Tiki Time Cocktail Hour #7: The Monkey’s Uncle cocktail: Coconut, banana, and rum. Strong, ridiculous, and banana-rific.
Technically, this drink was originally called the “Castaway” in Adam Rocke’s Tiki Drinks cocktail recipe book. But then we tasted it, and our friend Heather re-named it the Monkey’s Uncle cocktail, which is a much more befitting name.
I used Meyer’s dark rum, 99 Bananas banana schnapps, and coconut cream in a squeezy tube that I found at the grocery store. In retrospect, the coconut cream was probably not the best quality, and a true coconut cream made from coconut milk and not a crazy amount of sugar in a squeezy mayonnaise-like bottle may have been a better choice.
I’d be into trying this drink one more time with homemade coconut cream, but it was a bit much for me as it was. It was one of those drinks that makes you laugh after you take a drink, it was ridiculous. But hey, if you really like banana flavor—this one is for you.
The Monkey’s Uncle cocktail (“Castaway” in Adam Rocke’s Tiki Drinks recipe book)
2 oz dark rum
1 oz banana liqueur
1 oz cream of coconut
Fill a cocktail shaker with ice, add ingredients, and shake well. Strain into an ice-filled old fashioned glass.
Tiki Time Cocktail Hour #6: The Caribbean Hummer Cocktail: A slightly smokey scotch and rum concoction that may be an acquired taste.
On New Year’s Eve with a few friends, we embarked on another beverage adventure in Adam Rocke’s Tiki Drinks cocktail recipe book. The Caribbean Hummer cocktail had a bit of an off-color name, and a bit of an off-color taste. The mix of ingredients in the recipe were ingredients I would have never personally chosen to mix together, but the result was strong and unique. The scotch component was very prominent, and as a person who does not like scotch, it wasn’t the cocktail for me.
Paddy, however, loves scotch and enjoyed this one. Be warned, it’s a strong one. “Puts hair on your chest,” as my Dad used to say about such things.
Caribbean Hummer cocktail:
1 oz light rum
1 oz dark rum
1/2 oz. Scotch
1/2 oz pineapple juice
7-Up or Sprite
Fill a collins class with ice, add all ingredients (except 7-Up), stir and fill with 7-Up. Garnish with a pineapple wedge.
We didn’t have a pineapple wedge, which definitely would have made the drink more aesthetically pleasing.
Overall, I would only recommend the Caribbean Hummer cocktail to someone who likes scotch and wants to mix it up a bit. Cheers.
Tiki Time Cocktail Hour #5: Amberjack Cocktail. Simple and fruity, this tiki drink tastes like the tropics without a lot of fuss.
Cocktail number 5 in our Tiki Cocktails book by Adam Rocke was the Amberjack. The most difficult thing about it was procuring a bottle of applejack brandy, for which I had to visit a BevMo in a different neighborhood as the one nearest to our neighborhood was out of stock.
**Tip: BevMo has their inventory posted online, so you can look it up before you make the trek out to their store. I’m all about supporting small local liquor stores, but there aren’t many around me and the online stock tool is REALLY handy for unusual liquors.
The recipe was easy:
1.5 oz applejack (apple brandy)
1/2 oz light rum (we went with a whole ounce–no futzing around)
2 oz orange juice
1 oz pineapple juice
Fill a cocktail shaker with ice, add ingredients, and shake well. Pour into a chilled collins glass and garnish with a maraschino cherry.
The recipe didn’t say to pour over ice, but in retrospect a couple large ice cubes would have been nice for presentation (make the glass look more full and support the maraschino cherry garnish) and to keep it chilled.
The Amberjack cocktail was fruity and tropical. We enjoyed it and it was one of our favorites so far. Very easy to make. The applejack adds a very subtle apple component. By itself the applejack almost tastes a bit like whiskey with a subtle apple flavor. It isn’t sweet and artificial tasting like an apple liqueur.
Overall, we’d make the Amberjack cocktail again. It’s an easy one to make at a summer party, although we couldn’t drink very many of them on account of the sugary juice.
Tiki Time Cocktail Hour #4: Amaretto Sunset: A frozen blended citrus drink with dark rum and a bit of sweet Amaretto almond flavor.
The Amaretto Sunset was the fourth drink in my Tiki Cocktails book by Adam Rocke. It is another frozen blended drink, of which I’m a fan. I was new to Amaretto, however, and wasn’t sure what to expect. Sweet almond liqueur in a citrus drink? It sounded funky, but also like it just might work. We gave the Amaretto Sunset a shot.
Amaretto Sunset cocktail recipe:
1 oz. Amaretto
1/2 oz. dark rum (we went with a whole ounce of Meyer’s dark rum)
3 oz. orange juice
1 tsp. lemon juice
3-4 oz crushed ice
Blend all ingredients (except lemon juice) until smooth, pour into a chilled goblet or hurricane glass, and garnish with a maraschino cherry. Float the lemon juice.
We decided that a half ounce of rum was silly, and changed it to a whole ounce. We also ended up using fresh squeezed Meyer lemon juice as a float, because our friend Heather had brought some over. I misread the recipe and added a tablespoon instead of a teaspoon of the Meyer lemon juice as a float on top of the blended cocktail, but since Meyer lemons are sweet it actually worked out pretty well and wasn’t overpowering.
Overall, the Amaretto Sunset was good and the Meyer lemon juice was a nice touch. I think Amaretto might be one of those a-little-goes-a-long-way ingredients, and this cocktail balanced out nicely. We would definitely recommend increasing the rum amount to a whole oz (or at tiny bit more if you really want to party).
Tiki Time Cocktail Hour #3: Aloha Cocktail. Creamy, citrus-y and boozy, with dark rum, coconut syrup, orange juice, pineapple juice, lime, and vanilla ice cream.
Looking at the ingredients in the Aloha cocktail, I knew it would be a sugar bomb. That being said, I wouldn’t drink more than one of these at a time.
The Aloha cocktail was cocktail # 3 in the Tiki Cocktails recipe book by Adam Rocke. It requires a blender, so be sure to have one on hand for this recipe. I altered the recipe a bit because no one at any liquor stores I went to had heard of Meyer’s Rum Cream Liqueur. Since it already called for dark rum and ice cream, I figured that there was enough cream in the cocktail already and doubled up on the dark rum instead.
The Aloha Cocktail:
1 oz. dark rum (we used Meyer’s, easily found at most stores that sell liquor)
1 oz Meyer’s Rum Cream Liqueur (Again, couldn’t find this anywhere, so we just used a second shot of Meyer’s Rum)
2 oz orange juice
2 oz pineapple juice
1 oz coconut syrup (we used Torani coconut syrup)
1 tbsp. lime juice
1 scoop vanilla ice cream
2-3 oz crushed ice
Blend all ingredients until smooth, pour into a chilled goblet or hurricane glass, and garnish with a pineapple wedge. (We didn’t do the pineapple wedge garnish, as we didn’t want to purchase an entire pineapple for one drink. I do think it would have made for a nicer presentation, however).
The Aloha cocktail came out creamy and frothy, but not super thick. It was very sweet, but the lime juice and orange juice helped balance it out a bit. The rum, pineapple juice, and coconut syrup were the star flavors, making it taste a bit like a piña colada, but a bit more citrus-y.
Overall, we liked this drink. It definitely tasted like Hawaii. We couldn’t drink more than one in a sitting due to the sugar content and ice cream, but we would definitely make the Aloha cocktail again.
Tiki Time Cocktail Hour #2: Agent Orange Cocktail. Vodka, apple schnapps, Midori, grenadine, orange juice, and ice. Blended, frozen, and very orange.
Continuing with our New Year’s resolution 2017 to make all the tiki drinks in the tiki drink recipe book Tiki Drinks by Adam Rocke, we concocted recipe # 2: The Agent Orange Cocktail.
The Agent Orange cocktail is a blended drink, and we actually invested in a blender for our tiki cocktail adventure. After reading up on good drink blenders under $100, we purchased a Ninja NJ600 for $89. We really wanted the Vitamix, but we didn’t have the funds available to live the fancy Vitamix lifestyle yet. Based on the reviews and our budget, the Ninja NJ600 looked like a good bet. Overall, it blended nicely and we were happy with our purchase.
We used Stoli vodka, Dekuyper Sour Apple Pucker, Midori, Rose’s grenadine, and natural orange juice. The Sour Apple Pucker and the Midori are both emerald green, so I wasn’t sure what they would do to the color of the drink, but the orange juice and the grenadine completely masked any green color when blended.
Agent Orange Cocktail:
3/4 oz. vodka
1/2 oz. apple schapps
1/2 oz. melon liqueur
2 tbsp. grenadine
4 oz. orange juice
3-4 oz. crushed ice
Blend all ingredients until smooth, pour into a chilled goblet or hurricane glass and garnish with an orange slice.
Paddy liked the Agent Orange cocktail a lot. I enjoyed it at first, but towards the last sip it started to taste a little sickly sweet to me. It really does taste like orange candy, sort of like an orange Jolly Rancher, but you can still taste the natural orange juice. If you had me try and guess the ingredients, I would never have guessed that Midori or Sour Apple Pucker were in the Agent Orange cocktail, but they really added to the sweet orange flavor along with the grenadine.
Overall, we both agreed that there was not enough booze in it. If we were to make it again, we would add an extra shot of vodka. 3/4 of a shot is not enough for this drink.
If you like orange-flavored candy and sweet drinks, you’ll like the Agent Orange Cocktail. Good for a hot summer day.
Adventures in tiki cocktails: recipe number one in Tiki Drinks by Adam Rocke. The Acapulco cocktail- rum, triple sec, lime, sugar, and egg white.
I’m not really big on New Year’s resolutions. However, this January I was flipping through Adam Rocke’s Tiki Cocktails recipe book that someone had given us as a tiki bar warming gift, and decided that our New Year’s resolution for 2017 should be to make all the tiki cocktails in the book and blog about them.
There are 60+ cocktails in the book, so I’m not sure that getting through them all in one year is realistic, but the journey of 60 cocktails begins with one drink, right? Right. And with the non-stop political horror show going on this year, I feel like this is a good resolution for 2017.
Cocktail #1 was the Acapulco cocktail. Seemed easy enough, although I’m always a little sketched out by drinks that have egg whites in them. We gave it a shot.
For the egg whites, I bought Egg Beaters pasteurized egg whites in lieu of fresh egg whites as I am afraid of salmonella. I doubled the ingredients so that we could each try one, adding them all to the martini shaker and shaking with ice.
1.5 oz. white rum
1/2 oz. triple sec
1/2 oz. lime juice
1/4 tsp. sugar
1 egg white (or three tablespoons Egg Beaters egg whites)
Mint leaf for garnish
The egg whites created such a froth that they oozed out of the sides of the shaker top a bit. The result was a frothy, opaque drink.
I would describe the Acapulco cocktail as the bastard love child of a Mojito and an Orange Julius. A bit more citrus than a traditional Mojito, and the creamy frothiness of an Orange Julius. I thought the mint was just a garnish to make it pretty, but it really added to the experience as you smelled it as you drank. It gave a nice mint essence without being a strong flavor.
Paddy and I both liked it. I don’t think I would go out of my way to make it again or order it in a bar–I’m still not a huge fan of egg whites in cocktails. However if someone made an Acapulco cocktail for me or wanted me to make them, I would definitely drink it again.
Building a basement Tiki lounge: How we turned our drab basement into a retro tropical Polynesian retreat
I’ve always had a fascination and appreciation of Polynesian culture. I studied art and anthropology (including Pacific Island cultures) at the University of Hawaii Manoa on a year long program in college, and fell in love with Polynesia. We were fortunate enough to take our honeymoon in Tahiti and French Polynesia in 2010, and I’ve been itching to go back and explore more islands ever since.
When we decided to buy our first house last year, Paddy had a requirement that it needed to have a basement–with a bar. I was 100% in agreement, but it had to be a tiki lounge. We love the kitsch and retro nostalgia of the tiki bars of the 50’s and 60’s, when Hawaii’s statehood came to be and a booming post WWII economy allowed Americans to travel more. Polynesian culture and tropical exotica became all the rage, with restaurants such as Don the Beachcomber and Trader Vic’s in California starting a nation-wide trend of Mai Tais and Zombie cocktails, “exotica” music and tropical fashion.
As luck would have it, we got a house with a basement. A finished basement at that. It was a dream come true.
The quintessential item in a tiki lounge is a bar.
Scouting Craigslist, we came upon several retro bars for sale but the prices were either exorbitant or they sold so fast that we didn’t stand a chance. I finally found a bar for $200 that looked cool, but the photo was terrible. It was covered with stuff, and taken at a bad angle. It looked like it might be cool, or at least we could make it cool with some work. I noticed it had been on Craigslist for awhile, so I finally emailed the guy and offered him $100 for it. He told me he was selling items from a family estate far from where he lived, so he didn’t want to go there unless we were definitely going to buy it. We decided to go for it as long as I could get it in my truck, and settled on $150. It was an awesome bar, in an awesome basement that hadn’t been redecorated since the 1960’s. There was even a rotary dial phone on the wall in the laundry area. We had a hell of a time getting it out of their basement through the garage, and strapped it rather precariously into my truck with rope, but we did it and the vintage bar made it back to our basement.
We already had a couple of vintage bamboo bar stools that Paddy had acquired somewhere down the line, and we found a couple more rattan bar stools and a bamboo/rattan style futon on Craigslist as well, which we ordered a new tropical cover for and matching pillows. We had a lot of unpacking to do and other more pressing home projects, so we hung up our tiki bar paddle, a few vintage framed records from Hawaii and Rarotonga, and called it good until we had time and energy to deck it out.
About 9 months went by, and finally we were ready to start finishing our tiki lounge. I wanted to go all out.
First, I measured the back wall of the room and the wall area behind the bar, and ordered several rolls of Lauhala matting (woven grass mats) on ebay (I found the best price on 48″ x 96″ rolls there), and four rolls of 36″ x 72″ natural bamboo fencing from Home Depot. We screwed the Lauhala mats to the wall, cutting out a section around the window. I used a stud finder to find the wall studs on the wall behind the bar, and marked them on the crown molding with masking tape so that we could easily find them later when we installed the bar shelves.
The matting was hard to keep completely flat, so we struggled a bit with some bubbles that kept appearing when we were installing it. We got it about as flat as we could.
When cutting around the window, it was hard to keep a straight cut line. Fortunately, we planned on covering the window frame with bamboo, so my bad cutting job would be hidden eventually.
I had to cut out around an electrical panel next to the bar as well, and it didn’t look so awesome with the frayed grass mat edges. I got a roll of Lauhala ric rac on Etsy for $15.50 and used it to frame the edges around the electrical panel by gluing it with a hot glue gun. It looked much better and kept the cut grass from fraying any further. We did a border trim along the top of the matting on the wall as well, which gave it a more finished look.
Next, I ordered a 30″ x 96″ Mexican palm thatch runner from Forever Bamboo. We were trying to figure out how to create an overhang behind the bar that we could drape grass thatch over to give it that authentic tropical tiki lounge look. I drew up a plan of a frame we could construct and hang on the wall, but Paddy thought we could find something pre-made. I couldn’t find anything small and pre-made online. While we were pondering this conundrum, I remembered that there were some closet bars in a storage room in the basement installed by previous owners. It was perfect! I was stoked–we didn’t have to buy or build anything!
At first we thought that hanging the supports upside-down would be best to give the bar the sloped-overhang we originally pictured.
Unfortunately, while this looked cool, it would have been better on a very high ceiling. It covered up too much of the wall that we planned to use for bar shelves.
We put them right side up, which helped hold it up a lot better.
Next we un-rolled the fencing and propped it against the wall and then Paddy screwed it to the wall below the matting. We had one electrical outlet we had to cut bamboo out of, but fortunately it was very low on the wall and we only had to cut a couple pieces off at the bottom end of the second roll. Paddy was able to do this (carefully) with a small hand saw.
As luck would have it, we had a couple pieces extra on the end of the last fence roll, so Paddy cut the wire holding them on and took them off. We screwed them to the wall above the fence roll to create a border and a more finished look.
Next, we got some inexpensive brown shelves and supports from Home Depot and screwed them into the wall studs behind the bar in front of the matting. The top shelf still wasn’t very visible with the grass overhang, and it was bothering us. It was also hanging at about eye-level and was very annoying if you were behind the bar.
We remedied this by getting two thin pieces of tack board cut 18″ wide by 48″ long (our bar overhang was 96″ long), which Home Depot cut to size for us, and put it under the grass to give it a wider “shelf” to hang over. It worked perfectly.
After the bar was set up, we had to do something about the window frame and my bad matting cut-out job. I ordered a four-pack of 60″ long 5″ diameter split bamboo poles from Sunset Bamboo. Unfortunately they sent us full rounds, and it was a several week ordeal with a call tag and a reshipment to get the right items, with very poor customer service. We finally got the right product though.
Two of the 60″ lengths we were able to install over the window frame on the top and bottom without cutting, and the middle ones we cut to size with a chop saw. We put screws in the wall and the window frame and wired the bamboo poles on, so that they would be easy to take off if we ever wanted to.
We were finally ready to decorate. The best part.
We added some fun lights that we got from the party supply store below each shelf behind the bar–bouys and parrots. To illuminate the top shelf, we got the Dioder LED 4 piece light strip pack from Ikea for $29.99. You can daisy-chain them together like we did for behind a bar, or seperate them out into four segments to put inside book cases. It was an awesome purchase. You can choose from a rainbow of colors, or make the lights fade in and out of each color with a handy little control.
A guy in a nearby neighborhood had a “tiki sale” at his house where we picked up some vintage tiki mugs, a poster, a really cool vintage bamboo chair, and some postcards from Hawaii and Tahiti from the 1960’s. No tiki lounge is complete without tiki mugs.
I got red and orange paper lanterns and pendant lights from Paper Lantern Store which added some warm funky ambiance to the room. The lime green rotary dial phone in the photo below is the phone I grew up with–and I’m so glad I kept it. It sits proudly in our tiki lounge in all of it’s lime green glory.
Shortly before we moved, I found this tiger print chair sitting front and center on display at the Ballard, Seattle Goodwill. I had to have it. The Goodwill employee I had write a furniture sale tag up for me said there was a lady who told her she was coming back for it. But she didn’t pay for it. And I had cash and a truck. I win.
Paddy added a Ralph Steadman poster from Hunter S. Thompson’s Hawaii-based book The Curse of the Lono. He’s a big fan.
We found a pretty cool coconut lamp/chandelier in Mexico, and a preserved puffer fish at a nearby antique mall in Burien, WA. We got a tiki mask at Home Depot and some glass floats at Party Display and Costume.
I re-covered all the bar stools with Tommy Bahama fabric from Joann Fabrics so that they would match.
My last addition to the bar was a painting of a hula girl in the moonlight that I painted myself.
We would like to re-do the floors in wood laminate next year and get rid of the old carpeting, and get some tiki god side tables to replace the boring ones, but for now we’re going to call it good. We finished the tiki lounge just in time for a Forbidden Island party we threw and it was super fun.
One of the biggest elements of a great tiki lounge is kitsch. As years go by, I’m sure we will find all sorts of things to add to the bar in our international travels and wanderings through antique malls. Our tiki lounge will always be a work in progress.