Other Sellers on Amazon
+ Free Shipping
+ Free Shipping
+ Free Shipping
Easy Tiki: A Modern Revival with 60 Recipes Hardcover – May 12, 2020
|New from||Used from|
Explore your book, then jump right back to where you left off with Page Flip.
View high quality images that let you zoom in to take a closer look.
Enjoy features only possible in digital – start reading right away, carry your library with you, adjust the font, create shareable notes and highlights, and more.
Discover additional details about the events, people, and places in your book, with Wikipedia integration.
Ask Alexa to read your book with Audible integration or text-to-speech.
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Frequently bought together
Customers who viewed this item also viewed
About the Author
Spiros Halaris is a multi-disciplinary, award-winning illustrator. His signature aesthetic is distinguished by its eye-catching colors, sophistication, and playfulness, and has the ability to capture the spirit of every subject and give it a new dazzling, elegant form. For the past ten years he has been creating illustrative and typographic solutions for an international and diverse clientele including Lancôme, Bergdorf Goodman, Sephora, Harrods, Vogue, the New York Times, and Architectural Digest.
Excerpt. © Reprinted by permission. All rights reserved.
Fresh on the heels of repeal, a man by the name of Donn Beach (aka Don the Beachcomber) introduced a style of drinking so flamboyant and conspicuous that it was unimaginable to a Hollywood public accustomed to the secrecy of the speakeasy. All the devices that had acted in service of discreetness during the thirteen-year “noble experiment” were flipped on their heads. Coffee cups concealing their true contents were traded for hollowed-out pineapples containing a staggering blend of rums, tropical flavors, and spices and crowned with orchids, mint, and mango leaves; the hidden entrance was replaced with a carved bamboo-andrattan gate announcing the threshold of another world. Inside, driftwood décor, tropical plants, and the manufactured sound of rainfall signaled an exotic escape from the Depression-era reality on the other side of the entryway. It was the beginning of a movement that would come to be known as tiki.
A cursory glance at the offerings of homewares retailers and fashion labels both high and low, as well as, of course, new bars opening across the country, makes glaringly apparent one fact: we’re in the midst of the second golden age of tiki. Not since its midcentury heyday has tiki’s faux-island atmosphere made such a broad sweep across the country. And with tropical-themed bars opening at a rate that’s hard to keep up with, tiki’s momentum shows no signs of slowing.
Indeed, it’s difficult to deny the appeal of the genre’s aesthetic. At times when headlines seem to offer nothing but an onslaught of disheartening information, the purposefully escapist nature of the tiki bar—no TVs, no windows—is an apt antidote. But for a category whose appeal hinges on the impression of “the easy life,” tiki drinks are among the hardest to make, often calling for upward of ten ingredients and a host of specialized techniques and tools, not to mention elaborate, over-the-top garnishes. The Zombie, for example, calls for between nine and eleven ingredients (depending on whether you make the 1934 version or the 1956 version), while the QB Cooler calls for ten, and the Kikuya Lapu for twelve.
Of course, it takes more than a laundry list of ingredients or tropical flavors to label a drink “tiki.” Decidedly untropical cocktails can climb toward ten ingredients without qualifying, while the Mai Tai, perhaps tiki’s most iconic output, clocks in at a mere five. The transportive power of its simple construction hints at a more abstract set of criteria required to earn the “tiki” label, beyond the “more is more” approach that characterizes much of the category. Chief among them is the ability for a cocktail to conjure another world through its composition, presentation, and name. Missionary’s Downfall and Cobra’s Fang, for example, are far more evocative than pineapple sour and tropical rum punch.
As you’ll see throughout this book, it’s possible to expand the tiki template with drinks designed to match the ease of the tiki lifestyle—without losing its quintessential character. In fact, Donn Beach, the founding father of tiki itself, set a precedent for such a practice with simplified versions of his Zombie and Planter’s Punch designed for home bartenders. But today, the advent of new ingredients and techniques, from fat-washing to acid-adjusting citrus, has only further complicated the genre. Within these pages, however, is a new set of simplified drinks designed for the revival age, which aim to bring tiki back within the home bartender’s reach.
How to Use This Book
So much of tiki’s identity hinges on the appearance of extravagance. The very foundation of the genre is, after all, the willful complication of a simple punch recipe. But difficulty is by no means a prerequisite, and the aim of this book is to offer an approach to making tiki cocktails that feels accessible but not dumbed down.
“There’s no definition in the dictionary that says tiki has to be complicated,” says Jeff “Beachbum” Berry, tiki author, historian, and bar owner. “There are so many arbitrary things that people say define tiki: it has to have crushed ice in it, and it has to have twelve ingredients. . . . Does it really?”
When Berry opened Latitude 29 in 2014 in New Orleans’s French Quarter, it opened his eyes to the importance of simplification. Prior to owning his own bar, his objective had largely been to rescue extinct recipes and re-create them in their truest historic form even if it meant dipping into an $80 bottle of rum for a drink that took half an hour to build. Now there are other considerations to keep in mind. “There are three layers,” he explains. “The first layer is always ‘How do I make the best possible drink?’ The next layer is ‘in the least amount of time.’ And the third layer is ‘for the least amount of money’—because you’ve got to stay in business.”
To this end, Berry takes the famous Don the Beachcomber ethos “What one rum can’t do, three rums can” and flips it on its head, seeking out exceptional bottles of rum that can do the work of three. To maximize returns on the least amount of effort, the same considerations went into sourcing the recipes for Easy Tiki.
Across the sixty cocktail recipes within these pages—twenty classic and forty modern—ingredients clock in at six or fewer. What’s more, house-made syrups are kept to a minimum and are standardized across the board (so there’s no need to make one version of cinnamon syrup for one recipe and another version for the next), and most require little to no cooking. For the recipes that reinterpret classics that originally comprised more than six ingredients, I worked with top bartenders to capture the drinks’ essence in a home-bartender-friendly manner.
Of course, information on the best rums to use in each drink, how to build a home tiki bar, and tips for styling each cocktail with appropriately tropical flair can be found in the following pages, too, alongside the ever-important skill of batching for a crowd. And for those newly acquainted with tiki or simply looking for a refresher on how the style came to be, there’s a chapter dedicated to precisely that, followed by a snapshot of where the category stands today and the best places to tiki from coast to coast, including historic bastions of the style and modern trailblazers.
There was a problem filtering reviews right now. Please try again later.
If you're intimidated by the exotic ingredients in tiki cocktails, and get this because you want simpler ones to dabble with, you might be disappointed. Although they avoid ones with too many ingredients, the recipes (perhaps unavoidably for this style of cocktail) still usually call for a combination of particular styles of rum, fresh citrus, syrups you won't find in most home bars, and often oddball liqueurs or other ingredients. Some bartenders find ways to simplify tricky cocktails; but then you have a version of the Siboney that goes from four ingredients to six. Simpler drinks like the Castaway and Jungle Bird don't make an appearance. You might be better served getting one of Berry's books, and highlighting the simpler recipes.
On the other hand, if you already have some experience making tiki cocktails, there's more value here. You might be inspired by some of the adaptations, or suggestions for specific rums, with the versions of the classics here. (That Siboney might be up to six ingredients now, but it's pretty tasty.) Better yet, a cocktail nerd will enjoy the "modern" recipes created just for this book. They partially reflect trends of the moment (I think there are five calls for Giffard's Banane du Bresil) but at least there are minimal "infused" liquors and nothing fat-washed, making these all pretty "Easy" beyond a few ingredients that might be hard to source. (There are calls for cardamom pods, shiso leaves...) A couple of the ideas here made the book worth it to me.
Honestly, if the book had been titled "Modern Tiki" rather than "Easy Tiki," I might have given it five stars. The current title sets up unrealistic expectations. But there's value here for the right audience, at a reasonable price.
To give some examples, I never before cared for Mai Tais before I made this recipe with one of the recommended "unapologetic" rums. I assumed I disliked the drink itself. But this Mai Tai is now an absolute favorite. Other simple but fabulous drinks include the Donga Punch and the Morale & Welfare. Some of the seemingly odder fare, like the Gunga Din (a G&T riff) and Tropic of Capricorn (a banana daiquiri riff), are so good I prefer them to the original drink they riff on. I've probably made about 60% of the drinks in here now, and I am excited to try the rest.
Another thing I loved about this book was its introduction to the rum world. Internet guides to rum are inconsistent and hard to follow. Aged? Lightly aged? Overproof? Navy? White? Gold? What does it all mean? For the longest time I couldn't get a straight answer from the interwebs, but thankfully the guide to rums prefacing this book sorted everything out for me neatly.
So why four stars rather than five? Misprints. Almost always in the recipes themselves, which is like, the worst place to have misprints. Because the drinks here are often so good, I could tell when something seemed off. Through internet sleuthing, I found at least two fixes: the Fog Cutter requires 1oz lemon juice (omitted entirely--eek!) and the Bitter Mai Tai calls for 1.5oz Campari (not 0.5). Another mystery: Our Man In Havana specifies unaged Haitian rum, but then recommends Rhum Barbancourt 5 Star, which is an aged rum. Which is it? (Seriously, if anyone knows, please tell me). There are quite possibly more.
So, Chloe Frechette, if you're out there -- first, thank you for turning me into a proper bartender! And secondly, if you know where the misprints are, please announce them to the world! or at least me. because I want to make all these drinks.