Elixir for the Soul

This is a blog about sophisticated drinking, because alcohol doesn't have to be a poison, it can be a medicine for the soul.

Shawn, 22. Currently studying foreign language at university in China. Researching about cocktails is one of my passions, and I hope this blog can introduce others to the true way of imbibing. Every drink on this page is mixed, tasted and photographed by me.

Feel free to ask.

Saturn
Gin - 1 1/4 oz
Lemon Juice - 1/2 oz
Passion Fruit Syrup - 1/2 oz
Falernum - 1/4 oz
Orgeat Syrup - 1/4 oz
Blend everything with 1 cup crushed ice until smooth. Pour into a pilsner glass.
Created by J. “Popo” Galsini, 1967. The Saturn won him both the 1967 California Bartenders’ Guild contest, and the IBA World Cocktail Championship in the same year.
It appears to be a light alcoholic sorbet, flavoured with a bunch of syrups; but it’s a little more interesting than that. I love the way orgeat works side by side with falernum: one provides a more upfront almond with orange flower water; the other brings a range of spices and citrus flavours along with almond into the drink. When you add these to passion fruit, you get a tasty Tiki flavour in a drink without any rum.
Jamoca
Gold Jamaican Rum - 1 oz
Gold Puerto Rican Rum - 1 oz
Chilled Coffee - 1 oz
Lime Juice - 1/2 oz
Coffee Syrup - 1/2 oz
Blend everything with 1/2 cup crushed ice for 5 seconds. Pour into a pilsner glass, add more crushed ice to fill.
I’ve been terribly busy the last few days, and got a cold yesterday. I’m not totally fine yet, and I’m pretty sure starting drinking today isn’t a good idea, but I can’t wait any longer.
Anyway the Jamoca is by Don the Beachcomber, created around the 1930s - one of his very early invention. An interesting mix of bitter coffee, tart lime, and sweet coffee syrup. Adjust the amount of syrup based on its sweetness.
Hart of Darkness
Lemon Hart 151-Proof Demerara Rum - 1 1/2 oz
Lime Juice - 1/2 oz
Lemon Juice - 1/4 oz
Passion Fruit Syrup - 1/2 oz
Honey Mix - 1/2 oz
Soda Water - 3/4 oz
Blend everything with 1 cup crushed ice for 5 seconds. Pour into a tall glass. Add more ice cubes to fill.
"Lemon Hart’s 151 Demerara is our favorite rum. There’s just one problem: you can’t drink much of it without blacking out and waking up the next day in a country where no one can speak your language,but everyone seems very disappointed in you for some reason. So in 2005 we fashioned this drink to keep us from sipping the stuff neat."
Created by Beachbum Berry, what he said above should explain everything. Simple and delicious drink composed of two citrus, two sweeteners, soda to lower the strength, and of course Lemon Hart.
Honey Mix is made by combining equal parts of honey and water.
Tortuga
123-Proof Cuban Rum - 1 oz
Lemon Hart 151-Proof Demerara Rum - 1 oz
Lime Juice - 1/2 oz
Lemon Juice - 1/2 oz
Orange Juice - 1/2 oz
Orange Curaçao - 1/2 oz
White Crème de Cacao - 1/2 oz
Sweet Vermouth - 1 oz
Grenadine - 1/4 oz
Shake everything with ice cubes, strain into a pilsner glass filled with crushed ice. Garnish with a lime wedge.
123-Proof Cuban Rum: substitute with 151-proof Puerto Rican rum.
Trader Vic’s invention, named after the Tortuga Island, Haiti, that was once used by pirates as their launching ground. Beachbum noticed that the Tortuga resembles heavily of one of the La Florida (or El Floridita) cocktails created by Constantine Ribalaigua Vert. Tortuga is merely an expanded version of it, with added lemon and orange juice; and a more complex rum instead of the simple light Cuban rum.
Beachbum’s version differs somewhat from Trader Vic’s original found in Trader Vic’s Bartender’s Guide. The original used only a dash of each grenadine, cacao, and curaçao; more lemon and orange juice and less lime; only the 151-proof demerara rum was used; it’s blended and served on ice cubes. It may appear more balanced and smoother; but since Beachbum’s is shaken and served on crushed ice, this stronger and sweeter concoction is designed to last.
Aku Aku Lapu
Lemon Hart 151-Proof Demerara Rum - 1/2 oz
Dark Jamaican Rum - 1/2 oz
Gold Puerto Rican Rum - 1/2 oz
Lemon Juice - 1/2 oz
Orange Juice - 1/2 oz
Grapefruit Juice - 1/2 oz
Pineapple Juice - 1/2 oz
Falernum - 1/2 oz
Blend everything with 1 cup crushed ice for 20 seconds. Pour into a snifter or Tiki bowl, add ice cubes to fill. Garnish with a gardenia.
From the Aku-Aku restaurant in Las Vegas, circa 1960. A complex version of the Chief Lapu Lapu, a drink born in the 50s, but without a clear origin.
This version is relatively dry for a Tiki cocktail, which I found to be quite refreshing. It contains lots of citrus juices, with only falernum for sweetness, which is strictly speaking not even a syrup, but more of a cordial.
Zombie (Aku-Aku Restaurant)
Lemon Hart 151-Proof Demerara Rum - 3/4 oz
Gold Puerto Rican Rum - 3/4 oz
Dark Jamaican Rum - 3/4 oz
Lime Juice - 3/4 oz
Grapefruit Juice - 3/4 oz
Cinnamon Syrup - 3/4 oz
Zombie Mix - 1/2 tsp
Angostura Bitters - 1 dash
Blend everything with 1/2 cup crushed ice for 5 seconds. Pour into a tall glass. Add more ice to fill. Garnish with a mint sprig.
Zombie Mix is made by combining equal parts of grenadine, falernum, orange curaçao, and Pernod. If only making one drink, use 1/8 teaspoon of each.
This version of the Zombie is from the Aku-Aku restaurant, 1964. Beachbum got the recipe from Eric Felton, cocktail columnist for Wall Street Journal. Beachbum believes that this is another Don the Beachcomber’s Zombie, since Donn was hired to design Aku-Aku’s menu in 1959; and that it strongly resembles the original Don the Beachcomber Zombie, with only the proportions that were changed.
I love how the cinnamon and grapefruit are now much more pronounced, it really helps to bring out the molasses and coffee flavours from the dark rums. It’s a very enjoyable Zombie.
Zombie (South Seas Restaurant)
Light Puerto Rican Rum - 1/2 oz
Dark Jamaican Rum - 1 oz
Dark 151-Proof Rum - 1 oz
Orange Juice - 1 oz
Pineapple Juice - 1 oz
Lemon Juice - 1/2 oz
Sweet Vermouth - 1/2 oz
Orange Curaçao - 1/2 oz
Shake everything except 151-proof rum with crushed ice. Pour unstrained into a tall glass. Float 151-proof rum on top.
Dark 151-Proof Rum: use either Gosling’s or Lemon Hart.
From the South Seas restaurant, Honolulu, circa 1970.
The South Seas restaurant was the biggest competitor of Don the Beachcomber’s in Hawaii, so naturally they had to have a pretty good Zombie to face Donn’s original. This version is a lot more fruity, with an accent on orange; and some bitter complexity from the vermouth. The overproof rum float adds an interesting ending to the drink.
Zombie (1950)
Light Puerto Rican Rum - 1 oz
Gold Puerto Rican Rum - 1 oz
Lemon Hart 151-Proof Demerara Rum - 1 oz
Lime Juice - 1 oz
Lemon Juice - 1 oz
Pineapple Juice - 1 oz
Passion Fruit Syrup - 1 oz
Demerara Sugar - 1 tsp
Angostura Bitters - 1 dash
Dissolve demerara sugar in lime juice, and then shake everything with crushed ice. Pour unstrained into a tall glass. Garnish with a mint sprig.
From Louis Spievak’s 1950 book, Barbecue Chef. In which he claims that Don the Beachcomber gave him the original Zombie recipe. Beachbum doubts the legitimacy of the source, since the recipe contains lemon juice - an ingredient Donn rarely uses; and also the way it calls for shaking rather than blending like most of Beachcomber’s recipes do. Whether it is fake or real, Beachbum says it’s a damn good cocktail, and after tasting it, I’m happy to agree.
Zombie (Original)
Gold Puerto Rican Rum - 1 1/2 oz
Aged Jamaican Rum - 1 1/2 oz
Lemon Hart 151-Proof Demerara Rum - 1 oz
Lime Juice - 3/4 oz
Don’s Mix - 1/2 oz
Falernum - 1/2 oz
Angostura Bitters - 1 dash
Pernod - 6 drops
Grenadine - 1 tsp
Blend everything with 3/4 cup crushed ice for 5 seconds, pour into a tall glass. Add ice cubes to fill. Garnish with a mint sprig.
Don’s Mix is made by mixing 2 parts white grapefruit juice and 1 part cinnamon syrup.
I’ve been dying to make the Zombie the right way, it became possible now that I have a bottle of Lemon Hart 151. But it is difficult to say what exactly is the original, as Don the Beachcomber never gave away his secret recipe. This recipe here is supposedly his 1934 original, taken from the notebook of Dick Santiago, 1937, who was a waiter at Don the Beachcomber’s.
Use Bacardi 8 for Puerto Rican and Appleton Estate V/X or Extra for Jamaican. The original Zombie is still the strongest cocktail to this day, with that much rum in one drink, you have to be careful when consuming it.
Kapu Kai
Lemon Hart 151-Proof Demerara Rum - 1 1/2 oz
Simple Syrup - 3/4 oz
Lime Juice - 3/4 oz
Shake everything with ice and strain into a chilled cocktail glass.
Starting with something simple, the Kapu Kai is by Beachbum Berry himself, created in 1994. Merely a Daiquiri made with overproof demerara rum. Of course the only overproof demerara rum you should use is Lemon Hart, El Dorado’s 151 is just not complex enough.