Tiki Central / Tiki Drinks and Food / Booze free drinks suitable for Tiki Mugs
Post #39820 by Sabina on Wed, Jun 18, 2003 11:51 AM
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Sabina
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Wed, Jun 18, 2003 11:51 AM
Well, you asked... this is long, but full of ideas. I'm convinced there's plenty to be offered for the booze-free set and the designated drivers du jour. There's nothing worse than going to a party or bar and feeling you're missing out because you're in charge of driving folks home safely afterwards. So I try to research Tiki "Authentic" recipes that are every bit as valid Tiki-wise for my friends who won't be sampling my rums. Research-wise, I find children's menus, believe it or not, can be a treasure trove- after all non-alcoholic versions were often as spectacular in both taste (in their own way) and garnish as the alcoholic siblings. Part of the point being, non-alcoholic versions should not feel 'less than' alcoholic versions leading to that feeling of being odd man out. If anything, some non-alcoholic and/or children's versions may have been even as, if not even more outlandish, as businesses were carefully crafting 'fond memories' sometimes intentionally, in an effort to either have the kids drag their parents back, or so as the kids grew up they would return. (The Hawaii Kai in New York, actually made a point of throwing sweet 16 birthday parties to that effect!) There's an essay in there somewhere- for later, or perhaps someone with a more extensive collection of raw materials to address. So on to the drinks- many of which could easily be adapted for Tiki mug usage. (Or, just go for outrageously garnished skull mugs, or pirate mugs full of coffee with hints of fruits and nut syrups, whipped cream, chocolate shavings, or cinnamon sticks,, or a mint sprig! Tiki enough to be part of the genre, anyway.) The following three non-alcoholic gems from 'back in the day' are from; Trader Frank's Exotic Menu Recipes- Which, in a nod to a fellow Tikiphile, can still be gathered here-
1/4 cup coconut milk This is our secret... put all these juices into a blender with a heaping tablespoon crushed ice and blend for a second or two. Serve in a Zombie glass or any 14 oz.. glass, garnish with colored straws and cocktail umbrella - you'll love it!
7 oz. Orange juice Pour 7 oz. fresh Orange juice in a footed goblet - pour very slowly and down the inside of the glass 1 oz. of Passion fruit juice. This will settle at the bottom rising slowly and will give the coloring and effect of a beautiful sunset. Garnish with full 1/2 Orange slice and a cherry speared on a fancy toothpick.
1 lge. scoop lime sherbet Mix ice and Pineapple juice in blender for 2 or 3 seconds. Pour into large sundae glass... Float a scoop of lime sherbet on this sea of delicious Pineapple juice. A real delightful refresher. Garnish with 1/2 slice fresh lime and a cherry speared on a frill toothpick. The next three are from the Hawaii Kai, formerly of New York City, as recorded in the "Hawaii Kai Cookbook", by Roana and Gene Schindler (You'll have to find used.) These are attributable to Manny "Blackie" Andal, chief mixologist of the Hawaii Kai.
(Especially designed for youngsters). A swirl of exotic nectars blended with the mystic charms of Island paradise fruits; crowned with pineapple sherbet and a beautiful Bird of Paradise flower. 1 oz. pineapple juice Pour all ingredients except sherbet, over 1 cup shaved ice. Blend. Pour into 16-ounce glass and top with scoop of sherbet. Garnish with flower stuck in an 8 inch straw.
1 can (6 oz.) frozen orange juice concentrate Combine juices and water; beat with egg beater. Beat eggs with sugar and salt just until blended; add orange mixture; beat 5 to 10 seconds. Pour into 6 tall ice filled glasses.
1 can (6 oz.) frozen orange juice concentrate in a large punch bowl or small barrel, dilute orange juice concentrate as label directs. Add sugar and mix until dissolved. Add remaining ingredients. Taste for additional sugar. (All this can be done one day in advance.) When ready to serve, add two trays ice cubes. Serve in Hawaiian mugs. 25 4 oz. servings. And these, also from New York, from a small pamphlet. "A selection of Luau Recipes from the Hawaiian Room" (in the Hotel Lexington, 48th Street, which was sorta proto-Tiki if I've got my timeline correct.)
12 oz. Pineapple juice Mix Pineapple juice, Orange juice, Lemon juice, and four dashes of Grenadine. Blend with finely crushed ice to froth for a refreshing soft drink. (For a more powerful mixture, add 5 oz. Cognac and blend in same way.)
1 large fresh Pineapple Peel, core and dice the Pineapple. Using a Waring blender half filled with shaved ice, add all ingredients. Mix few minutes until mixture attains thin sherbet-like texture. Serve heaping in old fashioned type glass. Sprinkle a little cinnamon on top and garnish with spray of mint. Finally, I have to recommend "Zero Proof: 200 Nonalcoholic Drinks from America's Most Famous Bars and Restaurants",
3 oz Pineapple juice
Calories: 97 Built in 1907, San Francisco's historic Fairmont Hotel and its Tonga Room have served ten United States presidents, world leaders, and countless royalty. The Garden Room of the Fairmont hosted dignitaries as they drafted the charter for the United Nations. On a less grand, but more popular scale, the Fairmont provided the setting for the television series "Hotel". I think the only other directly Tiki related recipes include "Tahitian Paradise" and "Waikiki" from the Mai Kai. But after you've tried a few of the recipes from the various restaurants, you begin to get a feel for how to craft a booze-free drink with a variety of flavors, and even some complexity and subtlety. Okole Maluna! (Bottom's up!) |
