TIKI CULTURE

How to add an avatar to your posts

'Tiki' by Kirsten Easthope (click to purchase on allposters.com)

Yeah I know, I’m pretty new at this. So it took me a while to figure out how to get a little picture to show up next to my comments. I guess if you’re 12, and you’ve had a computer since you were born, this is a no-brainer. For us slightly older chums, here’s the deal…

Go to http://en.gravatar.com/

Set up a free account, and use your email address that you use to post on blogs and forums. Then follow the (simple, mindless) directions to upload an image to Gravatar. They will link it to your email, and it will come up every time you post. It’s that simple.

Note: The site you’re posting on needs to be setup to accept Gravitars. From what I can see, it looks like WordPress 2.7 and above had it built in. If your blogger doesn’t know about it, direct him/her to http://en.gravatar.com/site/implement.

Why Is Starbucks Coffee So Oily?

I’ve been a coffee connoisseur for a long time, and have had my share of ‘real’ dark roasts. Over-cooking the beans so they are burnt ain’t the right way to do it, but that’s what Starbucks tastes like.Ok, granted, millions of people like their coffee. I must admit their ‘lite-note’ (sp?) is enjoyable, and some of the seasonal flavors are good. But until I went to Starbucks, I never had an OILY mocha cappuccino in my life.

We’re talking about the mocha-cino with some whipped cream on top. Once the whipped cream melts, a layer of what feels on the lips like soybean oil coats the top of the coffee. It’s awful. I’ve tried skimming it off, mixing it in, doesn’t matter. It just feels like I’m drinking chocolate flavored Wesson. Is it something in the whipped cream? Some vegetable oil as a stabilizer? Or is it from the coffee beans? I’ll have to search into it for my own amusement. In the mean time, I’m going to stick to Dunkin’ Donuts.

Tiki Lounge Talk Gets A New Look!

Tiki say "Have Another Drink, Baby"

Well! For those of you who haven’t been here before, welcome! For those of you who have been here, check it out! I learned a little about WordPress, the program bloggers use to make it all happen. So instead of that cheesy look I had before, in like Flint with this hip new stylin’ jazzy site!

I’m going to try like hell to put something fun up here every day. Drink recipes, retro party ideas, car tips, music stuff, whatever. If i like it, I’ll write it. And maybe you’ll like it too! Feel free to comment one way or another, the Tiki God expects an offering!

Tahitian Rum Punch and Banana Banshee Recipies

We had a little party last night and it was a big hit! Everyone had a great time, enjoying the jazz music, chocolate fondue fountain, and exotic cocktails.

Two drinks were featured at out little Tiki Bar last night: Tahitian Rum Punch, and Frozen Banana Banshees. No one was expecting such tropical and exotic concoctions; Both enjoyed rave reviews. As these cocktails are really from another time (The rum punch enjoyed its heyday in the 30’s through the 50’s, the Banshees are a 70’s delight) their ‘retro value’ rates high. Below are the recipes and a few suggestions on serving:

Mack’s Tahitian Rum Punch

A variation of an old recipe, I am lucky enough to live in Florida where I have a coconut palm in my front yard. I was able to extract the coconut water from two ripe coconuts that I pulled from the tree yesterday!

Ingredients:
1 Cup Meyers Dark Rum
1 Cup Vat 19 Light Rum
(Optional: add one cup Captain Morgan’s for a stronger, spicier punch)
1 Cup Fresh Coconut Water (not milk)
2 Cups Orange Juice
1 Cup Pineapple Juice
1 1/2 Liter Ginger Aile
2 oz Rose’s Lime Juice
1 oz Grenadine
(Optional: 20 Drops Red Food Coloring for Effect)

Garnish:
Maraschino Cherries
Canned or Fresh Pineapple Rings
Sliced Oranges

Mix all ingredients together with ice in a large punchbowl. Float some cherries, pineapple rings and orange slices on top. If you have a Tiki or Volcano Fountain, use the food coloring to give the punch a robust red color. Serve in coconut shells, Tiki glasses or plastic punch cups with Hawaiian Floral prints (all available at Party City, http://partycity.com). Garnish with pineapple, orange and a cherry on a plastic sword and a little paper umbrella. It’s not Tahitian Rum Punch without the umbrella!

Frozen Banana Banshees

I had my first Banana Banshee at a New Year’s Eve Party in 1977. Ok, I wasn’t old enough to drink, but it was my Uncle’s house, at his basement bar, and he made one with less alcohol in it just for me. I’m old enough to enjoy the full hit of booze now, so here it is:

2 oz Creme de Banana
2 oz Dark Creme de Cacao
4 oz Meyers Dark Rum
2 oz Coconut Milk
1 Large Banana
5 Scoops Vanilla Ice Cream
1 Cup Ice

Place all ingredients in a blender and blend on high, in 5 second bursts, until the ice is crushed and the drink is thick and drinkable (don’t liquefy it trying to make it smooth). Garnish with a cherry and if available, chopped fresh coconut. Makes about four short servings.

Having a little party at the Tiki Bar tonight

It’s been a while since we’ve had a party, and we’re excited to have some friends over for an evening of jazz, chocolate fondue, and Tiki Lounge Conversations.

Colleen at the Tiki Bar

The hardest part about hosting a party is cleaning the house. We have a LOT of collectibles and furniture (What is the opposite of minimalist? Us). But we’ve cleaned and dusted from stem to stern. Out Tiki Bar is on the lanai, which is technically outside (although in Florida the line between inside your home and outside becomes very blurry, especially after the 3rd Mai Tai). So I had to dust off all the bottles, at least the ones that get the least amount of use, wipe everything down, and put everything in ‘party order’ (meaning vodka and tequila up front).

It’s 3pm, and everything is almost ready. The bar is set up. The house is clean. The party doesn’t start until 8:30, so we’ve got hours to rest before the guests arrive.

Tonight, the house will be lit low, the ceiling fan lights dimmed, red and blue mood lighting lit. A few apple-cinnamon scented candles will give a nice glow, but the atmosphere will be very intimate. The Tiki Bar will be lit in black light only; the Tiki masks and the bar itself are accented with ultraviolet paints, glowing green, magenta, yellow and blue. Behind the bar, rattan backdrops are painted with images of cocktails, palms, etc. in a very ’50s style, with the same UV paints. Five CDs of Jazz standards, mostly ’50s and ’60s recordings by Dexter Gordon, Stan Getz, Charlie Parker, Miles Davis, Sonny Stitt, Oscar Peterson and others, will create the background trac to tonight’s swaree. A chocolate fondue fountain, with strawberries, bananas and pound cake to dip will serve as the main treats. Tonight’s featured Cocktail is the Banana Banshee…dark rum, creme de banana, creme de cocao, vanilla ice cream and coconut milk. Now all we need are the guests <:-}