Lost cocktails of the Bali Hai, San Diego - Tiki Drinks and Food

A arriano Tiki Socialite San Diego Joined: Jun 13, 2006 Posts: 1603	A arriano Posted posted on Sat, Apr 5, 2014 2:31 PM I wasn’t that excited about making the Tahitian Manhattan. It’s basically just a Manhattan with rum instead of rye. I suppose this and the Sak-ini (see above) were added to the menu to appease those who weren’t familiar with tropical cocktails and give them choices of drinks they might recognize. What makes this “Tahitian”? Um, well, nothing really. TAHITIAN MANHATTAN 2 oz Gold Virgin Islands Rum (I used Cruzan) 1 oz Sweet Vermouth (I used Martini) 2 dashes Angostura Bitters Shake with ice and strain into a cocktail glass. Garnish with a cocktail cherry. This is actually a pretty good cocktail. It’s immediately recognizable as a Manhattan, but with the rum flavor coming through. I don’t know what brand of Virgin Islands rum the Bali Hai originally used, but I think if I had come up with it originally I’d have used a Jamaican rum instead, such as Appleton V/X.

I wasn’t that excited about making the Tahitian Manhattan. It’s basically just a Manhattan with rum instead of rye. I suppose this and the Sak-ini (see above) were added to the menu to appease those who weren’t familiar with tropical cocktails and give them choices of drinks they might recognize. What makes this “Tahitian”? Um, well, nothing really.

TAHITIAN MANHATTAN
2 oz Gold Virgin Islands Rum (I used Cruzan)
1 oz Sweet Vermouth (I used Martini)
2 dashes Angostura Bitters

Shake with ice and strain into a cocktail glass. Garnish with a cocktail cherry.

This is actually a pretty good cocktail. It’s immediately recognizable as a Manhattan, but with the rum flavor coming through. I don’t know what brand of Virgin Islands rum the Bali Hai originally used, but I think if I had come up with it originally I’d have used a Jamaican rum instead, such as Appleton V/X.

Post #713113 by arriano on Sat, Apr 5, 2014 2:31 PM