Perhaps keeping in the theme that Marshall started this week, I had a “first” for myself. This week was the first time I’d made a tiki drink at home for myself.
It’s not that I haven’t had tiki drinks before. At Trader Vic’s in Atlanta I’d had plenty of them, and occasionally at other random places or made by other people. I never quite understood the tiki obsession that some bloggers have, but mostly, that was an excuse to make fun of them.
The big thing was, really, my perpetual lack of ice. I lived in a house with a single ice cube tray – it was hard enough to have to make a few cocktails, much less drinks requiring lots of shaved ice or the such.
Also, while I have a variety of rums, I’m nowhere near as knowledgable about rums as I am about other spirits. Couple that with a lack of tiki-focused recipe books (all of which I’d bought have gone to friends as presents) and, well, there we are.
So I was sitting at home in my new place and I realized something – I have plenty of ice now! I have juices! I have lots of rum! I can make a tiki drink or two!
But…what to make?
There be the question.
I thumbed through a couple of books and saw one I wanted to try – but then I realized I didn’t have any passionfruit syrup. Sigh. I continued to look and saw one I hadn’t seen mentioned before but it sounded tasty so I pulled out the ingredients for the Doctor Funk #2, as listed in the Mr. Boston Official Bartender’s Guid
e.
Doctor Funk #2
1 1/2 ounce dark rum (La Favorite Vieux rhum agricole)
1/2 ounce falernum (Velvet Falernum)
1/2 ounce grenadine (homemade)
3/4 ounce lime juice
1 dash absinthe (Lucid)
1 dash Angostura bitters
Club soda (Fever Tree)
Shake first six ingredients with ice and strain into a hurricane glass. Top with club soda and garnish with a lime wedge.
As you can see, I used a rhum agricole for the dark rum. As I sipped on this drink I found that I absolutely loved it, for one thing, and for the other that I, well, I understood. There’s something about sipping a nice, tall tiki drink that was relaxing.
Also, for any type of fluids, I tend to drink a lot and want something around. The Doctor Funk #2 gave me a nice tall drink that I could sip on and maybe it didn’t last as long as a beer (because it was goshdarn delicious, that’s why!) but it definitely lasted longer than a lot of cocktails do for me.
I wanted to try something else and since Marshall had made a mai tai the past weekend I decided I’d give that a shot. I’m still a bit fuzzy about the differences between gold and dark and aged rums, so I just kind of guessed.
Yes, I stuck with the rhum agricoles.
Mai Tai
1 ounce light rum (I used Neisson Rhum Agricole Blanc)
1 ounce gold rum (Scarlet Ibis)
1/2 ounce orange curacao (Creole Shrubb)
1/2 ounce orgeat (Fee’s)
1/2 ounce lime juice
1 ounce dark rum (La Favorite Vieux rhum agricole)
Shake all but the dark rum and strain into a chilled old-fashioned glass. Top with the dark rum. Garnish with a maraschino cherry.
I’ve been lazy and haven’t gotten around to making a new batch of maraschino cherries, natch.
This one wasn’t as good as the one Marshall made but it wasn’t bad, especially as the ice melted a bit (I added ice to both drinks) and the flavors integrated a bit more – i.e. I swizzled the dark rum into the drink with a swizzle stick.
Still, what I need to get is more rhum agricole so I can make the “Ed Hamilton” version that uses all three types of rhum agricole. And also maybe better orgeat. I’m quite lazy about making that though.
Thus, my first foray into tiki drinks. They were quite good. In fact, I’m getting thirsty just thinking about them – I might have to make another Dr. Funk, but before I do I should go out and get some passionfruit syrup…
