The Rum Diaries: Appleton Estate V/X

Hello friends,

Going back and forth from the tiki bar to the turntable all night long really makes you work up a mean, mean thirst!  

Tonight we're taking a break from record reviews and instead we're focusing our attention on one of the world's most delicious (and misunderstood) libations-- RUM.

Described by Marco Polo in the 14th Century as "very good wine made of sugar", the history of rum is as interesting and complex as the drink itself.  The story of Rum is the story of slavery, of pirates, of Navies, of the New World, of exploration, colonization, capitalism, rebellion and of course, hot, drunk college girls on Spring Break!  

YO HO HO, indeed!

APPLETON ESTATE V/X

Distiller: Appleton Estate
Country: Jamaica

Cost: $21.00
Proof: 80
Size: 750 ml

Description: A blend of Rums of at least 5 years of age, matured in smaller oak barrels before marriage in casks.

Ned Tugent says: "Sweet & peppery. Hints of vanilla & caramel.  Nice spice; medium bodied. Balanced. Great on its own; even better in a Hurricane! Grade: B+"

Tiki T says: "Smoky. Cedar. Pretty smooth but I wish it had a little bit more of a fruit/citrus component. Grade: B-"

Tiki T. seems to be a tough little judge!  

A very good, very reliable Jamaican Rum.  Big fruit flavors with a little bit of bite.  Makes a fantastic mixer!

Ms. Joy Spence is Appleton's Master Blender-- she also has the distinction of being the first female master blender in the spirits industry! Joy seems like our kind of gal!  Here's the Appleton's website. 

The Rum Diaries: Coruba Jamaican Rum

Hello friends,

Going back and forth from the tiki bar to the turntable all night long really makes you work up a mean, mean thirst!  

Tonight we're taking a break from record reviews and instead we're focusing our attention on one of the world's most delicious (and misunderstood) libations-- RUM.

Described by Marco Polo in the 14th Century as "very good wine made of sugar", the history of rum is as interesting and complex as the drink itself.  The story of Rum is the story of slavery, of pirates, of Navies, of the New World, of exploration, colonization, capitalism, rebellion and of course, hot, drunk college girls on Spring Break!  

YO HO HO, indeed!

CORUBA JAMAICA RUM

Distiller: The Rum Company
Country: Kingston, Jamaica

Cost: $21.00
Proof: 80
Size: 1 liter

Description: Dark Jamaican Rum made from Molasses.

Ned Tugent says: "Very sweet. Too sweet on its own. Tastes almost as if someone's adding caramel syrup right to the bottle! Also, kind of caustic. Good for mixing! Grade: C"

Tiki T says: "Smelling notes: maraschino cherries, vanilla bean and a touch of chlorine.  Very boozy. Caustic on the finish. Grade: C+"

Racist?

Decent, not great Jamaican Rum.  With the help of some fresh limes and blended bananas it would make a good daiquiri.  Would also probably do well in a Planter's Punch.  There's no shortage of good rum coming out of Jamaica and this one is a decent mixer but nothing to write home about! 

The Rum Diaries: Angostura Reserva

Hello friends,

Going back and forth from the tiki bar to the turntable all night long really makes you work up a mean, mean thirst!  

Tonight we're taking a break from record reviews and instead we're focusing our attention on one of the world's most delicious (and misunderstood) libations-- RUM.

Described by Marco Polo in the 14th Century as "very good wine made of sugar", the history of rum is as interesting and complex as the drink itself.  The story of Rum is the story of slavery, of pirates, of Navies, of the New World, of exploration, colonization, capitalism, rebellion and of course, hot, drunk college girls on Spring Break!  

YO HO HO, indeed!

ANGOSTURA RESERVA RUM

Distiller: Angostura Ltd
Country: Trinidad & Tobago, West Indies

Cost: $17.00
Proof: 80
Size: 750 ml

Description: Charcoal-filtered white rum made from fermented Molasses.  Aged for three years.

Ned Tugent says: "Smooth and vanilla-tinged rum without the bite found in the likes of Bacardi. Its great on the rocks with a hint of mint and a slice of lime! Grade: B+"

Tiki T says: "Notes of brandied-raisins. Creamy & smooth.  Nice, non-flammable finish! Grade: B+"

The "House of Angostura" on the Caribbean island of Trinidad has been known in the U.S. for years mainly because of their famous line of Bitters. Fortunately, the Rums that were once only available on the island have (since 2011) become available in the United States, as well. Great tasting Rums due in part to the pure spring water available from nearby rain forests.  In their branding efforts, the folks at Angostura chose the symbol of a butterfly to grace their bottles.  Why?  Well, first because Trinidad is home to the largest variety of butterfly species on Earth and, secondly, because of the belief that the number of butterflies flying above a sugar cane field indicates that its time for harvest! Plus it makes a great-looking bottle for some great tasting rum! Here's their website.

'Til the Juice Runs Down Your Leg

Ahoy Cocktailers!

Tiki T. here wanting to share a FANTASTIC discovery in the world of bar mixes.
Though I may pine for the halcyon days when our parents would fill their carts with neon margarita mix and puckery daiquiri powder in little envelopes (Thank you, Mr. Boston!) those days are done. Our generation has acquired a real taste for fresh juices, herbs and tinctures in our drinks. The words of a douchebag hipster? I hope not! I can still get down with a Clamato and vodka, no problem. But if bar mixes are evolving and getting so delicious, why not join the fun?

This brings me to the new products that Ned and I have been getting from a brand called RIPE https://www.drinkripe.com/. An upstart company from Wallingford, CT, RIPE was started by two guys who simply wanted to make a good cocktail better. These bar juices add a lot of "extra" to your standards: As in extra umami to a Bloody Mary, extra zest to a rum punch, and extra tartness to a Tom Collins. Some flavors include: Lemon Agave (Tiki's Fave), San Marzano Tomato, Agave Margarita Mix and Agave Punch. You really should try any of these. They are becoming readily available at most Connecticut liquor stores, and you'll also be supporting the local economy. I'll drink to that!

XO,
Tiki. T.

The Rum Diaries: Bully Boy Distillers White Rum

Hello friends,

Going back and forth from the tiki bar to the turntable all night long really makes you work up a mean, mean thirst!  

Tonight we're taking a break from record reviews and instead we're focusing our attention on one of the world's most delicious (and misunderstood) libations-- RUM.

Described by Marco Polo in the 14th Century as "very good wine made of sugar", the history of rum is as interesting and complex as the drink itself.  The story of Rum is the story of slavery, of pirates, of Navies, of the New World, of exploration, colonization, capitalism, rebellion and of course, hot, drunk college girls on Spring Break!  

YO HO HO, indeed!

BULLY BOY DISTILLERS WHITE RUM

Distiller: Bully Boy Distillers
Country: Boston, Massachusetts

Cost: $28.00 
Proof: 80
Size: 750 ml

Description: Handcrafted White Rum from blackstrap molasses. 

Ned Tugent says: "Nice bite with hints of vanilla and caramel.  One of the best white rums I've ever tried! A little too potent to drink on its own but also way too good to use in a sugary mixer.  Really opens up with some fresh limes and mint in a mojito! Grade: B+"

Tiki T says: "I find this rum to be a little too caustic, with a flammable finish!  But, can easily be mellowed in a mixed drink! Grade: C"

The city of Boston has quite the rum-soaked history.  In fact, Rum production was one of Colonial New England's most prosperous (and no doubt most fun) industries.  Billing itself as Boston's First Craft Distillery, Bully Boy Distillers started producing organic, hand-crafted spirits in 2011.  Brothers Dave & Will Willis have created a line of small-batch artisanal rums, whiskeys and vodkas.  If their White Rum is any indication of what's to come, we've got high hopes for these guys! Check out their website here.  Go Sawx!  

The Caipirinha

Tudo Bom, Friends?

Tonight we're cooling off with Brazil's national cocktail, the Caipirinha!

This frosty and tangy concoction transports you right to Brazil in the midst of the lustily humid Carnival season. I can almost see the brilliant parade floats and the voluptuous Brazilian women flashing their ripe bits at the crowd! (Good thing I don't try that. Cover up them mosquito bites, Tiki T.!!) 

Anyway, I digress. The Caipirinha, comprised of Cachaca, lime and sugar, originated as a medicinal drink for the ailing folk. In fact, the original recipe called for garlic and honey which were gratefully omitted in the contemporary version. A cocktail loses a great deal of sexiness when you're breathing garlicky dragon breath all over your loved one.

Anyhoo, enjoy! This recipe is sinfully simple and the rewards are rich!

XO!

2 oz Cachaca (Brazilian sugarcane rum. Very easy to find)
Lime Wedges
Sugar to Taste
Lots of Ice
Start muddling those limes in the bottom of an old fashioned glass until they are bruised and juicy. Add sugar and mix well. Then clink in your ice. Then the booze. Stir again and serve.

The Rum Diaries: Bacardi Gold

Hello friends,

Going back and forth from the tiki bar to the turntable all night long really makes you work up a mean, mean thirst!  

Tonight we're taking a break from record reviews and instead we're focusing our attention on one of the world's most delicious (and misunderstood) libations-- RUM.

Described by Marco Polo in the 14th Century as "very good wine made of sugar", the history of rum is as interesting and complex as the drink itself.  The story of Rum is the story of slavery, of pirates, of Navies, of the New World, of exploration, colonization, capitalism, rebellion and of course, hot, drunk college girls on Spring Break!  

YO HO HO, indeed!

BACARDI GOLD

Distiller: Bacardi
Country: Puerto Rico

Cost: $11.00 
Proof: 80
Size: 750 ml

Description: Light brown Puerto Rican Rum from fermented molasses. 

Ned Tugent says: "Overly sweet, smoky vanilla, hint of tobacco.  Not to be drunk straight, but would make a fine, unassuming mixer. Probably packs a mean hangover. Grade: B-"

Tiki T says: "Oh! I like it!  It almost has a dry sherry quality to it! Grade: B+"

We always prefer small batch rums as opposed to the big, mass-marketed brands.  And it doesn't get much bigger than Bacardi.  Still, its not a terrible rum.  Would obviously work much better as a mixer than as a sipper, plus the good price point would make it an ideal candidate for daiquiris and rum punches. 

The Tijuana Quencher

While the title of this recipe might sound like something you look for in the kinky back pages of The New Haven Advocate, it is actually a refreshing and puckery little number, perfect for accompanying some Latin jazz on the turntable. We take a regular margarita and jack it up with some freshly squeezed juices. You'll feel it in your forearms after prepping for this one! Aye yai yai!


First, squeeze some oranges and some limes to make your mixing juices. Set aside. In a shaker, pour a couple of shots of Sauza, ice, cranberry juice, and just a couple drops of triple sec. You can make this as boozy or sweet as you deem fit (obviously, we know how Tiki weighs in on that one!). Add your fresh juices and shake with vigor. Pour into dainty margarita glasses rimmed with salt and lime wheels. This drink got high marks at the Tiki Bar last week. What we most enjoyed was that it drank more like a classy tequila cocktail rather than a trashy 'rita from your local Chi-Chi's Restaurant. Hope you like it as much as we did.
XO!
Tiki T.

Buttering You Up for the Holidays!

Gather 'round the newborn king, friends!

Come in a bit closer to witness a true miracle of mankind!
Swathed in a soft cloth and bathing the room in golden light, this really must be the grace of god...

Yes...It's hot buttered rye!!!!

And that was the gospel according to Tiki T!

There has to be an adjective that adequately captures the mouth feel of cream whipped
to near-butter colliding with ultra-boozy hot rye. But if this adjective exists, I haven't heard it. Perhaps something translates from ancient Aramaic, but who has time for that??
It's XXX-mas and I have drinking to do!

-1 cup heavy cream
-touch of high grade maple syrup
-1/4 cup of rye whisky
-6 tablespoons hot hot water
-1 tablespoon of ginger liquor
-sprinkle of nutmeg

Whip up your cream and maple until it's almost butter and pop it in the fridge.
Combine the rest of your ingredients in a tall glass mug, stir it gently.
Top the hot cocktail with a dollop of the cold cream and nutmeg.
Just a little something to wet your wassle, I hope!
More holiday cocktails to come, so stay tight friends!

XO,
Tiki T.

The Rum Diaries: KRAKEN

Hello friends,

Going back and forth from the tiki bar to the turntable all night long really makes you work up a mean, mean thirst!  

Tonight we're taking a break from record reviews and instead we're focusing our attention on one of the world's most delicious (and misunderstood) libations-- RUM.

Described by Marco Polo in the 14th Century as "very good wine made of sugar", the history of rum is as interesting and complex as the drink itself.  The story of Rum is the story of slavery, of pirates, of Navies, of the New World, of exploration, colonization, capitalism, rebellion and of course, hot, drunk college girls on Spring Break!  

YO HO HO, indeed!

KRAKEN BLACK SPICED RUM

Distiller: Kraken Rum Company
Country: USA (Lawrenceburg, IN)

Cost: $24.00 
Proof: 94
Size: 750 ml

Description: Imported Caribbean Rums blended with Spice, Caramel and various other flavorings.

Ned Tugent says: "Surprisingly good, ink-black, spiced rum with hints of blackberry and licorice. Grade: B"

Tiki T says: "A pleasant aroma of cream soda.  Notes of cane sugar and molasses from start to finish.  Nice, warm ending but a little too sweet for me! Grade: C+"

A big part of the fun of Kraken Rum is their packaging and marketing. Usually anything with this elaborate of an ad campaign is more about image than it is about quality, but that's not really the case here!  Kraken is a good, albeit, unusual rum.  Not as versatile, perhaps, as some others but will handily replace Goslings in a "Dark & Stormy" and would enhance a mug of hot cider rather nicely!  (Tiki T. would like to warn of a monster hangover that might accompany the latter!)

Check out their website, its a fun one! 

Enjoy!

A Barely Pink Drink

Tricked you, friends!

No, that's not Tiki T. in the picture below, but the incomparable Patty Duke from her volatile role as Neely O'Hara in Valley of the Dolls. Undoubtedly you'll be wanting to wet your whistle while watching this full-chested flick, and Tiki T. has got the cure!

I'd like to start on this one about 24 hours ahead of time. Infuse some (cheap) vodka with a chamomile tea bag for a nice infusion. Take that bag out sooner than later! Or you'll end up with vodka as bitter as an aging Broadway actress (check the movie for that reference).

Pour chamomile vodka into a shaker with some pink grapefruit juice and a little elderberry liquor (Saint Germain http://www.stgermain.fr/ is a good one, pretty bottle too!).

Shake vigorously with ice and serve up. We found this naughty little number at the Barcelona restaurant in New Haven, Connecticut. Gracias!

So enjoy the kick off to the holidays, enjoy your drink and enjoy Sharon Tate's assets. The night looks promising!

XO!
Tiki T.

When I paint my masterpiece... I use bourbon!

Take a load off, friends!

Looks like you could use a maple infused cocktail!

In an effort to give a "tip of the hat" to Robbie Robertson and Co., we thought long and hard about a cocktail that would marry the industriousness of American city life with the rugged wilderness of Canada.

Hence...The Maple Old Fashioned! You'll love this one, I promise!

Use high grade maple syrup and use it sparingly, as you want the suggestion of maple more than a wad of it. I also advise using a reputable rye (we really like http://www.bulleitbourbon.com). You're looking for a slow burn with a sweet ending, here. Shake up your rye, maple, ice and Angostura bitters in a shaker and strain into a glass tumbler. Garnish with an orange peel, no need for chunks of overly sweet bar fruit. This one is guaranteed to drive your dixie down all night!

XO!
-Tiki T.

Pleased to meet you. Hope you like this drink!

Hail Satan Friends!

You're just in time to help me run the checklist for our Halloween Super Satanic Tiki Bar Blowout!

Lots of records? Check!
One dozen black capes? Check!
One Candle-laden altar? Check!
One goblet of goat urine? Check!
One Virgin?     (Uh Oh!)

Oh well, no matter. Halloween is a time of year when I really like to encourage free-form cocktail making. A dash of this and a sprinkle of that can make for some real magic in your cauldron.

Whether the album title below suggests animal sacrifice or Jamaican cuisine, Goat's Head Soup is a perfectly provocative record for this spooky time of year. Nothing gets your hips shaking and your cup sloshing like the first track. Big points for having this on vinyl, as the pops and crackles make everything all the more hall-o-weenish.

Check out the recipe below (my own horrid creation) and you'll be dancing with Mr. D all night (or Mr. Pillow....hey, I'm gettin' old kids!).

Tiki's T's Blood Orange Pentagram Punch

Half pint of blood orange juice
Pint of tangerine Juice 
1 can of ginger ale 
Pint of cranberry cocktail 
Dash of vanilla extract 
Light rum to taste (be your own boss!!) 
Dark rum to taste 
Lots of maraschino cherries and orange slices 
Mix in novelty bowl and serve in punch cups to your thirsty fellow worshippers. 

XO! (in blood),
Tiki T.

Love in "Vaina"

Well, that does it.

The patio furniture is getting frosty in the mornings, the cover has been slipped over the pool, and Tiki T. is retiring lemony summer drinks in favor of headier holiday fare.

Usually I give you recipes that can be consumed all night. Not so with the following one. In fact, I suggest making this in a small glass custard cup or petite champagne glass to enjoy as a sweet nip, lest you move your mambo-fest into the bathroom.

The "Vaina" is a Chilean cocktail, regarded as a rich indulgence in the "nog" family. The marriage of yolk, cocoa and brandy goes straight to your hips, but so do these Latin rhythms, so go nuts! 

Shake vigorously 1 egg yolk with your choice of brandy or port wine, 1 egg white, splash of heavy cream, and a generous pinch of high grade cocoa powder. Garnish with a cinnamon stick and more cocoa. 

I don't know if I would recommend this for a "date night", given possible gastric catastrophe, but if you're home alone in sweatpants, drink up muchacho! 

XO, 

Tiki T. 

The Meddle-Tini

It's been so long, friends!

Tiki T. here, reporting from the outer reaches of space. And let me tell you one thing...these Prog Rock Saturdays are makin' me thirsty! 

My recipe advisement for a "Meddle-Tini" is more loose interpretation than anything else. Since the weather is heating up so quickly, you should be making ingredients like limes, cucumbers, mint and vodka your best friends. 

Try making a "Moscow Mule" type drink in a mason jar if you have one on hand. A Siberian cocktail that well compliments the desolate landscapes of this kind of music. Ice, lots of wodka, splash of ginger beer, mint and limes. Kick back under the stars and sip yourself into oblivion while listening to "Echoes". 

Or perhaps good lemonade, vodka and a couple of cucumber slices. If that doesn't cool you down, then I just plain give up!

We've also been enjoying rum on the rocks with a sprig of mint for garnish. A promising new brand called "Bully Boy" (website) has just sprang up out of a Boston distillery. If you can get your paws on it, I'd recommend a taste. 

Well, until the next record, I suppose....

XO, 

Tiki T. 

Tiki Tips: 2,000 Light Years from Home Punch

When listening to old Stones records, I like a cocktail that can be ladled sloppily into my cup as I stumble back and forth between tiki bar and turntable. What finer than a stiff-n-sturdy punch? A classic and versatile little number that can feed a crowd or just you alone.


This one is pretty strong, so be sure your guests can handle it. Or else you could end up with a real "Altamont" situation on your hands!


I share the following recipe because it has brought me years of unbridled joy and bad decisions.


It's my own doing too! (Or shall I say un-doing?)

Tiki's 2,000 Light Years from Home Punch
1) maraschino cherries that have been soaked overnight in a bath of white rum, almond extract and cinnamon (the rum bath goes in the punch, too!)
2) thin orange slices
3) large bottle white rum
4) large bottle lightly spiced rum
5) pineapple juice
6) few shakes of almond extract (to your liking)
7) tangerine juice
8) 1 can lemon soda (I prefer San Pellagrino)
9) cranberry juice
10) dash allspice
11) dash cinnamon
12) cinnamon sticks

Combine it all in a glass bowl and pop a cinnamon stick in each guest's glass.
That's all the guidance I can give you on this one. Taste as you pour and adjust to your liking. I've given you the building blocks, what you do with it is your own sordid business.


Keep it cool babies, until next time....
XO,
Tiki T.

Tiki Tips: The French 75

"I am ze locksmith of love, no?"

Ah, the French 75! 

Try to find something with more class and sophistication (certainly not me at 1 AM on a Saturday!).

Pair this cocktail with a Yves Montand record and voila!  Paris in a pinch!

Muddle a sugar cube and fresh lemon juice in the bottom of a champagne glass.
Add gin and your favorite champagne.

Known in France as the "Soixante Quinze", this drink is lauded in the Savoy Cocktail Book as "hitting with remarkable precision".  If they mean my head against the wall, then correct they are!

XO,
-Tiki T.

Tiki Tips: The Sporco

Enjoy the sounds of Santo and Johnny with a posh little cocktail called the "Prosecco Sporco".

A drink highly favored by the "One Percenters" of Northern Italy can be enjoyed at your humblest of home bars!

Fill a champagne glass with your favorite Prosecco and add a dash of Campari. While Campari on its own can be verrrry bitter, it mingles so nicely with the sweet fizziness of the Prosecco. Twist in an orange peel and enjoy, goomba!

XO!

-Tiki T.

(Passed) Out on the Tiles

Hats off to Ned for an outstanding review of Led Zep III! Surely a solid record that has stood the test of time.

Another thing I like about Zep III is its cocktail versatility!

Listening to "The Immigrant Song" may put you in the mood for potent Scandinavian-style shooters of vodka or Akvavit (these selections would pair nicely with pickled herring, smoked fish or freshly killed boar).

But as the record shifts to mellower tones, a lingering cocktail will go nicely. Try a gin martini or vodka with a twist (perhaps a tangerine twist?).

You can also skip the fanfare and enjoy a bottle of sturdy mid priced Bordeaux. Pouring wine into a goblet is preferred for possible demon conjuring later on in the night! Next week: How to wash those stubborn chalk pentagrams out of the carpet!

XO,
Tiki T.

Tiki Tips: A Taste of Honey

While the below review is in bad taste, make sure your cocktail is not!

Nothing beckons the fun of Herb Alpert like a limey gin fizz or a deceptively strong rum punch.

Midnight will find you chasing your significant other "Benny Hill Style" around the tiki bar! Hope the neighbors brought binoculars!

XO,
Tiki T.