Tiki Cocktails from Trader Vic

While the Chinese in Rodgers and Hammerstein’s gala musical, Hower Drum Song, undoubtedly prefer to drink tea, this is about tropical flowers and rum. The dark heavy rum of Jamaica and the lighter rums of Puerto Rico blend in many of the exotic drinks served at Trader Vic’s. From California to New York, these drinks make their appearance and receive as much enthusiastic comment as the Polynesian food featured at their restaurants, For the pleasure of GOURMET readers, here follows a special group of recipes for these flamboyant rum-based drinks.

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TONGA PUNCH
In the container of a blender combine 2 ounces white rum, 1 1/2 ounces orange juice, 3/4 ounce lemon juice, 1/2 ounce each of lime juice and Curacao, 1/4 ounce grenadine, and 1 cup shaved ice. Cover the container, blend the ingredients, and pour the punch over cracked ice in a tall glass. Garnish with a sprig of mint.

GUN CLUB PUNCH
In the container of a blender combine 1 1/2 ounces unsweetened pineapple juice, 1 ounce each of lime juice, white rum and heavy dark rum, and 1/4 ounce each of grenadine and Curacao. Cover the container, blend the ingredients, and pour the punch over cracked ice in a tall glass. Garnish with a wedge of pineapple, a cherry, and a sprig of mint.

SHARK’S TOOTH
Half fill a mixing gloss with cracked ice and pour over it 1 ounce 151-proof white rum, the juice of half a lime, 1/2 ounce lemon juice, and 1/4 ounce each of grenadine and bar syrup. Stir the mixture well, add 2 ounces soda and pour over crocked ice in a Pilsner glass. Garnish with the shell of half a lime, a pineapple wedge, a cherry, and a sprig of mint.

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TRADER VIC’S DAIQUIRI
In the container of a blender combine 2 ounces white rum, the juice of 1 lime, 3/4 ounce grapefruit juice, 1/2 ounce maraschino, and 1 1/4 cups shaved ice. Cover the container, blend the ingredients, and strain the liquid into a large Champagne glass.

SCORPION
In the container of a blender combine 2 ounces each of orange juice and white rum, 1 1/2 ounces lemon juice, 1 ounce brandy, 1/2 ounce orgeat syrup, and 1 cup shoved ice. Cover the container blend the ingredients, and pour the drink over cracked ice in a short-stemmed goblet. Float a gardenia on the surface,

TAHITIAN PEARL
Half fill a cocktail shaker with cracked ice and pour over it 1 ounce each of white rum and lime juice, 1/2 ounce bar syrup, and 1/4 ounce maraschino. Shake the mixture vigorously and pour it into a cocktail glass half full of shaved ice. Garnish with a pearl on a gardenia petal.

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WAHINE
In the container of a blender combine 1 1/2 ounces unsweetened pineapple  juice, 1 ounce each of white rum and vodka,1/2 ounce lemon juice,1/4 ounce bar syrup, and 1 cup shaved ice. Cover the container, blend the ingredients and pour into a glass over cracked ice. Garnish with a pineapple wedge, a cherry, and a sprig of mint.

PINO PEPE
In the container of a blender combine 2 ounces unsweetened pineapple juice, 1 ounce each of white rum and vodka, 1/2 ounce each of lime juice and Triple Sec, 1/4 ounce each of lemon juice and bar syrup, and 1 cup shaved ice. Cover the container, blend the ingredients and pour the drink into a glass over cracked ice.

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