A Double Century.

A double century.

Well,here we are folks,my two hundredth mixing. It's been a long journey,and I'd just like to pause for a moment to thank my poor liver,which has been by my side(well,actually in my side) through the whole ordeal with nary a complaint(unlike my head,which has complained a few times). For #200 I chose a drink from the famous Tiki-ti,an LA icon since 1961. Established by Ray Buhen,it's still open and still family owned. If you ever find yourself in the City of Angels,you should definitely make the pilgrimage here.

The drink is the infamous Puka Punch.

I say infamous because not only does it pack a punch,but it was described by a Reddit poster as one of the biggest pains in the butt he'd ever made due to the list of eleven ingredients. Of course this didn't put off your Uncle Giltron;I've survived multiple Zombies and the mighty Boo Loo,and my extensive inventory of mixers includes everything I needed. So without further ado,I present to you my two hundredth mixing. Enjoy!

Mix #200 Puka Punch

2oz light rum 1oz dark rum 1/2oz overproof rum 1oz orange juice 1oz pineapple juice 1/2oz lime juice 3/4oz passionfruit syrup 1/2oz honey syrup 1/2oz simple syrup 1/4oz falernum 2 dashes Angostura bitters

Shake everything except overproof rum with ice and pour into brandy snifter. Float overproof on top.

Very sweet,with honey in the body and a touch of spice in the finish. And with all that rum it's quite strong. For my rums I used Plantation 3 Star,Coruba,and Plantation OFTD. Lemon Hart 151 would've normally been my choice for an overproof float,but I decided to cut my liver and head a break on this one. Like the Boo Loo,this goes down real easy and the rum will sneak up on you if you're not careful. This is also not a drink you'd want more than one of,as all that rum and sweet will hang you over. But it's perfect if you're just sitting on the couch watching old black & white movies and want a nice buzz. It will improve the cheesy old special effects.

Hope you enjoy my bicentennial mixing. I'm sure I can find enough recipes to take this blog to 300,so stay tuned. Mahalo!

Just when you thought it was safe to go back in the water….

So the bad news is the weather in DC is in the 90's with humidity in the stupids,which means I'm not leaving my apt on my days off. The good news is it's time for National Geographic's Sharkfest again,so I've got plenty of TV to watch! And of course I need a cocktail to sip while sitting on the couch,so I give you more shark-themed Tiki Drinks. Enjoy!

Last year I did a drink called the Shark Bite,which really wasn't that great. Blood in the Water is a riff on the Shark Bite,and the recipes I found didn't sound any better,so I decided to play with it. The result:

Mix #202 Giltron's Blood in the Water

1oz light overproof rum* 1/2oz Cherry Heering 1/2oz blue curacao 1/4oz lime juice 1/4oz lemon juice 1/2oz simple syrup

Shake everything except Heering with ice and pour into double old fashioned glass. Drizzle Heering on top.

*I used Wray & Nephew.

My riff is a bit tart,but not too sour,and the overproof gives it the bite you want in a shark-themed drink. Much better than last year's mixing. It has the bloody water look to it until the Heering mixes in,so if you're picky about how your drink looks,use a mug.

Mix #203 Quint's Grog

1oz light rum 1oz dark rum 1oz Demerara rum 1oz honey syrup 3/4oz lime juice 3/4oz grapefruit juice 3/4oz grapefruit flavored club soda

Shake everything but soda with ice and pour into mug. Top with soda.

From Trader Brandon comes a Navy Grog riff. Okay,technically all he did was swap in flavored club soda,but Jaws was a good movie and Quint was cool so here it is. Tastes just like a regular Navy Grog but the grapefruit comes forward more. And it's got plenty of bite.

Mix #204 Don's Shark Tooth

1oz gold rum 1/2oz lime juice 1/2oz pineapple juice 2tsp simple syrup 1tsp syrup from Maraschino cherries* 1oz dark Jamaican rum

Blend everything except dark rum with ice and pour into glass. Float dark rum just before drinking.

*I used Cherry Heering.

Last year I mentioned that Don Beach had his own version of the Shark Tooth,and this is it. It has a nice sweet/tart balance with a cherry finish. Another Don classic.

Mix #205 WP's Shark Tooth

1oz Plantation 5yr Barbados rum 1oz Appleton Estate 12yr rum 1/2oz lime juice 1/2oz pineapple juice 1/2oz cinnamon syrup 1/4oz Maraschino liqueur* 1/2oz 151 Demerara rum

Shake everything except 151 with ice and pout into Mai Tai glass. Float 151 on top.

*I used Cherry Heering.

From Facebook comes Wayne Philipp's riff on the Shark Tooth. Very cinnamon-y with some tart and plenty of bite. I used Heering,proper Maraschino would've made it a bit sweeter. I good strong drink for cinnamon fans.

Mix #206 Tiger Shark

1/2oz gold Puerto Rican rum 1/2oz white Puerto Rican rum 1/2oz 151 Demerara rum 1/2oz lime juice 1/2oz pineapple juice 1/2oz simple syrup

Blend with ice and pour into mug.

From the former 1950's China Trader of Burbank,CA this is a classic Tiki drink with bite. A bit tart for me,but classic fans will dig it.

So kick back with a cocktail and tune in to Shark Fest,just remember to keep your hands and feet in the boat!

It's not easy being green.

So your Uncle Giltron is still playing with his bottle of Green Chartreuse. After a year of trying to find it,by the Smoking Baboon I'm going to mix it. It's hard to find good recipes that use it because it's kinda rare,but I've got a pair for you I think you'll really like,provided you can find all the ingredients. Enjoy!

Mix #219 Swamp Angel

2oz rhum agricole blanc 1oz lime juice 1oz pineapple juice 3/4oz Green Chartreuse 1/2oz orgeat 1/2oz falernum 1/4oz allspice dram 2 dashes Angostura bitters

Shake or blend with ice and strain into glass with fresh ice(I shook it).

From Justin Oliver and Chad Austin on the Facebook group,Tiki Recipes,this is sweet with a creamy mouthfeel and lots of spice and herbs. It also has some real kick. An excellent cocktail with lots of flavor.

Mix #220 Vicious Whale

3/4oz Appleton Signature rum 3/4oz Rittenhouse rye* 3/4oz Green Chartreuse 3/4oz Giffard Banane Du Brasil** 3/4oz blue curacao 1/2oz Benedictine 3/4oz Don's Mix 3/4oz lime juice 2 dashes grapefruit bitters

Shake with ice and pour into glass. Top with a bit of grated nutmeg.

*I used Crown Royal. **I used Tepus Fugit Creme de Banane.

Created by Facebook user Johannes Oscarsson,and also posted to Tiki Recipes,this is another sweet,complex drink with a strong herbal finish. Another winner you should try.

So if you can find a bottle of Green Chartreuse,grab it,it's an excellent addition to your home bar. And follow my advice and you won't waste any.

And of course,i have to post some Kermit,cuz who who doesn't love the little green guy.

Fangtastic.

Donn Beach created many famous Tiki drinks. One of the less common ones is the Cobra's Fang. This is due to the fact that a proper Fang is made with fassionola syrup. Fassionola is a bright red,sweet syrup made from a mixture of fruit juices and was supposed to be the syrup used in the original Hurricane recipe. Today,only a couple companies make proper fassionola making it difficult to find. Grenadine and even Hawaiian Punch have been used as a substitute,but they are not the same. While researching a posting on fassionola syrup,I came across the Fang and decided it needed its own posting. Here is the classic Don the Beachcomber Cobra's Fang:

Mix #187 Cobra's Fang

1.5oz dark Jamaican rum 1/2oz 151 Demerara rum 1/2oz falernum 1/2oz lime juice 1/2oz orange juice 1/2oz fassionola syrup 1 dash absinthe 1 dash Angostura bitters

Flash blend with ice and pour into tall glass. Can also be shaken with ice.

Sweet and berry flavored,similar to a Hurricane but not as sweet. The falernum and absinthe add some spice to give it complexity,and the 151 gives it some punch. Think of this drink as a civilized Hurricane. A nice summer drink with layers of flavor that gives yo a nice buzz without completely slamming you.

Of course,as with most classic Tiki drinks,there have been many riffs made over the years. Here a few I've enjoyed.

Mix #188 Mai Kai Cobra Fang

1oz dark Jamaican rum 1oz aged Jamaican rum 3/4oz falernum 1/2oz fassionola syrup 1oz orange juice 3/4oz lime juice 1/4oz grenadine 1/4tsp absinthe* 2 dashes Angostura bitters

Shake with ice and pour into Zombie glass.

*About 20-25 drops.

The Mai Kai's spin on the classic Cobra's Fang. It's less sweet and more citrus-y with a bit less punch. Try both versions and see which you like the best.

Mix #79 Vampire's Fang

1.5oz Plantation OFTD rum 3/4oz grapefruit juice 1/2oz lime juice 1/2oz grenadine 1/4oz allspice dram 1 dash Angostura bitters

Shake with plenty of ice and pour into snifter glass.

From The Search for Tiki's 2022 13 Nights of Tiki Frights,it's citrus-y with a touch of spice. Much less sweet than the classic,it lives up to its namesake thanks to the overproof rum;it will bite you.

Mix #189 Sidewinder's Fang

1oz dark Jamaican rum 1oz demerara rum 1.5oz lime juice 1.5oz orange juice 1.5oz passionfruit syrup 3oz club soda

Shake everything except soda with ice and pour into large snifter glass. Add soda and stir.

From the former Lanai Restaurant in San Mateo,CA,this was created in the 1960's. It's tart and citrus-y with a sweet passionfruit finish. The three ounces of soda water it down a bit,if I were to do it again I would cut it in half. And interesting spin on the classic. If you're not into sweeter drinks,give it a try.

So enjoy a Fang drink,but don't put away your bottle of fassionola just yet. I'm working on a full post featuring the scarlet syrup.

Passion for fassion.

Fassionola,also known as passionola,is a sweet syrup used in some Tiki drink recipes. It's bright red like grenadine,but much more berry flavored. It is a bit rare though,as only a couple companies make it. Part of this has to do with the crazy history of the stuff.

It is believed to have been created around 1916 by a German immigrant named Victor Kremer. He was a druggist,and back then drug stores often contained a soda bar. Victor and his wife created a passionfruit flavored syrup for sodas and ice cream. It was originally called Passiflora,then the name was changed to Passionola. It was made in three colors: red,which was berry flavored,gold,which was passionfruit flavored,and green,which was lime flavored. At the time it was pretty much just used for soda and ice cream,although it and other flavorings were used to make drug cocktails as well(ever wonder where the 'coke' in Coca-Cola came from?). Several companies were involved in producing it,but it wasn't until around 1956 when the Jonathan English Company took up the mantle,and they continue to produce it today. Don Beach is sometimes credited with being involved with passionola,but neither he or Trader Vic used the stuff until much later in the '60's and '70's. Passionola pretty much was out of the realm of Tiki until that time. It also took a hit in the '60's,when it became associated with so-called 'stag pills':

(From the upcoming book Fassionola by Martin Lindsay. Doesn't sound much different from today's ads,does it?)

Passionola was mentioned by name in the 1963 Congressional report,Frauds and Quackery Affecting the Older Citizen, Hearings Before the Special Committee on Aging, United States Senate. A year later,the US patent office granted a patent for fassionola,which helped disassociate the syrup from the scandal. It was after this Don and Vic started using it in some of their drinks,since now it didn't have a negative connotation. Today it's being used more and more as an exotic ingredient in modern Tiki drinks. BG Reynolds makes it in limited batches,so you have to get on their mailing list or check their site to see when it's available. Jonathan English is still making it,in several flavors,but they don't sell online. You either have to visit them in person,or search for listings on eBay(which is where I acquired mine). There are also a couple of small batch companies making it,but you'll have to do some searching for them.

So enough history,let's get to mixing. Here's a few Giltron approved recipes I think you'll like. Enjoy!

Mix #190 Pi-Yi

1oz light Cuban rum* 3.4oz gold Cuban rum* 1oz pineapple juice 1/2oz lime juice 1/2oz passionola red 1tsp honey syrup 1 dash Angostura bitters

Blend with 6oz crushed ice for five seconds and pour into hollowed-out pineapple.

*Since Cuban rum is hard to come by,you can substitute Virgin Islands or Puerto Rican rum.

Created by Donn Beach around 1937,this has a sweet start with a tart finish. No,i didn't use a hollowed-out pineapple,I've done that once already. It's a nice summer-y drink that's not too strong.

Mix #191 Cannibal Cooler

3/4oz Plantation 3 Star rum 3/4oz Plantation Original Dark rum 1/2oz Plantation OFTD 1.5oz orange juice 3/4oz lime juice 3/4oz fassionola 1/4oz cinnamon syrup 1.5oz club soda

Flash blend everything except soda. Pour into tall glass,top with soda and stir.

Another Jason Alexander creation,it has a nice sweet/tart blend with citrus and a cinnamon finish with plenty of kick. Another excellent cocktail from the master. (bonus cool points if you saw the movie the pic is from)

Mix #192 Welcome to Georgetown

1.5oz El Dorado 3 1/2oz Lemon Hart 151 1/2oz creme de cacoa 3/4oz fassionola 1/2oz lemon juice

Shake with ice and strain into coupe glass. Add some grated nutmeg to top.

From master mixologist Brian Maxwell ,this is sweet,the fassionola comes forward and the chocolate finishes with some spice from the nutmeg. The 151 gives it kick. A bit of a foo-foo drink but I liked it.

Mix #193 Alucard's Cup Of Blood

1oz Plantation Isle of Fiji rum 1oz Wray & Nephew overproof rum 1oz pineapple juice 1oz lemon juice 1/2oz falernum 1/2oz fassionola 1 dash Angostura bitters 1 dash absinthe

Blend with crushed ice and pour into Mai Tai glass. Garnish with something spooky.

Created by Facebook user Andrew Campbell,this blood red drink has a nice sweet/tart blend with plenty of funk and plenty of kick. Will definitely bring this back out for Halloween.

Mix #33 Megalodon

1oz Lemon Hart 151 1oz white rum 1.25oz lime juice 1oz agave syrup 1tsp red fassionola

Blend with a cup of ice for 5sec.

Just had to repost this since it's so good it's in my regular roster of mixes. Delicious with plenty of kick.

Find a bottle of fassionola and try something new. You can even sub it for grenadine to mix things up. Hipa Hipa,i ke ola!

More Mai Tais.

There is of course only one real recipe for the Mai Tai,but that doesn't mean it isn't fun to make tweaks and riffs. Here are a few I've recently come across.

Mix #167 Frankie's Mai Tai

1oz Myers's dark rum 1oz Lemon Hart 80 proof rum 1oz orange curacao 1oz orgeat 1/2oz simple syrup half a large lime

Squeeze the juice from the lime half into a double-old-fashioned glass and drop in the rind. Add the rest of the ingredients and fill with ice. Pour contents into shaker,shake,then pour back into glass.

The Mai Tai served at Frankie's in Vegas. Way sweet and the curacao really comes forward. I love their Fink Bomb,but this is not the way to make a Mai Tai. It's too sweet and a Mai Tai is all about balance;none of the ingredients should really come forward,it should just taste like Mai Tai. Hey,can't win them all,even the Pythons had a couple stinker episodes.

Mix #168 Undertow Mai Tai

1oz Smith & Cross rum 1oz Rhum J.M V.S.O.P. rum* 1oz lime juice 3/4oz orgeat 1/2oz Cointreau Noir*

Shake with ice and pour into double rocks glass.

*See below.

Another bar Mai Tai,this time from the Undertow locations in Arizona. A touch sweet,but overall enough of a balance that I liked it. A bit more kick than a regular Mai Tai due to the S&C. Give it a try if you want some variety in your Mai Tais. I used Rhum Barbancourt instead of J.M V.S.O.P. Both are agricoles,which means they're made from sugar cane juice instead of from molasses like most rums. This makes them extra funky and flavorful,but the S&C plus Noir help keep it in its place so as not to overwhelm the drink. I also made my own Noir. According to my research,Cointreau Noir is Cointreau and cognac in a 70/30 blend. So I mixed 70ml of Cointreau to 30ml of VSOP brandy to make my own. It's very similar to Grand Marnier,maybe a bit drier. I still prefer Pierre Ferrand in a Mai Tai,but this works pretty good as well.

Mix #169 Breakfast Mai Tai

1.5oz Smith & Cross rum 1/2oz Gifford Banane du Bresil 1oz lime juice 1/2oz orgeat 1/4oz cinnamon syrup 3/4oz Coruba rum

Put everything except Coruba into a shaker with a couple ice pellets and shake until they're gone. Then pour into double rocks glass,add Coruba,and top with ice.

Created by Fanny Chu at the Donna in NYC. So I've no idea what this has to do with breakfast,other than eating cinnamon rolls. The cinnamon really comes forward. There's a touch of banana at the end,but this is basically a cinnamon Mai Tai. It's also got plenty of kick due to the one and a half ounces of Navy rum. A couple of these and you'll want to go back to bed. The instructions are also odd,the Coruba isn't a float,it's going to mix in when you add the ice so you might as well just shake everything together. At the end it just didn't do anything for me,but if you're into cinnamon give it a shot.

So go ahead and explore the limits of Mai Tai. After all,variety is the spice of life.