The Jungle Bird Goes to War

The War Bird
The Jungle Bird is a relatively recent addition to the Tiki canon, originating at the Aviary Bar in the Kuala Lumpur Hilton in 1978. It’s solidly identifiable as Tiki, and the beginner home bartender can execute it without all sorts of “exotic” ingredients that show up in more complex Tiki drinks, such as falernum, orgeat, or pimento dram. Like many Tiki drinks, the Jungle Bird recipe has evolved over time, and I’m continuing the tradition here.

As it appears in Beachbum Berry’s Remixed, the Jungle Bird recipe goes like this:

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Lost Over Jamaica – Jet Pilot inspired Tiki

Lost Over Jamaica tiki drink
Lost Over Jamaica

Of all the classic Tiki drinks (and I can seriously wonk out over the 1944 Mai Tai), a well-executed Jet Pilot with its mix of falernum, rich cinnamon syrup, and Jamaican rum funk is Tiki Valhalla. A descendant of Don the Beachcomber’s “Test Pilot,” the name personifies the ethos of the jet-age 1950s, but also conveys the slight preemptive warning that this drink “goes to 11.”
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Portland 2014 Cocktail Bar Report

Pépé Le Moko

During a recent trip to Portland, Oregon, for TikiKon, Mrs. Wonk and I obviously made use of the opportunity to visit cocktail bars – some new, some previously unvisited, and one prior favorite. Here’s my take on each of them. Keep in mind this list isn’t intended to represent a “best of Portland” list. Rather, it’s my observations on the (too few) bars we drank at recently.

Pépé Le Moko

Pépé Le Moko menu

Jeffrey Morgenthaler has built a name on the national cocktail scene as the bar manager at Portland’s Clyde Common. He recently opened a new, very different sort of bar in the same building, but just around the corner. Stand facing Clyde Common, head to the left side of the building, round the corner, and you’ll find what looks like a small storefront named Pépé Le Moko. Duck in, and you’re greeted by a small host stand and stairs twisting their way down into the dark and unknown depths of the building. As you enter the bar area, your eyes take a while to adjust to the darkness. Once they do, you’ll notice that despite the clever curved wall and ceiling paneling, you’re still quite obviously in small basement room with dark corners and exposed pipes.  But a very stylish one at that.

Grab a seat at the bar and a menu–you may be in for a bit of shock. For one thing, it features only six drinks. And even stranger, the drinks on our visit included a Long Island Iced Tea, Amaretto Sour, and the Grasshopper. And that Amaretto Sour is $14. What the heck is Jeffrey is trying to pull over on us? Turns out there’s a certain brilliance to what he’s doing. There’s a certain class of cocktails from decades ago, frequently served in bad hotel bars, which aren’t well-regarded today among the cocktail cognoscenti. Pépé Le Moko aims to rescue some of those cocktails from the trash heap of history via cocktail craft and top-shelf ingredients.

The Grasshopper at Pépé Le Moko

For the cocktail wonk audience, Pépé Le Moko succeeds despite the initial shock. I started with the amaretto sour, which Jeffrey has blogged about making the best version of, so it was a natural first choice. All of our drinks were top notch, including the Grasshopper, which Ms. Wonk mocked me quite roundly for ordering.  (Says Mrs. Wonk, “It may be Jeffrey Morgenthaler, but it’s still an ice cream drink.  Gentle mocking deserved.”) Mocking aside, the Grasshopper was an ice cream extravaganza – rich, minty and filling. If you’re having multiple drinks, have the Grasshopper last!

While the drinks were on the spendy side, the bar snacks are a bargain: A $3 bowl of Hawaiian peanuts was addictive and big enough that we didn’t finish it in our two hour visit.  For non-cocktail aficionados, Pépé Le Moko might be a tough sell.  A few folks dropped in (probably because Clyde Common was packed), ordered wine and champagne, and left quickly, missing out on the whole point of this tiny craft cocktail gem.

Teardrop Lounge
While many craft cocktail bars consciously pick their décor to evoke an earlier era, Teardrop Lounge is unabashedly contemporary. Visually it’s a spectacle. Within the large teardrop-shaped bar area, three or more bartenders work their magic, often pulling bottles from a large clear shelf suspended via wires from the ceiling. On a large, high wall in the back, a movie is constantly playing. (On our visit:  The last hour of “Body Heat,” with William Hurt and Kathleen Turner, not to mention a young Ted Danson.  And then the first half hour of “The Blue Lagoon”…?  Check, please.) There are just a few booths and tables – most of the seating is arrayed 360 degrees around the bartenders in the center, and that’s fine because it’s entertaining to watch them work, with the large set of tools and bitters at their disposal.

Teardrop Lounge in Porland

Teardrop Lounge is Portland’s indisputable Big Daddy of craft cocktails. The extensive menu of 20-plus cocktails covers a wide swath of the cocktail universe. It’s divided into three sections: House Originals, Classics, and Friends, which are cocktails that originated at other bars, in Portland and worldwide. There’s a punch selection (serving multiple people) on each of the three sections. For a cocktail wonk, the abundance of choice makes selecting a drink an arduous task, so it’s best to stay a while and work your way through. For those of you familiar with the Seattle cocktail scene, the closest approximation, cocktail menu-wise, is Tavern Law, in my estimation.

Teardrop Lounge menu

Our visit to Teardrop Lounge was on a Friday night, unfortunately the only time slot we had. Being located in the Pearl District, it was overrun by the beer/wine drinking 20-something crowd and the music was pumped up a bit too much for our taste. (Says Mrs. Wonk, “I’m too old for that crap. Unless it’s my music, then crank it loud.”) On a previous Portland visit, we took our seats at the bar around 5 PM; it was much quieter, and we had the opportunity to interact with the bartenders beyond just shouting drink orders. In short, Teardrop Lounge is a place worth soaking in, so time your visit appropriately.


Expatriate’s Moon gate.

Going into our bar crawl, Expatriate was the biggest unknown. Relatively new, and without a big name startender behind it, it’s located on the east side of Portland in one of the many residential micro-neighborhoods. From the street, you might not even notice going by, but then again, that’s true of a lot of exceptional bars.
Once inside, the space is a big, open rectangle space with the bar along the right-hand wall. A very large, Chinese moon gate dominates the back bar, and there’s a small kitchen tucked away in the back. The décor is sparse, but what there is tends toward that of Victorian-era novels – large heavy drapery, candlesticks covered with melting wax, and stacks of books, including the ever popular “Tropic of Cancer,” in case you’re up for a little light reading.


As for the provided cocktail menu, at eight items it’s a bit short, but every drink is original and thoughtfully selected, with a nice description of the ingredients. The drink styles are modern without veering into molecular mixology. All the spirits are named-checked. A good example was my first drink:

The No. 8

  • Pierre Ferrand 1840 Cognac
  • George Dickel Rye
  • Dolin Genepy des Alpes
  • Cocchi di Torino Sweet Vermouth
  • Regan’s No. 8 Orange Bitters
Cocktail menu at Expatriate

Expatriate turned out to be the weekend’s happy find, and Mrs. Wonk’s new favorite. Highly recommended!  But save us two seats at the bar, please.

Hale Pele
In the two years it’s been open, Hale Pele has started to attract national attention as one of the country’s best tiki bars. Owner Blair Reynolds is also behind B.G. Reynolds syrups, previously known as Trader Tiki syrups. We missed visiting Hale Pele on a previous trip because they were closed, and circumstances were looking like we’d miss it this time as well, as we were about to wrap our weekend and head back north to Seattle. However, our plans took an abrupt turn when Iron Tikitender Jason Alexander messaged me that he was driving back down after his big win and heading to Hale Pele.

Three Dots and a Dash at Hele Pele

Walking down the street where Hale Pele’s located, you’d never guess that there’s an epic tiki bar tucked into one of the long, one story buildings. Once you’re on top of it, however, you notice a tiny pond and bridge that connect the street to the interior. Once inside, you’re assaulted by all the canonical Tiki visuals. The first impression is that of an oblong Polynesian hut, with a long bar taking up nearly all of the right side wall. Behind the bar you’ll find more than 200 different rums, so Tiki-wonks will immediately feel at home. Although there is plenty of booth seating, and a special, semi-private Chieftain’s Hut in the back, the bar is where you want to be, not least of which because many drinks are set afire.  Who doesn’t want a front row seat for flames?

Tiki fire at Hele Pele!

The cocktail menu is a large, laminated, illustrated, multi-page affair with many of the obligatory Tiki classics.  The drinks naturally make extensive use of the many B.G. Reynolds syrups. I worked my way through five cocktails over several hours and found them a bit sweet relative to what I make at home, but still enjoyable. There’s an extensive Captain’s List of spirits, obviously dominated by rums. When you’re done with the Tiki and ready to sip your rum straight, there’s a ton of great choices. Drink enough different rums and you can join Hale Pele’s Loyal Order of Fire Drinkers, a club requiring you have 50 of Hale Pele’s rums for admission.

Hele Pele’s impressive backbar

There are a number of good Portland cocktail bars we wished we’d had time to visit. First and foremost is Rum Club, a favorite from a prior visit. Others include Multnomah Whiskey Library and Kask. Between all the distilleries and craft cocktail bars, Portland is a cocktail wonk’s wonderland!

TikiKon 2014 Trip Report


Deadhead Rum at the Kickoff party bar.

TikiKon 2014, a celebration of all things Tiki, was held July 11-13 at the Red Lion Hotel in Vancouver WA, across the river from Portland OR where the precursor to TikiKon started over a decade ago. A previous post of mine covered the Iron TikiTender contest, while this post cover the classes and other activities that went on at TikiKon.

Burlesque at the Kickoff party

Since many people arrived during the day on Friday, the only planned activity was a Kickoff party at Portland’s Star Theater in the evening. The headliner was Satan’s Pilgrims, a Portland surf-music band that’s been around for a number of years. Opening acts included Lushy, a Seattle band, and a PG-rated burlesque show. Deadhead rum was the party sponsor, with drink specials featuring their rum, and super-sized representations of the distinctive Deadhead rum bottle on the bar. The Star Theater is a relatively tiny theater, but there was still plenty of room to move around, chat with other people, and get close to the stage if desired.

Lushy performs at the Kickoff party.

The crowd was mostly people in their 40s and 50s, nearly all wearing Tiki shirts, dresses, vintage hats from the 50s, and so forth. While Satan’s Pilgrim’s music got my approval during an investigation of their web site, we didn’t stick around as there was a nearby bar we needed to make a pilgrimage to. More on Portland bars in a subsequent post.

Saturday was the big day. Cocktail classes, pool parties, and the Iron TikiTender contest were the main events. The cocktail classes at TikiKon are purchased separately from the TikiKon passes. There were four classes, each costing $20 and an hour long:

  • International Tiki Takeover
  • Rum Beyond Tiki
  • Home Tiki Bar Basics
  • Regarding Rum

All the classes were moderated by Blair Reynolds, owner of Hale Pele in Portland, OR. Blair did a great job of jumping in to add additional context while giving the presenters plenty of time to talk. The classes were very informal – Held in the Red Lion hotel bar overlooking the Columbia River with the presenters speaking from behind the bar typically.

Blair Reynolds and Felix Fernandez at International Tiki Takeover.


Blair Reynolds and Jason Alexander at International Tiki Takeover.


Blair Reynolds, Jason Alexander, Felix Fernandez and Marie King at International Tiki Takeover.

The International Tiki Takeover was primarily the three Iron TikiTender contestants (Felix Fernandez, Marie King and Jason Alexander) talking about how they got into Tiki, while shaking and pouring pre-batched versions of their winning Tiki recipes. Each attendee received a small sample of each drink while the TikiTenders talked. The attendees interacted frequently with questions, keeping the discussion lively throughout the whole hour. Marie King brought swag (coasters, swizzle sticks, etc…) from the Tonga Hut for everybody, a nice touch.

Michael Shea and Jim Romdall at Rum Beyond Tiki.


Jim Romdall and Michael Shea at Rum Beyond Tiki

Next up was the Rum Beyond Tiki class with Jim Romdall of Rumba in Seattle, WA, and Michael Shea of Rum Club in Portland, OR. The broad topic was how rum is used in other types of drinks besides Tiki. As with the prior class, both Jim and Michael shook sample of non-Tiki drink from their respective bars while describing them. I’m a regular at Rumba so I was surprised when Jim said that Rumba’s “Sexy Old Fashioned” was their most popular drink. A lot of time was spent talking about the need to introduce and educate customers about the many types and flavors of rum beyond Bacardi Silver that represents most people’s perception of rum. Towards the end of the session the discussion migrated to other underrated spirits that warrant more promotion. I was happy that pisco was one of the spirits mentioned, as I’m planning a future post on this topic.

I missed the Home Tiki Bar basics source because A) I didn’t have a ticket, and B) have been doing Tiki in my home bar for years. Thus, I can’t provide any insight into that particular class.

Martin Cate preaches the Gospel of Rum during Regarding Rum.


Esteban Ordonez holds forth at Regarding Rum.

The final class was Regarding Rum, with Martin Cate of Smuggler’s Cove in San Francisco, CA, and Esteban Ordonez, Brand Ambassador for Don Q rum. Martin took the lead in using history as a narrative to work their way through a number of styles. They started with Wray and Nephew Overproof, a white rum and a very interesting choice as the starting point. Next up was the Don Q Cristal, Don Q Anejo, which Esteban took the lean in describing. Following that was Clement Select Barrel, used to cover the Agricole style of rums. As each rum was discussed small samples were passed out to the attendees. The final rums discussed were Appleton 12 and a special Smuggler’s Cove exclusive bottling, Plantation Royal Blend. Martin described the Royal Blend as rum from each of the former English colonies in the Caribbean, brought to France for further aging in Cognac and Maury (French dessert wine) barrels. I was highly anticipating this last tasting and it did not disappoint – Rum perfection!

Reading through the course descriptions after the fact, there were some differences from the descriptions and how the discussions actually played out. Nonetheless, all of the topics discussed were relevant and the attendees seemed happy with what they saw.

Island Marketplace
Island Marketplace

After the classes I wandered out to the pool party. A B-52s cover band was playing and a mermaid was posing for photos with attendees. Inside, where it was much cooler, the Island Marketplace filled a medium-sized room with vendors selling an assortment of Tiki paraphernalia. I grabbed a ceramic Deadhead Rum Tiki mug for $20.

Mermaid at the Rock Lobster pool party


Deadhead Rum’s cool trailer.

The big Sunday event was the home bar tour, wherein 150 attendees were shuttled around all day in buses to various home Tiki Bars in the Portland area. I unfortunately didn’t sign up in time to get one of the 150 tickets, but will be doing so next year for sure!

2014 Iron TikiTender competition!

Jason Alexander’s Most Garish Garnish

One of the big events at TikiKon 2014 (held July 11-13 in Vancouver, WA at the Red Lion) was the Iron TikiTender competition. In this event, the three finalist went head to head in a series of challenge testing their skill and knowledge of Tiki bar tending. Prior to this, numerous applicants had submitted entries including an original Tiki recipe, from which only three were selected.

It was a blazingly hot, sunny evening, a relatively rare occurrence in the Pacific Northwest, when the Iron TikiTender finalist took their positions behind their mobile bar carts, and in front of the Seattle-based band, The Ukadelics. On the left was Felix Fernandez from Siro Urban Italian Kitchen in Orlando, FL. In the middle was Marie King from the Tonga Huts in Los Angeles and Palm Springs, CA. On the right was Jason Alexander from Tacoma Cabana in Tacoma WA.

Iron TikiTender finalists setting up
Drink all the rum!

Full disclosure –  I’m friends with Jason and we talk Tiki on nearly a daily basis so I was rooting for him. Nonetheless, I was hoping for Tiki-awesomeness from all of the TikiTenders. Not only was it hot, but for much of the competition there was loud live music going on 15 feet behind them, so all the TikiTenders more than earned the Iron part of the title.

Blair Reynolds introducing Felix Fernandez, Marie King, and Jason Alexander.

To the immediate left of the stage, Blair Reynolds, owner of Hale Pele in Portland, OR handled the MC duties. On the far left was the judge’s table. The three announced judges were Michael Shea, owner of Rum Club in Portland, OR, Jim Romdall, bar manager at Rumba in Seattle, WA, and Martin Cate, owner of Smuggler’s Cove in San Francisco, CA. They were joined by Esteban Ordonez, National Brand Ambassador and Corporate Mixologist for Don Q Rum.

Judges Jim Romdall, Michael Shea, Martin Cate, and Esteban Ordonez.

The first event was the speed round. The TikiTenders had 10 minutes to make as many Mai Tais as they could. To keep things honest, one each of the TikiTender’s Mai Tais was randomly selected and taken to the judge’s table. TikiTenders could use their own recipe within reason. Presumably some combination of the number of Mai Tais created, along with the judge’s selection of the best Mai Tai determined who won the round. Marie King created the most Mai Tais, 36 out of 68 total. However, to my recollection the judge’s selection of the best Mai Tai, and the overall round winner wasn’t announced. The completed Mai Tais were delivered to the VIP attendees which I unfortunately was not part of so I didn’t get to sample them.

Marie King speeding though the most Mai Tais.

Felix Fernandez is double pouring in the Most Mai Tai competition.

Jason Alexander (foreground) cranking through his Mai Tais.

Judging the Most Mai Tais quality.

The second event was the Most Garish Garnish. The TikiTenders had 10 minutes to come up with the most outlandish Tiki Garnish. Each contestant got an enormous ceramic turtle bowl that they filled with ice to create their garnish with. A hub-bub quickly arose as Jason pulled out a hollowed out pineapple turned into a hibachi, with smaller auxiliary pineapples mounted on the side to be filled with flaming Tiki fire. Marie King appeared shocked by this as she had started from scratch and may not have been aware that parts of the garnish could be prepared ahead of time. Jason didn’t simply deposit his Tiki hibachi in the turtle bowl and call it done, however. He used the whole 10 minutes to festoon it with flowers, bacon-wrapped pineapple and wooden straws in addition to preparing the pineapple torches. Marie’s entry used what I believe were lychee fruit, oranges and other fruit to create underwater scene, in addition to 18 inch long sparklers. Felix’s entry used a series of stacked fruit including orange bowls which he filled with ever more alarming amounts of overproof rum. When it came time to judge, the TikiTenders lit their respective pyrotechnics. Despite a relatively calm breeze, in the bright sun the flames were unfortunately not as dramatic as they might have been indoors. While there was much discussion and inspection from the judges, I’m not sure the winner of this portion was announced.

Marie King lights her Most Garish Garnish entry

Felix Fernandez’s Most Garish Garnish

Jason Alexander (L) responds to Martin Cate’s questions.

Jason Alexander lights his Most Garish Garnish.

The third event was the trivia competition, wherein the TikiTenders were tested on their knowledge of Tiki trivia. Each contestant had their own big red buzzer to hit when they knew the answer. At least that was the theory. The buttons had a mind of their own, and eventually all the TikiTenders huddled around Felix’s bar cart, so it was more or less obvious who hit the button first, regardless of whether the button registered it. Questions included: “Name three Tiki bars that have been in operation for over 50 years”, and “What country still has an established rum distillery that uses two pot stills.” Out of roughly six questions, I was happy to see that I correctly answered two. Nobody walked away with this portion, but Marie had more points than Jason or Felix.

Tiki Trivia!

The fourth and final event was to create an original drink using a “mystery” ingredient, unknown to the TikiTenders till the clock started. They then had 10 minutes to create a drink to be judged. The mystery ingredient was revealed to be Don Q Anejo rum – Surprise! Although the winner of this portion wasn’t announced, Mrs. Cocktail Wonk was watching the judges closely and opined that Jason’s drink seemed to receive the most favorable reaction.

The mystery ingredient – Don Q Anejo!

Felix Fernandez working with the Don Q.

Marie King working with the Don Q.

The judges were looking thirsty for the final drink!

Jason Alexander explains his drink made with the Don Q Anejo.

At one point the band stopped playing to announce that their van was being towed, so they needed to take a break. This, the buzzer issues, and the desperate hunt to track down one of the TikiTenders so that the winner could be announced were just a few of the funny incidents which made the competition memorable.

Finally the TikiTenders gathered in front of the bar carts for the winner to be announced. At this point, without knowing some of the individual round winners, my money was on Marie to take it. When they announced that Jason was the winner it took a few seconds to fully register. As the winner, Jason received $1000, the largest of a set of Tiki statues created especially for the event, and a custom Tiki idol pendant. Felix and Marie shared 2nd place, each receiving $250 and a slightly smaller statue.

Jason Alexander is announced as the Iron TikiTender winner!
Esteban Ordonez doles out the celebratory Don Q shot to Jason Alexander.

Marie King gets the Don Q treatment.

Winner Jason Alexander at the VIP after-pary.

After the event the TikiTenders, judges and the crowd milled around as the festivities continued. At one point Esteban commenced pouring Don Q rum down the throats of the TikiTenders and other judges. Somehow even I got in on that action. There was an after-party in the VIP lounge which I snuck in to briefly to snap a few photos and then Ms. Cocktail Wonk and I headed out to partake of some new Portland bars. Stay tuned for my Portland Bar trip report coming soon!

Czeching out Oddball Tiki – Punchy’s First Strike, The Strike Two, and Becherovka

The Strike Two cocktail (recipe below)
Sometimes you come across a cocktail recipe and think: “How on earth does this work?” Such was the case with the Punchy’s First Strike, a cocktail originating at Tavern Road in Boston. The recipe goes like this:
Punchy’s First Strike (Tavern Road, Boston)
  • .75 oz Cherry Heering
  • .75 oz Clement Créole Shrubb
  • .25 oz Allspice Dram.
  • .75 oz Becherovka
  • .75 oz lemon
Dry shake, pour over crushed ice in a double old-fashioned glass.
Garnish with 5 dashes of Peychaud’s.
Based on the ingredients, this recipe at first seems like it’s following the Tiki pattern – Cherry Heering and Allspice Dram are frequently used in Tiki drinks. The Clement Creole Shrubb is a rum-based orange liqueur from Martinique, similar in flavor, sweetness and proof to Grand Marnier. And while lime is usually used as the sour component in Tiki, lemon is the second most common citrus choice.

Yes, this is certainly starts out like a Tiki concoction – Just add a couple ounces of rum and we’re off to the islands. Except…. What’s this Becherovka? This isn’t rum! In fact, Becherovka is nowhere close to rum. Becherovka is a 76 proof herbal-bitter spirit from Czechoslovakia, made from a secret recipe of 20 spices and only the finest water with impeccable credentials, if you believe Becherovka’s marketing.

While Becherovka is labeled as a bitter, the bitters category is very broad. For instance, Campari and Jagermeister are both bitters. Campari and Montenegro with their strong citrus elements are on the opposite end of the taste spectrum from the central European kräuterlikörs such Jagermeister, Becherovka and Kuemmerling. To my palate, Becherovka is bracing and makes me think of Aqua Velva after-shave, but with nice touch of Christmas-y cinnamon warmth. I’m probably not selling the Becherovka well right now, but if you like other strong, bold bitters, you should grab a bottle. You could sip Becherovka but I prefer it for mixing in cocktails. The Cocktail Wonk never endorses shots, so put that idea out your head right now.

Back to our recipe – We have nearly a classic Tiki recipe, except that we’ve replaced rum with an herbal, after-shavey Czech spirit. Believe it or not, the end result is magical. The herbal bitters balance out the sweet orange and cherry components. While a ¼ ounce of Allspice dram can sometimes overwhelm a drink with clove, in the Punchy’s First strike the Allspice Dram plays nicely with others. At Tavern Road, the bartender told me they set out to create an “Adult Hawaiian Punch.” From that perspective the recipe really works – A little on the sweet side without going overboard. If you’ve ever needed an excuse to buy Becherovka this drink is a perfect reason. And if you decide to not go the Becherovka route, keep reading for a non-Becherovka variation.

When making this drink don’t skip or skimp on the Peychaud’s bitters. Use five healthy dashes at the end after the drink is ready to go in a full glass of crushed ice. It gives the drink a dramatic look, and if you don’t immediately stir it the Peychaud’s stays on top till you’ve consumed most of the drink, after which you get a nice uptick of flavor as you draw out the last few sips.

Lately I’ve been tinkering with the bones of this recipe to make something else a bit different. My efforts have focused on switching out the Becherovka for something else interesting using a bit more mainstream ingredient. The key thing I wanted to retail while replacing the Becherovka was the warm, spicy, Christmas-like element.

My first stab was to use Chairman’s Reserve Spiced rum as it has a lovely cinnamon-forward spice flavor that I thought would work well. However, with only ¾ oz of the Chairman’s Reserve the spice got lost in the orange and Cherry Heering Flavors. Next, I tried Fernet Branca as the stand in for Becherovka. If you’re down with the mouth-full-o-wintergreen-lifesavers aspect of Fernet Branca, it’s interesting but not as accessible as when using Becherovka.

Experimenting – Punchy’s First Strike at left, Fernet Branca version at right.
Finally, after one last futile scan of my liquor inventory, it hit me – A good Becherovka replacement is already in the drink! The five dashes of Peychaud’s bitters as a garnish on top are nice, but using a full ¾ ounce of Peychauds in place of Becherovka makes the drink outstanding. At 70 proof, Peychaud’s is roughly the same strength as the Becherovka and equally as bitter. It also has the pleasant cinnamon/nutmeg essence that I like about Becherovka.

Bitter, sweet, and very, very red! I’ve dubbed my version the Strike Two:

Strike Two
  • .75 oz Cherry Heering
  • .75 oz Clement Créole Shrubb
  • .75 oz Peychaud’s Bitters
  • .25 oz Allspice Dram.
  • .75 oz lemon

Dry shake, pour over crushed ice in a double old-fashioned glass. Garnish with lemon slice.