mixergiltron

[mixergiltron]

Counting down…

Well folks,we're homing in on 300 mixings. Here's the last five before the big three-oh. Enjoy!

Mix #295 Tiki Tree Viper

1.5oz aged dark rum 1/2oz 151 rum 3/4oz Green Chartreuse 1/4oz blue curacao 1oz lime juice 1/2oz orange juice 1/2oz orgeat

Shake with ice and pour into footed pilsner glass.

The first of this quintet was created by "JFL" from the Rated R Cocktails blog and was inspired by the Chartreuse Swizzle. Very herbal and a bit tart,I'd recommend dialing back the Chartreuse and upping the orgeat. Not bad though,and plenty of kick.

Mix #296 Banana Farmer

1oz Smith & Cross rum 1oz Plantation 3 Star rum 1oz creme de banane 1/2oz velvet falernum 3/4oz lime juice 3/4oz pineapple juice 1 dash Angostura bitters

Shake with ice and strain into mug with fresh ice.

From Chase Hoffman in Denver,Colorado comes a homage to Donn Beach with a good bit of kick. It's citrus-y with some spice and banana on the end. I think Don would've approved.

Mix #297 Miehana

1oz gold Puerto Rican rum 1oz coconut rum 1oz Grand Marnier 1oz lime juice 1oz orange juice 1oz pineapple juice

Shake with ice and pour into mug.

Kevin Kidney and Jody Dally created the mug,'Miehana' for their 1996 Anaheim Museum exhibit,"Tiki: Native Drums in the Orange Grove". Beachbum Berry provided this cocktail to go with it. It's a bit tart,but I liked it. Use a good coconut rum because you'll be able to taste it.

Mix #298 The Sven Tiki Cocktail

2oz white Puerto Rican rum 1oz dark Jamaican rum 1oz lime juice 1oz orange juice 1oz pineapple juice 1oz grenadine 1oz club soda

Shake with ice and pour into mug.

Another Beachbum creation,this time for the mug dedicated to Sven Kirsten's Book of Tiki(the original mug,not the Shag one above). Citrus-y,and also a bit tart,though not as much as the Miehana. It also has more kick thanks to the three ounces of rum. A good summer BBQ drink.

Mix #299 Last Rites

3oz aged Martinique rum* 3/4oz lime juice 1/2oz passionfruit syrup 1/4oz falernum 6oz crushed ice

Blend at high speed for 5 seconds and pour into tall glass. Top with ice to fill.

*I used Rhum Clement VSOP.

Our final mixing is a classic Tiki drink from the famous Mai-Kai bar,it was created by Mariano Licudine,AKA,“The Houdini of the Liquids” in the 1950's. This is very rum forward,so use a rum you like. It's got a touch of sweet,lots of funk,and plenty of kick. Couple of these and you will need last rites.

So stay tuned for the big tres-aught. Until then,hipa hipa i ke ola!

[mixergiltron]

A spoonful of medicine helps the sugar go down.

Your Uncle Giltron has been broadening his palette,and my latest mixer has been Fernet-Branca. I don't generally go for bitter,but I wound up getting a bottle to try and found that it's actually quite good when mixed properly. And I'm in good company on this. In many bars,the 'bartender's handshake' is a shot of Fernet. And the national drink of Argentina is Fernet con Coca,Fernet-Branca mixed with Coca-Cola. In fact,they go so crazy for it down there,that 75% of Fernet’s supply is exported to Argentina! 45 million Argentinians and 700,000 bartenders can't be wrong,so let's find out more about this classic elixir.

Fernet is a kind of amaro(Italian for 'bitter'),which are bittersweet herbal liqueurs used to aid in digestion. Campari,Aperol,and Averna are also famous amaros. It was invented in Milan in 1845 by a self-taught herbalist named Bernardino Branca. He was trying to create an natural remedy for cholera. It was marketed as a pick-me-up and as a cure for worms,fever,the aforementioned cholera,and even for menstrual pain and states of anxiety. Well I don't know about all of that,but at 39% it's liquor-grade,so if you drink enough it'll do something for you. It’s still made just outside of Milan and follows the original recipe of 27 ingredients,most of which remain a secret but are rumored to include Chinese rhubarb,quinine,chocolate,saffron, and even myrrh. Since 1886,the company has been publishing annual calendars with works by well-known artists. The famous eagle-and-globe logo was designed in 1893 by Leopoldo Metlicovitz. On the 5th of March,1876,a Fernet-Branca ad appeared in the first ever edition of what would become Italy’s main national newspaper,Il Corriere della Sera. Almost immediately,doctors,head physicians,and directors of care homes began praising the recipe,leading to Fernet-Branca's immense popularity.

So without further ado,let's try some of this 'medicinal compound'.

Mix #287 Black Sea Swizzle

1oz rhum agricole blanc* 1/2oz light overproof rum** 1/2oz Benedictine 1/2oz lime juice 1/2oz passionfruit syrup float Fernet-Branca

Add everything except Fernet to a tall glass with ice and swizzle. Top with 1/4-1/2oz Fernet.

*I used Duquesne. **I used Wray & Nephew.

From the blog Cocktail Virgin Slut comes a drink that's super funky and herbal with good kick. If you dig the funk,you'll like this.

Mix #288 The Mutineer's Gambit

3/4oz rhum agricole vieux 3/4oz dark Jamaican rum 1/2oz Fernet-Branca 3/4oz pineapple juice 3/4oz lime juice 1/2oz ginger syrup 1/2oz 2:1 simple syrup dash Angostura bitters

Shake or blend everything except Fernet. Pour into tall glass and top with Fernet.

Created by mixologist Justin Oliver,this is very herbal and a bit bitter with ginger burn on the end. There's also a good bit of funk and the Wray gave it some kick. A good drink for bitter and funk fans.

Mix #289 Tenebrism

1.5oz dark Jamaican rum 1/2oz 'funky' Jamaican rum* 1oz white grapefruit juice 1oz pineapple juice 1/2oz lemon juice 1/2oz cinnamon syrup 1/8oz Fernet-Branca 8 drops Absinthe dash Angostura bitters

Blend with 6oz ice and pour into double rocks glass.

*Per suggestion,I used Wray & Nephew.

Mixologist Craig Hermann brings us a very flavorful and complex drink. There's a mix of citrus and herbal with cinnamon burn on the end. I used Wray & Nephew for the 'funky' rum per a suggestion on Facebook,and that gave it a good kick. I liked it. An interesting drink for folks who want to try something different.

Mix #290 Oh Captain My Captain

1oz Plantation Stiggins' pineapple rum 1oz Plantation OFTD rum 1/2oz Smith & Cross rum 1/2oz falernum 1/2oz lime juice 1/2oz lemon juice 1/2oz cinnamon syrup 1 tsp Fernet-Branca 6 drops absinthe

Flash blend or shake with ice. Pour into Zombie glass. Fill with crushed ice.

I shook this mixing from bartender Chad Austin. Very herbal with a cinnamon burn on the end and plenty of kick. Kind of a Fernet Zombie.

Mix #291 The Alligator

2oz Fernet-Branca 1/2oz orange curacao 3/4oz lime juice 1/2oz cinnamon syrup

Shake with ice and strain into double old fashioned glass over a large rock of ice.

Brent Falco currently works for a gin company,and can whip up a proper Tiki drink. This is a challenging drink;you need to like Fernet to like this(I did). Very herbal,a touch bitter,with cinnamon burn on the end. If you liked the Mutineer's Gambit,you'll dig this.

Mix #292 Sea Beast

1.5oz Clement Rhum Agricole VSOP 3/4oz Fernet-Branca 3/4oz lime juice 3/4oz passionfruit syrup 1/2oz simple syrup

Shake with ice and strain into highball glass with fresh ice. Top with grated nutmeg.

From Brad Smith at bar Latitude 29,this is sweet and herbal with plenty of funk and some spice from the nutmeg. Quite nice.

Mix #293 Beehive

1oz Appleton Estate Signature 1/2oz Smith & Cross 1/2oz Fernet-Branca 3/4oz lime juice 3/4oz honey syrup

Shake with ice and strain into coupe glass.

Created by Brandon Bramhall at Attaboy in NYC(named best bar in North America 2022),this starts sweet,then the herbal and bitter kick in. The S&C gives it good kick. I liked the way the drink consistently shifted from sweet to herbal.

Mix #294 Summer Strychnine

2oz Smith & Cross 3/4oz Fernet-Branca 1/4oz Green Chartreuse 1oz lime juice 1oz simple syrup

Shake with ice and strain into rocks glass with fresh ice.

Our final round comes from Sandy Levine at Oakland Art Novelty Company. Very herbal and a touch bitter,it's quite strong. Bitter fans will dig this.

So pick up a bottle of Fernet and make a couple cocktails. Doctors said it was good for ya!

[mixergiltron]

Fool me once….

Well,there's no fool like an old fool,and your ol' Uncle Giltron got punked by the master hisself. Don the Beachcomber. You see,I found this recipe on Facebook for Don's 'Mai Tai'. Now I am aware that there was controversy over who actually created the Mai Tai,whether it was Don or Trader Vic(spoiler alert,it was Vic),and I am aware that Don had a version,so when I found this recipe purported to be Don's,I figured I'd give it a try.

Don Beach Mai Tai

1.5oz dark Jamaican rum 1oz Cuban white rum 1/2oz Cointreau 1oz grapefruit juice 3/4oz lime juice 1/4oz falernum 1 dash absinthe 2 dashes Angostura bitters

Shake with ice and strain into glass with shaved ice.

So yeah,that was a waste of rum. It turned out to be a hot mess. I upped the falernum and added some Demerara syrup to try to help,but I couldn't finish it. I did some more digging around the internet,and most of the legit sounding recipes have the same ingredients,just in slightly different amounts. So maybe this is Don's Mai Tai,but I gotta say,as much as I love Don's work,there's a good reason why Vic's recipe survived.

So ol' Don got me. At least I can save the rest of you from wasting your rum. Have a real '44 and enjoy it. Booyakasha!

[mixergiltron]

Heering today,gone tomorrow.

Spring is Nature's Way of Saying, '' Let's Party''. --Robin Williams

It's Cherry Blossom time again in DC,and they'll be in peak bloom any time now. Make sure you get out and see them before the pink all turns to green. And as the cherry blossoms are a classic,here are three classic Tiki drinks for the occasion. Enjoy!

Mix #284 Cherry Blossom Cocktail

1oz cherry brandy* 1/2oz apricot brandy dash orange curacao** dash grenadine** dash lemon juice**

Shake with ice,strain into chilled cocktail glass. No decoration.

*I used Heering. **I used 5ml.

From the 1937 cocktail book,Liquid Gems,this was considered and strong drink back in the day because liquors back then could be 100 proof or more. Nowadays it's pretty tame. It tastes like tart cherry and the bright red color looks pretty in a Mai Tai glass. A nice low octane cocktail.

Mix #285 Sloe Gin Singapore Sling

1.5oz sloe gin 3/4oz dry gin 3/4oz cherry brandy* 3/4oz apricot brandy 1/2oz lime juice 1/4oz simple syrup seltzer to top

Swizzle in highball glass with cracked ice,top with seltzer.

*I used Heering.

Also from a 1937 cocktail book,Famous New Orleans Drinks and How to Mix'Em,this also had a tart cherry taste,but you could taste gin as well and it had decent kick with some fizz. Think of it as an enhanced version of the previous cocktail.

Mix #286 Cherry Blossom Punch

2oz Cuban style white rum 1oz lime juice 1oz fassionola red 1/2oz grenadine 2 dashes Angostura bitters

Blend with ice and pour into Hurricane glass.

What better way to round this out than with a Donn the Beachcomber classic. Sweet and fruity,but not too sweet,this was quite good. And if you want to give it some real kick,sub in some Wray & Nephew overproof. The petals won't be the only things falling.

So get on down to the Tidal Basin this weekend,and soak up the pink and white vibes. And if you can't make it,here's some pics to tide you over until next year. Aloha!

[mixergiltron]

Erin go bragh-less.

So it's time for St Patrick's day again. I tried to find some mixes,but there isn't much out there. There are drinks that are green,but not many dedicated to this holiday,and most of them aren't very good. I was able to find one that worked:

Mix #281 Patrick's Pina

2oz Irish whisky 2oz pineapple juice 1oz orange juice 1/2oz cream of coconut 1/4oz lime juice 1/4oz simple syrup

Blend with ice until slushy and pour into black footed pilsner glass.

From Trader Vic's comes a St Patty's Pina Colada. It basically tastes like a Pina Colada except with whisky instead of rum. Try it if you'd like a tropical whisky drink.

Here's a fun fact,do you know what holiday also falls on March 17th? The ancient Roman festival of Liberalia. This was in honor of Liber Pater,the god of fertility,and his consort Libera. In rustic areas,a procession featuring a large phallus was carried throughout the countryside to bring the blessings of fertility to the land and people,and to protect the crops. At the end of the parade,a 'virtuous and respected' matron would place a wreath upon the phallus. Then they would have a coming-of-age feast for Roman boys entering adulthood.

So what does this have to do with Tiki? Well first it was celebrated by drinking,so I'm down for that. Second,it's where Liber & Co got the inspiration for their name from. And since they make syrups used in Tiki mixes,that's good enough for me. So let's celebrate Liberalia everybody!

Mix #282 Cesar's Rum Punch

2oz Rhum Barbancourt 8yr rum 2oz lime juice 1oz grenadine 1/4oz simple syrup 3 dashes Angostura bitters

Shake with ice and pour into Collins glass.

Ok,so the Cesar this was named for wasn't the Roman emperor Caesar,but the name's close enough. And we have our Tiki tie-in because Joseph Cesar served this classic in the 1930s at the Hotel Oloffson in Port-au-Prince,Haiti. This is a very interesting drink in that it's just like Sweet Tarts candy;it starts out with a sweet grenadine flavor,then you get the tart lime. What's impressive is that it holds this sweet/tart flavor through the whole drink. Definitely give this one a try and be sure to use Rhum Barbancourt since this drink was created in Haiti with this rum.

Mix #283 Tantric Moped

1.5oz dark aged Barbados rum 1/2oz pineapple rum 1/2oz Amaro di Angostura* 1/2oz velvet falernum 1/2oz cinnamon syrup 1/2oz lime juice

Shake with ice and pour into tall glass.

*I made my own with 50:50 Angostura bitters and simple syrup.

Created by bartender Jim Freeman,this sounded good and the name went right along with this festival. A nice drink with spice and cinnamon burn,I actually didn't taste any of the pineapple rum,but liked it anyway. Hey,rule #2 in effect,and if you use Dr Bird's 114 proof pineapple rum,you won't care.

So wear green or parade around with a phallic symbol. Whatever works for you,there's a cocktail that'll make it even more fun. Enjoy!

[mixergiltron]

Your bon temps are about to rouler…

“Everywhere else, it’s just Tuesday.” It that time of year again mes amis,and I got l’agniappe for ya cher. While Mardi Gras isn't really Tiki,it is a big party featuring drinks made with rum,avoir donc c'est!

First up is the Rum Runner,a traditional Mardi Gras libation. The story goes that it was created in the early '70's by John Elber,manager of the Holiday Isle Tiki Bar(which became the Tiki Bar at Postcard Inn,and is now the Three Waters Resort & Marina) when he was clearing out old bottles,and decided to use the contents to make a drink. And a legendary cocktail was born. But long before this(possibly before John was born) there was a much different Rum Runner in the classic 1937 manual,Famous New Orleans Drinks and How to Mix'Em. If you remember from last year(and if you remember last year you obviously didn't have enough Hurricanes)this is the same tome I got Tangipahoa Planter's Punch and the Jean Laffite Cocktail from. So let's start with a blast from the past:

Mix #277 1937 Rum Runner

1.5oz dark rum 2oz pineapple juice 1/2oz lime juice 1/4oz simple syrup 1 dash Peychaud's bitters

Shake with ice and pour into glass.

This came out a bit tart,if I were to do it again,I'd up the simple,maybe even use Demerara syrup(and maybe rum). The original recipe was in jiggers,ponies,and spoons,so I translated it into contemporary measurements that your Diffords jigger will measure. If you're into tart drinks or daiquiri riffs,I think you'll like it.

Now as I said,the Rum Runner is a classic drink,but that also means there are numerous versions,many not all that good. But don' worry cher,your Uncle Giltron won't let you waste your rum. I tried seven different recipes to bring you one that is good enough to serve your friends in your home Tiki bar:

Mix #278 Rum Runner

3/4oz 151 Demerara rum 1.5oz lime juice 7/8oz blackberry brandy 7/8oz creme de banana 7/8oz grenadine

Blend or shake with ice and pour into pint glass or Tiki mug.

This was hands down the best of the bunch,and good enough for me to add to my regular roster. If your jigger doesn't do eighths,just measure out 25ml,or just use a full ounce. This is a sweet drink,but you can still taste all the ingredients. And don't be scared off by the 151,the three quarters of an ounce won't do too much damage.

Mix #279 The Curse of Jean Lafitte

1.5oz aged Barbados rum* 1/2oz overproof Jamaican white rum* 1/2oz overproof Demerara rum* 1oz cognac 1oz falernum 1oz lime juice 1oz lemon juice 1oz pineapple juice 1oz fassionola red syrup 1/2oz orgeat 1/4oz Peychaud's bitters

Shake with ice and pour into drinking vessel.

*I used Plantation Barbados 5yr,Wray & Nephew,and Lemon Hart.

Brian Maxwell once again brings us a delicious concoction that's sweet with some spice. It was originally intended to be shared,so I cut it in half. Drink the whole thing and you might just find yourself waking up on the sidewalk of Rue Bourbon wearing a bunch of beads. And just to show off his bartending skills,check out this amazing pirate ship garnish he made:

(i wish I was that talented)

Mix #280 Baron Samedi

1.75oz dark rum 3/4oz lime juice 1/4oz cinnamon syrup 1/4oz falernum

Shake with ice,strain into chilled cocktail glass,garnish with a gris-gris.

From the owner of the Big Easy Tiki bar Latitude 29,the one and only Beachbum Berry,comes a daiquiri riff that's got some cinnamon burn and spice. A bit tart,but I think daiquiri fans will dig it. Just remember to break out the good rum lest the Baron is offended and comes for your soul.

Mix #281 Throws and Maskers

1.5oz Demerara rum 1/2oz Smith & Cross rum 1oz lime juice 1oz falernum 1/2oz passionfruit syrup 2 dashes Peychaud's bitters 2 dashes Angostura bitters

Shake with ice and double strain into Collins glass with fresh ice.

Certain Disney parks have members-only VIP dining clubs called Club 33. It costs way more than I can afford to be a member(and I bet they wouldn't let me in with my fez anyway),but you can have a taste of what they serve thanks to your Uncle Giltron's efforts ferreting out obscure recipes on the web. The original recipe was confirmed by a former Club 33 bartender,but since they use BG Reynolds non-alcoholic falernum,passionfruit juice,and uncommon bitters,I converted it to use more common ingredients. The result has a nice sweet/tart blend with spice and plenty of kick. And if you hold up your pinky while drinking it,you'll be classy like them there rich folk.

So mix yourself a cocktail,put on your beads,and have yourself a fais do-do.

“Only in New Orleans could one take a snooze in the afternoon, have a cocktail for breakfast, and still be right on time.” — Anne Rice

[mixergiltron]

What is love?

Meh. Yeah,here we are again,another Valentine's Day. And your Uncle Giltron is still flying solo. I can't give you any dating advice,but I can show you some Tiki cocktails that might help. Enjoy!

Mix #271 Mary Pickford

1.5oz blended lightly aged rum* 1.5oz pineapple juice 1tsp grenadine 6 drops Luxardo maraschino liqueur

Shake with ice and double-strain into chilled coupe glass.

*I used Denizen 8yr.

First up is a drink named in honor of legendary silent film actress Mary Pickford. She was so beloved at the time she was dubbed "America's Sweetheart". She not only defined the archetype of ingénue,but she was a heck of a businesswoman,co-founding United Artists with other big-name actors. Just the kind of gal you'd take to the alter. This particular recipe is from Smugglers Cove,and is based off the cocktail created in Cuba's Hotel Nacional where she stayed in the 1920's while filming a movie with husband Douglas Fairbanks. The original used white rum,but dark rum works well in this. It's a bit tart,but I would say it's an improvement over the Hemingway Daiquiri. Daiquiri fans will dig this.

Mix #272 Vicious Virgin(Don Beach)

1oz gold Virgin Islands rum 1/2oz light Puerto Rican rum 1/2oz lime juice 1/4oz falernum 1/4oz simple syrup

Flash blend with ice and pour into Mai Tai glass.

What's vicious about this virgin? She's tart. If you like tart you'll dig this,but I added some agave syrup to finish it. Created by Donn Beach around 1937,it was featured in his book Hawaii Tropical Rum Drinks & Cuisine. With only one and a half ounces of rum it's low wattage,so it's a good choice if you're trying to make a good first impression.

Mix #273 Vicious Virgin #2

3/4oz white rum 3/4oz blanco tequila 1.5oz grapefruit juice 3/4oz lime juice 1/2oz orgeat 1/4oz blue curacao

Shake with ice and strain into chilled coupe glass.

Another tart drink,this one features tequila and comes from the Pago Pago in Tucson,AZ. Not quite as tart as the original,but enough that you should like your sour if you want to try this.

Mix #274 Impatient Virgin

3/4oz Appleton Special gold rum* 3/4oz white Virgin Islands rum 3/4oz lime juice 3/4oz orange juice 1/4oz falernum 1/4oz grenadine 1/2tsp fassionola syrup

Blend with ice and strain into coupe glass.

*I used Bacardi Gran Reserva Diez since the Appleton is discontinued.

The Mai-Kai's riff on Don's Vicious Virgin,this is also very tart. I added more fassionola to finish. Another one for tart fans,and the red color is right for Valentine's.

Mix #275 Dirty Diana

1.5oz Pyrat XO Reserve rum 1.5oz grapefruit juice 3/4oz lime juice 3/4oz agave syrup 1 dash peach bitters

Shake with ice and pour into Collins glass.

So maybe you're tired of tart virgins and want a gal with some experience who's got a sweet side? Well this will hit the spot. A nice sweet/citrus blend gives this proper Tiki drink flavor,and it's light enough to make a good summer drink as well. Dump on a overproof float if you want to get real dirty.

Mix #276 Mai Bloody Valentine

1oz aged Jamaican rum* 1oz aged multi island rum** 1oz blood orange juice 3/4oz lime juice 1/2oz orgeat 1/4oz ginger syrup*** 1 dash Angostura bitters

Shake with ice and pour into Mai Tai glass.

*I used Appleton 12yr. **I used Denizen 8yr. ***Originally 1/2oz.

Finally,we have a proper Valentine red drink from master mixer Brian Maxwell. The original recipe called for a half ounce of ginger syrup,and while I like gingers,that was way too much for me since all I tasted was the ginger. After halving it I liked it much better. It starts out as a slightly sweet Mai Tai and finishes with a ginger burn on the end. You want to be sure to use blood orange juice so it will turn out right. I even went out and got a juicer to squeeze my own:

(see ladies,I know my way around a kitchen)

So forget that nasty pink champagne and show your special someone you care by making them a proper Tiki drink. And ladies,if you don't have someone to make you a Valentine's cocktail,remember I'm still single. Booyakasha!

[mixergiltron]

Rum will make it better.

So here we are. Bet you could use a drink right about now. Well,your Uncle Giltron has been doing some more research into the concoctions known as 'grogs'. Early in my blog I covered the origins of grog,and now I've got some modern grogs that are sure to cure what ails ya'. Enjoy!

Mix #265 Coastal Grog

1.5oz Planteray Stiggins Fancy Pineapple rum 1/2oz Planteray Original Dark rum 2oz pineapple juice 2oz orange juice 1/2oz lime juice 3/4oz coconut water 1/2oz grenadine 1/4oz cream of coconut

Shake well with ice and strain into mug over fresh ice.

From Trader Brandon comes a sweet and citrus-y drink that reminds me of my Corsair Punch,only it's dominated by coconut. Not a powerful drink,but good for folks who like the sweet drinks.

Mix #266 Trader Vic's Grog

2oz dark rum 1oz lemon juice 1oz pineapple juice 1oz passionfruit syrup dash of bitters

Shake with crushed ice and pour into tall glass with ice cubes.

From the back of a bottle of TV's own passionfruit syrup(which I've used many times with great success),this is light and sweet and would make a nice summer drink. Also a simple recipe to remember.

Mix #267 Commando Grog

1.5oz Planteray Original Dark rum 1.5oz Planteray OFTD rum 1.5oz grapefruit juice 3/4oz lime juice 1/2oz falernum 1/2oz orgeat 1/2oz cinnamon syrup 1/2oz allspice dram

Flash blend with ice and pour into mug.

Created by TikiCommando Jason Alexander,this is very Zombie-esque in both taste and kick. Sweet and citrus-y with some spice and cinnamon burn on the end,that OFTD will schmack you like a rolled up newspaper. Be careful with this one.

Mix #268 Doomsayer's Grog

1.5oz Planteray Original Dark rum 1.5oz Planteray OFTD rum 1oz grapefruit juice 1/2oz cinnamon syrup 3/4oz lime juice 1/2oz honey syrup 1/4oz allspice dram 1tsp Don's Zombie Mix*

Shake with crushed ice and pour into snifter glass.

*Don's Zombie Mix = equal parts grenadine/falernum/absinthe/dry curacao.

More mayhem from Jason Alexander,this is a complex drink with a lot going on. It's basically a Zombie riff only sweeter,with some spice and absinthe on the end. And it's got some kick.

Mix #269 Tabu Tabu Grog

2oz Planteray OFTD rum 3/4oz lime juice 3/4oz grapefruit juice 1/2oz passionfruit syrup 1/2oz honey syrup 1/4oz allspice dram 2 dashes Angostura bitters

Shake with ice and strain into double old fashioned glass with crushed ice.

Created by Marie King of the Tonga Hut,this is another sweet drink with spice on the end. And you will feel the OFTD. If you want sweet and strong,this is your drink.

Mix #270 Jet Grog

1oz Hamilton 151 rum* 1oz Don Q Reserva 7* 1oz Coruba rum 3/4oz lime juice 3/4oz white grapefruit juice** 1/2oz falernum 1/2oz cinnamon syrup 1/2oz honey syrup 10 drops absinthe 10 drops allspice dram 1 dash Angostura bitters

Shake with ice and pour into mug.

*I used Lemon Hart 151 and Bacardi Gran Reserva Diez. **I used pink.

Nathan Robinson gives us a complex drink with legit Zombie kick. Sweet,with some spice and light cinnamon burn and absinthe on the end. Basically a sweet Zombie. Be careful with this one folks.

So mix yourself a grog,put on some Tiki music,and let the rum do its work. And should you have a bit too much grog,well,Uncle Giltron found an infographic that might help. Booyakasha.

[mixergiltron]

What's yuzu with you?

Yuzu is a citrus fruit that kinda tastes like a mix between lemon,orange,and grapefruit. Pierre Ferrand created a special edition curacao with it,and I played with it a bit,using it in my Yellowbeard Grog. In a mixed drink it gives a "brighter" and "sharper" taste than orange curacao(best I can describe it). Now I've found a pair of Tiki recipes that use yuzu,so I can do a proper posting on it. Enjoy!

Mix #263 Yuzu Daiquiri

1oz light rum 1.5oz Pierre Ferrand Yuzu Curacao 1oz orange juice 1/2oz lime juice

Shake with ice and pour into coup glass.

Posted by Kevin Crossman on Facebook,I believe it was created by Jason Alexander. Very citrus-y and tart. A bit too much for my taste,but if you like tart give it a shot.

Mix #264 Marguerite

3/4oz Citadelle gin 3/4oz Pierre Ferrand 1840* 3/4oz Pierre Ferrand Yuzu Curacao 3/4oz lemon juice 1/2oz simple syrup

Shake with ice and double strain into coup glass.

*I used brandy.

Not to be confused with the martini riff of the same name,bartender Max Karlin's drink is very daiquiri like. It's tart(but not too tart),citrus-y,and gives a gin finish. If you like gin drinks you should give this a try. Also good for daiquiri fans who want to try something a little different.

So if you want to do some mixing exploration,pick up a bottle of yuzu curacao and play around with it. Makes for a nice Mei Tai.

[mixergiltron]

Freaky clown lovin'.

Hauʻoli makahiki hou! Your Uncle Giltron is back for another year of fun and frivolity. Now,some of the more jaded of you might think this post has some veiled political message(something about the state of politics in the USA),but I can assure you it is a hundred precent pure Tiki. You see,BG Reynolds has brought back their Clown Sirop! They take orders,and when they reach a certain number,they produce a batch. And your Uncle Giltron just can't get enough of this magic elixir. Most of the following recipes were created by mixing genius Jason Alexander(the bartender,not the actor),who's so good at mixing that he can create a winner by putting together ingredients in his head without even tasting them. So without further ado,let's start clowning around. Enjoy!

Mix #255 Barnum & Bailey's Planter's Punch

1.5oz aged Jamaican rum 1/2oz overproof rum 1oz lemon juice 3/4oz circus peanut syrup 1/4oz Don's spices #2*

Shake with ice and pour into tall glass while whistling "Entry of the Gladiators".

*Don's Spices #2 = 1:1 vanilla syrup and pimento dram

A complex drink,sweet with a bit of spice,you can taste all ingredients. The overproof gives it kick. Very nice.

Mix #256 Big Top Mai Tai

2.5oz Plantation Xaymaca rum 1.5oz lemon juice 1oz circus peanut syrup 1/2oz passionfruit syrup 1/2oz orgeat

Shake with ice and pour into Mai Tai glass.

Very sweet and fruity,almost touristy,but still a proper Tiki drink. Two and a half ounces of rum give it decent kick. If you like sweet you'll love this.

Mix #257 Clown Sling

2oz gin 1oz lemon juice 1oz circus peanut syrup 1/4oz cherry heering 1/4oz allspice dram 4 dashes Angostura bitters 2oz seltzer

Shake everything except seltzer with ice and pour into glass. Top with seltzer.

A Singapore Sling riff,this is sweet with the gin coming forward. Sling and Saturn fans will love this.

Mix #258 Clown's Own Punch

1.5oz dark Jamaican rum 1oz light rum 1oz lemon juice 1oz circus peanut syrup 1oz soda water

Shake with ice and pour into a pilsner glass.

This is rum forward with a clown aftertaste. You'll want to use good rum for this since you'll really be able to taste it. An excellent drink for someone who doesn't think they'd like clown sirop.

Mix #259 Not my Circus, Not My Monkey’s

1oz Plantation OFTD rum 3/4oz Plantation Xaymaca rum 3/4oz Plantation Original Dark rum 1.5oz lime juice 1oz circus peanut syrup 3/4oz Don's Mix* 1/4oz Luxardo Maraschino liqueur 1tsp Don's Zombie Mix** 2 dashes Angostura bitters

*Don's Mix = 2:1 white grapefruit juice to cinnamon syrup **Don's Zombie Mix = equal parts grenadine/falernum/absinthe/dry curacao

Our final Jason Alexander drink is a very complex one;there's all sorts of flavors running around in here. Sweet,citrus,cinnamon,the bite of Luxardo,and a touch of absinthe. It's got some kick too. A serious Tiki drink to showcase a silly sirop.

Mix #260 Chimp Cocktail

2oz Ultimate Mai Tai blend* or blended Navy rum 1oz lime juice 1/2oz circus peanut syrup 1/2oz banana liqueur

Shake with ice and pour into Mai Tai glass.

*UMT blend is 1/2oz each of Appleton 12yr,Smith & Cross,Plantation Xaymaca,and OFTD.

From Kevin Crossman comes a Mai Tai riff with a nice sweet/tart blend. Like Clown Punch,you can really taste the rum. I used the UMT blend,but Hamilton Navy Grog Blend or Plantation Mister Fogg would both work well. Has a good kick either way. A tasty riff on a classic.

Mix #261 Hurriclown

1.5oz dark Jamaican rum 1/2oz overproof Demerara rum 1oz lemon juice 3/4oz circus peanut syrup 1/3oz(10ml) passionfruit syrup

Shake with ice and pour into Mai Tai glass.

Another Crossman recipe,this may be my new favorite clown drink. It has a nice sweet/citrus balance with some funk from the rum. I used Appleton 12yr for the dark,but both Plantation OFTD and Lemon Hart 151 are good for the overproof,depending on whether you want this to be high octane or jet fuel. This is going in my regular roster.

Mix #262 A Clown Got Us Into This

1.5oz light rum 1/2oz overproof Jamaican rum 1.5oz lime juice 1/2oz banana liqueur 3/4oz circus peanut syrup 1/8oz grenadine 2 dashes orange bitters

Shake with ice and pour into Mai Tai glass.

From Rodney Stanton of the South SF Bay Ohana online meetup,this has rum on nose and is sweet with a grenadine and clown finish. The lime keeps it from being too sweet,so it's a nice balanced drink.

So sit back,have a cocktail,and watch the clowns. Booyakasha!

[mixergiltron]

Mele Kalikimaka!

One final Xmas Tiki cocktail from master mixer Brian Maxwell. This would even put the Grinch in the Xmas spirit. Enjoy!

Mix #254 Festivus Miracle

1.5oz Demerara 151 rum 1oz cherry heering 3/4oz lime juice 1/2oz falernum 1/2oz vanilla syrup 5 dashes Angostura bitters 2 dashes absinthe

Fill a Collins glass halfway with crushed ice,add ingredients,and swizzle. Top with more ice,mint sprigs,and grated mace.

(Mace is a spice similar to nutmeg,but more spicey than sweet. I don't have any,so I went without,and was still very happy with the drink.)

Sweet and funky with an absinthe finish,this'll knock the reindeer off your roof with an ounce and a half of 151. Put a double out for Santa and yours will be the last house he stops at.

So I'm signing off until the New Year. In the meantime,here's a Xmas message from Elvira. See ya in 2025 folks!

[mixergiltron]

These will make you feel jolly.

Happy holidays folks. Here's two more mixings to help you relax after Xmas shopping at the mall. Enjoy!

Mix #252 Carol of the Beach

3/4oz aged Puerto Rican rum 3/4oz aged Jamaican rum 3/4oz 151 Demerara rum 3/4oz lime juice 3/4oz pineapple juice 1/2oz passionfruit syrup 1/2oz grenadine 1/4oz vanilla syrup 1/4oz allspice dram

Shake with ice and pour into pearl diver glass. Top with Xmas present candies,powdered sugar,and grated nutmeg.

Another winner from Brian Maxwell,this is a sweet drink with spice on the end and good kick. I would almost call it tourist-y,but then so is my Corsair Punch,so who am I to judge. A good drink for non-Tiki guests at your party.

Mix #253 Christmas at Sea

2oz spiced rum 1/2oz lime juice 1/2oz pineapple juice 1/2oz falernum pinch of sea salt*

Shake with ice and strain into Collins glass with fresh ice.

From the Snake Oil Cocktail Company comes a drink with a sweet/tart blend that mixes citrus and spice. I mixed it twice,once with salt and once without. I'd leave the salt out unless you like a salty aftertaste. Otherwise it's a nice festive cocktail.

So kick back with your favorite holiday tunes and a Tiki cocktail. Mele Kalikimaka!

[mixergiltron]

'Tis the season…

Hauʻoli Kalikimaka e oʻu mau hoa! It's once again the Xmas season and your Uncle Giltron knows you've been naughty,so here are some Xmas Tiki drinks for you to enjoy. These three come from master mixologist Brian Maxwell,whose wonderful concoctions I've blogged about numerous times in the past. The man can seriously mix. So without delay,here are the mixings. Enjoy!

Mix #249 Dance of the Sugar Plum Duppy

1.5 oz aged Barbados rum* 1/2oz dark overproof Jamaican rum* 1.5oz pineapple juice 3/4oz lime juice 3/4oz fassionola 1/2oz ginger syrup

Shake with ice and pour into Collins glass.

*I used Plantation Barbados 5 Year Old and OFTD.

A sweet drink with plenty of ginger burn on the end. Has a bit of kick,but not too strong. A good drink for folks who like sweet Tiki drinks.

Mix #250 The Night Santa Went Crazy

1oz 151 Demerara rum 1/2oz Smith & Cross rum 3/4oz lime juice 1/2oz cinnamon syrup 1/4oz ginger syrup 1/4oz allspice dram 2 dashes Angostura bitters 1 dash absinthe

Shake with ice and pour into Collins glass or snifter. Garnish with powdered sugar and mint.

Wooo! Santa would've been acting crazy after a couple of these. This is a flavor explosion of spice and ginger burn with some real kick. If you wanna have a grownup holiday party,serve these. I will be adding this to my roster.

Mix #251 Elves of the Caribbean

1oz blended Scotch whisky 3/4oz rhum agricole vieux 1oz white vermouth(sweet) 3/4oz lemon juice 1/2oz orgeat 1/4oz ginger syrup 1/4oz allspice dram

Shake with ice and pour into Zombie glass. Top with powdered sugar and grated cinnamon.

Aww we want the funk! Serious funk here with the agricole and Scotch coming through,a bit of spice,and more ginger burn on the end. If you like funky drinks,this is your glass of Xmas cheer.

I hope this trio of deliciousness will help make you merry. Now you may have noticed,that all three of these drinks contain ginger. That's because your Uncle Giltron loves him some ginger. I mean,who wouldn't want to find a ginger in his stocking(or in stockings).

[mixergiltron]

Thank you Donn Beach.

It's that time of year again. When we all gather round with family and friends to enjoy a good meal,be thankful for what the year has brought us,and have a Tiki cocktail with dinner. I recently was able to watch the movie,The Donn of Tiki,a Kickstarter funded documentary about the life and times of Ernest Raymond Gantt,AKA,Don the Beachcomber. It was an excellent film,one of the best docs I've seen,and I highly recommend it to Tiki aficionados,as well as anyone interested in seeing the exploits of a genuine trendsetter.

(there's your Uncle Giltron in the credits as a backer)

Don basically created the Tiki lifestyle we know today. I won't go into a deep dive about Don,since I can't do the justice this film did,but I can tell you the story of one of his signature drinks.

Don's most famous drink is of course the Zombie,but a drink that many haven't heard of is the QB Cooler. Created in 1934,the recipe was dug up from the dirt of time by Tiki historian Beachbum Berry. The "QB" stands for Quiet Birdmen from an aviation fraternity called "Ye Anciente and Secret Order of Quiet Birdmen". Rumor has it that Trader Vic tried one in 1937,and used it as the basis for his penultimate cocktail,the Mai Tai. In fact,there was serious debate about who actually created the Mai Tai until 1970 when the matter was settled in Vic's favor. The Cooler tastes nothing like a Mai Tai,but given that both men were known as embellishers,it's anyone's guess what really happened. In any case,it's a very nice cocktail that deserves to be in any roster of Tiki recipes. Enjoy!

Mix #248 QB Cooler

1oz dark rum 1oz gold rum 1/2oz Demerara rum 1oz orange juice 1/2oz lime juice 1/2oz honey syrup 1/4oz falernum 1/2tsp ginger syrup 2 dashes Angostura bitters 1oz club soda

Blend everything with 4oz of crushed ice for 5 seconds and pour into glass.

Sweet and honey forward,with a bit of spice at the end,it's an easy drinking cocktail. You can easily upgun it by using 151 for the Demerara rum,but otherwise it has a decent kick. A great drink for folks who like honey and/or sweeter drinks.

So have a Beachcomber classic with your turkey,and be thankful for his contributions to the world of Tiki. Hau'oli Lā Ho'omaika'i!

[mixergiltron]

Here's the latest.

The latest issue of Exotica Moderne has just arrived,and it's a good 'un. In addition to some great articles,there's the regular installment of Tiki recipes. Here's a pair I think you'll really like. Enjoy!

Mix #246 Swongo Swizzle

1oz Plantation OFTD 1oz Coruba rum 3/4oz lime juice 1/4oz orange juice 1/4oz falernum 1/4oz cinnamon syrup 1/4oz vanilla syrup pinch of salt*

Combine everything with ice in a tall glass and swizzle.

*I skipped the salt.

Created by Adam Coolong in honor of the surf/exotica band The Swongos,this is sweet with a touch of citrus. The cinnamon and vanilla flavors alternate adding complexity to the drink. I passed on the salt because it messes with my tummy,but you can add it if you'd like. Either way,a nice drink with decent kick. Also check out the band as they're quite good.

Mix #247 Ember Isle

1.5oz Alipus San Luis mescal* 1oz Rhum JM VSOP* 1oz lemon juice 1oz passionfruit syrup 1oz orgeat

Shake with ice and pour into tall glass.

*I used Joven Ilegal mezcal and Clement Rhum Vieux VSOP.

From Exotica Moderne editor Ken Holewczynski comes a sweet and smokey creation. The syrups do a good job of blunting the smoke in that you get it on the nose,but it doesn't overpower the drink despite there being an ounce and a half. This would be an excellent drink for introducing folks to mezcal. Another winner from Ken.

So pick up Issue #25,put on some Swongos,make yourself a cocktail,and settle back for a nice relaxing night. Aloha!

[mixergiltron]

Goin' bananas…

Well,things have been pretty crazy lately,so let's have some fun and monkey around a little. Banana liqueur features in many Tiki drinks,so here's a couple you'll go bananas over. Enjoy!

Mix #243 Banana Dreams

2oz light rum 3/4oz banana liqueur(1oz see below) 1oz pineapple juice 1oz grapefruit juice 1/2oz lime juice 1/2oz fassionola

Shake with ice and pour into glass.

From the menu of the Trader Vic’s in Emeryville,this is sweet and fruity but doesn't really have much banana flavor. I'd recommend upping the liqueur to a full ounce. Not bad,but like I said,it needs moar 'nana.

Mix #244 Banana Afterlife

3/4oz Hamilton Pot Still Black 3/4oz Demerara rum 3/4oz gold rum 3/4oz banana liqueur 3/4oz pineapple juice 3/4oz grapefruit juice 1/2oz lime juice 1/2oz fassionola

Shake with ice and pour into glass.

From bartender/mixologist Doc Parks comes a sweet drink that tastes like banana(with some citrus thrown in). Pick your fav gold and Demerara rums,but definitely use the Hamilton Pot Still black to get the right amount of banana flavor. This will probably work its way into my drink roster. Very nice.

Mix #245 Mister Miami

1oz Lemon Hart 151 1/2oz Jamaican pot still rum 1/2oz banana liqueur 1/2oz maraschino liqueur 1/2oz lime juice 1/2oz lemon juice 1/2oz orgeat

Shake or blend with ice and pour into double old fashioned glass.

Another winner from Nathan Robinson,this was named after what a bartender in Venice,Italy called him for wearing a '40's style Tiki shirt in the bar. It's sweet with a cherry/citrus flavor and banana finish. I finally picked up a bottle of Luxardo maraschino liqueur,so this was made as intended. Be warned,that ounce of 151 will smack you. Too many and you'll be swinging from vines.

So relax and have a cocktail folks,it'll be ok. No reason to do anything crazy.

[mixergiltron]

One more round…

So Halloween may be over,but today is kinda scary,so here's two final scary Tiki drinks. Enjoy!

Mix #241 Frankenstein's Monster

1.5oz Jamaican rum 1/2oz overproof Demerara rum 3/4oz Campari* 1/4oz maraschino liqueur** 1oz pineapple juice 1/2oz grapefruit juice 1/2oz lime juice 1/2oz cinnamon syrup 1/4oz allspice dram

Shake with ice and pour into drinking vessel.

*I used Aperol. **I used Cherry Heering.

From the website The Educated Barfly,this is spicy with a bit of citrus and has some good kick. The original called for double the ingredients,but that would not only make it really strong,but also watered down with all that juice. The half that I did here had plenty of kick and was tasty. Victor would've approved.

Mix #242 Werewolf's Fang

1oz Jamaican rum 1oz overproof Demerara rum 3/4oz lime juice 1/2oz orange juice 1/2oz passionfruit syrup 1/4oz Demerara syrup 1/4oz allspice dram 3 dashes Angostura bitters

Shake or flash blend with ice and pour into vessel.

This Fang riff was created by bartender Nathan Robinson. It has a nice sweet/spice blend and plenty of kick. Just the thing for watching old B&W classics on late night TV.

So don't be scared folks,put on some classic Universal horror and relax with a nice cocktail. And look at the bright side,after tomorrow,no more political ads on TV!