Puka Punch - Your Weekend Tiki Cocktail

Here’s one of those crazy Tiki bar drinks that we love to build because it uses just about everything behind the bar including the sink. Rum, rum, and more rum, fruit juices, Falernum…mix it all together and you get one of those drinks that is fun to make, looks impressive to your pals, and tastes pretty damned good. Plus it reminds me of the Puca rabbit Harvey, and that makes me smile.

Puka Punch

2 oz. white rum
3⁄4 oz. dark Jamaican rum
3⁄4 oz. 151-proof rum (optional)
3⁄4 oz. fresh orange juice
3⁄4 oz. pineapple juice
3⁄4 oz. passion fruit syrup
2 tsp. honey mixed with
2 tsp. hot water, chilled
1⁄4 oz. Falernum
1 dash Angostura bitters
1 oz. fresh lime juice
Pineapple slice, orange wedge,
and maraschino cherry

Toss 1 1⁄2 cups of ice cubes into a blender and crush em up. Add all ingredients except the 151, blend on high speed. Pour into a Highball glass or tall Tiki mug. Then slowly pour the 151 rum over back of a (vintage) bar spoon into cocktail. Garnish with pineapple, orange, and a cherry on a little plastic sword. Cool drink!

-Tiki Chris P. reporting from Pirate’s Cove Tiki Bar, on the outskirts of Fort Lauderdale, South Florida. Watch out for the alligators.

Bogart Cocktail and A Flash of Noir: Both FREE, here at the Tiki Lounge

A Flash of Noir, by Christopher Pinto

There’s a tinge of brandy in the air on this steamy night in Tikiland. The darkness is so thick and cruel that even the mice don’t want to step out for a crumb. A door creeks open in the darkness, and a man in a black trench coat and tilted fedora carefully picks his way through the tables until he reaches the bar…

For those of you who dig Noir style movies and fiction, I’ve got a real treat for you tonight:

“A Flash of Noir: Flash Fiction & Short, Short Stories with a Twist” by yours truly, Tiki Chris, is now

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For a limited time, for Kindle!

A Flash of Noir is a collection of flash fiction and short, short stories, laid down old-school style by master mystery writer Christopher Pinto. Writing in the genre of gumshoe detectives and sultry dames, creepy horror and hep cat jive, Pinto has put together a series of mostly one-page, 60-second reads that will transport you to another time…a darker, more sinister time.

From smokey bars in New York City to the tropical islands of the Florida keys, A Flash of Noir takes you for a spin through the seediest gin joints and darkest alleys. One minute you’re speeding down I-95 in a hot rod, the next you’re tasting cheap whiskey in a basement tap room where the women are heartless and the men are unforgiving. Gangsters, cops, private eyes, strippers, murderers, phantoms…plus a few comedy pieces to keep you from wanting to slit your wrists.

Over 40 stories of crime fiction, ghost stories, retro fiction and short beatnik poetry plus noir-esque original photographs by the author make this a fast, fun read. There’s even a flash written entirely of song titles…see if you can list every one!

AND THOUGH MONDAY, IT’S FREE!

All you need is an Amazon account and a Kindle or Kindle Reader App on your phone, ipad, computer, etc, and you’re all set! Just click this link, A Flash of Noir, to download this groovy tome for free.

BTW: Did I mention it’s free?

Your Weekend Vintage Cocktail: The Bogart Cocktail

You’re going to need something cool and noir-ish to sip while reading this book. What could be better than a cocktail named after Humphrey Bogart? Now, this wasn’t his kind of drink (he was mainly a Scotch man), but we can certainly picture this concoction as the house drink at Rick’s Cafe Americain in Casablanca.

•    1 1/2 oz. apple brandy
•    1 oz. brandy
•    1/4 oz. lemon syrup
•    1/4 oz. lime syrup
•    1/4 oz. vanilla vodka
•    Chilled cocktail glass
•    Lemon wheel, for garnish
•    Lime wheel, for garnish

Pour all ingredients except the wheels into a shaker and shake with crushed ice until a frost forms on the outside of the can. Strain into cocktail glasses, and garnish with the wheels. Serving on a silver plate with .45 caliber bullet adds a nice touch.

-Tiki Chris, reporting from the bar at Rick’s, c. 1944

Happy New Year from the Tiki Lounge! Banana Banshee and Shirley Temple Recipes for your NYE Party!

Happy New Year!

It seems like just yesterday I was writing a Happy New Year post here under the swaying palms. 2011 went by pretty fast…maybe not fast enough for some of us kats! But it’s over now, just a few hours left as I write this post. This is definitely one of those years that needs to end with a big BANG and you can bet your bottom buck we’ll be doing just that.

Swingin’ in the New Year should be fun and full of music, dancing and booze. Just remember to play it safe, kids. You know I’m always hawking drinks on this page, as cocktails are part of what make living the Tiki good life so good. Drink up, enjoy ‘em all ’til you’re as happy as a clam…just remember to do it right, and don’t do anything stupid like trying to drive, or ask your boss for a raise, or operate a steam-shovel while loaded!

Here’s a couple of my favorite New Year’s cocktails. One is full of wonderful booze, the other is the world’s greatest non-alcoholic cocktail for any aged partyer.

The Frozen Banana Banshee

Banana Banshee

I’ve featured this krazy cocktail a few times already here at Tiki Lounge Talk, but I can’t get enough of it. I had my first Banana Banshee at a New Year’s Eve Party in 1977. It was all the rage in the mid 70s in Philly, and it just seemed to fit perfectly with the disco music and white polyester suits. Later I found out it was a much older recipe, having a good run in the 1940s and 50s but without the ice cream. Either way, anything with bananas in it is OK with me for the TIKI BAR!

Ok, I wasn’t old enough to drink in 1977, but it was my Uncle’s house, at his swingin’ 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

Throw 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 pineapple wedge, a cherry and if available, chopped fresh coconut. Don’t forget the umbrella. Makes about two tall servings.

The Original Shirley Temple Cocktial

Like everything else in the world, good old fashioned drink recipes get changed and updated until they are unrecognizable. I’ve seen some kookie variations on this non-booze drink, but the original is still the best…for any age.

Ginger Ale
Grenadine
Maraschino Cherries

Fill a highball glass half-way with ice cubes, and add the ginger ale until almost full. Add about two tablespoons of grenadine, drop in a couple of cherries and stir. If you don’t have grenadine the cherry juice is just as good, maybe better. Everyone has their own taste when it comes to how much cherry flavor to add, so start with the two tablespoons and add a teaspoon at a time until you dig it. That’s it!

New Year’s in South Florida

While the rest of the country is enjoying the freezing cold, bundled up in heavy coats and scarfs as they swing down to their NYE party, we in SoFla will probably be wearing Aloha shirts and short skirts as the temperature today is already in the high 70s. This means there will be a lot of outdoor fun, including fireworks, concerts on the beach, booze cruises, and lots of bar hopping in Fort Lauderdale and Miami. There’s nothing quite like toasting the new year in 70° weather, on the beach, under a palm tree.

This year the little lady and I will be celebrating with some friends at a good old fashioned house party, one of our favorite ways of swingin’ in the New Year. One thing we haven’t done, which is on the list, is celebrating New Year’s Eve in Key West. I have a feeling that Duval Street would be more fun than barrel of monkeys at the turn of the year!

Happy New Year from Tiki Chris, and the whole Tiki Lounge bunch - Colleen, our pooch Cookie, the cats, the birds, the ‘53 Chevy and lizards that live on the lanai.
Here are some last minute ideas for an Atomic New Year’s Eve Party!

Alcohol-Soaked Eggnog for a Very Merry Tiki Bar Christmas

With Christmas just a few days away I thought I’d give you kats and kittens some retro Egg Nog recipes to get your Christmas shindigs really swingin’! After all, you can’t have a retro, mid-century-style Christmas affair without a generous amount of booze flowing. And the easiest way to get your guests sloshed is with a couple of cups of good, strong, traditional eggnog. With these recipes, even the most uptight conformists will have lampshades on their heads before Santa makes an appearance. But be warned…these concoctions have been known to make some guests disappear two-at-a-time (and sometimes three) to darkened, upstairs rooms while the party is in full swing in the parlor!

Easy: Tiki Chris’ Pirate-Style Eggnog Recipe

I’m kind of lazy when it comes to Eggnog, so my personal recipe is the kind that uses pre-made non-alcoholic nog kicked up with some good booze and spices.

1 quart good quality store-bought eggnog
About 1 1/2 cups Captain Morgan’s or Sailor Jerry Rum
2 oz Coconut Rum
1 tablespoon Cinnamon
1 teaspoon nutmeg
1 teaspoon pure vanilla extract

Pour the nog into a large bottle and add all ingredients (start with ½ cup of rum and keep adding to taste). Shake vigorously and chill in the refrigerator for at least two hours before serving. That’s it…it’s delicious.

A little more involved: Vintage Style Eggnog Recipe, from Rumdood.com

Thanks to Hurricane Hayward of TheAtomicGrog.com for turning me on to this kool Eggnog recipe. Check out his blog for lots of great recipes and more…and also check out RumDood’s post with four more great winter cocktail recipes.

“Egg Nogg:
.75 oz Brandy
.75 oz Rum
.5 oz Sugar
3 oz Whole Milk or Heavy Cream
1 Whole Egg

Mix rum, brandy, sugar, egg, and milk in a mixing tin.  Fill the tin with ice and shake like your life depends on it. Strain into a glass or goblet and garnish with freshly grated nutmeg.”

Christmas Yule Eggnog: A complicated but well worth it vintage recipe.

From the Old Mr. Boston Deluxe Official Bartender’s Guide (my version is from 1979, the recipe dates back to the late 19th Century:

Beat first the yolks and then, in a separate bowl, the whites of one dozen eggs.
Pour them together and add:

1 pinch baking soda
6 oz. gold rum
2 lbs granulated sugar (yes, that’s two pounds)

Beat into stiff batter. Then add:

1 qt fresh milk
1 qt sweet cream
2 qts blended whiskey or bourbon

Don't forget to have a tasty Camel cigarette with your Eggnog! Santa approved!

Stir. Set in the refrigerator overnight. Before serving, stir again and serve in punch cups with sprinkled nutmeg on top. Fannnntabulous stuff.

That should keep you kids hammered through the holidays. Don’t forget, you can always add more booze if it’s not strong enough!

-Tiki Chris P. reporting from under the Christmas Tree at Tiki Lounge Talk

Looking for a great last minute gift for the retro lover in your life? You can gift an eBook to anyone with an email address from Amazon.com! Why not give your loved ones a fun, spooky, retro-tastic murder mystery ghost story…say, maybe, one written by your favorite Tiki culture blogger! Check out Murder Behind the Closet Door and Murder on Tiki Island, both under $4.oo on Amazon.com!

Painkiller Cocktail Recipe - Your Weekend Tiki Drink

The Painkiller

As far as exotic cocktails go, The Painkiller ranks as one of the most famous…and most ordered…at the Tiki Bar. Along with the Navy Grog, Zombie, and of course the Mai Tai, The Painkiller has become one of the drinks most closely associated with Tiki. Kind of funny, when you realize the drink wasn’t concocted until the early 1970s…a time when the Tiki Bar craze was already beginning to fade.

Before the recipe I have to make a note that Pusser’s Rum, a brand that’s only been around for about 30 years, claimed and trademarked the cocktail “Painkiller”, claiming it was originally created using their rum. Uh…well, the Tiki community takes issue with that claim, but Pusser’s does own the trademark. Whatever…use any rum you want at home. I prefer Meyers for this blend.

The Painkiller Cocktail Recipe

2 oz dark rum
1 oz cream of coconut
4 oz pineapple juice
1 oz orange juice

Shake all ingredients in a shaker until nice and frothy. Strain over crushed ice in a Tiki mug or Collins glass and garnish with a chunk of fresh pineapple…an orange wheel and cherry are nice with it, too.

Painkiller Tiki Bar, NYC

Many of have probably heard of this drink in the last year as it, and an NYC Tiki Bar that went by the same name, made minor headlines when Pusser’s sued the New York City Tiki bar “Painkiller” over rights to the name. It seems what Pusser’s was really pussed-off about was that they weren’t using their brand of rum…again, whatever. The bar had to comply with Pusser’s demands, and is now called PKNY. The REAL news to this story is that…hey! Another Tiki Bar opened in New York City! From what I’ve read it’s not a traditional Tiki Bar, but is still keeping the spirit alive.