First things first, I’ve got to give Rick over at Kaiser Penguin what the kids are calling “mad props” for coming up with this doozy of a Mixology Monday. And let me tell you, after a week of testing, my liver is well versed in exactly how much of a doozy it is.
So, here’s a bit of a historical take on this. The limit one per customer, as far as has ever been told, started with Don the Beachcomber. His menu, shown below, has a number of drinks with special “restrictions” on them. This is a 1956 souvenir menu mailer from Hawaii. Mahalo to Mimi at Arkiva Tropika for the imagery.
As you can see, there are quite a few drinks there with a bit of a limit on them, and for some damned good reason. These drinks are killer-dillers in the literal, or LIVERal sense. Oh ho, fun with words.
Anyhow, one of the Beachcomber’s most famous stories comes from the time a man wagered Don, betting he could down 5 Zombies (limit two) without breaking a rum-soaked sweat. So, they both put 100 bucks in the kitty, and agree to the challenge the next night. The man shows up, Don starts mixing, One Zombie, two Zombie, and as he’s sucking down the third, the fella’s head hits the table with a mighty thump. Don won that wager, but not without a trick or two up his short sleeves. Don had mixed some glycerin, a sugar alcohol, into the drink for its property of hitting the system mighty quick. Never bet on another man’s game, Don’s saying goes, and I can’t find a better example of it.
Moving onto the now, seeing the potential for this Mixology Monday, the question that came to my head is, how many Zombies are we going to see? I’ve actually been rather surprised by the innovation, after reading posts and talking with a few bloggers and bartenders. There are some great, full to the brim with booze drinks out there I hadn’t seen covered before. In the hopes of avoiding wearing the same dress another belle at the ball, I decided to whip up this little concoction. This thing’s the real deal, and as I’ve certainly discovered, as Don and Vic once did, it all begins with the right Rum.
Okay, so I put a few too many ingredients in. It’s tiki, things like to get complex. This drink is worth the effort, smooth as silk, and hits like a sledgehammer. This is definitely a onesy, maybe even for the whole evening, and not just because the bartender had a hell of a time putting the damned thing together. Like I say, it’s all thanks to the rum. The rest of the stuff is just notes taken from what the rums were saying… and yes, a few tests into this the rum started talking (maybe literally, it was a lot of rum). Yes, the booze outweighs the others with this one, but it goes down like Polynesian lightning.
The Wisdom of PelÃ©? That comes the morning after having two of these. I’ve got a punch version I’ll be putting on the site soon as well, the Wrath of PelÃ©, as soon as I can get a few more “volunteers”.
“I’m tired of Gin, I’m tired of Sin, and after last night, oh boy, am I tired.“
Yes, ladies and/or gentlemen, another month has passed, and the next Mixology Monday is already nigh past! This month’s, hosted by Jay at Oh Gosh!, leads us through the very exciting world of Gin.
My personal favorite, other than the only 1/4 oz sampled Bluecoat, has to be the locally made Aviation Gin. This is just fantastic stuff, very aromatic and delicately balanced, but still man enough to put some hair on your chest, or wherever you might find yourself in need of warmth. Changed my Gin Fizzes for life, I can tell you that much.
Now, being that this is could be considered a primarily Tiki drink site, Gin, well, didn’t find itself a primary liquor in too many, or, pretty much any drinks. It’s in the Fog Cutter, Colonel’s Big Opu, Suffering Bastard… oh, wait a moment. It is the primary in a Trade Winds cocktail (Grog Log, p. 84). Well, seeing as the drinking’s done for the night, I may have to do a second post on that one later. For this MxMo, I decided to roll with a Trader Vic original, the Gilded Lily.
- 1/2 oz. Modern Dry Gin (Aviation Gin recommended)
- 1/2 oz. Puerto Rican Rum (sub. Cruzan White)
- 1/2 oz. Peach Brandy
- 1/2 oz. Orange Juice
Shake and strain into cocktail glass.
It’s a nice light cocktail, and I love the fact that it’s a good two ouncer, not so much of the tipple as not to be able to put together sentences, but just enough to think the ones you do put together are quite charming indeed. If you can make any sense out of that last sentence, you may need another drink. Yes, the umbrella with the orange twist may be a bit much, but for this drink I think there’s no harm in gilding the lily.
One issue with the above drink though, the Gin shares an equal part with the Rum! Vic, ever the Rum fetishist, has failed me in trying to make a nice, entirely gin-centric write-up. Oh well, guess I may have to roll my own on this one. I must admit, inspiration had struck from the blogosphere today… and if I ever type that word again, slap me upside the head with a Gin and Tonic. Craig had a recent post on Ceylon Cinnamon, and Scottes somehow forced me out of the bar to pick up some Ginger Beer. Well, why not have the two shake hands over a nice bit of Gin? So I whipped up this little concoction, the Gin and Cin.
Gin and Cin
- 2 oz. Aviation Gin
- 1 oz. Ceylon Cinnamon Syrup
- 1/2 oz. Lemon Juice
- 2 dashes fee bitters
- 1/4 tsp Fresh grated Ginger
- Ginger Beer (Ginger People STRONGLY advised)
Shake all ingredients except Ginger Beer in a shaker, strain into ice-filled chimney glass. Top with Ginger People Ginger Beer. Garnish with ginger slices and powdered cinnamon.
This is a great digestive, and damned tasty drink, with the spicy ginger giving a sharp spike of flavor, while the Ceylon cinnamon keeps the taste buds active. The lemon provides a touch of a sour note, and the gin and bitters wrap all the notes together. Oh, and you might want to get some Ceylon syrup together, here’s the deal:
Ceylon Cinnamon Syrup
- 1 part water (16 oz. by volume)
- 1 part organic cane sugar (16 oz. by volume)
- bag (4 sticks) Ceylon Cinnamon
Put all ingredients in a pot on the stove. Let simmer covered for 15 minutes or so, cool, strain and bottle.
That stuff will go fantastic in any Nui Nui, Jet Pilot, so on an so forth. Hell, pour it on some waffles, it’s just damned good.