Post #200662 by thejab on Tue, Nov 29, 2005 5:01 PM

On 2005-11-29 16:43, finkdaddy wrote:
Most of you probably now this, but at what point did Trader Vic become associated with tiki? The book, written in 1947, doesn't have much by the way of "tiki" drinks. Was Hinky Dinks what we would call a tiki bar? When was Hinky Dinks first opened, and when did he begin opening other restaurants? I guess I'd really like to know more about Trader Vic. Is there any kind of Trader Vic biography? Pointing me in the direction of more info would be kind of you.

Many of the recipes in the book use Bacardi rum. Do you think there is a big difference between the Bacardi that was being produced in the 40's and the kind that is mass produced today?

My dad claims to have been drunk on a bottle of Cruzan Black Strap when he was in the Navy. I know Cruzan has existed for decades, but I always assumed Black Strap was a modern thing. Am I wrong, or is my dad wrong?

Has anyone ever had a liqueur called Swedish Punch? I'm just wondering what it tasted like.

Fine questions.

1. Start with the Book of Tiki's Trader Vic chapter. I think Hinky Dink's would now be classified as pre-Tiki - nautical and tropical but not a lot of tiki, which came a bit later with the influence of tiki in pop culture like South Pacific, the book and movie, and Thor Hyerdal's books. Bigrotiki can give you the definitive answer. I think there's a Vic autobiography that he wrote in the 70s but I don't have a copy.

2. Bacardi before Castro was made in Cuba, and it was the standard clear rum, which is why so many recipes called for it. When Castro took over it became Havana Club, abd Bacardi moved operations to Puerto Rico. By comparing the taste now I like to believe that Bacardi used to taste like Havana Club does now.

3. I don't know, but I bet he had an awful hangover!

4. Never had Swedish Punch but have seen it in cocktail books. I'm afraid it may have become extinct like Forbidden Fruit liqueur.