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Day 130, Cocktail 130

Whoopee!  I’m 35.6% of the way through my quixotic quest.  Sorry, the engineer in me just slipped out.  Hang on while I tuck him back away.

There we go.  Now, about today’s drink.  Throughout the various trials with the Algonquin over the last two days I had this nagging feeling that with the pineapple juice what this drink really wanted was rum.  But which of the five rums that I had in the cabinet should I use?  Bacardi 151?  No, way too strong.  Sailor Jerry?  No, spiced rum is great for rum and cokes and not much else.  St. James?  Hmmm, maybe, but it has a very strong, distinctive flavor that I wasn’t sure about when mixed with Heering and Luxardo.  Mt. Gay silver?  No, not enough ass to it.  Well then, I guess that leaves the Appleton Estate.  This is an amber rum from Jamaica (man) and has just a hint of smokiness to go with the sweet molasses flavor.

  Algonquin Rummy

  • 1-1/2 oz Appleton Estate Rum
  • 3/8 oz Cherry Heering
  • 3/8 oz Luxardo Maraschino
  • 1 oz pineapple juice
  • 2 dashes Agnosturo bitters

Combine all the ingredients in your shaker with 5-6 ice cubes.  Shake, shake, shake to mix and chill.  Strain into a chilled cocktail glass.  Garnish is optional, I used a maraschino cherry.

Astute readers will notice that I upped the heering and maraschino by 1/8 oz and added another dash of Agnosturo from the Algonquin Revisited.  This was to overcome the much stronger flavor of the rum and allow the cherry flavors to have the place alongside the rum in the flavor profile of this drink.  As with the Algonquin Revisited, there is a nice, deep sweetly smokey flavor.  However, the rum adds a whole different dimension than the bourbon, make the overall cocktail a bit sweeter.  Give it a try and let me know what you think!


Day 82, Cocktail 86

Ok, first, before you start to flame me, I know that today is actually the 84th day of my journey.  But, this post is about Friday’s cocktail – I’m a day behind on my reporting…so, it is the 86th cocktail on the 82nd day.

Friday night was another stay at home evening for us.  Not that we’re boring old coots or anything, but we did go out on Thursday and had plans for Saturday night as well.  So, it was homemade pizza (Hawaiian, of course – it is Tiki Week after all) and Goldfinger on the DVR.  This is one of my favorite Bond movies of all time.  I mean, really, from my perspective what’s not to like when the Bond girl is named Pussy Galore?

Since we were staying in I thought it was a good time to try out a heavy duty tiki drink.  This recipe comes from Beachbum Jerry’s Intoxica! recipe book.  However, the credit for this recipe goes to Harry Yee.  This is a recipe that Yee developed at the Hawaiian Village Hotel bar on Waikiki Beach.  I don’t know if Yee had a limit on how many of these he would serve a customer, but I know that after two I was seeing double!

  Tropical Itch

  • 1-1/2 oz Bacardi 151 rum
  • 1 oz dark Jamaican rum
  • 1 oz bourbon
  • 1/2 oz orange curacao
  • 8 oz passion fruit juice
  • 2 dashes Agnosturo bitters

In a large mixing glass add all the ingredients and stir well.  Fill a large hurricane glass (or double collins glass, a large tiki glass or even a pint glass) with crushed ice.  Pour the mixed cocktail in over the ice.  Garnish with a pineapple chunk and a sprig of mint leaves.

What can I say – this was outstanding!  First, the passion fruit gives this drink a fruity dimension without being overly syrupy like pineapple juice can get.    The 151 is potent (duh!) and I used Appleton Reserve for the dark rum and Maker’s Mark for the bourbon – both high quality spirits that worked well.  Like I said above, after two of these each we were ready for a nap!


Day 78, Cocktail 80

Tiki week continues tonight with another new cocktail.  But before we can drink, we need a glass to put it in!  If you are a regular reader, you’ve already read my rantings regarding cocktail glasses.  However, when it’s tiki time, the rules get thrown out the window and cool, retro tiki barware takes center stage.  Most of my tiki recipes can be served in one of these fun glasses – I have a set of 6 of the center fellow while his two friends are one offs.  Half the fun of tiki glasses (the not drinking from them half) is in acquiring them.  I never buy my tiki glasses “retail”.  Rather, thrift shops, rummage sales, flea markets, craigslist and ebay are my sources, and so much more fun!  And don’t worry about them matching, finding different glasses is what makes using them so much fun at a party!

Now, about that cryptic post title.  Some of you of a certain age should remember the old Hai Karate cologne.  You know the one that drives women so mad with the desire that the unsuspecting wearer has to resort to karate chops to keep the many attackers at bay.  (Yeah, like that really happened to me!)  Well, tonight’s cocktail is named the Hai Karate is a Beachbum Jerry original from his Intoxica recipe book.

  Hai Karate

  • 2 oz amber rum
  • 1 oz lime juice
  • 1 oz unsweetened pineapple juice
  • 1 oz orange juice
  • 1/8 oz maple syrup (the real stuff!)
  • 1 dash Agnosturo bitters

Combine all the ingredients in a shaker with 6-7 ice cubes.  Skake well to mix and then pour (ice and all) into a tiki glass or collins glass.  Garnish with a lime or orange wedge.

A very nice tropical, fruity blend that allows the rum (in this case, Appleton Reserve) to shine through.  The maple syrup adds just a touch of woody sweetness that blend very well with this drink.  Once again, I’ve looked at a recipe and thought “you’re kidding” but it really does work!


PS – I will be doing a second tiki week in August, so if you have a favorite tiki recipe, let me know!  If I use your recipe during tiki week II you’ll win an official Twilight Lounge keepsake of your very own!