Posted on September 18th, 2015 No comments
There are exotic cocktails that live just on the edge of Tiki Lounge drink acceptability. These include more tropical/Caribbean drinks such as the Piña Colada and Dark and Stormy, and others that worked their way into Asian restaurants and Tiki bars over the last half century. One such concoction normally enjoyed at upscale Chinese restaurants, but that can be nicely added to your home Tiki drink menu is the
Exotic, tasty, and with an interesting look, the Lychee Martini is easy to make and fun to serve. After trying several recipes, I’ve found this one to be the most interesting and tasteful.
1 oz lychee liqueur
2/3 ounce vodka
1/4 tspn vanilla extract (real)
1 dash Cointreau
2 oz lychee syrup
1 lychee fruit (canned fruit and juice is fine, it’s not easy to find them fresh, but of course use fresh if possible)
Lychee fruits, for garnish
Quarter-fill a cocktail shaker with crushed ice, top with cubed ice to about the 2/3 mark. Separately, crush one lychee in a glass and add all ingredients, mix well and add to shaker. Shake until the outside of the shaker starts to freeze up. Strain into a martini glass and garnish with lychees. Can also be garnished with a curl of shaved chocolate or an orchid for added flair.
-Tiki Chris, reporting from behind the bar at Pirate’s Cove Tiki Lounge
Posted on September 4th, 2015 No comments
There are only a finite number of Tiki Cocktails in the world. Fortunately, that number is pretty high. And new exotic cocktails are being invented every day. But what’s really fun is when you stumble across a Tiki drink that dates back to the 1930s, that you haven’t had yet.
Here’s a somewhat traditional recipe for just such a great:
Nui Nui Exotic Cocktail
In the true tradition of Tiki bar drinks, the Nui Nui blends rums, fresh juices, syrups and other exotic ingredients to create an enticing cocktail that’s perfectly balanced.
4 oz amber good quality Carribean rum
1 oz fresh squeezed lime juice
1 oz freshly squeez orange juice
1/2 oz Cinnamon Syrup
1 1/2 teaspoons Vanilla Syrup
1 1/2 teaspoons allspice liqueur
2 dashes Angostura bitters
2 spiral-cut orange peels
Toss everything except the orange peels in a blender and blend on high until nice and frothy, just about 5 seconds but no more. Add about 8 oz crushed ice to two tall tiki mugs or glasses, pour drink into each and add additional crushed ice to fill.
Coil an orange peel into each drink, with the top hanging over the rim of the glass for garnish. This drink also lends itself to getting creative with the garnish…anything from a tropical flower to speared pineapple, cherry and orange wedge, plus an umbrella if you dig it.
-Tiki Chris, reporting from the Tiki Bar at that wonderful, mythical Pirate’s Cove Lounge on Tiki Island
Don’t forget! International Exotic Cocktail Day is October 2nd this year!