Well it’s MxMo time again, and it just so happens to marry well with our continuing theme this month. Afterall most cocktail fans want nothing more than to set the Pina Colada on fire. Luckily Fire is the theme this month brought to us by Muse of Doom from Feu de Vie. Muse is always fun on twitter and we’re very happy to participate here.
This idea originally began as the thought to balance the Pina Colada out with lime and Campari. We thought the bitter Italian aperitif would add a great color and flavor to the cocktail. Talented Birmingham barman Josh Schaff was a step ahead of us however, and he made quite a delightful elixir. Sadly we were to happy drinking it to photograph it. It was then I decided it wasn’t enough just do a Campari Colada, I had to really put the Tiki loving onto this drink.
I also realized we’ve never really done a communal drink yet. Communal drinks are one of my favorite parts of tiki drinking. You and one to three friends all drinking out of a big conch shell or other creative bowl with amazingly long straws. Sadly at the time of writing this the bowl we wanted to use for this drink hadn’t arrived, however we hope to add pictures with it later. Luckily we do have big ass glasses that can fill it’s shoes. So if you have oversized beer glasses at home feel free to use those or merely split the cocktail between smaller glasses. This drink was inspired by Donn Beach’s Volcano bowl, and tweaked to accommodate new flavors and two signature Pina Colada flavors. While -as shown- you can use other glassware, come on you know you want a bitchin volcano bowl.
4 oz white grapefruit juice
2 oz fresh pineapple juice
2 oz fresh lime juice
¾ oz Coco Lopez
½ oz pomegranate syrup (real grenadine)
3 oz gold virgin islands rum
1 oz dark Jamaican rum
1 oz Demerera rum
¾ oz Campari
Combine ingredients in a shaker with plenty of ice cubes and shake hard, then pour unstrained into a volcano bowl. Place a hollowed out lime shell in the top of the volcano and add a crouton thats been soaked in overproof rum into the lime shell. Using a long stemmed match carefully light the crouton before serving.
The drink has a rich grapefruit aroma that refreshes along with a bright burnt pineapple scent. Tart grapefruit fills the mouth followed by the lightly sweet acidity of the fresh pineapple and lime. Coconut and pomegranate make for subtle background players to the playfully smoky brown sugar rum flavors. Finally the drink is all tied together by a mild orange bitterness from the Campari. This drink is very refreshing, and a particularly good afternoon sip.
A few notes for successful flaming of cocktails. As with using dry ice to make smoke effects make sure you always have everything at hand and are ready to serve the cocktail. In culinary school we call this mise en place. This means having all your prep ready to go and at hand in the culinary world or “Everything in it’s place”. Fire and smoke effects won’t wait for you after you’ve set them in motion, so be ready to serve immediately. Also as we have shown you below, flaming cocktails in the bright daylight is useless. The flame doesn’t show.
Remember, fire is dangerous. So please skip the flaming lime shell if you feel uneasy, and never leave an open flame unattended. For a more in depth look on how to flame lime shells see our post here. When next we meet we’ll finish big with a Pina Colada inspired long drink that will truly have you thinking Tiki. Until next time…
“You get Hammered America!” -JFL