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.
Posted on January 25th, 2013 2 comments
Tiki drink purists will argue that anything “frozen” and made in a blender goes against the grain of traditional Tiki cocktail concoctions. But there’s no denying that a few frozen favorites have made it into the Tiki Bar drink menu, and
The Lava Flow
is probably one of our favorites. With a great flavor and fun presentation, The Lava Flow is a cool treat on a steamy tropical night…or a cold winter night, if you crank up the heat and have a few palm plants by your indoor Tiki bar.
• 1 oz. light rum
• 1 oz. coconut rum
• 2 oz. fresh or frozen strawberries
• 1 small banana
• 2 oz. unsweetened pineapple juice
• 2 oz. coconut cream
You’re going to want to make this in a clear glass, to show off the “flow”.
Blend the 2 rums and the strawberries in a blender until smooth. Pour into a tall (Collins or Hurricane) glass. Blend the banana, coconut cream, and pineapple juice in blender with crushed ice until smooth. Pour this mixture into the glass with the rums very slowly and watch as the strawberry mixture oozes its way to the top along the sides of the glass creating the flowing lava effect. Garnish with a pineapple wedge and little umbrella, for maximum Tiki-liciousness.
Our “Tiki” Weekend…
While most of you are freezing your maracas off, here in South Florida the temperatures are in the 70s. That makes it the perfect time to go to the Miami Zoo. We’re heading down that way this weekend to check out the lions and gators, and of course some tropical birds and snakes. The zoo’s theme is jungle, and there are even a few (newish) Tikis posted around!
-Tiki Chris, reporting from the bar at Tiki Lounge Talk
Posted on January 7th, 2013 4 comments
We have Mod Movie Monday and Noir Movie Monday…it’s time to add in Sci-Fi Movie Monday at the Tiki Lounge!
Some the best Sci-fi movies of the 1950s and ’60s were based on books or short stories by the masters: Ray Bradbury, Isaac Asimov, Arthur C. Clarke, etc. This movie was based on Bradbury’s story “The Meteor”. To make it more commercially successful, the name was changed to much more sinister
from 1953, starring Richard Carlson, Barbara Rush, Charles Drake, and co-starring the soon-to-be Professor from Gilligan’s Island, Russell Johnson.
The story is set in present day 1953, in the Arizona desert. Carlson, an “amateur stargazer” as he is called, spots a large meteor crashing into the desert floor. But when he goes to inspect it, he finds that it’s actually some kind of space ship.
This is science fiction literature adapted to screen in the true, mid-century vein, where humanity is examined under the stress of dealing with the unknown. This flick has some fantastic writing, and the special effects are well done for the era, or for any era. Black and white film only adds to the feel. There is mystery, emotion, even some gun-play to keep the kiddies interested, and a kick-ass Theramin score by a very young Henry Mancini.
It Came from Outer Space was also Universal Studio’s first 3-D movie, and if you can find a copy of it in 3-D, it’s worth it. But it stands great as 2-D just as well.
For the drinks, how about an Alien Brain Hemorrhage?
Fill a shot glass half way with peach schnapps. Gently pour Bailey’s Irish Cream on top. After the shot is almost full, carefully add a small amount of blue curacao. After it settles, add a small splash (or a few drops) of grenadine syrup, and watch it turn into something pretty icky looking.
As for dinner, how about a little Arizona Tex Mex Meatloaf, Betty Crocker style?
1 1/2 lb extra-lean ground beef
1 can (10 oz) diced tomatoes and green chilies, undrained
2 medium eggs
1/4 cup plain bread crumbs
1 teaspoon garlic-and-herb seasoning
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
Shredded Cheddar, Monterey Jack or similar cheese (mixing is great too!)
• 1 Heat oven to 375ºF. In large bowl, mix all ingredients except salsa. Spoon mixture into 11×7-inch (2-quart) glass baking dish; pat into 9×5-inch loaf.
• 2 Bake uncovered about 1 hour or until meat thermometer inserted in center reads just below 160ºF. Sprinkle shredded cheese on top (as much as you want) and continue backing until cheese is melted and internal temp is 160° Drain any liquid before slicing. Serve with ships and salsa. Olé!
Below is the original trailer:
Happy Watching, and don’t forget your tinfoil hat.
- Tiki Chris, reporting from the screening room at Pirate’s Cove Tiki Lounge