TIKITIME: EXPLORATION OF POLYNESIAN POP
I’ve always had a rabidly curious mind. Often, I find myself delving headfirst into sensory immersion combined with research. If I’m not constantly learning or exploring, I feel as if I’m stagnant. —Perhaps, you can relate.
‘Twas March 2020 and the COVID-19 Quarantine hit California. My lifestyle promptly went from being very socially active with outlets revolving around sharing, local community, and live music events to now #CANCELLED
I quickly vanished down the rabbit-hole of Rum Drinks, Tiki, and Polynesian Pop. I looked forward to my TikiTime in the evenings as I crafted a better drink than I had the previous night.
I began tasting raw ingredients and understanding their role as they balanced, contrasted, complimented, echoed, amplified, warmed, cooled, brightened, darkened, thinned, and deepened. I tip the brim on my hat respectfully toward you, my friends, (Brewers, Cheese Makers, Cider Makers, Mead Makers, Cooks, Chefs, Cicerones, BJCP Judges, San DiFuegans) you are passionate geeks, and nerds (but rarely dorks) who understand these ideas.
On Thursday, September 3rd at 6pm PST, I will be presenting “TIkiTime: Exploring Polynesian Pop” on ZOOM with a Q and A [group sharing chat].
Here are two easy (and more affordable) rum drinks to enjoy during my TikiTime talk. Then one drink that displays some building blocks, “Pain Killada”. Fnally, a rather complex Tiki Rum Drink that I recently invented. The drink is influenced heavily by the 1934 Zombie and Planter’s Punch recipes but has some inspiration from Modern Polynesian Pop (60s-Today). The dangerous concoction is aptly named, “Careful With That Axe, Eugene”.
Pitter patter, let’s get at ‘er.
DARK & STORMY
2oz. Goslings Black Seal Bermuda Black Rum
4-5oz. Ginger Beer (Fever Few, Fentiman’s, Bundaberg, etc.)
Lime - Wheel or Wedge
Ice Cubes
Options: Swizzle Stick or Straw
Other Items: Cutting Board, Knife, Bar Measuring Glass
Glassware: Collins (Old Fashioned in a pinch)
TIPS:
Build in Reverse - Add the Ginger Beer First.
Gentle Pour the Gosling’s Rum. Use a Turtle or a Spoon.
Dark of Top. Stormy Underneath.
I’ll serve it this way with a Swizzle Stick or Straw for people to enjoy however they like. I personally think it tastes better stirred together with the squeeze of lime.
PIÑA COLADA
On “The Rocks” / Crushed Ice Version
2 oz. Goslings Black Seal Bermuda Black Rum
4 oz. Pineapple Juice
3 oz. Cream of Coconut Mix
[NOTE: Cream of Coconut is really sweet and viscus (130 calories per 1oz. is typical. YIKES!) I suggest that you dilute some in a small jar using Coconut water to roughly 35% Coconut Cream to 65% Coconut Water (I really like the Kirkland Signature Organic Coconut Water found at Costco. I will put this in small jar to shake and put in the fridge. You will see this as my go to on other recipes.]
Ice Cubes and Crushed Ice
Garnish: Umbrella or Skewer with Maraschino Cherries and Pineapple Chunk
Other Items: Bar Shaker and Bar Measuring Glass
Glassware: Collins, Old Fashioned, Belgian Tulip, or Pretty Much Anything.
4-3-2 is easy to remember!
Shake the liquid ingredients with 3-4 Ice Cubes and open pour over some crushed ice in the glass. Top up with a bit more crushed ice. Garnish and enjoy. Sing that darned song if it makes you happy.
Blended Version Tips and Tricks
Throw in a handful 1/2 to 1C of Frozen Pineapple Chunks.
Putting in a bit of Vanilla Ice Cream adds to a velvety mouthfeel and adds background complexity.
You can use the full-strength Cream of Coconut here as it is getting tossed in the blender.
Use Ice but cutback if using the Frozen Pineapple Chunks.
Always aim for 1 to 1/2 ounce lower of the Pineapple and Coconut. You can/should always taste and add more if needed.
Use a large glassware. A Hurricane works well.
Put Cherry(s) on top and a wedge of pineapple on the rim if you’d like.
PAIN KILLADA
2.5 oz. Navy Strength Rum (2 oz. Stolen OverProof Rum, 0.5 oz. Lemon Hart 151)
3 oz. Pineapple Juice
1.5 oz. Coconut Cream Mix (see above)
1 oz. Cinnamon Syrup - Housemade*
1 oz. Tangerine Juice** (Satsuma recommended)
Ice Cubes and Lots of Crushed Ice
Garnish: Fresh grated Nutmeg (must), Dried or Fresh Pineapple Ring & Pineapple Fronds (optional)
Other Items: Bar Shaker, Bar Measuring Glass, and Strainer
Glassware: Tiki mug or Double Old Fashioned with room to be topped up with crushed Ice.
Fill a with crushed ice and double strain the drink into the glass. Grate fresh nutmeg generously over the top on crushed ice.
Optionally garnish with fresh fruit. **if you have to sub orange for Tangerine, use Cara Cara orange juice.
This PAIN KILLADA is a dangerous drink.
CAREFUL WITH THAT AXE, EUGENE
Brian Trout invented this house Polynesian escapism on the 65th Anniversary of Disneyland (July 17th, 2020). Zombies and various Punches (old to modern) were tossed into the dumpster fire tornado that is COVID-19 quarantine of 2020. If the 1934 Zombie is your starting-point; this drink is Softer, Rounder, Richer, Sweeter, and more Complex (read: Layered), and Extremely Devious. Garnished with Mint, Orange, and No Sharp Objects.
“Down, down. The star is screaming… Careful with that Axe, Eugene.” – Pink Floyd
1/2 oz. Lime Juice (Sunkist Preferred)
1/4 oz Grapefruit Juice (Oro Blanco)
1/2 oz. Orange Juice (Navel)
1/2 oz. Pineapple Juice
1/4 oz. Cinnamon Syrup “Vietnamese” - Housemade*
1/4 oz. Vanilla Syrup - Housemade*
1/2 oz. Passionfuit Syrup (“Small Hand Foods brand”)
1 tsp. Grenadine - Housemade*
1/2 oz. John D. Taylor Velvet Falernum
2 oz. Appleton 12yo Estate Jamaican Rum
1 oz. Clement VSOP Martinique Agricole Vieux Rhum
1 oz. Black Blended Rum “Gosling’s Black Seal”
1/2 oz. Black Blended OverProof Rum (”Lemon Hart 151”)
3/4 tsp. Allspice Dram “St. Elizabeth”
2 Dashes of Angostura Bitters
2 Dashes of Orange Bitters
Shake with Ice for 10 seconds until cold (approx. 5 Cubes and some crushed). Pour over lots of crushed ice. Use a large Zombie Collins Glass or Ugly Head/Corpse/Skull or other fun thing.
Top up with crushed ice. Straw. Garnish with Fresh Mint Sprig(s), Orange Slice, and Absolutely No Sharp Objects!
*Cinnamon Syrup = 1C Water, 2C Sugar, 1-2 Cinnamon Sticks (Broken into Pieces.) SS Sauce Pan. Heat to dissolve. Let sit and cool 12-24 hours. Strain and refrigerate.
*Vanilla Syrup = 1C Water, 2C Sugar, 1 Vanilla Bean (Scraped and Bean Cut into Pieces) SS Sauce Pan. Heat to dissolve. Let sit and cool 12-24 hours. Strain and refrigerate.
*Grenadine = 1C Pom Juice, 1C Sugar. SS Sauce Pan. Heat to dissolve. Cool and refrigerate.
TIPS:
While Small Ball Jars (Pint Size) can be used. I really like putting syrups in “Woozy” bottles that you would use for hot sauce. Not only do they look cool, but they make using these syrups a breeze.
If you have a penchant for fancy coffee drinks. These homemade syrups are a game changer.
