Review: A new tiki tome will turn your cocktails tropical
We can’t exactly escape to the nearest tropical island right now — Hawaii’s two-week quarantine for travelers is still firmly in place — but a tiki cocktail can help us dream of those swaying palms. And just in time, here comes “Easy Tiki: A Modern Revival with 60 recipes (Ten Speed Press, $19), written by Punch’s Chloe Frechette.
This fun book explores tiki culture and lore, with recipes contributed by top mixologists, including Martin Cate, who opened Alameda’s Forbidden Island in 2006 and San Francisco’s Smuggler’s Cove in 2009.
Some of Frechette’s introductory parts skew a bit scholarly: “It was, in part, the very drama of these eye-catching drinks — the Shark’s Tooth, Missionary’s Downfall, the Zombie — that allowed the genre to evade codification for so long.” But once you get past worrying about genre codification and get to the rum, it’s all good.
What Frechette and her cocktail creators have done is to reimagine classic and new wave drinks with a reasonable number of ingredients, i.e., not eight or 10 or more, and garnishes that cocktail buffs can pull off at home.
You’ll find the usual suspects, including the Zombie, the Pearl Diver and some Trader Vic’s favorites, but also a variety of modern takes, including the Lost Voyage, the Breakfast Mai Tai and the Good Enough Gatsby. Plus the impressively prescient — it generally takes a year or more to get from manuscript to published tome — Quarantine Order (rum, lime, grapefruit, passion fruit) and the Staycation (rum, rye, lemon, coconut cream, apricot liqueur).Cheers!
Source https://bayareane.ws/2AHeDUZ
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