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Tropicals

You know these guys—redolent of rum and fruit.

Navy Grog

Donn Beach’s Tiki standard Navy Grog was not far removed from its seafaring namesake.

Fancier, yes. And a bit more potent, perhaps.

Continue reading “Navy Grog”

The Mary Pickford Cocktail

The Mary Pickford cocktail is fruity and summery, a rum and pineapple forerunner of the tiki concept. And April 8 is Mary Pickford’s birthday, so let’s make some. Continue reading “The Mary Pickford Cocktail”

Rum, fruit and spice — The Ancient Mariner

Warm days are returning to Minnesota; time to think about tropical drinks. As luck would have it, Jeff Berry’s Grog Log came to hand the other day, and fell open to his fruit and spice laden Ancient Mariner.

According to Berry, the Ancient Mariner is an attempt to recreate the flavors of Trader Vic’s Navy Grog, which was itself an attempt to decipher Don the Beachcomber’s drink of the same name. Continue reading “Rum, fruit and spice — The Ancient Mariner”

Making Zombie Punch

I never paid much attention to Tiki drinks because of all the hokey trappings—you know: the faux South Seas ambience, the silly mugs, fake idols, umbrellas and overwrought garnishes, the ingredient lists as long as your arm… Continue reading “Making Zombie Punch”

The Hurricane Cocktail

This is shaping up to be a memorable summer in the Midwest. It is the hottest and muggiest in decades; in some areas the rains are breaking records, and in others it is the worst drought in a generation. The upside of it all is that this hot summer has led me farther afield than usual in a search for cold drinks, and I have found two marvelous refreshers that had escaped me before: the rarely encountered Punch family (particularly Philadelphia Fish House Punch), and the famous (some might say “infamous”) Hurricane. Continue reading “The Hurricane Cocktail”

The Mai Tai

One of the fun things about the Mai Tai is that the generally accepted modern recipe calls for two, or sometimes three, different rums. You get to be your own rum blender, and with even a very modest rum shelf, there are endless flavor possibilities—and, hey, they’re all likely to be good. Continue reading “The Mai Tai”

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