It's Tiki Time! Yummy Drink Recipes

[Betty Red {PL Team / Madam}]

I was going through the new issue of Fine Cooking (issue 106) and came across these fun Tiki drink recipies & thought I would share!

LIFT_OFF
This drink was invented by Blair Reynolds - a bartender at Thatch Tiki Bar, in Portland, Oregon.
(Serves 1)

1 1/2 fl. oz. (3 Tbs.) dark Jamaican Rum, preferable Aplleton Estate Extra
3/4 fl. oz. (1 1/2 Tbs.) 151-proof rum, preferable Lemon Hart Demerara
1/2 fl. oz. (1 Tbs.) fresh orange juice
1/2 fl. oz. (1 Tbs.) cinnamon syrup, preferably Trader Tiki's
1/4 fl. oz. (1/2 Tbs.) falernum, preferably Fee Brothers
1 dash Angostura bitters
Crushed ice
For Garnish
1 small plain crouton
1/2 fl. oz. (1 Tbs.) 151-proof rum
1 juiced lime half, scraped clean

Combine the rums, lime and orange juices, cinnamon syrup, falernum, and bitters in a 12-oz. double old-fashioned glass or a wide mouth tiki mug with 1 cup of crushed ice. To garnish the drink, soak the crouton in with the rum and put then put crouton into the lime shell. Set the lime on top of the ice and set the crouton on fire with a long match or a lit wooden skewer. Serve with a straw, but be careful not to get to close to the flame.

Barbary Swizzle
The drink's creator, Jeff "Beachbum" Berry, a cocktail historian and author of five tiki cocktail books, calls this brew a "cross-pollination of tiki with Morocco," since it fuses classic tiki ingredients with Moroccan mint tea.
(serves 1)

3/4 fl. oz. (1 1/2 Tbs.) fresh lemon juice
1 1/2 fl. oz. (3 Tbs.) Moroccan Mint Tea (recipe below)
1 1/2 fl. oz. (3 Tbs.) gold Jamaican rum, preferably Appleton Estate V/X
1 tsp. dark Jamaican rum, preferable Appleton Estate Extra
1/4 fl. oz. (1/2 Tbs.) club soda
Crushed Ice
3 large mint sprigs

Pour the lemon juice, tea, rums and soda into an 8 to 11 oz. Collins glass that's 2/3 full of crushed ice. Hold the handle of a swizzle stick, an up-side down dark wooden spoon or bar spoon between your hands, sliding one hand back and forth to rotate the stirrer rapidly until the drink is chilled, about 10 seconds. Add more crushed ice to fill the glassand stir to mix. Garnish with the mint sprigs, julep style.

Moroccan Mint Tea
Yields 2 cups (enough to make 10 drinks)

4 Mint tea bags, preferably Numi brand Moroccan Mint
2/3 Granulated sugar

Steep the tea bags in 2 cups boiling water for 30 minutes. Discard the tea bags and stir until the sugar is dissolved.

Chi Chi Pache
Created by Martin Cate of Smuggler's Cove in San Francisco, this drink is reminiscent of a creamy pina colada with a hint of spice.
(Serves 1)

2 fl. oz. (4 Tbs.) vodka
1 1/2 fl. oz. (3 Tbs.) 100% Pineapple juice, not from concentrate
1 fl. oz. (2 Tbs.) coconut cream, preferably Coco Lopez
1 tsp. pimento dram, preferably St. Elizabeth Allspice Dram
1 dash Angostura bitters
Cracked ice
1 cinnamon stick

Pour the vodka, pineapple juice, coconut cream, pimento dram and bitters into am 18 to 20 oz. cocktail shaker filled with cracked ice. Shake lightly and strain into an 8 to 11 oz. Collins glass filled with more cracked ice. With a nutmeg grater, grate a little of the cinnamon stick over the drink. Garnish with the cinnamon sticks.

Enjoy!

[Aubrey London {Madam}]

MMMM those all sound super refreshing, especially the Barbary Swizzle..Thanks for sharing this Betty!!! - XOXO Aubrey

[Hyla Leah {★}]

That sounds.. deelish!! I need a glass of one of those adult beverages!