At this year’s Tales of the Cocktail (a 5-day celebration of the cocktail in it’s birthplace, New Orleans), there was lots of Tiki love. Offbeat’s Food Editor Todd A. Price teased us with his great on-line piece, “The King of Tiki” about Jeff “Beachbum” Berry, whose books (Grog Log, Intoxica!, Taboo Table and the latest, Sippin’ Safari) are seminal on the subject of Tiki, recipes included. Jeff led a killer seminar at Tales, covering Tiki drinks and culture, including the legend and lore of famous tiki restaurants, Don The Beachcomber and Trader Vic’s. The drinks he made for sampling were amazing with a special nod to the Nui-Nui, a tart, allspice-laced rum drink that was so delicious, everyone is on the hunt for the intriguing and elusive Pimento Liqueur, to recreate the drink at home. I’m taking a page from cocktail writer Chuck Taggart whose recipe for Pimento Dram is in the current issue of Imbibe Magazine, to make my own. Paul Clarke’s article featuring Chuck’s recipe, also has a make-at-home version of Falernum (another Tiki drink ingredient, with a clove-almond flavor) that is often the “secret” to many a rum drink. A beautiful bottled version of Falernum can be purchased from Fee Brothers, if you don’t want to try your hand at at home-concocting. Of course no proper Tiki drink can be sipped in anything other than a proper Tiki cup. I’m crazy for Emeril’s cobalt blue cups (see picture above). These Kids Tiki Mugs (juice only for the kiddies, if you please) are a wee bit smaller than the adult size, but the TIki grabbing his tush is irresistable and a great Tiki cocktail just tastes better in it’s intended vessel.

Filed Under: Wine & Libations