Ok,technically last night was Halloween,so that makes today Dia de los Muertos,the Day of the Dead. Good thing I have a pair of drinks just for this.
Mix #239 Day of the Dead
1oz aged Jamaican rum 3/4oz moderately aged rum 3/4oz overproof Demerara rum 1oz pineapple juice 1/2oz orange juice 1/4oz lime juice 1/4oz lemon juice 3/4oz cream of coconut 1/4oz allspice dram 6 drops absinthe 1 dash Angostura bitters club soda*
Shake everything except soda with ice and pour into vessel. Top with club soda.
*Might want to skip the soda.
From Rod Moore at The Shameful Tiki Room,this Zombie riff has citrus and spice with a touch of coconut. It’s got good kick,also tastes a bit watered down,so if I was to do it again I would skip the club soda.
Mix #240 Dalia De Azul
1.5oz Plantation 3 Stars rum 1oz mezcal 3/4oz blue curacao 1oz orgeat 3/4oz lime juice 3/4oz lemon juice
Shake with ice and pour into vessel.
Created by bartender Andy Boimila for Crafted Pour,this is smoky and citrus-y with a touch of sweet and a creamy mouthfeel. A very nice drink. If you’re a fan of mezcal or smoky drinks I think you’ll dig it.
Well,time to put away the pumpkins ‘till next year. I’ll close out this Halloween season with an Elvira gif dump. Enjoy!
All you Zombies,show your faces…
Well,you can never have too many Zombie riffs…or can you? The idea for this post first came from a Zombie recipe that came in my e-mail from Trader Vic’s:
While the Trader knew a thing or two about Tiki drinks,you can’t always bowl a strike. This is very tart to the point I added more grenadine to finish it,and it wasn’t very strong. I posted about it on Facebook,and Kevin Crossman suggested this version from the 1947 Trader Vic’s Bartender’s Guide:
2oz Puerto Rican rum 1oz Jamaican rum 1/2oz 151 proof Demerara rum 1oz orange curacao 1oz orange juice 1oz lemon juice 1/2oz grenadine 1 dash absinthe
Stir with large ice cube,then strain into tall glass with crushed ice.
This was proper Zombie strong,but still too tart for me. All respect to the Trader,I’ll stick to his Mai Tais and to Donn for Zombies. Fortunately,I found another riff that I liked.
Mix #238 Zombie King
1oz Cruzan Blackstrap rum 1oz coconut rum 1/2oz Demerara rum 3/4oz allspice dram* 1oz pineapple juice 1oz lime juice 1/2oz cinnamon syrup 2 dashes Angostura bitters 1 dash walnut bitters
Shake with ice and pour into vessel.
*Original recipe called for 1oz but I backed it down.
From The Blind Rabbit in Anaheim comes an interesting Zombie riff. The blackstrap rum and allspice really come forward to make it taste more like a Xmas drink than Halloween. It does taste good enough to serve any time of the year. The original recipe called for a full ounce of allspice,but I dropped it to three quarters per a Reddit posting I read. I also don’t have walnut bitters,so that would’ve probably made it taste even more Christmas-y. In any case,while it’s not potent like most Zombies,if you like spicy and funky give it a try,you’ll like it.
So just one more week until Spooky Time. I’m getting excited.
From the Dark
Of Herbert West, who was my friend in college and in after life, I can speak only with extreme terror. This terror is not due altogether to the sinister manner of his recent disappearance, but was engendered by the whole nature of his life-work, and first gained its acute form more than seventeen years ago, when we were in the third year of our course at the Miskatonic University Medical School in Arkham. While he was with me, the wonder and diabolism of his experiments fascinated me utterly, and I was his closest companion. Now that he is gone and the spell is broken, the actual fear is greater. Memories and possibilities are ever more hideous than realities.
So begins HP Lovecraft’s Herbert West – Reanimator. It’s a story about a mad scientist who develops a glowing green serum that brings the dead back to life,only with dread consequences. It first appeared in Home Brew,an amateur magazine published by his friend George Houtain in 1922,would re-appear in the March 1942 issue of Weird Tales,and would be the basis of a series of Re-Animator movies starring the B movie great Jeffrey Combs. It was also the inspiration for the pair of Tiki drinks I’m posting this week. Don’t be afraid….
Mix #236 Miskatonic Reviver
1.5oz vodka 1oz Midori 1oz pineapple juice 3/4oz lime juice 1 dash Bittermen’s Boston Bittahs* tonic water
Shake everything except tonic with ice. Strain into beaker with fresh ice and top with tonic water.
*I used Peychaud’s bitters.
Created by the folks at Shudder for their Last Drive In series,this turned out a bit tart and watered down. While I love Shudder’s stuff,they unfortunately need to stick to horror and leave the cocktail mixing to the pros.
Combine ingredients with ice and shake or flash blend. Pour into Zombie glass.
*Don’s Zombie Mix = equal parts grenadine,falernum,curacao,and absinthe
The first drink was your trick,this one is your treat. A proper Tiki drink created by mixologist Jason Alexander,this is a complex drink with sweet/spice/citrus and an absinthe finish. Since only a quarter ounce of Zombie Mix was used,I just used 2.5ml of each. 1.85ml would’ve been exact,but 2.5 is the closest my jigger will measure,and I didn’t feel like using a dropper for everything. The absinthe really comes forward,so if you’re not a big fan,cut it back to just a couple drops. A proper Tiki cocktail made by an expert.
So go ahead and mix up a serum to make your Halloween season fun. And don’t worry about the reanimated,you can always call Elvira to help out.
I Am About 50 Percent More Into You Now… Just Sayin’!
I’ve previously mixed drinks that called for mezcal,but have substituted tequila because I a) didn’t have mezcal,and b) have heard stories about its taste. But in my search for spooky Tiki drinks for Halloween I came upon a drink that specifically called for mezcal and decided to pick up a small bottle and give it a try. While very smoky,it does work well in small amounts. So here are a pair of mixings to use it in.
Ethan Armstrong,a bartender at Deep Ellum,was joking around one day with a friend who was a big Walking Dead fan,and it inspired him to create a drink. Oaxacan,pronounced “wuh-ha-kuh”,is a state in Mexico known for mezcal,so he decided that not only would it make a good pun for a name,but it would be something different to make a Tiki drink with mezcal. Using Donn’s classic Zombie as a template,he came up with this riff on the older version that used apricot liqueur. The result is the Oaxacan Dead(wah-hock-en dead,get it?).
Shake with ice and strain into glass with fresh ice.
Woof! Do like smoky? Cuz that’s what you’re going to taste. It starts with smoke on the nose,then there’s some citrus and spice,then a heavy smoke aftertaste. Not my thing,but if you like smoky or are a fan of mezcal,I think you’ll dig it.
And as with Donn’s classic drink,this has spawned several versions. Here’s one from bar syrup company Liber & Co.:
Mix #235 Liber & Co. Oaxacan Dead
3/4oz reposado tequila 3/4oz aged Jamaican rum 1tsp mezcal 1/2oz falernum 3/4oz lime juice 1/4oz grapefruit juice 1/4oz cinnamon syrup 1tsp grenadine 1 dash aromatic bitters
Shake with ice and strain into glass with fresh ice.
This was much more to my liking,with a nice mix of citrus and spice and just some smoke on the end. I’ve now decided that mezcal should be used like absinthe;in sparse amounts,as a flavoring.
After a hard day of scavenging,there’s nothing like a good cocktail. Enjoy!
The Innsmouth look.
“Certainly, the terror of a deserted house swells in geometrical rather than arithmetical progression as houses multiply to form a city of stark desolation. The sight of such endless avenues of fishy-eyed vacancy and death, and the thought of such linked infinities of black, brooding compartments given over to cob-webs and memories and the conqueror worm, start up vestigial fears and aversions that not even the stoutest philosophy can disperse.” ― H.P. Lovecraft, The Shadow over Innsmouth
Things are pretty weird in Innsmouth,MA. The locals are very insular(not to mention ugly),there’s no tourist attractions,the only hotel in town is falling apart,and you really,really don’t want to bring a virgin there. Fortunately,it’s not a real place. But this cocktail is,so enjoy it…as long as you’re well inland.
Mix #233 Port of Innsmouth
2oz dark rum 1oz lime juice 1/oz dry curacao 1/2oz cinnamon syrup 1/2oz Don’s Spices #2* 2 dashes Angostura bitters
Shake with ice and pour into vessel.
*1:1 vanilla syrup and allspice dram
From Instagram mixer Sebastian comes this Lovecraftian Mai Tai riff. It’s cinnamon forward with bits of spice,vanilla,and citrus. A very nice twist on an old favorite.
Remember to heed old Zadok Allen’s warning: don’t go swimming anywhere the lifeguard tries to drag you into the water.
This year for Samhain season I’ve dug out my Lovecraft Film Fest DVD’s. And with the Search For Tiki taking a hiatus from their 13 Nights of Tiki Frights this year,I’ve decided to dig up some Cthulhu-themed drinks. Here’s one that will have you seeing other dimensions. Ia,ia!
Mix #232 Cthulhu Waits Dreaming
4oz gold rum 1/2oz dark rum 1oz brandy 1/4tsp absinthe 3.5oz grapefruit juice 1oz lemon juice 1oz cinnamon syrup 1oz orgeat fresh seawater***
***(don’t actually use seawater,dissolve sea salt in tap water)
Rinse drinking vessel with saltwater. Shake other ingredients with ice and strain into vessel over fresh crushed ice.
From Lovecraftian mug makers Horror in Clay comes a drink that should really be shared. I halved it for one. There’s a lot going on with this. The cinnamon comes forward with citrus and absinthe flavors and a salty finish. A very complex drink. Good enough to make it again,but I’d actually advise skipping the salt water rinse,unless you’ve got family from Innsmouth.
Remember folks: That is not dead which can eternal lie, And with strange aeons even death may die. Ia! Ia!
Spooky Time
Well,it’s that time of year again. Halloween season. Time to carve a pumpkin,watch scary movies,and have some spooky cocktails. Let’s start things off this year with a pair of Zombie riffs. They’re coming to get you Barbara…
Mix #230 Undead Gentleman
1.5oz blended aged Jamaican rum 1oz Demerara 151 rum 1/2oz velvet falernum 1/2oz grapefruit juice 1/2oz lime juice 1/2oz cinnamon syrup 1tsp absinthe 1 dash Angostura bitters
Rinse glass with absinthe. Shake other ingredients with ice and strain into glass.
A Zombie riff from Smuggler’s Cove,this is cinnamon forward with an absinthe finish and a bit of citrus and spice. Very nice with plenty of kick.
Mix #231 Lost Lake Zombie
1oz Appleton Signature rum 1oz Don Q Anejo rum 1/2oz Plantation OFTD rum 1oz lime juice 1oz pink grapefruit juice 1/2oz falernum 1/2oz cinnamon syrup 1/4oz grenadine 4 dashes Angostura bitters
Shake with ice and pour into glass.
Resurrected from the former Lost Lake bar in Chicago,this is sweet with a cinnamon burn and has a good kick.
After a couple of these cocktails,you won’t be afraid of anything in those spooky movies. And to really get you in the mood,here’s an episode of one of my favorite zombie shows. Unpleasant dreams…
Rain,rain,go away.
So it’s been raining all week,and looks like it will rain most of next week as well. As your Uncle Giltron is a cyclist,this pretty much sucks. So here’s a cocktail that might make it better.
Mix #229 Foul Weather
1oz dark Jamaican rum 1oz light Puerto Rican rum 1oz orange juice 1/2oz lemon juice 1/2oz passionfruit syrup 1/2oz simple syrup dash vanilla syrup
Pour into tall glass with ice and swizzle.
From Trader Vic’s 1972 Bartender’s Guide,this is sweet and fruity with a vanilla finish. Nice and light and easy to drink,this will hopefully improve my mood.
Here’s to dreaming about tropical beaches.
Arrr Laddies!
Aye,be it that time o’ year a’gin. The day where we speak the tongue o’ the buccaneers. ‘n t’ save ye seadogs from scurvy,I’ve a pair o’ grogs t’ make ye merry. Yo ho ho and a bottle of rum!
Sink me,t’is a beauty of a riff on the traditional grog/daiquiri. Birthed by a landlubber named Kyle Davidson,a barman in the former tavern Blackbird in Chicago,this will send you t’ Davey Jones if ya have t’ many. Blackbeard hisself would’a drank dis.
Mix #228 Capt Vadrna’s Grog
2.5oz spiced rum 3/4oz lime juice 1/2oz white grapefruit juice 3/4oz Demerara syrup 1 dash Angostura bitters
Shake wit’ ice ‘n pour inta mug.
That ‘ol seadog Beachbum Berry made dis t’ honor his matey Cap’n Stanislav Vadrna. ’tis a bit tart,but then mayhap so was his heartie? The ‘ol pirate Hemingway would’a toasted Calypso with this’n.
‘n here be some more pirate drinks I’ve done,t’ keep ye smilin’.
Mix #10 Traditional Grog
1.5oz navy strength rum 1oz lime juice 1/2oz Demerara syrup
Shake with ice and pour into glass or mug.
Mix #11 Navy Grog
1oz light rum 1oz dark rum 1oz Demerara rum 1oz honey syrup ¾ oz lime juice 3/4oz grapefruit juice 2oz club soda
Shake everything except soda with ice. Pour into double rocks glass and top with soda.
Mix #12 Sailor’s Grog
1.5oz spiced rum 1/2oz 151 Demerara rum 3/4oz lime juice 3/4oz orange juice 1/2oz falernum 1 dash Angostura bitters 1.5oz ginger beer
Shake everything except beer with ice and pour into double rocks glass. Top with beer.
Mix #15 Black Beard’s Ghost(mine)
2oz light rum 2oz orange juice 1oz lemon juice 1oz blackberry brandy 1/2oz orgeat
Shake with ice and pour into mug.
Mix #14 Pirate’s Parley
1oz Demerara rum 3oz pineapple juice 3/4oz lime juice 1/2oz apricot brandy 1/2oz orange curacao
Shake with ice and pour into mug.
Mix #13 Corsair Punch
2oz Appleton Estate 8yr Reserve 2oz orange juice 2oz pineapple juice 3/4oz lime juice 3/4oz grenadine 1/2oz orgeat
Shake with plenty of ice and pour into mug.
Mix #51 Blackbeard’s Ghost
1.5oz white rum 1/2oz demerara rum 1.5oz orange juice 1oz lemon juice 1oz falernum 1/2oz apricot brandy 2 dashes Angostura bitters
Shake with plenty of ice.
Mix #84 Mariner’s Ghost
3/4oz dark rum 3/4oz light rum 1oz mango juice 1oz grapefruit juice 1/2oz lime juice 1/2oz allspice dram dash of simple syrup
Shake with ice and pour into mug.
Mix #94 Skull & Bones
1.5oz Lemon Hart 151 rum 1/2oz Bacardi Gran Reserva Diez rum 3/4oz lime juice 1/2oz passionfruit syrup 1/2oz grenadine 1/8tsp Pernod 1 dash Angostura bitters
Shake with ice and pour into your spookiest mug.
Mix #124 Tortuga
1oz Demerara 151 rum 1oz gold rum 1oz sweet vermouth 1/2oz orange curacao 1/2oz white creme de cacao 1/2oz lime juice 1/2oz lemon juice 1/2oz orange juice 1/4oz grenadine
Shake with plenty of ice and pour into classic style Tiki mug.
Mix #116 Buccaneer’s Bounty
1oz Navy rum 1oz dark rum 1/2oz Demerara 151 rum 1oz honey syrup 3/4oz grapefruit juice 3/4oz lime juice 1/2oz cinnamon syrup 2 dashes bitters
Shake with ice and strain into glass with fresh ice.
Mix #130 Yellowbeard’s Grog
2oz Pyrat XO Reserve rum 1oz lime juice 1/2oz Pierre Ferrand Yuzu 1/2oz Small Hand Foods orgeat 1/4oz Demerara syrup
Shake with ice,stagger-stagger-crawl-stagger,then pour into upturned skull of someone you don’t like. Garnish with Mr Prostitute’s moustache and a speared piece of Spam.
Pleasant seas me hearties,’n here be a pirate’s blessin’:
May your ANCHOR be tight, Your CORK be loose, Your RUM be spiced, And your COMPASS be true.
Two more.
Just two mixings from Facebook this week,but they’re good’uns. Hope you enjoy them.
Mix #225 Coconut Doppelgänger
1.5oz coconut rum 1oz pineapple rum 1/2oz velvet falernum 1oz lime juice 1/4oz orgeat 1/4oz simple syrup 3 dashes Angostura bitters
Shake with ice and pour into glass.
I found this in Tiki Recipes on Facebook. It’s sweet with a coconut base and spice on the end. Very nice. It was apparently created for a German brand of rum. I can’t find their rum on this side of the Atlantic,but their recipe was good,so I’m guessing their rum isn’t bad either. If you’re in Europe you might want to give it a try.
Mix #226 Two Metres Apart Gets You One Step Closer To Paradise
2oz dark Jamaican rum 1/2oz amaro* 3/4oz falernum 1oz pineapple juice 1oz grapefruit juice 1/2oz lime juice Angostura bitters
Shake with ice and pour into glass. Top with bitters and some grated nutmeg.
*See below.
The longest-named drink I’ve made,this was also found while perusing Tiki Recipes. It was created during COVID by the Shameful Tiki Room bars in Canada. It was intended to be made with an amaro such as Campari or Aperol,but the poster said it was very bitter,so I decided to swap in Disaronno. Mine turned out sweetish with some spice and a bit of tart on the end. Quite a nice drink. If you like bitter,then use the original amaro,otherwise my tweak will make it sweet. Or try both to see which you like best.
So that’s it for this installment. Halloween is just around the corner,so stay tuned for some spooky drinks. Aloha!
Giltron's Mixings 