Hawaii Tropical Rum Drinks & Cuisine by Don the Beachcomber [Spiral-bound]

Arnold Bitner (Author), Phoebe Beach (Author), Douglas Peebles (Photographer)

Product Details

• Spiral-bound: 128 pages
• Publisher: Mutual Pub Co (January 2001)
• Language: English
• ISBN-10: 1566474914
• ISBN-13: 978-1566474917
• Product Dimensions: 8.8 x 6.4 x 0.6 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #895,466 in Books (See Top 100 in Books)

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Customer Reviews

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21 of 21 people found the following review helpful:

3.0 out of 5 stars A partially fulfilled legacy, February 24, 2005

By 

repelli "repelli" (Virginia, United States) - See all my reviews

This review is from: Hawaii Tropical Rum Drinks & Cuisine by Don the Beachcomber (Spiral-bound)

Don the Beachcomber deserves, at long last, his own book of food and drink. His longtime friendly-rival and occasional plagiarist Trader Vic (Bergeron) happily pumped out a number of food and drink guides during his lifetime, while Donn Beach notoriously guarded his recipes.

Unfortunately, while nice to look at and of legitimate pedigree (Donn's widow is a co-author), this book could have done with a stronger editing job and concept. The book tries to claim a a legit Hawaiian cultural affiliation even though the Beachcomber was originally a mainland Californian phenomenon later exported to Hawaii. Even the infamous Zombie recipe, the holy grail of all tiki formulas is confusing, as it calls for Pernod twice - is it a misprint? This Zombie is totally different from another recipe in Jeff Berry's excellent "Intoxica" that also came directly from the Beachcomber himself. No one is ever going to know what was REALLY in that sucker. There are also confusing rum substitution suggestions in the book. Sometimes when 3 obscure rums are called for in a drink, only 2 are given as alternates - and they may or may not be in the correct order for substitution as given in the recipe. The "original" Mai-Tai recipe is also bizarre, atypically calling for grapefruit juice and no orgeat syrup. I'm going to have to put the classic recipe for that one in Vic's column.

If this sounds like a lot of kvetching, it really isn't. Still a better book than any number of lousy nouveau cocktail guides that just blasphemously add "-tini" onto a fruit and call that an exotic cocktail. It's affordable, attractive, and is well within the ballpark of the classic tiki world. Just not the masterpiece it could have been.

16 of 16 people found the following review helpful:

5.0 out of 5 stars Between the drinks and the stories, it's a great book, December 14, 2004

By 

Alex J. Avriette "Alex Avriette" (Arlington, Virginia USA) - See all my reviews
(REAL NAME)   

This review is from: Hawaii Tropical Rum Drinks & Cuisine by Don the Beachcomber (Spiral-bound)

I've always been a fan of the Zombie. It's just a great tropical drink. When I decided that I had had enough of paying $7 for them at restaurants, and that I wanted my own at home, I looked up Trader Vic's recipe. It was okay, but it really was geared more for a sort of "Zombie Punch" -- where ratios were expressed in fifths (entire bottles) rather than ounces.

Later, I happend upon Suzanne Matczuk's Cocktail-o-Matic, which had a much more approachable recipe for Zombies. I began to make those, and was happy.

However, this year I spent two weeks on O'ahu. I became totally hooked on the atmosphere (one could say the entire island made a left turn at 1968, and has just sort of "lived tiki" since), the people, and the drinks and cuisine. So while I was in Hilo Hatties, I picked this book up on a whim.

I was totally impressed. Where I thought I would be getting a book full of touristy BS, I got a book with authentic (one of the authors is Donn's widow, these recipes were taken from his belongings) recipes for both drinks and food.

The drinks are quite palatable. Many of them (such as Beachcomber's Gold and Rum Barrel) are just classic. A couple are "out there" (such as Test Pilot), but you can really taste and feel what the author was going for. I feel I must mention the Zombie recipe from this book. Not only is it authentic -- the man invented the drink -- but we learn that it contained Absinthe! Also, that it was prepared at least a couple times with added glycerine. Wow. This explains the drink's somewhat evil reputation.

If all you got in this book was the drinks, it would be worth the price. However, you gain priceless insight into the culture, and into Donn himself. Of particular interest was the conversation between Donn and Vic about the Mai Tai. Additionally, the story of his shipping gardenias from hawaii (daily!) and his experience in the Army during WWII.

Highly recommended. I'd also recommend the Suzanne Matczuk book, as it is told in the same way (plenty of culture with the drinks), and it is instructional to see the difference in the drinks as she writes them, and the way they were originally... "prescribed."

9 of 9 people found the following review helpful:

4.0 out of 5 stars Excellent history, bar guide, February 5, 2002

By 

Bill Jennings (South San Francisco, CA USA) - See all my reviews

This review is from: Hawaii Tropical Rum Drinks & Cuisine by Don the Beachcomber (Spiral-bound)

"Hawaii: Tropical Rum Drinks and Cuisine" is an evocation of another era: the 1950s "Tiki Americana" craze which swept the US after World War II. The book is crammed with memories and memoribilia of Don the Beachcomber, the guy who created the "Zombie" drink, and may have created the "Mai Tai" as well. He started his tropical-themed bar in Hollywood in the 1930s. Think: full-color photos of tiki drinks, vintage photos, food recipes, even a party guide.