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

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

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

Mai Tai (Classic Tiki Drink) Recipe

Mai Tai (LCBO friendly version of) Trader Vic's Classic Recipe

           Ingredients:

                  1 oz. Freshly squeezed Lime juice

                  1 oz. Orgeat

                  1/2 oz.Triple Sec*

                  2 oz Dark Jamaican Rum

                  Fill Glass with ice and shake

                  Garnish: drop lime shell in glass as garnish, mint sprig

*Original 1944 recipe calls for Orange Curacao which isn't available in Ontario,by substituting Triple sec it raises the sweetness which is why i upped the lime juice.
Blue Curacao can be substituted for Triple Sec (gives the drink a weird greenish hue)

CHEERS~Doc Cyclops
Mai Tai History

The Original Zombie (1934) Recipe

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.

Ingredients:

3/4 oz. Fresh Lime Juice
1/2 oz. Don's Mix*
1/2 oz. Falernum
1 1/2 oz. Gold Puerto Rican Rum
1 1/2 oz. Aged Jamaican Rum
1 oz. 151-proof Lemon Hart Demerara Rum
1 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