Not quite ready for outdoor dining yet but still going strong with the to-go rums and cocktails from Forbidden Island.
At current pace I’ll finish the Kill Devil rum list in March.
Mello Pomelo
Played around with some Pomelo juice and using the Hemingway Daiquiri template I tweaked a few things. Quite refreshing, give it a try.
Mello Pomelo
1 oz Pomelo Juice
¼ oz Grenadine
½ tsp Don’s Spices #2 (Pimento Dram + Vanilla Syrup)
½ oz Cointreau
¼ oz Maraschino Liqueur
2 oz Aged White Rum (Denizen 3)
To-Go Cocktail Review: The Kon-Tiki
Another cocktail review, featuring to-go cocktails from The Kon-Tiki in Oakland.
Jet Pilot: leans heavy on the Cinnamon, in a good way. This classic and boozy cocktail is delicious.
Hot Toddy: many winter spices make this a seasonal favorite. I also tried this over ice and thoroughly enjoyed it.
Day’s Next Mistake: this doesn’t taste anything like a Ray’s Mistake but I did enjoy the rum blend and overall flavor. Contained chili spices, so not my favorite, but not so much that I couldn’t drink it. If this came back onto the menu I’d recommend trying it. I do appreciate new cocktails that follow the traditional tropical cocktail template.
New Issue of Exotica Moderne, Featuring My Q. B. Cooler Article
Another awesome issue of Exotica Moderne arrived today. So much great content regarding tiki culture, music, and art.
My article about the “Mai Tai Predecessor” cocktail the Q. B. Cooler is here, with fab design treatment by Ken Holewczynski from publisher House of Tabu. Look for some fun and informative quotes from Jeff “Beachbum” Berry and a comparison of a couple historical recipes, which may or may not be the cocktails that influenced the creation of Trader Vic’s original 1944 Mai Tai.
Check it out and don’t wait to order your copy from www.houseoftabu.com.
The Q. B. Cooler article is also available on our site, too.
There’s No OJ in a Mai Tai
It’s true. Find the shirt on Etsy (not my listing)
Mai Tai Swizzle (Re-Revisited)
I took another run at the Don the Beachcomber Mai Tai Swizzle. Last time I said that I thought there was too much citrus, but I might think differently if the lighter Cuban style rum was replaced by a heavier Demerara rum.
So that’s basically what I did. I replaced the blend of Dark Jamaican and Gold Cuban rums with my Ultimate Mai Tai rum blend which includes Jamaican and Demerara rums. This time the heavier rum balanced out the citrus, though I still think going a little heavier on the Falernum would be a plus.
Mai Tai Swizzle (Don the Beachcomber)
¾ oz Lime Juice
1 oz Grapefruit Juice
½ oz Cointreau
¼ oz Falernum
2½ oz Ultimate Mai Tai Rum Blend
6 Drops Pernod
1 Dash Angostura Bitters
Shake with crushed ice
Ultimate Mai Tai Rum Blend is equal parts Appleton 12, Smith & Cross, Plantation Xaymaca, and Plantation OFTD.
Hemingway Daiquiri (Revisited)
Revisitation week continues with a cocktail I pretty much hated the first time I tried it. Knowing that I thought that the Maraschino Liqueur was too heavy and the drink too tart I made some tweaks.
Hemingway Daiquiri
¾ oz Lime Juice
½ oz Grapefruit Juice
“Light” ½ oz Maraschino Liqueur
¼ oz Simple Syrup
2 oz Light Rum (Denizen White)
I really enjoyed this. I’m more used to the taste of the Maraschino these days but I do think it being dialed back is better for me.
