#tikiproblems

Chi-Chi

A fun tropical drink, the Chi-Chi is no more than a rum and pineapple juice mixer. The thing that stands out here is blackberry brandy used as a floater. For some reason you see blackberry brandy in tiki cocktails, used almost exclusively as a floater. There are really no brandies made from blackberry juice. The flavor come from natural or artificial additives in a brandy or sugary liqueur. You can use these store bought versions; I made my own blackberry brandy by cooking a blackberry syrup and adding it to cognac. It's pretty smooth and fruity, and it is at least made from real stuff.

Kaituer Swizzle (Smuggler’s Cove Recipe)

The Kaiteur Falls in Guyana are a Niagra-scale waterfall on the Caribbean island. The Swizzle may have some of its origins--at least its preparation--in the island itself. The important part of the recipe, however, is the use of Guyana rum like Pusser's. This is a small batch pot still rum with lots of character. It's further spiced by falernum and Angostura bitters. It is key to a Swizzle to use crushed ice and to stir using a Swizzle stick or bar spoon. Keep up the stirring and adding ice until the glass freezes over. Another important part of preparation is the napkin wrap. Open a beverage napkin and fold two opposite corners to make an obtuse isosceles triangle. Fold the top of the short side down to create a band. Wrap and tie this band around the glass. You can see my napkin wrap has chickens on it. Not at all inappropriate when considering that this is a Guyana drink.

Honolulu Cocktail

The Honolulu Cocktail is pretty much a tiki cocktail. It is complex, tropical and bittersweet. The point, though was to do this in a cocktail glass so that it was fashionable or easy to do in a non-tiki restaurant. I've done it both up and in a tiki mug for this recipe. The difference is really just a matter of ice and garnishes.

Freefall (Tiki Version)

This is a great tropical scotch drink. I've done it many times to prove that scotch and pineapple juice are awesome together. This time, I went all out and used crushed ice and mint. A tall pilsner glass also makes a big difference with presentation.

2 oz. scotch

2 oz. pineapple juice

1 oz. creme de cacao

mint sprig

Orange Oasis (Tiki Version)

There's something about the name and ingredients of the Orange Oasis that calls for a tiki mug. It doesn't require any changes in how the drink is prepared except for the form of the ice, which is obviously better when crushed. Adding Cherry Heering to orange juice makes a brown swill. You don't really want to see that through the glass, and it doesn't fit with the Orange theme of the drink. It isn't orange, its brown! So the Tiki Mug saves the day! Use crushed ice to shake and a strainer with an open finish to pour the ice and liquid into the tiki mug. Top it with more crushed ice and you have a tropical escape in a glass.

The Expedition (Smuggler’s Cove Recipe)

This is one bold and richly flavored Tiki. It suggests an expedition that involves the Americas as well as the exotic east with its spices, honeys, rums and syrups. As an example of the care I took to make it, the bottles displayed in the background are all the liqueurs and syrups I made to pull this cocktail off.

Tradewinds (Smuggler’s Cove Recipe)

This is a 1970s tiki cocktail that the famous mixologist Beachbum Berry adapted. It certainly is tropical with coconut cream and falernum. Apricot liqueur also makes the drink sweet and complex. You can put this in a tiki mug or a Collins glass, or substitute dry gin for the rum.