When life gives you a Tiki Mug, make a Chi Chi

Usually when it comes to my cocktail experimentation, I base it on the alcohol I have – or if I’m enthusiastic enough, I get a bottle and use it as my muse. This time is slightly different, my muse for this morning madness:

And yes, those are 'bamboo' straws 🎍

And yes, those are ‘bamboo’ straws 🎍

Tiki happened between Prohibition and Disco – a 40 year old trend which created some of the most delicious cocktails! So as I don’t have the usual Tiki ingredients e.g. Rum, I thought I’d research into this exciting genre a little bit more and find out what my options are.

The traditional Tiki ingredients:
Rum
Lime
Orgeat
Curçao

What I have:
Vodka
Gin
Ted the Tiki Mug
A Pineapple

Recap:

Pia the Piña & Ted the Tiki just chilling.

Pia the Piña & Ted the Tiki just chilling.

What I did:

CHI CHI

Pretty much a Piña Colada, but with Vodka instead of rum – then I made a few other adjustments. Accidentally made it healthier (if I could use coconut cream, I would’ve). However the accident made it light, just as delicious – which allows room to knock back multiple with less guilt! Let the fun times begin! (Warning: Slightly more time consuming than usual)

Where there is a will, there is a way!

Where there is a will, there is a way!

60ml Vodka
1/4 Pineapple
1 Tablespoon Coconut Oil
1 Tablespoon Dark Demerara Sugar
1/2 Banana
Cherry for Garnish

1. Cut 1/2 the pineapple into disks (removing skin), then into quarters. Put in a pan with coconut oil and sugar, cook until pineapple is golden and soft. This creates a syrup which you don’t want to throw away!
2. Cool the Pineapple in the freezer for 10-20 minutes.
3. In a Blender, put in the Vodka, banana, half the caramelized pineapple and 2 tablespoons of the syrup with a cup of ice.
4. Blend blend blend!
5. Pour into Tiki Mug of choice, or any desired vessel.
6. Garnish and enjoy!

PIÑA PUNCH

This was more an ode to the rest of the Pineapple, which turned out to be delicious and all the refreshing! I recommend making this one into a jug and sharing the love.

Packs a Punch ... 😁

Packs a Punch … 😁

1/4 Fresh Pineapple (or 60ml Pineapple Juice)
30ml Barrel Aged Gin (I used Ransom Gin, or feel free to use box standard whatever.)
30ml Sweet Vermouth
Rosé Wine

1. If you’re using fresh pineapple like I did, blend the first three ingredients without ice – I also strained it to take the lumps out – again, bottled is easier. I think the theme I went with other than ‘Tiki’ was ‘Time Consuming’. If you’re using fresh, just build in wine glass.
2. Fill glass with ice, then top with Rose wine.
3. Ta da!

***This punch is definitely on the dry side – if you like your drinks on the sweeter side, I suggest adding grenadine 🙂

Also, apologies for my lack of posting. There will be many posts to look forward to in the next couple weeks, I promise!

Prost!

An avocado, a bottle of rum and some coffee walk into a bar….

I usually like a bit of banter, but it’s Sunday and I feel like everyone is going through the same struggle as I am.

So! I’m going to jot a couple of recipes down, you guys can have a play with them (I’d rather you have them now, then see them Monday and have to wait a week for an excuse to make them.) And we can go from there?

I promise a thesis of history, interesting facts, and bars to venture to. But as I mentioned before, it’s Sunday, and I think we’re all in struggle town. The beauty of these following pick me ups, is they ALL contain cold drip coffee, so they will pick you the f#$* up! Yes yes, it’s all pretty exciting. I’ll stop rambling now… lets do this!

Barrel Aged Gin!? & ready to go Cold Drip coffee perfected for cocktails? Yeah, it's meant to be.

Barrel Aged Gin!? & ready to go Cold Drip coffee perfected for cocktails? Yeah, it’s meant to be.

The coffee I’m using is Little Drippa Cold Drip, I’ll post more about this soon. Pretty much when it comes to making cocktails cold drip is the best for mannnnny reasons! In short:

  1. Chilled espresso gets bitter.
  2. Cold Brew is too weak
  3. Hot coffee isn’t an option
  4. Instant coffee shouldn’t touch alcohol. It’s banned in every state. Fact.

(I’ll go into more detail later, promise!)

Drum roll please!

Cold Drip Coffee Negroni!

30ml Campari
30ml Ransom Gin
30ml Sweet Vermouth
15ml Little Drippa Cold Drip Coffee
Blood orange to garnish

1. Stir all ingredients down with ice.
2. Garnish with Blood Orange
3. Enjoy!

One I prepared earlier 😏

One I prepared earlier 😏

Vietnamese Iced Coffee… ft. Vodka.

For those playing at home, yes I did float Maltesers on top. Because why not.

For those playing at home, yes I did float Maltesers on top. Because why not.

30ml Sweet & Condensed Milk
30ml Normal Milk
60ml Little Drippa Cold Drip Coffee
30ml Vodka

1. Stir together the milks together first, then pour over into a glass filled with ice.
2. Layer with coffee (I used the back of a spoon) (it helps) (a lot)
3. Then layer with vodka.
4. Then enjoy.

Then last but not least to get them hungover feels to bed and get ready for your Sunday sesh…

This taste better than ice cream. .. And I really like ice cream...

This taste better than ice cream. .. And I really like ice cream…

This is blended, so get out them nutribullets…

1/2 an avocado
2 tablespoons sweet & condensed milk
40ml Little Drippa Cold Drip Coffee
30ml Captain Morgans/ spiced rum
Mint sprig & coffee beans for garnish

  1. Add all ingredients in blender with a handful of ice.
  2. Blend! -bzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz!
  3. Pour into fancy glass, garnish with mint sprig and coffee beans!
  4. Enjoy, and letsss get this Sunday started!!!

Recipes done!

Have a great day! Get your sip on! Til next time!

Prost!

Some people do Cross Fit for strength, I prefer Dutch Courage!

What is Dutch Courage!?

noun
  1. strength or confidence gained from drinking alcohol.
...has anyone seen Flight? I don't know about you, but if I have to drive with two hands on the wheel. So does he.

…has anyone seen Flight? I don’t know about you, but if I have to drive with two hands on the wheel – so does he.

I have many reasons why I choose Dutch Courage:

Primarily, it’s historically exciting and theoretically proven via a war that lasted 30 years – creatively named “The Thirty Year War” which was one of the longest and most destructive conflicts in European history. If drinking rum before 10am makes you a Pirate, I definitely would go as far as saying drinking gin in your waking hours makes you a seasoned soldier. Secondly, I can’t do a hand stand to save my life, so Cross Fit was never an option.

Me last Tuesday.

Me last Tuesday.

When I practise the art of Dutch Courage, I usually don’t discriminate and don’t dismiss anything with an alcohol content higher than 4%, however if you want to be historically accurate, Dutch Gin also known as jenever or genièvre is the way to go.

Jenever which translates as Juniper was well known as the medical cure for many health concerns back in the day, including The Black Plague which claimed over 25 million lives… to think, if they only had more gin…

Notes to take home:

  1. Gin will give you the strength of a warrior without having to sign up to a gym.
  2. It’s a superfood – never heard goji berries or kale helping cure the bubonic plague.
  3. It’s delicious.

So imagine my delight when I went out to get a bottle of gin to experiment with and found this handsome number:

When life just works...

When life just works…

Oh yeah, I got excited.

So how should you prepare your dose of Dutch Courage? Well, I’m glad you asked.

Some Ginspiration

White lady

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I’m sure this is what the soldiers strolled into battle with…

45ml Gin
15ml Triple Sec (I’m using Peach Schnapps.)
30ml Lemon Juice
10ml Sugar Syrup (I went with 5ml agave)
1 egg white

  1. Add all ingredients into shaker (or nutribullet) without ice, shake (or blend) until fluffy, then add ice momentarily to chill.
  2. Double strain into coupette.
  3. Enjoy!

Southside Fizz

Can't go 5 posts without a fancy mason jar cocktail ;) #thepeerpressuresofsociety

Can’t go 5 posts without a fancy mason jar cocktail 😉 #thepeerpressuresofsociety

60ml Gin
30ml Lime Juice
15ml Sugar Syrup
7 Mint Leaves ***
Soda Water

  1. Put Gin, lime, & sugar syrup in a shaker. Shake-shake-shake!
  2. Get the mint leaves, clap to allow the minty freshness to exude, then add to shaker. Don’t shake-shake-shake, instead, stir briskly.
  3. Top with soda!
  4. Garnish with mint, and look down at your masterpiece in sheer awe and enjoy!

*** I don’t like shaking mint because I find it makes cocktails bitter. Little experiment to decide for yourself: put a mint leaf on your tongue and you’ll taste a minty sweetness, then bite the leaf and taste how bitter it gets. You’re welcome.

Happy sipping and enjoy your long weekend Melbourne peeps! For everyone else, happy Friday!

Prost!

For goodness saké! … 酒

There’s nothing I enjoy more than when customers pronounce Pinot Noir [pee-not no-ear], chipotle [chip-pot-ool] or Tempranillo [temp-rah-nillll-low]. (if this confuses you, click the words for general enlightenment.)

Word of the day!

Saké ! or 酒? [Sah-kay] ?

Such a happy little sake! Them sake eyes… How can you resist!?

Okay, I might fall in the realm of customers on this one, but I have tried my best to decipher and learn enough to share some interesting fun facts, cocktails and bars!

Ask for sake anywhere, and you’ll get sake, ask for sake in Japan, and you’ll get anything. Sake is in fact just a japanese word for ‘alcohol’, so if you want the specific liquid goodness I’ll be referring to, they say nihonshu – which means ‘Japanese alcohol’. Interesting fact, but this blogs focus is slowly seeming like a language lesson, so lets digress…to maths.

Polishing is the process whereby they mill the rice grain to reveal its starchy core. The more the grain has been polished, theoretically the better the sake! Most sakes are polished between 50-70%, in easier words: If it says 60%, than means 40% of the kernel was polished away leaving only 60%

Junmai type = Less Polishing (70%) = Richer & Deeper Flavour

Ginjo type = More Polishing (50%) = Cleaner & Aromatic Flavour

*Although Junmai is associated with less polishing, it also refers to pure rice/no additive sake. So you can also have Junmai Ginjo, which means higher polished pure rice sake… I won’t lie, I’m just as confused as you are.

Just like wine, there is a plethora of types of sake! Ones which you should stay away from reffered to as table sake (Futsushu) where the rice polishing can be as low as 93%… to Daiginjo/Junmai Daiginjo which is super premium sake.

If the above didn’t lose you and want to read more, click here for a full 101 on Sake.

Now that the English and Mathematics is out of the way, lets get to the fun bits!

My all time favourite sake cocktails

MR Miyagi

Mr Miyagi

Cold Drip Martini – Cold drip coffee, Shochu, Sake & White Chocolate foam… #whatdreamsaremadeof

Tokyo tina

Thundercat Martini - Belvedere Vodka, Junmai Sake Plum Bitters, Orange Blossom Water & Pickled Ginger 🍶👌

Thundercat Martini – Belvedere Vodka, Junmai Sake
Plum Bitters, Orange Blossom Water & Pickled Ginger 🍶👌

Not quite sake but still delicious

Cucumber & Yuzu Sour - Belvedere Vodka, Elderflower, Yuzu, Cucumber, Honey. All. The. Delicious!

Cucumber & Yuzu Sour –
Belvedere Vodka, Elderflower, Yuzu, Cucumber, Honey. All. The. Delicious!

MY wish list

Sashimitini! Gin with ginger liqueur garnished with sashimi. Yes, Sashimi. & again, maybe this one doesn't quite contain sake. But. Sashimi. It has. Sashimi. That is all.

Sashimitini!
Gin with ginger liqueur garnished with sashimi. Yes, Sashimi. & again, maybe this one doesn’t quite contain sake. But. Sashimi. It has. Sashimi. That is all.

closing words on sake

Sake, I feel, doesn’t get the credit it deserves. Kind of like soup, always underrated, but never disappointing. I tried to point out the versatility and quality of sake to my friend the other day who didn’t seem sold. That or he was just tired from the gym. Naturally, I grabbed his protein shake and turned it into a sake cocktail to prove a point:

A symphony of premixed chocolate protein shake, sake, and salted caramel ice cream. Yeah... I went there... 🍦

A symphony of premixed chocolate protein shake, sake, and salted caramel ice cream. Yeah… I went there… 🍦

After he got over the fact I used ice cream to garnish his protein shake (it was Skinny Cow, which is diet ice cream… I may of pretended it was sugar free… but really… come on…) he tasted it and was super surprised at it’s deliciousness. Sake and chocolate go together like bacon and eggs, or popcorn and butter, or cereal and baileys.

Long story short, go to your local bottle shop and start experimenting! This stuffs going to be the new Gin in your tonic, and for anyone who can post a good sake sangria recipe – I’ll be giving out stickers.

Kampai!

A dash of American prohibition, a spoonful of Russian Revolution, garnish with an evil English Queen…

And you have yourself a Bloody Mary!

Yes yes, some see a Bloody Mary and cringe at the idea. On the other hand, some people consider them a Sunday morning ritual, I personally think a Bloody Mary is a thing of beauty. As rich in history and creativity as it is in its red hues, and hopefully at the end of this post you’ll fall in love with its poetry as much as I do. So let the story begin! Once upon a time…

It all started back when something terrible happened in the US of A, prohibition, or as W.C. Fields likes to put it, a time where he “was forced to live for days on nothing but food and water”. Bartenders had decided to flee to the safe shores of Europe to continue their practise, the same time a pretty nasty revolution convinced groups of Russians to do the same – bringing their Vodka with them. Americans didn’t come empty handed however, they brought tinned juices. (If it was a competition….)

Nonetheless! This, right time at the right place was the birth place of something beautiful. It was 1920s Paris, a bartender by the name of Ferdinand “Pete” Petiot and a bar by the name of Harry’s New York Bar on 5 Rue Danou (or as liquor hungry americans learnt to instruct parisian tax drivers, “Sank Roo Doe Noo!”). This is where the history gets a bit blurry, there are many variations of the story, but long story short – the Bloody Mary or very early days the “Bucket of Blood” was created. Some say the Bloody Mary comes from Queen Mary I, known for the death and destruction she caused over her reign, also sharing the same nickname.

At the start it was just equal parts vodka and canned tomato juice, but as time passed, Pete moved back to New York to man the King Cole bar at the St. Regis and a Russian Prince and businessman by the name of Serge Obolensky wanted one of the infamous Bloody Marys, but with a kick. And this! My friends, is where we get the tasty concoction today. He put on his thinking cap, grabbed the salt, pepper, Worcestershire sauce and a lemon, and the blank canvas was promoted to masterpiece.

The story continues with its many variations, The Red Snapper it gin laden cousin, or its Mexican friend the Bloody Maria, but these are all interesting stories for another day.

The classic recipe:

  • 1 oz. Stolichnaya vodka
  • 2 oz. Tomato juice
  • 1 dash lemon juice
  • 2 dashes salt
  • 2 dashes black pepper
  • 2 dashes cayenne pepper
  • 3 dashes of Worcestershire sauce

The beauty of the Bloody Mary is that there is no true recipe, and its a classic which the most stubborn mixoligist will allow others to play around with. These days we see the likes of sriracha among many other ingredients being added. Its something of ones own culinary skill and these days Bloody Marys aren’t just drinks – but also foundations for lavish garnishes which really show the true potential of wooden skewers and a creative mind.

Hopefully I’ve helped open up the minds of some anti-Bloody Mary folk out there, it may be an acquired taste, but it truly is one for the books. So with that said! A few locals to have a look at:

The Bloody Hell - Chilli Infused Vodka Served with a Shrimp, Slider & Buffalo Wing @ Bloody Mary's, Sydney

The Bloody Hell – Chilli Infused Vodka Served with a Shrimp, Slider & Buffalo Wing @ Bloody Mary’s, Sydney

The Bloody Mary @ Porch and Parlour, also at Sydney. Bondi in fact, who needs garnishes when you have a view?

The Bloody Mary @ Porch and Parlour, also at Sydney. Bondi in fact, who needs garnishes when you have a view?

The Secret Bloody Mary @ Stray Neighbour, Preston. Garnished with Fried Pickles & Chipotle aioli - this one was limited edition but I'm sure we can create a petition...

The Secret Bloody Mary @ Stray Neighbour, Preston. Garnished with Fried Pickles & Chipotle aioli – this one was limited edition but I’m sure we can create a petition…

For those playing at home:

Bloody Mary’s Bar/Cafe, 332 Victoria St Darlinghurst Sydney || www.bloodymaryssydney.com.au

Porch and Parlour,  110 Ramsgate Ave North Bondi Beach  || www.porchandparlour.com

Stray Neighbour, 463 – 467 Plenty Rd, Preston ||                 www.strayneighbour.com.au

Prost!