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 February 18th, 2011 1 comment
Wow, seems like just yesterday I posted our Valentine’s Day movie special, and now it’s already Friday. I had a lot of fun ideas for this week, but life among the coconuts kind of threw me for a loop. Lots of kookie stuff going on…so without any more goofy excuses, here’s a quicky cocktail for the weekend:
The Blue Monkey
1 oz Blue Curacao liqueur
1 oz coconut rum
1 1/2 oz orange juice
1/2 oz pineapple juice
Fill a hurricane glass with ice, pour in the stuff and stir. Drape with orange, pineapple & cherry garnish, plus one of those little plastic monkeys that hangs off the side of the glass. This drink is sweeter than a lot of Tiki drink lovers dig, but you can level it our with a little more pineapple juice and some bitters.
-Tiki Chris P. reporting from the lounge at Pirate’s Cove Tiki Bar, Florida
Posted on December 10th, 2010 2 comments
Nothing says “Tiki” like a flaming skull full of Hawaiian coffee and 70%-alcohol rum. Just watching the tanned girl in the sarong pouring that blue flame of 151 into the mug from two feet above in the darkened corner of the Tiki Bar is enough to get my engine revving up something fierce. And once that hot concoction goes down…man, oh man! Heaven, Daddy-O.
Flaming Kona Coffee Grog
There are several recipes floating around for this coffee cocktail. The Mai Kai in Fort Lauderdale makes an incredible version, but they guard their secret recipe like gold (even if I could find it, I wouldn’t post out of respect for them). But I think Beach Bum Berry’s recipe really hits the spot. Maybe not the easiest drink to make, but hell, if they were easy, they would be really be exotic. Here it is:
“3 teaspoons coconut cream
¼ oz Grand Marnier
twist of orange peel
twist of lemon peel
2 whole cloves
¾ oz 151º Demerara rum
hot black Kona coffee (except no imitations)
Turn out the lights, except for enough lit candles to set the mood. Warm cloves, peels, Grand Marnier and rum in a Pyrex dish (or that fancy little pitcher made for such drinks) and ignite. Place coconut cream in Tiki skull mug, then add hot coffee and stir. Carefully spoon the flaming mixture on top; play with the flame a little to make a good show, and stir with cinnamon stick. Make sure you put out the flame before serving to already-drunk friends.
-Tiki Chris P reporting from the darkened corner of the mysterious Pirate’s Cove Tiki Bar, South Florida