Frankie's In IMBIBE Mag

Just opened my May/June issue of IMBIBE and there's Frankie's getting nice play in an article on Las Vegas cocktail bars. Congrats Frankies!

is that a recipe?
if it is could you blow that up for us so we can read it ....one of the best drinks there!

On 2009-04-21 11:19, TIKIVILLE wrote:
is that a recipe?
if it is could you blow that up for us so we can read it ....one of the best drinks there!

Yes yes! Please do!

The recipes in Imbibe are usually on their website shortly after the issue hits the stands. It still has recipes from the last issue up, but the ones from this issue should be available shortly.

I went to Frankies on this past Saturday night/sunday morning. It was awesome. great decore and really good drinks. Highly recomend it.
Cheers!
Tiki King

Mmmmm... yeah, it's the recipe... we'll give 'er a try...here ya go.

Well I could use some typing practice. Here's the copy, story by Paul Clarke:

ISLAND TIME
While once home to Polynesian palaces, such as the Aku Aku, which served exotic drinks at the Stardust in the 1960's and '70s, Las Vegas has been without a full-blown tiki bar for years. This all changed last December with the arrival of Frankie's Tiki Room, on West Charleston Boulevard about three miles from the strip. A legendary dive bar for decades, Frankie's was purchased by Vegas nightlife legend P Moss (who also owns the infamous Double Down Saloon) and Chris Andrassay, and now features a Polynesian-themed interior created by legendary tiki designer Bamboo Ben, as well as a drink menu that draws heavily on the work of exotic-drink historian Jeff "Beachbum" Berry and an ingrediant list that includes fresh-squeezed juices and house-made syrups, such as the lime-and-clove-flavored falerum.
For bar manager Allison Hartling, who worked with the new owners on the concept for Frankie's makeover, the decision to go tiki made perfect sense. "There's no other tiki bar in Las Vegas," says Hartling, who is married to co-owner Andrassay. "And all of us love vintage Vegas from the '50s and '60s, so it all came together." A veteran of casino bars, such as Rum Jungle at Mandalay Bay, Hartling says the smaller-scale approach at Frankie's allows her to fully represent the tiki tradition. "I like the personal touch of it; Rum Jungle was such a high-volume bar and restaurant, you didn't have time to really craft a cocktail for somebody," she says. At Frankie's, the bars modest size and focused scope allow bartenders to employ that one-on-one creative approach. "That ties into tiki as well, and the time period when it was at its peak. It really was about making one person a great drink, every time."
Alongside tiki classics such as the Navy Grog and the Zombie, Frankie's serves original drinks, such as the Thurston Howl, a potent mix of spirits and juices that's spiced with cinnamon and ginger. (Typically served in standard glasses, many of Frankie's house drinks can be ordered in custom-made tiki mugs to take home for an additional price.) With a rum-rich Murky Lagoon on the bar in front of me and snippets from Bikini-a-Go-Go playing on the flat-screen behind the bartenders, I feel right at home in this island oasis in the middle of the Mojave.
While progress may be slow and Las Vegas may still lag behind some cocktail capitals, there's a definite desire and a momentum, both on and off the strip, in the direction of quality. "I'd say fresh cocktails are now more the norm than a novelty," Abou-Ganim says. "There's still a long way to go in Las Vegas when you compare it to someplace like New York or San Francisco, but I'm waiting for the next revolution in Las Vegas. I sure hope I'm part of it."

edit: I should mention that the above is just an excerpt from the article titled: Searching for Authentic Cocktails in America's Most Wildly Self-Inventive City

[ Edited by: Bongo Bungalow 2009-04-21 19:27 ]

thank you for transcribing that for us BB.
appreciate that, and it was enlightening to read.

can't wait to get there someday.

Jeff(bigtikidude)

On 2009-04-21 20:12, bigtikidude wrote:
thank you for transcribing that for us BB.
appreciate that, and it was enlightening to read.

can't wait to get there someday.

Jeff(bigtikidude)

On that note, here is a transcription of the recipe for anyone who wants to print it!

Thurston Howl
Bartenders at Frankie's Tiki Room make this house drink with homemade cinnamon and ginger syrups garnished with a "flag" made of a pineapple slice and cherry speaker on a cocktail pick.

1 oz. Appleton Special rum
1/2 oz. Brandy
1/2 oz. Tanqueray Rangpur gin
1/4 oz Grapefruit Juice
1/4 oz. Cinnamon Syrup (see below)
2 oz. Papaya Nectar
Ice cubes
Tools: shaker
Glass: highball or tiki mug
Garnish: pineapple and cherry flag

Combine ingredients in a shaker and fill with ice. Shake for 10 seconds, pour unstrained into a glass and garnish.

GINGER SYRUP
Combine 1 cup granulated sugar and water in a saucepan over medium heat. Whisk until sugar is dissolved and mixture comes to a boil. Add 4 ounces chopped ginger and reduce heat, simmer for five minutes, stirring frequently. Remove from heat and cover; let sit for four hours. Strain mixture through a mesh strainer. Keep syrup refrigerated and use while fresh; the ginger flavor will fade within 7-10 days.

CINNAMON SYRUP
Follow instructions for ginger syrup, substituting three lightly crushed cinnamon sticks in place of the ginger.

Cool...thanks for posting that. Now if I only had the recipe for the Fink Bomb I could mix them for a room crawl at a certain tiki-themed weekender coming up in August...

On 2009-04-21 21:08, Jason Wickedly wrote:
Cool...thanks for posting that. Now if I only had the recipe for the Fink Bomb I could mix them for a room crawl at a certain tiki-themed weekender coming up in August...

My friend you are so kriptic....what ever event could you be refering to?

On 2009-04-21 21:16, Hinano_Paul wrote:

On 2009-04-21 21:08, Jason Wickedly wrote:
Cool...thanks for posting that. Now if I only had the recipe for the Fink Bomb I could mix them for a room crawl at a certain tiki-themed weekender coming up in August...

My friend you are so kriptic....what ever event could you be refering to?

:wink: I know, I am so sneaky. I should work for the CIA.

FYI, Imbibe is a great magazine about all things drinking...booze, beer, wine, coffee, tea, etc. Always several recipes in each issue (and there have been several tiki & rum ones since I've been a subscriber). Well worth the $20 a year.

https://www.imbibemagazine.com/subscribe.php?SourceCode=nav

YES , Thank you very much!
Cant wait to get home and sauce up some SIN-omen!