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    Dec3

    Win Beach Bum Berry’s New Book

    Nutmeg Needle

    Contained with the hallowed pages of Beach Bum Berry Remixed are 40 newly unearthed tiki recipes from all sorts of creepy places. On top of that, there are 38 original, modern exotic cocktail recipes created by bartenders and bloggers alike.

    You need this book. Updated recipes, techniques, rum, joy, juicy perfection.

    How Do I Win?

    1. Create an original tiki drink.
    2. Post it in the comments.
    3. Ensure your potion is ineffably delicious.

    The best three drinks as determined by a panel of judges* will be crowned as winners and receive a signed copy of Beach Bum Berry Remixed!

    Here’s an original tiki drink I’ve been meaning to post for a while, but was holding onto for just the right moment. It contains only rum – six kinds of it to be exact.

    Nutmeg Needle

    • 1/2oz Lemon Hart 151
    • 1/2oz Appleton Extra
    • 1/2oz El Dorado 12-year
    • 1oz Castries
    • 1oz El Dorado Rum Cream
    • 1/2oz Cruzan Black Strap, floated
    • ridiculous nutmeg garnish

    Shake with ice and strain over crushed ice. Float the black strap and garnish with nutmeg. Sit back, and enjoy your 100% rum-filled potion.

    Rick from Kaiser Penguin

    *The Panel: Gabe from cocktailnerd.com, Rick from Kaiser Penguin, Blair Reynolds from Trader Tiki, Craig Hermann from Colonel Tiki’s Drinks, Tiare Olsen from A Mountain of Crushed Ice, and Matt Robold from RumDood.com


    36 Responses to “Win Beach Bum Berry’s New Book”

    You can leave a response, or trackback from your own site.

    36 Comments to “ Win Beach Bum Berry’s New Book”
    1. TiareNo Gravatar says:

      Rick..you`re crazy..6 kinds kinds of rum??

      I`m at it, will be back with a drink later;-)

      T

    2. ReeseNo Gravatar says:

      Rick…Strong work on the garnish! I’m going to naturally assume that you used crazy ninja powers to jam the pick through that nutmeg in one go. It seems the only logical conclusion.

      -R

    3. RickNo Gravatar says:

      Reese, I actually used a drill :)

    4. ReeseNo Gravatar says:

      Way to ruin my vision of you ninjaing it right through! I even imagined a crazy yell that accompanied the action. :D

      -R

    5. This is an old one that I’ve tinkered with for a while:

      Captain Kidd Cup:
      1.5 oz hendricks gin
      .5 oz pimm’s
      .5 oz lime
      .25 oz st. elizabeth allspice dram (or cubeb dram, if you’ve made that)
      top Ginger Beer (I have successfully used burnett’s and good-o, advise against goya)
      garnish with lime wedge and cucumber spear

      You’re probably how a tiki drink could possibly be made with gin. I developed this drink for a contest sponsored by Hendricks where we were supposed to emphasise the natural flavors in hendricks. Most of the other competitors went in the lavendar and chamomile “mar-tea-ni” direction, but I saw all the citrus and spices and thought “tropical!”

      I guess this would be a fusion between a Pimm’s cup (an old world summer drink) and your more typical tiki cocktail (new world summer drink.) And I figure that if a Singapore Sling with its gin base can be grandfathered in as a proto-tropical, this can skirt by as a neo-tropical.

      The name, of course, comes from the famous scottish pirate (as Hendricks is a scottish company.) If the lack of rum is a major hangup, you can substitute Pusser’s, which would at least be thematically appropriate for the drink.

    6. I’m going to offer up one of Andy’s creations for this contest….

      The Mervixen

      1/2 ounce fresh Lemon juice
      1 ounce St Germain
      2 ounce Southern Comfort
      3 dash of Angostura Bitters.

      Shake hard with crushed ice, strain into cocktail glass and garnish elaborately. (picture here)

      And I will make its Tiki Drink connection by way of Southern Comfort reportedly being Donn Beach’s personal choice of drink.

    7. i made this at an event.

      they were drunk dry!

      Barcode Zombie

      25ml Fresh lime juice
      15ml Havana Club reserva
      15ml Havana club especiale
      2 dashes of angostura bitters
      75ml pineapple juice

      (now before you pass out from boredom…)

      a drizzle of falernum reduction.

      make a falernum with high proof rum. flambe your falernum ingredients in a large pot. add 250g muscovado sugar and kaffir lime leaves. allow to reduce for one hour or until thick and syrupy.

      shake rums, bitters and juice. strain on crushed ice. fill glass with extra crushed ice, to the brim. drizzle falernum reduction and garnish with a kaffir lime leaf and a lime wedge and drink through a bamboo shoot.

    8. oops… my mistake…

      i meant

      25ml reserva
      25ml especiale

    9. Dr. BambooNo Gravatar says:

      I don’t know if it’s good or bad that I actually have all those rums. That being said, I’d drink lighter fluid if it had nutneg grated over it.

    10. Chip and AndyNo Gravatar says:

      Psst…. Dr Bamboo….

      Its a good thing.

      I think.

      Not sure about the lighter fluid though…. you might be on your own for that one. I’m willing to *try* some lighter fluid with nutmeg, but no promises on liking it.

    11. RowenNo Gravatar says:

      The Circus

      1 1/2 oz gin
      1 oz vanilla rum (Charbay)
      1/2 oz brandy
      3/4 oz Galliano L’Autentico
      1 dash Angostura bitters
      2 1/2 oz apricot nectar (Looza)
      1 oz passion fruit syrup
      1/2 oz lemon juice

      Shake and strain into a Collins or other tall glass with a few ice cubes. Garnish with lemon slice and a kumquat on a pick, and a straw if you dare.

    12. ReeseNo Gravatar says:

      The Wilson*

      3 oz Peach Nectar
      1 oz Wray & Nephew Overproof White Rum
      1 oz Appleton V/X
      1 oz Lime Juice
      1/2 oz Falernum**
      1/2 oz Goslings Black Seal

      Combine everything but the Black Seal in a shaker with cracked ice. Shake and pour into a collins glass. Float the Black Seal on top.

      I’ll be posting some pics on my site later in the week. :)

      *Think Castaway
      **I used your recipe Rick. Great, BTW.

    13. BonzoGalNo Gravatar says:

      Thank jeebus all those folks are judges, because if they were contestants, we’d be hosed.

      What’s the deadline for this?

      Rick, that all-rum potion is what I expect god to hand me when I arrive in heaven.

    14. [...] “borrowed” his recipe for falernum with great success.  Well, last week Rick announced a contest offering a signed copy of Beachbum Berry’s newest book for the top three new tiki recipes [...]

    15. Banjolele GrottoNo Gravatar says:

      Nui Nui Tutti Frutti

      2 oz freshly squeezed orange juice
      1 oz lime juice
      1 oz Skyy Pineapple Infusion Vodka
      1 oz Appleton V/X
      1 oz Lemon Hart Demerara 151
      1 oz Marie Brizard Triple Sec
      1/4 oz cinnamon syrup (homemade according to the Bum’s recipe)
      1/4 oz St Elizabeth’s Allspice Dram

      Shake well with cracked ice. Strain into your favorite short tiki mug or double old fashioned and fill with crushed ice. Garnish with a strip of orange peel.

      Inspired by the Nui Nui…

      I was inspired by the Nui Nui when making

    16. JFranNo Gravatar says:

      Long time lurker, first time poster. The draw of a chance to win “Remixed” proved to be too much to resist.

      I submit “The Inferno”, It’s namesake is One-Eyed Willie’s pirate ship from The Goonies.

      1.5 oz Demerara Rum (I used El Dorado)
      1/2 oz Gold Jamaican Rum (I used Appleton v/x)
      1/2 oz Cinnamon Syrup
      1/2 oz Lime Juice
      1 teaspoon Ginger Syrup
      Float 1 teaspoon 151 proof Demerara

      Shake with crushed ice, float 151, Garnish with cinnamon stick and enjoy!

    17. ChrisNo Gravatar says:

      “Trou Macqueq”
      1 oz. Agricole Vieux (La Favorite)
      1/2 oz. medium Demerara Rum (El Dorado 5yr)
      1/4 oz. Herbsaint
      1 oz. fresh Orange juice
      1/2 oz. fresh Grapefruit juice
      2 Tsp. Hibiscus Grenadine
      1/4 oz. Cinnamon syrup
      2d Fee’s Peach bitters
      1d Fee’s WBA bitters
      Combine ingredients in a mixing glass. Add ice & shake well; strain to a rocks glass with a large, dense chunk of ice (or several sturdy cubes). One of those little plastic monkeys would not be out of place here.

      A little play (ok, more like a complete rehash) on the Monkey Gland; using a little Donn’s Spice #1 to play with the Pastis and Hibiscus Grenadine with the Agricole to throw a little tropical funkiness into the mix. Well worth freezing a glass-sized block of ice for.

      Cheers!

    18. GeoffNo Gravatar says:

      Mandarin Sunset

      5 mandarin orange slices
      1 oz unsweetened pineapple juice
      ½ oz fresh squeezed lime juice
      ½ oz falernum
      3 dashes Fee Bros. rhubarb cocktail bitters
      1 oz gold Jamaican rum (Newfoundland Screech or Appleton V/X)
      1 oz spiced rum (Sailor Jerry or Foursquare)

      Muddle oranges, pineapple juice and lime juice in a cocktail shaker. Add falernum, bitters and rum. Shake with crushed ice and pour into a double old fashioned glass. Garnish with tropical fruit speared on a wooden skewer and serve.

      Enjoy!

    19. Robert BurrNo Gravatar says:

      The Wreck Dive

      2.5 ounces Diplomatico Rum Blanco
      .75 oz fresh lemon juice
      .5 oz fresh lime juice
      .75 oz cream of coconut
      .75 oz sticky bun syrup
      dash of Angostura Bitters
      dash of Angostura Orange Bitters

      Preparation: combine the ingredients in a shaker full of ice. Shake a dozen firm rounds while muttering yo ho ho under your breath. Pour and strain into a collins glass half full of ice.

      Sticky Bun Syrup
      1 cup dark brown sugar
      .5 cup water
      .5 cup honey
      1 tablespoon vanilla extract
      .5 teaspoon ground cinnamon

      preparation: In a saucepan, combine the dark brown sugar and water with the honey. Bring to a near boil. Add the vanilla extract and ground cinnamon. Stir until well combined, adding two ice cubes to cool the mixture as you stir.

      - – -

      This delicious drink was designed as a celebratory reward after salvaging a load of rum from the bottom of the sea. To read the story behind this memorable adventure, use the following URL:

      http://www.examiner.com/x-15885-Rum-Examiner~y2009m7d20-Wreck-Dive-cocktail–going-down-good

    20. [...] KAISER PENGUIN DRINK CONTEST This entry was posted in Recipes, Stuff & nonsense. Bookmark the permalink. Comments are closed, but you can leave a trackback: Trackback URL. « BRITIKI PAINTING THE TOWN » [...]

    21. JMGIIINo Gravatar says:

      OK.

      No idea how late I may be for this, but even the merest possibility of a) cocktailian exhibitionism and b) a freebie compels me to post this.

      AKU-KAPO COOLER

      ¼oz grenadine (the real DIY stuff, not that luridly flourescent dreck from the supermarket)
      1oz passion fruit pulp (thawed, I prefer Goya)
      ½oz orgeat (again, the real DIY stuff)
      1oz aged rum (I try to use Rhum Barbancourt 8 every chance I get, but use whatever your tastes direct. Hell, even — believe it or else — Bacardi 8 works great here)
      1oz white rum (I prefer Cruzan, but 10 Cane would make an excellent variation)
      ½oz coconut rum (for floating…again, I prefer Cruzan)
      dried, toasted coconut flakes for rimming the glass

      Shake with and serve in a “chimney” glass, floating the coconut rum at the end.

    22. PadodNo Gravatar says:

      Ive been pondering – and I realize these are the thoughts of a Tiki-Inexperienced bartender – what is Tiki? what would account for a Tiki cocktail and what would be cast aside as something else? would exotic fruits do the trick? or merely the use of rum? or is it seasonal tendencies to be drank in the summer?
      As Kong Fu Panda says, “There is no secret ingredient”.
      So a drink that is potent, exotic (dear me, how do you measure this?), having of old and new…

      Cold Fashioned
      3oz Angostura 1919
      1/4oz(two teaspoons) of Orgeat
      1/4oz of Demerara simple-syrup (Demerara sugar disolved in hot water, 1:1)
      2 dashes Regans’ Orange Bitters
      2 dash Peychauds bitters
      Grated nutmeg, a pinch (two scrapings of a nutmeg on the grater is the best measure I could find for this)
      Orange zest, of medium size.

      Into an ice-filled mixing glass pour the rum, orgeat, demerara simple syrup and bitters. Stir until chilled and strain into an old fashioned glass.
      Add the nutmeg dusting (just a pinch if you please), twist the orange zest atop the drink and drop it in.
      Sup & Enjoy.

      The point was to bring out the best of the flavor of this specific rum. And indeed, the first thought after tasting is that a very good rum cannot go bad in a drink – but to test this I must first try the very same drink with cheaper, lower-quality rum.
      Following attempts were made with St.James amber martinique rum (this time adding 1 more dash of bitters from each, to suit the martinique rum harsher palate), and one with Havana Club 3y/o (Just to smile knowing this is one rum easy to get here, harder to get elsewhere). Both were tremendous, although, of course very different from the original version.

      The name refers to perhaps the classiest of cocktails – The Old Fashioned, although this one is tailored to suit a specific rum. The Cold is both from Rum (meaning Cool) and the season in which to drink this – while on winter it’d be Old Fashioned’s, in summer it’d be Cold Fashioned, sounds appealing after a hot day.

    23. GarretNo Gravatar says:

      Sarah Sahara

      2 oz Rye Whiskey (Sazerac works well)
      1 oz Cinnamon Infused Sugar Syrup
      2 oz Pineapple-Orange Juice
      3/4 oz Fresh Lime Juice
      2 dashes Angostura bitters

      Combine ingredients in a Shaker. Shake vigorously with ice. Pour over fresh crushed ice.
      Flame an orange peel on the top of the drink, and garnish with the flamed orange peel. Enjoy!

      I created this at a Mexican bbq during summer, this spicy/sweet cocktail was a hit with everyone, matching perfectly with the fajitas and fresh salsa made that night. (No need for tequila that time!)The flavors in the Sarah Sahara cocktail highlight the spiciness of the rye with the sweet cinnamon and the tart lime juice playing of those notes. The Pineapple-orange juice gives it the tropical touch while providing a great head and mouth feel.

      Tiki drinks rarely use whiskey as a base but like darker rums, whiskey provides a lot of depth and character which makes it perfect for exotic libations. The Port Light and the Suffering Bastard are great examples of this. I thought I could contribute another whiskey based tropical drink. Hopefully, we will see more in the future!

    24. JaredNo Gravatar says:

      The Spice Trader
      2 oz Castries Rum Cream
      3/4 oz Cruzan Blackstrap Rum
      3/4 oz Batavia Arrak
      1/2 oz St. Elizabeth Allspice Dram
      Dash of chocolate bitters

      Shake with crushed ice. Pour into an Old-Fashioned glass. Top with Ceylon cinnamon (or regular cinnamon), and garnish with a cinnamon stick.
      Something I put together earlier this year when I was playing around with Castries. A very fragrant, complex and not-too-sweet take on a creamy cocktail. And it has a kick to it.

    25. ArianNo Gravatar says:

      OK, here goes:

      Moana Ipo

      2 oz Pineapple Juice
      ¾ oz Fresh Lime Juice
      1 oz Cruzan Black Strap
      1 oz Demerara 80-proof
      ½ oz Cointreau
      ½ oz St. Elizabeth Allspice Dram
      Soda Water

      Put all ingredients in a blender with six ounces of ice and blend on high for 5 seconds. Pour into a glass. Fill with soda water. Garnish with pineapple wedge.

    26. Kon-hemsbyNo Gravatar says:

      A liitle something rustled up for my home bar The Lei Inn:
      1oz Demerara Rum
      1oz Golden Rum
      1/2oz Goslings 151 Rum
      1/4oz Grenadine
      1/4oz Velvet Falernum
      1/4oz Liqor 43
      1oz Fresh Lime Juice

      Shake with ice and strain into an ice filled glass. (or float the 151 if you like that hit at the end).

    27. ColinNo Gravatar says:

      I dont know if i’m late for this, but i too like free crap. I made this one up for a Christmas party.

      1 Shot simple syrup
      1 shot Mulling Spice infused rum (preferably Lemon Hart, and you can just go buy some mulling spices at the store.)
      1 Tablespoon cranberry sauce
      .5 shot Zirbenz Stone Pine liqueur
      .25 shot Gin (I used Plymouth)
      .25 shot Cinzano Extra Dry
      .125 shot St. Elizabeth Allspice Dram

      Shake with ice, strain into a Collins glass and garnish with a sprig of fresh rosemary and a few cranberrys.

    28. CaitNo Gravatar says:

      1 oz Malibu rum,
      1.5 oz dark rum,
      .5 oz spiced rum,
      2.5 oz pineapple juice or frozen pineapple juice from concentrate
      2 oz cream of coconut,
      1 whole banana, peeled
      2 oz mango puree or frozen mango bits
      1 kiwi

      blend all except kiwi, and serve in a frozen glass or over crushed ice. Though fresh ingredients usually taste best, the frozen ones make the drink a lot colder and sometimes better.
      Garnish with the kiwi slices or pineapple slices depending on your mood

      Enjoy :)

    29. AkosNo Gravatar says:

      I hope that this is still an open competition. I really like this idea.

      I created this cocktail for a version that I made for the Finlandia Vodka World cup that I took place in this year. I had to modify it to be a rum drink but, I think that I feel I still captured a tropical flavor.

      Finom cocktail-(means delicious)
      in a glass/or Tiki Mug :)
      2oz Plantation 8 year old Jamaican rum
      1/2 oz Lemon Juice
      1 oz fresh Mango puree, ( I used Capfruit brands), but FRESH mango puree will work with 1/4 oz simple syrup)
      1/2 oz papaya syrup (I used Fabrri)
      Fill with pineapple juice( please use fresh juice)

      Fill glass with cracked/crushed ice. Put all ingredients in a shaker and shake well, and pour in the glass. Fill the rest with pineapple juice and stir it up one more time. serve with a nice slice of pineapple.

    30. I’m just curious…I entered in December, but wondering what happened to this contest?

    31. RickNo Gravatar says:

      Have no fear! As one might expect, getting five people to mix all these drinks, especially when those people are tiki-slacker-pros, is a challenging feat. :) Soon, my friend, soon indeed.

    32. greenNo Gravatar says:

      My entry will be difficult to judge as I infuse the rums to my own special recipes but, here goes anyways:

      Ao’s Elixir:

      1 1/4 oz. House-infused spiced rum (I use Cruzan, mango, orange, vanilla & 9 spices)
      3/4 oz. House-infused Coconut rum
      2.5 oz. fresh unsweetened pineapple juice
      2 oz. fresh squeezed orange juice
      long dash of house-made cinnamon orgeat syrup (made with 3/4 Demerara sugar & 1/4 Muscovado sugar)
      dash of house made grenadine

      Garnish with pineapple leaf

    33. c-micNo Gravatar says:

      okay then.

      Peg Leg the Zombie Pirate.

      40ml Appleton 8yr
      20ml Cointreau
      10ml Vanilla Galliano
      10ml Rasberry shrub mix (rasberries, sugar, water, and a little vinegar)
      30ml fresh pressed lime
      15ml Orgeat (homemade not monin)
      2 dashes passion fruit nectar.

      Hoist the main brace and shake like a mother bitch! strain into tiki mug with crushed ice, build a nice little mound, garnish with a burnt cocktail umbrella.

      Cheers!

    34. ReeseNo Gravatar says:

      Hey, Rick. Did you ever decide on winners for this?

      -R

    35. JokeIIINo Gravatar says:

      Reese, I was wondering that very thing.

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    About

    Kaiser Penguin is a cocktail blog featuring original recipes, homemade ingredients, classic cocktails, and tiki drinks.

    Why on Earth did you name your blog “Kaiser Penguin?”

    It is a well-known fact that penguins are members of high society and enjoy fine cocktails. Our very own kaiser penguin would like me to mention that he also enjoys various treats from the sea.

    Contact: rick@kaiserpenguin.com