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 June 16th, 2012 2 comments
2 oz. Tequilla (use a good quality Tequilla)
1 oz. Triple Sec
3 oz Pineapple Juice
Shake up in a shaker full of ice, and pour into a tall Tiki or Collins glass over the rocks. Garnish with a pineapple spear and cherry.
Happy Anniversary to Colleen Wahine!
It’s been 12 years since Colleen and I tied the not on the Boardwalk in Atlantic City, in front of Ripley’s Believe it or not (Believe it or not!) It’s been a fun ride so far and all indications are it’ll be a fun ride for years to come!
Happy Anniversary baby, the Tiki Lounge would be a lonely place without you 😉
-Tiki Chris P. reporting from drizzzzly South Florida, under the sheltering palms
Posted on August 13th, 2011 No comments
This weekend I’m officially announcing the latest tome to my collection of books, A Flash of Noir. To go with it, I needed a noir-style cocktail…and what could be more noir than a classic
Dark and Stormy
Trademarked by Gosling’s in Bermuda, the Dark & Stormy uses Gosling’s Black Seal dark rum and ginger beer. It was invented just after WWI, and was a favorite among American sailors who picked it up in the Caribbean. A strong and simple to make tropical drink, it is certainly at home on any Tiki bar.
• 2 oz Gosling’s Black Seal rum
• 3 oz ginger beer
• lime wedge
Pour the dark rum over ice in a highball glass or Tiki mug, then add the ginger beer. Stir lightly with a glass rod and add the lime wedge for garnish. Don’t squeeze the whole lime wedge in…taste it first, and add a little at a time until it’s the way you dig it.
Annnd…fade to black, bring up sepia lights to
A Flash of Noir
Just before you mix your Dark and Stormy, get out your Kindle (or iPhone, iPad, Mac, PC) and go to A Flash of Noir at the Kindle store. There you can download my latest book, A Flash of Noir for only 99¢! By the time you finish mixing the drink, the download will be complete and you can begin to read while you sip.
Yes, only 99¢
…for 30+ short, short stories, flash fiction, beatnik poetry and kool photos, all authored by yours truly, Tiki Chris Pinto (or as I’m known on my author page, Christopher Pinto). It’s jam-packed with kool 60-second reads full of gumshoe detectives, sultry dames, ghosts, murderers, and monsters. There’s even a story made entirely of song titles…see if you can find them all!
From the book’s description: “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.”
Why only 99¢? Well, I can tell you it’s worth a lot more, entertainment-wise. But I’m hoping that a lot of you will give it a shot for a buck. If you dig it, I hope you’ll download one of my other books, Murder Behind the Closet Door: The Wildwood Paranormal Mystery or Murder on Tiki Island: A Noir Paranormal Mystery in the Florida Keys…and if you dig those, I hope you’ll tell your friends so they get em too. The idea is to become rich and famous. Ain’t that what most of us want? 😉
I just realized…it’s beginning to thunder and lightning here at the Tiki Bar. Perfect for a Dark & Stormy!
– Tiki Chris reporting from the library at Tiki Lounge Talk, the Blounge for swingin’ retro kats and hip chicks.
Posted on July 29th, 2011 2 comments
Here’s a easy one to mix up quick at the Tiki bar. It looks pretty and the chicks really dig it.
My Blue Heaven
1 oz Silver Rum
1 oz Blue Curacao
1 oz Coconut Creme
2 oz Pineapple Juice
Put everything in a shaker and shake it up real nice with ice, until the shaker gets frosty. Pour it over the rocks in a Tiki mug and garnish with a piece of pineapple, and if you have it, a blueberry.
Go to the music shop and buy a book on how to play saxophone. Learn to play the saxophone. Buy sheet music to My Blue Heaven, and record it with a couple of jazzing’ cats to a swing beat. Set up a record deal with a major jazz label and have the recording distributed. When it reaches the top of the charts, have it pressed in vinyl as a collector’s piece.
Buy a high end hi-fi turntable. Set it up at your Tiki Bar and put the record on. Follow directions above.
MMM, good stuff.
-Tiki Chris reporting from the bar at Tiki Lounge Talk