The Guavalhalla: a Tiki Drink for the North

I’ve been thinking about Tiki drinks lately, probably because I recently stumbled on some kitschy Tiki mugs and because I’ve long had a strangely obsessive nostalgia for the remembered exterior of The Beachcomber restaurant, long, long vanished from Downtown Edmonton.  In my researching (some say “hoarding”) manner, I began to gather what seemed to be typical ingredients and began to consider some Tiki Experiments.

For those who don’t know, Tiki drinks are an invention of the mid-Twentieth Century in America and they have all the naive, colonial, appropriating, and, most important, happy elements of that mid-Twentieth Century (White) America. They’re mostly tropical fruit juices and garnishes, usually rum(s), touched with exotic syrups, topped with paper umbrellas and other frills, and usually served in a faux-Maori, glaring-face “Tiki Mug”.  They can be intolerably sweet sugar drinks but ideally are intensely refreshing confections of spirits and essences of tropical holidays.

For some reason I had bought some Guava nectar although I found it hard to find a Tiki drink recipe that used the stuff.  So, I needed to invent something, didn’t I?

What did I have? Guava. What to do with it? Name the cocktail, of course! I needed a name that included the word “Guava” which I was determined would be the major ingredient of my Tiki drink. As I drove through Edmonton one afternoon last week, I rolled the word Guava around with the rest of the English language. The English language is, of course, a product of multiculturalism just like this city I live in and, inevitably, the name came from a fusion of very different cultures.

“Guava” is likely ultimately a Taino word, transmitted to English through Spanish. What to do with it? “Guava . . . Guava . . . ” I said “Aguava . . . Aguava . . .” I said. “That’s like Aquavit, the Scandinavian caraway infused spirit” I said to myself. “Aguavavit.  No.  Guava . . . Guava . . .  . . . Guavahalla!” At a stroke I had the name and the principal spirit for my Tiki drink, a Viking-Tropical fusion.

The rest was mere details.

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The Guavalhalla in a non-Tiki glass

The recipe for my Guavahalla (Guavalhöll in Norse)

In a cocktail shaker with lots of ice shake vigourously:

1.25 ounces Aquavit (I used Brennivin from Iceland)
0.5 ounce White Rum
0.5 ounce Jamaican Rum
2 ounces Guava nectar
1 ounce pineapple juice
Juice of half a lemon
0.25 ounce orgeat syrup
a splash of ruby red grapefruit
a scant splash of passion fruit syrup
a dash of pimento dram
a little coconut water

Serve over copious amounts of ice

Garnish with a pineapple wedge, citrus slices, cherries, lingonberries, cocktail umbrellas or whatever you have lying around.

Enjoy (responsibly) the northern caraway peeking through all those tropical flavours as our northern winter rises on our horizon and our wonderful Edmonton elms begin to drop their leaves again!

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The Arthur Gordon Pimm’s of Nantucket: A Beverage

Many years ago I heard of an intimidating beverage called “The Hangman’s Blood”, ostensibly invented by Anthony Burgess. Burgess called the Hangman’s Blood “a beery concoction of many liquors and stout and champagne.” Sometime after hearing of Burgess’ “invention”, I was quietly and purely by chance reading an odd children’s novel called “A High Wind in Jamaica by Richard Hughes. “A High Wind in Jamaica” was published in 1929, a month after Burgess’ twelfth birthday. I don’t know if young Tony Burgess read Hughes’ book, but . . .

Captain Jonsen, however, had his own idea of how to enliven a parochial bazaar that is proving a frost. He went on board, and mixed several gallons of that potion known in alcoholic circles as Hangman’s Blood (which is compounded of rum, gin, brandy, and porter). Innocent (merely beery) as it looks, refreshing as it tastes, it has the property of increasing rather than allaying thirst, and so, once it has made a breach, soon demolishes the whole fort. (A High Wind in Jamaica, p. 64 in my Folio edition)

When I realized Hughes’ precedence over Burgess, I edited the Wikipedia entry on Hangman’s Blood to set the record straight. You’ll have to take my word for it that it was me.

But, I’m actually not writing about Hangman’s blood today, except as a prelude to my own variation on that drink which I suspect but can’t prove has a deeper history alluded to in Hughes’ mention: “that potion known in alcoholic circles . . .”

My Office

I was sitting in my office last week having a cold Pimm’s and Sanpellegrino following a hot afternoon of yard work. Apparently Edgar Allan Poe’s only novel was in the back of my mind because suddenly a drink recipe burst fully formed from my forehead like Athena from the brow of Zeus: The Arthur Gordon Pimm’s of Nantucket. Tonight I mixed the first ever (as far as I know) mug of it. And here it is:

The Arthur Gordon Pimm’s of Nantucket

Into a big glass place

Ice — lots of it — for the Antarctic
Navy Rum — one measure — for the seafaring life
Gordon’s Gin – one measure — for the hero’s middle name
Pimm’s No. 1 Cup — one measure — for the hero’s last name
Amontillado Sherry — one measure — for one of the finest of Poe’s stories
Bourbon — one measure — for Poe’s time south of the Mason-Dixon
Juice of half a Lime — to ward off scurvy

Top the glass up with

Arthur Guinness’ Stout — for the hero’s first name

Garnish with

A healthy pinch of Salt — for the sea spray over the bow in a Southern Ocean gale.

 

The ingredients and the finished product

I’m happy with it. Definitely an ocean flavour to it, and something mysterious and unidentifiable but pleasant. Unusual, but not a Poe Horror. The aroma may have a little something of the (watery) grave about it, but it’s strangely pleasant. And there’s a distinct earthiness about the flavour. The salt is necessary. This is certainly a drink to savour while savouring Mr. Poe’s writing!

A close-up view

A note: I did not make my Arthur Gordon Pimm’s of Nantucket with the double measures Burgess recommends for his version of the Hangman’s Blood. Singles seemed adequate and more in keeping with the temperance Mr. Poe strived for but did not always achieve in his life.

Public Service Announcement

Please drink responsibly.
At home.
Alone.
Late at night.
In the dark.
Reading something by Poe!