2008 San Francisco Tiki Crawl

by tradertiki on November 3, 2008

Early last month, Tiki Central held its eighth annual Tiki Central Tiki Crawl, a sprawling pub crawl across the greater San Francisco bay area touring tiki bars new and old.  Being that the locations were often many, many miles from each other, it was not so much a “crawl” as a “bus full of drunks”, but the crawl was in spirit nonetheless.

Thursday night started down in San Jose, at the brand spanking new Smoke Tiki, a very modern take on the tiki bar, bringing in Jawaiian and Caribbean influences into the realm of PolyPop.  From there, the bus left to Trader Vic’s Palo Alto, which opened in 2001.  TVPA (as noone would call it) has a more modern look compared to its older brethren in Emeryville, but still carries the same wood oven cuisine and Mai Tais Trader Vic’s is famous for.

Friday was a little closer in to the crawl’s official hotel, the famed Phoenix Hotel of San Francisco. Within walking distance, and up and down a few hills, were Trad’r Sam’s, the Fairmont’s Tonga Room, and the Bamboo Hut.  This was not the night for decent drinks, but the decor of the Fairmont, recently restored, was absolutely wonderful, if a bit far ranging.  I’m not sure Thai, Tiki, and Nautical decor exist in such Harmony anywhere else.

Saturday brought the bus to that lovely little watering hole Forbidden Island, where quite a few of the sginature and seasonal beverages were downed copiously.  This was the place to get a drink, seeing as the Kona Club, for all the decor, couldn’t even get a rum & coke to taste decent.  The Conga Lounge has a lovely space, albeit a bit tight.  Some crawlers not into the cramped quarters walked across the street to George & Walt’s Sports Bar, a convenient Oasis from the Oasees on the crawl.  The night ended at Trader Vic’s in Emeryville.  Opened in 1972, Trader Vic’s Emeryville sports some of the best decor in the Tiki Kingdom, overlooking the scenic Oakland Bay.  The Mai Kai gents played sweet Hawaiiana while the Trader Vic’s buffet opened up, with drinks only $5 each.  It was a very, very good night.

Sunday found most Crawlers on their way home, though a few stayed to make some memories in Play-doh during brunch at Forbidden Island.

What will next year hold?  Probably the same, with everyone just a little older.  Hope to see you on the next one!

See more coverage at TraderTiki.com, and over at Rumdood.  Pictures available at the Tiki Central Official 9th Tiki Crawl picture thread.


TDN 10/30 Wrap-Up — Irish Whiskey

by seanmike on November 3, 2008

(This is a repost from my original on scofflawsden.com - so if you’ve already read that one, you’ve seen this one, too.)

Thanks to some kind of lame excuse that I couldn’t be bothered to remember, Kaiser Penguin had to relinquish control of Thursday Drink Night this week. Laughing maniacally, I seized the opportunity to run it with an iron fist in an iron glove, only if by iron you mean “flabby white flesh”, but also to use the week to try the theme of “Irish whiskey”.

If I’m doing shots at a bar, it seems like they’re almost inevitably Jameson’s. Part of that is that I hang out with my neighbor Conroy a lot and he loves him some Jameson’s (and Redbreast, which I introduced him to). The other part is that as a shot, it’s a smooth whiskey to drink. I could drink a ton more of those than I could of, say, Southern Comfort (a shot that almost put paid to your humble narrator last weekend in Pittsburgh when he was trying to get a SoCo shirt for a rather drunk guy in his party) or Jim Beam (which I haven’t been able to stand since I drank a handle of it on a bus ride from Charlottesville to Miami for a bowl game, but that’s a story for another day).

Conroy pointed out to me the other day, however, that there are very few cocktails seem to use the Irish whiskey. Sure, you have some, a few of which are just variations on drinks using other whiskeys, but I wanted to see what the mixologists on TDN came up with.

We started with one from someone (Will) in my Wednesday night cocktail class, a drink he called the Irish Ambien.

Irish Ambien
1 oz. Irish whiskey
1 oz. vanilla vodka
1 oz. Bailey’s Irish cream
Shake and strain into a cocktail glass

First “real” drink of the night was from jimmyp - and it’ll be after the cut.

[click to continue...]

{ 1 comment }

TDN Wrap-Up

by kaiserpenguin on October 29, 2008

Thursday Drink Night; two lovely chatters typing away on their laptops while drinking new cocktails

For the first time in many weeks, Thursday Drink Night was themeless, and the array of drinks everyone came up with was outstanding. Combinations like tequila and falernum and new uses for cinnamon syrup set the tone of the evening. A bunch of new faces joined us as well, and it was a wild time.

The winning cocktail came after many attempts at using cinnamon syrup and gin together. Nick, a bartender from Milwaukee, came up with this wonderful and refreshing libation. For his efforts, he won himself a bottle of Trader Tiki’s Falernum bitters.

Cinammon Basil Smash

  • 2oz gin
  • 1/2oz lemon juice
  • 3/4oz cinnamon syrup
  • 4-6 decently sized basil leaves
  • ginger beer, to top

Muddle basil with the cinnamon syrup and lemon juice. Fill with crushed ice, add the gin, give it a quick swizzle, and top with ginger beer.

Nick from The Iron Horse Hotel


Fuzzy Martinez

  • 1 1/2oz Jonge Genever
  • 1/2oz creme de peche
  • 1/2oz dry vermouth
  • 3 dashes homemade grapefruit bitters

Stir with ice and strain into a chilled cocktail glass.

Frederic from Cocktail virgin slut

Cinnamon Vixen

  • 2oz white rum (used Mount Gay Eclipse)
  • 1/2oz sweet vermouth
  • 1/2oz lime juice
  • 1/2oz cinnamon syrup

Shake with lots of icy goodness and strain into a frosty vessel.


Cannibal Punch

  • 1/2oz Clement Creole Shrubb
  • 1/2 oz Mt. Gay Barbados Gold Rum
  • 1/2oz Meyer’s Platinum Rum
  • 1/2 oz Cruzan Blackstrap Rum
  • 1/2oz lime juice
  • 1/2oz grapefruit juice
  • 1/2oz maple syrup
  • 1/2 oz Pimento Dram
  • 1 dash vanilla extract
  • 1 dash almond extract

Mix everything with ice in a cocktail shaker except the blackstrap. Pour into an old-fashioned glass and float the blackstrap on top. Set in close proximity to one pumpkin eating another.

John from Misanthropy at its best

  • 2oz Irish whiskey
  • 1/2oz cognac
  • 1/4oz maraschino liqueur

Stir with cracked ice and strain into a chilled cocktail glass.

Craig from Dr. Bamboo


  • 2oz rye whiskey
  • 1/2oz Drambuie
  • 1/2oz maple syrup
  • 2 dashes whiskey barrel aged bitters

Shake with ice and strain into a happy glass.

SeanMike from Scofflaw’s Den

Pueble de Los Angeles

  • 2oz tequila
  • 1oz lime juice
  • 1oz falernum
  • 1/2oz Chartreuse

Shake with cracked ice and pour into a rocks glass.

SeanMike from Scofflaw’s Den


SeanMike: “Honestly I’m finishing off my Naptime and going to the Miller Lite as I hit some WAR and drift off into no-alarm-clock-loveliness.”

Need more detail? Check out last week’s transcript.

Join Us This Thursday!

This week’s TDN is going to be hosted by SeanMike and will feature Irish Whiskey, so if you don’t have a bottle, go out and pick one up. Swing by to the chatroom for brand recommendations or just…

Come chat with us! bar.mixoloseum.com


TDN Wrap-Up and Tasty Announcement

by kaiserpenguin on October 22, 2008

Thursday Drink Night; two lovely chatters typing away on their laptops while drinking new cocktails

Last week’s TDN started with a garnish panel hosted by Tiare and myself with special guest Jeff “Beachbum” Berry. Check out the full wrap-up of the panel and don’t forget the garnish contest!

The tiki-themed TDN brought out all kinds of crazy cocktail ideas, with some really excellent new creations. We used every syrup from falernum to pimento dram and liqueurs from Chartreuse to Cherry Heering, but fret not! Some of the cocktails are actually simple to make!

The winning cocktail of the evening was one that used a spirit not often seen in tiki drinks and at the same time managed to be a fairly carefree creation. Nathan, a fellow Pennsylvanian, created this raved-over mix of gin, ginger, pineapple, and passion fruit. For his skills, he will win his choice of Jeff Berry’s tiki books, autographed by the Bum himself.

The Exotic Passion

  • 2oz gin
  • 1oz lime juice
  • 2oz pineapple juice
  • 1oz ginger syrup
  • 2t passion fruit syrup

Shake with cracked ice until nice and frothy and strain into a chilled mug of success.


The Cocktails

If it weren’t for the simplicity of the Exotic Passion, John’s entry may have been the winner. The Winter in Tortola is an exercise in complexity. The whole time I was making it, I was hoping it wouldn’t be good, because I didn’t want to labor to make it again. Sadly, or not really so, it is complex, delicious, and surely a wonder in the world of tiki drinks.

Winter in Tortola

  • 1oz Lemon Hart 151
  • 1/2oz Cruzan Blackstrap (sub dark Jamaican if unavailable)
  • 1oz grapefruit juice
  • 1/4oz Pimento Dram (slightly less if using St. Elizabeth’s)
  • 1/4oz falurnum
  • 1/2oz passion fruit syrup
  • 2 dashes vanilla extract
  • 2 dashes grapefruit bitters
  • 3 dashes peach bitters

Shake and strain into a collins glass, half-full with crushed ice. Fill with ginger beer and stir a bit.
Top with a generous dollop of Cardamom Cream (see below) sprinkle with freshly ground nutmeg and garnish with a sprig of fresh mint.


Cardamom Cream

  • 1c heavy cream
  • 1 1/2t ground cardamom
  • 1/4c demerara sugar

If freshly grinding your cardamom (preferable) remove the seeds from the pod and grind extremely finely. Mix all ingredients in a chilled mixing bowl and beat until stiff peaks form. Refrigerate.


  • 1oz Bacardi 8
  • 1oz Mount Gay rum
  • 1/4oz pimento dram
  • 1/4oz green Chartreuse
  • 1/2oz Navan vanilla liqueur
  • 1/2oz pineapple juice
  • 1/2oz orange juice
  • 1/4 honey syrup, floated
  • cinnamon, dusted

Swizzle for a -long- time.

Gabriel from cocktailnerd

Kentucky Rum Runner

  • 1oz Dominican rum (Brugal anejo)
  • 1oz gold rum (Old Mill)
  • 1/2oz bourbon (Ezra Brooks
  • 1oz grapefruit juice
  • 1/2oz honey mix
  • 2 dashes absinthe (Lucid)
  • ginger beer, to top

Toss back and forth through the air (at least two feet apart) with two mixing tins and load of ice. Pour into a goblet and top with ginger beer.

Stevi from Two At The Most

  • 1oz dark rum
  • 1oz gold rum
  • 1/2oz Cherry Heering
  • 1/2oz Cointreau
  • 1/2oz lime juice
  • soda water, to top

Build in a lovely cup and top with club soda.

Stevi from Two At The Most

Midnight on the Lanai

  • 1oz dark Jamaican rum
  • 1oz demerara rum
  • 1/2oz lime juice
  • 1oz pineapple juice
  • 3/4oz coffee syrup
  • 8 drops absinthe

Shake with crushed frozenness and pour into a rocks glass.

Craig from Tiki Drinks & Indigo Firmaments

  • 1oz demerara rum
  • 1oz gold rum
  • 1oz gin
  • 1oz lime juice
  • 1oz grapefruit juice
  • 1/2oz falernum
  • 2oz ginger beer, to top
  • orange wheel, for garnish

Build in a wonderfully appropriate tiki glass. Top with ginger beer.


Deep N’ Dark

  • 4oz demerara rum
  • 2oz pineapple juice
  • 1oz passion fruit juice
  • 1oz lime juice
  • 1/2oz ginger syrup
  • 1/2oz cinnamon syrup
  • 1 dash Trader Tiki’s Falernum Bitters

Shake with a plethora of cracked ice and strain over crushed ice. Delicately stab your beverage with a pineapple leaf.

Tiare from A Mountain of Crushed Ice


  • 2oz Appleton 12
  • 1oz bourbon,/li>
  • 1/2oz Liquor 43
  • 1/2oz lemon juice
  • 1/2oz apple juice
  • 1/2oz simple syrup
  • pineapple ring dusted with cinnamon
  • ginger beer, to top

Muddle the cinnamon-dusted pineapple ring with simple syrup. Add remaining ingredients and shake with ice. Strain into a antique tiki mug and top with ginger beer. Garnish with craziness.

Tiare from A Mountain of Crushed Ice


[scratchline]: Absinthe isn’t a good base spirit for anything but insanity.

Join Us This Thursday!

This week’s TDN is themeless, so dig out your maraschino liqueur, absinthe, rhum agricole, Aperol, or whatever suits your fancy. From 7pm EST on we’ll be mixing up new tipulars and enjoying fine cocktail discussion. If you want to find out the prize this week…

Come chat with us! bar.mixoloseum.com



by tiare on October 19, 2008

Last Thursday’s garnish chat and TDN brought out a host of cocktailians, bartenders and new attendees. This was the first time i was involved with a panel. It was very fun and from it i have learned a lot of things. The whole transcript will be posted here at the Mixoloseum blog, but here are a short wrap-up of the things that were said during the chat.

I also want to remind you of the garnish contest Until Oct.30, make a nice cocktail with appropriate garnish. Be creative, be crazy and don’t be shy..Best garnish wins a bottle of this years limited release of Blossa Swedish Glogg.

We wanted to try to cover the most usual garnishes as well as more elaborate or crazy and funny garnish ideas. We showed pictures of cocktails made with these garnishes and the garnish types were discussed.

A short wrap-up of random comments from the chat:

kaiserpenguin -> Hey guys… everyone ready to get started?

Petter -> Garnish! Garnish! Garnish!

kaiserpenguin -> Welcome everyone! I want to introduce Tiare, from A Mountain of Crushed Ice, who over the past week has been putting together a totally awesome panel for everyone. Let’s get started!

tiare -> ok, Hi everyone and welcome to the cocktail garnish chat. Before we start i want to present us: I am Tiare author of “A Mountain of Crushed Ice” and with me is Rick author of kaiserpenguin.com and we are going to discuss cocktail garnishing tonight..

tiare -> We are honored to have Jeff ”Beachbum” Berry with us – author of several famous and outstanding books on Tiki cocktails – Grog Log, Intoxica!, Taboo Table and Sippin`Safari, and author of blog.beachbumberry.com/.

Welcome Jeff Beachbum Berry!

cocktailnerd -> welcome, bum!

bar: claps

bum -> The honor’s all mine….!

cocktailnerd -> bah!

tiare -> Discussion is encouraged so don´t hold back on your comments and ideas! And no question is too silly.

bar: whistles really loudly

tiare -> I also want to announce that we have a Mixoloseum garnish contest!

BonzoGal -> Whee!

tiare -> From today and until the next TDN you make a nice cocktail with appropriate garnish and best garnish wins a bottle of this years limited release of Blossa Swedish Glogg. The details of the contest are on my blog: http://amountainofcrushedice.wordpress.com

kaiserpenguin -> Jeff, before we move on to about a billion more garnish pictures, can you talk a little bit about the history and practice of tiki garnishes?

sylvan -> http://www.goofspot.com/images/tc/coucoucomber-sidebyside.jpg

bum -> The cucumber pic was a good starting point: The most innovative thing about Tiki garnishes was to make the vessel ITSELF the garnish — by serving the drink in a cucumber, a pineapple, coconut, orange, etc bum The next innovation was with ice — by molding an ice cone around the straw, or a shell of shaved ice coating the glass.

Petter -> did that start in tiki-bars?

-> Petter, as far as I can tell it did. Although the Pump Room in Chicago served its Bath House Cure in an ice mold in the early 1940s….

BonzoGal -> Wasn’t Vic’s around pre-WWII? or at least Hinky-Dink’s?

sylvan -> 1934, but I don’t know when they started in with the ice combs

-> these ice combs are not so easy to make

-> agreed

-> Samurai, Donn was the first Tiki guy to use ice molds. Not sure if his ideas predated the Pump Room, but it would have been roughly concurrent …

Stevideter, a swizzle properly swizzled will form a frost on the glass, but that’s not a pre-frozen, specially molded ice sculpt … BonzoGal, Vic’s didn’t go the ice mold route, I think he thought it wasn’t worth the labor-intensiveness and expense!

-> I made an attempt to make the ice comb, it wasnt easy and the result wasnt too good but here you can see:


bum -> And yeah, the combs are a real pain IF you don’t have real shaved ice, which we don’t, but Donn did — he used a Japanese-made shaver, a real beast, that reduced a huge block of ice to moldable powder. During WWII his staff was terrified that if it broke, they’d never be able to replace it

tiare -> the thing is, you want a thin shell and thats what the difficulty is. you really need the shaved ice and i just had a hand mixer

sylvan -> how about the Hamilton-Beach ‘Snowman’? Is that shaved enough?

samuraibartender -> Or those little hand shavers that pop up on ebay once in a while (or the new models they still sell in Japan)

bum -> Right Tiare, the best i’ve been able to do is take crushed ice and run it through a Cuisinart. You can do rudimentary molds that way, but it’s still not fine enough for a true comb … for that you need a professional Snow-cone, or Hawaiian shave-ice, machine, and they cost a fortune.

sylvan -> I’ve seen little cheap hand crank Hawaiian ’shave ice’ machines

bum -> Sylvan, I have one of those shavers! It doesn’t really do the trick, because it just takes too damn long to render enough ice … Dr. B, those Japanese behemoths are long-gone. But again, if you have the $$$ for a pro snowcone outfit, that should do it… but just try to talk your bar manager into shelling out for one!

Petter -> I was thinking, big block and large knife with straight blade…

-> Petter, if you have a block of ice, a shaver (looks kind of like a cheese slicer) will work. Old-school as hell, that’s how Donn’s team did it before the machines…!

Dr. Bamboo -> Quick question about ice cones…put it in the glass after the drink is poured? Or cone first, then pour the drink in around it? Make any difference?

-> Dr., ice cone first. I learned this the hard way — they displace a LOT of liquid volume!


JenTiki -> Jeff, can you tell us a bit about the flaming garnishes?

bum -> Jen, I spent a lot of time trying to figure out how to do those. I started by hollowing out half a lime, floating it on the surface of the drink, filling it with 151, and igniting. Worked if no lights were on.

Better to put a square of toasted white bread in the shell, dousing it with 151, and igniting that. MUCH bigger flame. Martin Cate recommends not using 151, but dousing in pre lemon extract, which has a higher proof

bum -> Back to garnish history: I think — no documentation here though — that flaming iced drinks evolved out of Donn’s original flaming drink, the coffee grog (which itself proabably was inspired by Cafe Brulot and Cafe Dibale from New Orleans)

kaiserpenguin -> http://www.kaiserpenguin.com/i/jessbreathingfire.jpg

kaiserpenguin -> Just dip your finger in 151 and light it on fire.Then use your finger to light something else, then blow out your finger :)

cocktailnerd -> heh

kaiserpenguin -> You might burn a bit of finger hair, but not if you do it quick.

bum -> I just tried your technique, kaiser, I’m sending you the bill


Another way to create a fragrance is to rim the glass with for example a cut up strawberry, or a lime/lemon wedge.or with a different spirit like Absinthe. How important is the aroma and fragrance in cocktails?

JenTiki -> But a mai tai isn’t a proper mai tai without the aroma of the mint hitting your nostrils before your lips touch the glass. Sometimes the garnish is key to the experience of the drink

bum -> Yes, seriously for a sec, a garnish shouldn’t run counterpoint to a drink’s flavor profile, but kitchen staff shouldn’t be handing down rules to bar staff — sometimes breaking culinary rules works just fine with a drink.

BonzoGal -> I slightly crush my mint sprigs in my hand before putting them in the glass for maximum smellage.

stevideter -> slightly crush? come on, spank the suckers!

tiare -> Mint in a Mai Tai: http://www.flickr.com/photos/13618264@N08/2635610590/in/set-72157605359369054/

tiare -> Dashes of bitters is a beautiful garnish in this drink:

PISCO SOUR - By Chris Stanley – http://picasaweb.google.com/SamuraiBartender/CocktailPortfolio1#5196227270426065538

bum -> There are some woodcuts in the 1860s Jerry Thomas book that show elaborate garnishes — fruit peels, mint sprigs, etc., so to aswer Tiare’s question, the practice is almost as old as the cocktail itself…

-> What is practical and possible in a busy bar?

-> I’d imagine garnishes that can be pre-made as much as possible?

bum -> Anything is possible IF you have the staff AND the money to pay them to prep everything in advance — you can do ice cones, molds, hollowed out pineapples & coconuts, etc., you just need the people-power (and the freezer space)


To make a thin /twist spiral with a channel knife, cut firmly and slowly in a spiral manner around the fruit. Then wrap around your finger for a while. This works easier with lime and lemon.

Long thin spiral with a channel knife:


kaiserpenguin -> “slowly” is a huge secret

WILSON - orange http://www.kaiserpenguin.com/i/1_6_07_wilson.jpg – By Rick

CraigH -> I’ve also found turning the fruit and not the knife helps.

bum -> Good idea Craig, I’ve got to try that….

kaiserpenguin -> If you leave a little more of the pith on the orange peel (like in the wilson cocktail), it twists better.

tiare -> TOOLS With a vegetable peeler, either a peeler without a handle like the one on the pics or a y-peeler you get broader twists and spirals. To make short thicker lime spiral (with a vegetable peeler):

Long wide spiral: http://www.flickr.com/photos/13618264@N08/2812713412/in/set-72157606953036381/

kaiserpenguin -> http://www.kaiserpenguin.com/i/garnishtools.jpg - These are pretty much the only tools I use for all my garnishes.

tiare -> here is a stunning drink by CraigH: http://www.flickr.com/photos/melintur/2755208349/in/set-72157602809056181/

-> Very Jerry thomas…

CraigH -> I was purposely trying to do a Jerry Thomas

tiare -> A very popular cocktail garnish is the flower, and here are some beautiful examples:

WAIKIKIAN - http://www.kaiserpenguin.com/i/3_24_06_waikikian.jpg – by Rick

SPINDRIFT - http://www.kaiserpenguin.com/i/5_26_06_spindrift.jpg – by Rick

SCORPION BOWL - http://www.kaiserpenguin.com/i/5_27_08_scorpionbowl.jpg – By Rick

BonzoGal -> Rick, do you choose flowers to go with specific drinks, or just buy a bunch and figure that out later?

kaiserpenguin -> I pull 100% of the flowers out of my garden. I try to match colors, but that’s about it.

kaiserpenguin -> Jeff, is there a history or culture of using flowers (besides orchids) in tiki drinks?

bum -> The Hawaiian Room in NY went nuts with flowers in the 50s .. they actually stuck Bird Of Paradise in a drink (how the glass didn’t spill over I will never know). Trader Vic pioneered the use of gardenias, starting in the Scorpion. But the orchid is/was the preferred floral garnish…

bum -> Also, the Coco Palms in Kauai wrapped a whole, fresh floral lei around their wedding drink (served in a bowl for two)

tiare -> Some thoughts on garnish:

To me, a good garnish not only complements the cocktail but also lift it up to that extra dimension. Its the cocktail`s exclamation mark, the cream of the coffee.

A well crafted suitable garnish helps transforming the cocktail to something that says “Hey, look at me, drink me, i`m good!”

What it takes to make good garnishes?

Passion, imagination and “eye for colors and shapes”, technique and good simple tools. It doesn`t have to be complicated.

tiare -> I want to thank Jeff for attending here and spreading so much knowledge and inspiration!

bum -> My pleasure Tiare…

kaiserpenguin -> Yes, thanks to Jeff for imparting some wonderful tiki knowledge.

SeanMike -> Thanks Jeff!

cocktailnerd -> yay, Jeff!

oysterschnapps -> yes, thanks for the history and answering questions, jeff

bum -> had a great time y’all! Signing off — good night all!

kaiserpenguin -> And thanks to everyone for participating… the amount of knowledge in this room is insane!

tiare -> i hope you all have enjoyed this garnish chat

bum -> Cheers!

tiare -> We will take a small brake now, say 10 mins before the TDN takes off!

kaiserpenguin -> Is everyone ready to create and enjoy new cocktails for the next 7 hours? Because I sure as hell am. And on that note… let Thursday Drink Night begin!

End of garnish chat.

Here are the links to those pics that were shown:

ISARTAL ROSE – By Rick http://www.kaiserpenguin.com/celery-bitters/

GANNT´S CAIPIRISSIMA – By CraigH http://www.flickr.com/photos/melintur/2876323413/

AUTUMN LEAVES – By jeffrey Morgenthaler - http://www.jeffreymorgenthaler.com/2008/autumn-leaves/

BLOOD AND BOURBON – By Rick http://www.kaiserpenguin.com/i/10_11_08_bloodandbourbon.jpg

EXOTICA – By Tiare

MABEL BERRA COCKTAIL – By Stevi - http://www.flickr.com/photos/stevideter/2844851630/

CARIBBEAN PUNCH - By Tiare http://www.flickr.com/photos/13618264@N08/2697170852/in/set-72157606953036381/

BLACK RIVER SIDECAR – By Stevi http://www.kaiserpenguin.com/i/9_22_08_blackriversidecar.jpg

- http://www.flickr.com/photos/melintur/2837669499/


LUAU GROG – By Paul Clarke http://www.cocktailchronicles.com/2007/09/04/luau-grog/

- By Tiare http://www.flickr.com/photos/13618264@N08/2651089676/in/set-

FLAMING GARNISH - By Rick - http://www.kaiserpenguin.com/i/garnish.jpg

– By TraderTiki http://www.flickr.com/photos/tradertiki/1463738096/in/set-72157602208309332/

- FI CONTEST WINNER – By Tradertiki - http://www.tradertiki.com/page/2/

SUNSET OVER THE SEA OF THE MOON – By Tiare http://www.flickr.com/photos/13618264@N08/2910778192/in/set-72157605359369054/

ZOMBIE – by Rick - http://www.kaiserpenguin.com/i/7_3_06_zombie.jpg

ACAPULCO – By Rick - http://www.kaiserpenguin.com/i/5_13_07_acapulco.jpg

PUKA PUNCH – by Rick http://www.kaiserpenguin.com/i/8_18_06_pukapunch.jpg

PINEAPPLE DELIGHT - Mr BaliHai – http://www.flickr.com/photos/90726136@N00/2637417668/in/set-72157603762152307/

PENANG AFRIDIDI – By Tiare - http://www.flickr.com/photos/13618264@N08/2726463792/in/set-72157606953036381/

DEMERARA PAINKILLER – By Tiare http://www.flickr.com/photos/13618264@N08/2766790884/in/set-72157606953036381/

TEST PILOT – By Rick - http://www.kaiserpenguin.com/i/8_1_07_testpilot.jpg

TEST PILOT 2 – by Rick - http://www.kaiserpenguin.com/i/5_5_06_testpilot.jpg

151 SWIZZLE - by TraderTiki – http://www.tradertiki.com/drinks-index/

CHINA CLIPPER – by Rick - http://www.kaiserpenguin.com/i/8_6_06_chinaclipper.jpg

BACKYARD REVIVAL - By CraigH - http://www.flickr.com/photos/melintur/2798686002/

BARLEY FLOWER COCKTAIL -By Stevi http://www.flickr.com/photos/stevideter/2923558682/

KAHIKI MOON – By Tiare- http://www.flickr.com/photos/13618264@N08/2833408575/in/set-72157605359369054/

VINCENTE – By Rick - http://www.kaiserpenguin.com/i/1_19_07_vincente.jpg

PASSION FRUIT DAIQUIRI MAYO RIM – By TraderTiki http://www.flickr.com/photos/tradertiki/1463738654/in/set-72157602208309332/

ICE CONE TOTEM – By Tiare http://www.flickr.com/photos/13618264@N08/2933112392/in/set-72157605359369054/

PAINKILLER -– By Rick http://www.kaiserpenguin.com/i/6_5_08_painkiller.jpg

ARRAK SPICE PUNCH – By Tiare http://www.flickr.com/photos/13618264@N08/2830946505/in/set-72157606953036381/

PEGU CLUB - By TraderTiki http://www.flickr.com/photos/tradertiki/1719030162/in/set-72157602208309332/


MATA`IREA – By Tiare http://www.flickr.com/photos/13618264@N08/2787938372/in/set-72157606953036381/

AKULAPULAPU – By Rick - http://www.kaiserpenguin.com/i/10_7_08_akuakulapu.jpg

PISCO SOUR - By Chris Stanley – http://picasaweb.google.com/SamuraiBartender/CocktailPortfolio1#5196227270426065538

NUI NUI – By Rick http://www.kaiserpenguin.com/i/7_7_08_nuinui.jpg

ARRAK PUNCH - By Tiare http://www.flickr.com/photos/13618264@N08/2830728867/in/set-72157606953036381/

WAIKIKIAN -– By Rick http://www.kaiserpenguin.com/i/3_24_06_waikikian.jpg

SPINDRIFT – By Rick http://www.kaiserpenguin.com/i/5_26_06_spindrift.jpg

SCORPION BOWL – By Rick http://www.kaiserpenguin.com/i/5_27_08_scorpionbowl.jpg

WILSON -orange– By Rick http://www.kaiserpenguin.com/i/1_6_07_wilson.jpg


TDN Wrap-up and Exciting Announcement

by kaiserpenguin on October 15, 2008

Thursday Drink Night; two lovely chatters typing away on their laptops while drinking new cocktails

I am beyond excited for this week’s Thursday Drink Night, and the reasons for my joy are pretty simple:

This Week’s TDN

  1. It starts early, at 6pm EST, and will feature a panel on cocktail garnishes with Tiare from A Mountain of Crushed Ice, who I consider one of the most creative cocktail garnishers out there, myself, and Jeff “Beachbum” Berry, who you all know if you read this blog.
  2. Jeff Berry is going to stick around for a tiki-themed TDN!

Oh, and one more thing: If you’re going to still be at work during the chat, bring in a lemon, lime, and a vegetable peeler. Because there’s nothing like spritzing your monitor with citrus oil in the afternoon.

The Wrap-Up

Last week’s TDN brought out a host of new attendees as well as the usual group of cocktail writers, freaks, and bartenders. Though the theme was honey syrup, it might as well have been Campari, as the beautiful red potion appeared in more than a few creations. The best of which ended up being the highlight of the night. The Campari Dolce was created by Stevi Deter from Two At The Most, and for her efforts she has won herself a bottle of St. Elizabeth Allspice Dram.

Campari Dolce

  • 1 1/2oz gin
  • 1oz Campari
  • 1/2oz honey mix
  • 2 dashes orange bitters

Shake with cracked ice and strain into a chilled victory cup.

Stevi from Two At The Most

An interesting variation ups the honey syrup to 3/4oz and adds in 1/2oz Martini and Rossi Bianco.

Haven’t made it to a TDN yet? Get the details! Or just come Chat With Us now.

The Cocktails

The following two libations require a bit of work, but the pay-off is worth it. Not to mention, homemade raspberry syrup is delicious and should be in way more cocktails.

Funkin’ Raspberry

  • 2oz bourbon
  • 1/4oz maraschino liqueur
  • 1/2oz lime juice
  • 2oz passionfruit juice or 2oz pineapple juice and 2t of passion fruit syrup
  • 1oz raspberry syrup
  • 1/2oz honey mix
  • mint sprig and cherry, for garnish

Shake. Double-strain over crushed or cracked ice, and garnish with a small mint leaf and a cherry. Raspberry syrup: Add 1c fresh or frozen raspberries to 1/2c sugar and 1/2c water and simmer for 10 minutes. Strain to get rid of the seeds.

Tiare from A Mountain of Crushed Ice

Old Haiti

  • 2.5oz Barbancourt 5 star
  • 1oz lime juice
  • 1oz passion fruit juice
  • 1oz honey mix
  • 1 dash TraderTiki’s Falernum Bitters
  • lemon twist, for garnish

Shake with crushed ice and strain into an appropriate tiki vessel.

Tiare from A Mountain of Crushed Ice

In an attempt to further court Fee Brother’s, SeanMike has come up with yet another cocktail including their new cherry bitters. A delicious sour indeed.

Kentucky Spiced Sour

  • 2oz bourbon
  • 1oz honey syrup
  • 1oz lemon juice
  • 1/2oz allspice dram
  • 2 dashes cherry bitters

Shake with lots of cracked ice and strain into an ice-filled rocks glass.

SeanMike from Scofflaw’s Den

The following was nearly perfect for the slightly crispening fall weather. A touch dry, yet still very refreshing.


  • 2oz gin
  • 1oz lime juice
  • 1/2oz honey syrup
  • 5-6 mint leaves

Muddle mint with honey syrup and lime juice. Fill with ice, add gin, and stir.


Another from John:

The New Antiquity

  • 1oz Carpano Antica
  • 1/2oz applejack
  • 1/2 oz dry gin
  • 1/2oz orange juice
  • 1/4 oz honey mix
  • 1/8 oz cinnamon syrup
  • 1/8 oz pimento dram
  • 1 dash orange bitters
  • 1 dash Fee’s whiskey barrel-aged bitters

Build or shake, as you please.


Brandy doesn’t always make its way to the bar during TDN, so it was nice to see such a nice treatment. This next potion came from Marshall, a TDN regular and co-author of Scofflaw’s Den.

A Sidecar to Milan

  • 2oz brandy
  • 1/2oz honey syrup
  • 1/2oz cinnamon syrup
  • 3/4oz ramazzotti
  • 2 dashes whiskey barrel bitters

Shake with ice and strain into a frigid cup of potations.

Marshall from Scofflaw’s Den

The combination of orange and the violette is really nicely featured in this first cocktail, and the swizzle that follows was a hit late into the evening.

Violet Bee

  • 2oz light Puerto Rican rum
  • 1/2oz orange juice
  • 1/2oz honey syrup
  • 1/4oz creme de violette

Shake with crinkled ice and strain into a chilled cocktail glass.

Rick from Kaiser Penguin

151 and Honey

  • 2oz Lemon Hart 151
  • 1oz lime juice
  • 1/2oz honey syrup
  • 8 drops Herbsaint
  • 2 dashes Angostura bitters

Swizzle with a plethora of crushed ice for -at least- one minute.

Rick from Kaiser Penguin

Stevi followed up her winning Campari Dolce with a variation using rum. It was quite interesting, and a tasty mix.

Bitter Jamaican Chocolate

  • 2oz Jamaican rum
  • 1oz Campari
  • 1oz honey syrup
  • 1/2oz lemon juice

Shake with delicious ice and strain into a chilled goblet.

Stevi from Two At The Most


[rhesuspieces00]: Try adding soda water and an egg white. That makes everything better.

Need more detail? Check out last week’s transcript.

Join Us This Thursday!

From 6pm EST on we’ll be garnishing and whipping up new tiki drinks. Prizes and theme will be announced in the chat room sometime this week. And they are sweet.

Come chat with us! bar.mixoloseum.com

{ 1 comment }

Tiki Crawl 8: Day 2

by rumdood on October 11, 2008

I know I know…there’s no write-up for Day 1.  That’s because unlike certain slackers, I had to actually work on Thursday, so I missed the South Bay Day.  I did make it up for Day 2’s crawl through the city, and now I have to run to catch the bus for Day 3 in the East Bay.

Today’s entry is VIDEO!  Enjoy!


TDN Wrap-up and Invitation!

by kaiserpenguin on October 7, 2008

Thursday Drink Night; two lovely chatters typing away on their laptops while drinking new cocktails

Every week I keep writing how we have a great turn out of cocktail writers, bartenders, and spirit lovers alike; I feel like a broken record, but time and again, they flock to Thursday Drink Night. We had a host of newcomers this past week, and the event continues to grow in intensity.

Still wondering what the heck this is? Get the details! Or just come Chat With Us.

A frequent TDN attendee, John, made it his personal quest to win the best cocktail of the evening, and he succeeded. Not only did he come up with a brand new cocktail themed to the debate, he made up a whole crazy blog post to go along with it. John will be receiving his book of choice from MudPuddle Books who re-prints classic cocktail guides no longer available outside of auction.

The Wasilla Thrilla

  • 2oz of your favorite dark, wry (rye) whiskey
  • 1oz juice of a sour lemon
  • 3/4oz angry blue berry syrup
  • 1 big pregnant drop of The Bitter Truth aromatic bitters (sub a couple of dashes of Peychaud bitters)
  • 1t of oily, money-green absinthe

Shake with cracked ice and strain into a chilled cocktail glass emblazoned with pride.


The Cocktails

We had an amazing number of good cocktails come out of the evening, with surprisingly few sent down the drain. At one point in the evening, we were shooting for fifteen, but when the dust settled, we ended up with these nine beauties:

The following two libations were created by our favorite Tiare from A Mountain of Crushed Ice. Give her blog a look if you haven’t; there are some great new recipes up there right now.

Grilled Lime-Ginger Mojito

  • 1 lime, halved and grilled
  • 1t ginger syrup
  • 4 mint leaves and one sprig, for garnish
  • 1oz Havana Club white rum
  • 1oz Havana Club 3 years (or other white rum for each)
  • club soda, to top

Squeeze the juice out of the lime halves into a collins glass and muddle with the ginger syrup and mint. Fill with crushed ice and donate the rum and club soda. Give it a tight stir and garnish.

Tiare, A Mountain of Crushed Ice

Spicy Tastiness

  • 2oz bourbon
  • 1oz lemon juice
  • 2oz orange juice
  • 1/2oz vanilla syrup
  • 1/2oz cinnamon syrup

Shake with ice and plop into a double rocks glass.

Tiare, A Mountain of Crushed Ice

This next potion, as many that night, were group efforts and exemplify the tenor of TDN. The combination of sloe gin and Chartreuse is definitely worth further consideration.

Across the Aisle

  • 1oz sloe gin
  • 1oz chartreuse
  • 1oz lemon juice
  • 1/2oz benedictine
  • 1/2oz dry vermouth

Shake with ice and strain into a chilled cocktail glass.

John, Gabriel from cocktailnerd, Stevi from Two At The Most, Marshall from Scofflaw’s Den, and Rick from Kaiser Penguin

Throughout the night various spirit suggestions are tossed around. To my excitement, many people had Strega on hand. A quick sip alone revealed an array of flavors that would match well with it, so we just made a cocktail with all of them. Surprisingly, it was delicious. If Greek legend can be believed, adventurers took to the sea in search of saffron in Cilicia. It’s with this mystical spice that Strega gets its golden color.

Cilician Voyage

  • 1oz Strega
  • 1oz gin
  • 1oz lime juice
  • 1/2oz grapefruit juice
  • 1/2oz cinnamon syrup
  • 1 dash Fee’s whiskey barrel-aged bitters
  • 1 dash Fee’s grapefruit bitters
  • ginger beer, to top

Make a swizzle!

Marshall from Scofflaw’s Den and Rick from Kaiser Penguin

Spicy rye and funky maraschino make for a simple and elegant cocktail.

Same Sex Benefits

  • 1 1/2oz rye whiskey
  • 1/2oz maraschino liqueur
  • 1oz lime juice
  • 1/2oz simple syrup

Shake with ice and transfer to an arctic cup.

Gabriel from cocktailnerd

A cocktail you’d expect to find in the Waldorf guide until you see the addition of passion fruit syrup. Quite a treat, named after the creator.


  • 1 1/2oz gin
  • 1/2oz dry vermouth
  • 1/2oz apricot brandy
  • 1/2oz lime juice
  • 1/2oz passionfruit syrup

Shake with crumbled ice and strain into a frosty vessel.


Reed, a faithful TDNer, recently moved and his liquor cabinet was the worse for it. After listing its contents, this strange yet somehow tasty potion was concocted. If drinks won by name alone, this would have taken the prize.

Miss Alaska Pageant

  • 1 1/2oz gin
  • 1/2oz bourbon
  • 1/2oz tonic
  • 1/2oz lemon juice
  • 1/2oz cinnamon syrup
  • 1/2oz cream

Build? Shake? I’m not sure.

Gabriel from cocktailnerd

Our next entry was met with high praise, especially due to its inclusion of Fee’s new cherry bitters.

Road Cocktail

  • 1 1/2 oz cognac
  • 1/2oz apple juice (or muddle a few apples slices)
  • 1/2oz orange juice
  • 1/2oz simple syrup
  • 2 dashes Fee’s cherry bitters

Throw into a blizzard and hold a glass up!

SeanMike from Scofflaw’s Den

For the second week in a row, the evening ended with a strange and tasty shot.

Merde Vert

  • 1/2oz peppermint schnapps
  • 1/2oz Chartreuse

Layer in order and drop it back with a host of good friends.



[rhesuspieces00] Ok guys, I think I’ve been present for every official TDN, and one non-official. And even when people are trashed, conversation is interesting and relatively easy to follow. But tonight, it seems totally incoherent and random. Political debates are worse for your brain than alcohol.

Need more detail? Check out last week’s transcript.

Join Us This Thursday!

From 7pm EST on we’ll be swizzling, shaking, and throwing various potions together until we run out of ideas. Prizes and theme will be announced in the chat room sometime this week.

Come chat with us! bar.mixoloseum.com

{ 1 comment }

TDN Wrap-Up and Announcement

by kaiserpenguin on September 29, 2008

Thursday Drink Night; two lovely chatters typing away on their laptops while drinking new cocktails

30+ bloggers, readers, and bartenders met this past Thursday in the Mixoloseum Chat Room to mix up brand new cocktails never before seen. Like the past few weeks, a theme developed during the night which resulted in us slinging up drinks with cinnamon syrup. Cinnamon has many friends in the spirit world such as grapefruit juice, but what about absinthe?

After many failed attempts at combining cinnamon syrup and various other spirits, Gabriel from cocktailnerd came up with the winning cocktail of the evening. This insane combination works so well, and is so unique, that it rose above some other really great cocktails throughout the evening.


  • 2oz Carpano Antica
  • 1/2oz absinthe
  • 1/2oz cinnamon syrup
  • lemon twist, for garnish

Build over ice and give it a quick stir. Twist to release oils and chuck the peel.

Gabriel, cocktailnerd

Rhesuspieces00, a TDN regular, was the winner of the homemade pimento dram, orgeat, and falernum. And all he did to win was make cinnamon syrup for the chat.

More Cocktails of Tastiness

The following two cocktails were provided by Tiare, who despite living in Sweden, made sure to stop by both before bed and upon waking in the morning. Her efforts are to be applauded!

Aperol Extravaganza

  • 2oz Aperol
  • 1oz Appleton White
  • 1oz pink grapefruit juice
  • 1 barspoon Agave nectar
  • pink champagne to top
  • broad grapefruit spiral, for garnish

Shake, strain, pour over crushed ice in a tall glass, and top with pink champagne or a good rose wine. Garnish.

Created by Tiare from A Mountain of Crushed Ice

Motu Marae

  • 3oz appleton 12
  • 1oz pineapple
  • 1oz lemon juice
  • 1oz passion fruit syrup
  • 1 dash aromatic bitters

Shake with crushed ice and pour into your goblet of choice.

Created by Tiare from A Mountain of Crushed Ice

Nick, a bartender from Milwaukee, provided us with this delight. I didn’t have any maple syrup around, so I went with buckwheat honey, which I mistakenly forgot to warm up before shaking. Nevertheless, the heavy dose of bitters is what makes this one a stand-out.

Bacon Flip

  • 2 1/4oz bourbon (bacon-infused if you have it)
  • 1/4oz maple syrup
  • 4 dashes Fee’s whiskey barrel-aged bitters
  • 1 whole egg

Shake with ice and much intensity then strain into a chilled cocktail glass.


Chris, a bartender from central NJ, offered up these two cocktails, both of which were highlights of the night for me. Then again, anything that’s a variation on the Pimm’s Cup will cause me to giggle. Though, it did prompt a heated comment by cocktail blogger Jay Hepburn from Oh Gosh! Chris’s second, the Violet Honi, was disturbingly gray but rather tasty. Any tips on getting creme de violette to not turn everything it touches into silver?

Pimm and Proper

  • 1 1/4oz Pimm’s No. 1
  • 1/2oz gin (used Plymouth)
  • 1/4oz orange curacao (used Grangala)
  • 1oz lemon juice
  • 1/2o. simple syrup (used demerara)
  • 1 dash Angostura bitters
  • 3-4 oz. seltzer or ginger beer
  • lemon twist, for garnish

Build in a glass and top with seltzer or ginger beer. Garnish.


Violet Honi

  • 1oz white rum
  • 1/2oz creme de violette
  • 1oz lemon juice
  • 1 dash simple syrup

Shake with cracked ice and strain into a chilled cocktail glass.


SeanMike actually named this drink on his blog, but I do not accept the legitimacy of his choice. This one definitely grew up in dessert drink land and may be enough excuse for me to pick up that bottle of Castries I’ve been eying.

Unnamed Cocktail

  • 2oz Scarlet Ibis rum
  • 3/4oz cinnamon syrup
  • 1/2oz Castries

Shake with cracked ice and strain into a chilled cocktail glass.

SeanMike, author of Scofflaw’s Den

The remaining three drinks were developed by Chris, Matt from Rum Dood, and myself. They were all good efforts, but I think the Sid Meier Swizzle comes out on top for taste and the Tequita for originality in combining tequila, orgeat syrup, and Peychaud bitters.

Grapefruit Swizzle

  • 1oz dark Jamiacan rum (used Coruba)
  • 1oz Appleton Extra
  • 1oz grapefruit juice
  • 1/2oz simle syrup
  • 1 dash Fee’s aromatic bitters.
  • 1/2oz club soda, to top
  • 1/2oz lemon hart 151, floated

Swizzle with a Dwarven barrel-full of crushed ice. Top with soda. Float the Lemon Hart.

Chris, Matt from Rum Dood, Rick from Kaiser Penguin


  • 2oz tequila (used Herradura Reposado)
  • 1/2oz orgeat
  • 1/2oz apricot brandy (used Marie Brizard Apry)
  • 1oz lime juice
  • 1 dash Peychaud bitters

Shake with cracked ice and pour, satisfyingly, into a rocks glass.

Chris, Matt from Rum Dood, Rick from Kaiser Penguin

Sid Meier Swizzle

  • 1 1/2oz Jamaican Rum
  • 1 1/2oz light Puerto Rican rum (used Cruzan)
  • 3/4oz Falernum
  • 3/4oz lemon juice
  • 1/4oz simple syrup
  • 1 dash Angostura bitters
  • ginger beer, to top
  • random German board game pieces, for garnish

Swizzle to all hell, garnish with random wooden German board game pieces.

Chris, Matt from Rum Dood, Rick from Kaiser Penguin


[jayhepburn]: As an Englishman, can I just say I find the use of ginger beer in a Pimm’s Cup offense and wrong?”

[SeanMike]: “I assume everyone I talk to online is a beautiful woman unless proven otherwise.”

[pclarke]: “Gross, yes, but BALANCED!” [ed: in reaction to a variation on the Prodigal containing Fernet Branca]

Have I missed your cocktail? Let me know in the comments, or better yet, come yell at me in the Mixoloseum Chat Room.

Need more detail? Check out last week’s transcript.

Join Us This Week!

This Thursday from 7pm EST on we’ll be whipping up crazy new cocktails and watching the vice presidential debate. Prizes and theme will be announced at the beginning of the night.

Come chat with us! bar.mixoloseum.com


Mixoloseum Dispatch, Tiki Central SF Tiki Crawl 2008

by tradertiki on September 27, 2008

The place:

The City of San Francisco in the state of California.  United States of America.

The Time:

October 9th through 12th, 2008

The Mission:

Agents of the Mixoloseum will infiltrate the “tikiphiles” of Tiki Central while on the 2008 Tiki Crawl, and report back on the Tiki-Side of the greater San Francisco Bay Area.

Agent Profiles:

  • Craig, aka Colonel Tiki.
  • Specialties: Social hacking, Swizzle Sticks, Explosives
  • Craig will be our early agent on the scene, setting up the landing zone on the bus and infiltrating the core development team behind the “Tiki Crawl”.
  • Blair, aka Trader Tiki.
  • Specialties: Bar tools, Flaming Drinks, Ninjitsu
  • Blair will be arriving Friday evening, just in time for the San Francisco portion of the tour.  After a full mapping of the city’s Tiki scene, he will join the Tiki Bus on Saturday as a regular passerby, reporting on drinks, drunks, and the truth behind the S.F. Style Mai Tai at Trader Vic’s Emeryville.
  • Matt, aka RumDood.
  • Specialties: Super-taster, Rum Identification, Disguises
  • Matt will attempt to run through the entire Kill-devil list in a single evening while at Forbidden Island, and report on the mysterious and exotic rums Martin has brought in from around the globe.  He will also wear a lovely hat.
  • Super Secret Agent, codename: L.I.A.M.
  • Specialties: Bartender Analysis, Propaganda, Mysteriousness
  • L.I.A.M. will be incognito. They could be on the bus, disguised as a piece of luggage, or perhaps the very drink you are imbibing!  L.I.A.M. is watching, and waiting…

Be sure to keep your eyes on the Mixoloseum for further updates from the field as the Tiki Crawl progresses.