April 19, 2020

Dalgona Coffee Cocktail


Yes, the name of my cocktail is pure click bait - no I am not ashamed. Any other name I could come up with involved đź’© and that would be worse.

Let it be known that I do not like instant coffee in any way, shape or form. It taste like a mix of burned car tires, soy and cigarette ash. I would rather never drink coffee again than drink a cup of instant coffee.

Still those dalgona coffee pictures I kept seeing on Instagram and articles about the abomination from reputable sources intrigued me.  How could I not stick a dollop of the đź’© on top of a cocktail?

So I spend some time trying to figure out what cocktail to mix - perhaps a martini to tie it into the quarantini trend? No, too obvious - then I came across a bunch of gorgeous pink, freshly picked rhubarb on a table in front of a garden near by. At a very reasonable price so I decided to mess with a Kiliki Cooler.

So after cooking the rhubarb with sugar, a little lime - mostly to keep the color - and a bit of star anise I strained of the cordial and turned the mushy solids into a bit of cake for my afternoon coffee.

Then I was ready to mix:
  • 6 cl golden rum - I used Plantation Xaymaca
  • 4,5 cl rhubarb cordial
  • 1,5 cl grapefruit juice
  • 1,5 cl coffee syrup
I shook everything with ice and strained the drink into a glass filled with crushed ice.

Well, actually just before I shook the cocktail I mixed two tablespoons of instant coffee with two tablespoons of sugar end two tablespoons of hot water and using a handmikser whisked it to a consistency of meringue about to be piped.

It did collapse quite quickly after being piped on the cocktail. And how did it taste? Like a pretty mix of burned car tires, soy and cigarette ash - with sugar.

The cocktail however was good and I made another without the coffee  - lovely!



 

February 25, 2020

Don's Beach Planter


The last few days I have missed several important days in the booze universe: Bartender’s Day, Margarita Day and Don the Beachcomber’s birthday.

So for Mardi Gras I mixed them all up.

I mixed Don’s Beach Planter - the recipe rescued by that amazing author and bartender Beachbum Berry - and since it took me more than two days to make the sugar for my King Cake (just a Danish smørkage) I decided I could use it for a sugar rim in honor of Margarita Day and because there is a hint of a Sidecar deeply hidden in Don’s drink.

I mixed:
  • 3 cl aged rhum agricole - I used Savanna 
  • 1,5 cl Jamaican rum - I used Plantation Xaymaca 
  • 0,75 cl Cognac - I used Pierre Ferrand 1840 
  • 3 cl pineapple juice 
  • 1,5 cl lime juice 
  • 1,5 cl passion fruit syrup - I used homemade 
  • Dash Angostura 
  • Big dash absinthe - I used La Clandestine 
I shook everything with ice and poured it unstrained into a glass with a half rim of sugar - garnished with lime and cherry on cocktail pick.

February 21, 2020

Vicious Virgin Number 2


One of the many things I love about tiki is the names af all the cool cocktails.
This one tells a heck of a story on more than one level.

I found it in the brillant Total Tiki app when looking for something new to use a tired grapefruit for. A 1960’s recipe with a surprising mix of tequila and rum and a lovely hue.

  • 2,25 cl Tequila - I used Ocho 
  • 2,25 cl Light Rum - I used Plantation 3 Stars 
  • 1,5 cl Orgeat - I used homemade
  • 0,75 cl Blue Curacao - I used homemade 
  • 2,25 cl Lime juice 
  • 4,5 cl Grapefruit juice 
Shake with ice and strain into cold cocktail glass of a tiki persuasion.

February 9, 2020

Not quite Bananas Foster


While listening to the wind and rain outside I realized it’s Tiki Month!

As luck would have it I had just started my first batch of banana oleum yesterday. It was meant for a bourbon cocktail tasting like Bananas Foster (originally created by @the_cocktailguy I think. )

But I figured that is not nearly tiki enough. Yes there are a few bourbon tikidrinks - but I was hankering for something else.

The recipe was a good starting point. So I mixed:
  • 6 cl golden rum - I used Plantation Xaymaca 1,5 cl Fernet - I used Stork 
  • 3 cl banana oleum - 3 peels with a tenth of their weight worth of sugar left for 24 hours in bag and agitated once in awhile then strained 
  • 1,5 cl lime juice 
  • 1,5 cl cream 
Shake everything with ice and pour unstrained into tiki mug and add pineapple soda.

Garnish with a dolphin and a silver flamingo cocktail pick.