Author: Kevin Crossman

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Trader Vic’s Tiki Stem Coupe

Picked up a couple of these very nice Tiki Stem Coupes from the Trader Vic’s online store. The 7 ounce glass is a little larger than my current coupes, and looks fabulous as well. Vic’s also has a couple smaller glass options, while still keeping the tiki stem.

The cocktail is the Blue Caribbean, a Blue Hawaiian riff featuring Rhum Agricole.

Blue Caribbean
½ oz Lime Juice
3 oz Pineapple Juice
1½ oz Cream of Coconut
½ oz Blue Curacao
1¾ oz Clement Premiere Canne (or other unaged Rhum Agricole)
¼ oz Dark Jamaican rum
Shake with Crushed Ice

A bit of a tight fit into this particular glass.

When I first developed this cocktail I served it in a Collins glass with crushed ice and that’s probably a better format than being served up. I do like how the Rhum Agricole works with the Pineapple and Cream of Coconut, provide a more complex flavor. Adding a tiny bit of flavorful Dark Jamaican rum adds an additional bit complexity without darkening up the cocktail.

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1962 Hawaiian Mai Tai

This recipe appeared in the Honolulu Star-Bulletin on January 28, 1962 and is one example of a de-evolved Mai Tai. Though, notably, it doesn’t include any Pineapple or Orange Juice. The source is “a reasonably neutral, presumably unbiased source” according to the column, “Dining Out with the Gourmet.”

1962 Mai Tai
½ oz Fresh Lime Juice
½ tsp Sugar
½ oz Grenadine
½ oz Orgeat
1 oz Orange Curacao
1 oz Light Rum
1 oz Dark Rum
Build in glass and add 2 oz crushed ice, then stir.
Garnish with Pineapple and Cherry
“For the hardier types, float a final dash of 151 proof rum. And stand back/”

This actually is not bad at all, with a pleasant rum-forward finish. Though for sure it doesn’t need the 151 added. I used Pomegranate-based Grenadine, so I can’t say how this would work with Rose’s. I used DeKuyper Orange Curacao, Cruzan Light Rum, and Myers’s Dark Rum, modestly priced spirits that indeed worked just fine in this.

Honolulu Star-Bulletin, January 28, 1962, page 56

You can learn more about the De-Evolution of the Hawaiian Mai Tai here on the site and at our presentation at Tiki Kon this July.

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Recipe: No Pain, No Gain

Everyone loves playing with the rums in a Mai Tai, with bars competing for the best custom blend and home bartenders organizing blind taste test parties. But why stop at the Mai Tai? Why don’t we do this for the Painkiller?

Well, there is a certain reason.

Pusser’s Rum trademarked the Painkiller cocktail, which means that legally it can’t be called that unless you use Pusser’s rum. Which is kind of ridiculous. Don’t get me wrong, I’m a fan of Pusser’s – especially their boozy Gunpowder Proof which is so flavorful and clocks in at 109 proof.

So, today’s cocktail isn’t a “Painkiller” at all. It is something else. But, you know, it kind of isn’t different.

No Pain, No Gain by Steve Perez
3 oz Pineapple Juice
1 oz Orange Juice
1 oz Cream of Coconut
1½ oz Rum Fire Jamaican Overproof Rum
1½ oz Plantation OFTD
Shake with crushed ice and garnish with nutmeg

Steve Perez was talking up this rum blend last week at Dr. Funk and after a hard day it seemed like the perfect time to try this rum made with one rum at 63% ABV and another at 69%. So, quite boozy! More importantly, quite flavorful. I do feel that Jamaican rums can add a lot to this style of coconut-forward cocktail.

Thanks for the suggestion Steve!

Glassware: Tiki Goth Club

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Rum-Bar Overproof

Regular readers know I love Jamaican rum, and one of my favorite styles is the unaged white overproof. Wray & Nephew Overproof is the affordable standard bearer for this style of rum, but I do prefer when this type is 100% pot still distilled and featuring a heavier body. “Overproof” because it is issued at 63% ABV.

Rum-Bar Overproof from Worthy Park Estate is such an entrant, and I recent obtained a new replacement bottle so I’d be sure to have some on hand at home. It is an intense and fragrant rum that fills the room with a wonderful fruity scent. It also tastes great – closer to Rum Fire than Wray in flavor profile and overall mouthfeel. It is an intense flavor.

I enjoy this type of rum with grapefruit soda, especially the Ting soda from Jamaica if you can find it. I also find that Squirt works well enough and is much more available. I’ve also used this cocktails such as my Blue Hawai-Tai or even as a half or full ounce of White Overproof rum in a Mai Tai alongside something more refined.