You're listening to another episode of Barrel to Bottle, The Binny's Podcast. I'm Greg, I do communications at Binny's. On the WebEx with me today. I'm Pat, I'm the Director of Spirit Sales. I'm Chris, I ain't heavy, I'm your brother. Hey, a Boys Town reference, nice. I'm Roger, I do beer, and I am a Tiki file. You guys still trapped in the basement, like doing the quarantine thing? Yeah, for the most part, yep. I definitely am. I'm full on quarantine because not much has changed, unfortunately. Yeah. Except people are tired of it. That's about it. One thing has changed with Roger over the last six months, he has grown a mullet. Oh man, Roger, you have a full head of hair right now. Oh, it's all curly in the back. I got my curly box in our back. This is awesome. Junior high, high school. Bring those babies up front because it's party time today, Roger. You get to make some Tiki drinks. I got my hawaiian shirt on. Got my straw hat over there too. It's not fitting too well under the cans, but. You're like a tropical Rapunzel. He's got one of those shirts with the pockets that looks like it's for business, but it's not. It's all pleasure. Yeah. You guys, I cheated. I definitely had to go stock up on ingredients for this episode because I would not have had the things that I would need for this. I only had the things I needed because Roger gave me the most dumbed down simple thing that required lime juice only, pretty much. And thanks to an Instacart shopping screw up, when my wife ordered two limes recently, we got two bags of limes. So I got home, I was like, what the f*** am I supposed to do with 40 limes? So I juiced the hell out of them. We made fresh margaritas one night, and I'm going to make some fresh daiquiris today. Oh yeah, Pat, you weren't in that one. I was telling Roger, I totally agree with him. You have to drink your limes and eat your lime juice because it makes such a difference. Oh yeah, I mean, obviously it makes a difference, but you know, you work with what you got. Yeah. Oh my God. I was like, why is this so good? And my wife was like, well, I used a real lime, so it's probably that. Yeah, yeah, that certainly helps. So we're doing tiki cocktails today. Roger, you better just take it over from here. I was going to say, Roger, that's the perfect introduction. Speaking of party animals, here's Roger in his hawaiian shirt. We still had to go shop and we're trying to do simple tiki cocktails. Yeah, as much as I could try to make this as easy as possible. I've been making tiki cocktails for years now and I turned a lot of friends on to it. And the most common complaint, which I completely understand is you need a lot of stuff to make these drinks, which is true, which is why tiki bars are so popular because people didn't want to have to have a full bar at their homes to make these. They would just go out and drink tiki drinks. Sadly, there aren't many tiki bars anymore. They're making a revival. There are some good ones. Luckily, we're going to do some cocktails today that you can do at home that aren't quite as involved as some tiki drinks. Personally, I own a lot of tiki books. We're going to talk a lot today about Beach Bum Barry. Jeff Barry is an awesome guy. Yeah, he's going to bring up Jeff Barry again. You've never heard that before. We're going to talk about Smuggler's Cove. Yeah, I've probably talked about that before too. If this is your first time listening to Barrel, The Bottle, The Binny's Podcast and you love this, you might enjoy going back and listening to such episodes as our rum episode and all of the other cocktail episodes. Exactly. One of the things that's annoying when you pop open one of those books is that they keep referencing these weird things you've never heard of. What is pimento dram? What is filernum? What's demerara syrup? I need to make my own cinnamon syrup, vanilla syrup, honey mix. It can get pretty daunting. These books, I can't recommend them enough, but I've recommended them to my friends. They buy them and they get hung up on that they never have all the ingredients. Chris and I were laughing, we were texting each other about how frustrating this can get. We feel you, Chris and I probably own a ludicrous amount of liqueurs and liqueurs and stuff, and we experienced the exact same thing, like, oh, I don't have fill in the blank, so I can't make a fill in the blank. Yeah, very true. The idea behind this is that I love tiki drinks, I love the culture and everything, I want you to get interested in it and don't get hung up on it. So this basic idea of using something that's sugar, strong, sweet, this is just like how Don Beach and Trader Vic made cocktails, you can make cocktails. Today, we're going to talk about some cocktails that aren't as difficult. We're also going to talk about kind of the building blocks of tiki culture. So what exactly are tiki drinks? So when you think of tiki, tiki is referencing, obviously, these little evil spirit things down in Polynesia. We always think of it as kind of a Polynesian thing. Drink-wise, the cocktails are pretty much Caribbean cocktails. So we're going to be focusing on a lot of rum-centric cocktails. And the Caribbean, there's also a lot of delicious fruits, as there are in Polynesia. So we're going to talk about fruit juices, some interesting ingredients. We kind of put together a couple of things that won't be quite as daunting when it comes to making a drink. Like cocktail like the Zombie, it's a cool sounding drink. It's an interesting drink. It has about 15 ingredients. So... Yeah. Don't ever, ever order one at a bar. Yeah. Because you're either going to get a pre-mixed cocktail or the bartender is going to hate you. Unless it's specifically on the menu, you know? I meant not a tiki bar. If you're at a bar where they have big game hunter, do not order a zombie. True that. Good clarification. This is the thing is that some of the more complicated ones, you probably should just go to a good tiki bar to experience. Agreed. You know, it's hard to whip them up at home unless you've got a million things on hand. Yep. Where to start here? One thing that I will say is that in these books, if you're interested in Tiki, you got to read Jeff Berry's books. You'll keep seeing two names pop up, Trader Vic, so Vic Bergeron, and Don the Beachcomber, Don Beach. They're the two forefathers of Tiki. They had restaurants across the country. Their menus were expansive. They had all sorts of drinks. Perhaps we should note that this is all a fantasy or a pipe dream of a couple of people. It's like an imaginary Shangri-La. Yeah. Tiki is somewhere between alternate reality, alternate fiction, and like cocktail cosplay. Yeah, exactly. Yeah. Which means that you can make up your own stuff. You have the basic knowledge, all of these fruit juices and tons of rum, and that's where they started, so you can do the same. My theory is they bought the space with all the ferns, and they're like, I don't know, what do we do with this? One of the things that you can say about Tiki cocktails is that there are certain drinks that are the forefathers of it all, and one of those is going to be the daiquiri. Today, we're going to all make a daiquiri, talk about what the history of the daiquiri is, and how it's been run through the mud a little bit, thought of as a silly TGA Fridays, like an adult slurpee at this point. Roger, no joke, when I told my wife that we're doing daiquiris, she's like, with strawberry syrup? I'm like, no. She's like, peach puree? I'm like, no. Apparently, she makes a mean margarita, for real, one of the best margaritas I've ever had. I'm like, it's like your margarita. It's just kind of hardcore. Yeah. Yeah. It's a classic cocktail, and it's been adulterated to the very limit of adulteration, but we're going to bring it back home, right? Exactly. What's really funny about all this is that at the end of the day, they've been making punch in the Caribbean for literally hundreds of years. This concept of mixing citrus, so like lime juice, some sort of alcohol, something weak, there's literally a rhyme to it. One of sour, two is sweet, three is strong, four a weak. The concept is that you take something sour, like lime, sweet, sugar, strong, rum, and then weak is either water or ice. I think that describes the four of us. I'll be strong. Which one am I? Greg will be weak. Roger's sweet. Roger is sour as f***. I'm sour amongst the two of you? Ridiculous. Greg's strong. Brophy's sour. I'll be weak. You didn't want to insult Chris, so you just took me around. Don Beach, without going into so much background that Brophy will start yelling at me, I'll just give you this simple anecdote. This guy's life is amazingly interesting. But what was funny was that when he was young, during Prohibition, his dad owned a yacht and he was actually a rum runner. So he would take these voyages down to jamaica. And while they were hanging out in jamaica, he tasted this rum punch idea that they had down there. And what we're kind of trying to get across to you here is that you can learn those basic tenets and come up with some pretty killer tiki drinks without going like off the rails. All these things were evolved out of this tenet of, you know what they have in the Caribbean? They have rum, they have sugar, and they have citrus. Kind of, you know, when you talk about the Caribbean, obviously there's this huge rum producing heritage down there. Rum was actually just an outgrowth of sugar production. So they're harvesting sugarcane, they're rudimentally refining the sugar. What you're left with is molasses. They were literally throwing it into the ocean at first. That's how much they, how highly they thought of it. Unfortunately, you know, the background of this is, is kind of a dark past. And you talk about the triangle trade and slavery. And unfortunately, that's, that's a side to it. But what grew out of this was this abundance of rum in the Caribbean. And how do you drink this? How do you make it more palatable? Because the rum back then was pretty terrible. So they turned to obviously sugar. They had plenty of that. And then they started spicing it with things. They were spicing it with spices that they had in the Caribbean, things like allspice, which they call pimento down there, cloves, cinnamon. And then they were adding all the different kinds of fruit juices they had down there, lemons, limes, you name it. Kind of when in doubt, if you need to make a cocktail, and you're thinking, what am I gonna serve? What kind of tiki drink am I gonna make? What I'm gonna show you now is to make a planter's punch, which if I had to say what drink I've made for people the most over the years, is planter's punch. When in doubt, if you're mixing something, and it's got booze, fruit juices, different interesting liqueurs, it's a planter's punch. So let's do a planter's punch here. So the planter's punch that I'm going to make, I'm going to start with lime juice. So lime juice is kind of the ubiquitous Caribbean slash tiki cocktail ingredient. For the sweet aspect, I'm going to use demerara syrup. So the next step for our punch ingredient would be something strong. So we're talking about a rum, of course. Your rum options are the sky's the limit. I would say, again, here, you would like to seek something out like a dark rum that's going to have a little bit of that molasses character to it. You can use a clear rum. again, your drink's going to taste a lot different if you use something like a white rum versus a darker rum or a rum agri-coal. See previous podcasts on rum for further information on rum. So that's literally all you need. All you need is that. You shake it up with ice and boom, you have a planter's punch. It's that easy. With a little added effort, you can start spicing this thing up and making it a little more interesting. So a couple of suggestions here, and this is how I'm going to make mine. I'm going to use the lime juice, the Demerara syrup. Rum wise, I'm going to use a rum called Denizen Hunterproof. This is a blend of two different rums. So in a lot of Tiki recipes, they make you use multiple rums. In a rum like this, it's great, because they've already blended them together for you. You don't have to pour it over two different rums. You can just pour one rum. Fruit juice wise, if you're willing to squeeze a second citrus, how about adding a little bit of grapefruit juice to it? Another added complexity to the drink. Lastly, remember I was talking about how the Caribbean is all about spices. Barofi knows exactly what I'm going to say here. I'm going to require you to order or buy an obscure cocktail ingredient here. Pimento dram is an all spice liqueur. again, back in the day, when I started doing all this, I had to make my own pimento dram and it's a pain in the ass. Thankfully, we carry pimento dram now. You don't have to make it. How did you make it? Did you just steep the spice and drain alcohol? It's involved, man. Of course. Grating lime peels, yeah, steeping the spices and rum. It's not worth the time, in my opinion. Do it if you want. Not when you can get a good quality version like you can at Binny's. Talk amongst yourselves. I'm going to mix this bad boy up. again, as far as Tiki cocktails go, this is relatively easy. They get infinitely more complicated. The results on this are going to be pretty killer. All right, so, that took a little bit. Not too long, though. Look at the size of that cocktail. Okay, I was gonna ask about goofy glasses. So this is in a, a lot of people think of tropical drinks, they think of a hurricane glass. This is a pina colada coupe. I like these a lot. They make a nice alternative to filling up a hurricane glass is pretty ridiculous. I mean, that holds a huge amount of liquid. If you ever do use those, fill them with ice. That's the idea is you're gonna have a ton of ice in them. Same with here, there's a lot of ice in this. The amount of ice is gonna obviously chill it down, but you want some dilution in these cocktails. Yeah, they're strong cocktails. Mace, basically booze, right? So what's cool about this drink is that it's authentically very tiki. There's no juice in this except lime and grapefruit. They get berated as like, oh, they're so sugary sweet. They've got all this pineapple juice in them. They don't have to be that way. again, what's great with this building block recipe is that then you can start adding just a touch of more juices if you want. So you could add an ounce of pineapple juice. Don't add five ounces or four ounces like something you might get at a place that makes crappier cocktails. You just add a little bit. That can be super fun with these cocktails, is just changing out one or two little things at a time, especially the rums too. It can hugely vary the cocktail and what type of rum you use. So it would be more than appropriate to use a classic dark rum in here like a Myers, a plantation, a Gosling's. I use this Denizen that Brofe gave me. It's a great mixture. It's got some rum agri-col in there. So it's going to give like a funk to the drink and add a complexity that would be very foreign to your like average cocktail. Yeah. Denizen dark fatted rum. It's 25 bucks. It's a hundred proof. It's a blend of Guiana. So El Dorado made rums and rum agri-col. It's really, really cool rum. So what's the recipe for that? What you just did, Roger? So what I really basically did here was make a drink that Jeff Berry came up with that is a riff on an old school tiki drink called the Navy Grog, which in and of itself is a riff on planter's punch. So it's three-quarters ounce of lime juice, half an ounce of simple syrup, two ounces of rum, a half an ounce of grapefruit juice, and a quarter ounce of pimento dram. I shook all that up, poured it unstrained into this pina colada glass and topped it off with a little more ice so that presentation it was better. Also add some more ice to chill down, which is a blues heavy. More importantly, does it have a little umbrella in it? Right, in the garnish, right? Normally, I'm all about the garnishes. Recording these remotely, there's only so much that I'm going to haul upstairs. I already hauled up a blender, two shakers, six bottles of rum, simple syrup, juices. Normally, I would garnish, again, these resources, Jeff Barry. Kate's book, Smuggler's Cove, is probably your best one-stop shop for how to do everything. They talk to you about all these neat garnishes you can make, where you can buy stuff, mugs, umbrellas, swizzle sticks. I'm expecting Chris to bring his A-game to the silly glass, silly cup, and crazy garnish. I do have some garnishes. So yeah, this is garnish-free, but again, these are the Quarantiki times. You don't necessarily need to go too crazy on the garnish. You work with what you got, right? So Roger, that cocktail that you just made sounds a lot like a basic daiquiri with just a couple of extra ingredients. Exactly. I have a feeling that's going to be a theme today. So what's hilarious about the daiquiri is that it was invented, but as Jeff Berry puts it in his book, Potions of the Caribbean, by the 1890s, recombining rum, lime, and sugar into a new drink was like changing a tire and saying you invented the Yeah, right. I'll take that, mixologist. Look at the array of simple drinks like that. You've got tea punch, daiquiri, caipirinha, and those are all just rum, sugar, and lime. I mean, there's nothing more to them. But then you build on that. So of course, yeah, it's the root. It's absolutely like a classic combo of flavors. And again, that's why I thought it would be cool if we all make a daiquiri. One of the interesting ways that a daiquiri can be different is how you prepare it. So when this cocktail was invented, it was a stirred drink with a lot of ice. Then when it was classed up, it was a strained cocktail that was served in a cocktail coupe. When it was most popularized by Constante Ribilea, his last name is incredibly difficult to say. Yeah, I don't know how to say this guy's name. I tried to look it up like a hundred times today. Let's just stick with Constante of La Florida. Sweet. He is the guy who made daiquiris for Hemingway. Hemingway brought everybody to Cuba to sit at the bar and get hammered with him and drink daiquiris. His most popular daiquiris are served frappe, which is essentially frozen. The beginning of the whole frozen daiquiri thing is actually quite old. It just took TJ Fridays to fully ruin it and turn it into a disgustingly sweet. How dare you sell Applebee's bar short? The reds are just as red. We're going to bring daiquiri back, bring daiquiri back to the basics, back to that it's a combination of sugar, lime, and rum. That way, you can do the old adage of quality ingredients make a quality cocktail, hashtag Papa John's. It's all about the rum that you use. Coming up next, four different takes on the daiquiri. Say I've never made a daiquiri in my life, I'm not gonna admit that on the podcast, but there's a strong chance I've never made a daiquiri in my life. So if I'm gonna not have to look at the email you wrote me, what do I need to do to make a daiquiri right now? Talk him through it. How much lime juice? Oh, do I fill this shaker with ice first? I shake it in a shaker? Yes, I would suggest you shake it in a shaker. You could either use whole ice cubes or crushed ice cubes. I'm thinking you just wanna use whole. Less effort. This guy knows me. Yeah, well, he's gonna tell me to just like put it all in a bowl and just pour stuff in there and stir it. Well, he knows you're gonna just do that anyway. It's like, oh, Greg, here's cocktail instructs. He's like, yeah, I just poured two ounces every liquor I had in my basement. And then I stirred it with my finger over a big ice cube. Roger, wait till you see the effort that I brought to the table today. I can tell you showed me the thing of lime juice and I was thoroughly impressed. And you have a jigger. It's amazing. And a jigger. Look at all my lime juice, you guys. Pat, please. So I have a shaker with ice in it here. It's not full of ice. It's like one third ice. So how much lime juice am I putting in here, Roger? Well, depends on how dry or sweet you like it. Jesus Christ, man. Just give me a number and I'm going to pour it in the shaker. You tell me. Three quarters of an ounce. There you go. Perfect. Three quarters of an ounce of lime juice is the same amount of lemon juice I use in my Gold Rush. And sometimes I feel it's a bit too on the citric side. So this should be a good place to start. So I got three quarters of an ounce of lime juice. And then I need to put rum in here, right? Yep. How much rum? Two ounces? Two ounces. All right. I am using Probitas. Probitas is a Caribbean blended rum that, in their words, would have been used in your daiquiri 75 years ago. This is a blend of column and pot distilled rums made at the Four Square Distillery on Barbados and the Hampton Distillery in jamaica. So we have a blend of kind of that rich molasses heavy Barbados rum and that high estuary overripe fruit character jamaican rum. Should be pretty cool. Gross. You're gross. It's interesting, but it's kind of gross. What else I got to put in this thing, Roger? I would say use that Demerara syrup, baby. Demerara syrup. How much of this should I use? Probably not much, right? I would use a half an ounce, especially since you said you're gold rush for a little citric. All right. So I'm shaking this bad boy. Three quarters of an ounce of lime juice is a good amount. So you're balancing out the tartness of the lime juice with the sweetness of the syrup. And I'm going to strain this into a rocks glass. fair enough? Correct. Over ice? Onto ice? Up to you. I'm pouring it up. Dackery. Lovely. It's pretty clear. It's pretty light colored. The lime is the color. It's really good. I would prefer it had more rum flavor. It's pretty dominated by the lime. Well, you should have had a funkier, ester-y, a more funky, more ester-y rum. I think I would have enjoyed it maybe more. Well, no, actually the finish on it is really nice. It's got that rich, sweeter finish. I don't know if that's from the demerara syrup or the probitas. Probitas is a very full-flavored white rum. This is a good drink. I'm not complaining and I'm going to finish it. Chris, you next? Sure, I can go next. So I'm going to go with a rum agri-col here, just because I like the herbaceous nature that you get out of these, that you really don't see out of rums made with molasses. I think it works really nicely with lime, and it lets the rum shine. So I've got rum clement from Martinique. Of course, the French tradition of making rum agri-col. And I'm using two ounces of rum clement, one ounce of lime juice, and I did make a natural cane sugar syrup this morning. So I've got that. Also, a huge part of this is the ice. So like I was saying, you prepare daiquiris in a lot of different ways. That dilution is going to affect the finished cocktail quite a bit. And a tea punch, there's people that make tea punch with no ice. So your experience drinking that is going to be hugely different than if you frappe something or put a bunch of ice cubes in a shaker and then strain it. So absolutely. I think as you mentioned, the original iteration of the daiquiri. Did you make this thing yet? Make this cocktail. I want to see this and hear about your tasting notes. All right. I've already got it in my shaker. Hey, Roger's powered through almost that entire punch he made there. And I'm going to serve this up. If I could get the top off of my shaker, I'd strain it. Dude, that's why I hate that kind of shaker. That's why I like using the shaker pint, this other one, even then I get it stuck and I pinch my fingers and ****. There we go. Maybe that's why Greg builds all his cocktails, because he doesn't want to have to open a shaker. I'm serving mine up in a cocktail coupe. I've shaken it thoroughly. I'll show you what it looks like in a second. Definitely when you make these two, try them just up and then if you want, you can obviously just pour that into a glass of ice. If you think it needs to be colder, it's a little strong or a little sweet for you, just put it over ice then. Or just use your fridge's ice dispenser and drop it into the drink and let it splash all over your kitchen floor. There you go. Or in your hand. All right. Chris's Garnish is a lime twist that is a full helix spiraling three times. That's right. Yeah. I'm going full Watson and Crick on you right now. How's he talking about? Double helix. As I was mentioning before I made it, the rum agricole gives you that kind of grassy, herbaceous note. That's a polite way of saying stewed tomatoes. Well, that's an extreme. In wine you would say tomato leaf. Did you use a blanc or aged? It's aged. Oh. Oh, so huge difference. Yes. You use the gringo agricole. Nobody down there drinks aged agricole. Yeah, that's true. I'm a gringo. What do you want? Good cocktailians do. Yeah. No, yeah, hugely different. So, blanc agricole where it tastes. Aged, delicious, right out the gate. Yeah, this is magnificent. I mean, this is the epitome of simple perfection in cocktail. It's three ingredients in perfect harmony and it couldn't be better. Okay, standing in contrast to Chris' version, my daiquiri, I was looking at the rum selection, little assistance from Pat, because I never know how to shop on my own. I'm looking at all these rums, and I'm like, I need something different. I need something not too aged. I need something fresh. I need something contrarian. So my rum isn't rum, it is cachaça. And I was telling Roger, hey, I'm going to use cachaça. I'm going to use cachaça. And Roger goes, oh, well, you're making a caipirinha. caipirinha. caipirinha. caipirinha. He says, you're making a caipirinha. Which is perfect because it drove home the point that everybody knows how good lime, sugar and spirit is. So it turns out that the national cocktail of Brazil is like a daiquiri only uses their spirit instead of rum. So I'm diving in on this one. Quick cachaça note, like rum agricole, it is distilled from freshly pressed sugarcane. This is sugarcane that is cut in the fields and then pressed immediately and that juice has then gone to fermentation. Unlike rums, this is distilled once to a relatively low proof, but in a column still. And then it's barely cut down, if at all, from there. So it does have this fresh cane flavor to it. It's got a bit of a grassiness, but it's not as funky and herbal and vegetal as rum agricoles tend to be. So I'm gonna stick more with Roger's daiquiri recipe and sub in the cachaça instead of going in. I'm not gonna like muddle my sugar to make a simple syrup in the glass or anything like that. Right, so. Yeah, I would say I've rarely enjoyed a cocktail more than drinking caipirinhas in South America. Not in South America, but I'll do my best. So I have my shaker here. I'm actually shaking. I'm not stirring. I'm doing it how I'm supposed to begrudgingly. And I have my shaker. It's full of ice. Begrudgingly. I'm adding my two ounces of cachaça. You're not gonna stir it with a pencil. No, that wasn't me. I don't like that. Fake news, Pat. We watched you do it. We're using WebEx. I'm even measuring right now. Look, you guys are making fun of me for doing it the right way for once. No, it's awesome. No, congratulations. I'm very happy. No, we're proud of you. We're like your parents saying, like, listen, you're doing it great, but you can still do it better. Halfway through here. I think that this recipe is probably too sweet, but I don't want to mess it up too much, so I'm using simple syrup in the place of the sugar. Dude, I just finished my daiquiri, and it was freaking awesome. Dude, this guy's taking daiquiris to pound town over here, and Greg hasn't even made his yet. Just another check in. Chris still loves his cocktail. It's even better now. Before Greg can finish his. And now I'm going to add the lime juice. Look at this guy trying to pour lime juice out of a mason jar. Pouring out of a jar is harder than you think. You need one of those tops that you pour your peanut butter moonshine out of. This is why they invented bar towels and bar backs to clean up after you. Greg, you need one of these. One of these, and listeners, I highly recommend this. It's a two ounce oxo measuring cup, and it's got a pour spout on one side, and it's got the way the pours are at an angle inside. So looking down at it, you can pour into it and it measures up vertically through it. But looking down at the top, really handy for making cocktails. I'm just going to say that oxo makes some of the best ergonomically designed kitchen equipment. They really think about it. Let's not turn it into an oxo commercial. All right. So once again, all of these things on TV right now. Not only that. wait, there's more. So once again, I have a bit of cachaça, I have some lime juice, I have some simple syrup. Roger, am I missing anything? Nope. Also, Greg gets major props for using the traditional shaker method, which I've explained to him is a thousand times more complicated than what we're doing. I just don't like to have to clean out the shaker. So it's so much easier with the shaker and a pint glass. It's so much easier. Just learn how to do it. But either way, Roger, you're adding one tool, you're adding a strainer. That's it. And it's dishwasher-sand. And it's stainless steel. And it has a little coily spring on it. What if you get some bits of lime in there? Put it in a dishwasher. Anyway, listen, Roger is incorrect. There is an ingredient that's missing. These are Tiki cocktails. You have to have a garnish. I have a lime wheel here. For the first time ever, I did it right. It's gonna taste exactly the same if I had done it my own way, but here we go. He totally just knocked that dirty lime wheel into his drink. Of course I did. And it's not that dirty. You're gonna eat the peel anyway, probably. Just admit it, that is the best balanced cocktail you've ever made. Because I made it, and it doesn't have enough gin. This daiquiri needs more gin. Funny you should say that, Greg, because the story for a daiquiri is that this guy who worked at the daiquiri mine was entertaining guests, and he ran out of gin and begrudgingly had to use the free rum from the local rum distillery to make Once again, this cocktail, the National cocktail of Brazil that I can't pronounce, Capriana, Capirana, Capirinha. Capirinha is a very delicious cocktail. If you like a margarita and you're looking for something a little softer and sweeter, bam. That's my take on a daiquiri. All right, so Brofee, Mr. Peprofee, is famous for not liking to mix drinks, which Anthony Gert reminded me to tell you that you should mix more drinks and stop drinking whiskey straight out of a glass. That's a waste of my time, okay? My time is valuable, and it's more valuable than us. That's coming from a guy who makes his own bitters, right? When I was putting this together, I thought, boy, this is gonna be a challenging endeavor to pick out tiki recipes for Pat Brophy. There is a recipe of a drink called corn and oil, which, if you don't overthink it, is quite possibly the easiest tiki drink there is. It is two, maybe three, if you count cocktail bitters, a three ingredient at the most. Really, it's a two ingredient tiki drink. Now you're speaking my language, Roger. This is a daiquiri without all the work. You need rum and you need philarnum and you need bitters. Okay, so I am going to make a corn and oil then. And do I still shake it up in a shaker or I build it and stir it? You can build it in a glass. That sounds like a build for you. Should I build it over ice then? You got an aromatic liqueur put right on top. You can shake it if you want, but it's a built drink. Well, I want to make it properly, because obviously I'm a man of tradition and standards. I am using Real McCoy Limited Edition 14 year old. This was aged 100% in bourbon casks. It's a blend of pot and column distilled rum. It's 92 proof, which is a nice cocktail proof. And this is $79.99 at Binny's Beverage Depot. Not available at all stores, limited release. And the filet-o-num, how much filet-o-num do I need? So again, the beauty of a cocktail is simple, much like the daiquiri. It's up to you how sweet you want it. I'm going to suggest maybe a half an ounce. Oh, that's it, huh? It's sweet stuff. You treat this like simple syrup, basically. Filet-o-num is sweet, so I'm using... So filet-o-num. Chris, you want to enlighten everyone as to what filet-o-num is? You want me to go for it? Whoa, whoa, whoa. It's velvety. No, let me talk about filet-o-num. Okay. It's my cocktail. We're going to read it straight from the importer's product book. Do you have your teleprompter warmed up? The true filet-o-num that's pretty broadly available, which is John D. Taylor's Velvet Filet-o-num. Filet-o-num is indigenous to Barbados. It's pretty much a liqueur, and it is sweet and citrus and almond. It's a staple for most tropical drinks, and this is like lime, bitters, almonds and spices mixed with rum essentially, right? Exactly. Yep. What's your filet-o-num brand? John D. Taylor's. This is widely available at Binny's. It sounds like you need a handlebar mustache to be able to pour it. John D. Taylor's Velvet Filet-o-num. Taylor. I'm a filet-o-num man. Of note, it's got a pretty funny old school label, minimal effort, we'll call it. Nice way of saying that is old school. It's 11% alcohol. It has two medals on it with years below them and zero context at all. And I love this on old liquor labels. One just says certificate of merit, 1923. And it's got like a guy riding a chariot on the medal. And the other says Club Enologique, 1980. And it's like a picture of a guy of like a drunk Greek sitting underneath an ionic column on the medal. And that's all it says, no context, whatever. We got two medals, 1923, 1980. The color is gold. Good enough for me. Are you sure that's not a Doric column? Buddy, I know my columns, okay? And that baby's ionic. Call them nerds. This is Ben Barrel, the column, the Binny's Podcast. You've mistaken me for a guy that doesn't know the difference between Doric, ionic, Quarantian. Go ahead, Greg, sorry. You never know. I mean, I know you're into- I had an opportunity to quote Mel Brooks' History of the World, Part 1, so I took it, okay? I ran with it. Whoa, whoa, whoa, whoa. Are you stirring with that or with the pen? I might be stirring this cocktail with a pen. Hey, **** you, Brophy. I never stirred with a pen. I was counting on having to shake this stuff and strain it, so now that I got to- You actually did what you give Greg **** about all the time that we never saw him do. It was a story that Roger told. It got attributed to me somehow. I didn't even know the guy. All right, so here's this cocktail. It's a bunch of rum and a little bit of philarnum stirred up with a pen in a glass full of ice cubes. You can't get by without a hint of India ink. I like to use a quill. This is a, well, it tastes like delicious rum that's lightly sweetened with a bit of floral citrus in it and a little bit of baking spice in the finish. I'm loving this. It's very good. You know what though? Can I consider it tiki without an elaborate fruit and umbrella and banana garnish though? I don't know. So people kind of started to mess with this drink and they wanted the oil to be in effect with it. So some people do a rum float. And again, with all these stupid internet recipes, they say to use black strap rum. So apparently black strap sounds appealing. I don't know if it's a fetish thing or what, but here's the spoiler alert. There's one black strap rum out there really and it stinks. So translate black strap rum as dark rum. So black strap molasses is to molasses as Danny DeVito is to Arnold Schwarzenegger in the classic film Twins. It is as the doctor would say, the extra crap left over. nailed it. again, all you need in this drink, and if it's good enough for Smuggler's Cove, which is bar none, one of the finest tiki restaurants, bars in the world, it's good enough for me. You need a good quality rum like Pat used, filernum, and if you want, you can garnish it with some bitters to accentuate, you know, the aromatics. That's it. Oh, that's right. I was supposed to put bitters in this. What the hell, Roger? How come you didn't tell me? I have Angostura bitters for once. Look, I brought Angostura bitters home instead of using Roger's favorite Fee Brothers. Greg's mad because I'm yelling. Even on the Taylor's filernum bottle, they don't even say to, but that's traditionally how it's served. Well, I put three dashes of bitters in. They're not going to say, the thing that you need is more flavoring. Our product isn't quite flavorful enough. So, I'm going to have to stir it with this pen again. The pen is not a good solution. Oh, this is way better with the bitters. Way better with the bitters. Okay, let me rephrase everything good I said about this, and I will say it's better with bitters, as all things are. Pine of high life, better with a floater of Angostura bitters on top. Corn and oil, better with a floater of Angostura bitters on top. You've never had high life with Angostura bitters on it? Might actually make it taste like something. So, what I'm going to make now is what's known as a painkiller. It's a pretty classic kiki... kiki? All right, let me get it together for a second. All right, so painkiller, classic drink, loved this one, was very happy when you said you wanted to make it from the soggy dollar bar down in the Virgin Islands. So we're moving out of the Caribbean and into the Virgin Islands, adjacent. So the British Virgin Islands, indeed. Most classic tiki drinks are made in California, but they're dreams of somewhere else. But this one actually originated in the Caribbean, and it's kind of a riff on the pina colada. So, you know, a lot of people probably have had a really bad pina colada in their lives, but it's a great drink. This is the national- I'd say most people who've had a pina colada have had a bad pina colada. You have? No, most people who have had a bad one. Yeah. I would agree. Down in pina colada birds. So Pat was asking about pina coladas and much like margaritas, don't use the mix. You do not use pina colada mix. You use what Chris is going to use in this painkiller cocktail. If you like making love at midnight. No, pina coladas are the focus of my favorite country artist, Coconut Pete's finest song, Pina Colada Bird. Coconut milk, a pineapple splash, the rum comes third. You got a nice cocktail. Let's make this drink. Right. So the pina colada is a Puerto Rican drink in origin and is in fact codified as their kind of official drink since the late 70s. Probably when the love boat was on. I have a feeling. Back when America was drinking the most authentic drinks we could find, the late 70s. I feel like that had some influence on it. Have you got an 18-year-old bourbon? Let me get that Stoleech Naya. Anyway, I'm going to make a riff on the Pina Colada that, as Roger said, is from a bar called the Sagi Dollar Bar, which still is a weird little situation where there's a beach, white sand beach on one of the British Virgin Islands, and there's no dock or anywhere to really moor your boat except off of the coast. So the name is a reference to the fact that you'd have to do the backstroke into the bar if you wanted to drink. I'd say it's harder getting back to the boat. Yeah, indeed. Yeah. But they don't- Swimming at night after you've had a bunch of painkillers, not good. Exactly. So the Pina Colada in its own right is a classic tiki drink, but this is even dragged more toward the classic tiki profile by the addition of nutmeg, in my opinion. It has this brown spice going on. I have never associated baking spices with the tiki cocktails. Oh yeah. Lots of baking spices and tiki drinks. Yeah. We're going to build a cocktail with coconut cream, orange juice, pineapple juice, rum, of course, and then we're going to grate some fresh nutmeg on top and that do not- Can we agree to just call this tropical eggnog? Sure. But can eggnog really kill the pain the way this will? Yeah. It might. It's the Nagi dollar. So this is a great recipe to where you can- We got to publish Chris' recipe on the blog as the Nagi dollar at Christmas time with eggnog though, instead of coconut cream for sure. Yeah. This is a drink that actually popularized the idea that I've been trying to drive home about how you can adjust these cocktails to your liking. So it's like how much pain are you in is how much rum you put in. So a lot of bars that serve these will ask you or they'll have on the menu, like how strong do you want it? Two, three or four shots of rum. Listen, if you consider yourself a friend of Greg Versch, it's important that you not ask him that question. The answer is always the same. Whatever the maximum is, give it to me. So coconut cream, the key ingredient here, that is what you want for both of these cocktails. Instead of some mix, instead of something that's going to make it taste like suntan lotion, this is legit coconut with the coconut fat with sugar. Right. I mean, if you're looking at the traditional way to make coconut cream like they do in, say, thailand for curries, you're literally scraping the coconut meat with a sharp piece of metal and creating a liquid cream. It's the whole coconut and it's rich and delicious, and it makes your curries wonderful, and it also makes your drinks wonderful. I've got four ounces of pineapple juice, one ounce of orange juice, an ounce of coconut cream, and two ounces of pussers rum in a shaker, and I'm going to shake it up. Cool. As a reminder, everybody, we post these recipes for all of the episodes, quarantine episodes on the Binny's blog. If we talk too fast or whatever, be sure to check them out. There's links to the products you can buy them, or we see what we're doing. Binny's blog, binnys.com/blog. So pussers is a traditional rum here for this drink. Yeah. So pussers is a really interesting story. So pussers is a derivation of the term purser, which is the ship's purser, was the guy in charge of dispensing rum for the crew, and the British Royal Navy, who very famously had a little trouble getting people to join, would just make people join. So anyway, to keep people from mutinying and leaving the Navy, they decided they should give everyone a daily rum ration. They started mixing the rum with water and lime, go figure. The classic thing we've been talking about all day, that became known as grog. The British Royal Navy needed somebody to supply their rum, and there was this basically a rum recipe. And in true British fashion, they invaded and subjugated and took the rum. The sun never sets on the British Empire or their rum supply. The rum that they used was a combination of rums, a blend of rums, and there was a company that decided to buy that recipe, essentially, once the British Royal Navy decided to stop doing the rum ration. That was all the way up to 1970 when they served the last tot of rum, the black tot. The rum ration in 1972 was like one ounce of rum. When it started, it was a British Imperial pint a day, so 20 ounces was what it started with. That's five ounces shy of a bottle every day. That measure didn't last super long because obviously people were hand-boned because they would drink it all at once too, 20 ounces at once. Good luck getting a cleanly swap poop deck after that much rum. Right. Pussers is that they literally have- Look at this pretentious jerk. What Chris is doing is more important than Roger's story. Chris is literally, he has a nutmeg grater and a nutmeg spoon. First of all, it's a microplane, not a nutmeg grater. You are correct. It's a microplane. Who's pretentious now? Well, hey, homie appreciates a good microplane and its various uses. But grating fresh nutmeg over one single serve cocktail, I think is ludicrous. So again, Pussers copyrighted this name, but they make a nice rum, but screw them. You can use whatever rum you want in this. The important thing is that their rum has some jamaican pots still rumming it. So use another rum that at least has some jamaican pots still rumming it if you don't use Pussers. Pussers is quality. You could use Hamilton Navy, you could use Myers, you could use all sorts of stuff. Smith and Cross, all good options. Are you guys ready for the big reveal? Yes. Here it is. I can't even see that nutmeg. Oh, you got a maraschino on there, huh? So sometimes you have, depending on who's making this, a pineapple wedge, a wheel of orange, maraschino cherry. I decided to put them all together. I made a little rosette of orange zest and placed a cherry on top. That's a good garnish. But I got to tell you something, Chris. Yeah. I'm coming for you. I believe it. Today I believe it. Chris, real quick, in as much non-crisp fashion as you can muster the ingredient list of that cocktail. Absolutely. We've got two ounces of Pusser's rum or some rum, aged rum. You're crisping it up already. Yeah. Four ounces of pineapple juice, one ounce orange juice, one ounce coconut cream and freshly grated nutmeg. Excellent. binnys.com. That sounds amazing. So you shook it all and then poured it over fresh ice or you just open poured it? No, I shook it on ice and then I poured it over crushed ice. So this whole hurricane glass is full of finely crushed ice. That's what I would recommend because with that much pineapple juice, like Greg would think it was too sweet without a little dilution. It's quite sweet, but it's delicious. I mean, that fresh nutmeg is amazing. But also Greg would put four ounces of rum in it, so as did I quite often. Finally, one of you guys had the aptitude and class to put a damn umbrella in a drink. Finally. There it is with umbrella. Now it's my turn. What mess is this gonna be? So Roger knows me, and he found a cocktail that'll probably appeal to me, even though I'm not really into Tiki cocktails, and it has Campari in it. So here we go. Nice. That incredibly sweet. Dude, what's that so excited there, Greg? That sweet sweet liqueur. Roger, I am damn stoked about this drink, and you just wait and see the energy that I put into this, okay? You're like, oh yeah, you're going to like this drink. I'm making a drink. It is called the Jungle Bird. Comes from the 1970s. So yeah, this is an interest. It's kind of like post the heyday of Tiki. It was disappeared for a while. Guess who brought it back? I'm not even going to say his name again. And now it's like a Jeff Berry, Dave Berry, a little different. It's hugely popular. Any modern Tiki place has this on the menu. So ingredients, make sure I have them. And I think this is going to be too sweet, but I'm going to follow the recipe as closely as I can based on my ingredients on hand during the quarantine. And here we go. I totally had to go shopping for this. The rum that I'm using today, because the rum is the foundation, it calls for an ounce and a half of dark rum. In true Greg fashion, my rum is Hamilton 151, which is kind of a replacement for Lemonheart 151. And yeah, we're going overproof on this bad boy. So, where'd my jigger go? Listen, unless it's built in a glass and stirred with a pencil eraser, that's not true Greg fashion, okay? Okay. So, I'm giving it an ounce and a half of 151, which is pretty wild. An ounce and a half of 151. You know what, Pat? I'm adding another half an ounce just to round it out. Good for you. Because of you. Yeah. Okay. Campari is the next ingredient. And once again, my Campari is Campari. I bought the... Capoletti. You bought Capoletti. I bought the Capoletti and I used it in a Negroni, but I haven't had them side by side yet, so I'm just going to stay faithful to the Campari. Did you keep it refrigerated? Good. Campari is good here because of the sweetness of the pineapple. You should use a nice bitter. All right. So Campari, that's a dark rum Campari. Next, it calls, my recipe calls for Demerara syrup, but I only have the simple syrup. And I'm worried that the pineapple juice is going to be too sweet for me, but I'm also worried that the 151 is going to be a scorcher. So I'm going to add just a touch of simple syrup. And by a touch, I mean this much. It's fine. He just poured a little scotian. Just a little scotch, just a little zhuzh. A little zhuzh. Yep. And okay, next up on my recipe is a half ounce of fresh lime juice, which I have my freshly squeezed lime juice. I'm going to pour this one. Definitely just a scotch. I actually like a lot of lime juice in my margaritas, so I might have used a little much there. That was a scotch also. And this recipe calls for pineapple juice, and I don't understand why it is the year 2020. You can get orange juice in a little frozen tube or in a plastic jug or in a single serve 20 ounce bottle. But for some reason, the only way you can buy pineapple juice is in a 48 ounce can that you have to punch two triangular holes into. Why? Why, Dole? Get it together. Yeah, that's a good question actually. Right, so I have this old- Coming from guys who only sell canned pineapple juice. Honestly, so I have my old Collins Bros, Evanston, Illinois can opener. And this is actually like old school. This is from like a long time ago. Gonna pop two triangular holes into my can of pineapple juice. And how much am I supposed to use? Ounce and a half. I'm gonna shake it and I'm gonna strain it against the recipe that I have. I'm gonna serve it up. And the recipe you have says serve it up or serve it on the rocks? It says strain it on to new rocks. On to new rocks, okay. Alright, I'm adjusting my camera so that these guys can at least see what I'm doing. Gonna do what Roger finds to be a really fancy pour. Just from the looks of it, this is a pink, pink cocktail. Now, I went to Three Dots and a Dash one time and they served me a cocktail in a ridiculous, ridiculous tiki cup and it had all kinds of crazy garnish, including a little metal space shuttle from China and I'm pretty sure it had lead in it but there it was in my drink. I gave it to my kid. So I went all out on the garnishes. The recipe that I have calls for a slice of pineapple. So I got a pineapple slice. Look at Garnish Greg with the world's largest pineapple slice. You have a whole piece of pineapple. But I wasn't happy with that. So I also wanted to throw in some cherries into this drink. Just so you guys can see it, here's the drink. The pineapple wedge is the size of the martini glass. Every maraschino cherry in the jar on this pick. Because I know that it's a gimmicky thing, I wanted to add some fun. So here's my kid's entire barrel of monkeys. And just to really make it tropical, here's the top of a pineapple. wait. Take a picture of this at least before you drink it. wait. So we can put it on the blog post for your recipe. I can't get the pineapple in there. I don't have the lighting set up in my basement. Interestingly enough, this is usually garnished with a couple pineapple fronds. So I pulled those off. Yeah, I lost them. I don't know where they are. So there you go, guys. Well done, Greg. Okay. I'm going to try it now. How does it taste? How does it taste, Greg? I have to lift the pineapple separately. wait. Before you taste it, I just want to point out I finished my drink. Oh no. All right. We got to finish this up so we can get some help for Chris. Here we go. The Campari? I can't believe I'm saying this. It's a bit much. It's not. Oh, maybe it's the 151. This. Everything that you see in this drink right here, the thing that is a bit much, I think it's a little bit. It's not the plastic monkey toys. No, and definitely not because they got washed before this. Yeah, it's pretty good. Aren't you a little surprised that the Campari, I feel, turns the fruit flavor from pineapple to something different? Like, it kind of has a grapefruit quality, right? That is exactly spot on. It has a grapefruit quality. It is. This is a bitter drink. And the 151 actually doesn't show. And for as much sweetness, I was worried about the pineapple juice plus the simple syrup or demerara syrup, if you're doing it correctly. Right. It's not that sweet. This is a bitter, grapefruity kind of, yeah, with a humongous slice of pineapple. I think if you had stayed more on point with the specific rum, it would have been better. You don't think 151 was the right choice? I mean, for you, yes. For normal human beings, no. So yeah, a lot of people that are doing this now are using like a funky rum, which to be fair, 151's got a little pot still in it, but this is kind of the way a lot of people are highlighting rum agri-coals these days. So shout out to Anthony Gert over at Oakbrook. Visit that store and talk rum with him and his staff. They're super passionate about it. Their rum selection is without compare. Their rum, they had a top three rum selection in the chain over there. They got rum nuts working at that store. It's a good rum store. So I'm gonna bring it all home with my daiquiri riff, which is a kind of hotly contested in the cocktail nerdosphere, is, you know, the daiquiri was popularized by La Florida in Cuba, and their most famous patron, Ernest Hemingway. Most of them are just La Florida daiquiri number three, which is, was his favorite of the four main ones. The idea behind this is that you're putting it in an electric mixer or an electric blender, but you're not letting it go indefinitely. Like, you're just kind of, you could either pulse it or you could let it run for like 10 to 20 seconds. So again, this is where it all comes into play. There's no rules. Just do it however you want. If you want it to be fully smooth than like a sherbet-y slush, do it for 20 seconds. That's how it was served. It was served really powdery, smooth, basically like a frozen drink. I like them not that way, like chunkier. They're just blended and chilled with some chopped ice. So I've got the blender out and everything. The rum selection here is Paramount. Pat brought me a very quality white rum. You've heard us talk about them before. Some of the best rums on the shelf, El Dorado. It's their three year. It's important to remember that a lot of white rums or clear rums are actually aged and then they're filtered after the fact. So we're going to do a couple ounces of that. Half an ounce of lime juice, a tablespoon of, excuse me, well, I usually use about a tablespoon of grapefruit. The original recipe was a teaspoon. I use about a tablespoon. And then a teaspoon of maraschino liqueur. So that's most famously from Luxardo. You'll see a couple other ones made from cherries but doesn't necessarily taste like cherries. So I did kind of a riff on the Hemingway. I put a little bit of sugar in it, a little Demerara syrup. I upped the rum in honor of Hemingway to three ounces. I put a half an ounce of lime. In honor of going to bed early on Friday night, I've upped the rum to four ounces. There you go. The maraschino, I can't emphasize enough. It seems silly to take out a teaspoon. You should because this is plenty at a teaspoon. It takes a tiny bit of a mesquite to do anything. A little too much even at a teaspoon. Yeah, about a cup of ice. Then I whipped it for maybe like 15 seconds. You need to revisit the daiquiri. You need to save it. Pull it out of the mud. It's all about the ingredients you used. It's super easy. Use good rum. Use Del Dorado in this one. Use something good. You can use light rums. You can use darker rums too. Use a nice aged rum from plantation, from Del Dorado. There don't need to be as many rules. I think, unfortunately, when people get interested in tiki, they buy a book or they write down some recipes from the internet, and then they're like, there's just too many ingredients, too complicated. Don't think of it that way. All right. So that was eight different tiki cocktails, Quarantini part five. Quarantiki. Quarantiki. Right. Roger, thanks for bringing this up. We did rum before, but this was like a whole new version of interaction and getting to experience this. And actually, when you made them, I was like, this looks really complicated and painstaking. But when I made them, it's easy. It's so easy. Totally. I expected this to be way more of a pain in the ass. Yeah. Yeah. One of the, once I read someone describe it as, it's funny how much people will watch cooking shows on TV and then decide they want to cook. And then when it comes to cocktails, they're like, whoa, I got to squeeze a lime? Like, I don't think so. Like, if you're going to cut, wash and cut vegetables, you can make a good cocktail. Something else struck me about this as we were going through. These are all, almost all, rum-centric cocktails, but we really didn't spend that much time talking about rum. And I think that's because rum is great, but very versatile and way broader in spectrum than you think. But the other flavors impact these cocktails so much. It's all about fresh fruit. It's all about interesting additional ingredients. Dial them in how you like. Yeah, experiment and see what you like. That is the key here. And as Roger pointed out, the foundation is the daiquiri, the classic daiquiri, the one that isn't the one that you got at Applebee's or TGI Friday's, but the bare bones basic. And then add something in and then make up some, you know, purple monkey dishwasher silly name to call it your own. Yeah. Thank you for listening to another episode of Barrel to Bottle, The Binny's Podcast. It's been a lot of fun. Hopefully, you enjoyed it as much as we did because we had a pretty good time. Because holy ****, Chris enjoyed it. You notice I haven't said a word in the last like three minutes. He's still here, guys. He's still awake. Still here on the floor. Still sitting. I'm suffering from nutmeg delirium. Too much nutmeg in that boy. Sorry, Roger. So, if you enjoyed it half as much as we did, please let us know by reviewing our podcast, download our podcast wherever you obtain your podcast. Apple, Google Podcasts, the Binny's website, binnys.com. Tell everybody. Tell your friends. Tell your boss. Tell your mom. Call your friends. Call your neighbors. Call your sons. Call your daughters. So again, thank you so much for listening to Barrel the Bottle. Enjoy tiki drinks. Make them your own. Until next time, I'm Roger. I'm Greg. I'm Pat. And I'm Chris. Watch your nutmeg consumption and keep tasting.