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Tiki Drinks: Tropical Cocktails for the Modern Bar Hardcover – June 1, 2015
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About the Author
Robert Sharp is a Los Angeles–based mixologist and bartender with more than seventeen years of experience in the bar industry, both working behind the bar and in front of it as a consultant. Sharp also has extensive experience developing cocktail recipes for bars of all types.
Nicole Weston is a food writer and recipe developer based in Los Angeles, California. She runs the popular blog Baking Bites, which focuses on recipes and baking advice for home cooks and bakers. It was named one of the 50 best food blogs in the world by the London Times and has been featured in publications such as the Washington Post, the Sacramento Bee, and People magazine. Baking Bites was also named one of the Top Food Blogs of 2013 by PBS and is included by Saveur.com on their Sites We Love list. The site attracts an average of 900,000 unique visits each month and also gets an average of more than 1,100,000 pageviews each month. The Baking Bites Facebook page has more than 12,000 likes; its Twitter account has more than 6,000 followers. Weston regularly judges various culinary competitions around the country, is a cocktail enthusiast, an avid aficionado of Tiki history, and the author of three books in the Storey Basics series: How to Make Frozen Yogurt, How to Make Ice Cream, and Vegan Frozen Treats.
Top customer reviews
Just a couple slight annoyances. I wish the authors could have gone into more detail on the different rum brands, and spelled out a little clearer what rum to use in a recipe. For example, aged rum can be white or amber, but a recipe will just call for aged rum.
There are several typos throughout the book, sorry, it brings out the English major in me. In one instance a particular recipe called for a particular kind of rum, but the text for that recipe named an entirely different rum.
The format is easy to follow and the instructions for mixing the different drinks is generally clear. If you are a novice drink mixer, like I am, this is a great place to start. The photos, in particular, are a nice touch. Love the creative garnishes!
The authors Weston and Sharp are clearly tikiphiles and mixology experts. I would say this is the best drink book to come along since 'Da Bum Jeff Berry issued his definitive history of tiki drink and recipe books.
The book opens 12 pages that might be considered a basic short course in bartending. A quick history of tiki libation. Then a look at rum, the atom of the tiki drink. Mixers to use. Bar tools, technique. Glassware and garnish.
The next 35 or so pages are dedicated to the Classic Tiki drinks. Master this chapter and your barstools will never be empty. They're all here, Trader Vic's Mai Tai, Don's Zombie, Fog Cutter, Missionary's Downfall, Rum Barrel, Daiquiri, Pain Killer, etc. all beautifully photographed in color the way they should be presented in the proper glassware.
70 more pages follow with Modern Tiki drinks.. Molokai Mule, Tahitienne, Rob's Mistake a best guess of Ray's Mistake (founder of the Tiki Ti bar in Los Angeles), the Outrigger, South Seas Sling and other mutations of famous drinks (Singapore Sling) worthy of a try.
Next, a short chapter (7 pages) on blendered and bowl drinks; The Scorpion Bown, Pina Colada, and other straw sucking quenchers.
Finally the book closes with a reference section that shares all of the secret sauces you'll need to make a great tiki drink.. stuff you can buy in a bottle, but it's sooo much better if you make your own: Simple Syrup, Falernum, Orgeat and others.
The photos of palm trees, the South Seas graphics and illustrations pepper the book to make it - just so perfect.
Mahalo to the authors Nicole and Robert for a new classic! The bar is open.