Categories
Tiki

The World’s 15 Most Important Tiki Bars

Tiki cocktail on bar

Punch magazine has accomplished a feat worth cheering. They have put together what is, in my opinion, the most impressive list of “The World’s 15 Most Important Tiki Bars” that I’ve yet to see.

It helps that their panel of experts includes the top people in the field, including Sven Kirsten, Martin Cate, Jeff “Beachbum” Berry, and others. If you want to know what’s the best, you ask the people who are the best. And that’s exactly what they did.

Really, the only bar I can think of that they omitted is the “original” Trader Vic’s location in Emeryville. It’s not the first iteration of the bar, but it is the location that Vic himself opened in 1972, and it’s been the chain’s flagship operation ever since. It might not be the best restaurant/bar you’ll visit, but it’s still a damn fine Tiki operation, steeped with history.

Sadly, the only location on the list that I have visited is the Mai-Kai, a one-of-a-kind feast for the senses masquerading as a restaurant. I hope to cross another off my list next month, though, when I’m in Los Angeles. (That location, of course, would be the Tiki-Ti.)

I don’t have a bucket list, but if I did, this collection would make a very nice start.

 

Categories
Recipes

Cocktail Recipe: Mai Tai-IPA

You folks know that I love Tiki drinks, and that the regular Mai Tai is one of my favorites. Here’s an interesting twist on the classic that includes Indian Pale Ale. Sounds strange, I know. But including beer in cocktails is a popular trend right now.

Bartender-turned-author Jacob Grier literally wrote the book on beer cocktails. It’s called Cocktails on Tap: The Art of Mixing Spirits and Beer and it’s a fascinating book with a lot of good recipes.

Take a look at what he’s done here with Trader Vic’s creation.

Mai Tai-IPA

Mai Tai-IPA

Ingredients

  • 1 1/2 oz. IPA Beer
  • 1 oz. Aged Rum (such as El Dorado 8)
  • 1 oz. White Rum (such as El Dorado 3)
  • 1 oz. Fresh Lime Juice
  • 3/4 oz. Orgeat Syrup
  • 1/2 oz. Orange Curacao
  • Maraschino Cherry, for garnish

Instructions

  1. Shake everything with ice (including the beer), then strain into an ice-filled glass. Garnish with a cherry.

Notes

Recipe from Jacob Grier's "Cocktails on Tap."

Co-created by Ezra Johnson-Greenough.

Photo credit: David L. Reamer

https://professorcocktail.com/2015/08/20/cocktail-recipe-mai-tai-ipa/

Categories
Bars

3 Dots and a Dash: Tiki Bar Pop-up Comes to D.C.

3 Dots and a Dash

For one night only, a pop-up of Chicago’s great Tiki bar, 3 Dots and a Dash, is coming to Washington, D.C.

Sunday, February 15, 2015 from 7:00pm to 2:00am

Café Saint-Ex
1847 14th Street NW
Washington, DC 20009
Google Maps

The evening is hosted by Bar Pilar’s Owen Thomson and Hank’s on the Hill’s Jason Strich.

Here are the details on Facebook.

I hope to be there. How ’bout you?

Categories
Recipes

Cocktail Recipe: Mojito

Mojito

Mojito

Ingredients

  • 1 1/2 oz. White Rum
  • 2 tsp. White Sugar
  • 3/4 oz. Fresh Lime Juice
  • 3 Mint Sprigs (leaves and stems)

Instructions

  1. In a tall glass, gently muddle two mint sprigs with sugar and lime juice. Add a small amount of club soda and stir until sugar is dissolved. Add rum and stir. Add ice cubes, then top with club soda. Stir briefly. Garnish with a mint sprig.

Notes

  1. This is the Cuban-style preparation -- both the stems and leaves of the mint are used,
  2. Simple syrup (3/4 to 1 oz.) can be substituted for the white sugar, if desired.
  3. For best results, use a dry Cuban-style rum such as Caña Brava, Flor de Caña Extra Dry, or Ron Matusalem Platino

https://professorcocktail.com/2014/04/21/cocktail-recipe-mojito/

Categories
Recipes

Cocktail Recipe: Hurricane

Hurricane

Hurricane

Ingredients

  • 3 oz. Dark Rum
  • 1 oz. Fresh Lemon Juice
  • 1 oz. Orange Juice
  • 2 oz. Passion Fruit Syrup
  • Orange Half-Wheel, for garnish
  • Maraschino Cherry, for garnish

Instructions

  1. Shake hard with ice, then strain into a Hurricane (or other tall) glass filled with fresh ice. Garnish with an orange half-wheel and a cherry (known as a flag).

Notes

This recipe is adapted from the original version that used to be served at Pat O'Brien's bar in New Orleans.

https://professorcocktail.com/2014/03/04/cocktail-recipe-hurricane/

Categories
Recipes

Cocktail Recipe: Bitter Storm

Bitter Storm

Bitter Storm

Ingredients

  • 3/4 oz. Bourbon Whiskey
  • 3/4 oz. Fernet-Branca
  • 1/2 oz. Cherry Heering
  • 1/2 oz. Pear (Poire William) Brandy
  • 1/2 oz. Orgeat Syrup
  • 3/4 oz. Fresh Lemon Juice
  • Lemon Peel, for garnish

Instructions

  1. Shake with ice, then strain into a tall glass filled with fresh ice. Garnish with a lemon peel.

Notes

Adapted from a recipe served at Napa Rose, located in Disneyland Resort.

https://professorcocktail.com/2014/03/04/cocktail-recipe-bitter-storm/

Categories
Books

Recent Additions to Professor Cocktail’s Library

Cocktail and Spirits BooksThere is a rich tradition of fascinating and useful books about cocktail and spirits, dating back to at least the mid-19th century when “Professor” Jerry Thomas published the world’s first cocktail guide.

I’ve been steadily building my collection over the past few years, some of which I’ve reviewed here on the site, and more of which I’d like to. I’m also regularly adding new books to the library — and here is the latest batch.

Dave Stolte – Home Bar Basics (and Not-So-Basics)
Harry McElhone – Barflies and Cocktails
Jamie Boudreau and Canon – The Pacific Northwest’s Gentleman’s Companion
Gary Regan – The Negroni: A gaz regan Notion
Warren Bobrow – Apothecary Cocktails: Restorative Drinks from Yesterday and Today
David A. Embury – The Fine Art of Mixing Drinks
Jason Kosmas and Dushan Zaric – Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined
Tony Conigliaro – The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes
David Wondrich – Esquire Drinks: An Opinionated & Irreverent Guide to Drinking With 250 Drink Recipes
Jeff Berry – Beachbum Berry’s Potions of the Caribbean
Stew Ellington – 901 Very Good Cocktails

Lots of good reading ahead!

Categories
Recipes

Cocktail Recipe: Tiki Bowl

Tiki Bowl

Tiki Bowl

Ingredients

  • 1 oz. Light Rum (such as Cruzan, Flor de Caña or Caña Brava)
  • 1 oz. Dark Jamaican Rum (such as Appleton Estate, Coruba or Myers's)
  • 1 oz. Brandy or Cognac
  • 2 oz. Orange Juice
  • 1 1/2 oz. Fresh Lemon Juice
  • 1 oz. Orgeat Syrup
  • 6 oz. Crushed Ice

Instructions

  1. Blend ingredients at high speed (or shake hard) for 10 seconds. Pour into a Tiki bowl for two, and fill the remainder with ice cubes. Garnish with a gardenia.

Notes

From Trader Vic's Bartender's Guide.

https://professorcocktail.com/2014/02/25/cocktail-recipe-tiki-bowl/

Categories
Books

Get Your Signed Copy of “Professor Cocktail’s Zombie Horde”

The print edition of Professor Cocktail’s Zombie Horde: Recipes for the World’s Most Lethal Drink has been available for a while now, and sales have been good. (Thanks to all of you!) But I know that at least a few of you were interested in getting a signed copy. Now you can.

I’ve opened up a store on StoreEnvy to sell Professor Cocktail merchandise. At this point, the only thing available is Professor Cocktail’s Zombie Horde, but that may change in the future. You can get the book signed, or even get it inscribed if you want. I’ll write basically anything as long as it’s at least somewhat tasteful. Or I can come up with a pithy comment of my own. (See the website for details.)

It’s still a couple bucks cheaper to buy it from Amazon. But if you’d like a signed or personalized copy, this is the only way to get one.

Zombie Horde Print Front   Zombie Horde Print Rear

Categories
Recipes

Cocktail Recipe: Donga Punch

Donga Punch

Donga Punch

Ingredients

  • 2 oz. Rhum Agricole (aged)
  • 1 1/2 oz. Don's Mix*
  • 3/4 oz. Fresh Lime Juice

Instructions

  1. Shake all ingredients with crushed ice, then pour unstrained into a tall glass. Top with more crushed ice, if necessary.
  2. *Don's Mix is one of Don the Beachcomber's "secret ingredients." It is composed of two parts white grapefruit juice and one part cinnamon syrup.

Notes

Originally created by Don the Beachcomber in 1937, this drink was rediscovered by Jeff "Beachbum" Berry.

https://professorcocktail.com/2014/01/30/cocktail-recipe-donga-punch/