Here's my favorite pic out of the 5 or 6 that I shot. The cocktail itself was created by Beachbum Berry, and it features prominently in the recipe section of his 'blog. I made a couple of them for the photo shoot, and it's delicious. Good thing for auto-focus and a tripod, otherwise this woulda been a pretty blurry shot!
I looked over some Vodka cocktail recipes in the Bum's books this afternoon, and decided to make the Hawaiian Sunset from Sippin' Safari. Pretty darn tasty, although I really need to start making my own Orgeat. The Torani syrup I'm using is like pure cotton candy with a hint of almond extract.
1/2 cup of Tom and Jerry batter (buy it pre-made at the store or google the recipe and make it yourself)
1 oz. Cruzan Blackstrap Rum
1 oz. Presidente Mexican Brandy
1/2 oz. Fresh-squeezed Lime Juice
1/2 oz. Fee Bros. Falernum
Add all ingredients to a tiki mug with a handle, then add boiling-hot water to fill. Dust with ground nutmeg and garnish with a cinnamon stick.
I did a little antiquing today, and made an excellent score: this beautiful Orchids of Hawaii R-94 Volcano Bowl. After giving it a thorough washing-out, I decided to make a delicious Steve Crane's Luau Scorpion (recipe courtesy of Trader Tiki), which I shared with my new drinkin' buddy, Tongaroa Ted. Ted's a great guy, but you've gotta watch him, otherwise he totally bogarts the bowl!
1 oz. Fresh Lemon Juice
1 oz. Fresh Lime Juice
1 oz. Unsweetened Pineapple Juice
1 oz. Orange Juice
1 oz. Falernum (Fee Bros.)
1 oz. Appleton V/X Rum
1 oz. Presidente Mexican Brandy
1 oz. Patrón Silver Tequila
1 oz. Pisco Capel Reservado
Shake with crushed ice, and pour into a large snifter. Fill with more crushed ice. Garnish with a large Cayenne pepper speared and cracked to allow the spicy aroma to permeate the drink.
1 Fresh Lime, quartered
2 oz. Mezcal (Gusano Rojo)
1/2 oz. Cachaça (Ypióca)
1 1/2 oz. Demerara Cane Sugar Syrup
Dash of bitters (Fee Bros.)
Garnish with worm
Muddle lime quarters in a double old-fashioned glass. Fill with ice cubes and swizzle with remaining ingredients.
2 oz. Corralejo Reposado Tequila
1 oz. Presidente Mexican Brandy
1 oz. Appleton Special Rum
1 oz. Orange Juice
1 oz. Freshly-squeezed Lime Juice
3/4 oz. Passionfruit Syrup
1/2 oz. Cointreau
1/4 oz. Licor 43 Liqueur
1/4/oz. Orgeat Syrup
1/4 oz. Demerara Cane Sugar Syrup
A few drops of Habanero hot sauce (optional)
Shake with crushed ice and pour into a large goblet. Fill with more crushed ice. Garnish with mint.
Highlights included watching the entire south of England grind to a halt early this week, due to less than 2-inches of snow, the heaviest fall of the white stuff for 18 years. Lucky for me, it cleared up just in time for me to catch my flight out of Heathrow on Saturday morning. As a hardy Wisconsinite, I can only laugh at the wimpitude of this former world empire, brought to its knees by such tiny amounts of frozen water.
Unfortunately, I was unable to hook up with the Cartoonist this trip, thanks to my dodgy mobile phone not relaying his messages to meet him last Sunday, but I did manage to meet up with Tiki Chris and quaff several cocktails at the London Trader Vic's, including an authentic London Sour, shown here complete with Union Jack and a 3-sheets-to-the-wind Mr. Bali Hai mugging for the camera. It was good, but I prefer my version in the previous post.
More photos of TV at Tiki Chris' joint.