5 Minutes of Rum
Notes on rum, a few minutes at a time.
Tribute to The Mai-Kai’s 151 Swizzle, v.1, by The Atomic Grog
This version of the venerable 151 Swizzle was the first iteration of Hurricane Hayward’s reproduction of the 151 Swizzle as served at the Mai-Kai. Through much additional research, Jim has refined the recipe to be closer in taste to the version at the Mai-Kai. But v1 reminds me of the one served at the Tiki-Ti. And hey, it’s just after 9PM on a Wednesday. To Ray!
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.