Tropical/Tiki Drink...with Tennessee Whiskey
December 14, 2015 10:23 PM Subscribe
So, like 99% of tiki drinks are made with various rums. Is there a not-terrible tropical drink that is made with whiskey?
I'm producing a island getaway themed party - limbo contest, DJ playing exotica, tiki drinks, etc. We must feature a particular whiskey brand (actually technically a straight bourbon) that I'm not going to mention the name of.
Is there a tiki drink we can make with whiskey? Something tropical-ish? We'll have access to a team of bartenders (but not, like, our personal genius mixologist, otherwise I'd be asking them this question) and a standard full bar's array of mixers and garnishes.
We will not have time to infuse the whiskey with anything, and stuff like homemade orgeat syrup is also probably out.
I'm producing a island getaway themed party - limbo contest, DJ playing exotica, tiki drinks, etc. We must feature a particular whiskey brand (actually technically a straight bourbon) that I'm not going to mention the name of.
Is there a tiki drink we can make with whiskey? Something tropical-ish? We'll have access to a team of bartenders (but not, like, our personal genius mixologist, otherwise I'd be asking them this question) and a standard full bar's array of mixers and garnishes.
We will not have time to infuse the whiskey with anything, and stuff like homemade orgeat syrup is also probably out.
The Haleukelani Cocktail and The Eastern Sour
posted by Cool Papa Bell at 10:53 PM on December 14, 2015 [1 favorite]
posted by Cool Papa Bell at 10:53 PM on December 14, 2015 [1 favorite]
I can't navigate the website from my phone but "the tipsy bartender" had a website and a YouTube channel dedicated to mostly fruity drinks and you can sort by ones that contain whiskey.
posted by rubster at 11:16 PM on December 14, 2015
posted by rubster at 11:16 PM on December 14, 2015
A Lynchburg Lemonade is just lemonade and Jack Daniels and I could live on them.
You could probably dress it up to be a little more tropically with a splash of pineapple or mango juice.
And an umbrella. You do have umbrellas, don't you?
posted by SLC Mom at 12:19 AM on December 15, 2015
You could probably dress it up to be a little more tropically with a splash of pineapple or mango juice.
And an umbrella. You do have umbrellas, don't you?
posted by SLC Mom at 12:19 AM on December 15, 2015
Here are all the recipes from Tiki Bar TV which at least the first 20 episodes are pretty fun but then I dunno I guess I stopped watching?
Anyway, there's four that feature bourbon, and another three that feature non-scotch whiskey, and they're all probably pretty decent and a little tiki-ey.
I think the real key to feeling tropical is just a bunch of citrus and sweet along with your spirit.
posted by aubilenon at 1:16 AM on December 15, 2015
Anyway, there's four that feature bourbon, and another three that feature non-scotch whiskey, and they're all probably pretty decent and a little tiki-ey.
I think the real key to feeling tropical is just a bunch of citrus and sweet along with your spirit.
posted by aubilenon at 1:16 AM on December 15, 2015
There are several classic tiki drinks with whiskey. The Eastern Sour was already mentioned. The Port Light is made with bourbon, and it's sister cocktail the Starboard Light contains scotch whiskey. You can also use the Grogalizer to search tiki drink recipes by specific ingrediant(s).
posted by Brittanie at 2:30 AM on December 15, 2015
posted by Brittanie at 2:30 AM on December 15, 2015
The Frederico would be appropriate:
1-¼ oz. Bacardi light rum
1-¼ oz. Jack Daniels
2-3 oz. each of pineapple, passion fruit, guava and orange juices
Splash grenadine
posted by drlith at 4:38 AM on December 15, 2015
1-¼ oz. Bacardi light rum
1-¼ oz. Jack Daniels
2-3 oz. each of pineapple, passion fruit, guava and orange juices
Splash grenadine
posted by drlith at 4:38 AM on December 15, 2015
Yes, there are several classic tiki cocktails made with whiskey or bourbon.
The most famous is the Tropical Itch, from back in 1937.
8 oz. Passion fruit Juice or Passion Fruit Nectar.
1 1/2 ounce 151-proof Rum (Use a demerara rum, if you can. Particularly Hamiltons, now that Lemon Hart is out of production).
1 ounce dark Jamaican rum.
1 ounce burbon. (sub whiskey)
1/2 ounce Curacao
2 dashes Angostura Bitters.
Fill in a large hurricane glass with crushed ice. Swizzle until well chilled. Traditional garnishes are pineapple sticks, mint, orchid, and a wooden back scratcher.
If you want a more "whiskey only" drink you've got the much less common Cocoanut (yes spelled that way, see below) Grove Cooler from 1962.
3/4 ounce lemon juice
3/4 ounce pineapple juice
3/4 ounce orange juice
3/4 ounce Curacao
1 1/2 ounce whiskey
3 teaspoons passion fruit nectar or juice.
3 teaspoons grenadine
1/2 teaspoon orgeat syrup
8 ounces crushed ice.
Put everything in a blender or drink mixer (I swear by the drink mixer) for 5-10 seconds.
Pour in tall glass, add ice to fill. Garnish with orange slice, cherries, and mint sprig.
This drink was designed for the Ambassador's Cocoanut Grove nightclub in LA in 1962 and won first prize at National Barmaster's Mixed Drink Contest. This is the one I would go with if you've got the manpower to make such a fussy drink.
Finally, if you want something simpler, you've got a Halekulani Cocktail (1930's, not exactly sure when).
1/2 oz Pineapple Juice
1/2 oz fresh lemon juice.
1/2 oz fresh orange juice
1 1/2 oz bourbon (sub whiskey)
1/2 tsp grenadine
1 dash Angostar bitters.
Shake well with ice cubes, strain into a cocktail glass.
I find this one a bit boring and the least tiki-ish of the bunch. But it was served at "The House without a Name" at the Halekulani Hotel, so it's got the pedigree.
While I said I'd go with Cocoanut Grove Cooler, based on taste alone, if you're trying to crowd please I think the Tropical Itch is the way to go. It's a "nearly famous" drink so most people will have an idea of what it is, even if they haven't had one. The name is first class, and you can get cheap wooden backscratchers in bulk from merchandisers customized with your client's/venues name. People love them beyond most reason. Heck, I'm not a fan of the drink and I have a few backscratchers sitting around.
posted by bswinburn at 4:52 AM on December 15, 2015 [4 favorites]
The most famous is the Tropical Itch, from back in 1937.
8 oz. Passion fruit Juice or Passion Fruit Nectar.
1 1/2 ounce 151-proof Rum (Use a demerara rum, if you can. Particularly Hamiltons, now that Lemon Hart is out of production).
1 ounce dark Jamaican rum.
1 ounce burbon. (sub whiskey)
1/2 ounce Curacao
2 dashes Angostura Bitters.
Fill in a large hurricane glass with crushed ice. Swizzle until well chilled. Traditional garnishes are pineapple sticks, mint, orchid, and a wooden back scratcher.
If you want a more "whiskey only" drink you've got the much less common Cocoanut (yes spelled that way, see below) Grove Cooler from 1962.
3/4 ounce lemon juice
3/4 ounce pineapple juice
3/4 ounce orange juice
3/4 ounce Curacao
1 1/2 ounce whiskey
3 teaspoons passion fruit nectar or juice.
3 teaspoons grenadine
1/2 teaspoon orgeat syrup
8 ounces crushed ice.
Put everything in a blender or drink mixer (I swear by the drink mixer) for 5-10 seconds.
Pour in tall glass, add ice to fill. Garnish with orange slice, cherries, and mint sprig.
This drink was designed for the Ambassador's Cocoanut Grove nightclub in LA in 1962 and won first prize at National Barmaster's Mixed Drink Contest. This is the one I would go with if you've got the manpower to make such a fussy drink.
Finally, if you want something simpler, you've got a Halekulani Cocktail (1930's, not exactly sure when).
1/2 oz Pineapple Juice
1/2 oz fresh lemon juice.
1/2 oz fresh orange juice
1 1/2 oz bourbon (sub whiskey)
1/2 tsp grenadine
1 dash Angostar bitters.
Shake well with ice cubes, strain into a cocktail glass.
I find this one a bit boring and the least tiki-ish of the bunch. But it was served at "The House without a Name" at the Halekulani Hotel, so it's got the pedigree.
While I said I'd go with Cocoanut Grove Cooler, based on taste alone, if you're trying to crowd please I think the Tropical Itch is the way to go. It's a "nearly famous" drink so most people will have an idea of what it is, even if they haven't had one. The name is first class, and you can get cheap wooden backscratchers in bulk from merchandisers customized with your client's/venues name. People love them beyond most reason. Heck, I'm not a fan of the drink and I have a few backscratchers sitting around.
posted by bswinburn at 4:52 AM on December 15, 2015 [4 favorites]
Tiki Bartender here!
Step 1: As a former catering bartender, ask your contact "will the bartenders have orgeat?" Orgeat (ohr-ZHAHT, toasted almond syrup, think liquid marzipan) is common enough among Craft Cocktail bartenders as a classic ingredient, but ask. The catering service I worked with for years didn't have orgeat as part of our standard bar load-out unless it was requested.
You want tiki drinks, make sure your bartenders have orgeat. Small Hands brand is the preferred if you're not making it yourself. All respect to Victor Bergeron, but Trader Vic's house brand is HFCS these days.
Also, Curaçao/triple sec. Do not let them foist some orange-flavored HFCS syrup on you. At a minimum, request Bols. Cointreau or Patrón Citronge are also lovely.
Great cocktail suggestions so far, though the suggestions for the Eastern Sour so far seem to be really light on the orgeat. I'd do 1/2oz rather than a dash. Dashes are for bitters and absinthe, not orgeat.
A couple more suggestions [measurment in oz unless specified]:
Roman Twist ( Joe Scialom, 1963, L'Ellisse Supper Club, Cavalieri Hilton, Rome)
1.5 bourbon
1 Tia Maria (Kahlua will suffice in a pinch)
1 lemon
1 OJ
1 orgeat
Shake w Ice
Strain into a tall glass filled w crushed ice
Garnish w mint sprig & cherry
NOTE: if you don't have access to crushed ice, cubes will work fine. And actually, a tall Collins glass filled w crushed ice can form a frosting on the outside and shoot right out of someone's grip, which is why drinks serve like tha tend to get a napkin cape. Serving them in a shorter glass might keep things simpler.
Honi Honi (Trader Vic's Bartenders Guide, 1972, adapted)
2 bourbon
1/4 triple sec
1 lime
3/4 orgeat
Shake w ice
"Dirty dump" into a Mai tai glass (dbl rocks if not available), top w crushed ice
Garnish w mint & lime wedge.
The nice thing about the Honi Honi is that sub out whiskey for a dark rum* & you have an Oakland-style Trader Vic's Mai Tai.
*The subject of what rum to put into is is too long to go into for your purposes.
Derby Cocktail Tropicál (Max Bilgray's Tropic Bar, Colón, Panama, c.1950)
2.5 bourbon
1 pineapple
.5 lemon
.25 simple syrup
Shake w Ice
Strain into a dbl rocks glass, top w crushed ice
Garnish w mint sprig,s julep-style
-As a former caterer, yeah we show up all the time, get handed the specialty cocktail recipe(s) of the night, and hit the ground running.
But choosing your specialty cocktails, ingredients, and RECIPES early enough that you can submit them to your contact in time to for the bartenders to wrap their heads around what they'll be doing that night is always appreciated by us professionals.
Best of luck!
posted by Pirate-Bartender-Zombie-Monkey at 9:41 AM on December 15, 2015 [7 favorites]
Step 1: As a former catering bartender, ask your contact "will the bartenders have orgeat?" Orgeat (ohr-ZHAHT, toasted almond syrup, think liquid marzipan) is common enough among Craft Cocktail bartenders as a classic ingredient, but ask. The catering service I worked with for years didn't have orgeat as part of our standard bar load-out unless it was requested.
You want tiki drinks, make sure your bartenders have orgeat. Small Hands brand is the preferred if you're not making it yourself. All respect to Victor Bergeron, but Trader Vic's house brand is HFCS these days.
Also, Curaçao/triple sec. Do not let them foist some orange-flavored HFCS syrup on you. At a minimum, request Bols. Cointreau or Patrón Citronge are also lovely.
Great cocktail suggestions so far, though the suggestions for the Eastern Sour so far seem to be really light on the orgeat. I'd do 1/2oz rather than a dash. Dashes are for bitters and absinthe, not orgeat.
A couple more suggestions [measurment in oz unless specified]:
1.5 bourbon
1 Tia Maria (Kahlua will suffice in a pinch)
1 lemon
1 OJ
1 orgeat
Shake w Ice
Strain into a tall glass filled w crushed ice
Garnish w mint sprig & cherry
NOTE: if you don't have access to crushed ice, cubes will work fine. And actually, a tall Collins glass filled w crushed ice can form a frosting on the outside and shoot right out of someone's grip, which is why drinks serve like tha tend to get a napkin cape. Serving them in a shorter glass might keep things simpler.
2 bourbon
1/4 triple sec
1 lime
3/4 orgeat
Shake w ice
"Dirty dump" into a Mai tai glass (dbl rocks if not available), top w crushed ice
Garnish w mint & lime wedge.
The nice thing about the Honi Honi is that sub out whiskey for a dark rum* & you have an Oakland-style Trader Vic's Mai Tai.
*The subject of what rum to put into is is too long to go into for your purposes.
2.5 bourbon
1 pineapple
.5 lemon
.25 simple syrup
Shake w Ice
Strain into a dbl rocks glass, top w crushed ice
Garnish w mint sprig,s julep-style
-As a former caterer, yeah we show up all the time, get handed the specialty cocktail recipe(s) of the night, and hit the ground running.
But choosing your specialty cocktails, ingredients, and RECIPES early enough that you can submit them to your contact in time to for the bartenders to wrap their heads around what they'll be doing that night is always appreciated by us professionals.
Best of luck!
posted by Pirate-Bartender-Zombie-Monkey at 9:41 AM on December 15, 2015 [7 favorites]
One of my favorite tiki-adjacent whiskey drinks is the Black Pearl:
1 ½ oz 100-proof bourbon
¾ oz blackstrap rum
¼ oz syrup
Dash barrel-aged bitters (e.g. Fee Brothers)
Build in an Old Fashioned glass, add ice, stir. Garnish with orange peel.
On the ingredients: Cruzan blackstrap rum is broadly available and your caterers should be able to get it with notice. This is the least-subbable ingredient in the recipe, and you won't get anywhere near the same result with basic white or brown rum. On the syrup: I was introduced to the drink with cane syrup, and the Kindred Cocktails version uses demerara syrup. I've seen bars use agave too. From personal preference I'd rank them in the order cane, demerara, agave, but really, you could use any of them. If you can't get the barrel-aged bitters you can just use Angostura, but the barrel-aged bitters do bring something to the party.
There's also a bourbon version of the Suffering Bastard but note that there are at least two, if not three distinct cocktails all by that name so your results may (will) vary.
posted by fedward at 10:53 AM on December 15, 2015
1 ½ oz 100-proof bourbon
¾ oz blackstrap rum
¼ oz syrup
Dash barrel-aged bitters (e.g. Fee Brothers)
Build in an Old Fashioned glass, add ice, stir. Garnish with orange peel.
On the ingredients: Cruzan blackstrap rum is broadly available and your caterers should be able to get it with notice. This is the least-subbable ingredient in the recipe, and you won't get anywhere near the same result with basic white or brown rum. On the syrup: I was introduced to the drink with cane syrup, and the Kindred Cocktails version uses demerara syrup. I've seen bars use agave too. From personal preference I'd rank them in the order cane, demerara, agave, but really, you could use any of them. If you can't get the barrel-aged bitters you can just use Angostura, but the barrel-aged bitters do bring something to the party.
There's also a bourbon version of the Suffering Bastard but note that there are at least two, if not three distinct cocktails all by that name so your results may (will) vary.
posted by fedward at 10:53 AM on December 15, 2015
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posted by primethyme at 10:26 PM on December 14, 2015