RSS icon Email icon Home icon
  • Puka Punch – Your Weekend Tiki Cocktail

    Posted on February 3rd, 2012 "Tiki Chris" Pinto 2 comments

    puka-punchHere’s one of those crazy Tiki bar drinks that we love to build because it uses just about everything behind the bar including the sink. Rum, rum, and more rum, fruit juices, Falernum…mix it all together and you get one of those drinks that is fun to make, looks impressive to your pals, and tastes pretty damned good. Plus it reminds me of the Puca rabbit Harvey, and that makes me smile.

    Puka Punch

    2 oz. white rum
    3⁄4 oz. dark Jamaican rum
    3⁄4 oz. 151-proof rum (optional)
    3⁄4 oz. fresh orange juice
    3⁄4 oz. pineapple juice
    3⁄4 oz. passion fruit syrup
    2 tsp. honey mixed with
    2 tsp. hot water, chilled
    1⁄4 oz. Falernum
    1 dash Angostura bitters
    1 oz. fresh lime juice
    Pineapple slice, orange wedge,
    and maraschino cherry

    Toss 1 1⁄2 cups of ice cubes into a blender and crush em up. Add all ingredients except the 151, blend on high speed. Pour into a Highball glass or tall Tiki mug. Then slowly pour the 151 rum over back of a (vintage) bar spoon into cocktail. Garnish with pineapple, orange, and a cherry on a little plastic sword. Cool drink!

    -Tiki Chris P. reporting from Pirate’s Cove Tiki Bar, on the outskirts of Fort Lauderdale, South Florida. Watch out for the alligators.

  • Painkiller Cocktail Recipe – Your Weekend Tiki Drink

    Posted on November 25th, 2011 "Tiki Chris" Pinto 1 comment
    The Painkiller

    The Painkiller

    As far as exotic cocktails go, The Painkiller ranks as one of the most famous…and most ordered…at the Tiki Bar. Along with the Navy Grog, Zombie, and of course the Mai Tai, The Painkiller has become one of the drinks most closely associated with Tiki. Kind of funny, when you realize the drink wasn’t concocted until the early 1970s…a time when the Tiki Bar craze was already beginning to fade.

    Before the recipe I have to make a note that Pusser’s Rum, a brand that’s only been around for about 30 years, claimed and trademarked the cocktail “Painkiller”, claiming it was originally created using their rum. Uh…well, the Tiki community takes issue with that claim, but Pusser’s does own the trademark. Whatever…use any rum you want at home. I prefer Meyers for this blend.

    The Painkiller Cocktail Recipe

    2 oz dark rum
    1 oz cream of coconut
    4 oz pineapple juice
    1 oz orange juicepineapple-coco-lopez

    Shake all ingredients in a shaker until nice and frothy. Strain over crushed ice in a Tiki mug or Collins glass and garnish with a chunk of fresh pineapple…an orange wheel and cherry are nice with it, too.

    Painkiller Tiki Bar, NYC

    Many of have probably heard of this drink in the last year as it, and an NYC Tiki Bar that went by the same name, made minor headlines when Pusser’s sued the New York City Tiki bar “Painkiller” over rights to the name. It seems what Pusser’s was really pussed-off about was that they weren’t using their brand of rum…again, whatever. The bar had to comply with Pusser’s demands, and is now called PKNY. The REAL news to this story is that…hey! Another Tiki Bar opened in New York City! From what I’ve read it’s not a traditional Tiki Bar, but is still keeping the spirit alive.

  • The Bayou Slime Cocktail – Your Weekend Tiki Drink Recipe

    Posted on October 14th, 2011 "Tiki Chris" Pinto 3 comments
    The Bayou Slime

    The Bayou Slime

    With Halloween fast approaching, it’s imperative to have a spooky cocktail or two waiting in the wings. Zombies, Blue Devils and Vampire’s Blood Martinis are perfect for the Halloween-decorated Tiki Bar, but to really raise the “bar” you need a nice gooey

    Bayou Slime

    A true Tiki drink, the Bayou Slime mixes rum with spiced cordial syrup and fresh mint to give you a drink that’s both tasty and kind of gross.

    Ingredients:
    •    2 oz Dark Rum
    •    6-8 fresh mint leaves
    •    1/2 oz Fee Brothers Spiced Cordial Syrup
    •    1 egg white

    Our house is fully decorated for Halloween. Now we just need to mix the drinks.

    Our house is fully decorated for Halloween. Now we just need to mix the drinks.

    Muddle mint leaves together with the syrup. Make sure the leaves are crushed. (Save a few leaves for the garnish) Throw everything together in a shaker with ice and shake it up real good. Strain into a martini glass and add some fresh crushed mint leaves on top as a garnish. The egg makes the concoction kind of frothy and slimy, and the mint makes it look like it’s covered in moss. To make it even spookier, add a couple of drops of green food coloring, or serve in one of those cool skull Tiki mugs.

    Happy Halloween!

    -Tiki Chris, reporting from the Haunted Castle

  • More Rum, More Noir – The Rum Noir, Your Weekend Tiki Cocktail

    Posted on August 19th, 2011 "Tiki Chris" Pinto No comments
    The Rum Noir, a Tiki Lounge Talk original

    The Rum Noir, a Tiki Lounge Talk original. Kool Tiki mug by Tiki Diablo.

    Since the other day was National Rum Day, I had to experiment with a few goodies to see if I could come up with something new. Well kids, I did. First I tried some of the Appleton Estate and El Dorado rums mixed with coke and lime. Now, I know some of you will say this is a big waste of such great rums. But the flavor was unique, dark and really very enjoyable. Equal parts of each rum in a tall glass with ice, add in coke and stir. Add fresh lime a little squeeze at a time.

    But it didn’t stop there. I needed to make something my Tiki friends (that’s you) would consider worthy of the drink log. So, after a few experiments…

    The Rum Noir

    surfaced as the winner.

    1 oz Appleton Estate Rum

    1 oz El Dorado Demerara Rum

    1/4 oz cinnamon schnapps (the hot stuff)

    1 oz orange juice

    1/2 oz fresh lime juice (adjust to taste)

    2-4 drops bitters

    Splash of Coke

    Put everything into the shaker (except the soda) with ice and shake it up real nice. Pour into a tall Tiki mug with ice, add a splash of coke. Garnish with a lime wedge and orange slice. This recipe is pretty close to a planter’s punch, with a little kick. It’s called the Rum Noir because of the dark rum, and because I invented it while pulling the trigger on the print version of my latest swingin’ book, A Flash of Noir, which is now available in Print, for Kindle and for Nook. Check it out ;)

    -Tiki Chris P. reporting from Pirate’s Cove Tiki Bar at Tiki Lounge Talk, the web-lounge for swingin’ chicks and kool vintage hipsters.

  • Celebrate National Rum Day!

    Posted on August 16th, 2011 "Tiki Chris" Pinto 3 comments

    gosslings-black-sealToday, August 16th is National Rum Day. Now, I’m not exactly sure why it’s National Rum Day. As a matter of fact, after extensive research I can’t find anyone claiming this holiday, how it got started or why it exists. But who cares? It’s a great excuse to imbibe our favorite Tiki Cocktails made with the spirits of the Caribbean!

    Here’s the link to Tiki Lounge Talk’s Exotic Cocktails page, most of which are made with rum.

    And here’s a link to International Exotic Cocktail Day, which is coming up fast!

    Aloha & Mahalos from the Tiki Bar!
    -Tiki Chris P.

    BTW: There’s a lot of rum getting slurped down in Murder on Tiki Island!