The Tradewinds (Circa 1974)

Tradewinds is a delicious sweet-tart tropical cocktail that first appeared in the pages of Beachbum Berry Remixed, served as a large communal drink. Re-remixed into the perfectly-balanced single-serve recipe shown below, but you can double or triple up on the ingredients if you’d like to serve it in a big tiki bowl.

Ingrediants:
1 oz. (30 ml) Dark Rum
1 oz. (30 ml) Gold Rum
1 oz. (30 ml) Apricot Liqueur / Brandy
1 oz.*(30 ml) Coco Lopez Coconut Cream
1 oz. (30 ml) fresh lemon juice

Quickly blend all ingredients with a cupful of crushed ice, pulse-blending five or six times so as to break down the ice just a bit. Pour unstrained into a tiki mug or tall glass, and serve with a straw. Lemon wedge speared by a tiny umbrella (turned inside out to give it a windswept appearance) Optional: Grated nutmeg, Pineapple fronds.
NOTE:* Smuggler's Cove use 1.5 oz Coco Lopez coconut cream
Also Bombay Sapphire Gin can be substituted for Rums

 

The Neptune (A Dr. Cyclops Original Tiki Cocktail) Recipe

 

 INGREDIENTS:

    

^{2 oz. J Wray Jamaican Gold Rum}

 ¹⁄_{2 oz. Orange Curacao}  

¹⁄_{2 oz. Don's Spices #2 *} 

¹⁄_{2 oz. Freshly squeezed Lime juice} 

 ¹⁄_{2 oz. Freshly squeezed Grapefruit juice} 

¹⁄_{2 oz. Freshly squeezed Navel Orange juice} 

_{¹⁄8 oz.  Pernods} 

_{2 Dashes Angostura Bitters} 

 

_{Add ingredient to a Ice filled Shaker.}

_{Shake vigorously and strain into a coconut shell}

_{Garnish with a half slice of Orange and a cherry on a bamboo skewer.}

_*Don's Spices #2 

 Created by Donn Beach in 1937, the recipe for his secret Spices No.2 is a blend of equal parts Vanilla Syrup and Allspice Liqueur (also known as Pimento Dram). Allspice liqueur is often used to add an intricate background note to cocktails - combining it with vanilla syrup creates an even bolder flavour profile. 

 

Tiki Buys #11: Mugs & Mixes & More

Ginza Jigger, 1 oz and 2 oz (Urban Bar)

Attractive and functional, this stainless steel jigger boasts a mirror finish as well as 1 oz and 2 oz bowls that include interior demarcations for 1/2 oz, 3/4 oz and 1-1/2 oz.

Coconut Cup

Made from a real coconut, this is my favourite Tiki cup! They are preserved and lacquered for a smooth, shiny finish and have a real coconut base. Each cup holds approximately 8 ounces and is hand-wash only.

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)