Category: Recipe

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New Issue of Exotica Moderne

Another fabulous issue of everyone’s favorite tiki magazine is now available from House of Tabu.

Some great features including all kinds of eye candy, music reviews, and some thoughtful commentary about cultural appropriation by Jason Craig Plus the usual tiki bar column from Tiki with Ray  and recipes from Tiki Lindy.

The cocktail recipes page has a little something for everyone and be sure to try my Innovation Cocktail with Gin, Passion Fruit, Orgeat, and Blue Curacao.

Innovation Cocktail by Kevin Crossman
1 ounce Passionfruit Syrup
½ ounce Orgeat
½ ounce Blue Curacao Liqueur
2 ounces London Dry Gin (I used Beefeater)

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1956 Mai Tai Recipe

This recipe differs significantly from the classic 1944 Mai Tai recipe, and Bergeron indicates this is the recipe that’s served both in the stateside Trader Vic’s restaurants but also the Royal Hawaiian Hotel in Honolulu. This recipe seems to predate the widespread use of pineapple juice in the Hawaiian style Mai Tai. 

1956 Mai Tai – Adjusted for 2020
1 ounce Lime Juice
¼ ounce Rock Candy Syrup
¼ ounce Curacao
¼ ounce Orgeat
1½ ounces Lightly Aged Puerto Rican Rum
½ ounce Hamilton Pot Still Black Rum
¼ ounce Coruba Dark Rum 

Mix in 16 ounce tumbler glass with shaved ice. Drop half a spent lime shell in the glass. Stir and decorate with fresh mint.

Learn more: 1956 Mai Tai

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50th Anniversary of Black Tot Day

Today we remember Black Tot Day, the day in 1970 when the British Navy provided the last daily rum ration to sailors.

To celebrate, I made my own Navy Rum blend. This is generally accurate though the actual blend was a state secret and few on the planet know the actual recipe (which in any case changed over the years due to supply and demand). I made this out some rums I had in stock at home using rums from the traditional supply countries.

Ultimate Navy Rum Blend
2 oz Skipper Rum (45% ABV Guyana)
3 oz Wood’s Navy Rum (57% ABV Guyana)
4 oz Pussers Gunpowder Proof (54.5% ABV Guyana)
2 oz Denizen White (40% ABV – Trinidad and small Jamaican portion)
1 oz Real McCoy 5 (40% ABV – Barbados)
.5 oz Pussers 15 year (40% ABV – Guyana) because it is a special occasion

If I’ve done my math correct this is just about 50% ABV, so just below typical “Navy Strength,” but still boozy. This is a complex and bold rum blend.

I’m sure we could have had some really cool celebrations today in person, but due to COVID it’s all online. Nonetheless, I’d like to thank and salute all my rum friends on Black Tot Day.

The Black Tot Toast
There are tall ships,
And there are small ships,
And there are ships that sail the sea,
But the best ships, are friendships,
So here’s to you and me!

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Samoan Fog Cutter with Harvey’s Bristol Creme

Finally got some Sherry so I could try this Trader Vic’s classic at home. It’s delicious.

The classic Fog Cutter recipe dates from the 1940s and was included in the 1947 Trader Vic’s Bartender’s Guide. With four different spirits, it has been compared to a Long Island Iced Tea.

Fog Cutter (1940s)
2 oz Lemon Juice
1 oz Orange Juice
½ oz Orgeat
2 oz Puerto Rican Rum
1 oz Brandy
½ oz Gin
Sherry wine float

Shake all except for Sherry with cracked ice. Pour into 14 oz glass and fill with more cracked ice. Add Sherry float.

The original Fog Cutter is also notable in that it is likely one of the first exotic cocktails to be served in a ceramic mug.

In the 1950s, Trader Vic adjusted the recipe to reduce the amount of rum and brandy. This new recipe was given the moniker Samoan Fog Cutter and remains on the Trader Vic’s menus today. 

Samoan Fog Cutter
2 oz Lemon Juice
1 oz Orange Juice
½ oz Orgeat
1½ oz Light Rum
½ oz Brandy
½ oz Gin
½ oz Cream Sherry, floated

If I was going to make it again, I probably would float a full ounce of sherry on top. It really is the special ingredient in this cocktail.


As a kid growing up in the 1970s, commercials for Harvey’s Bristol Creme were common. It’s actually pretty tasty.

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Orange and Black Cocktail

It is Aloha Friday and opening day for all Major League Baseball teams. To celebrate, I made this cocktail in honor of our home team San Francisco Giants, known colloquially as “the Orange and Black.” It’s a refreshing cocktail perfect for finally being able to relax on the weekend with a baseball game.

Orange and Black
1 oz Lime Juice
2½ oz Orange Juice (fresh-squeezed Valencia recommended)
¾ oz Coconut Creme
½ oz Blood Orange Cordial (Liber & Co.)
½ oz Light Rum (I used Cruzan)
Shake with ice and pour into a tall glass
Float with 1½ oz Black Rum (I used Dark Rum from local favorite Trader Vic’s)

Orange and Black
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Happy National Daiquiri Day

This recipe was promoted by Trader Vic’s today so I thought I’d make it. Gave me the excuse to open a new bottle of Probitas, my favorite white rum.

Trader Vic’s Daiquiri
1½ oz Light Rum (Probitas)
¾ oz Lime Juice
¼ oz Maraschino Liqueur
½ tsp Sugar

I’d cut the Maraschino in half next time. But little riffs on the traditional Daiquiri recipe are always welcome.

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Making More Ultimate Mai Tai Rum

All out of Mai Tai rum. Time to make some more.

Use in equal parts:

  • Appleton Estate Rare Blend Aged 12 Years (“Appleton 12”)
  • Smith & Cross Traditional Jamaica Rum
  • Plantation OFTD
  • Plantation Xaymaca

Pro-tip: filling up a bottle in this way has much easier math if you are using a 1 liter bottle, rather than 750 ml. An old Coruba bottle works nicely.