As someone who spends, shall we say, significant time in bars, fatigue from parsing ingredient lists on cocktail menus is an occupational hazard. So many Old Fashioned variations, so many twists on a daiquiri. No slight to the actual drinks, but a recipe that’s completely from out of left field is a rarity – that’s something I gotta have! The Banana Stand at Seattle’s Rob Roy absolutely falls into that category.
The Banana Stand is the brainchild of Zac Overman, a Tiki savant and recent transplant to Seattle — score one for us! Monday nights at Rob Roy are known as Tangaroa Roy–a celebration of Tiki, with anything but traditional Tiki classics. The Banana Stand made its first appearance at a Tangaroa Roy that happened to coincide with Seattle’s Women Who Love Whiskey anniversary party. Zac created a custom menu heavy on the whiskey, and The Banana Stand practically leapt off the page at me. Laphroaig? Crème de Banane? An automatic yes!
Continue reading “Cocktail Obsession – Banana Stand, From Seattle’s Rob Roy”
It’s 10 PM on Saturday night and I’m standing in the dark by the side of Highway 17 in the Santa Cruz Mountains of California. Bryan Davis, master distiller of Lost Spirits holds his iPhone aloft, flashlight lit, to help our friend Anders snap a rum bottle photo. A few feet away, a twelve-person party bus sits motionless with its doors open, exposing a veritable dance club’s worth of lighting. An epic Tiki party is awaiting us less than five miles away, if only we could get there. How is this my life? Let’s take it from the beginning – a photo tour of my crazy, rum-packed weekend.
Continue reading “California Rum Fest 2015 and Rational Spirits Santeria Pre-Launch”
If there’s one thing New Orleans is not short on, it’s bars. In the touristy part of town (the French Quarter) you can’t go more than a block without seeing people spilling out of a bar, clutching frozen Daiquiris in a to-go cup – practically the official mascot of New Orleans. All of Bourbon Street seems to be one continuous bar, the highlight being the ill-advised “Hand Grenade”: gin, rum, vodka, grain alcohol, Midori, with a float of regret. Sure, you can head over to Pat O’Brien’s for an authentic “Hurricane” – don’t forget to pick up some powdered Hurricane Mix as you leave.
Yes, there’s much for a craft cocktail connoisseur to shake their head at in New Orleans. There are plenty of world-class bars in NOLA though– a cocktail wonk just needs to be more diligent in seeking out bars worthy of time and attention. What follows is in no way a complete list of every worthy bar in NOLA – that would take months. But as an obsessive bar hound who’s always looking for the next great “score,” what follows are a few you should put on your A-list.
Continue reading “A Wonky New Orleans Cocktail Bar Roundup”
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:
Continue reading “Minimalist Tiki: What you truly need to make the classics at home”
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.
|Iron TikiTender 2014 – Felix Fernandez, Marie King, Blair Reynolds, Jason Alexander|
Continue reading “Now Boarding TikiKon Air: Iron TikiTender 2015 Recipes from Seattle Bartenders”
Even non-cocktailians are aware of Angostura bitters, the ubiquitous bottle in bars everywhere with the oversized white label, which bartenders use like salt and pepper in all sorts of drinks. Recently, the Trinidad-based company took a bold step and released a new spirit — Amaro di Angostura. Unlike the brand’s well known orange and namesake Angostura bitters, the Amaro Di Angostura isn’t intended to be used just few dashes at a time. I was intrigued enough to contact Angostura USA’s PR firm and they graciously sent me a bottle to review.
Continue reading “Checking out Amaro di Angostura with a New Cocktail Recipe – The Gaspar Grande”