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  • Vintage Cocktail Recipe: Negroni (Campari)

    Posted on March 18th, 2013 "Tiki Chris" Pinto 1 comment

    time-for-cocktailsYou may have noticed I refrained from delving into the myriad cocktail concoctions that have sprung up in the last few years in response to St. Patrick’s day. Although Medori Martinis and Baily’s-laced White Russians might be “St. Paddy’s” for some, for me unless you’re drinking Irish Whisky, Guinness or green-tinted beer, you’re not doing it right.

    That aside, I felt I owed my readers a true Vintage cocktail recipe. So this week we’re featuring Campari, with its most famous cocktail, Negroni.

    The story of the Negroni (by most accounts) dates back to the 1920s, when Count Cammillo Negroni ordered an Americano (Campari, Vermouth and Soda) with Gin in place of the fizzy stuff, at Caffe Casoni in Florence, Italy. The stronger drink caught on, and became a favorite of Continentals and Americanos alike.

    Campari on its own is bitter, and I personally don’t have a taste for it. But mixed up the right way, you’ve got a very good, old-style drink that will instantly remind you of what things were like before flavored vodkas ruined everything.


    • 1 1/2 oz sweet vermouth
    • 1 1/2 oz Campari
    • 1 1/2 oz gin
    • Orange slice or twist for garnish



    Build in a large rocks glass or Old Fashioned glass with ice cubes, starting with the Campari, then the Vermouth, then the gin. Give it a couple of stirs with a glass rod and add the orange slice. Can also be shaken with ice and strained into a cocktail glass.

    Here’s the recipe for The Americano:

    • 1 oz Campari
    • 1 oz sweet vermouth
    • Club soda
    • Orange slice for garnish

    Build in a large rocks glass or Old Fashioned glass with ice cubes, starting with the Campari, then the Vermouth, and give it a quick stir. Top off with soda, garnish with orange. This can also be built in a highball glass with more soda.

    You can squeeze a little extra orange in either, to taste.

    Cent’ Anni!

    -Tiki Chris reporting from the Palazzo, where they speak Italian at the Tiki Bar.

  • Your Weekend Tiki Cocktail: The Bela Lugosi, via Kahuna Kevin!

    Posted on March 26th, 2011 "Tiki Chris" Pinto 2 comments
    The Bela Lugosi by Kahuna Kevin

    The Bela Lugosi by Kahuna Kevin

    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…

    The Bela Lugosi (© Kahuna Kevin)

    (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!”

    Kahuna Kevin's Tiki Drinks

    Kahuna Kevin's Tiki Drinks

    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 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…

    Coco-Nut Cocktail in a Coconut

    Coco-Nut Cocktail in a Coconut

    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.