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Saturday: Dueling Surf Show
This Saturday, March 5th, at 9:00 PM two surf bands will take the stage in Milwaukee at Kochanski’s Concertina Beer Hall. It will be The Cocktail Preachers Vs. The Revomatics. The bands will be playing alternating sets in a dueling surf show. Your’s truely, Damon @ Let’s Tiki, will be there so stop by, listen to some surf music and say hi!
The Start of a Tiki Adventure: Beachcomber’s Gold
The other night I caught the tail end of Julie and Julia. If you aren’t familiar with the movie it is about a woman who goes through Julia Child’s cookbook making each recipe and blogging about it. I thought that might be fun to do with Beach Bum Berry Remixed, which is the ultimate guide to Tiki cocktails.
I’m not expecting any fame like in the movie. It will just be fun to take a walk through the history and flavors of Tiki cocktails. I’m going share my thoughts and impressions about each cocktail, and I’d love to hear your opinions too. I’m not going to share the recipes. Beachbum Berry spent a lot of time putting this book together, and it’s not my place to give the recipes away. If these cocktails sound good to you buy the book. I have a link to it on your left.
The Beachcomber’s Gold is a recipe from Don the Beachcomber. Actually, there are three recipes for the Beachcomber’s Gold. The Chicago version, the Waikiki version, and the Hollywood/Palm Springs version. All three are very different from each other. The one thing they have in common is how they are served. All three are served in a Champaign saucer with an ice shell.
The ice shell was unique and fun to make. You just shave some ice and put it in the glass. Then using a spoon press the ice against the outside of the glass. The ice should start to rise up a bit outside of the glass. Then, freeze the glasses with the ice overnight. I used some wine glasses and martini glasses since I didn’t have any Champaign saucers. They worked just fine, and it was a unique way to chill a drink.
Beachcomber’s Gold WaikikiThe Chicago version is made with light rum, vermouth, Pernod, and Bitters. It had a strong anise and vermouth flavor. I wasn’t a big fan. It really didn’t feel Tiki at all to me. I guess you can leave it to Chicago to call something tiki just because it has some rum in it. I didn’t even finish it.
The Waikiki version was better. It called for light and gold rum, lime juice, passion fruit juice, honey, and bitters. I used passion fruit syrup instead of juice. I have no idea where to find passion fruit juice. The lime, passion fruit, and honey blended well with the rum. It wasn’t amazing, but it wasn’t bad.
The Hollywood/Palm Springs version was pretty good too. It had lime juice, sugar syrup gold rum, dark rum, Pernod and almond extract. After trying the first version I wasn’t too excited about more Pernod. However, this cocktail had an interesting complex flavor. The drink had a kind of daiquiri flavor with the rum and lime juice, but the Pernod and almond extract made a great addition to the cocktail. The Pernod wasn’t overpowering this time, and was a nice addition.
Beachcomber’s Gold Hollywood/Palm SpringsIt was fun sampling three very different versions of the same drink. The ice shell was a lot of fun and made for a unique experience. If I had to pick a favorite it probably would be the Hollywood/Palm Springs version. I love a cocktail with several flavors that combine to make something unique. It is like an orchestra. You could play the same song with just a piano, but the sound is amazing when you have all the different instruments playing.
How to Make an Amazing Scorpion Cocktail
A while back one of my friends on Facebook, Elliot, asked how to make a good Scorpion, because the ones he makes don’t turn out all that great. We’ve all been there. I’ve poured some absolutely horrible cocktails. So, I thought I would finally do some taste testing and provide some tips.
The Scorpion was invented by Trader Vic and is normally served in in a scorpion bowl (above). A scorpion bowl usually serves more than one person.
First, I tried the classic Trader Vic’s Scorpion recipe. It has silver rum, brandy, orange juice, lemon juice, and orgeat syrup. For my taste test I decided to try the single serving recipe that I found in the book Trader Vic’s Tiki Party!: Cocktails and Food to Share with Friends. This was a mighty strong concoction. The rum and brandy comes through really strong. There is a lot more brandy and alcohol in general in this version compared to the full scorpion bowl. The orange and lemon gave a nice citrus flavor and the orgeat syrup helped cut down on the boozy taste. I realize it is a Scorpion and needs to have a sting, but the whole thing seemed a bit off balance. I can’t say I have a new favorite here.
The Luau ScorpionNext, up was the Luau Scorpion. This recipe hails form the Luau of Beverly Hills, and dates back to 1958. I found the recipe in Beach Bum Berry Remixed. This version has gold rum, gin, brandy, orange juice, lime juice, orgeat syrup, and sugar syrup. This scorpion is far superior to to the first. The gin adds an interesting level of complexity to the drink. It isn’t overpowering, but blends well with the rum and citrus. The lime juice seems to work better versus the lemon juice in the first recipe. There is a little more syrup in this version, but it isn’t too syrupy or sweet. It really is the perfect balance, and it still give a fun little sting. The Luau Scorpion is going to be the standard scorpion served in my Tiki bar from now on.
Tips for an Amazing Scorpion
As always for Tiki cocktails, use fresh juice.
Buy the fruit and juice them yourself. It’s amazing what a difference that makes!
Use Quality Booze
Again, this can make a big difference. I used Korbel Brandy, and Rehorst Gin. Rehorst is a Milwaukee Gin, but any quality Gin will do. Different brands of Brandy can be very different. So be sure to stick with a good one. You can’t go wrong with Korbel.
Watch Your Measurements
With a lot of classic Tiki cocktails sloppy measuring can change the drink significantly. So if it isn’t tasting good make sure you are measuring correctly.
It’s not difficult to make great Tiki cocktails. Give the Luau Scorpion a try. Now, you are probably looking for the recipe. I don’t think it’s right for me to give all the recipes out of these books. People worked hard to put them together. So if you want the recipes buy the book and support Tiki culture. I have links to them on Amazon over on the left side of the page. If you really don’t want to buy the book I’m sure Google will help you find the recipe.
I hope this helps Eliot! If you have a Tiki cocktail question let me know. I’ll do my best to answer it.
Mahalo!
Damon
Caipirinha: The National Cocktail of Brazil
I recently paid a visit to Cubanita’s in Milwaukee, WI. Cubanita’s is an excellent Cuban restaurant. I highly recommend them. Their food is amazing and they make the best Mojito in Milwaukee. However, I wanted to try something different the night I was there. So, I ordered a Caipirinha. I never had a Capirinha before, and was excited to try it. This Brazilian cocktail has the perfect blend of lime and sugar. It was an extremely smooth and tasted a lot like limeade. I could have drank them all night long, but one Caipirinha hit me harder than several drinks typically would.
After having that strong mysterious drink I needed to do some research to figure out what was in that thirst quenching libation. The Capirinha is very popular in Brazil, and from what I read it is beginning to gain popularity all over the world. A Caipirinha is made with three ingredients, Cachaça, lime wedges, and sugar. Cachaça, which is the most popular distilled spirit in Brazil, is made just like rum. The main difference is fresh sugar cane is used instead of molasses. Also, unlike rum, Cachaça is not usually aged very long, if at all.
To make a Caipirinha you will need:
- 1/2 of a lime cut into four wedges
- 2 tsp sugar
- 1 1/2 oz Cachaça
To make the Caipirinha:
- Put the lime wedges and sugar into an old fashioned glass. Muddle the lime wedges to release the juice and oils from the limes.
- Fill the glass with crushed ice and add the Cachaça.
- Cover the glass with a cocktail shaker and shake well.
- Pour the cocktail back into the old fashioned glass and serve.
I’m going to have to pick up some Cachaça, and make some more of these. They would be excellent on a hot summer day. Thank you Brazil for this delicious cocktail!
Red Robin Mai Tai… Meh
;)
Red Robin Mai TaiAs Let’s Tiki, I feel it is my duty to sample the world’s Mai Tais whenever I come across them. Even, when better judgement says not to. You just never know; a good Mai Tai could be found at a very unexpected location. So, when I was at Red Robin this week the bartender put a drink menu in front of me and the first thing I saw was their Mai Tai. So I ordered one so I could report back to all of you.
The Red Robin Mai Tai was cute looking. They poured a lot of Grenadine in the bottom of the glass to give it a cute smile and floated some dark rum at the top to give the little Mai Tai man a hat. Unfortunately, the cute look was the best part of the Mai Tai. It was very sweet, weak and just tasted a lot like pineapple juice and Grenadine. So, as I suspected I don’t need to ever have one of those again. At least the Mai Tai was cute looking. I realize they need to cater to a main stream audience. Oh well.
I had the Burnin’ Love Burger for dinner. That was pretty good. It was a cayenne pepper seasoned beef patty with fried jalapeno rings, salsa, pepper jack cheese, and Chipotle Mayo. So if you are at Red Robin and you like a little spice give the Burnin’ Love Burger a try. Don’t worry it isn’t super spicy.Update on Saturday, February 19, 2011 at 8:36AM by Let’s Tiki
I have a small correction to my post. The rum floating on the top wasn’t his hat. It was his hair. I stand corrected. 🙂
At Random: Classic Cocktails in a Retro Setting
At Random is a classic cocktail bar in Milwaukee, Wisconsin that has been in operation since 1965. Noting has changed since the renovations that converted the corner tap into a romantic cocktail lounge.
The decor is a fun snapshot of the late 1960s. You have to check out the vintage electric fireplaces. There are plenty of little booths for a romantic night out. Just watch out for the clown pictures. They can be a bit creepy. Overall, the place is very warm and inviting.
At Random serves a long list of classic cocktails. As usual, I started with a Mai Tai. When I got the drink I was surprised at how big it was. It was deliciously sweet, and tropical.
For my next drink I had a fog cutter. I really enjoyed the Fog Cutter. The spices really stood out in this drink. It was very unique and unlike anything I have had before.
At Random’s signature drink is the Tiki Love Bowl. The Tiki Love Bowl is a secret concoction of rums and fruit juices that is lit on fire. The tradition is for the couple to hold hands while drinking the Tiki Love Bowl. Your cocktail waitress will make sure that the tradition is upheld. Our bartender Randy was kind enough to pour us a sample of the Tiki Love Bowl.
;)
Mai TaiBesides Tiki Cocktails they also serve a varity of blended and ice cream drinks. When was the last time you had a Brandy Alexander? The snickers bar drink tastes exactly like a snickers bar.
I was there on a Wednesday night and there was a fair crowd considering the amount of snow that got dumped on Milwaukee a few days prior. I’m told that on Friday and Saturday nights the place is packed.
After 45 years the owners are still very active. You can find them tending bar and waiting tables. I had a great time taking a step back into a bygone time, and having some classic cocktails. I can’t wait to get back and sample more of the menu.
How to Make a Passionate Kiss Cocktail
Looking to celebrate Valentine’s Day with a tropical drink? Woo your sweetheart with a Passionate Kiss. As with many cocktails there are many variations on a recipe, but here is one common recipe that is pretty good. To make a Passionate Kiss put the following in a cocktail shaker:
- 1 cup Ice
- 1 oz Southern Comfort
- 1 oz Chambord
- 1 oz Peach Schnapps
- 4 oz Pineapple Juice
Shake the ingredients together really good. This will make the drink foam up really nice when you pour it into the glass.
Nothing says, “I love you.” Like a tropical drink.
How to Make a Milwaukee Mai Tai
;)
What is a Milwaukee Mai Tai you may ask? Well, it is a Mai Tai made with Milwaukee’s own Roaring Dan’s Rum. Roaring Dan’s rum is made by The Great Lakes Distillery in Milwaukee, WI. They have only been around for a few years, but their award winning Vodka and Gin have become very popular through out the Midwest.
Roaring Dan’s Rum, which was released in June, is distilled with pure Wisconsin Maple Syrup giving it an excellent maple flavor. The maple goes really well with the oak and bourbon barrels that it was aged in. It also has a hint of caramel.
The rum is named after Roaring Dan Seavey. The only man to have ever been charged with piracy on the great lakes. What would a rum be without a pirate? As the story goes, Roaring Dan stole a ship on Lake Michigan and a government revenue ship was sent to capture him. One warning shot from the cannon was all it took for him to surrender. He was then transported to Chicago to face charges. Mysteriously, those charges were dropped.
To make a Milwaukee Mai Tai fill your cocktail shaker with:
- 1 cup crushed ice
- 2 oz Roaring Dan’s Rum
- 1/2 oz Cointreau
- 1/2 oz fresh lime juice
- 1/2 oz Orgeat syrup
Shake well, until the outside of the shaker is frosted. Pour unstrained into a cocktail glass. The Milwaukee Mai Tai is quite delicious. The oaky maple rum goes well with the Cointreau and lime juice. The Orgeat syrup adds a nice touch of sweetness.
If you are ever in the Milwaukee area I would encourage you to stop by The Great Lakes Distillery. They give tours and for only a couple bucks you can sample their wide variety of products. It’s always a great time.
Mahalo!
Mahalo Virtual Tiki Partygoers
;)
I wanted to give a great big mahalo to all of you that attended our first Virtual Tiki Party! I had an excellent time meeting all of you and chatting with you. The Tiki Community is such a great group of people. I feel so lucky to be a part of it. Thank you for bearing with me as I figured out the technology for the first time. I have some great ideas on how to make it more interactive so it is even better next time. If you attended I would love to get your feedback, positive or constructive criticism, so I know how I can improve. Stay tuned for the next Virtual Tiki Party!
;)
Mahalo,
Damon
Tiki Bar Review: Tiki Terrace
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Tiki Terrace Dining RoomLast week I visited the Tiki Terrace in Des Plaines, IL. Des Plaines is just a short drive from downtown Chicago. I went there for lunch on new year’s eve. From the outside I would have never guessed what waited for me inside. The Tiki Terrace was adorned from floor to ceiling. It felt like I had just stepped into a tropical tiki jungle. Come to find out later from our waitress that the owners, three brothers, had hand carved and created the many Tikis throughout the restaurant.
Arriving late, we got a table and our waitress, Diana, told us that the kitchen would only be open for a few more minutes, but they were nice enough to stay open to make us lunch still. To start out I had a Mai Tai. The Mai Tai wasn’t your traditional Trader Vic style Mai Tai, but it was still very good. It was sweet with an orange flavor, and you could also taste dark rum, and Orgeat Syrup.
;)
Tiki Terrace Mai TaiAfter the Mai Tai I had a Tropical Itch. The Tropical Itch had a Cherry, Pineapple, Rum flavor and was quite delicious as well. My third drink was a Vanilla Ginger Martini. The drink menu says they make their own vanilla bean and ginger flavoring every week. I really enjoyed the Ginger Martini it had a perfect balance of ginger and vanilla. I would definitely recommend this martini.
For lunch we started with the Pohana Pot Stickers and the Egg Rolls Bora Bora. The pot stickers were good. They had a delicious shrimp, pork filling. However, I loved the Egg Rolls Bora Bora. These made from scratch egg rolls had a very thin crispy shell that was excellent, and the filling was very meaty and tasty. These could be the best egg rolls I’ve ever had.
I had the Honolulu Coconut Chicken for my main course. It was an enormous portion of crispy, coconuty, deliciousness. We also tried the No Ka Oi Burger which was a Teriyaki glazed burger with pineapple and wasabi mayo on top. It was very good, but a bit on the greasy side.
;)
Egg Rolls Bora BoraI had a great time at the Tiki Terrace and can’t wait to get back sometime for dinner. They also have a dinner show that I want to see sometime. Our waitress Diana was very friendly. We talked to her for a while and she gave me some tips on some other great Tiki locations in the area.
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