Don's Mix

Don's Mix is a blend of two parts grapefruit juice and one part cinnamon infused simple syrup, invented in 1934 in Donn Beach, a.k.a. Don the Beachcomber for use in his Zombie Punch. The Zombie cocktail is an adaptation of this recipe.

2 parts Fresh Grapefruit Juice (Don used White Grapefruits you could use Red in a pinch)
1 part Cinnamon Syrup

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

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.

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 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

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