carousel Bar on May 21, 2009.

From 1949 until about the late 60’s or 70’s there was a drink on the specialty drink menu called the Monteleone Cocktail. Unfortunately, we have no idea what the exact recipe or ingredients were. The Hotel Monteleone is hosting an online contest to accept drink recipe nominations for a new official Monteleone Cocktail.

The recipes will be judged by VIPs who will be at the Carousel anniversary celebration on May 21. There are no requirements on types of liquor or style of drink, but all drink entries must be received by May 18, so that the ingredients may be acquired and drinks prepared at the May 21 event.

Participating bloggers should post their entries online, and all participants should e-mail their drink recipes, along with their name, address and phone number, to athornton@hotelmonteleone.com. The winning entry will become the new official Monteleone Cocktail, and the winner will receive four free nights at the Hotel Monteleone during Tales of the Cocktail 2009.

I know I’ll be getting my entry in lickety split.  Given that the Carousel Bar was the birthplace of the mighty Vieux Carré, I’m guessing Benedictine and Peychaud’s might have their place in the new cocktail.  Well, we’ll see.  Good luck to all who enter!

This drink is inspired by the venerable Piña Colada, with the addition of Passion Fruit, Lemon, and Honey to take on the more floral aspects of the Mount Gay XO.

No, the flower in the picture isn’t edible, and is possibly poisonous, but it damn sure is pretty.

Bimbolada

• 2 oz Mount Gay XO
• 1 ½ oz Coconut Cream (Coco Lopez)
• 1 oz Honey Mix
• 1 oz Pineapple Juice
• ¾ oz Passion Fruit Syrup (Finest Call)
• ½ oz Lemon Juice

Blend with 1 cup of crushed ice until smooth.  Pour into Large Goblet or Hurricane Glass.  Garnish with mint and edible flower, serve with a wide straw.

This one’s a Jeff Berry original, out of the Grog Log, the Kapu Kai. In its initial writing, it’s no more than a Daiquiri with Lemon Hart 151 plugged in for a bit of a “supercharge”.  Jeff named this one after the now defunct Kapu Kai in Rancho Cucamonga, CA.  Jeff says…

“Kapu Kai” means “Forbidden Sea.” My thinking was, if you can drink three of these without passing out, then you are permitted to venture on any sea you wish.

I decided to give it a bit of a modification, in homage to this past Thursday Drink Night, and the impending birthday of our own beloved Kaiser Penguin, by upping the portions, per The Bum’s suggestion, and changing the drink up to a swizzle.  Is it still easy tiki?   Well, if you’re lacking forearms, it might be a bit of a bear, but swift feet can still swizzle.

Kapu-Kai Swizzle

• 3/4 oz Lime Juice
• 3/4 oz Gomme Syrup
• 1 1/2 oz Lemon Hart 151

Build in tall glass, add crushed ice to fill.  Swizzle with spoon or Lele stick until outside of glass begins to frost.  Add more crushed ice if needed.

In fair trade for his knowledge, the bum asked that I don’t hold back on the announcement of his upcoming book, Beachbum Berry Remixed.

The book is a compendium of my first two — the Grog Log and Intoxica!– completely revised, updated, and expanded, with over 70 new and newly discovered vintage exotic recipes.  It’s called Beachbum Berry Remixed, and will be in full color, with lots of new and vintage drink-pic porn.  It’s been 10 years since the Log, and so much has happened since then (including the cocktail revolution that brought us all together) that the books were sorely in need of a makeover.  With any luck it’ll be published before the year is out….

So, good news on that front!  Unfortunately, I wasn’t able to find any more info from the publisher, but just hold onto yer big dirty hat, any info I get will be passed on as soon as I get it.

In the meantime, a discussion of the comings and goings in my life, booze related.

We’ve deployed the Spring Cocktail Menu over at Acadia Bistro, with a few New Orleans classics, and some originals I think you’ll like.  We’ve also been brewing our own ginger brew.  It’s labor intensive, no kidding, but the results are so worth it.  It ain’t the Colonel’s Shandy with no wussy Ginger Ale!

Colonel’s Shandy

• 2 oz Bourbon
• ½ Lemon
• 2 dashes Rhubarb Bitters
• tsp Simple Syrup

Build over rocks in a tall Chimney Glass, and top with 1/2 Pilsner and 1/2 Ginger Beer.  Give it a bit of a stir, and garnish with a Horse’s Neck.

Besides this dandy, you’ll find the classic New Orleans cocktails the P’lace de Armes, a New Orleans Style Jack Rose (with Peychauds Bitters), and Tchoupitoulas Street Guzzle.   The originals Bulle a Monté (the bubble rose), which combines housemade Rose/Hibiscus Liqueur with a lovely Gruet Methode Champenoise, the Fleur de Lis, a take on the Pink Lady with house made Orgeat in place of Grenadine, and featuring a PDT inspired Fleur de Lis stencil on top.  Of course the classic Sazerac and other popular Acadian libations are still there.  Drop on in sometime and say hi.

In other news, I’ve been accepted into the Tales of the Cocktail Cointreau Apprentice Program.  What does this mean for you?  Probably little.  What does this mean for me?  A lot of hard work in New Orleans this year, that’s for damned sure.  I’ll be joining my buddies Erik and David, and a great list of other bartenders in this program.  Like I didn’t sweat enough in New Orleans last year.

And in other other news, I’ve registered for the next B.A.R. 5-day program coming up this Fall in New York.  Again, what this means for you?  Bo diddly, I’m just sharing.  With any luck, I’ll have a nice write up of some places in NY I’ve been itching to go to for the past year or two.

So, it looks like my year is pretty much setup to keep me incredibly busy.  How you doing?

Jasper’s Jamaican
• ½ oz Lime Juice
• ½ oz Pimento Dram
• ¼ tsp Sugar
• 1 ¼ Appleton V/X
Shake with Ice and Strain into cocktail glass, top with grated nutmeg.

Not unlike the previous drink in its Daiquiri origins, this drink adds Pimento Dram, a tasty allspice and rum based liqueur that’s best in small portions.  Again, and I can’t be blunter about this, the basis of the majority of tiki drinks is going to be the daiquiri…  Hmm, a family tree would be a good idea, I’ll have to talk to my graphics department about that.  The Pimento Dram, now avaialable in retail as St. Elizabeth’s Allspice Dram, adds a lot of rich spice and has elements of clove, ginger…well, it’s called allspice for a reason!  Pimento Dram was a fairly popular ingredient with Don the Beachcomber, making it into a few of his drinks, and even his famed Don’s Spices #2, which makes for a fantastic Nui Nui.

I’ve got a few more drinks coming up for you folks in the coming weeks, stay tuned!

Before I really hunker down and talk about it, I’d thought I’d share one of the drinks I submitted, and made for my consulting lab, the Sweet Ron Swizzle.  This drinks takes a few classic pairings (Herbsaint:Bitters, Orgeat: Rum), and adds a touch of Navan to really drive the Vanilla out of the rest of the ingredients.  Little did I know going into the lab that the Navan formula had recently changed to make it a bit drier.  The good news is, it made the drink better!  There are a lot of sweet ingredients in here, and the drier Navan and a heavy hand of citrus really help to drive the flavor.  I like it, I hope you do too.

Sweet Ron Swizzle

• 2 oz Ron Matusalem 15
• 1 oz Lemon Juice
• ½ oz Maple Syrup
• ½ oz Orgeat
• ½ oz Navan
• 2 dash Angostura Bitters
• 4 drops Pastis

Build all ingredients with crushed ice. Swizzle with Lele Stick or bar spoon. Garnish with a ridiculously long Orange Spiral.

Oh, and here’s something fun for you iphone fanatics out there, the GM Cocktails app (link goes to app store).  This little doozy of an app contains all of the winning recipes submitted for the Grand Marnier Mixology Summit.  All of my drinks are in there, and there are a ton of great drinks from all over North America (and occassionally beyond).

I’ve been a busy bastard lately.  I’ve unleasehed a new spring menu upon the patrons of Acadia Bistro, greeted foreign dignitaries (well, from PA and LA), and am now just counting down to hit the Grand Marnier Mixology Summit.  On top of that, there’s the ol’ dayjob, prepping for Tales of the Cocktail 2009 and the CSOWG Summit… yeah, plenty going on, including a few new projects still in the concept stage.

I’ve still got a few posts almost ready to roll for the EZ Tiki series, got in a nice Fugu from Munktiki for a Fugu for Two post, and have gotten sample after sample after sample for participation in the Thursday Drink Night over at the Mixoloseum bar.  I’ll also be setting up a few posts from the Mixology Summit.

Just dropping a line, thanks for reading!

Thanks to Rick for the photography below.

Donn’s Island (concept)

• 1oz Cruzan Dark
• 1oz White Martinique (Premiere Canne used)
• 1oz 10 Cane (or Oronoco)
• 1oz J. Wray & Nephew Overproof
• Juice of 1 lime
• Juice of 1/2 lemon
• 1oz Don’s Mix (2:1 Grapefuit juice:cinnamon syrup)
• 1d Angostura bitters

Shake all with crushed ice, pour into tall glass, and top with soda water

Though, after a bit more though, and some great input from Chris, and a bit of further home testing, I think this version is a little more… well, freaking delicious.

Donn’s Island

• 1 oz Cruzan Dark (Gold Virgin Islands)
• 1 oz Clemént Premiere Canne (White Martinique)
• 1 oz 10 Cane (or Oronoco)
• 1 oz J. Wray & Nephew Overproof (sub 151 El Dorado… but not Bacardi or any other junk)
• 3/4 oz lime
• 3/4 oz lemon
• 1 oz Donn’s Mix (2:1 Grapefuit juice : cinnamon syrup)
• 1/2 oz Clemént Sirop de Antillais (sub simple)
• 2d Angostura bitters

Shake all with crushed ice, pour into tall glass, and top with soda water

Now THAT is a little more like it.  Make sure to use plenty of ice though, as it packs a lot of heat.  Your best Fog Cutter mug should just about do the trick.

Like it?  Head on over to the TDN Long Island poll, and vote me up a notch.  I’ll make you one the next time you’re in Portland, OR.  Don’t like it?  Let me know what you think it needs in the comments below.

Update: wOOt!  Donn’s Island won the poll!  Thanks to Mud Puddle Books for providing fabulous prizes!

Words fail me.

A Zamboni, in case you didn’t know, is a machine used to resurface ice on hockey rinks.  Each NHL team usually has theirs done up in some form of decoration, such as my home town San Jose Sharks’ team colors and sharkfin Zamboni.  This one though… well, apparently it isn’t working as a resurfacer, but if anyone’s looking to start an amateur drinking league, I think this would suit well.

Seen a wacky tiki bar in places you wouldn’t expect?  Let me know more in the comments!  Mahalo!

Stream videos at Ustream

Powered by a Microsoft LifeCam VX-3000, and streamed via Ustream.tv, I’m giving you all a little glimpse into the Galley for events, mixological exploits, and whatever else comes to mind.  I’ll be sending out broadcast updates via twitter.  With the UStream chat, you can chat with me, and I’ll respond.  I’d love to be able to have you talk too, but, well, if anyone’s got a suggestion, I’m open to it.

I’m hoping to be able to open the Galley once a week or so to the internet, so keep reading and see you soon!  Well, you’ll see me… at least.

What isn’t straightforward about orange juice?

HAMILTON: It’s a heavily processed product. It’s heavily engineered as well. In the process of pasteurizing, juice is heated and stripped of oxygen, a process called deaeration, so it doesn’t oxidize. Then it’s put in huge storage tanks where it can be kept for upwards of a year. It gets stripped of flavor-providing chemicals, which are volatile. When it’s ready for packaging, companies such as Tropicana hire flavor companies such as Firmenich to engineer flavor packs to make it taste fresh. People think not-from-concentrate is a fresher product, but it also sits in storage for quite a long time.

To what degree is orange juice still made from Florida oranges?

HAMILTON: Most concentrate is now from Brazil. Shipping it is relatively easy. Until recently, you could count on [Tropicana] Pure Premium being from Florida, but shipping technology has advanced. Companies like Tropicana have started shipping full-strength juice from Brazil rather than buying and squeezing in Florida. The majority of not-from-concentrate is coming from Florida-squeezed oranges, but that’s certainly changing. The orange growing is moving to Brazil, which grows the most oranges for juice by far. Land is cheaper, and environmental regulations are almost nonexistent.

Squeeze fresh folks, as often as you can.  I squeeze fresh in low volume (at home), and in high volume (at work).  It means a few more trips to the store, but oh the difference!  Hell, even freezing your own might do the trick.  Got some secrets on keeping fresh citrus fresh?  Post a comment!

Tiki Mixology has gotten a bad rap over the years.  The complexity of the concoctions and obscurity of ingredients have deemed Tiki drinks a no-go for home mixologists and bartenders alike.  That most damned ingredient, effort, can be a bitch to wrangle.  As you know, I make my own ingredients, and have searched far and wide for exotic liqueurs and rums.  I recently received a bottle of a discontinued liqueur that I’ve been waiting to obtain for about 8 years.  Such is the life of the obsessive.

But for those who aren’t willing to go the extra mile to drink like Donn or Vic, I thought I’d put together a few of my favorite super simple Tiki Drinks.  No more than 4 ingredients, nothing more exotic than a trip to the grocery store, and as little homemade as possible.  I might make a tinge of difference on a recipe here or there, eliminating garnish or so, just to show you that behind all the ice cones and feathered lime shells, the base of the drink is something pure and spectacular.

This drink below, the Derby Daiquiri, is the spawn of Mariano Licudine, one of the mixologists at Florida’s famed Mai Kai.  You could say for certain that  this is one of the drinks that put the Mai Kai on the map as a prominent purveyor of polypop potables.  Mariano had been a bartender at Don the Beachcomber’s in Hollywood and Chicago, and for more than a decade worked his way up the chain until he was their #2 mixologist.  He was then headhunted by the Bob and Jack Thornton, who were in the process of putting together the Mai Kai.  There he took on the #1 slot, and made the Mai Kai’s menu, bar, and bartending program his own.

Mariano developed this drinkin 1959 for a Rums of Puerto Rico cocktail competition.  It soon made its way to Esquire and other magazines, even being named the signature drink of the Gulfstream Racetrack’s Florida Derby.  There’s plenty more information on Mariano and the Mai Kai in Jeff Berry’s Sippin’ Safari .

Originally served with crushed ice and in an ice shell, this drink stands up just fine without those geegaws and doodads.  It even had its own distinct but now all-but-extinct specialty cocktail glass, which can be found on the Beachbum’s Grog Blog.  Nifty, but also unnecessary.

Derby Daiquiri

• 1 oz Orange Juice
• ½ oz Lime
• ½ oz Simple Syrup
• 1½ oz Light Puerto Rican Rum

Shake with Ice and strain into a chilled cocktail glass.

Sweet and sultry simplicity.  It’s essentially a Daiquiri, but with the sweet richness of orange juice added for a faux-tropical kick.  I think over the next few posts, you’ll see just what an influence the Daiquiri had in the development of Tiki Mixology.  Hell, as I like to wax poetic about, the potent combo of Rum and Lime is what America craved after all those trips to Cuba during the “noble experiment”.

If you have trouble with this one… well, hope you enjoy hi-balls!  You lazy bums…

I’ve got a few more easy ones for you that I’ll be posting all this week.  See you in the funny pages.

Not really, and it’s a bit late in this, but if you haven’t been reading The Pegu Blog, it’s all about Tiki this month, and what a month it has been!  Doug’s taken the heat up a notch, talking about Donn and Vic, checking out the History of the Mai Tai, and other assorted Tiki Tales all packed into one hell of a month.

So go hit up his site for some content, I’m working on a few new things for the site… soon to come, Easy Tiki drinks, for you lazy bums out there.

The cocktail that hit my mind instantly was the Chauncey Cocktail, a favorite of mine, as introduced to me at Teardrop Lounge.  In my research, the furthest back I’ve seen this referenced was in the book The Catering Industry Employee, Official Journal of the Hotel and Restaurant Employees’ International Alliance and Bartenders’ International League of America, published 1934.  I didn’t quite find this in time, and used the proportions from the CocktailDB entry, which is quite good.  This is an all-boozer; time is money and I haven’t the time to waste on mixers when spirits are in need of lifting.  As well, the booze involved can be found pretty cheaply, as it is all base spirits.  No flight of fancy liqueurs or rarities here, this one’s a mix Gin, Rye, Brandy, and Sweet Vermouth.  A damned good mix as well, I must say.

Chauncey Cocktail

• 3/4 oz Rye
• 3/4 oz Gin
• 1/2 oz Brandy
• 1/2 oz Sweet Vermouth
• dash Orange Bitters

Stir in a mixing glass with ice and strain into a cocktail glass.

I took a special note here to use the cheapest ingredients I could get my mitts on, and rounded up the cost for you.  Without counting ice, barware and glassware, this drunk will run you a kingly sum of $1.05, American.  I suppose the nickel over the greenback makes this a bit fancy of a cocktail (though not a “fancy” cocktail), and I could have gone a touch cheaper, but you’ve got to treat yourself every once in awhile.  Despite the low cost, this is a delicious drink that makes even the cheap stuff taste like heaven (well, bootlegger’s heaven).  If you do happen to find yourself back in dough, try it with the fancy stuff.  It gets even better.

Muchos Mahalos to Rowley for hosting this MxMo, and we’ll see you next round!

Lev1tr@, V1@gr@, and now, L3 Tormen7 V3r7.  I’ve received quite a bit of spam in my time on the internet, but none so… well, painful.  I’d like to think that my time here does not go to waste.  That the countless hours I’ve spent grinding my fingers to the bone over some CSS change, or the amount of toxification my liver has taken trying bad drinks so you don’t have to, actually count for something in the world.  That some modicum of respect comes from those imbibers, professionals and distillers who might stumble across this site.  In time, I’ve seen flashes of this, and felt nourished, improved, and enamored by it, driving me to do bigger and better things.   Then came this comment in my TDN Live post (recipe changed, subtly):

i’ve never been a fan of mixed drinks until i came into the poison apple martini POISON APPLE MARTINI
Easily batched for the mini carafe bottles
1oz Le Tourment “Absinthe” (substitute Scope Wintergreen)
1/2oz Donkey Piss
1/2oz Curried Sewage Water
Splash Cranberry Juice
- Shake well and strain into rocks glass

This was followed up with about 20+ other comments, ranging from the inane to the blatant “Buy this shit now.” This does not fill me with joy.  This only frustrates me, as I spam filter the comments, and reach for my Akismet settings to stop the torrent of torment coming through to my inbox.

First off, numbnuts, I put a lot of time and effort into this site.  Perhaps not quite so much recently, but my time != your adspace.  This is my house, bitches!  Take your shoes off at the front door, and don’t shit on my lawn, not necessarily in that order.  This is not a forum, this is my podium, so trying to make it like there’s a discussion going on just don’t work.

Second, I MAKE THE DRINKS HERE.  You want to talk recipes?  Let’s talk, collaborate, commiserate, it’s one of the things I enjoy about this thing we call blog.  Posting recipes hawking your warez though?  No, no, and a thousand times more NO.  I do not post recipes submitted from PR Firms (for the most part), and I damned well ain’t going to accept one posted in the comments through some hackery considered to be “Viral Social Marketing.”  You want recipes?  Send me an email, send me some samples, and I’ll give you something.  Hell, send cash and I’ll even give some adspace and a name drop or two.

Third… man.  If this were a decent product, I’d have other things to say, MAYBE, but… Le Tourment Vert “Absinthe” is just horrible.  Just… an awful product.  Not just as an absinthe, but as just something on the market, it’s bad.  The best recipe I’ve seen for it so far is to use the bottle as a paperweight.  Adding shit like spamming blogs onto this shitpile of a product just makes it a touch shittier, no?

So now you’re thinking, “well, this guy’s just a dick, and a pompous dick at that.”  All true, but let me at least put some nugget out there of how best to work with bloggers (we are a strange, hat-wearing bunch).  Like any relationship, a little respect in the beginning pays forward in multitudes.  You put a touch of time and effort into a personal email, letter, or something else, and you will be respected in turn.  We LOVE samples.  LOVE LOVE LOVE.  Besides, how do I know you’ve got the best snake oil unless I’ve tried it myself?  Recipes… well, we tend to stick to the classics, or develop our own.  If you send a recipe that’s from a noted or available source, that’ll garner a lot more possibility of posting (ie – Jeffrey’s Boca Loca recipes) than giving us your standard Crappletini.

Need an example of who’s doing it right?  Check out Brand Action Team or the Baddish Group.  For PR Agencies, these folks are top notch.  A bit heavy on the emails at times, but forgiveable since they’re always willing to work with bloggers the way we want to be worked with, which is, as though were were real people.

So to larry, gloria, luv2drink, wwwhhhaaaa, comedyman21, tipsy, Brett, drinktomeethotchicks, and all others at IP Addresses 69.232.44.28 and 69.198.92.81, I hope your Communications degrees from University of Phoenix comfort you during this backlash, bitches.

For more (polite, literate, etc) rants, check out Darcy, Marleigh, SeanMike, Gabriel, Jon, Chris, Stevi, Tiare, Paul, Chuck, and Matt.

Update: Since being solicited, Cashmere Agency, the PR firm representing LTV, sent me a care package containing the product, and a few other “goodies”.  This is a step in the right direction, and at the same time… man, Red Bull and Sour Apple Pucker?  We got to get you hooked up with some professional mixologists.  I have to give credit for the cocktail recipes + the mixers to make them with, but still… new recipes folks.  The Appletini has been declared dead.

Update the second: In the time between the date this was posted, and now, 9:30 on Friday, both Cashmere Agency and Vinet Ege have been contrite in their apologies.  It is my understanding that Vinet Ege may no longer be using Cashmere Agency for their online marketing.  Vinet Ege has offered an apology to the Cocktailing Community at large, and wishes to start again at day 1, hoping to regain some image for their “unconventional product”.  I appreciate and respect their approach, and look forward to a new beginning and a third chance for their product.  Cocktailnerd has the full text of the apology.

Still not good enough for you?  Well, Los Scofflaws,  Rick of Kaiser Penguin, and a few fantastic others  are shown in some live footage in the video below, shot a few TDNs ago at the Tabard Inn in Washington, D.C.  Not all of them are live events, but hell, a few friends in a bar with a laptop, and you’ve got yourself a fun Thursday night.

As happens to so many of us, a bad incedent with Tequila at a tender age involving a few Margaritas in red solo cups, little people dressed as KISS, and a hot Los Angeles day did not bode well for my favor with the spirit.  I’ve come to respect it, surely, through continued application of the good stuff (Del Maguey Mezcal, Cazadores Añejo), but can’t say I’ve had anything other than a straight shot in a good decade or so.

Well, the liquor fairy arrived at my doorstep a few weeks back with a delivery of what I’m hoping will pull me out of this particular mixological slump, in the form of Inocente Platinum Tequila.  Inocente is a triple distilled tequila with an emphasis on removing the “nasty bits” that can easily lead to a hangover, and arrives in a nifty blue “twist” of a bottle that could make a nifty vase, or cheap christmas present.  The nose is a sweet but clear tequila scent, with a bit of pear to it.  The flavor is a bit relaxed, really only coming in a moment or two into the sip, but is an unmistakable smokey, fruity tequila, with almost no burn.  This is definitely a great platinum to ease my way back into tequila mixology.

To mix it up, the emphasis on the smoke and fruit will be brought out by a very simple mix of orange oil, Grand Marnier, and Regan’s Orange bitters in a drink called the Cadillac Coupe.  This one’s a bit of a tribute to a chef friend of mine, who, after work, enjoys nothing more than a bit of Platinum Tequila with just a splash of “Grandma” (Grand Marnier).

Cadillac Coupe

• 2 oz Platinum Tequila
• 1 oz Grand Marnier
• Regan’s Orange Bitters
• small square piece of orange peel

Rinse a chilled cocktail glass with a 3 dashes of orange bitters. Stir the spirits with ice until well chilled, and strain into the glass. Finish by flaming a bit of orange oil over the surface of the drink. This can be accomplished by slicing an inch by inch piece of peel from an orange, holding it over a flame over the drink, and giving a generous squeeze. This will release the oils, and create lovely aromatics, as well as a real crowd-pleasing burst of flame.

The drink is a kick, don’t get me wrong, but the smooth tequila and Grand Marnier mix incredibly well, just as they would in a Cadillac Margarita, of which this is a condensed version (none of that cheap garbage, just booze please!).  The flavors are primarily smoke, and orange, with a nice silken mouthfeel from the stirring.

Got your own mixological challenge, a spirit not stumbled upon, or liqueur not liked?  Trying mixing it up sometime, there’s nothing like a good challenge to stir your spirits!

As another damn Bamboo Ben creation, Frankie’s offers fantastic decor, some lovely tropical libations, and even a few signature mugs that come with your drink, and are also available for purchase online.  It really looks like one helluva place, and I’m suddenly finding myself considering a stop there sometime this year. After all, what happens in Vegas… gets posted all over the internet.

There’s more info on Frankie’s over at their Tiki Central Info post.

When searching through the liqueurs available at your local (or internet local) liquor store, there are some liqueurs that immediately catch your eye. After skimming over the peach brandys, various schnapps and Curaçaos available, there are quite a few selections that just make you wonder how the hell they came up with that idea. One that particularly comes to mind, and thankfully arrived in my mailbox a few weeks back, is Castries Peanut Rum Créme.

Yes, Peanuts and Rum together again for the first time. Formerly known as “Nuts ‘n Rum”, this was relabeled sometime after 2005 as Castries, named for a region in St. Lucia, where it is distilled and bottled. The rum base is from St. Lucia distillers, makers of some regionally popular but difficult to find in the U.S. rums.

As a liqueur by itself, this stuff is, plainly said, just damned delicious. The nose starts off with a fair hint of vanilla and peanut, with the rum coming in to play if you take a real big whiff. The flavor is extremely well phased, with the cream initially blocking the peanut, making the peanut come into play later in the flavor, but it lingers ever so long. The flavor is like freshly roasted and crushed peanuts, like the peanut butter you’d get fresh made at a natural foods store. I’m as excited about this stuff as I was when I first found out about Thai Peanut Sauce. It’s like Peanut Butter in your dinner! Other flavors that come in to play are a slight bit of cinnamon at the end of the flavor. It’s an exquisitely well-balanced liqueur, with no flavor dominating, and a wonderful mouth feel without leaving you reaching for your toothbrush.

The bottle is, to say a few words, distinct. Resembling, perhaps, a peanut pod, it ends up a bit near the line of sex toy. Well, distinctive is better than being lost in the crowd I suppose.

You can read more great information here at Scottes Rum Pages, or at the Ministry of Rum.

As for mixing, I decided to give a shot to Rumdood’s Heartless Jezebel. However, being out of Amarula, I decided to give it a more potent edge. I present, the Half-harted Jezebel.

Half-Harted Jezebel

• 2 oz Castries Rum Cream
• 3/4 oz Cruzan Blackstrap Rum
• 3/4 oz Lemon Hart 80 Demerara Rum
• .5 oz St. Elizabeth Allspice Dram
• Fresh Cinnamon

Shake or Mix in top-down mixer with crushed ice. Pour into Old-Fashioned. Top with Cinnamon, and Garnish with a Cinnamon stick.

It’s a combination of that calm, mellow peanut flavor with a bright burst of cinnamon and allspice, backed by a hearty and rich combination of rums. I think you’ll like it. Try it against the original Heartless Jezebel, or have your own interesting Castries cocktail? Post your thoughts in the comments!

Wassailing, now known mostly as that strange word in that one Christmas song, was once a holiday tradition so filled with mildly hidden threat, the Victorians banned the festivities. Laborers, ne’er do wells, and whoever else happened to be in the vicinity would drop by the boss’ or governor’s manse, wishing joy and peace in trade for a bit of tipple. Of course, in the lack of tipple, there could also be a lack of joy an peace, if you get my drift. A bit of the Trick or Treat, just more wintry. For more information on the history of the tradition, check out Stephen Nissenbaum’s The Battle for Christmas.

Of course, what could be a better pick me up during a night of drunken revelry on a winter night than a warm bath of mulled ale or cider, known then (as now) as Wassail.

In my research on this tasty winter beverage, I found two clearly distinct lines of Wassail. One, such as exampled in my copy of Joy of Cooking (1963), and another at Jeffrey Morgenthaler’s Wassail post. This Wassail omits the Ale or Cider, and instead hefts up the Brandy, and adds a whole lot of egg. This seems more in the tradition of an Egg Nog or Tom and Jerry, with a big foamy dope hefting the liquid about. I’ll admit to not having yet made it, as I’m far too fond of the more traditional method, which is that of a warm mulled ale or cider.

Here’s the recipe I used at a recent holiday feast. The original recipe comes from Stanley Clisby Arthur’s Famous New Orleans Drinks and How to Mix Em. For a bit of a traditional twi, I added hard cider, to apple things up a bit, and increased the proportions to satisfy all guests as well as fill the crockpot. It went over smashingly (by jove!), and I think you’ll like it too.

’tis the Season to have a crockpot, for sure.

Wassail Bowl

• 3 Baked Apples
• 1/2 cup fine sugar
• 1 Tbsp ground Allspice
• 1 Tbsp whole Allspice Berries
• 1 lemon, juice and peel
• 1 Liter Hard Cider
• 1.5 Liter Brown or Winter Ale
• 1 pint warm sherry

Spiral slice the apples (or however you can maximize surface area), coat lightly in brown sugar, and bake at 350 for 45 minutes until browning begins. Place apples in a crockpot with all other ingredients, and set the crockpot to Hot for about 30 minutes. Leave the Crockpot on warm to serve. Serve in warmed punch mugs. Makes about 3.5 Quarts

This drink warms to the toes, and fills your brain with just enough bubbles to start tossing out the holiday cheer left and right. The first batch I’d tried, the apples weren’t imparting enough flavor for me, hence the addition of cider. The Cider used was Blackthorn (cheap and good!) and the beer was Pyramid’s Snowcap, a nice full-bodied, mildly spiced winter warmer.

Got your own holiday classic crockpot drink? Post your favorite in the comments!

Though, if you’ve got a Tiki bar in the basement, and a decent furnace, then it’s a quick jot downstairs to create a tropical escape from the winter weather. Crank up the thermostat and close all the windows, next thing you know it’s time for a tall, cool, and spicy one.

Since this is such an all-encompassing MxMo topic, I thought I’d not focus on not just one or two spices, but Five Spice! Yes, the lack of pluralization is correct. I got turned on to Five Spice syrup thanks to Martin Cate, who uses it in the Forbidden Island specialty drink, the China Clipper. I twisted it a bit with a darker sugar. We all gotta make it our own, eh?

Five Spice powder, bought or freshly ground, is generally a mix of Cassia, Cloves, Szechuan Pepper, Ginger, and Anise. There appears to be a bit of here and there regionally, with the ingredients, omitting ginger, adding cumin, adding Cassia Buds, but the overall approach is a sort of all in one flavor profile. This spice hits all five points of flavor (omitting Umami), and is usually used for meats and stews in Chinese Cuisine.

These flavors are already used separately in drinks, and apply themselves quite well combined with a a nice blend of rich dark rums. I utilized these flavors for these extremely inspired drink that I can barely take credit for, which I like to call, FIN.

FIN

• 4 drops Falernum Bitters
• 4 drops Hebsaint
• 3/4 oz Pineapple Juice
• 1 1/2 oz Lime Juice
• 1 1/2 oz Rich Five Spice Syrup
• 3/4 oz Coruba
• 3/4 oz Lemon Hart 151
• 2 oz Soda Water

Place ingredients with 1 cup of cracked ince in tin shaker and mix with top down mixer for 3 seconds, or pulse blend for no more than 5 seconds. Serve in a tall tiki mug, with an orange spiral.

It’s hard to recognize the juices in this, as they almost reach an orange flavor, aided by the cassia in the five spice. There is no burn to the drink, but an overall smoothness that is almost unsettling. There is a note of the peppercorn in the end flavor, but not enough to recognize it if you didn’t know it was in there. It’s spicy and mellow, and I like this drink a helluva lot, you should too.
I suppose you want to know how to make Rich Five Spice Syrup, eh?

Rich Five Spice Syrup

• 1 TBSP Five Spice Powder
• 2 cups Natural Cane or Demerara Sugar
• 1 cup Water

Combine Dry Ingredients. Bring Water to a boil, add sugar and spice, and reduce heat. Stir until clear and take off of heat. Strain through a fine metal strainer to remove any of the larger bits of five spice powder, let cool, and refrigerate. Makes about 24 ounces, and can keep for a damn long time.

On the rocks: The bar’s where you are

Well, there’s what I’d get for myself if I didn’t already have most of the stuff above already. If none of these are quite floating your boat, you can always check out the Forbidden Island 2008 gift guide, the Tiki Talk Holiday Gift Guide, and of course, interesting reads on the Library page.

Lately, I’ve been working on a cocktail consulting project, where I was able to assist my friend David with menu and ingredient development for a new restaurant location.  After many weeks of work, today, I’m beyond pleased to announce the Grand Opening of Tommy O’s in Camas, WA on Friday, December 5th!

If you’ve ever been to Tommy O’s in downtown Vancouver, you know the quality of the food and service to be barnone.   The cocktail menu though, maybe not so much.  The drinks were decent, but a bit behind the times.  Well, times have changed, and the cocktail menu for the Camas restaurant is now robust with cocktail classics, and bold new drinks, and a few seasonal delights.  Beyond the standard cocktail menu, the bar staff is armed with 30 classic and modern drinks to please any palate.  If you thought that was enough, the bartenders are also being trained in classic technique, stirring and shaking and jiggering, taught by one of the best bartenders I know, David Shenaut of Teardrop Lounge.

Here’s a look at the new cocktail menu.

Daiquiri
Rum, Lime, and Gomme Syrup

Kokio Blossom
Vodka, St Germaine Elderflower Liqueur, Lemon and Egg White, garnished with a Housemade Hibiscus Tincture

Liliko’i Margarita
Tequila, Chambord, Passion Fruit, Freshly made sour mix, and a Li Hing Mui rim

Macadamia Manhattan
Rye, Sweet Vermouth, and Housemade Macadamia Bitters

Martinez
Gin, Sweet Vermouth, Maraschino Liqueur, Orange Bitters, garnished with Lemon Zest

Old Wood
Dry Fly Gin, Chartreuse, Sweet Vermouth and Campari.  Misted with a Flamed Housemade Old Wood bitters

Spice Tonic
A Housemade Tonic made for winter weather, served with your choice of base spirit.

Tommy O’s Mai Tai
A blend of aged rums, Lime, Curacao, Orgeat, and Falernum.

Hot Buttered Rum
Cider, Rum, and Housemade Hot Buttered Rum Batter

Zombie
Lime, Lemon, Pineapple, Passionfruit, Bitters, and a blend of three aged rums.

You may be able to point out a few particular points of influence I had there.  Yes, the Mai Tai is branded.  Changing the name of a classic to suit a recipe tweak is fine by me.  Feel absolutely free to order it Trader Vic style.

The new Tommy O’s is located in Camas, Washington, at SE 34th and SE 192nd.  Hope to see you there sometime!

I’m not too hip on the drink mixes anymore, but the spices and condiment offerings are always great.  What I really like (and have around a dozen of) are the Trader Vic Mai Tai Glasses.  They’re 15 oz. biggies, and you’ll see them all over my site here.  Sadly, two have already made their way with Trader Vic, but the survivors live on to hold my Mai Tais, Aku Akus, and Navy Grogs.

And of course, if you’re looking for a gift for your favorite internet Tiki Aficianado (*A-hem*), a set of Tiki Cufflinks or a Rum Barrel or two could get you free admission for life to the Galley, all the Nui Nuis you can suck down.

I doubt it had anything to do with my encouragement, but in the two months since then, Robert Hess has gone TIKI MAD, popping out 6 new videos on Tiki Drinks, including his own invention, The Voyager Cocktail.

So, since I can’t embed them here, go over and check out what’s new!

The Hula Hula

Beach Bum’s Own

Fog Cutter

Scorpion Bowl

Volcano Bowl

The Voyager Cocktail

Instructions:

1) Copy this list into your blog, with instructions.
2) Bold all the drinks you’ve imbibed.
3) Cross out any items that you won’t touch
4) Post a comment here and  link to your results.

OR

If you don’t have a blog, just count the ones you’ve tried and post the number in the comments section.

List of Drinks You Must Try Before You Expire

1. Manhattan Cocktail
2. Kopi Luwak (Weasle Coffee)
3. French / Swiss Absinthe
4. Rootbeer
5. Gin Martini
6. Sauternes
7. Whole Milk
8. Tequila (100% Agave)
9. XO Cognac
10. Espresso
11. Spring Water (directly from the spring)
12. Gin & Tonic
13. Mead
14. Westvleteren 12 (Yellow Cap) Trappist Ale
15. Chateau d’Yquem
16. Budwieser
17. Maraschino Liqueur
18. Mojito
19. Orgeat
20. Grand Marnier
21. Mai Tai (original)
22. Ice Wine (Canadian)
23. Red Bull
24. Fresh Squeezed Orange Juice
25. Bubble Tea
26. Tokaj
27. Chicory
28. Islay Scotch
29. Pusser’s Navy Rum
30. Fernet Branca
31. Fresh Pressed Apple Cider
32. Bourbon
33. Australian Shiraz
34. Buckley’s Cough Syrup
35. Orange Bitters
36. Margarita (classic recipe)
37. Molasses & Milk
38. Chimay Blue
39. Wine of Pines
40. Green Tea
41. Daiginjo Sake
42. Chai Tea
43. Vodka (chilled, straight)
44. Coca-Cola
45. Zombie (Beachcomber recipe)
46. Barley Wine
47. Brewed Choclate (Xocolatl)
48. Pisco Sour
49. Lemonade
50. Speyside Single Malt
51. Jamaican Blue Mountain Coffee
52. Champagne (Vintage)
53. Rosé (French)
54. Bellini
55. Caipirinha
56. White Zinfandel (Blush)
57. Coconut Water
58. Cerveza
59. Cafe au Lait
60. Ice Tea
61. Pedro Ximenez Sherry
62. Vintage Port
63. Hot Chocolate
64. German Riesling
65. Piña Colada
66. El Dorado 15 Year Rum
67. Chartreuse
68. Greek Wine
69. Negroni
70. Jägermeister
71. Chicha
72. Guiness
73. Rhum Agricole
74. Palm Wine
75. Soju
76. Ceylon Tea (High Grown)
77. Belgian Lambic
78. Mongolian Airag
79. Doogh, Lassi or Ayran
80. Sugarcane Juice
81. Ramos Gin Fizz
82. Singapore Sling
83. Mint Julep
84. Old Fashioned
85. Perique
86. Jenever (Holland Gin)
87. Chocolate Milkshake
88. Traditional Italian Barolo
89. Pulque
90. Natural Sparkling Water
91. Cuban Rum
92. Asti Spumante
93. Irish Whiskey
94. Château Margaux
95. Two Buck Chuck
96. Screech
97. Akvavit
98. Rye Whisky
99. German Weissbier
100. Daiquiri (classic)

Hmm, 74 out of 100 aint shabby.  As for those I haven’t tried, well, suppose I haven’t sought them out.  Funny that I’m up on the liquors, not so much on the wine.  I have my reasons.  Actually looking back on the list, there are a few things I’m pretty sure I have had, but need to try again, because apparently they just weren’t memorable enough.  If you’re wondering what the hell some of these things are, go ask Darcy.  He’s like a very polite drinks-specializing google.

Looks like Scofflaw’s Den, Stevi and Sam Harrigan are already in on the action.  Looks like Marshall Stevi and I are about neck and neck.  This will have to change.

Of course Doug, being used to the murder game, decided to make all us wacky cocktail connoisseurs hit our kitchens for MxMo: made from scratch!  Whipping together your own ingredients, because cheap labor and High Fructose Corn Syrup just don’t taste like they used to.

As you may know, I make a thing or two here and there.  Let’s do down the list of what’s home made in the larder:

10-month Aged Egg Nog

Falernum Bitters

Bridgetown Bitters Batch 2

Dry Fly Bitters

About 8 jars of tinctures ready to make more bitters

Allspice Syrup

Cinnamon Syrup

Orgeat

Vanilla Cane Orgeat

Extra Thick Orgeat

Falernum #9

Falernum #10

Coffee Syrup

Passion Fruit Syrup

Five Spice Syrup

Ginger Syrup

Dark Ginger Syrup (don’t check e-mail with a pot on the stove)

Grenadine

Lime Cordial

Don’s Spices #2

Pimento Dram

Amer Picon

Apple-Infused Bourbon

Lavender/Vanilla Infused Vodka

Kola Tonic

and a partridge in a pear tincture

Okay, that last one, while a joke, sounds both disgusting, and accomplishable.  But as you can see from the above, I do things.  Perhaps too many things, and go through more sugar in this house than I really should afford to, health or otherwise.  For Doug’s MxMo, I’m reaching down into the dark recesses of my brain to put together something really special.  Trader Tiki’s Dark Falernum.

The idea for this Dark Falernum came around after trying a friend’s Jet Pilot and finding it… lacking.  Almost everything else that went into it was from the manufacturer’s bottle, and the cinnamon syrup was alright, but something wasn’t quite there for the Falernum.  The homemade Falernum was complex and interesting, but not quite ready to match with all the flavors in the Jet Pilot.  So, I set out to make something a little more complimentary to the drink.  My regular Falernum would suit fine, but I needed something EXTRA special.  So, here are the results of my quest for Dark Falernum.

Trader Tiki’s Dark Falernum

• zest of 12 limes
• 1/4 lb. chopped ginger
• 2 Tbsp Whole Cloves
• 2 Tbsp Allspice Berries
• 4 leaves Star Anise
• 1 5″ Ceylon Cinnamon stick
• 2/3 cup lightly toasted almonds
• 8 oz. J.Wray Overproof
• 8 oz. Lemon Hart 151
• 16 oz. Cruzan white

Zest the limes, chop whole ginger, and use a mortar and pestle to grind the Cloves, Allspice, Star Anise and Ceylon Stick.  Roughly chop whole, blanched almonds, and toast in a pan until lightly browned and strong smelling.  Sit ingredients with Rum mixture in a glass jug to age for 3 days to 1 week.  After time is up, strain solids (Several runs through a Brita or coffee filters highly recommended) and set aside. In a pot over medium heat (no boiling!), mix the liquid 2:1 by volume with white sugar until sugar is dissolved.  Makes just over 3/4 gallon.

This makes for a very sweet, extremely spicy Falernum that goes pretty damned well in a Jet Pilot, or just about any other drink calling for Falernum.  It’s a little tougher to work with for new drink development, as its flavors can overpower quickly, but I’m finding I love the damned stuff.  Hell, with good Falernum and a nice selection of rums, it’s hard to get past a Corn ‘n Oil most days.  I think you’ll find the stuff above just dandy in the drink below.

Jet Pilot (from Jeff Berry’s Sippin’ Safari)

• ½ oz Lime Juice
• ½ oz Grapefruit Juice
• ½ oz Cinnamon syrup
• ½ oz Falernum
• 1 oz Coruba
• ¾ oz Cruzan Dark
• ¾ oz Lemon Hart 151
• dash Angostura Bitters
• 6 drops Herbsaint

Mix in a top-down mixer with 1 cup cracked ice, pour into Double Old Fashioned glass. Add crushed ice to fill.

Spicy, sweet, complex and simply out of this damned world.  For more blabbity-blab on the drink, check these posts at DrinkDogma, KaiserPenguin, and Dr. Bamboo and his damned adorable illustration.

Enjoy the rest of your MxMo, just keep your dishwasher handy, because it’s going to get messy.

I’m stuck up, fed up, and sick.

That sounds like the start of a great rant, but no, really, I’m sick. My head is stuffy, I’ve got a never ending headache, and an unfortunate tendency towards horrible whining. The good news of this is, however, that I’ve got a big bad stock of that good medicine we know as Kill Devil.

There are so many ways to chase away the nasties though, how best to reformulate the booze into something a bit more palatable than a straight shot? The first thing that came to my mind, and that comes to my mind just about every time more months start ending in “-ember”, is Hot Buttered Rum Batter. Now, last fall around this time, I had a post about making the stuff, and you’re damned right I’m getting to it… just as soon as I kick this damned thing.

Thankfully, a new batch of Harvey’s has hit the shelves here in the Pacific Northwest, allowing the sick and lazy too to enjoy in the goodness. So, taking a good dallop of Harvey’s Batter, some hot apple cider, and jigger full of medicine, I whipped up one of these. We’ll see tomorrow if this actually helps with my recovery, in the meanwhile, I seem to care quite a bit less about being sick!

Hot Buttered Rum and Cider

• 1 1/2 oz Ron Pampero Aniversario
• 1 Tablespoon Harvey’s Rum Batter
• 10 oz Apple Cider (non-alcoholic)
• Whole Spices

Heat glassware by filling with near-boiling water. Heat Apple Cider on the stove or in the microwave until near boiling. Empty glassware and add Rum Batter and 1/2 the glass full of hot apple cider. Stir until batter is dissolved. Add rum, and fill with hot apple cider. Top with cinnamon stick, whole allspice, a bit of star anise, cardamom pod, whatever suits your fancy.

No awards were lauded for this little number, but it’s a tip of my hat to the drinks and liqueurs that stand the test of time.  Simple, refreshing, and just a bit different.  I blame the salt addition on Darcy’s Sensory Perception seminar at Tales.  The salt cuts out a few unsavory bitter elements in the Grapefruit and Drambuie, and makes it extremely smooth and sippable.  It’s a bit out of season for a tall sparkler, but I think there’ll be more than a few rounds of these made next time the sun starts up.

Yellow Carvel

• 1 1/2 oz Fresh Grapefruit Juice
• 1 1/2 oz Drambuie
• 1 oz Simple Syrup
• 2 dash Angostura Bitters
• pinch Salt

Shake with Crushed Ice, pour into Chimney Glass, top with Soda, garnish with grapefruit peel.

Short, tall, colorful, classic, modern, bring them all the heck on!  I’d sell my soul for a Volcano Bowl, play the kazoo for a Fugu for Two, or even enter a blind Foosball tournament for one of Rum Demon’s classics.  I’ve got a personal collection well over 100, most of which are listed on my Ooga-Mooga account.  I even bought about a few dozen mugs from Tiki Farm for folks what came to Tiki Tuesday at Teardrop!  but my li’l collection pales in comparison to the man in the video below.  That is none other than Duke Carter, author of Tiki Quest, a sort of Collector’s Guide with a LOT of pretty pictures, and not so many of those damnable lists.

Here’s a video interviewing the author and showing off his rather stupendous collection.  I’m sure some day I’ll have a collection like his… when I open a new wing of the Galley, maybe… and happen to find a unicorn in a compromising position with Bill Gates… maybe.

What about when life hands you a watery, low on flavor but not sure I’d want to taste it anyway liqueur?  Well, in this case you make a cocktail.  Much like the speakeasy bartenders making Alexanders out of Bathtub Brandy during Prohibition, a bit of creativity was called in to clean up the goop in this bottle.

Thanks a sponsored a little between-the-blogs contest, I received a few bottles of some Holiday themed spirits, namely Hiram Walker GingerBread Spice and Pumpkin Spice liqueurs.  I appreciate the idea, but I have yet to see something on the shelf that gets these right (remember BOLS Pumpkin smash?  uggh).  Sadly, these are no exception.

Now mind you, I appreciate the bottle, and that attempt at this flavor, but nonetheless, I question how this ever got past quality control.  This is a marketing sprung product that feels cheaply flavored and developed, a “mix Neutral Spirit A with Flavoring X and water down until underproof”.  Thank goodness the contest called for the Gingerbread, which is salvageable.  The Pumpkin Spice… well, I’ll wait ’til he’s done posting something, but Craig has got something homemade and to damn-well die for.  Stick with the homemade.

So, like I say, time to make something out of this.  The best thing to do in this case, for my creative palate, anyway, is to just go with it.  The initial thought is to use this as a replacement for Pimento Dram in a Lion’s Tail or something similar, but the flavor is just not present, and gets washed away into the aftertaste rather quickly.  So, I bring in Allspice and Molasses to really bring out the Gingerbread aspects of the liqueur.  The Half and Half makes it a nice creamy rich dessert drink, and the Fee Bitters punch out that clove/cinnamon thing I expect from anything with a holiday flavor.  The rum?  Well, it’s just delicious.  I recommend Cruzan Dark, but Coruba or Goslings could make a very interesting, if not even richer flavor (and probably darker than good tea).

Getränkuchen

• 1 oz Hiram Walker Gingerbread Liqueur
• 1 oz Dark Rum
• 1 oz Half & Half
• 1 oz Allspice Syrup
• 1 tsp Molasses
• 2 dashes Fee Bitters

Shake without Ice for thirty seconds.  Add Ice to the shaker and shake until well-frosted.  Strain into a Coupe, garnished with Spice Drops.

Allspice Syrup

• 8 oz Water
• 16 oz Sugar
• 2 Tablespoons Allspice Berries
• 1/2 tsp Ground Allspice

Set water and Allspice in a pot over high heat until boiling.  Add sugar and reduce heat to medium, stir until sugar is dissolved.  Let cool for 30 minutes covered, and strain into jar or bottle.  Makes about 2 cups.

Seated at the bar or dining in the restaurant, the emphasis is on scintillating suppers and delightful drinks.  Walking in between large Tiki statues, the diner is immediately greeted with a picture of Trader Vic himself, as well as a Mosaic portrait of the Trader.  The decor is festooned with true classics of PolyPop decor, a signed sea turtle shell from World War II, fish traps and glass floats.  The real prizes on the wall though are the original Leetegs, paintings from the premier tropical velvet painter, Ed Leeteg of Tahiti.

The drinks are all quite lovely, and virtually unchanged (well, a formula here and there) since the initial opening.  If you want a real treat though, be sure to ask for a San Francisco Style Mai Tai.  That’ll get you a Mai Tai made fresh, with no mix, though a little extra on the tip might be in order for the extra busy bartender.  A true Mai Tai at a Trader vic’s is a thing of beauty, and worth the trip.

If you’re looking to recreate the feel of Trader vic’s Emeryville, well, don’t bet on it, unless you happen to have the Oakland bay conveniently handy.  But you can get a glimpse of the drinks and food in Trader Vic’s Tiki Party!, a book authored with the support and coordination of the Trader Vic’s staff.

If you do get down there, a fun thing to do is scavenger hunt for a few items scattered here and there.  Some of the trasures include the pot belly stove from Hinky Dink’s (what Trader Vics was prior to the great South Seas movement), the chair Queen Elizabeth II sat in during her visit (her first to a commercial restaurant!), and a few bottles of some very, very old booze that Vic used to play around with.

So next time you’re looking for another notch off of your book of tiki travels, be sure to think of Trader Vic’s Emeryville.

This is the last entry in the tour of the Bay Area for the Tiki Central Tiki Crawl.  You can check out more pictures at this Photo Thread on Tiki Central.  See you next crawl!

A few good hours were spent in this place, soaking in some of the most awesome decor I’ve seen in the “new wave” of tiki bars opened in the past decade.  From the Tapa print entrance to the smoking volcano behind the bar, and even the signature Tiki mugs, this place spells tiki bar all the way from front to back.

The Kona Club was opened in 2005, just about a mile from the final resting place of Trader Vic.  The owner, Doug Miller, has a few other places in his East Bay empire, each with at least a hint of tiki in the theme, such as the Club Mallard in Albany and Thalassa in Berkeley.

The decor is amazing, the drinks, not so much, but they do come in a signature mug that, if asked nicely, can become a part of your collection.  The decor was an effort between Bamboo Ben (who also built Forbidden Island), and Crazy Al Evans, and features some of the most unique items I’ve ever seen, including a Volcano that erupts with smoke periodically, a lifesize hula lamp, and some great south seas shell art near the back.

And of course, being in Oakland, we were subject to a familiar local attraction, the Drive by!  Thanks to whatever that it was just an airsoft gun, I understand real bullets hurt a helluva lot more.

The next and final stop, Trader Vic’s Emeryville, is coming up!  Wish I were still there!

The Conga Room has been around for about for years now, having opened in 2003.  The owners had some tiki dreams, and seeing the excitement of the crowds and heavy concentration of Tikiphiles on Tikicentral, decided to move forward in developing a new watering hole for the thirsty of the East Bay.

The decor is as packed with paraphernalia as a tiki bar should be, though a few sombreros on the walls can distract from the PolyPop.  Some may be appalled,  blaming the influence of the Tijuana Brass on stealing the limelight of paradise away from Tiki.  However, kept in cultural kitsch these kooky collectibles are quite the classic.

At the Conga Lounge, Exotica plays over the loudspeakers, and a TV shows constant clips of tropical locales, and tiki or Hawaiiana based shorts and films.  There’s even room (well, not really, but don’t tell Mike) for a DJ to mix up a few beats from Martin Denny and Les baxter.

It’s a lovely place I look forward to going back to every year.

There’s plenty of time to chat about Vic’s later though, for right now, we’re at a place I think I’ve chatted a time or two, Forbidden Island.

Opened in 2006 by Martin Cate and the folks behind the Conga Lounge, Forbidden Island is a vision to the tikiphile. Envisioned by Martin and built by Bamboo Ben, this is a PolyPop connoisseur’s delight of tropical drinks in tride and true fashion, with boundless decor and enthusiastic staff.  Of course, if you drop in and miss out on the big lug what started it all, you’ll have to come back again to pick his rather impressive brain.  Forbidden Island now features the Kill-Devil club, with a list of over 90 rums to sample.  Have them all and your name goes on a bronze plaque on the wall, and no, you can’t play catch up at home.

Forbidden Island regularly holds fun events inside and in the parking lot, home of the giant Ku Bar.  Whether it is a classic car show, the grand unveiling of a new Tiki Mug, or the Forbidden Island parking lot sale, chances are you’ll be dropping in on something exciting happening.

I know the first thing on my mind when I stopped in was the signature Forbidden Island.  Probably the only recipe that hasn’t been printed in the San Francisco Chronicle, this is a Spicy and mysterious that keeps you coming back for more.  It also is available in the Forbidden Island signature mug, based on the big Forbidden Island Tiki carved by Tiki Diablo.

Down to the music in the jukebox, every detail is down pat.  My hat’s off to Martin, for opening the place I wish I would have but probably never could pull off, you magnificent bastard.

Of course, I deserve a bit of a smack up the head myself (okay, an entire reenactment of the Three Stooges career, but anyway), as I’ve got my own niggling demons of self-doubt, as splayed before you below.

Okay, so I’ve been known to arrive at a party or two, here and there, when the need to roam outside of the Galley seizes me. Inevitably, my repayment for the inevitable smashed window or glass is, of course, bringing something for the Tiki-lovin’ tipplers (I keep my friends close, and drunk on Rum). Being the lazy bastard I am though entails bringing something simple, universally delicious, and that can be made without any more effort than I’d be able to put into it after the first few rounds.  My fall back is Jeff Berry’s Coconaut, as published in the Grog Log.

Coconaut

• 8 oz Coconut Cream
• 2 oz Lime Juice
• 7 oz Myers Dark

Fill Blender with Ice and Blend for 20 seconds or until smooth.  Recipe serves 2-4.  Garnish with Lime Shell filled with 151 for a “Flaming Re-entry”

“But Trader Tiki,” as one may ask, “what is so guilty about that?  It’s Tiki, it’s by a noted mixologist, what could cause you such shame?”.  Well, ladies and gentlemen, fasten your monocles for these shocking revelations.

Revelation the first: I *LOVE* Tiki Mugs.  You may not have noticed that I don’t do a helluva lot of pics with tiki mugs.  Part of this is due to my, shall we say, collector’s dire fear of losing them to the concrete floor of the galley forever.  I’ll make excuses about wanting to honor the drink, show color, frost… bah, whatever.  Give me something in ceramic and I’m a happy fellow.  For all the this and thats about it, Tiki mugs have been around for quite some time, and evoke a lot of happy memories for me.  You can actually see a few of my collection over at Ooga Mooga.  There are a few unlisted though, everyone has their own private stash of something.

Revelation the second: Fire Fire Fire!  Set a beverage on fire, chances are you’ll see my eyes light up.  Like so many of the other native urges, it’s just a primal thing.  I do a few fire flicking tricks at home and abroad, and know the pain of not being quick enough with the 151, but it still amazes me when I see a creative new way to set liquid ablaze.

Revelation the third and final: Coconut Cream!  It seems whether a person dislikes coconut, tiki drinks, rum, or anything else I’m generally passionate about, they love anything made with coconut cream, and I’m just as big a goober about it.  It’s the Tiki equivalent of driving a marathon, no complexity or mysterious combinations, just straight up front sugary goodness.

There are a few other things hiding in there… specifically calling for Meyers’ Dark which I once rallied so against, the simplicity of it, the (oh noes!) use of a blender… but no, I fear I can take no more of this confessional.  At least, and I can say this with all truth, I am not a Jimmy Buffet fan.  There, I’ve taken a little bit back there, and feel a bit better.  Here’s to hoping my pride gets back into strength for the next Mixology Monday.  See you then!

Volcano Bowls are regularly brought down from the shelf for excited patrons, ready to share a drink with a few friends (or sneaky strangers with excessively long straws).  The Bamboo Hut serves a decent amount of Tiki  Themed Drinks (though note, I did not say decent drinks), with their signature being  finger-lit Volcano bowl.  If you don’t know the finger trick, well, let’s just say learn the ways of 151 from a pro before attempting at home.  Bad things can happen .

The Bamboo Hut is the end of the Tiki Adventure on Friday night, and tomorrow brings us to Forbidden Island and a few more East bay drinking spots.

Though not the first stop on the crawl, our first stop in San Francisco found us at the Tonga Room in the Fairmont Hotel.  The Tonga Room has been around in various forms since the 1920s, making it a regular watering hole for San Francisco tiki-philes.  Speaking of water, it’s one of the only restaurants you’re going to find with its own floating band stage, and rain storms on the hour every hour.  At one point in its lifespan, it was the hotel pool.  If there’s anyplace to catch a glimpse of what Tiki was in San Francisco, this is it, as you dine underneath the thatched roof of a long house, where outrigger canoes and tiki masks hang amidst balinese statues and a buffet bar you’d swear was about to set sail.

You can find their famous Tonga Room Mai Tai and Tonga Zombie in Sippin’ Safari and Intoxica, respectively.  Each drink comes in its own souvenir mug, which are NOT to take home, though a few have found their way out in random legwarmers and purses.

The Tonga Room recently underwent a renovation, and tikiphiles everywhere were able to breath a sigh of relief as “renovation” typically means “turning into a discoteque”.  This was more of a restoration, bringing back a bit of the original shine of the walls and matting, as well as a thorough cleaning of the pool.  Whoever got to pick up the pennies that day could surely own their own island today.

The Tonga hut is just the first stop for us, then it’s off to the Bamboo Hut!

I’ve re-enabled the twitter sidebar so you can follow along my adventures.  They’re not likely to be too exciting, just the usual drunken debachery, but in exotic foreign locales!  See where I’m drinking, and what!  See my itinerary at the Tiki Crawl website.

Tonight it looks like we’ll be hitting the Fairmont’s Tonga Room, followed by the Bamboo Hut!

I’ll be sipping drinks and rambling on about some new drinks I’ve recently whipped up with Mount Gay Extra Old.  It’s good stuff.

See ya on the crawl!

Martin chats about his own tiki roots, as well as the origins of PolyPop and Forbidden Island, while Judd talks tiki tunes and wails away with his ukulele.

The edited audio file (also available for download), coming in at about 66 minutes without music, can be played using the player below.

Download audio file (UncleMike-20081004_edit.mp3)

If you’re looking to fill in the music yourself, I’ve got to highly recommend two of my favorite modern bands.  They’re not particularly exotica, but have a good mix of cool classics and peppy Hawaiian Tunes.  Ape, headed by frontman and tiki carver Crazy Al, tends to vary wildly, moving from a spicy riff on the classic Miserlou, to calypso with Barbados Carnival, and the new classic I’m Pau.  The tracks are on their album Jungle Gems, which comes highly recommended from me.  If you get a chance to see these guys in action, DO IT.  Crazy Al carves a tiki during the performance.  Hell, you can see the one carved from a performance a few years back, now on display at Forbidden Island (you’re welcome Martin!)

The Mai Kai Gents have a few peppy little tunes, and are fantastic to see in concert.  The classic Okole Maluna (Bottoms Up!) is one of the few Hawaiian drinking songs you’ll hear in your life, and you’ll never forget the chant.  The hips of the mysterious Miss Mauna Loa sway and hypnotize to Hawaiian classics like Little Grass Shack and The Luau Song.  So go on over and buy their CD!