I'm a Bastard!!

    On November 17th, 2013 around 7pm, after many wonderful Tiki recipes, I was finally crowned a member of the Loyal Order of the Drooling Bastard!  Here, Syd dons my Buckoff necklace as various Tiki patrons look on, most of which are drooling bastards themselves.  The Tonga Hut bastard bell is rung, the announcement is made, and the ceremony is completed!

The pomp & circumstance for the occasion was greater than I could have imagined, I had many very generous LODB members coming up to congratulate me as if I had just graduated college!  Drooling Bastard member and site photographer, Tom D. Kline, even invited me to sit with the many current members for an initiation photo.  Very cool.

The journey of the Grog Log is now over.  All that is left, is to design & create my plaque for the wall, which I'll be sure to post about once that sucker goes up.  Now I can go back to tasting the amazing specials that the Tonga Hut bartenders have created!  Joining me for my final night of Grog Log are several visiting patrons from the journey.  Including my very good friends Katie & Matt Flynn, my long time schoolmate & campus TV cohort Nick palmer, Jessica Forer with whom I first visited the Hut in the first place, and of course my co-captain Mike McKee, who was there for the beginning of the list, and is now here at the end.  Thanks everyone for coming, thanks for reading, and until next time, Cheers and Okole Maluna!

#78: Scorpion Bowl

 
    After 77 other amazing tiki recipes, 7 months, and many grog-y hangovers, I have at last come to the final drink on my Grog Log: The Scorpion Bowl.  Like the other final 10 drinks, this one is immensely classic as well, so much that almost every self-respecting tiki bar as a version of this drink.  There are many variations, and more often than not, a tiki hut will have its own house variation with its own spin on the classic.  Even Jeff Berry lists a few versions in his various books.  The Grog Log, however, boasts this recipe:

• 3 oz light Puerto Rican rum
• 1/2 oz brandy
• 3 oz orange juice
• 2 oz lemon juice
• 3/4 oz orgeat

See the link above for some recipe comparisons among some of the most popular tiki temples.  It should be noted, even the Tonga Hut has its own version called the Tonga Punch Bowl.  The original drink was supposedly created at a Bar in Honolulu in the 30s by an unknown bartender.  About a decade later, Trader Vic's in Oakland managed to get the recipe, and added the large-format "bowl" aspect to the drink, thus birthing the Scorpion Bowl.  I've seen it come in various sizes, often quite humongous, and the Hut serves it up in variations of 1, 2 or 4.  Here you can see myself and several other Grog Log Blog participants digging in simultaneously.  Cheers!

#77: Navy Grog

Finishing the list, before moving on to the final ceremony drink, is the incomparable  Navy Grog.  This is yet another drink from the Don the Beachcomber lexicon of classic recipes.  Created in the 40s, this drink made its way to the Trader Vic's menu as well, with a more complex set of rums (listed in the recipe below).  Like the Zombie, this drink also had a limit, when served at Beachcomber Restaurants.  The name comes from the old water & rum based recipes introduced to the Royal Navy by British Vice Admiral Edward Vernon on August 21, 1740.  The recipe from the Grog Log is as follows.

• 1 oz Light Puerto Rican Rum
• 1 oz Dark Jamaican Rum
• 1 oz Demerara Rum
• 3/4 oz Lime Juice
• 3/4 oz Grapefruit Juice
• 3/4 oz Honey
• 1 oz Club Soda

This drink also has a famous serving-method, often using a snow-cone of ice with a straw through the center for drinking.  Supposedly, this drink was Frank Sinatra's favorite drink at the original Hollywood Restaurant location.  Mike stayed toe-to-toe with me in the final stretch, as we both went Navy Grog for the last drink of this visit.

And with that, the regular list-mission comes to an end.  Next post will be of the final drink, the Scorpion Bowl, and hopefully photos from the Ceremony.  Took me a little over 7 months to get through all 78 drinks, started April 19th, 2013, ended Nov 17th, 2013.  Below you can see the deterioration of the list, as months of handling, spilled drinks, ink, and pressed against it's fellow list-brothers in the vault takes its natural wear and tear.  See you next time for the closing.

#76: Zombie

When I said that it's hard to find a drink more classic than the 151 swizzle, I was of course referring to the ultimate classic of all time, The Zombie. This drink is the legendary staple and cornerstone of the tiki recipe library.  Invented by Donn Beach back in the 30s, the drink got it's name when a hung-over customer at his restaurant needed a drink to get him through a business meeting.  Donn Beach created the drink, and the customer returned several days later saying he was a zombie for the entire length of the trip.  The original ingredients were so secret that Beach would communicate the recipe to his staff in code.  A more public recipe became available in the 50s, and that is the one that most bars stick to today.

• 1 oz fresh lime juice 1 oz fresh lemon juice
• 1 oz unsweetened pineapple juice
• 1 oz passion fruit syrup
• 1 oz white Puerto Rican rum
• 1 oz gold Puerto Rican rum
• 1 oz 151-proof Lemon Hart Demerara rum (no substitution)
• 1 teaspoon brown sugar
• 1 dash Angostura bitters

The drink is popular for it's incredibly high alcohol content.  At Don The Beachcomber restaurants, they even limit you to two per person.  The taste is a very strong yet very refreshing tiki flavor, with a beautifully prepared look.

#75: 151 Swizzle

As I roll into the final 5 drinks, virtually every drink is going to be a classic, and it's hard to get more classic than the 151 Swizzle.  I fell in love with this one over at Tiki-Ti in Silverlake, and the love has not faded.  Garnished with cinnamon and Nutmeg, this one packs a whallop of strong flavor.

• 1/2 oz fresh lime juice
• 1/2 oz sugarcane syrup
• 1 1/2 oz Lemon Hart 151 (or El Dorado)
• Dash Angostura bitters
• 6 drops Pernod
• 8 oz crushed ice
• Freshly ground nutmeg

Garnish with a stick of cinnamon, and there you have it, the 151 swizzle.  The visual presentation of it is pretty popular in itself, pictured below.  In the background is my co-captain Mike McKee's Blood Orange Honi-Honi, and a lime, why not.

This beautiful baby wont stay full for long, This is what satisfaction looks like.  The drinks are piling up (and so are the discarded taco plates from Tacos Durangos, the popular Taco hut out back), and the party is only halfway over.  On to the next.

#74: Gone the Beachcomber

Finally we've come to the final week of the Grog Log before the induction ceremony.  Starting off this week is the curious Gone the Beachcomber.  The recipe remains a mystery, as the ingredients are not listed in ANY of Jeff Berry's books.  I'll have to be content with the taste itself!  Simple, delicious, on to the next!

#73: Gold Cup

    Closing down this visit to the Hut is the elusive Gold Cup. The title lead me to believe this would be a less-than-stellar Martini-glass drink, turns out I was only half right.  Any licorice fan will love this one, and anyone who doesn't will still appreciate the strong scent and flavor.  A strong dose of Pernod & Almond extract gives it this twist:

• 3/4 oz lime juice
• 3/4 oz simple syrup
• 1/2 oz maraschino liquer
• 1 1/2 oz gold Jamaican rum
• 1 tsp Pernod
• 3 drops almond extract

Strain into Martini glass, garnish with cherry & stalk, you got yourself a solid tiki drink. My co-captain Mike McKee joins me on this nearly final week of Grog Log.  Pictured below, he looks very enthused as he tackles a Honi-Honi, Classic Mai-Tai, and a Hut Halloween special: Blood of the Tiki.  Big Mo even makes a photobomb in this drink portrait.

#72: Blue Hawaii

    In this Grog Log journey, I've been saving a few guaranteed winners for last, and one I've been looking forward to the most, is the classic Blue Hawaii.  Not to be confused with the amazing Tonga Hut Blue Hawaiian, this mega classic drink always satisfies, not to mention it just looks really cool, too.  Tonga puts a coconut spin on it, while the original goes more pineapple.  For those interested, it was created in 1957 by Harry Ye, one of the head bartenders at the Hilton Hawaiian Village in Waikiki.  He was asked to create a drink featuring their blue curacao, and the Blue Hawaii was the solution.  On to the recipe:

• 2 oz unsweetened pineapple juice
• 1 oz sweet & sour (equal parts lemon/lime juice & simple syrup)
• 3/4 oz blue curacao
• 1/2 tsp cream / half & half
• 1 1/2 oz vodka

    The combination of the curacao and pineapple makes for this unique seafoam-like color, which may be the most tropical looking drink I know of at the Hut.  One step closer to the end!

#71: Hawaiian Room

    This week I continue the delicious trek of the final 10 drinks.  Knocking out another super classic, it is time for the famous Hawaiian Room. As you can imagine, this drink was served in the 40s in New York City's Hotel Lexington in their Hawaiian Room.  Possibly the one and only drink on the Log that uses apple Brandy.  As usual, Tonga Hut was completely prepared, with this secret ingredient in stock.

• 1 oz white rum
• 1/2 oz Apple Brandy
• 1/2 oz Triple Sec
• 1/2 oz unsweetened pineapple juice
• 1/2 oz fresh lemon juice

The result is a pretty bitter & sour flavor.  Not my thing, but for anyone who seeks a rich sour taste, this is a winner.  On to the next!

#70: Cruzana

    With 9 drinks left to go, I've decided to give the Cruzana a whirl.  Patrons of The Hut consistently warned me that this was a tough drink to handle, but I found it to be really tasty.  You just got to be on board with grapefruit and maraschino.  A very simple recipe, this drink was created by the Cruzan Rum company in the 1960s.

• 2 oz grapefruit juice
• 0.75 oz syrup from maraschino cocktail cherry jar
• 2 oz Cruzan gold rum or Barbados rum

    Toss that all together in a highball glass with some crushed ice and a swizzle stick, and you're good to go!  My Grog Log list, now having seen many alcoholic battles at the Hut, is starting to look more like a pirate map, soaked with countless variations of alcohol throughout the year.  Only 8 drinks left to go!

#69: Headhunter

    It Begins!! The final 10 drinks!  Kicking off the last of the bunch is the Headhunter.  Appropriately, this Tiki drink boasts a large collection of ingredients, everything from Lemon and Honey, to two different nectar, to multiple Rum mixtures.  The concoction is as follows:

• 1 1/4 oz. fresh lemon juice
• 1 1/4 oz. papaya nectar
• 1/2 oz. peach nectar
• 3/4 oz. honey mix
• 1 1/2 oz Demerara rum
• 1 oz. Lemon Heart 151 proof Demerara rum
• 3/4 oz. gold Puerto Rican rum
• 4 oz. crushed ice

    For the honey mix, just use equal parts honey and water, heated and mixed together until it dissolves.  This drink makes for a tangy, powerful flavor with an undeniably classic Tiki vibe.  Garnish with Lime & Lemon and toast to the Tiki Gods, Enjoy!

#68: Volcano House Hot Buttered Rum

   
    With the holidays fast approaching, it's apropo that the last drink before I slam into the final 10 on the list, is the infamous Volcano House Hot Buttered Rum.  One of the few hot drinks on the Grog, this makes for a good late nite Polynesian starter.  This drink originates from the 1950s, from Bob Ida's Volcano House Hotel in Hawaii.  The ingredients are as follows:

• 1 1/2 oz dark rum (Myers is actually called for)
• 1/4 oz maraschino liqueur
• Very hot black tea (Earl Grey works well, as does decaf tea)
• 3/4 oz lemon juice
• 3/4 oz sugar (1-1.5 tablespoon)
• Cloves
• Slim pat of butter

 Served in a mug as demonstrated above, and garnished properly, you get a solid Tiki Holiday Drink.  Enjoy!

#67: Captain's Grog

Anything with Grog in the title is probably going to be a good time, and Captain's Grog is no exception.  After consuming the Flaming Coffee Grog, this drink was a nice cool-down, and an appropriate chaser after another "Grog" drink.  Also, like watching the Flaming Coffee Grog being mixed, this one is quite the show simply due to the billion ingredients that go in.  See below for the laundry list.

0.5 oz fresh lime juice

0.5 oz grapefruit juice

0.5 oz maple syrup

0.5 oz falernum

0.5 oz orane curacao

1 oz soda water

3 drops vanilla extract

3 drops almond extract

0.75 oz Myers rum

0.5 oz light Puerto Rican rum

0.5 oz  dark Puerto Rican rum

Co-Captain Mike McKee joins me again this week, once again regretting not starting a Grog Log of his own, with how many visits he's made.  However, part of the joy of not being constrained to the list is sampling the specials that the bartenders create at the Hut.  Ian, a tiki artisan, put together his own special treat for Mike, a passion-fruit based Rye Whiskey drink.  You can see in the photos, it has an appealing presentation as well as a stunning flavor.

#66: Flaming Coffee Grog

Finally I come to the other coffee-based Tiki experience on the menu, the Flaming Coffee Grog.  This is quite an experience just to order.  Ian the Bartender, he is a real artist when it comes to making these classic drinks, and he spares no detail in preparation.  Using 151, he ignites a bowl of blue flame, toasting the orange and lemon peel, while he prepares the coconut cream, Marnier and cloves.  Pouring the peels, the 151 and coffee together, he shaves cinnamon along the rim and soaks the cinnamon stick, making for quite the intense coffee concoction.

• 3 teaspoons coconut cream
• ¼ oz Grand Marnier
• twist of orange peel
• twist of lemon peel
• 2 whole cloves
• ¾ oz 151º Demerara rum
• hot black coffee
• cinnamon stick

It makes for one hell of an alternative to an Irish Coffee, but I think I still prefer the Krakatoa, myself. Nonetheless, this is certainly a unique entry on the Grog Log, and one to remember as I slide into the final 10 soon.

#65: Coronado Luau Special

After enduring the delicious, yet strong impact of Colonel Beach's Plantation Punch, we come to yet another intense booze-fest, the Coronado Luau Special.  As you can see in the photo, just like CBPP, it's a BIG drink.  Originally served in a big goblet, this drink was a favorite at the Luau Room at the Hotel Del Coronado, down in Coronado, CA.  It has since disappeared, but is now a featured drink at Forbidden Island in Alameda, CA.

This is easily one of my favorite drinks on the list.  Fruity flavor, great mix of booze, frothy texture, it's pretty much a slam dunk.  I can't wait to go to Forbidden Island to try their take on this masterpiece.

• 4 oz Orange juice
• 4 oz Sweet and sour
• 1/4 oz Orgeat syrup
• 1 oz Dark Jamaican rum
• 1 oz Light Puerto Rican rum
• 1/2 oz Grand Marnier orange liqueur
• 1/2 oz brandy

#64: Colonel Beach's Plantation Punch

With a detailed name like this, I was pretty curious to try out Colonel Beach's Plantation Punch.  This one goes way back, to the origins of the West Coast tiki explosion in the 50s.  As the name suggests, it was created by the legendary Donn Beach for his restaurant: "The Colonel´s Plantation Beef Steak and Coffee House” in Waikiki,Hawaii.  The taste is pretty classic as well, ginger beer mixed with pernod and Puerto Rican Rum with a lime twist makes for a tangy grog-like flavor.  Ingredients are as follows.

• 1 oz fresh lime juice
• 2 oz unsweetened pineapple juice
• 0.5 oz falernum
• 2 oz ginger beer
• 2 dashes angostura bitters
• 1/8 tsp pernod
• 2 oz dark Jamaican rum
• 1 oz gold Puerto Rican rum
• 0.5 oz Barbados rum

Shake with some crushed ice, and you got yourself a cocktail.  Tonga Hut mixes a great set of drinks, with very talented bartenders.  Which is why, I close this entry with a personal pet peeve.  More often than not, I'll see folks come in droves to the Hut, and order nothing but PBR.  This particular night, a group of 12 came in, and ordered up pile after pile of PBR cans.  This is a pretty extreme waste of talent and flavor, but on the plus side, it means I get to order more drinks!

#63: Sidewinder's Fang

 For the final drink of the family visit, I get to end with another great one, the Sidewinder's Fang.  This drink comes to us, supposedly, from the legendary Mai-Kai Polynesian Restaurant in Fort Lauderdale, Florida from the 1960s.  Drink is still served there, and one of the few places to serve it in its original 48oz goblet glass.  As you can see in the Brother-photo, the drink is large, requiring a sidecar even when in a hurricane glass.  Also, Ryan and I are expressing a completely normal level of enthusiasm for booze.

• 1 1/2 oz fresh lime juice
• 1 1/2 oz orange juice
• 1 1/2 ounces passion fruit syrup
• 1 oz dark Jamaican rum
• 1 oz Demerara rum
• 3 oz club soda

    This concludes the visit of the Badgerow Clan to the great Tonga Hut Cocktail Lounge.  Once father Badgerow and I finished off the last of the Tonga Punch Bowl, it was off to our next destination... which included one more Tiki Bar of course.  See you next week!

#62: Pieces of Eight

    Many times have I stated that I've been looking forward to certain drinks for a long time, but this one may be one of the most highly anticipated, Pieces Of Eight.  This may be one of the most awesome drinks on the menu.  It is a perfect mixture of some pretty common tiki ingredients, but comes together to make the perfect tropical drink.  This amazing concoction was created at the Pieces of Eight restaurant in Marina Del Rey, California in the 60s.  The restaurant has since closed, but the drink lives on:

• 0.5 oz fresh lime juice
• 1.5 oz fresh lemon juice
• 1.5 oz passionfruit syrup
• 1.5 oz light Puerto Rican rum
• 4 oz ( 0.5 cup) crushed ice

   A trip to the hut with four people wouldn't be complete without a classic Tonga Punch Bowl.  Lit up with 151 in the famous waterfall holders that make up the centerpiece of this perfect community bowl, it makes an entertaining and effective booze sharing experience.

#61: Don's Daquari

   
Coming into the final stretch on the Grog Log, I'm bound to run into many classics, and Don's Daquari is one of those.  A simple, effective drink, this one leans heavily towards the sweet side.  Honey mix, lime and Puerto Rican rum is the full deal on this one.  Created by Don the Beachcomber circa mid-century in Hawaii, it's hard to argue with the classics:

• 0.75 oz fresh lime juice
• 0.75 oz honey-mix
• 2 0z light Puerto Rican rum

    This week, the whole family makes a visit to the hut!! Brother, Father and Mother Badgerow all stop in for some polynesian paradise drinks.  Between the four of us, we got to sample quite a bit of the menu, including several off-menu drinks whipped up by Lisa-Marie and Ian.  Mom B pictured above, with a group photo below, where apparently I'm already under the influence of some Rum.

    Brother and Mother hanging with the Hut mascot, Big Mo.  And now, time to move on to the next adventure of the evening.

#60: Eastern Sour

   
Finishing this trip to the Hut is the Eastern Sour.  This is another classic, served in the 50s sometimes at Trader Vic establishments, and yes there was also a Western Sour that was made at Kon-Tiki restaurants.  The Sour part comes from the mix of a mountain of sugar, and bourbon.

• Juice of 1/2 orange
• Juice of 1/2 lemon
• 1/4 oz orgeat syrup
• 1/4 oz rock candy syrup
• 2 oz rye or bourbon

     There ya go, a nice mix of sweet and sour to result in a lively tiki cocktail flavor.  My guests this week were my co-captain Mike McKee, and Thy Than, making her first appearance since way back on drink number 7!  Good times had by all, and another successful Tonga Hut adventure.  Cheers!