Just published today, “Easy Tiki: A Modern Revival with 60 Recipes” features an overview of the origins of the tiki genre, an introduction to their concept of the modern tiki revival, plus contemporary takes on retro tiki cocktails, using six ingredients or fewer.
I might have to admit I don’t drink a lot of tiki cocktails as I find them too sugary and I don’t personally care for tropical fruits. However, just the retro glassware photographed in this book makes me want to add it to my cocktail book collection.
Looking through the book, I see that some of the “modern” enhancements include name brand rum or other spirits that weren’t around during the original tiki craze years.
And though each cocktail is made with just a few ingredients, many of them appear to be things most of us wouldn’t have on hand immediately, such as Shiso leaves (in the “Samurai’s Downfall” drink). apricot or peach liqueur, and frozen passionfruit puree. However, I do see several recipes in the book that get you started making your own cinnamon syrup, coconut cream, orgeat, etcetera.
Even if I don’t plan to make many of the cocktails, I’m intrigued enough by this book. I can’t wait to find out what’s in a “Southpaw Swizzle,” what’s the difference between a Mai Tai and a Kentucky Mai Tai, what ingredients are used to make a “Puka Puka Punch,” and what on earth is the story behind the “Shingle Stain?”
Do you ever have tiki cocktail parties in your back yard? Let me know in the comments below!
-Carrie
