Posts Tagged ‘Teardrop Lounge’

Hey there folks out in internet la-la land,

hope the holidays, and switchover to the new year have been easy enough on your bank accounts and liver, because lo and behold we’ve got another Tiki Night at Teardrop Lounge coming up!

Seeing as the weather’s a bit “brisk” in the Pacific Northwest, this round is featuring two hot drinks: Don’s Own Grog, a coffee drink with lots of citrus peel, brown sugar, and of course rum, as well as the Hot Zombie, a roasty-toasty variation on Don the Beachcomber’s classic Zombie.  Other drink featured will be Three Dots and a Dash, Navy Grog, the Leilani Volcano, the classic Mai Tai, the venerable Nui Nui, and the Pearl Diver’s Punch.  We’ll see about getting some real pearls this time, choking hazard unintended.

A cheers to you and yours this new year, and here’s to plenty of bottoms up in 2010!

Teardrop Lounge is located at 1015 NW Everett in Portland, OR

Tiki Night runs from opening (TBD) to close.

Well folks, hopefully you’re hearing it here first.

Tuesday, October 21st will be the Final Tiki Tuesday at Teardrop Lounge.

With the summer sun dwindling mighty fast, the time has come to let it set on the monthly fun.  But this is no time to mourn!  No time to weep into your rum barrels!  If it’s going to be the last one, it’s going to be the best one!

Tiki Drinks will be available from a special menu all night, from 4pm to closing.  Here’s a sneak preview of the menu.

151 Swizzle
The Don the Beachcomber classic, inspired by his travels to Montego Bay.  It’s a potent and well frosted punch of 151 Demerara, tempered with Donn’s 1-2 of Bitters and Pastis.

Dark Magic
By Craig Hermann, of the NW Tiki Kon.  This is his riff on a Mai Kai Classic, the Black Magic.  Coffee and Passion Fruit play to tingle your tastebuds with this tasty tempter!

Golden Monkey Grog
A new classic from Patrick Callahan, forged for a recent Forbidden Island Cocktail competition!  A real traditional tiki tippler with lots of spice, and an out of this world texture.

Lei Lani Volcano
This drink hails from Disney™s Polynesian Village resort.  A balanced sweet and sour combination of Guava, Lime, Coconut Rum and Pineapple juice is no Mickey Mouse cocktail.

Mai Tai
Trader Vic™s most famous creation, and easily the most recognized tiki drink in the world.  This lightly sweet combination of aged Rum, Lime, Curacao and Orgeat put Trader Vic™s on the map.

Navy Grog
That good old Don the Beachcomber classic, with a mix of aged rums, grapefruit, and agave nectar.

Nui Nui
Don the Beachcomber™s spicy classic, with Aged Rum, Orange and Lime juices, and Don™s Spices #2, a secret only recently unearthed by Jeff BeachBum Berry.

Old Gold
A Trader Tiki original, this one’s a sweet treat with 12-year Aged Demerara Rum, Ginger, Orange, and a touch of Vanilla Extract and spice.

Rum Pot
Trader Vic’s sweet and complex original, recently unearthed for Tales of the Cocktail 2008.

Shrunken Bum
Taken from the Bum’s own notebook, this is our tribute to Beachbum Berry, author, lecturer, and one helluva guy.  Slightly Sweet and Cinnamony.

Zombie, 1950
The most infamous of all Don the Beachcomber™s creations, any more than two and you™ll be joining the living dead with this combination of tropical juices, passion fruit, and plenty of dark and light rums.

Zombie Punch, 1934
Unearthed from the depths of an old Don the Beachcomber bartender’s notebook.  This is the original Zombie, the inspirer, the downfall, and the resurrecter!  This is a potent one.

If that’s not enough to drag you in, there will also be a few special surprises… you may just be taking home a new Tiki Mug or Beachbum Berry Book!  What else could you want, a 96 oz. Volcano Bowl?  A live Ukulele act?  Well, we’ll see about that.. meanwhile, get ready for a tropic escape from the autumn weather!  See you there!

Teardrop Lounge is located at 1015 NW Everett Street, in the Pearl District of Portland, OR.

This is going to be a good one. Drop on in and check it out at Teardrop Lounge in Downtown Portland. Drinks from this menu will be served 4pm to closing!

Tiki Cocktails
September 16th, 2008

Amuse bouche ~ The Mai Tai 3000, by Jamie Boudreau

Coconut Kallaloo
Lime, coconut, and rum, the trinity of tropical tastes!

Ginger Grant
A Beachbum Berry Original, featuring Ginger Liqueur and Trader Tiki’s own Tiki Bitters!

Lei Lani Volcano
This drink hails from Disney™s Polynesian Village resort. A balanced sweet and sour combination of Guava, Lime, Coconut Rum and Pineapple juice is no Mickey Mouse cocktail.

Mai Kai Barrel o’ Rum
A heaping helping of Rum, Citrus, and Honey, as served at the Mai Kai in Ft. Lauderdale, Florida.

Mai Tai
Trader Vic™s most famous creation, and easily the most recognized tiki drink in the world. This lightly sweet combination of aged Rum, Lime, Curacao and Orgeat put Trader Vic™s on the map.

Navy Grog
That good old Don the Beachcomber classic, with a mix of aged rums, grapefruit, and agave nectar.

Nui Nui
Don the Beachcomber™s spicy classic, with Aged Rum, Orange and Lime juices, and Don™s Spices #2, a secret only recently unearthed by Jeff BeachBum Berry.

Pahoehoe
A blend of light rum and passion fruit, from the Mauna Kea Beach Hotel. Watch your hair, it’s served flaming!

Pirate’s Grog
A Forbidden Island interpretation of the Pirate Grog from Blackbeard’s Galley in Newport Beach, CA. Strong Citrus and a bit of spice.

Puka Punch
A boisterous blend of booze from the sons of the ninja down at the Tiki-Ti, featuring a blend of light, dark, and Jamaican Rum, topped with a paper parasol, in case of impending rain.

Rum Pot
Trader Vic’s sweet and complex original, recently unearthed for Tales of the Cocktail 2008.

Trade Wind Cocktail
A non-rum drink? Blasphemy! Well, the Gin and Citrus won’t do you wrong. From the Trade Winds on Long Island.

Zombie
The most infamous of all Don the Beachcomber™s creations, any more than two and you™ll be joining the living dead with this combination of tropical juices, passion fruit, and plenty of dark and light rums.

Many thanks to this Mixology Monday’s hosts at Bibulo.us, sending us back in time (and into the library) for some 19th Century Cocktails!

As read in Imbibe! by David Wondrich, in 1860, diplomats from Japan made a few weeks stay in New York City.  While there, they stayed at the Metropolitan hotel, about a block away from Jerry Thomas’ Palace bar.  The likelihood of the legation stopping in was about 100%, given their penchant for cocktails, and The Professor’s renown.

Created to commemorate this occasion was the Japanese Cocktail.  A tender and delicious little concoction of Orgeat, Brandy, and Bitters.

Somehow, years later in Harry Johnson’s Bartender’s Manual (1934 edition), the recipe changed dramatically.   This version adds a good dallop of shaved ice and Maraschino Liqueur, and replaces the Brandy with Eau Celeste (Himmels Wasser), which in searches shows as a sort of plant fungicide.

Seeing as I don’t appear to have a ready supply of large quantities of Copper Sulfate, Ammonia, and whatever the heck Sal Soda is to make the eau celeste, I think we’re going to have to go with the original good Professor’s recipe, adapted by David Wondrich, with some further adaptation of technique.

[singlepic=284,320,240,,center]

Japanese Cocktail

• 1 Tbsp Orgeat
• 1/2 tsp Bogart’s Bitters (sub Fees or homemade Boker’s)
• 2 oz of Brandy

Stir with Ice, strain into champagne saucer.  Garnish with 1 or 2 twists of Lemon Peel.

It’s a delightful and creamy little bite of a drink.  The large amount of Bitters adds a lot of flavor, making a sort of mulled Brandy, while the Orgeat balances out the harsher notes in the bitters and any burn in the brandy.  Daniel at Teardrop Lounge made a lovely variation with Filbert Orgeat and Barsol Pisco, garnished with shredded chocolate.

I can’t recommend this drink enough.  It’s easy to concoct, and extremely pleasing to just about any palate.  Drink and enjoy!

When celebrating Don the Beachcomber’s legacy, or his recent birthday (Feb. 22d), what better way to remember the man than through his signature 1-2 punch of Bitters and Pastis (Herbsaint preferred, Pernod in a pinch), and the drink I think really brings it out best, the Test Pilot.

The bitters/pastis combination adds a lot of complexity and roundedness to the drink. Pastis, Herbsaint in particular (drop the R, rearrange the letters to find the origin), in small amounts, adds the strange sweetness of anise, while extending the life of the flavor. For my palate, it’s almost like an envelope, wrapping a bit around the rest of the flavors, keeping them together. The bitters, in this case Angostura, gives a nice spicy start and clove and sarsaparilla-like depth to the drink. Combined, the two are a bit of a circle and spike to the drink, if I can be allowed to make such a visual example of the taste.

The Test Pilot, according to the Grog Log, is by Don the Beachcomber circa 1941, and for my money, is one of the top examples of Don’s mastery of mixology.

[singlepic=54,480,360,,center]

Test Pilot (source Beachbum Berry’s Grog Log)

• 1/2 ounce Lime
• 1/2 ounce Falernum
• 1/2 ounce Cointreau (3 tsp in Grog Log, same measurement)
• 3/4 ounce Light Puerto Rican Rum (Don Q Cristal recommended)
• 1 1/2 ounce Dark Jamaican Rum (Coruba recommended)
• dash Bitters
• dash Herbsaint

Mix/Blend with 1 cup crushed ice, pour into Double Rocks glass. Add crushed ice to fill.

One thing I notice while making this drink is that it really makes the falernum shine. Using more of a sweetening falernum, like Velvet Falernum, makes a very good drink, but using a spicy homemade, like Paul’s Falernum #8 really brings out all the spice and complexity the drink has to offer. My last batch of Falernum, similar to Paul’s but double the spice, and adding one whole star anise, comes heavily and heartily recommended.

And of course, this will be on the menu for the March 18th Tiki Third Tuesday at Teardrop Lounge! Shameless self-promotion? You got it!

Of course, I’m not the first cocktail blogger to put up my take on this drink. Enjoy Rick and Paul’s takes on this delicious drink!