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  • Vintage Drink Recipe: The Asbury Park Cocktail

    Posted on September 28th, 2012 "Tiki Chris" Pinto 1 comment

    time-for-cocktailsNot so much a “Tiki” drink as I usually post, this recipe is in honor of the Asbury Park Boardwalk’s Weekend Tiki Festival going on right now in Asbury Park, New Jersey.

    The Asbury Park Cocktail

    I couldn’t find much info on where this drink originated, although by the ingredients, I’d have to guess it’s a mid-20th century concoction, maybe leaning closer to the 1930s. It’s a simple recipe that’s perfect for this time of year.asbury_park

    1 1/2 oz brandy
    1/2 oz apple brandy
    1/2 oz sweet vermouth
    Shake over rocks, strain into a Martini glass. Serve straight up; Optionally garnish with a slice of fresh red apple and cinnamon stick. To make it more of a “Tiki” drink, serve it in a Tiki mug!
    -Tiki Chris reporting from behind the bar at Tiki Lounge Talk
  • 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

  • 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.