*LUPEC Boston’s latest ruminations, in case you missed ‘em in this week’s Dig.
by Pink Lady
Our Tiki Bash is just a few short weeks away, and LUPEC Boston has assembled a class-act event. With hula instruction, burlesque dancers, ukulele-sensation Uke Springsteen reinterpreting “the Boss” on his tiny, tiny guitar, plus cocktail historian/Boston music legend Brother Cleve spinning records, this is an event you won’t want to miss.
It wouldn’t be a LUPEC party if cocktails weren’t the main attraction. In the next few columns, we’ll offer a taste of what’s in store on November 14th to whet your appetite and introduce you to hallmarks of the tiki drinks that inspired the party, considered so delicious in their heyday, they begot a craze that outlasted every cocktail fad before and since.
First, we should note that “tiki cocktail” is a “retro” term. Inventors of these fine concoctions referred to them as “exotic drinks” or “faux tropics” (“faux” because they were invented far from the real tropics, in the continental US). Modern drinkers may feel silly about the umbrellas and the skull-shaped glassware, but for many decades, “exotics” were the height of cocktail chic. Their popularity among the Hollywood set at Don the Beachcomber’s was inspiration enough for Victor Bergeron to rip the moose heads off the walls at his Northwest-themed eatery, Hinky Dinks, transforming it from “lodge” to tropical paradise and himself into “Trader Vic.”
The Fog Cutter, one of two drinks we’ll serve at the LUPEC Boston Tiki Bash, is commonly credited to Trader Vic, though Ted “Dr. Cocktail” Haigh casts doubt upon these origins in Vintage Spirits & Forgotten Cocktails. Haigh traces the drink via expert barman Tony Ramos, an original bartender at Don the Beachcomber’s in Los Angeles, who recalls the Fog Cutter as the signature drink from Edna Earl’s Fog Cutter bar in LA. Regardless of who invented it, this potent combination of three unlikely bedfellows—rum, brandy and gin—plus fresh juice, orgeat and sherry—is a memorable beverage. Provided you don’t tipple too many, of course.
If you’ve never heard of or tried orgeat, you’re in for a treat. Originally a health tonic popular among Romans, the early formula for orgeat was simply boiling water, barley and honey for several hours, then straining it (the word derives from the Latin “hordeata” meaning “made with barley”). In its modern incarnation, orgeat is a typically sweet, milky-looking almond syrup (who knows where the barley went?) made by boiling almonds and sugar and adding a little orange flower water or rosewater at the end.
Orgeat appears in many tiki cocktails, including two of Trader Vic’s most famous concoctions, the Mai Tai and the Fog Cutter. You’ll have a chance to sample both at the LUPEC Boston Tiki Bash. Or, try one at home today, proceeding with caution, as this drink is potent. As Trader Vic said, “Fog Cutter? Hell, after two of these, you won’t even see the stuff.”
ADAPTED FROM TRADER VIC’S BARTENDER’S GUIDE, REVISED by Victor Bergeron
2 oz light Puerto Rican rum
1 oz brandy
0.5 oz gin
2 oz fresh lemon juice
1 oz orange juice
0.5 oz orgeat
0.5 oz sweet sherry
Shake all ingredients except sherry with ice cubes. Pour into 14-ounce glass. Add more ice cubes. Float 0.5 ounces of sherry on top. Serve with straws.
PURCHASE TICKETS TO THE LUPEC BOSTON TIKI BASH ONLINE AT THEBOSTONSHAKER.COM, GRAND IN SOMERVILLE, TORO IN THE SOUTH END, DRINK IN FORT POINT, TRINA’S STARLITE LOUNGE IN SOMERVILLE, OR BUCKAROO’S MERCANTILE IN CAMBRIDGE. CLICK HERE FOR MORE DETAILS.
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