Leeward Grog, by Joke Googlia
2 oz. Pineapple juice (fresh is best, carton is fine, canned in an absolute emergency)
1 oz. Orange juice (fresh is best, if you have to get a carton of juice, try to find Florida Natural)
1 oz. aged Jamaican rum (I like Appleton Estate)
1 oz. aged Haitian rum (I like Barbancourt, but an agricole from Martinique would be intriguing)
½ oz. Coconut rum (Cruzan is my fave)
½ oz. Cointreau
½ oz. B.G.Reynolds’ Vanilla syrup
Shake over cracked ice, strain and serve over FRESH ice in a hollowed pineapple or, if you are deprived, a double old-fashioned glass with a cocktail stick spearing a pineapple chunk and a cocktail cherry.
In case you were wondering how to pronounce it, or need a little ditty to remember it by, here’s a video of the Mai Kai gents playing their song Okole Maluna at the Bali Hai.
Hi Folks, long time no chat.
Well, that’s because I’ve been busy. How busy? New parent and small business owner with a dayjob busy. I still manage to get in my leisure time, usually at the bottom of a rocks glass.
About a year ago, I was approached by the owners of another company of similar name, and asked cordially to stop calling myself a Trader and go off and do something else. I fought tooth and nail, but they weren’t having it. So, in respect to the original “Trader”, and with the advice of a few good friends, I am moving forward with the name change from Trader Tiki’s Exotic Syrups to B.G. Reynolds’ Exotic Syrups.
What else is changing about the product? nada, zip, squat, zilch. You’ll still recognize the label on the shelf, the wonderful Dr. Bamboo illustration on the front, and all the damned good stuff that’s inside. The biggest difference you’ll see is the name, and my big ol’ smiling mug on the front.
I’m also going to be expanding the webstore beyond just my wonderful syrups. The whole concept behind the syrups was to make great stuff available to everyone, bartenders and home mixologists alike. So, now that people know where to get the best in syrups, I still get asked where to get glassware, straws, party gear, mixing equipment, and so on. Well, give me a few months and you’ll be able to get the right here at OkoleMaluna.com.
I want to give huge mahalo to all of my friends who have worked so hard on helping me get this project to where I am now. In early 2009, I got the inspiration to start this little business taking my homemade syrups to a larger audience, and now, the syrups are being used by bars around the country and across the globe (Amsterdam and Greece are the latest sightings). I also must thank you, my readers that became my patrons, and my patrons that became my regulars. Thank you for believing in what I do, and being the best sales and advertising team money can’t buy.
Okole Maluna, and bottoms up!
- Blair Garrett Reynolds
Fall-ernum Folly by Sco-tiki, Seattle, WA
- 1 1/2 oz. Golden rum
- 1 oz. Calvados or applejack
- 1/2 oz. B.G.Reynolds’ Falernum
- 1/4 fresh lime
- 1 tsp. tamarind pulp
Squeeze 1/4 to 1/2 lime (to taste) into a mixing glass. Muddle lime juice and peel with with a heaping teaspoon of tamarind pulp.
Add booze, falernum, and ice and shake. Strain into a martini glass, optionally rimmed with cinnamon sugar.