Posted on May 31st, 2013 No comments
Wow, seems like just yesterday we were at The Hukilau 2012, and here it is a few days before the kick-off of The Hukilau 2013! There are a TON of parties, events, entertainment and Tiki-tastic vendors this year, so much that I’m going to be lazy and pub the press release here for you to go through.
You can also visit The Hukilau website for additional info, photos and more. Tix are still available, but they won’t be for long! We’re going to The Hukilau…look for me, I’ll be the guy in the Hawaiian shirt.
For The Hukilau Drink Recipe, scroll to the end.
Official word from The Hukilau:
The Hukilau returns to classic Fort Lauderdale oceanfront hotel for 12th
annual Tiki event
AT A GLANCE
WHAT: The Hukilau, a Tiki weekender celebrating the magic of mid-century
Polynesian Pop in America’s Vacationland. Featuring seven live bands and
other special guests, four educational and entertaining symposiums, plus
artists and vendors from across the globe.
WHEN: Thursday, June 6, through Sunday, June 9.
WHERE: The Sheraton Fort Lauderdale Beach Hotel (aka the Yankee Clipper),
1140 Seabreeze Blvd., Fort Lauderdale; and The Mai-Kai, 3599 N. Federal
Highway, Fort Lauderdale.
HOW MUCH: Four-day “Aloha Pass” ($95), three-day pass ($75), Thursday
night Kickoff Party ($27), Friday night Main Event ($40). Place your order
at http://www.thehukilau.com/2013/tickets … Online sales end June 4.
Tickets will be available at The Hukilau registration desk in the Yankee
Clipper lobby on June 6 (noon to 10 p.m.) and June 7 (10 a.m. to 10 p.m.).
MORE INFORMATION: http://www.thehukilau.com and
JUNE 6: Tiki Treasures Bazaar and art show at the Yankee Clipper, 5 p.m.-9
p.m. Kickoff Party featuring Gold Dust Lounge, 7 p.m.-9 p.m. on the Yankee
Clipper’s Main Deck (poolside). Deadhead Rum’s Official After Pary at The
Mai-Kai featuring The Intoxicators, 9 p.m.-midnight. Marina the Fire
Eating Mermaid performs in the Yankee Clipper pool, 1 a.m.
Posted on May 17th, 2013 2 comments
The Old Fashioned
Truly old fashioned, this drink has roots that go back to the early 1800s when, according to some historians, the “cock tail” was a drink made with liquor, water, sugar and a few drops of bitters. It’s been said that the addition of citrus came during prohibition, to hide the taste of cheap booze.
The version that Don drinks was the cocktail that dominated swanky lounges and corner bars alike, a cool combination of rye whiskey, bitters and soda with citrus. This is the Old Fashioned that we’ve come to expect, and love. If you want an older version of the Old Fashioned, leave out the citrus and the soda.
1 sugar cube
3 dashes of bitters
2 teaspoons water
1 strip lemon zest
1 small wedge orange
2 maraschino cherries
Ice, as needed
2 ounces rye (or Bourbon. Bourbon is a little sweeter. Canadian Club has a lot of rye, and works very well)
Cherry for garnish
Add the sugar cube to the bottom of an old fashioned glass, then add the water and bitters to it. Place the lemon zest, orange wedge and one cherry in the glass. Use a bar spoon to gently muddle the cube into the liquids so the sugar will begin to dissolve. (Note: Some people prefer to leave out the cherry). Use the back of the spoon to coat the bottom sides of the glass with the mixture. Throw a couple of cubes in the glass and top with bourbon and club soda and stir well. Top with a cherry and an orange slide on the rim.
There are tons of variations on the Old Fashioned. In fact, you can use any booze you want, with varying degrees of success. Of course, there even more modern Old Fashioneds…Recently on a trip to Sonoma, I had one made with “local Bourbon” (which isn’t really Bourbon if it’s made in California), and no cherry. It was very good, and the bartender took pride in making it.
So if you want to impress your vintage-diggin’ pals, or show a skirt that you know how to order a cocktail with plenty of pizzaz, memorize this recipe and make yourself an expert at throwing one together. You’ll have the chicks (or kats, whatever’s your thing) eating out of your hand.
-Tiki Chris P, Reporting from the Tiki Bar at Tiki Lounge Talk, the interwebs’ favorite B-lounge for retro fun stuff and Tiki Talk.
Posted on April 27th, 2013 No comments
If you’re in the Fort Lauderdale area on Sunday, April 28, swing by the 5-Points Lounge for a very special Tiki fundraiser.
Dubbed the “Sunday Aloha Fun-Raiser”, proceeds from this show put on by Polynesian Proud Productions will benefit Preston Weber, 14 year-old Jr. World FireKnife Champion and Fort Lauderdale local. Preston will be flying out to Hawaii in May to defend his title, and this fundraiser is to help him get there.
The event will feature Polynesian music, live Tahitian drumming of Uhi Api, PolyProud performance, beautiful Hula, RONIN TAIKO (Featuring Marina The Fire Eating Mermaid drumming), special guest performers, $5 Hawaiian Plate Lunch sponsored by the NEW Florida Hawaiian Civic Association, island treats by way of Kauai, from DelaCruz Delights and Onolicious Cakes by Kathleen.
This event is open to the public, and any donations at the door are greatly appreciated. There will also be raffles and prizes, so throw on your best Aloha shirt and swing down to the 5-Points Lounge, 2608 South Federal Hwy, Fort Lauderdale, Fl. There is Free parking in back of building.
5-Points is located at the KREEPY TIKI PLAZA, “Home of South Florida’s only 20ft. Hula Girl landmark”. Kreepy Tiki Tattoo is a very kool place for vintage & Tiki lovers. They are not only kool kats and kittens who ink some very impressive tattoos, they also carry some vintage clothing and goodies, and have Tiki-esque art by local artists including one of my favorites, De Tiki.
PRESTON WEBER has been performing since he was 10 years old at the Mai-Kai in Fort Lauderdale. He won his first Jr. World FireKnife Championship at 11 (2010), then skipped a year to audition for America’s Got Talent where he placed 49th out of 100,000 auditioned acts. Preston won his 2nd Jr World Championship title at 13 (2012). He is now 14 and looking for his third win! Congratulations and best of luck to Preston…break a leg!
-Tiki Chris P, Tiki Lounge Talk
Posted on March 29th, 2013 No comments
As the saying goes, Thank God It’s Friday. Been a long week here in paradise, getting up early for some annoying thing called “work”, dealing with insane clients, formatting by newest book and feeling sorry for Wahini Colleen, who got attacked by a deranged pussycat (she actually got some pretty deep scratches on her face and head, but she’ll be ok).
If anyone needs a belt this weekend, it’s me. So I looked around for a cool recipe, and didn’t have to search far to find
The Rum Swizzle
Bermuda’s official national cocktail.
This drink is not only tasty, it’s easy to make and has enough ingredients in it to fully appreciate the fun of making a real cocktail. It’s also the kind of drink you can spruce up with lots of garnish, including the old standbys pineapple, lemon, orange, and cherry. Or go crazy and add candied fruit and a hunk of sugar cane. Whatever you decide to do, make sure you have a nice cabana chair facing the ocean when you’re ready to drink this one down.
4 oz. Gosling’s Black Seal Rum (has to be Gosling’s to be official)
4 oz. amber rum
2 oz. triple sec
5 oz. pineapple juice
5 oz. Orange juice
Juice of two fresh lemons
2 oz. Falernum
4 dashes bitters
Throw everything into a shaker and shake it up until it’s nice a frothy. Strain into a hurricane glass and garnish. This drink should not be served over the rocks and definitely not with crushed ice. You don’t want to water this down.
-Tiki Chris reporting from the Tiki Bar at Tiki Lounge Talk, everybody’s favorite Blounge for conversing over exotic cocktails.
Posted on March 18th, 2013 1 comment
You may have noticed I refrained from delving into the myriad cocktail concoctions that have sprung up in the last few years in response to St. Patrick’s day. Although Medori Martinis and Baily’s-laced White Russians might be “St. Paddy’s” for some, for me unless you’re drinking Irish Whisky, Guinness or green-tinted beer, you’re not doing it right.
That aside, I felt I owed my readers a true Vintage cocktail recipe. So this week we’re featuring Campari, with its most famous cocktail, Negroni.
The story of the Negroni (by most accounts) dates back to the 1920s, when Count Cammillo Negroni ordered an Americano (Campari, Vermouth and Soda) with Gin in place of the fizzy stuff, at Caffe Casoni in Florence, Italy. The stronger drink caught on, and became a favorite of Continentals and Americanos alike.
Campari on its own is bitter, and I personally don’t have a taste for it. But mixed up the right way, you’ve got a very good, old-style drink that will instantly remind you of what things were like before flavored vodkas ruined everything.
• 1 1/2 oz sweet vermouth
• 1 1/2 oz Campari
• 1 1/2 oz gin
• Orange slice or twist for garnish
Build in a large rocks glass or Old Fashioned glass with ice cubes, starting with the Campari, then the Vermouth, then the gin. Give it a couple of stirs with a glass rod and add the orange slice. Can also be shaken with ice and strained into a cocktail glass.
Here’s the recipe for The Americano:
• 1 oz Campari
• 1 oz sweet vermouth
• Club soda
• Orange slice for garnish
Build in a large rocks glass or Old Fashioned glass with ice cubes, starting with the Campari, then the Vermouth, and give it a quick stir. Top off with soda, garnish with orange. This can also be built in a highball glass with more soda.
You can squeeze a little extra orange in either, to taste.
-Tiki Chris reporting from the Palazzo, where they speak Italian at the Tiki Bar.