Tony Rocky Horror - How to Make the Tiki Drink Inspired by Pulp Fiction (Sam Ross Recipe)
Here’s how to make the Tony Rocky Horror, a Tiki cocktail inspired by Pulp Fiction and created by Sam Ross, the inventor of the modern classic, the Penicillin. It’s made with Jamaican Rum, Orgeat, Falernum, Lime Juice and Absinthe, with mint and nutmeg for garnish, and, in this case, is served in a Jules Winnfield tiki mug.
This drink was created in 2017 by Sam Ross at his speakeasy in NY, Attaboy. Attaboy was making their own orgeat and falernum and he wanted to make a drink to showcase that. The drink was featured in a promo video for The Dorsey, a bar in Vegas that Ross set up. However, the video only had a partial recipe for the cocktail. Maybe it’s fitting that a tiki recipe was so elusive because it felt like several other classics who’s secret sauce was kept top secret for years.
I had everything listed in the video, so after watching it, I immediately whipped one up by guessing the measurements of the missing ingredients. I thought, that since Ross was very particular about making sure the two sweeteners equalled the amount of citrus in the Penicillin ( • Penicillin - How to Make the Modern W... ), that the same logic would apply here. Eventually, I found the full recipe on Sam Ross’ cocktail app, Bartender’s Choice. I basically made that version in the video, but I didn’t split the rum.
Ross split the rum base between two different styles of Jamaican rum with 2 parts blended (column and pot still) and 1 part high ester pot still. He uses 1 oz of Appleton Reserve (the blended) and 0.5 oz Dr. Bird (the high ester pot still). When I shot the video, I was just going off of his promo video in which he used 1.5 oz of Hamilton Jamaican rum.
The drink is named after a character in one Ross’ favorite movies, Pulp Fiction. Tony Rocky Horror is a character who is talked about in several scenes, but never on-screen. The rumors about him are that he was thrown out of a window by Marsellus Wallace for giving Marsellus wife a foot massage. Tony’s half-Samoan heritage gives the drink a direct Polynesian link to the tiki drink. And besides, it’s a really great name for a drink.
In terms of the falernum, you really want to try to use a homemade version like Falernum No. 9 ( • How to Make Falernum No. 9 - the Home... ). It’s going to be spicer and more citrusy than John D. Taylor’s Velvet Falernum.
Ross also recommends making your own orgeat for this one. I agree. The 12 Bottle Bar orgeat recipe ( • How to Make Orgeat - Homemade Almond ... ) is going to be the best way to go. In the video, I use L’Orgeat. It’s a shelf-stable orgeat that I really dig. It’s really close to the 12 Bottle Bar recipe, but the 12 Bottle Bar version has a little better overall mouthfeel.
Also, don’t discount the aromatics of the garnish. The mint is always important on tiki drinks, but with this one, freshly grated nutmeg is key. The pre-ground stuff is a poor substitute for the real deal and that aroma really brightens up the drink. It adds to the complexity of the flavor of the drink. It is a relativity easy for a tiki drink (easy measurements, common tiki ingredients), but it is extremely well layered and balanced. What else would you expect from the creator of the Penicillin? Okole Maluna!
Recipe (Sam Ross):
1 oz (30 ml) Appleton's Reserve Jamaican Rum
0.5 oz (15 ml) Dr. Bird Jamaican Rum (Pot Still)
0.75 oz (20 ml) homemade Falernum
0.5 oz (15 ml) homemade Orgeat
1 oz (30 ml) Lime
2 dashes Absinthe
garnish mint
garnish fresh grated nutmeg
Whip (shake with a little crushed ice). Pour unstrained over crushed ice in a tiki mug. Garnish with mint and grated nutmeg.
Recipe (Modified):
1 oz (30 ml) Appleton Jamaican Rum (Pot Still & Column Still Blend)
0.5 oz (15 ml) Hamilton Jamaican Rum (Pot Still)
0.5 oz (15 ml) homemade Falernum
0.5 oz (15 ml) homemade Orgeat
1 oz (30 ml) Lime
2 dashes Absinthe
garnish mint
garnish fresh grated nutmeg
Whip (shake with a little crushed ice). Pour unstrained over crushed ice in a tiki mug. Garnish with mint and grated nutmeg.
Music:
Pulp Noir Pt. 1 by Håkan Eriksson
Surfing the Beach Pt. 1 by Victor Olsson
via Epidemic Sound
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Featured in this Episode:
Hamilton Jamaican Blonde
http://bit.ly/2JazbFy
L’Orgeat
http://bit.ly/2JapjLS
Copper & Kings Absinthe
http://bit.ly/2pTFT8b
Jules Winnfield Mug from Geeki Tikis
http://bit.ly/2tVT64s
Bartender's Choice, Vol. 2 App by Sam Ross
https://apple.co/2Ux5a7K
12 Bottle Bar by David Solmonson & Lesley Jacobs Solmonson
https://amzn.to/2HlSJrE
Bar Tools:
Japanese Style Jigger
https://amzn.to/2lLRN41
Beachbum Berry Skull Barspoon
https://amzn.to/2Py65BH
Koriko Weighted Shaker Set
https://amzn.to/2wv8jdw
Bamboo Straws
https://amzn.to/2tvPlCC
Fine Mesh Strainer
https://amzn.to/2BWZKhl
Microplane Grater
http://amzn.to/2wniL6h
Citrus Juicer (Lime)
http://amzn.to/1YKJ4u1
Cuisinart Citrus Juicer
http://amzn.to/2ujQkFf
Cutting Board
http://amzn.to/1QgQTSW
Small Knife
https://amzn.to/2xD8XXz
