It’s 8:45 AM on the second full day of Tales of the Cocktail 2015, and I’m in bed, dreading the imminent alarm clock. Only a few hours earlier I’d been drinking 140 proof Jamaican Rum and cask-strength rye at an impromptu hotel room get-together, followed by a nightcap at the Monteleone’s Carousel bar, before finally falling into bed at 2:30 AM. What I really need is more sleep, but I’m scheduled to drink more rum in an hour. Ordinarily I’d miss the rum and opt for more shut-eye but this is no ordinary tasting. No sir! Plantation Rums had reached deep into their rum reserves, picked of their best casks from all over the Caribbean, and bottled just enough for two dozen people to enjoy at Tales. At 10 AM. The things I do for rum….
Recently, a torrent of articles in the mainstream press has heralded the re-emergence of Tiki drinks as worthy of the craft cocktail title, and highlighted top-tier Tiki bars like Smuggler’s Cove, Lost Lake, Three Dots and a Dash, and Hale Pele. Readers are regaled with tales of these destination-worthy bars with hundreds of rums and all sorts of exotic ingredients. I’m completely on board with this surge in interest, and I regularly go overboard in my home bar, making libations with ten-plus ingredients, multiple rums, and flaming garnishes.
However, it recently occurred to me that exotic Tiki recipes specifying esoteric ingredients and very specific rums can seem a little daunting to the beginning or mid-level home bartending enthusiast. I imagine it’s easy to flip though a Tiki recipe book (or the incredible Beachbum Berry’s Total Tiki app) and feel deflated that you can’t find a single recipe with what’s already in your home bar.
With this in mind, I set out on a research project: Finding the minimum set of ingredients needed to make a dozen or so of the most popular, beloved Tiki and tropical drinks. By deconstructing classic Tiki recipes and finding the most common elements, I created a minimal working set of ingredients, enabling you to craft all sorts tropical libations without spending a fortune and taking over your living space. It’s too late for me — the home bar spans several rooms — but with what follows, you can enjoy top- notch Tiki cocktails at home with limited space and budget.
My starting point is a list of Tiki/tropical cocktails I consider the essential classics; as with all “best of” lists, it’s completely subjective. However, I’ve conferred with Jason Alexander, @tikicommando. who makes classic and original Tiki drinks for a living at the Tacoma Cabana. For consistency, my recipe reference is the aforementioned Total Tiki app. Because some Tiki recipes have evolved with multiple variations, when there’s more than one recipe I’ve selected the oldest version. Without further adieu, here we go:
One of the best things about Instagram, assuming you follow the right folks, is see a ton of interesting things you wouldn’t see otherwise know about. Recently on my feed I came across Copacabana Rums. Intrigued, I dug a little and learned they have a single rum at the moment, Copacabana 1940, distributed by Barrio Spirits. While there are tons of me-too white rums out there with little or no barrel aging, the Copacabana 1940–with its seven-year age claim and origins in Panama–made my ears perk up.
Let’s address the obvious up front: Copacabana 1940 refers to the iconic New York City nightclub, opened in 1940, which hosted a number of musical legends over the years (Dean Martin, Marin Gaye, etc…), and which you almost assuredly first heard about from Barry Manilow in your formative years.
Continue reading “Checking out Copacabana 1940 Rum”
Having recently inventoried and loosely categorized my ever-growing rum collection in a spreadsheet (because that’s what wonks do), it’s no surprise that Jamaican rums are among the best represented on my shelves. Why the love affair with Jamaican rum? Distilleries in Jamaica use “muck”–a big slug of bacteria grown in pits in the ground (stay with me here), that when added to the fermenting molasses creates tons of chemical compounds known as esters, rendering the rum full of fruity, banana funk, also known as “hogo.” You may have heard muck referred to as “dunder” — they’re related but not exactly the same thing. No other style of rum comes close to this particular character, and I can’t get enough Jamaican rum in my life.
Beyond the household name Jamaican brands (Appleton and Myers), it takes a bit more work to hunt down lesser known brands like Smith & Cross, Coruba, and Wray & Nephew – they’re available, just maybe not at your corner liquor store. Once those are in your possession, however, it gets exponentially harder to add to your Jamaican collection, often requiring international trips or friends shipping you limited releases. Thus, I’m excited that the Mezan line of rums, including two Jamaicans, is finally available here in the U.S., brought to us by Niche Import Co. Here I’ll take a wonky look at the Mezan Jamaica XO, batch 8146, provided to me for review.
|Afrohead booth at Rum Renaissance 2015 in Miami|
|Toby Tyler, Cocktail Wonk, Joe Farrell at Miami Rum Renaissance 2015|
|Toby Tyler at Angostura Distillery (photo credit: Toby Tyler)|
|Blending room at the Angostura Distillery (photo credit: Toby Tyler)|
|Sample bottle at the Angostura Distiller (photo credit: Toby Tyler)|
|Afrohead seven-year and Afrohead XO|
A highlight of the CocktailWonk blog last year was attending TikiKon 2014 in the Portland/Vancouver vortex. In addition to classes and parties, my personal highlight was the Iron TikiTender competition, which my good friend Jason Alexander, owner of the Tacoma Cabana, won in his first time as a competitor. The contest pits three bartenders against each other in a series of challenges, such as “Most Mai Tais in 10 minutes” and “Best drink with a mystery ingredient,” with judging by rum celebrities like Martin Cate of Smuggler’s Cove. Sadly, I’ll be missing the 2015 TikiKon as Mrs. Wonk and I are headed to New Orleans a few days in advance of Tales of the Cocktail. Nonetheless, I was glad to hear that some of my local, Seattle-based bartenders are applying to compete at Iron TikiTender 2015.