Beachbum Berrys Grog Log [1 ed.] 0943151201, 9780943151205

Citation preview

Original cre and new inter of old cla

Btj Oeff B and Annen

Additional G

Otto von S Bosko

Publish

Dan V

Front Cover diorama by Bosko Hrnjak; Kirsten. Back Cover photo by Chris Grie

Copyright © 199 All Trader Vic’s recipes are Copyright © 19 All other rig

Published by SLG Publishing, PO. Bo

ISBN *0-9 4

First SLG Editi 5

Printed in

But you can hardly blame Joe. The heyda and the know-how required to mix a good ‘7 Os, when the South Seas craze went so Tais to Margaritas. But when an “exotic” perfect balance between sweet and sour pleasures can match it.

What makes a tropical drink so something to include in this volume? Firs a middle and an end: the heady initial s tongue, and the satisfying finish. A grea changing flavor but remaining palatable always pleasing to the eye and the nose - e of a multi-layered combination of ingredie a long way toward making life worth livin *0

Hence this book. The time has come glory, especially in this era of technologic going to feel like zombies, we may as well

Over the years, a mystique grew aroun gold. They wrote nothing down; if a compe only way to get them was to hire away yo against counter-espionage tactics like th have taught Oliver North a thing or two. “ Saturday Evening Post article, “to see to it Don’s various occult ingredients and propo numbers and letters instead. The recipes a of code symbols indicating premixed ingre concentrates or rum brands. In this way, e on the Beachcomber help... the renegade

When Don the Beachcomber died this day, nobody really seem creation, the Zombie Tabu in his old age; rums, drink mixes, Vic published severa chips.

we followed the time-honored tiki bar changed the recipe. For the academicall origin can be found at the bottom of each

One final caveat: This collection is b Theodore Sturgeon once said, “95 perc complete compendium of tropical drinks to be that other five percent; out of hun cut.

Of course, no two people have exactly recipes to suit yours. But before we kno

RUM AND TR A HISTORY OF

Where did the tropical drink come cocktail was, fittingly enough, invented

This sight wasn’t the only thing makin century. It had been the tradition since 16 ration of rum, which few of them were incl one manly draught, Jack Tar found himsel there was any wind or not. If the Royal Na caused a mutiny that made the Bounty’s l they did the next best thing: Admiral E because of the grogram cloak he always w quart of water. In 1795, over forty years proved that citrus fruit prevented scurvy, Thus was born the world’s second tropical Grog himself.

In the British West Indies, plantation and lime... creating has been passed dow dogg stron

Coker

But the greatest innovator of the rum foot soldier. He was a bootlegger. At lea dapper Texan opened a tiny 25 seat bar and McCadden Place. Nobody knew much Gantt, and that’s just the way he liked it. legally changed... to Donn Beach, short f

Donn was good with names, and good w drink names. Word quickly got around a innovative concoctions like the Vicious Vir Downfall, the Cobra’s Fang and the Shark the Zombie that really put Donn on the that he whipped it up one day to help a h through an important business meeting. W how the cure worked, the customer said, dead - it made a zombie out of me!9

This turned out to be just what Ameri next forty years. In the ‘30s, when most these exotic trappings were the closest ma of the Orient. In the ‘40s, when thousa wished they hadn’t, the fad nevertheless Seas were romanticized anew by James M the ‘50s, the Eisenhower-era’s stifling m paranoid morality made the lure of the P dark, mysterious, pagan womb of the tiki spectre of the A-bomb and the 30-year m

The Island theme got another shot in the in 1959; by the ‘60s, there were the entire South Pacific. N AS* but also ti trailer p food driv alleys (“S entertain

to stick their forks in his wooden one.

In reality, he had been fitted for his ar as a child. But reality was exactly what fact the Trader knew all too well. He even how he came up with the Mai Tai, an themselves. Vic won his case with this ra bar one day in 1944 talking with my bar make the finest rum drink in the world. J friends from Tahiti, came in. Carrie tast - Roa Ae,’ which in Tahitian means ‘Out o the drink, I said, and we named it Mai T

Although Trader Vic died in 1984, restaurants are still open today. But if you to live near Beverly Hills, Emeryvil Atlanta, Tokyo, Dusseldorf or Abu Dhab to sample Vic’s wares might very well b yourself.

Most Polynesian restaurants either so them away free when you ordered their s souvenir-hungry diners. Consequently, tod swap meets, thrift stores and antique ma RESOURCE GUIDE on the last page of t

BARTENDING

So now youVe got the hardware and the budget. If so, may we make a few sugges your booze?

First, thumb through the recipes and p one with only a few ingredients. Purchase other recipes, buy the new necessary ing you’ll have amassed a fully stocked bar wit cash outlay.

unique, layered, complex flavor that no on on its own. Some of these rums are hard t them you’ll never achieve the results yo

You’ll need two different kinds of JA gold and dark. Gold Jamaican is pale y has a subtle, fruity taste. Dark Jamaic with a pungent, full-bodied flavor. Of th this book, Lemon Hart was best of show It was also the hardest to find. The e dark and Appleton Special gold. (Appl Jamaican rum that deserves a prominen

DEMERARA RUM is the secret in drinks, an essential purchase. Made on t smokey flavor. You will need two proofs: best of both. Fortunately, itis much easi large liquor stores stock both proofs.

MARTINIQUE RUM best brand - Rhum Sain It comes in clear and ag shell out for one, opt for the amber, altho crisp, drier Mai Tai. Tonier liquor stores other, more obscure Martinique rums imp wonderful, but it’s an expensive gamble. W harsh, candy-like import that gives the en

If you can’t find any Martinique rum at TAI RUM. As of this writing, it’s still be arm (the newer bottles are labelled “Trader stuff). A blend of Martinique and Jamaic and very tasty.

CUBAN RUM is not legally available ever there was a reason to lift the embar this is it: Havana Club, the brand official government, is a suberb light rum that put

There’s no difference between CURA ^•*1 color; both are made from dried orange p

Brown and white CREME DE CACAO cocoa beans. CREME DE CASSIS is dist DE BANANA from bananas and brand high sugar content gives them a cream-l

PERNOD is a French, licorice-flavo that notorius elixir was banned for turni blind drunks. BENEDICTINE, also from France, is formula of herbs and spices they’ve been

COINTREAU and GRAND MARNIE TRIPLE SEC, but all three are orange-b

SYRUPS AND

Once upon a time, GRENADINE was pomegranates. Then Rose’s somehow corne water that isn’t fit for a hummingbird. Trad Giroux all market far superior grenadines; d succumbing to Rose’s.

Anyone who has ever tried to dissolve g Pele for SUGAR SYRUP also known as SYRUP Trader Vic’s and Fee Brothers agai make your own: just boil two pounds of g When the sugar’s thoroughly dissolved (aft it.

FALERNUM is a West Indian sweetene extracts. ORGEAT syrup is an almond flav

Always squeeze your own lime juice crisp, “alive” taste you’re after. Alw concentrated orange and grapefruit juic juice. As for fruit “nectars’’ buy Kerns i peach, mango, and apricot nectars for m

MEAS

A dash too much of any one ingre delicate balance of flavors in a drink ingredient carefully: Don’t try to pour 3 teaspoon by a flip of a wrist. In the words ‘Any guy who goes through a lot of gym just putting on the flash. I’ve never s good drinks!’

ANGOSTURA BITTERS - the one case w of the wrist” really is the best way to do a

MIXI

Shake too little and you get an unchi you get a cold but watery one. Try shaking v the outside of your metal shaker frosts. Wh them. But take care when using crushed ic should equal one cup of ice, or eight ounces

SUBSTITU

They’re great if you want to experim but to experience a drink as it was meant to Suffering Bastard recipe calls for Virgin Is then you’ve made a different drink. Hasn’ years?

Barrel

Champagne

Easter Island

Pilsener

Grapefruit Supreme

Pineapple Shell

Cocktail

Coc

Hurricane

Pint

Skull

1

ounce dark O

Serve in double old-fash crushed ice. Garnish with li Our original

11/2 ounces gold

Blend everything with 1/2 16 ounce Easter Island m large snifter fill

The height of the Polynesian restauran Space Age, and almost every tiki bar n Final Frontier. The Outrigger served a Pilot, and even Trader Vic got into the humble addition to the Astro-Aku c restaurant’s “Sufferin’ B Suffering Basta

0

Blend with 1/2 cup crushed i speed. Pour into larg

Our version of the

t tttf ttti tt tin 11 fft

with ice shell formin

To prepare mold: Pack finely sides of glass, forming a ho Freeze glass overnight.

By Don the Beachcomber, whose bartend into fancy forms. It was a big hit with th their drinks “sleepi

0

Blend with 6 ounces crushe into 10 ounce pilsener glass. fill. Garnish wi

By Don The Beachcomber, circa 1937 Th the Beachcomber’s “secret ingredient’’ use flavor. (Back then Herbsaint was used i we’ve made the substitution because

1/2 ounce Dem

Mix in cocktail shaker with then pour everyth

Our version of the Pirate Grog, from B Beach, California, circa 1970s, when r place “A feisty theme restauran

0

Blue I

11/2 ou fresh lim '2 ounces B 1/2 ounce 2 ounce Puerto Ri

Shake well with ice cubes. Stra with crush

s/4 ounce 151

Heat honey until liquid, then blender. Stir in rums and snifter filled with crushed out pin

BOO IPO IN

To prepare pineapple shell: Cu Hollow out pineapple center, le bottom to hold drink. Fill she drink. Replace top of shel

Circa

3/4 o

1/2 ounce 1/2 ounce

Shake with ice cubes. Strain glass filled with crushed ice (see page S3 for instructi sprig and green c

From the Captain’s Inn, Long Beach, Calif the Captain’s Inn really was “the Southlan but it certainly was the largest. The five from far away places” in the Corinthian R Lounge, and “quality spirits” upstairs

Shake well with ice cube Pilsener glass filled with maraschino cherry and pin of g

Based on the Jamaican Dust, from Doria

Shake with ice cubes and partly filled with

Circa 1950s. Who does a guy have to kil case of Chief Lapu Lapu, it was a simple great Spanish navigator dropped a

11/2 o

dark Oam

Shake with ice cubes and

From Ciro’s nightclub, Hollywood, Calif King Cole, Abby Lane and Xavier C glamorous nitery. The buildin

Put everything into a blend with ice cubes. Blend until coconut shell mugs. Serves for a Cocona

CoCQNffliT

For a flaming Coconaut: Remo float shell on surface of drink. 151 proof rum. Ignite from s mat

Our origina

0

i/

oun 1 ounce 1/2 2

Shake with one cup crush with 3 or 4 ice cubes. Ga and sprig

From Don the Beachcomber’s, Honolu divorced his wife Sunny Sund, she got t shop in Waikiki. In addition to his luau he also opened “The Colonel’s Plantatio International Marketplace. No doubt

Blend with 1 cup crushed Pour into large tiki

By Bert Chan of the Luau Room, Hotel circa 1962. Host to Teddy Roosevelt and the Del Coronado was built in 1888. It’s sports

0

Shake with ice cubes an

By the Cruzan Rum c

Blend with a handful of cr Serve in smal

From the Mai Kai restaurant, Fort Laud strong, the Mai Kai is the most perfect Polynesian palace left in America. Southeaster

add 1/2 cup water. You can s fridge — it stays liquid! Or y

OoN's D

S/4 ounce fre S/4 ounce 2 ounces light P

“Shake like hell” with ice cu champag Both by Don The Beachcomber,

Serve in double old-fash crushed ice and one segme lemon s

By Trad

Heat and then ignite cloves, rum in Ptjrex saucepan or Fill mug S/4 full of hot co cream. Spoon flaming mix stick as

Circa 1

0

Shake everything - excep Pour into tall tiki mug. A Float sherry on top of drin swizzle

Trader Vic on his creation: “Fog Cutter, see the

0

ounce Jamaica 1

Shake well with ice cub champagne glass. This wa ice shell forming a hood o for instr from the Captain’s Inn, Long Beach,

0

Shake everything - excep strain into 4 ounce cockta

Our version of the De

1/2 ounces light Puerto Rican rum 1

Heat honey until liquid, t ingredients and 1 cup crus over ice cubes in grapefr bowl. Garnish with garden 8-mm. pearl hidden amo

By Manny “Blackie” Andal of the Hawa 1960s. Located “In the Heart of the Th the now defunct Hawaii Kai beckoned fo off the sidewalk. Inside, The Lounge Of Native EntertainmenC while the Okole diorama with dawn-to-

mm® imW'

i/a ounce t 1

ounce ligh

Shake with plenty of ice cub into cockta

From the Hawaiian Room of the Hotel Lex 1940s. At the time, Managing Director set to “the famous Hawaiian Room” with “ tropical rainstorm!’ There was also a danc famed Lexingto

1 ounce 131 D s/4 ounce gold P

Heat honey until liquid, then crushed ice in blender. Stir into glass full

By Manny “Blackie” Andal of the Hawa 1960s. Broadway columnist Earl Wils which he wrote: “The bare-legged, sh intimate Polynesian atmosphere would e Ask for the sentimental proprietor, stripteasers, and he ma

#

Shake well with one sco everything into 10 ounce P with American and Japane wedge on rim

Our version of the Myrtle Bank Pun

Pour into 20 ounce Hurric filled with c

From Pat O’Brien’s restaurant, New Orle Pat O’Brien’s is not a Polynesian restau tiki bars from coast to coast. Pat had here

Dissolve sugar in lime juic well with ice cubes. Str

By Jasper LeFranc of the Bay Roc Hotel

151SW

1/2 ounc 1/2 oun 1/8 tea Dash A Gro 11/2 ounce

Blend with one cup crushed Pilsener glass (this was origin cup with a flared top. but goo crushed ice to fill, top with a garnish with a

#

1/2 ounces D 2 ounces chilled 1

Mix all ingredients - excep crushed ice in blender. Po filled with ice cube

A Hawaii Kai Swizzle w

Shake with ice cubes champagne glass. Garnish

By Constantine Ribailagua of the La Constantine was also renowned for h Papa” Ernest Hemingway, who consum years in Cuba. (To make one, frappe 4 liqueur, and the juice of 2 blender full

Gently stir with ice cubes in into a small wine goblet f

As served aboard the Matson Line’s SS cruise, circa 1962. Four Matson Liners o like voyages to ports of paradise?’ sailing Tahiti, Rarotonga, Fiji, Pago Pago, N

lUHumMHu

Blend with 12 ounces crus pour into large cocktai

By Tra

1 ounce Marti

Serve in double old-fash crushed ice and s Garnish with

Trader Vic on the Mai Tai: ‘Anyone w is a dirty st

0

Shake with ice cubes and with ora

By Thomas Mario, food and drink e

0

Puerto Ri

Strip mint leaves from spri leaves in blender with all o ounces crushed ice. Blend hurricane glass o

By Don the Beachcomber, circa 1 princely sum o

HIHIHHHHUMII!

Heat honey until liquid, then Stir in rums and soda. Pou glass filled with crushed ice c

NWv Gr

To prepare cone: pack ten ou shaved ice. Run a hole throu make a passage for straw. Gen freeze o

By Don the B

0

oun ' 1/2 ounce