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Toasting the arts.
I recently went to the grocery store to pick up some more cold pressed lime juice. This stuff is awesome. It's actually better than fresh squeezed IMHO because there's zero effort and cleanup involved(I am a bachelor) and because it's a mix of many limes,the PH is balanced. Unfortunately they were out,but they did have cold pressed tangerine juice. So I picked some up to experiment with substituting for orange juice. After getting home,I logged into Facebook and found I had been given a top fan badge from MeduSirena. She's the famous fire eating mermaid,and one of these days I need to get down to the Wreck Bar to see her. Anyway,to celebrate whenever a Tiki A-Lister notices me on Facebook,I make one of their cocktails,or a cocktail that is representative of them. So I made her cocktail:
Mix #42 Sea Hag
2oz white rum 2oz blue curacao 4oz orange juice 1oz lime juice 1oz lemon juice
Shake with plenty of ice and pour into double rocks glass.
This recipe comes from the Lava Flow Inn. If you've never heard of this bar,that's because it's the personal bar of Matt Reese,one of the co-owners of Home Aloha. They had the recipe on one of their Mai Tai glasses. I tried it awhile back and found it was a bit tart for my taste. So this time around I decided to swap the lemon juice for pineapple and swapped my new tangerine for orange. These changes sweetened the drink without radically altering it,and it's how I'll make it from now on.
Here's the other toasting drinks I've made.
Mix #43 Gamma Gamma Hey
1oz Smith & Cross 1oz Plantation Original Dark 1/2 allspice dram 1/2oz passionfruit syrup 1/2oz guanabana nectar* 1/2oz lime juice 1oz Plantation OFTD
Shake everything except OFTD with ice and pour into mug. Float OFTD on top.
*Guanabana is also called sour sop and can be found in the Latin section of your grocery store.
I made this again after Ken from House of Tabu accepted my friend request. I've been a huge fan of his mugs and his Tiki magazine Exotica Moderne(that my Corsair Punch was published in). This was the drink card recipe from the original blue Gamma Gamma Hey mugs(one of my favs),and the Tabu recipes have all been delicious. Warning,it will mess you up.
Mix #44 Hippopotomai-Tai
1oz dark rum 1oz light rum 1oz lime juice 1/2oz orange curacao 1/2oz orgeat 1/2oz agave nectar
Shake with plenty of ice and pour into double rocks glass.
Kevin Crossman is a Mai Tai enthusiast who runs the site Ultimate Mai Tai. I found this recipe on Etsy. It was carved into a wooden cutting board and is supposed to be one of the drinks from the Trader Sam's Tiki bars at the Disney parks. I can't vouch for it's authenticity,but I can vouch for the fact that it makes a nice,slightly sweetish version of the Mai Tai. I think he would approve of it.
Mix #45 Chimp in Orbit
1.5oz 151 rum 2oz orange juice 1oz lemon juice 1oz sweet vermouth 1/2oz orange curacao 1/4oz creme de cacao 1/4oz grenadine
Blend with ice.
I made this for Crazy Al Evens. He's a Tiki artist who makes ridiculously cool mugs and fronts an exotica group called APE the Band. With one and a half ounces of 151,after a couple of these,you'll be crazier than he is!
Mix #17 Midori Cactus Juice
1oz coconut rum 1oz vodka 1oz Midori 3oz pineapple juice splash of club soda
Shake everything together except soda. Pour into glass,top with soda,and stir.
Moki Sato is a very talented exotica artist from Japan who was featured on the cover of issue 19 of Exotica Moderne. I really like the way he blends traditional exotica with a touch of anime. I toasted him with one of the mixings from my Midori post that was good enough to make it into my regular rotation. I just need to get one of his mugs to enjoy it in.
So now you have some delicious cocktails to enjoy while checking out some seriously cool people. Enjoy!