The legend of the Zombie

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Aloha!!!

I have shared on the Three of Strong Youtube Channel a chapter of the Oriol Elias’ Tiki Training Camp .

In this chapter, we will learn about the legend of one of Don the Beachcomber’s most famous cocktails, which is also one of the most iconic tiki cocktails: the Zombie.

In this video we will learn how to make the 1934 Zombie Punch and a more modern version created by me called Caribbean Zombie.

This video is the English dubbed version, if you want to see the original video in Spanish you can find it here.

I hope you enjoy it!!!

Lady of Bangalore

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Today I’m going to introduce you to one of my newest cocktails, a short drink called Lady of Bangalore. This cocktail is a combination of exotic flavors created with the mission of transport you to a paradisiac place as soon as the first sip of the cocktail touches your palate. Do you dare to try it?

Lady of Bangalore

Author: Oriol Elias, 2020

Ingredients:

  • 2oz Tiki Lovers White Rum
  • 0.5oz Lime Juice
  • 1oz Pineapple Juice
  • 0.75oz Guava Reàl
  • 0.5oz Falernum
  • 1 dash Elemakule Tiki Bitters

Method: Shaker / Serve Strained

Ice: 3 ice cubes

Glass: Coupette (chilled)

Garnish: Edible flower

Tangaroa’s Bastard

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At the event  Tiki by the Sea Europe 2018 I did a masterclass titled “Create your signature Tiki Cocktail” and one of the cocktails I presented was Tangaroa’s Son, in which I used a blend of agricole rum as a strong part in the cocktail (1oz Trois Rivières Cuvée de l’Ocèan + 1oz Trois Rivières VSOP).

A year later, in 2019, I traveled to another event in Central America and in my masterclass I had this same cocktail renamed Bastardo de Tangaroa, since it was not possible to get agricole rum there I decided to change it for 2oz of aged rum distilled in multicolumn.

And today I present to you another version of the same cocktail, the one known as Tangaroa’s Bastard, also changing the strong part of the cocktail using this time 2oz of aged Jamaican rum.

Tangaroa’s Bastard

Author: Oriol Elias, 2019

Ingredients:

  • 2oz Aged Jamaican Rum
  • 0.75oz Lime Juice
  • 0.75oz Grapefruit Juice
  • 0.5oz Passion Fruit Reàl
  • 0.25oz Blue Agave Nectar Reàl
  • 0.75oz Cold Brew Coffee
  • 1teaspoon Pimento Dram
  • 1 dash Angostura Bitters

Method: Blender / Serve unstrained

Ice: 12 oz Crushed Ice

Glass: Double Old Fashioned

Garnish: Sprig of mint, edible flower

Jamaican Spiced Swizzle #3

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One of the cocktails that became a “best seller” on the Tahiti menu was the Jamaican Spiced Swizzle. Over the years, I have continued working on this cocktail, creating new versions in order to improve costs and also optimize the time of preparation of the drink, but always keeping the flavor of the original that was so popular in those times. On this occasion, I present the third version of this cocktail.

Jamaican Spiced Swizzle #3

Author: Oriol Elias, 2014

Ingredients:

  • 2oz Aged Jamaican Rum
  • 1oz Lime Juice
  • 0.5oz Angostura Bitters
  • 0,75oz Bastard’s Mix #2*
  • 0.5oz Black Cherry Real

*Bastard’s Mix #2: Equal parts Orgeat, Cinnamon Syrup and Pimento Dram

Technique: Swizzle

Ice: Crushed Ice

Glass: Highball

Garnish: Lime Wedge, Maraschino Cherry, Bamboo Stick

Volcán Tahitiano

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On the menu that I made when I was working at Tahiti cocktail bar in Barcelona, we had a version of the Volcano Bowl that worked very well and had a quite particular ingredient for 2014, Pumpkin Real, a pumpkin purée infused syrup spiced with ginger, cloves, cinnamon and nutmeg.

The truth is that, currently, I don’t have many options to be able to make cocktails to share in my actions, and this one in particular I have only done it a few times in some masterclasses. One day, I decided to make a version of that cocktail, adapting it to an individual service, making it less complex in the selection of rums, but making it more complex on the spices, there the Volcán Tahitiano was born.

Volcán Tahitiano

Author: Oriol Elias, 2018

Ingredients:

  • 3oz Don Q Añejo
  • 2oz Grapefruit Juice
  • 1oz Lime Juice
  • 0.75oz Pumpkin Real
  • 0.25oz Pimento Dram
  • 1 dash Angostura Bitters

Technique: Shaker/ Serve unstrained

Ice: Crushed Ice

Glass: Double Old Fashioned

Garnish: Mint Sprig, Fresh Grated Nutmeg, Maraschino Cherry

Bastard’s Life

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Reading Minimalist Tiki, the book of my friend Matt Pietrek, I found a recipe from Daniel “Doc” Parks that caught my eye, the cocktail was called Banana Life. As I continued to immerse myself in my reading, I realized that there were some twists of the same cocktail in the book, such as The Banana Life Redux by Matt Pietrek or Commando Life by Jason Alexander. Honestly, I thought it was an interesting cocktail and a fun idea, so I decided to make my own twist on it, that’s how Bastard’s Life was born.

Bastard’s Life

Author: Oriol Elias, 2020

Ingredients:

  • 2oz Tiki Lovers Pineapple Rum 
  • 0,75oz Grapefruit Juice 
  • 0,75oz Lime Juice 
  • 0.75oz Pineapple Juice
  • 0,75oz Banana Liqueur
  • 0.5oz Passion Fruit Real
  • 1 dash Bitter Truth Jerry Thomas Own Decanter Bitters 

Technique: Blender/Serve unstrained

Ice: Crushed Ice

Glass: Snifter

Garnish: Mint Sprig, Fresh Grated Nutmeg

Squash Banana Swizzle

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This is one of my favorite new cocktails, I created the Squash Banana Swizzle at the end of 2018 and I used it in almost all my guest bartendings during 2019. I prepared a special video to share together with this recipe to make this amazing cocktail easy and available to all of you!

SQUASH BANANA SWIZZLE

Author: Oriol Elias, 2018

Ingredients:

  • 2oz Aged Martinique Rhum
  • 0.75oz Lime Juice
  • 0.75oz Banana Real
  • 1 barspoon Cinnamon Syrup
  • 2 dashes Bittermens Elemakule Tiki Bitters
  • 4 drops Coffee Tincture*

*Coffee Tincture: Infuse 22.5 gr fresh grounded Coffee in 3oz White Agricole Rhum 50% during 48h. Strain and Bottle.

Technique: Swizzle

Ice: Crushed Ice

Glass: Highball

Garnish: Banana Chip, Mint Sprig, Maraschino Cherry, Grated Nutmeg

Tangaroa’s Son

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The past month of September in Fregene (Rome), I was part of the speakers panel at the second edition of the event Tiki by the Sea Europe, and today I want to share with you one of my tiki creations using AOC Martinique Agricole Rhum from Trois Rivières that appeared in my seminar “Create your signature Tiki Cocktail”. This cocktail is called “Tangaroa’s Son”, Tangaroa is the god of the sea in the Maorí mythology and the legend tells that one day I was reborn from the waters of the sea in Fregene…

Slide from my “Create your signature Tiki Cocktail” presentation
Tangaroa’s Son
Author: Oriol Elias, 2018
Ingredients
  • 1oz Trois Rivières Cuvée de l’Ocèan

  • 1oz Trois Rivières VSOP

  • 0.75oz Lime Juice

  • 0.75oz Grapefruit Juice

  • 0.5oz Passion Fruit Real

  • 0.25oz Trois Rivières Sirop de Canne

  • 0.75oz Cold Brew Coffee

  • 1barspoon Pimento Dram

  • 1 dash Angostura Bitters

  • 12oz Crushed Ice
Instructions
  1. Technique: Flash Blend 10 seconds / Serve Unstrained

  2. Type of ice: Crushed Ice

  3. Glass: Double Old Fashioned

  4. Garnish: Mint sprig, Edible Flower, 2 coffee beans

 

Zombie Colada

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ZC1

My friend Daniele dalla Pola remembered me that today is the Piña Colada Day and I need to make something special for today. The people that knows me a bit knows that I’m not the typical Piña Colada drinker, I always share my Big Kahuna Colada with the whole world, assuring that it’s the strongest brother of the Piña Colada…but today I want to share something similar but a bit different, a drink on my palate’s profile…the Piña Colada that a Zombie drinker could love…a fusion between the Zombie and the Piña Colada…Why not?

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