Eye of the Goof: Cocktails and Cuisine Archives

August 28, 2010

Bag of Feelth

I love pastis, especially in summertime, but as a mixer they're a royal pain in the ass because their strong licorice flavor overwhelms practically everything. I finally found something that balances it out, coffee liqueur, and the combination is a lot tastier than you might think. The Bag of Filth is supposedly the New Zealand firefighter's drink of choice, hence the Maori mask in the photo.

1 oz. Pastis (I used Ricard)
1 oz. Coffee Liqueur (I used Patrón XO Cafe)

Fill glass with crushed ice. Pour liqueurs into glass. Pour all ingredients into a cocktail shaker and give it a rapid 3 second shake. Pour the contents back into glass. Garnish with rosemary sprigs.

Posted by MrBaliHai at 2:22 PM | Permalink | Comments (4)

July 31, 2010

Release the Kraken!

A riff on the classic Trader Vic's Navy Grog.

3/4 oz. Fresh Grapefruit juice (white)
3/4 oz. Fresh Lime juice
1/2 oz. Allspice Liqueur (Berry Hill)
1 oz. The Kraken Spiced Rum
1 oz. El Dorado Demerara Rum
1/2 oz. Lemon Hart Demerara 151 Rum
Dash of Angostura Bitters

Shake all ingredients, except for the 151 rum, with 1/2 cup of crushed ice, then pour into a double-old fashioned glass. Add more crushed ice to fill. Float 151 rum on top. Garnish with mint and a rock-candy swizzle stick.

Posted by MrBaliHai at 3:25 PM | Permalink

February 14, 2010

Valentine's Day Dessert, 2010

Death by Chocolate and a bottle of 2005 Renwood Zinfandel Amador Ice.

Posted by MrBaliHai at 6:13 PM | Permalink | Comments (2)

January 31, 2010

Kiliki Cooler

I've been taking cocktail photographs for a couple of years now, and my first efforts were not very impressive, if I do say so myself. Apparently, I've improved significantly, because a couple of weeks ago, Christie (Tiki Kiliki) White asked me to shoot some photos of her signature drink, the Kiliki Cooler, to use with the materials she's sending out to promote The Hukilau in Fort Lauderdale this year. Needless to say, I was honored, and more than happy to do it.

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!

Posted by MrBaliHai at 4:30 PM | Permalink | Comments (4)

January 2, 2010

Crystal Head in the Hawaiian Sunset

I received a bottle of Crystal Head Vodka for Christmas this year. It's made in Canada at a distillery that's apparently co-owned by Dan Ackroyd. There are clips of him at the official website babbling about Roswell, the "invisible world", and using the skull to manifest your inner Shirley McLaine, or something. It's also been triple-filtered through polished crystals known as Herkimer diamonds, whatever the hell that means. It still tastes like straight grain alcohol to me. I read a couple of online reviews that claim it's got "vanilla and candy notes", but I think they're just trying to rationalize having spent a ridiculous amount of money on a bottle of fermented potatos in a glass skull. Whatever. It's certainly a cool decanter, and a great gimmick that looks terriffic in my Tiki bar.

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.

Posted by MrBaliHai at 3:45 PM | Permalink | Comments (10)

December 29, 2009

Tabonga and Jerry

Baby, it's cold outside, and nothing goes better with subzero temps here in the Upper Midwest than a steaming hot Tom and Jerry, so I thought it might be fun to try and tikify this classic Winter tipple. I call the result the "Tabonga and Jerry" after the killer Polynesian tree monster in the not-so-classic cult film, "From Hell It Came."

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.

Posted by MrBaliHai at 6:22 PM | Permalink | Comments (4)

November 27, 2009

Scorpion Time!

Yes, I'm still alive. I've just been working my ass off nights and weekends for the last month, and now I'm relaxing at home with my family, enjoying a much-deserved Thanksgiving holiday.

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!

Posted by MrBaliHai at 8:03 PM | Permalink | Comments (6)

October 2, 2009

Aku Aku Lopez

I harvested my bumper crop of Cayenne peppers just before our first hard frost of the season, and I thought they'd make a damn fine cocktail garnish, so here's my South-of-the-Border riff on the classic Aku Aku Lapu from the Bum's Intoxica!:

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.

Posted by MrBaliHai at 6:45 PM | Permalink | Comments (4)

September 16, 2009

Caipirinha Gusano

Playing with my new bottle of Mezcal tonight, and came up with the following incredibly smooth and delicious variation on the classic Caipirinha:

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.

Posted by MrBaliHai at 7:20 PM | Permalink | Comments (1)

September 11, 2009

Escorpión Mexicano

My variation on the classic Scorpion cocktail, made with Tequila and Mexican Brandy.

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.

Posted by MrBaliHai at 7:56 PM | Permalink | Comments (3)

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