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Posts Tagged ‘Coco Lopez’

*Recent ruminations from the ladies of LUPEC, as originally published in the Weekly Dig.

by Pink Lady

Ever sampled a Zombie, Suffering Bastard, or anything served in a skull mug or Scorpion bowl? With out-there names and kitschy vessels, Tiki drinks are apt to inspire a giggle among cocktail neophytes. In their original incarnation these were balanced, palatable drinks built upon rum, fresh juices, and flavorful syrups—legitimate cocktails that would make modern bar snobs swoon.

The roots of the Tiki craze stretch back to Prohibition, when thirsty Americans took to the Caribbean seas (where rum flowed freely) for rum cruises. There they developed a taste for exotic island cocktails, making the market ripe by the time Ernest Beaumont-Gannt opened his “Don the Beachcomber” bar in Hollywood in 1934, just after repeal. Victor Bergeron soon followed suit, revamping his Oakland eatery into “Trader Vic’s,” complete with South Seas décor. Post World War II the Tiki phenomenon blossomed into a true craze that lasted well into the 1950s, longer than any other cocktail fad to date. This weekend we’ll be raising a glass to the Tiki Craze.

Join us at The Franklin Southie on Sunday, September 18th, from 7pm-11pm, for an evening of exotic Blender Drinks on the Patio. We’ll have a delicious array of frozen favorites made with Hendricks Gin and Sailor Jerry Rum, the freshest ingredients, and maybe a few guilty pleasure favorites as well.

This event is open to the public, and there is no cover charge to enter. And, as with all LUPEC events, boys are welcome, and we’ll be donating a portion of the night’s proceeds to a local women’s charity.

Mix up one of these at home as you get in the spirit.

COCOANUT GROVE

1 oz fresh lime juice
.5 oz Lopez Coconut Cream
.5 oz orange Curacao
2 oz Sailor Jerry Rum
1 cup crushed ice

Put everything in a blender.
Blend for 30 seconds or until smooth.
Pout into a cocktail or saucer champagne glasses.
Serves 2.

CIN-CIN!

COCKTAIL PARTY

TIKI PARTY AT FRANKLIN SOUTHIE

SUN 9.18.11
152 DORCHESTER AVE.
BOSTON
617.269.1003
7PM-11PM/21+/FREE
@FRANKLINCAFE
FRANKLINCAFE.COM

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*LUPEC Boston’s latest ruminations, in case you missed ‘em in this week’s Dig.

The LUPEC Boston Tiki Bash is this Saturday! To gear up for the big event, we’ve been introducing readers to the fabulous and exotic tiki cocktails they’ll have a chance to sample at our shindig. Guests will have a chance to try the Mai Tai and the Fogcutter, two cocktails that date back to the early days of tiki in the 1940s. We’ll also be serving drinks from the opposite end of the tiki cocktail spectrum, like the Painkiller, which was invented in the 1970s.

As many cocktail aficionados will agree, the ’70s were a pretty bleak time for the American bar. The favored cocktails of the era were little more than spirit, juice and maybe a little liqueur served on the rocks. This was also the era of powdered sour mix and preservative-filled, pre-fab mixers, meaning that many of the delicious tiki drinks invented in earlier decades were declining in quality. But somewhere in the West Indies, a tiny bar accessible only by boat was mixing up a cocktail with a high-test brand of Navy rum called Pusser’s that was particularly popular with sailors, dubbed the “Painkiller.”

The Painkiller was invented by a British gal named Daphne Henderson, who owned the Soggy Dollar Bar, so named because guests had to swim ashore to it, inevitably drenching the contents of their wallets on the way. The bar offered a clothesline on which guests could hang their dollars as they knocked back cocktails. Daphne’s drink was wildly popular, but she was very secretive about the recipe, even to her close friend, a sailor and entrepreneur named Charles Tobias. Frustrated by her secrecy, Tobias took matters into his own hands one fateful Sunday afternoon, and stole away with a drink—through the surf, to his boat and back to his home kitchen on the island of Tortola, where he eventually figured out the recipe.

About a decade later, Tobias obtained the rights and all the blending information, and sought to resurrect the Pusser’s brand. Once issued daily to members of the British Royal Navy, a decree from the Admiralty Board abolished the practice in 1970, leaving the brand dormant until Tobias breathed new life into it in 1980.

You can try LUPEC’s take on this delicious coconut concoction at the Tiki Bash this Saturday. Or give it a run-through at home with Tobias’ recipe.

PAINKILLER

2 oz Pusser’s rum

1 oz Coco Lopez

4 oz pineapple juice

1 oz orange juice

Shake ingredients in a mixing glass with ice. Strain over ice into a tall glass. Garnish with nutmeg.

CIN-CIN!

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. VISIT LUPECBOSTON.COM FOR MORE DETAILS.

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