Punky Monkey

An addendum to episode 41.

As I was looking for other recipes outside of the Death & Co book that specifically called for Scarlet Ibis rum (the featured rum for episode 41 of this here podcast), I ran into one such recipe named Punky Monkey in Beachbum Berry Remixed. I was encouraged to see that I had all of the ingredients on hand, including the cardamom pods (I use them in a spice syrup recipe) and fresh pineapple juice (since I'm using that in an upcoming episode of this here podcast).

Once I read the background information from the Bum below the recipe it made sense why Scarlet Ibis was called for by name - the 2008 recipe is a creation of Joaquin Simo, a bartender at Death & Co. The same recipe is called Kerala at Death & Co.

If you're looking for another application for Scarlet Ibis, give this recipe a try. The bourbon and lemon are a natural match, as are the pineapple juice and rum. The bitters and spice from the cardamom glue those sides together nicely.

Punky Monkey
1 oz Scarlet Ibis
1 oz 90-proof bourbon (BBR suggests Buffalo Trace, I used Makers Mark - that’s what I had on hand)
1/2 oz sugar syrup
1/2 oz fresh lemon juice
1/2 oz fresh pineapple juice
Dash of Angostura bitters
Dash of Peychaud’s bitters
5 green cardamom pods

Lightly muddle the cardamom pods in a shaker tin. All all other ingredients, then shake with ice cubes. Strain through a fine-mesh wire sieve into a champagne coupe.

A few "thank yous" for Rum 103

I’m going to indulge in a little self-indulgent navel-gazing here, so apologies in advance and turn away as needed.

A couple of weeks ago, on Saturday May 16th, 2015 at Tiki Caliente 7 in Palm Springs, I gave a talk on rum titled “Rum 103: An introduction to 3 elemental styles of rum and how use them.”. The intent was to give attendees an introduction to rum styles (saving the debate on said styles for another class) and how to deploy those various styles. I’ve previously given rum-related talks at the Rum Rhum Club at the Tonga Hut in North Hollywood and I was honored to be doing the first symposium, cocktail or otherwise, at a Tiki Caliente event.

We were lucky to have a historic space to hold the talk: the 51-year old Caliente Tropics hotel in Palm Springs, CA. However, the Tropics is not a convention hotel. Logistics aside, it meant finding an appropriate room for the talk. We ended up in the hotel’s bar that sits adjacent to the restaurant, separated by a sliding wood door. With the diamond-shaped wall decorations, the volcanic rock wall, and large wood bar, I think the space looked the part. And it felt comfortable to me to be in the bar.

Thanks to everyone who attended - I know some listeners to the show were there. Thanks to Mike, Syd, and Marie for being my supporters in the audience and insisting to me ahead of time that I’d be able to pull this off. Thank you to Rory Snyder, who puts on the Tiki Caliente event, for taking a chance on the symposium in the first place. Thank you to Tom and Sherri for the screen, managing the door, and shooting photos. And of course thank you to both my wife and my sister, the two that made sure the rum was poured, the places were set, and the attendees weren’t hungry or thirsty.

Let’s do more of these.

Here’s a few photos.

Photo courtesy of @cocktailnotes

Link: Where Did the Tiki Mug Come From and Why the Current Resurgence? →

These days "tiki mug” is an umbrella term, used for all ceramic sippers with an island aesthetic. but Kirsten sees it more as an eBay buzzword. “Simply put, a tiki mug should depict a tiki" — which Merriam-Webster defines as "a wood or stone image of a Polynesian supernatural power." Says Kirsen: "A mug depicting a skull is a skull mug, a mug sculpted like a rum barrel is a barrel mug.”

Just something to keep in mind.

Link: The Difference Between All Those Bacardi White Rums →

Maestro Gran Reserva is categorized as part of the Gran Reserva line along with Bacardi 8. It is a double aged rum bottled at 40% ABV. Mellowed for one year in American white oak, blended, and placed into aging again for another 3 months.  A more robust nose and body, meant to stand out in a cocktail.

Camper English walks through a Bacardi press release and a follow-up question on the multitude of Bacardi white rums. Maybe I'll give the Maestro Gran Reserva a shot. I have no time for standard Bacardi Superior, but I enjoy Bacardi 8, which the Gran Reserva is positioned beside.