In Memorium: Pearl Harbor Dec 7th 1941

The Storm Approaches...

Dr.Cyclops' Tiki Cinema: Cry of the Werewolf (1944)

https://en.wikipedia.org/wiki/Joseph_Stephen_Crane

One of the few Movies by legendary Tiki Restauranteur.

My Lament to a departed Cat

Goodbye Ginger
You were the leader of the Three Amigos along with Felix & Oscar.
You had a semi-truce with Amber.
You took no shit from other Toms.
For an outdoor Cat you made a pretty good indoor Cat in your Last year!
I just wish we would have taken you in sooner.
So here's to your memory as you go to the Happy Hunting grounds,
 you'll be with Oscar & Amber, mousers all.
.........................
Joined by their Brother Cat Felix in late October 2018. Together Forever !

The Original Zombie (1934) Revised LCBO Friendly

Don the Beachcomber's Zombie (1934)

The original version, the one that started it all, as served at Don the Beachcomber's famed Hollywood restaurant. This was the drink that made Don's reputation and secured his place in cocktail history.
Due to the lousy LCBO rum selection particularly in the overproofs
I have tried various substitutes and I find by substituting adding 1 oz. El Dorado 8 Year Old Cask Aged Demerara Rum with 1 oz of Pot still Jamaican
for 1 oz of 151 Lemonhart works great.
    

 

Ingredients:

1 oz. Gosling 151 proof Rum
1 oz. Bacardi Gold Rum/J Wray Gold Jamaican Rum
1 oz. Smith & Cross or Myers Planter's Punch Rum (Jamaican Dark)
1 oz. El Dorado 8 Year Old Cask Aged Demerara Rum
3/4 oz. Fresh Lime Juice

1/2 oz. Don's Mix*
1/2 oz. Falernum
2 Dash. Angostura Bitters
6 drops. (1/8 tsp.) Pernod
1 tsp. Grenadine
6 oz. (3/4 cup) Crushed Ice

 

Directions:
Put everything in a blender. Blend at high speed for no more than 5 seconds. Pour into a chimney glass. Add ice cubes to fill. Garnish with a mint sprig.

*Don's Mix was one of the Beachcomber's secret ingredients. It's made by combining 2 parts grapefruit juice with 1 part cinnamon syrup. It is also available for purchase from B.G. Reynolds' syrups.

My Notes:
I have tested this and it is the 'Real Deal' .No Faux-Zombie tastes like this Evil Behemoth.
WORD Of WARNING
Though it is Alcohol Heavy it is masked by the spices and juices so I recommend that you have 2 or 3 Drinks max.
CHEERS~Doc Cyclops
Source: Jeff Berry
Beachbum Berry's Sippin' SafariClub Tiki Press/SLG Publishing, 2007

Tiki Buys #10 : Art by Brad "Tiki Shark" Parker

Bela Lugosi Has a Zombie - Paper Giclee

Tiki Buys #9 : Mugs & Mixes & More

   Rum barrels in both Tumbler & shot glass style:

And in honor of my Grandfather William "Bill" Hussey Jones

a "Charlie Chan's Chance" Tiki mug

Tiki Buys #8 : Mugs & Mixes & More

Sippin’ Safari 10th Anniversary Edition

FANTASTIC!

 

 

Tiki Buys #7: Mugs & Mixes & More

Tiki essentials

  Jiggers in both 3/4 x 1-1/4 & 1-1/2 

Tiki ephemera 

Tiki Buys #6:Mugs & Mixes

First the Mixes 

Bought multiple quantities in 375 & 750 ml

B.G. Reynolds

DIY Allspice Pimento Dram Recipe

Allspice dram is a simple liqueur flavored with allspice berries. It's also known as pimento dram, because allspice is a berry from the pimento tree. Allspice dram adds a dark, strong, and spicy counterpoint to rum and sweet ingredients in tiki drinks. For years, allspice dram was damn-near impossible to find in the states. Even though you can find it on store shelves now, it's still much more fun (and affordable!) to make it at home.

Recipe  Makes about 3 cups

 Ingredients

• 1 cup light rum (Bacardi Gold)
• 1/4 cup whole allspice berries (Bulkbarn)
• 1 cinnamon stick (Bulkbarn)
• 1 1/2 cup water
• 2/3 cup brown sugar 

Directions

1. Crush the allspice berries in a mortar and pestle or grind them in a spice grinder. You want coarse, large pieces and not a fine grind.
2. Place the crushed allspice in a sealable glass jar and pour the rum on top. Seal the jar and shake well. Let this mixture steep for 4 days, shaking daily. On day 5, break up the cinnamon stick and add it to the mixture.
3. After 12 days total steeping, strain out the solids through a fine-mesh strainer. Then strain again through a coffee filter into your final bottle or jar.
4. Heat water and sugar on medium until boiling, stirring to dissolve, about 5 minutes. Let the syrup cool, then add it to the strained allspice infusion. Shake and then let rest for a minimum of two days before using.

Special Equipment

mortar and pestle (or spice grinder), fine-mesh sieve, coffee filters

 

 Store at room temperature for 1 to 2 months. It isn't going to spoil, but the flavor will change over time if you keep it too long.

Rum Barrel (1930's) by Don Beach

A tropical cocktail invented at Don the Beachcomber.
Beachcomber Rum Barrel From Don the Beachcomber, Hollywood, Calif.

 Ingredients 

• 1 oz Fresh Lime Juice
• 1 oz Fresh Grapefruit Juice
• 1 oz Orange Juice
• 1 oz Pineapple Juice
• 1 oz Honey Mix (*)
• 1 oz Light Rum
• 1 oz Gold Rum
• 2 oz Demerara Rum
• 1 tsp Falernum
• 1 tsp Pimento Dram
• 6 drops Pernod
• 6 drops Grenadine
• Dash Angostura Bitters
• 8 oz Crushed Ice

Combine all ingredients, blend for 5 seconds and serve in a highball glass. (*) Honey Mix: 2 parts honey, 1 part water. Mix, heat (but don't boil) and then let cool before using.

Oceanic Arts

International Tiki Marketplace

Don the Beachcomber Tour

Legends Of The South Pacific