The tiki bar is open!
It’s a very rare blue moon full moon New Year’s Eve. This is a night calling for tiki style if there ever was one.
I’m still hobbling around, so things take more effort and time – and patience has never been one of my virtues. Last bluwaterlife posting was a bit of tiki history. With all that in mind, this an all-in-one column ~ bluwater drink~eat~read~fun~style to toast a rare blue moon New Year’s Eve!
I’ve sampled different mai tai options in past couple of weeks, thanks to bartender efforts courtesy of Bluwaterguy. With any drink, we try to start by tasting the original recipes…and then quickly move on. Original mid-century recipes for the daiquiri, margarita and mai tai are so sour as to be almost undrinkable in my opinion ~ apologies to the purists. A few adjustments to take advantage of some more modern ingredients and the results are everything a good tiki drink should be ~ smooth, tart and slightly sweet ~ nicely balanced right down to the rim garnish.
A mai tai requires orgeat as an ingredient (pronounced…ohr-zhat…almond flavored syrup). After fleeting thoughts of “we can make our own”, Bluwaterguy picked up a bottle at the local package store. We used Fee Brothers Orgeat Almond Cordial Syrup in recent mixings. Here is our current favorite concoction ~~~
tru blu mai tai
1.5 oz golden rum
1.0 oz triple sec
0.5 oz orgeat syrup
3.0 oz pineapple juice
1.0 oz orange juice
squeeze of lime juice
splash of grenadine
Pour ingredients into a cocktail shaker and shake 20 seconds. Pour drink into an old fashioned glass or tiki mug with ice and garnish with fruit and cherries
These are two of my bookshelf go-to’s for tiki drink inspiration. Great recipes and photos, light enough to take with you, and inexpensive enough to replace if you lose one or give it to a new tiki friend in a moment of generosity.
Here’s a bluwater go-along, adapted from my friend Robin’s Cuisine Camp II original recipe ~~~
Robin’s Island Rumaki
2 small cans whole water chestnuts
1/2 cup soy sauce
2 garlic cloves, crushed
2 tbl brown sugar
1 tsp black pepper
1 pkg bacon strips cut into thirds
fresh pineapple chunks
bamboo skewers (water soaked at least 30 minutes)
Marinate water chestnuts in soy, garlic, sugar & pepper (at least 3 hours). Cut any larger chestnuts into halves if needed for consistent size. After marinating, roll each water chestnut in 1/3 bacon slice & skewer with 1-2 pineapple chunks. Cook in pre-heated 400 degree oven for 20-25 minutes, or until bacon is crisp. This is a nice cocktail and tasty nibble for any evening…and tiki style always gives me a smile!
I am anxious to leave 2009 behind, along with the first decade of the new millennium. It was rough ride decade in many ways (terrorism, recession, Iraq, Iran, Afghanistan, and unemployment depression!)…and certainly not the best last quarter of the year for me. I am back at my home now, and although still hobbling and using a not very stylish walker or cane to get about, I’m happy to be on both feet. Bluwatermom is getting back to her normal life after three long months, and she is still looking after Sunshine for me. I can’t manage dog walking just yet, so Sunshine will continue getting spoiled a while longer. I miss them both, but things are definitely improving and I am looking forward to the new year 🙂
Here’s to 2010 and all good bluwater things!!