An original from Marie King. On the menu at the Tonga Hut and unless I mis-remember, it was originally created back when Mojave Oasis was a thing where we all went camping in the month of April (and once in October). The mug is by Benzart and is a recreation of one of the carved poles at the Clam Shell bar at Mojave Oasis.
Should be live on Monday, April 17, 2017.
The Tonga Tonga is a recipe from Jeffrey Morgenthaler, author of The Bar Book and bar manager of Clyde Common in Portland Oregon. The recipe itself is from a printer flyer with multiple recipes that came with Trader Tiki (now BG Reynolds) syrups. The flyer itself is undated, but I estimate it's from 2009-2010 or so (there are a few more cocktails from this flyer to come in time). Smith & Cross, grapefruit, lime, orgeat, bitters, and a float of ginger beer. The vessel is a Tiki Farm bucket produced for the Hula Hula in Seattle, Washington (currently moving locations within Seattle).
From page 140 of the Smuggler's Cove book, this swizzle created by Martin Cate is named for the Kaiteur Falls in Guyana. Accordingly, it makes exclusive use of demerara rum. Along with a corn 'n oil, this is a recipe I like to deploy when there is new batch of falernum on hand.
The Escape Velocity harkens back to episode 45 of this here show. While that episode featured Hamilton 86 (demerara) for discussion, this recipe opted for another Hamilton demerara rum. I reached for the bottle of Hamilton 151 as well as Smith & Cross, lime juice, cinnamon and demerara syrup, orange curaçao, Regan's orange bitters, and chocolate molé bitters. Standby for launch!