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Welcome to letstiki.com.  Your source for Tiki Bars, Tiki Drinks, and Tiki News.

Entries in Let's Tiki Video (15)

Monday
Apr182011

How to Make A Painkiller

The PainkillerAloha,

In the United States today is tax day.  To wear off some of that sting from the tax man Smuggler's Cove, one of the most popular Tiki bars in the U.S., is celebrating National Painkiller Day.   Sadly, Smuggler's Cove is across the country from me, but that isn't stopping me from having a good old Painkiller.  

This Tiki cocktail was invented in the 1970s  at the at The Soggy Dollar Bar in the British Virgin Islands. The Soggy Dollar has no dock so it's visitors have to swim to shore from their boats getting their money all wet, and that is how the bar got it's name.  The original Painkiller recipe is top secret, and is still being served to this day at The Soggy Dollar.  However, through some reverse engineering by some people with much better taste buds than mine you no longer have to go to The Soggy Dollar to enjoy this Tiki cocktail.

To make a Painkiller combine the following in a cocktail shaker with about a one cup of ice:

  • 1 oz Fresh Squeezed Orange Juice
  • 4 oz Pineapple Juice
  • 1 oz Lopez Coconut Cream
  • 2.5 oz Dark Jamaican Rum (Preferably Pussar's Navy Rum)

Shake the ingredients together until the shaker is frosty on the outside. Then, pour it into a large glass or Tiki mug.  You may want to use a Tiki mug for this one because this great tasting drink isn't very pretty to look at.  Then, sprinkle some Nutmeg and Cinnamon on top.  Garnish with an orange wheel, pineapple slice, and cinnamon stick.

The Painkiller really surprised me with how amazing it was.  The Lopez Coconut cream gives a delicious coconut flavor to the drink, and the pineapple juice blends in nicely. I've tried other brands of Cream of Coconut, but Lopez is the best.  The only place I can find Lopez, near me, is at Wal-Mart.  

You get just a hint of orange from the fresh orange juice, and the dark Jamaican rum adds a nice touch, but doesn't over power.  Even a non-rum drinker will love this cocktail.  The Cinnamon and nutmeg go really well with the creamy coconut.  There is just the right amount of sweetness so that you could keep drinking these all day.  I can just imagine being in The Virgin Islands sipping on this while laying in a hammock, and listening to the gentle waves roll in.  Uncle Sam is a million miles away... 

I went to the Soggy Dollar's website to do research for this post, and they have the relaxing sound of waves crashing to the shore playing on their site.  I usually hate it when websites have background sounds, but the waves are very peaceful.  So pull up their website while sipping on your Painkiller and your cares will drift away even faster.

Mahalo!

Damon

Monday
Mar282011

How to Make Rum Punch Cupcakes

Aloha,

Let's Tiki is now one year old!  I can't believe how fast the first year has gone. I've had such a great time meeting all the great people in the tiki community and look forward to many more years and many more new friends.

 

Every birthday needs a cake. When I saw these cupcakes I knew right away they would be perfect.  The cake itself has the perfect amount of sweetness.  The dark rum makes a great addition, but isn't too overpowering.  The rum is also perfectly balanced with the vanilla.

I used coruba rum for the cake and the glaze. Coruba is becoming my new favorite dark rum.  I had used Meyers for years, but Coruba isn't quite as harsh as Meyers.  It has more of a molasses flavor that is very enjoyable.  When cooking with wine I was always taught to use a wine that you would drink. The same holds true when cooking with rum.  A good rum will make your recipe so much better.

The cake is then complemented nicely with the freshly whipped cream frosting.  The pineapple and the cream is genius.  I just couldn't stop eating these cupcakes, and I'm normally not a big cake eater.

So make up a batch of these cupcakes for your next party.  They will be a hit!  For the complete recipe visit http://annies-eats.net.

Mahalo!

Damon

Friday
Mar252011

How To Make Spiced Rum: Part II

For the recipe on how to make your own spiced rum check out my original post.

Aloha,

Two weeks ago. I showed you how to make your owned spiced rum.  Every day I've been turning my rum to maximize the flavor, and taking a little sample, well ok a big sample, to make sure the flavor was progressing nicely.

On the third day I took the cinnamon out of the bottle.  The cinnamon flavor had started to become very strong.  Looking back I should have taken out the cinnamon after a day or two because it wound up being a little too strong, but that is the fun of experimenting.

When the rum has a flavor that you like you need to stop the process of infusing the spices.  To stop the process you need to remove the spices.  The easiest way to do this is to carefully pour the rum out of the bottle into a pitcher.  You want to be careful to not break up the spices.  

Next, remove the spices from the bottle.  Then, rinse out the bottle thoroughly so all the sediment, from the spices, is cleaned out.  Using a coffee filter and a funnel filter the rum as you pour it back into the bottle.  This can be a bit of a slow process.  So, pour yourself a drink while you wait.

That's it. Then, your rum is ready for sampling!

I made a daiquiri first with the rum.  To make a daiquiri add to your cocktail shaker:

  • 2 cups crushed ice
  • 2 oz rum
  • 1 oz fresh squeezed lime juice
  • 1/2 oz simple syrup

Shake the ingredients, and pour them into a chilled glass.  

A daiquiri is a great way to sample a new rum.  It really shows all of the great flavors that a rum has to offer.  Other cocktails can mask the flavor of the rum making it difficult to determine what the rum really tastes like.

After making the video I found that ginger ale goes really well with my spiced rum since it has a strong cinnamon flavor.  The cinnamon and ginger are a perfect match.

Enjoy your spiced rum!

Mahalo!

For the recipe on how to make your own spiced rum check out my original post.

Tuesday
Mar082011

Hurricane Taste Test

Happy Mardi Gras!  

Since, The Hurricane is the drink of Mardi Gras I thought I would have some fun and put the Pat O'Brien's Hurricane Mix up against the classic Hurricane Recipe

To sum it up, the Pat O'Brien's mix version tastes bitter, and flavorless.  You can really taste the corn syrup.  Upon further inspection, you can see the syrup settle at the bottom of the glass after it sits for a bit.  It is no wonder I got sick after drinking a few of these at last year's Mardi Gras festivities.  This just proves that quality fresh ingredients can make a huge difference in a cocktail.  Do yourself a favor and make some real Hurricanes.  I have the recipe here.

Have a safe and happy Mardi Gras!

Damon

Sunday
Mar062011

Make Your Own Spiced Rum

Aloha,

Sunshine from the Zen Tiki Lounge Podcast inspired me to make my own spiced rum. It's really easy to do.

To spice your own rum Sunshine's recipe calls for:

  • 1 750 ml Bottle of Cruzan Gold Rum
  • 1 vanilla bean sliced down the middle
  • 1 cinnamon stick
  • 1 black pepper berry
  • 2 alllspice berries
  • 3 cloves

Just drop the ingredients into the bottle.  Give the bottle a couple of turns every day; don't shake it.  After a couple of days sample the rum.  Once the flavor gets to something you like remove everything from the rum.  That's all there is to it. What is really great is you can experiment and try other spices and flavors to make a rum all of your own.

This is the first time I've tried to spice my own rum. I'm really excited to see how it turns out. Stay tuned and I'll keep you posted on how it turns out.

Mahalo!

Damon