Giltron's Mixings

the mixing of exotic cocktails

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  • ‘Tis the season…

    ‘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.

    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.

    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…

    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…

    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!

  • Happy Halloween!

    Happy Halloween!

    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…

    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

    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.

    Mix #237 Reanimator

    1.5oz Plantation Xaymaca
    1/2oz Plantation OFTD
    3/4oz lemon juice
    1/2oz passionfruit syrup
    1/4oz Don’s Zombie Mix*

    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 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?).

    Mix #234 Oaxacan Dead

    1.5oz mezcal
    1/2oz apricot liqueur
    1/2oz falernum
    1/2oz lime juice
    2 dashes Peychauds bitters
    2 dashes orange bitters

    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.

    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.