Cocktail: Shaken Jamaican | Bartender Joseph Plant

Many of you that know (drink with) me, know that I am obsessed with Polynesian Pop and everything Tiki! This tiki-inspired OG drink here is my “Shaken Jamaican”! I grew up only traveling to one state and one province while all of my childhood pals would travel all around the world during winter break and summers, and the only thing I had was the souvenirs that they gave me. The tiki craze from the mid 1930’s to 1970’s took the world by storm and not to mention the tiki revival that has been in the works, essentially since the late 1980’s and 1990’s by some notable pioneers (Jeff “Beachbum” Berry, Otto von Stroheim, and of course, Sven Kirsten – tikis foremost historian). We – and especially I – are lucky to be enjoying tiki today! There exists tons of tiki style bars in many cities in North America, if not the world, with tons of incredible Tiki-centric events! Flaming torches, idol gods, easter island stone faces, bigger-than-your-head-cocktails, luau’s, dances, music, escapism at it’s finest 👌 and the adoration for the most versatile spirit that is rum. Mhmmmm. Since I was a child, these artifacts (tiki souvenirs from Hawaii, Mexico, and the Caribbean isles) have prompted me not to only travel extensively, which I am very grateful for, but to also lead me unknowingly into the world of cocktails! Yes, it is all your fault tiki! My dream vacation is Jamaica and as the days past by, I grow ever closer to that goal. It is basically a reality now. My drink, the Shaken Jamaican, solidifies my love for the tiki world and to that pure childhood dream.

Cocktail: Shaken Jamaican | Bartender Atlas

1 1/2 oz. Plantation Jamaican 2000 rum
1/2 oz. Plantation OFTD overproof*
3/4 oz. Yellow Chartreuse
1 1/4 oz. Lime Juice
1/2 oz. Orgeade
1/2 oz. Grenadine
Splash of Cremè de Violette
2 dashes of Jamaican number 01 Bittercube Bitters

Combine all ingredients in shaker tin and shake vigorously with ice. Strain drink and ice into a frosted tiki-mug. Garnish with a tiki umbrella and add a steel sip straw

*The overproof rum was a suggestion from a brilliant manager I had and definitely made the cocktail in my mind.

Joseph Plant
My best friend was a bartender and he used to mix drinks very often at his house. One night of imbibing, he threw a bartending book at me and said, "You make one." And so, I did. I started bartending first at a local pub, then a Japanese cocktail bar. I had an opportunity to bar back at the best cocktail bar in Calgary, and I took it. Just like Steve Schenider, of "Employees Only", said, "I'd rather be the bar back's bar back here, then head bartender anywhere else." And so, I started working there and learned as much as I could. From there, I began an online blog, a successful Instagram, and I am working on a cocktail catering company. For my blog and Instagram, I offer people within the service industry an opportunity to break into Craft Bartending, whether it be at a notable cocktail bar, or serving quality cocktails for friends at home.
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