Posted on October 4th, 2012 No comments
#IECD is a day for celebrating all that is great, swingin’, kool and magical about Tiki & Exotic Cocktails. Hey, there’s a day for everything now…why not have a day to celebrate something that really matters? BOOZE.
People all over the world will be celebrating this day by having an exotic cocktail (or two, or three…). Wherever, whenever, with whomever…as long as you have a Tiki drink in hand and a smile on your face.
I’ll be celebrating this day all day. After all, I invented it so I guess I should, right?
I’ll be making Zombies for my co-workers for at-work happy hour (I work at an ad agency, so liquor is ok here in moderation). With any luck and if traffic is on my side, I’ll be swinging by The Wreck Bar to see Marina the Fire Eating Mermaid’s underwater show, then will head over to the Mai Kai around 8 to drink Mai Tais and Jet Pilots, and listen to the Cutback Surf Band. Those cats can really rock old-school surf tunes.
Join the #IECD event on Facebook!
-Tiki Chris, reporting from the liquor store on the corner of Tiki Island Road and Tropical Paradise Avenue, Florida
For a list of Exotic Cocktail recipes, visit Tiki Lounge Talk’s mixed-up drinks page!
Posted on September 13th, 2011 2 comments
Not all detective stories feature a tough guy in an old fedora, lugging around a .45 caliber piece of iron and bedding every hot dame that crosses his path. One of the best and most entertaining characters in the realm of Who-dunnit mysteries is that of Hercule Poirot, the wax-mustached Belgian detective created by Agatha Christie. Without doubt in the top ten of the most famous detectives ever in print, Poirot is absolutely most known for his role in
Murder on the Orient Express.
Originally written in 1934, this masterpiece of murder was transformed into an all-star movie by director Sidney Lumet and screenplay writer Paul Dehn 40 years later. Dig this lineup:
Albert Finney Hercule Poirot
Lauren Bacall Mrs. Hubbard
Martin Balsam Bianchi
Ingrid Bergman Greta
Jacqueline Bisset Countess Andrenyi
Jean-Pierre Cassel Pierre
Sean Connery Colonel Arbuthnot
John Gielgud Beddoes
Wendy Hiller Princess Dragomiroff
Anthony Perkins McQueen
Vanessa Redgrave Mary Debenham
Rachel Roberts Hildegarde
Richard Widmark Ratchett
Michael York Count Andrenyi
Shot in an old, classic-era Hollywood style, the film is a nice diversion from some of the grittier, dirtier movies of the 1970s. It’s also a nice look back at the way life was at a time when people took trains instead of cars or planes to far-off destinations. The story is intriguing and the acting top notch, as you might expect from such a hip roster of stars.
Finney is great as the somewhat strange Poirot, playing the part much older than his actual age. And of course the ending…the resolve…is one of the most famous in history, with dozens of other books and movies borrowing from it or parodying it. (I won’t give it away here).
Don’t forget this was a book first…watch the movie, then read the book.
Food & Booze: I would suggest an aperitif, perhaps a Champagne Cocktail or Negroni to go with this upper-crust flick. Roast chicken, Brussels sprouts and Waldorf Salad should make an entertaining dinner. Then again, a pizza and beer works just as well.
Here’s the original trailer from 1974:
Tiki Chris reporting from the terminal at the Orient Express
Posted on March 26th, 2011 2 comments
There’s a new book of Tiki drink recipes on the market, kids…Kahuna Kevin’s “Why is the Rum Gone”. Wow, dig it, it’s got 40 NEW recipes the cat dreamed up himself, all rum-based and as he says, Tiki-licious. Now, I haven’t gotten the book yet so I haven’t tried any recipes, but this one on his Facebook page really caught my eye…and as a tease, he tells us the ingredients, but not the concoction…
(great name, huh?) Kahuna Kevin’s description on the FB page is as such:
“A dark, blood-red muddled raspberry sweet cocktail containing 3 strong rums, including Lemon Hart 151 Demerara and 94 Proof Blue Cane Agricole, tropical fruit juices, 3 bitters and 2 cane syrups. A perfect aperitif to compliment your raven haired midnight snack!”
Holy cats! If that doesn’t sound like something that would swing at the Tiki Bar, I don’t know what does. And believe me kids, I know what does. You can buy the book (info at http://kahunakevin.com) for 25 clams plus shipping. Looks like a very kool tome, and something Tikiphiles will be squacking about for years to come. Good luck Kevin!
Ok, since that was a sort of a cheat, I suppose the Tiki thing to do would be to slide you a recipe you can make tonight. So here’s your second Exotic Cocktail for the weekend…
The Coco-Nut Cocktail
From one of my favorite books on Tiki drinks, The Tiki Drink Book by Jennifer Trainer Thompson, this is an easy to make cocktail is very sophisticated (because it has vermouth in it)
1 1/2 oz Spiced Rum
1 oz Kahlua
1 oz Dry Vermouth
Pour everything into a shaker with ice and shake it up until frost appears on the outside of the shaker. Strain into a martini glass and serve it up. Garnish with a white tropical flower, or shaved chocolate. You can dust the rim with powdered chocolate, too. Very kool drink. Of course you can serve it in a coconut, too.
Have a nice weekend swingers! – Tiki Chris reporting from lounge.
Posted on March 10th, 2011 5 comments
The wonderful kids running The Hukilau in Fort Lauderdale, Florida are looking for volunteers to help on-site during the event. A few hours of volunteer work will get you a special 3-Day pass to The Hukilau! This can save you a lot of lettuce, lettuce you can use for more Mai Tais and Crab Rangoon.
The Hukilau 2011 is celebrating their 10th anniversary this year, so the festivities promise to be swankier than ever. It will be held mainly at the Bahia Mar Hotel in Fort Lauderdale, with additional events at Bahia Cabana, The Yankee Clipper, The Fort Lauderdale Museum of Art, The Mai Kai and more. Dates are June 9th through 12th.
Your truly, Tiki Chris will be there for the duration. I’ll be helping out this year as Vendor Coordinator, so if you’re planning on setting up a table at the event, we’ll become good friends in a short time!
See you in June!
(Note: Not all events are included in the special 3-day volunteer pass, but you get A LOT. For more information, visit the Hukilau website at http://www.thehukilau.com/2011/contact/)
Posted on March 4th, 2011 No comments
When people ask me, and they do ask me, when they say, “Hey, Tiki Chris, what drinks are the ‘most Tiki’?”, I say, “Well, Tiki friend, three drinks come to mind. The Mai Tai, The Zombie, and The Scorpion Bowl, ya dig?”
Ok, people don’t refer to me as “Tiki Chris” all that much, and I don’t actually say “ya dig” as much as I sling it around on here, but you get the point. To me, and many others, those are the Big Three of the Tiki Bar menu, The Scorpion being the stingy-est, biggest of them all. Not the easiest concoction to concoct, it sure is a lot of fun when you’ve got three chicks sipping it out of a Volcano bowl with you.
The Scorpion Bowl: The Exotic Cocktail To Die For
8 ounces of silver Rum (personally I prefer dark rum, and it gives this concoction a richer taste)
4 ounces Brandy (used something decent, not that $11 a bottle junk!)
8 ounces of orange juice (fresh squeezed is best)
4 ounces of lemon juice (you can add a little more if you want it more tart)
3 ounces orgeat syrup
2 cups of crushed ice (plus extra cubes)
Mix up everything except the ice in a big bowl, bucket, tub, whirlpool, whatever you’ve got. Toss the crushed ice in a blender for a few seconds, and add about half to your Scorpion or Volcano Bowl. Fill with the booze, add in a few cubes. Garnish with floating flowers and use those long-assed straws to drink it up. This big bowl-o-rama is best enjoyed with a couple of hip friends, some Martin Denny playing on the hi-fi, and candlelight or Tiki torches.
You’ll have to keep tasting this stuff before you pour it in for you guests, as the balance can be tricky. Too much orgeat syrup and it will be overly sweet. Too much lemon and you’ll pucker up like a duck. Fresh juices make a much better, more authentic-tasting drink (always) and will impress your friends. If you have a Volcano Bowl, add an ounce of 151 Rum to the volcano and light it up!
I got the idea for this week’s post from perusing the blog of Let’s Tiki, run by my pal Damon. He’s got a great Tiki site, with tons of info on drinks, Tiki bars, Tiki news, art, you name it, if it’s Tiki, he’s got it. Check out his in-depth post on The Scorpion here.
-Tiki Chris reporting from behind the Tiki Bar at Pirate’s Cove, the official Tiki Lounge of Tiki Lounge Talk.