Happy New Year

2016

Merry Christmas

Archipelago Floating Tiki Cinema

 How cool is this?I hope they screen,The Man with the Golden Gun...

Archipelago Floating Cinema by Buro Ole Scheeren

Dr.Cyclops' Tiki-Cinema:The Most Dangerous Game (1932)

The Typhoon (Tiki Cocktail) Recipe

The Typhoon by Dr.Cyclops

 

Ingredients :

1 oz. Demerara Rum
1 oz. 151 Proof Rum
1 oz. Pimm's #1 Cup
1 oz. Orgeat Syrup
1 oz. Orange Juice
1 oz. Pineapple Juice
1 oz. Lime Juice
6 drops Pernod

1 dash Angostura Bitters

 Directions:

Blend with 3/4 cups Ice for 5 seconds
Serve in a lowball glass with a Maraschino Cherry

My Notes:

I really wanted to infuse some classic Pimm's #1 Cup with the classic Tiki ingredients.

In appearance think Mai Tai with a dose of the setting Sun.

The taste is finely balanced blend of citrus and rum.

The alcohol is barely noticeable, so it can be a dangerous little sun-downer.

I hope you enjoy it, as I had a few hangovers, coming up with the right proportions.

  

CHEERS~Dr.Cyclops

An original Cyclopean Tiki Elixir 2015

Tiki Buys #3:Misc

RCA Portable Silver Ice Maker

The Scorpion (1972 Trader Vic's) Cocktail Recipe

The Classic 1972 Trader Vic version of the venerable Scorpion

The Scorpion is a cocktail consisting of rum, cognac, orgeat, fresh lemon juice, and fresh orange juice.


Who Created the Scorpion?

According to cocktail legend, the Scorpion Bowl had its beginnings back in the 1930s at a little bar in Honolulu called The Hut, where some storied, unnamed barkeep poured rum, citrus, orgeat syrup, and brandy over ice, garnished with an Orange, and dubbed it “Scorpion.”. There are probably more recipes for this drink in cocktail books than any other drink in history. It was adapted by Trader Vic, but even he published at least three completely different recipes in different editions of his cocktail book -- and none of them are the recipe that is actually used in his namesake restaurant chain! The bonafide original Scorpion, as served in Trader Vic's restaurant in Oakland, was a remarkably complex blend of some fifteen ingredients. The recipes in the "Common Recipes" section are listed with the year the recipe was published.

Below is the Trader Vic's Classic 1972 version.

Ingredients:

    2 oz Orange Juice

    1½ oz Lemon Juice

    ½ oz Orgeat Syrup

    2 oz Light Puerto Rican Rum

    1 oz Brandy

Multiplied by about four, and you have youselves the Scorpion Bowl, a large-format cocktail.

Directions:

Blend ingredients with a scoop of shaved ice at high speed for five seconds. Pour into cocktail glass. Add more ice to fill. Garnish with a gardenia.
Similar Cocktails

My Notes: 

A delicious citrus forward Tiki-sipper without the overt sweetness sometimes common to Tiki cocktails.
CHEERS~Dr.Cyclops
From “Trader Vic’s Bartender’s Guide,” by Victor Bergeron, 1972

Dr.Cyclops' Tiki-Cinema: White Zombie (1932)

December 8th 1941

The Dawn of the Tiki Age

Sorry I meant to commemorate the anniversary of the attack on Pearl Harbour yesterday but I was unable to.
In memory of all those who lost their lives that day...You aren't forgotten.

Jet Pilot (1951) Cocktail Recipe

⚛ A Classic Cocktail from the Atomic Age ⚛

 Ingredients:

    1/2 oz lime juice

    1/2 oz grapefruit juice

    1/2 oz cinnamon syrup (B.G. Reynolds' Don's Mix)*

    1/2 oz falernum (Le Lab Sirop Tiki 1930 Falernum)*

    1 oz dark Jamaican rum (80 Proof Lemon Hart Demerara Rum)*

    3/4 oz gold Puerto Rican rum (Bacardi Gold Rum)*

    3/4 oz 151 Proof Lemon Hart Demerara Rum (Bacardi 151 Proof Rum)*

    6 drops Pernod

    1 dash Angostura bitters

    4 oz crushed ice

*All items in parentheses were the ingredients I used/Substituted(LCBO  Friendly)

Directions:

Put everything into a blender, adding crushed ice last, and blend at high speed for five seconds. Pour into an old-fashioned glass.

My Notes:

Though it shares most of the "Zombies" ingredients it is a much more balanced drink,one you could indulge in all night long.Initially I found it slightly too sweet but this perceived sweetness disappeared after a few sips when the acidity of the lime/grapefruit kicked in.





From Jeff "Beachbum" Berry's Sippin' Safari (2007)

The Painkiller (Classic 1971 Cocktail) Recipe

The Painkiller is a Cocktail which consists of Rum, Pineapple Juice, Coconut Cream, and Orange Juice.
The cocktail was created by George and Marie Myrick of the Soggy Dollar Bar on Jost Van Dyke Island, British Virgin Islands, in 1971. The recipe originally had 1 ounce each of gold Virgin Islands rum and Barbados rum. However, this was later changed officially to use only Pusser’s Navy Rum.

There are 4 Official Painkiller Recipes.I have only listed the one below though you can make any variation by adhering to the ratio of the Pineapple Juice, ,, and Orange Juice is always 4:1:1. The amount of Rum varies according to taste. The following recipes are for Painkillers containing 2 ounces of Rum as their base, and the other ingredients varied, but always remaining as 4:1:1. The recommended recipe would be the Painkiller#2.

Ingredients:

    2 oz Pusser's rum

    4 oz Pineapple juice

    1 oz Coconut Cream

    1 oz Fresh Orange Juice

Directions:

Shake with Ice, and then strain into an Ice-filled Tall Glass. Garnish with a sprinkling of ground Nutmeg.

My Notes:

A Delicious tropical treat something akin to a Pina Colada.Very easy to make and would be a nice after dinner drink or a Sundowner.

http://wiki.webtender.com/wiki/Painkiller
soggy-dollar-bar

Chicken Pacific Recipe

 Chicken Pacific (A Tiki Classic)

Ingredients:
750 ml (about 2 1/2 cups) sour cream                                  
2 tsp tarragon                                          
1/2 tsp thyme                                             
1/2 tsp garlic powder                                 
1/2 tsp paprika                            
2 1/2 tsp salt
6 boneless chicken breasts
2 cups Crushed Cornflake crumbs (Yes the Cereal!)
1/4  cup butter
1/2  cup diced olives
1  cup Cocktail shrimp (Optional)

Also needed:
1 medium bowl for Cornflake crumbs
1 medium bowl for Sour cream mixture
1 large baking dish



Directions:
1.Crush Cornflakes in a zip lock bag with a Rolling pin or rum/wine bottle.
2.Preheat oven to 350 F
3.Combine sour cream with tarragon,thyme,garlic powder,paprika and salt.
4. Dip chicken into sour cream mixture coating liberally then dip into corn flake crumbs, coating well.
5.Reserve leftover sour cream mixture and add olives and cocktail shrimp to it then set aside.
6.Melt butter in baking dish; place chicken flat side  down in dish.Bake for 25 minutes at 350 degrees.
7.Turn chicken bake for an additional 20 minutes.
8.Turn Chicken & pour reserve sour cream mixture to cover chicken and continue cooking for an additional 10 minutes.
9.Let stand 10 minutes and serve.(May also heat sauce to serve separately)

*This recipe may be baked and frozen. Thaw, reheat slowly in oven preheated to 350 degrees. Size of baking dish will depend on the amount and size of chicken you use.

Vegetarian Version:
For chicken substitute Extra-Firm Tofu sliced 1/2"thick with deep grooves to soak in sour cream mixture omit Cocktail shrimp.

About the Dish: 
This is a rich & decadent main course that is out of this world and should be a must try at your next Luau.My Mother used to make this back in the Sixties to impress her dinner guests and it doesn't disappoint...Enjoy! ~ Dr.Cyclops

Porco Rosso Recipe

(Arrabbiata) Porco Rosso

Ingredients:

1 lb Lean Ground Pork
1/2 Jar (325 ml.) Arrabbiata Sauce *
1/2 Cup Italian seasoned breadcrumbs with Romano
Mozzarella sliced  1/8" thick (3 or 4 slices per patty)
3 Tsps Sliced olives

(Makes 3 servings)

Directions:

Pre-heat Large cast-iron skillet to med/med-hi with 1/3 cup oil (Sunflower/or canola)
Form meat into three 1/2" thick rectangular patties (Can be any shape)
Place patty into ziplock bag and toss with bread crumbs.(dispose of unused bread crumbs)
Place patties into skillet and cook turning once until browned on both sides approx 4 min per side
Pre-heat oven to 350 C.
Remove patties to a glass baking dish
Place sliced mozzarella to cover.
Add any herbs/seasonings you like now.(Italian Spice blend or Oregano/Basil/Fennel etc)
Add 1 tsp sliced olives per patty
Cover each patty with Arrabbiata Sauce.
Top with sprig of Italian Parsley and/or Grated Parmesan/Romano (Optional)
Place into preheated oven and bake at 350 C. for 20 minutes

Suggested Side Dishes:

Medium Broad Egg noodles
Fried Mushrooms
or
Garlic Mashed potatoes
Green Peas and/or Brussels Sprouts

PC Black Label Arrabbiata Pasta Sauce *
    650ML : 6038300874 Loblaws
  

"Our vibrant, peppery pasta sauce is robustly spiced with crushed hot chilli flakes, garlic and herbs. This authentic sauce from Rome means “angry” in Italian, connoting its full-bodied spice, yet its heat is tempered by luscious vine-ripened tomatoes and rich, fruity olive oil for a balanced finish. Imported from Italy."-PC Black Label

DYI Falernum Recipe

Paul Clarke's Falernum #9 Recipe

During tiki’s heyday, falernum, a syrup made with rum infused with clove, citrus, and nut flavors, was added to rum drinks like the Zombie. Before falernum was widely available, Cocktail Chronicles blogger Paul Clarke tinkered with making his own. After eight experiments over a year (thus #9), Clarke finally found a recipe he was happy with.

This recipe was featured as part of our DIY Home Bar project. | from: Beachbum Berry Remixed , by Adapted from Paul Clarke

Ingredients:

    2 tablespoons blanched, slivered almonds
    40 whole cloves, crushed
    3/4 cup (6 ounces) white rum
    Finely grated zest of 9 medium limes, with no traces of white pith
    1 (3-inch piece) fresh ginger, peeled and julienned
    1 1/2 cups plus 2 tablespoons superfine sugar
    3/4 cup plus 1 tablespoon warm water
    3 tablespoons fresh lime juice, strained
    1/4 teaspoon almond extract

Instructions:

    1Toast the almonds and cloves in a small, dry frying pan over medium heat until the almonds are golden and the cloves are aromatic, about 5 minutes. Remove from heat to cool slightly, about 3 minutes.
    2Place cloves, almonds, rum, lime zest, and ginger in a 2-cup nonreactive container with a tightfitting lid. Cover, shake to combine, and let mixture sit for 24 hours at room temperature.
    3Combine sugar and water in a 1-quart container with a tightfitting lid. Cover and shake until all the sugar has dissolved and the mixture looks clear, about 5 minutes. (By not heating the sugar-water mixture, the simple syrup will be less dense and crisper than a cooked syrup.) You should have 1 3/4 cups; set aside.
    4After 24 hours, strain the rum mixture through a moistened cheesecloth or several layers of paper towels set in a fine mesh strainer over a small bowl. Taking care not to rip the cloth or paper towels, press the solids against the strainer to extract all the liquid. Discard the solids.
    5Add the strained liquid, lime juice, and almond extract to the reserved simple syrup. Shake until combined. Keep refrigerated for up to 1 month.



Total Time: 20 mins, plus infusing time

Active Time: 20 mins

Makes: 2 1/2 cups



Beachbum Berry Remixed

(LP) Tak Shindo - Brass and Bamboo (1959)

Classic Exotica:Brass and Bamboo (1959)

Tak Shindo

 Tracklist

Caravan (3:22)

Poinciana (3:00)

The Moon Was Yellow (2:48)

Skylark (2:35)

No Place To Go (3:20)

Bali Ha'I (2:25)

The Song Of Delilah     (2:50)

Flamingo     (2:29)

I'm Beginning To See The Light (2:24)

The Lamp Is Low (2:40)

Love Is A Many-Splendored Thing (2:46)

Brass And Bamboo (2:28)

91.5 MB Zippyshare

Big Mascara - Swan Lake (2005)

The Supertones - Paint It Black (2004)