Good day everyone! Final update for October. I hope everyone has a great upcoming Halloween!
The Many Lives of the Twilight Zone
The academic collection, The Many Lives of the Twilight Zone, edited by Kevin Wetmore and Ron Riekki has been published by McFarland and is now out in the wild!
Me!
My contributor’s copy arrived and it looks awesome. The TOC sports some great academics.
My essay is titled “Strange Realities: Twilight Zone-sploitation in Encounter with the Unknown” and is probably the most in-depth article out there on the movie. Note: this essay is eligible for various 2022 short non-fiction awards out there, so if it is a piece you enjoy, consider recommending it!
The collection is available to purchase at McFarland.
Galliano Mai Tai
I’ve got quite a handful of cocktail books from the 70s and 80s, most of them filled with recipes of a dubious nature. However, it’s fun to play cocktail archeology and try out some of the recipes in these books.
I have a new old school recipe exploration written up. It is on the Galliano Mai Tai. It can be read here.
H. P. Lovecast Transmissions
This month’s Transmissions episode for HP Lovecast will feature interviews with Erika T. Wurth and Chris Philbrook. This episode will publish on the last day of this month – Halloween!
Galactic Terrors Vidcast
Galactic Terrors is a monthly YouTube midcast from the Horror Writer Association’s New York Chapter. Each episode features three authors doing readings followed by Q/A. I’ve been invited to appear on the program, which will stream November 10th.
If you want to know more about Galactic Terrors, check out their Facebook group or have a look at their episode archive on their YouTube channel. Michele was a guest last month, so check that episode out for sure!
Miscellaneous Tidbits
New Edge Sword and Sorcery
Issue 0 of the new magazine, New Age Sword and Sorcery, it out.
Personal copy of the hardback edition.
The magazine looks like a great endeavor to make the S&S genre more inclusive. The digital copy is free (link here), while the paperback and hardback iterations are available at cost (Amazon link here). Consider plucking up a copy, show interest, so the magazine can get a great start.
Amon Amarth Album Review
Hal C. F. Astell has a new review up at his Apocalypse Later website.
It is on the Viking metal outfit Amon Amarth’s new album, The Great Heathen Army. Check it out here.
What can be said about it? It comes in a tall bottle that refuses to fit in a liquor cabinet. It is vibrant yellow, blindingly so. Like licorice, Galliano has an “either you love it or loathe it” taste profile of anise and vanilla. It is definitely an acquired taste.
The liquor gained prominence during the Dark Ages of Cocktails in the 70s when executives at McKesson Liquor Co. concocted the Harvey Wallbanger, a cocktail made of Galliano, vodka, and orange juice. The Harvey Wallbanger was a hit and McKesson sought other ways to market Galliano.
Read the rest of this article to discover gold!
One of those efforts was an early 70s cocktail booklet published by McKesson that featured Galliano front and center in all of the recipes. Some of the recipes were new and unique to the booklet while others were riffs on established cocktails (Galliano Margarita, Galliano Manhattan, Galliano Daiquiri, etc.).
A variation that appeared in the booklet was a Galliano take on the tiki vanguard cocktail, the Mai Tai.
Galliano Mai Tai Recipe.
The Galliano Mai Tai calls for:
1 oz Galliano
1 oz White Rum
0.5 oz Lime Juice
0.5 oz Orgeat
0.5 oz Orange Curaçao
Put all ingredients into an ice-filled rocks glass, stir, and garnish.
The end result should look akin to this:
Galliano Mai Tai from the Galliano Recipe Booklet.
The Galliano Mai Tai is quite similar to the classic ‘44 Trader Vic’s Mai Tai save an ounce of rum has been replaced by an ounce of Galliano.
This drink is 29% Galliano.
That’s a lot of Galliano.
The spirits for this cocktail are fairly easy to obtain; nothing discontinued since the 70s. Galliano is Galliano and there is no substituting that in a Galliano Mai Tai. For the Orange Curaçao, Pierre Ferrand Dry Curaçao is a nice go to for Mai Tais.
Dangerously low on the White ‘Stache.
The Galliano Mai Tai calls for a white rum. Based on the recipe this poses the question: use a higher quality rum and increase the probability of making a good tasting drink, or error on the side of caution and use an inexpensive rum and build from there. For this cocktail, caution will be heeded and Bacardi Superior will be used over a higher quality rum, which would entail El Dorado 3, Plantation Three Star, or, as pictured above, Hamilton White ‘Stache.
The first step is to fill a rocks glass with ice.
Next, pour in one full ounce of Galliano. Bask in its yellow glow.
Add one ounce of Bacardi Superior.
Then half an ounce of freshly squeezed lime juice.
Pour in a half an ounce of orgeat. Liber & Co. is a great one to use.
Finally, add the half an ounce of the Dry Curaçao
Despite containing citrus, the recipe calls for the drink to be lightly stirred once or twice. This, of course, isn’t going mix the cocktail very well as it will keep the ingredients in layers.
The end cocktail is horrible. In an attempt to salvage it, it was dumped into a shaker, shaken, and repoured with additional ice. It failed.
Galliano is the dominate flavor, which is probably to be expected as this is the Galliano Mai Tai after all. The Bacardi doesn’t have much character to it, which allows the Galliano to dominate the drink. Using a rum with more character, such as a funky Jamaican rum or a Rhum Agricole, would clash with the Galliano. Using a higher quality white rum also would have been a bad idea as any uniqueness it would have brought would’ve been overpowered by the Galliano.
The taste is akin to absinthe-vanilla; it is sickly sweet and not a pleasant sweet that is found in other tiki cocktails. Adding simple syrup, which many Mai Tais call for, would have made this worse. The cocktail also leaves an unpleasant aftertaste.
A possible remedy for the Galliano Mai Tai would be to re-balance it. Cutting back the Galliano by at least half and also reducing the orgeat would help bring down the sweetness. Perhaps a better option would be to prepare a Mai Tai according to spec of preference and then add a splash of Galliano to it at the end.
The Mai Tai is not the best cocktail to have a Galliano riff done to it, but it might work in other tiki drinks that use absinthe or Pernod.
If you enjoyed this write up about a cocktail from a vintage cocktail book, check out other write ups I’ve done:
I am revamping my news roundups for the time being. I don’t think I am quite prolific enough to merit a weekly aggregation, so instead I’ll be switching to biweekly. Think that will also help reduce the clutter of news articles at my website. I’m doing some other changes as well, so read on!
Personal / Website News
Not changing anything in the “Personal / Website News” section. If anything, they might get longer (such as this week’s) as I’ll be sharing more news in each biweekly post.
New Website Articles
I’ve published two articles at my website over the past two weeks.
I haven’t quite written enough essays here on cocktail and tiki culture, so I felt one was overdue. I’ve got a handful of other cocktail pamphlets like this from the 70s, so expect some more write ups of a similar ilk in the future.
Next, there is a new issue of Weird Tales that will be coming out very soon. This issue will focus on the sword and sorcery genre so I thought it would be awesome to help do my part to promote the issue by doing some micro interviews with some of the authors and poets within. I put out a call on social media for interested parties and this aggregation of short-form interviews is the result.
The article currently contains interviews with Brian W. Matthews, Teel James Glenn, Dana Fredsti, and Dave Fitzgerald.
H. P. Lovecast Podcast Updates
For August we got a little off track with H. P. Lovecast as we had to hunker in and prep for CoKoCon (see below) and other projects. This means that while August had only one episode of H. P. Lovecast (our dive into Douglas Wynne’s collection Something in the Water and Other Stories), September will have three episodes!
First, we have a Fragments episode that contains our interview with Wynne about his new collection, Something in the Water. The episode can be streamed at the H. P. Lovecast Podcast Buzzsprout page, via your podcast app of preference, or via the embedded player below.
Second, our primary episode for September will be on the movie, Prince of Darkness, direct by John Carpenter. This episode will drop on Sunday the 18th. This episode will act as a companion episode to an upcoming Fan2Fan appearance (see below).
Personal collection.
Finally, for September’s Transmissions episode, we will be interviewing Ian Welke about his new novel, Union Station, and Brenda S. Tolian about her debut short story collection, Blood Mountain. That will drop the last day of September.
In no particular order, three episodes were recorded:
Discussion on John Carpenter’s In the Mouth of Madness
Top Five Vampires Films
Top Five Halloween Films
Our forthcoming H. P. Lovecast Podcast episode on Prince of Darkness will act as a companion episode to the Fan2Fan In the Mouth of Madness. Check out both episodes when they are online!
For Scholars at the Edge of Time later this month, (Thursday, September the 22nd), Michele and I will be discussing Son of Samson.
Personal copy of the recent Kino release.
Finally, to have on the radar, I’ll be doing a reading on the HWA New York Chapter’s Galactic Terrors vidcast. That will be in November.
All of these appearances, along with their publish dates (if known) have been added to the Podcast Index page. As always, if you feel like I’d make a great guest on your podcast, please feel free to reach out to me at vnvdiak@gmail.com.
Miscellaneous Tidbits
I am going to cease doing peplum-specific news go forward. While one of my expertise is peplum, my interests run in a variety of subject matters. Instead, I’ll have a section called “Miscellaneous Tidbits” (temporary name until I can think of another) where I’ll post news relevant to my research or projects I’m working on. Could be peplum, could be something else.
However, if folks do have their own peplum news they want to share with me to promote here, I am still very much available to do that. I am here to help others.
Blog and Adventures
I’ll be adding a new section that will appear time-to-time, and that will be “Blog and Adventures.” I’ll kick it off for this post with a re-cap of CoKoCon.
CoKoCon 2022 Experiences
CoKoCon is a Phoenix fan convention in the old school sense of the early days of fandom: smaller, more intimate crowd taking over a bit of hotel convention space. This is the first in-person version of CoKoCon since 2019 due to the pandemic.
Hal C. F. Hastell and Dee Hastell are the two primary folks behind CoKoCo. Despite us being still fairly new to the Phoenix area and not really knowing anyone, they extended an invitation to us to be on a few panels. We are both extremely flattered and appreciative. Michele and I wound up on two panels: Pre-Code Hollywood Horror Films, and Swords, Sandals, Sorcery, Planets and Other Worlds.
Our first panel was Saturday and we got to the Tempe Double Tree around 9am-ish. This was our first appearance at any sort of public event, let alone a con, since the Covid Pandemic started. We were a little bit nervous as we both have evaded getting Covid thus far. We were so relieved that CoKoCon has strict mask mandates and vaccination or negative Covid test requirements. We felt so much better: everyone was masked, all spaced out. We felt super safe.
We also got a cool swag bag filled with books, stickers, and other goodies. There was also a nice program booklet which had our brand new H. P. Lovecast Logo as an advert! We were pumped.
The Pre-Code Hollywood Horror Films panel started at 10:0am. Hal was the moderator with Michele and I as panelists. Michele is an expert on silent cinema, particularly the city symphony genre, but because of her interest in mummies, she had seen a lot of Universal Horror films. So, she was the big subject matter expert. I’m not too much of a specialist of the period, but know enough since it is all precursor to my Italian genre film/exploitation film studies (but I do love Busby Berkeley musicals). We spent all August prepping for the panel by watching quiet a few Pre-Code horror films: Dracula (1931), Frankenstein (1931), Kongo (1932), King Kong (1933), Island of Lost Souls (1932), and Life Returns (1934). Michele watched a plethora of even more films.
Pre-Code Horror from our collection.
I suspect this might have been a panel that Hal had wanted to do for a while, and it turned out to be a lot of fun. We talked about how transgressive and ahead of their time these movies were compared to the films released in the years following the Hayes Code going into proper effect. We all agreed that Life Returns was a terrible film while Kongo was the most controversial and squeamish film we all saw. Definitely worth an experience.
After the panel we meandered around the con for a little bit. We ran into Beth Cato, steampunk author and baker extraordinaire. She gave us ooey gooey delicious cookies and a ribbon for our con badges that proclaimed we had taken part of her baked delectables.
We visited the dealers’ room which housed a handful of authors with tables along with the art that was up for auction. We met authors Adam Gaffen and David Lee Summers.They were cool folk and of course, we had to pluck up some books (can’t walk away empty handed!).
Michele and I returned Monday for the Swords/Sandals/Sorcery/Other Worlds Panel which was at 1:00 pm. This is a panel of Michele’s own creation which she has moderated at other cons, such as Long Beach Comic Con and LA Comic Con. I brought the sword and sandal knowledge while artist Gilead brought the sword and sorcery expertise. I believe this was the first time Michele had an artist instead of a writer on her panel, so it was nice to get a different perspective.
Gilead is an amazing artist. I had to purchase his original painting “Ziggurats and Tentacles” which was part of the art gallery/auction.
“Ziggurats and Tentacles” by Gilead. Now hanging in our living room.
This panel was a lot of fun. Gilead brought a list of sword and sorcery resources (websites, podcasts, Discord servers, etc.) and invited folks to copy it and check them out. He was super knowledgable about all facets of sword and sorcery.
Overall, CoKoCon was. a blast. It was a low-key event for us, which is exactly what we needed during these pandemic times. The 2023 conference is already being planned and has GoH information at the CoKoCon website. We will definitely be back!
The CoKoCon Facebook page is uploading photos, so keep an eye there for photos of the event.
There’s something about lifestyle books from the late 60s to the early 80s that capture a distinct era through a bronzed lens. Images of homes, fashion, cuisines, and cocktails during this timeframe are forever immortalized in books tucked away in grandma’s curio cabinet or readily found dirt cheap on the shelves of used book stores and Goodwills.
The Bacardi Party Book is such an advertisement/pamphlet/cocktail booklet from this period. Published by Bacardi in 1973, the booklet contains twenty-nine recipes, from daiquiris to punches, from cocktails to entrees, that all feature Bacardi brand rums front and center: Bacardi Light, Bacardi Dry, Bacardi 151 (RIP dear 151), and Bacardi Añejo.
Down to party.
There is a variety of Bacardi-centric tiki drinks in the brochure: Bacardi Planter’s Punch, Bacardi Navy Grog, Bacardi Scorpion, and so on. The mai tai is perhaps the most iconic cocktail in the tiki pantheon, so this write up will focus on that specific recipe.
The Bacardi Mai-Tai calls for:
.5 oz fresh lime juice
.5 oz orgeat
.5 oz simple sugar syrup
.5 oz orange Curaçao
1 jigger of Bacardi Light
.5 jigger of Bacardi 151 or 1 jigger of Bacardi Dark or Añejo rum
Put into a glass half filled with ice. Stir once or twice and garnish.
Per the accompanying photo for the recipe, the end result should look like this:
Ngl, that looks pretty good!
Looking at the specs of the Bacardi Mai-Tai, the recipe is pretty much the original 1944 Trader Vic’s mai tai save that the rums are from Bacardi and are Puerto Rican instead of Jamaican and there is some differing ratios.
Brand new, unopened bottles just for this article!
Bacardi 151 was discontinued back in 2016 making the 151 iteration of the Bacardi Mai-Tai impossible to reproduce unless one has saved a bottle all this time. Don Q 151 would make an excellent replacement for a Puerto Rican 151 overproof rum. However, the Bacardi Mai-Tai offers an alternative recipe using Bacardi Añejo which is easily procurable. For the Bacardi Light, Bacardi Superior is the successor rum, which is also easy to obtain. Pierre Ferrand is a workhorse orange liqueur for mai tais so it will be a perfect choice for the orange Curaçao.
Ice, ice, baby.
Step one was is to fill a rocks glass half full of ice. As will be shown later, much more ice will definitely be needed.
Lime.
Next .05 oz of freshly squeezed lime juice is added.
Then .05 oz of orgeat. In this instance, Liber & Co., but any personal favourite or homemade will do.
Syrup. Notice the layers.
This is followed by .05 oz of simple syrup. Pictured here is rich Demerara simple syrup (2 to 1 ratio).
Orange liqueur.
.05 oz of Pierre Ferrand is added next.
Bacardi Superior.
Then 1 jigger of Bacardi Superior. Comparing the Bacardi Mai-Tai recipe to the Trader Vic’s original, 1 jigger is going to be 1 oz.
Bacardi Anejo / Bacardi 4. Layer of syrups at the bottom.
And finally 1 oz (1 jigger) of Bacardi 4.
There is probably not enough ice for the drink at this point, so definitely add more. Where the Bacardi Mai-Tai differs from the original Trader Vic’s mai tai (or any cocktail that uses citrus juice) is that it is built in the glass and stirred rather than put into a shaker, shook, and then poured. However, directions are directions, so the final step is the stir the Bacardi Mai-Tai – a gentle stir once or twice at that – and garnish.
I was out of mint so I instead used a spritz of mint that came in my Curiada/How to Drink Mai Tai box.
The end result is not bad, but it really needed to be shook. A once or twice stir of these ingredients is not enough to aerate the drink or homogenize it. It’s practically still a layered drink at this point, so the first sip is all Bacardi 4 and not much else. However, putting the drink into a shaker, giving it a quick shake, and dumping the cocktail back while adding some additional ice fixes this issue. Basically, skip building this mai tai in the glass and do it in a shaker.
Aside from the stirred/shaken snafu, the Bacardi Mai-Tai is pretty spot on! It lacks a bit of the funk that mai tais that use Jamaican rums (such as Smith and Cross) have. It is on the sweeter end of the spectrum by having a total of one ounce of syrups, but it still tastes pretty damn good! The neat thing about this mai tai is how easily obtainable the ingredients are. Unless one lives near a BevMo, Total Wine, or a really well stocked alcohol store, some brands of rum and other spirits can be hard to procure unless one shops online. Most Bacardis, on the other hand, are readily available at grocery and liquor stores, and at a much generous price point. For tiki neophytes who are just starting their bar, the Bacardi Mai-Tai is a great stepping stone without breaking the bank. Overall, this libation is a surprising success from the disco dark ages of cocktail culture.
