Giltron's Mixings

the mixing of exotic cocktails

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  • 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.

    Quiet Village by Five Glow Tones

  • 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.

  • 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!

  • 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!

  • 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!

    Wonderful Christmastime by The Tikiyaki Orchestra

  • ‘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).

  • 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!

  • 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!

    Silver Tongue Sam by The Swongos

  • 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.

  • 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!