Recipe: Bali Ha'i New Orleans drink recipes/Beachbum Berry event

http://blog.nola.com/judywalker/2008/02/bali_hai_drink_recipes_surface.html

Bali Ha'i drink recipes surface
Posted by The Times-Picayune February 14, 2008 5:03AM
Categories: Local Food story

By Judy Walker
Food editor

On Feb. 22 at the Pelican Club, "Tales of the Tiki" will take participants down tropical drink memory lane.

Presiding over the Tales of the Cocktail event and dinner will be Jeff "Beachbum" Berry, author of several books on tiki history and its revival.

See Friday's Laginappe story by Brett Anderson for more details about the dinner (also available on http://www.talesofthecocktail.com). But here are some of the affiliated recipes tiki fans can make at home.

In January, Tales of the Cocktail founder Ann R. Tuennerman asked if Times-Picayune readers had any recipes from Bali Ha'i At The Beach, the tiki restaurant that flourished on Pontchartrain Beach.

The Bali Bali recipe was dug out of the family archives recently and passed along by Jay Batt, grandson of Bali Ha'i owner Harry J. Batt. It will be served again at Tales of the Tiki.

Bali Bali

Makes 1 drink

1 ounce fresh lime juice

1 ounce fresh orange juice

1 ounce pineapple juice

½ ounce simple syrup

1 ounce light rum

1 ounce gin (94-proof preferred)

1 ounce brandy

½ ounce falernum

½ ounce passionola (passion fruit syrup)

1 ounce dark rum

Combine all ingredients and serve in a tall glass.

Harahan resident Vangie Serio Schmidt sent the recipe for the Bali Hai's Fog Cutter.

"The cooks at the Bali Ha'i were the Chans," Schmidt said. "They opened a Chinese restaurant in my mother's strip shopping center (Westgate Shopping Center on Veterans Boulevard in Kenner, near Williams Boulevard ).

"After they left the Bali Ha'i, they opened up there and stayed there for years. I got the recipe from them, and I wrote on it where the recipe came from.

"I even have one of the glasses" with a tiki face on it from the Bali Ha'i, Schmidt said. My husband and I used to go there all the time; we loved it. We used to love the Fog Cutters."

The Bali Ha'i Fog Cutter

Makes 4 (or more) drinks

8 ounces orange juice

6 ounces lime juice

6 ounces simple syrup

4 ounces light rum

4 ounces dark rum

4 ounces brandy

4 ounces gin

¼ ounce almond extract

Combine all ingredients in a pitcher. Serve in tiki glasses or tall glasses.

Berry said that a Mai Tai from his latest book, "Sippin' Safari," will also be served at the Pelican Club event. This is the one as served at Trader Vic's in Havana, Cuba, in 1958. "By this time, the Mai Tai had eclipsed the Zombie as the world's most famous tropical drink," Berry writes.

Trader Vic's Mai Tai

Makes 1 drink

1 ounce fresh lime juice

½ ounce orange Curacao

¼ ounce sugar syrup

¼ ounce orgeat syrup

1 ounce aged Jamaican rum

1 ounce amber Martinique rum (St. James or Clement)

Shake well with crushed ice. Pour into a double old-fashioned glass. Garnish with a mint sprig.

Did anyone here participate? I wish I could have. How was it?

Here's Wayne Curtis' recap...wish I coulda been there!

http://www.republicofrum.com/

Here are all the cocktail recipes:

http://www.wistradio.com/page.php?page_id=10401

"I am Lono!"

[ Edited by: arriano 2008-03-04 10:06 ]