Tiki Drinks: Tropical Cocktails for the Modern Bar
Nicole Weston
Language: English
Pages: 160
ISBN: 1581573022
Format: PDF / Kindle (mobi) / ePub
Try a tiki―a sweet, fruity blast from the past, updated for modern tastes
Tiki cocktails are a tasty mid-twentieth-century American classic, but their popularity suffered when syrupy drink mixes hit the scene. Now it's time to welcome them back: Food blogger Nicole Weston and mixologist Robert Sharp have brought back the fresh taste of tiki drinks, banishing the artificial syrupy sweetness of mixes for fresh fruit juices, high-quality spirits, and homemade syrups. They offer a taste of the past with traditional recipes that honor the flavors of the Caribbean, South Pacific, and the Hawaiian Islands that first inspired the tiki cocktail. Including original recipes inspired by Asian and South American flavors, Tiki Drinks is a hybrid of the old and the new; the concept may be vintage but the drinks are fresh. Drinks include delicious updates of Jamaican Milk punch using fresh cream of coconut, Siren's Elixir with fresh-squeezed lemon and guava juice, and a Hawaiian Queen Bee with locally sourced honey and garnished with juicy, fresh-cut pineapple. Of course, what's a tiki drink book without a little Hawaiian lore and style? Tiki Drinks has that, and much more. 75 color photos
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Ingredient that would have undoubtedly been as much of a tiki staple as Jamaican, Puerto Rican, and other rums if only the original tiki pioneers had been able to get their hands on some. You won舗t find this drink on any classic tiki menus, but it would fit right in with those flavors. 2 ounces cachaȱa 1 ounce Pineapple Syrup (page 151) Ɖ ounce Simple Syrup (page 150) Ɖ lime, cut into thirds 2 (1-inch) pieces pineapple Combine the lime and pineapple in the bottom of a rocks glass with the.
Juice, cane sugar, or molasses and other by-products of cane sugar production. The sugar mixture is fermented, then distilled before it is ready to drink. At this point, the rum can be bottled or aged in barrels. Unlike vodka, rum is almost never filtered, because that process removes the unique flavors that rum makers try to bring out in their spirits. White or light rums are unaged and tend to have a dry, subtle flavor when compared to aged rums, though there is a big difference between the.
The drink is smooth. Serve in a chilled Poco Grande. piɁa colada MAKES 1 A PiɁa Colada is one of the best-known blended tropical drinks for a reason: it is absolutely delicious. Our secret is to use pineapple chunks in the drink, which gives it a much fresher flavor than you舗ll find in most versions. Fresh pineapple is always our first choice, since having a whole pineapple on hand also means we will have plenty of fruit around for garnish; however canned pineapple rings will work just as.
Bean, split lengthwise Prepare the simple syrup. When it reaches a simmer, add the cinnamon sticks, cloves, and vanilla bean. Allow the spices to steep in the syrup as it cools, at least 30 minutes, then transfer the mixture to an airtight container and store in the refrigerator until ready to use. The syrup will keep for 3 to 4 weeks in the refrigerator. honey syrup MAKES ABOUT 1Ɖ CUPS 6 ounces honey 6 ounces water In a small saucepan, combine the honey and water. Bring just to a simmer,.
You finish your drink so quickly that you舗ll need a second so that you can pick through them again. 1ƈ ounces Campari 1 ounce dark Jamaican rum 1 ounce lime juice Ɖ ounce Cointreau Ɖ ounce Orgeat (page 151) ƈ ounce Spiced Simple Syrup (page 150) Combine all the ingredients in a shaker and fill with ice cubes. Shake vigorously for 20 to 30 seconds, until very cold. Strain the contents of the shaker into a large rocks glass filled with crushed ice and serve. mai tai MAKES 1 Both Don the.