Posted on January 17th, 2014 No comments
3 oz. HPNOTIQ
1-2 oz. Citrus Flavored Rum
Splash of Fresh Lime Juice
Splash of Club Soda and garnish with a pineapple
Pour the HYPNNOTIQ over ice in a stemmed rocks glass are highball glass. Gently add the rum and stir. Splash in the lime juice and club soda. Rim with raw sugar if you’d like, and garnish with a nice slab of pineapple.
This simple recipe not only looks good, but it also shares most of its name with one of our favorite Martin Denny tunes, Hypnotique. Play the tune while you’re mixing the drink, and it will taste even better.
Here’s Martin Denny…
-Tiki Chris P. reporting from the Tiki Bar at Tiki Lounge Talk, the Blounge for swingin’ retro hipsters.
Posted on September 6th, 2013 1 comment
There are two sides to the exotic or “Tiki drink” story.
One, which is most accepted, is that in order to be a true Tiki bar drink, the recipe must follow (as closely as possible) the original recipes from drinks created from around the turn of the 19th to 20th century, to the 1960s. Anything else is not “authentic”.
The other side states that exotic Tiki drinks are always evolving, as mixologists use their ingenuity to create new and exciting cocktails in the Tiki spirit.
With that in mind, this week we are featuring a cool new drink found on Savuer.com:
The Barbacoa Cocktail
From their site:Julian Cox, a bartender at the Los Angeles restaurant Rivera, gave us the recipe for this colorful cocktail, which takes its smoky flavor from puréed chipotle chiles in adobo and its sweetness from ginger syrup. To make your own ginger syrup, boil 1/3 cup sugar and 1/2 cup water with one 2” piece of peeled and smashed ginger for 5 minutes. Strain and refrigerate.Sounds good, huh? Peppers in a drink? Here’s the recipe:1/2 oz. fresh lemon juice
1/4 oz. agave nectar
1/4 oz. ginger syrup
1 tsp. puréed canned chipotle in adobe
1/2 lime, quartered lengthwise
2 oz. mezcal or white tequila
1 strip red bell pepper, for garnish
1 small piece beef jerky, for garnish1. In a cocktail shaker, combine lemon juice, agave nectar, ginger syrup, chipotle purée, and lime wedges. Using a muddler or a wooden spoon, muddle ingredients.
2. Add 1 cup cubed ice and pour in mezcal; stir. Transfer mixture to a cocktail glass and garnish with bell pepper and beef jerky. Yes, that said beef jerky.Now, I haven’t tried this drink yet, but I’m guessing it’s pretty crazy in a good way. I’m planning on trying it this weekend, but if any of you kats or kittens tries it out, please leave me a comment on how it turned out!International Exotic Cocktail Day 2013Don’t forget, this year’s International Exotic Cocktail Day is Friday, October 4th! No matter where you are, take a minute to enjoy an exotic Tiki drink, to celebrate our love of the good life! Join the Facebook Group for info, events and more recipes!-Tiki Chris reporting from the bar at Tiki Lounge Talk, the B-lounge for swingin’ Tikiphiles and vintage hipsters.
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 February 10th, 2012 3 comments
It’s been a while since I gave you kids an exotic cocktail recipe for a Volcano Bowl, and keeping with last week’s rum-soaked, passion fruit syrup-laden drink, I figured I’d give you Tiki drink you can share with your friends…
2 oz honey mix (equal parts honey and water, heated until honey dissolves)
8 oz fresh lime juice
4 oz pineapple juice
4 oz orange juice
4 oz passion fruit syrup
8 oz gold rum
2 oz dark rum
3 oz vodka
4 cups crushed ice
1 oz 151 rum
Dissolve honey mix in lime juice, then put in blender with all other ingredients, adding the ice last. Blend for 15 seconds. Depending on the size of your blender you may have to do half the recipe at a time. Pour into your volcano bowl, pour a shot of 151 into the top and light it up, stick those lonnnnng straws in and have a ball!
-Tiki Chris P. reporting from the Pirate’s Cove Tiki Bar, Fort Lauderdale, Florida
Posted on March 18th, 2011 2 comments
There was an interesting show on the tube last night about the history of Jack Daniels Old No. 7 Tennessee Whiskey. It prompted me to take a gander at Jack’s website, where I found a few decent drink recipes incorporating the sweet booze bottled at America’s oldest registered distillery. Of course the one that had both the words “Tropical” and “Swing” in it caught my attention!
The Tropical Swing
1 oz of Gentleman Jack Rare Tennessee Whiskey
1 oz simple syrup
½ oz fresh lemon juice
1 oz of pineapple juice
Shake ingredients in a shaker with ice and strain into a large rocks glass over the rocks. Garnish with a cherry.
-Tiki Chris P reporting from behind the bar at Pirate’s Cove Tiki Bar, Fort Lauderdale, Florida