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  • The Mai-Kai’s Barrel O’ Rum: Your Weekend Tiki Bar Drink!

    Posted on May 21st, 2011 "Tiki Chris" Pinto 1 comment

    rum-barrelWe’re heading to the Mai-Kai tonight for The Hukilau kickoff party. It’s a hell of a kickoff when it happens three weeks before the actual event, huh? Anyhoo, since the Barrel O’ Rum is one of everyone’s favorites, and it’s pretty simple to make as far as Tiki/exotic cocktails go, I figured I’d feature it this week! Here’s the recipe that I found that seems to mimic the Mai-Kai’s recipe…

    The Barrel O’ Rum

    • 2 oz good Silver rum (I like Meyers Silver, or even 10-Cane, which is a little different)
    • 2 oz Appleton Estate rum
    • 2 oz fresh-squeezed Lime juice
    • 2 oz fresh-squeezed Orange juice
    • 2 oz fresh-squeezed Grapefruit juice
    • 2 oz Passion fruit syrup
    • About a teaspoon honey
    • splash of soda
    • A few dashes Angostura bitters
    • Ice

    Colleen & I at the Mai Kai

    Colleen & I at the Mai Kai

    Throw everything together in a blender and blend for 5 seconds, then pour it into the barrel. Goooood stuff!

    The Rum Barrel is also going to be the featured drink at this year’s Hukilau’s Master Mixologist Cocktail Challenge. Contestants get to devise a better barrel. I hear the competition is going to be pretty heavy, so if you’re going, make sure you check it out poolside at Bahia Cabana. See Hurricane Hayward’s post at Atomic Grog for more info!

    -Tiki Chris P, reporting from the Molokai Bar at The Mai-Kai, Fort Lauderdale (well, OK, not yet, but I will be soon)

  • Beachbum Berry’s Rumposium at The Hukilau 2011

    Posted on May 16th, 2011 "Tiki Chris" Pinto No comments

    hukilau2011logoIf you’re in Fort Lauderdale on Saturday, June 11th, and if you like rum, and if you like Tiki drinks, then you’ll have to find yourself a way to swing down to The Hukilau 2011…especially for Beachbum Berry’s Rumposium at the Mai Kai.

    What the hell is a Rumposium? Pretty much what it sounds like. Here’s the description from The Hukilau’s website:

    “The Bum’s Rumposium — a Hukilau tenth-anniversary exclusive — will be a rollicking ride down the rapids of a river of rum, an exhaustive and literally explosive look at rum in history, rum on the high seas, rum in Tiki drinks, how to pair rum with food, how to pair rums with each other, how to keep zombies away using rum, and how to use rum in Zombies. Don’t miss the cocktails, the tall tales … or the gunpowder test!”

    Beachbum Berry

    Beachbum Berry

    The Rumposium costs only $35. It starts promptly at 2pm, and will segue into the first seating for the Polynesian Show & Dinner at the Mai Kai. Reservations are required for both, so if you haven’t done it yet, get on the ball and get your tickets! Visit The Hukilau’s website at

    Remember, this is the 10th anniversary of The Hukilau, so there are all kinds of fun events, music, performances and kool stuff to buy this year!

    -See you there, Tiki Chris P.

  • Your Weekend Retro Cocktail: The *Real* Sidecar

    Posted on May 14th, 2011 "Tiki Chris" Pinto 2 comments

    sidecar-cocktail-recipe-1So my last post, a very popular one, garnered a couple of kool comments that mentioned The Sidecar. Turns out a lot of young-blood “mixologists” have no idea what this is (and apparently lack the ability to look up the recipe in Mr. Boston’s). Some actually think it’s a second drink, like a beer with a shot. Silly kids.

    So I though it swingingly fitting to lay down the law on the real

    Sidecar Cocktail

    A 30-second Google search gave me the history of this crazy drink. By most accounts, it was concocted around the end of WWI in either England or France (makes sense, this was right around the time the motorcycles with sidecars were first being produced). The original recipe called for Cognac, Orange Liquor and Lemon Juice. Brandy is often substituted for Cognac, and you can take your pick Orange Liquors, including Cointreau or Grand Marnier.

    1 1/2 oz Brandy or Cognac (use something nice)
    3/4 oz Orange Liquor
    3/4 oz Lemon Juice


    Rim a cocktail or old fashioned glass with lemon and dip in sugar. Combine ingredients in a shaker with cracked ice and shake until well chilled, then strain into the glass. Garnish with a lemon wheel or orange rind, settle into your settee, and turn on your favorite silent movie.

    -Tiki Chris P. reporting from the Tiki Lounge

  • Ordering Old-Style Drinks to Amuse Your Friends and Annoy Your Bartender

    Posted on May 12th, 2011 "Tiki Chris" Pinto 17 comments

    j-b-scotch-adPart of the fun of pretending to live in an alternate timeline is being “in the know” on how things were done back in the day. Flipping hep talk or dressing like Dean Martin are two easy ways to impress your easily impressed friends. But when you really want to throw a ball, you need to pony up to the bar and order something that screams “I learned this from my Grand Dad”.

    Let’s start off with the cocktails. No self-respecting retroist would ever order a new concoction like Maker’s Mark, or a Crown and Coke, or even a “Martini” (without being very specific, see post). You have to order something that could have/would have been ordered prior to at least 1965. Here’s a list of liquor cocktails that should get you thrown out of a TGI Fridays, or make you man of the hour at the Gateway Casino in Vegas:

    VO Manhattan
    Dewars & Soda
    Old Fashioned
    J&B on the Rocks
    Jack & Ginger
    Pink Lady
    Golden Cadillac
    Singapore Sling
    Rusty Nail
    CC & Ginger
    Beefeater Martini, with a twist
    Whiskey Highball
    Cutty Sark & Soda
    Wild Turkey, straight up
    Old Grandad, neat
    Seagram’s 7 & 7 (you have to say “Seagrams”)
    Florida Cocktail
    Smirnoff Screwdriver (not Fleishman’s)
    Bacardi Cocktail
    Sloe Gin Fizzcutty sark label
    Champagne Cocktail

    Also, asking the bartender “Do you have any 12 year old Scotch” will date you to the pre-fancy-assed Scotch era, 1980 or before.

    That should do it on cocktails. Of course this list doesn’t include any exotic drinks (with the Sling being borderline), since you should only order such in an establishment that is capable of creating them properly.

    miller-high-lifeBeer: If you must drink beer, you must drink very old style beer. There are a few that are still packaged very much the same as they were 75 years ago. These include Miller Highlife (the Champagne of Beers!) Michelobe, Pabst Blue Ribbon, and if you can find it, Ballentine. There are more, but I’m not much of a beer drinker, so I can’t recommend any others. Anyway, never ask for anything “lite”. That’s like asking for Fleishman’s in your Martini.

    Wine: Just ask for Rosé.

    Cordials: Just asking a bartender for a cordial should be enough to throw him. Galliano, Sambucca, Chambord & Cream or Drambuie will do it. Or if you really want to make his night, order a Pousse Cafe.

    Well, I hope that helps you in your quest for Retroness. Try one of these requests the next time you go out for drinks or dinner. Make sure you watch the bartender make your drink, so he doesn’t give you a Philadelphia whiskey and Sprite when you order a Seagram’s 7 & 7. You should probably memorize the recipes too…but since I’m too lazy to post all those suckers here, you’ll have to look em up yourself!

    Cheers and Cen’t Anni, Tiki Chris
    Reporting from the cocktail lounge connected to the Bohemian Restaurant at Pirate’s Cove Tiki Bar & Resort, South Florida

    If I made a few typos, please excuuuse me, as I am drinking a Dimple Pinch, neat.

  • Your Weekend Cocktail: The Stinger

    Posted on May 7th, 2011 "Tiki Chris" Pinto 3 comments
    Stinger, up

    Stinger, up

    Not usually found on the Tiki Bar, this drink is complex, tasty, sophisticated and strong. It comes from the golden era of cocktails, when a drink in hand was as common as bottled water today. Hell, it even has a great name. Yet it hasn’t received much popularity in the past few years of retromania.

    My drink of choice at Halloween and other special occasions,

    The Stinger

    remains one of my all time favorites. I first discovered this drink while working in a bar outside of Atlantic City, around 20 years ago. Someone asked me for a Couvossier and Creme de Menthe, and I had no idea what the hell he was talking about. The lead bartender was nice enough to educate me on the subject, and a favorite was born.

    • 2 ounces Brandy or Cognac (I prefer Courvoisier)
    • 1/2 to 3/4 ounce white crème de menthestinger-rocks

    There are two ways to serve this drink, the classic chilled “up” in a cocktail glass, or on the rocks. Combine ingredients with ice in a shaker and shake until the shaker is frosty, then strain into a cocktail glass. No garnish needed. This is the more traditional, sophisticated after-dinner variety. As for me, I like my drinks cold. Pour ingredients over the rocks in a large glass and stir with a glass rod. The trick (and the fun) is to finish the cocktail before the ice melts too much. The combination of sugary mint and straight brandy will knock you pleasantly on your ass.

    I might also add that this is a great drink to sip while listening to cool jazz, in a darkened basement club at one o’clock in the morning. Yeahhh.

    By the way, go easy on the creme de menthe, adding a little at a time to taste. Add too much and you’ll feel like you’re drinking a candy cane.

    Bottoms up!

    -Tiki Chris P., reporting from the Tiki Bar at Tiki Lounge Talk, your hot spot for cool cars, Tiki bars and movie stars.