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Posts Tagged ‘Puerto Rican Rum’

*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.”

FOG CUTTER

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

by Pink Lady

Regular readers of our column or blog are well aware of LUPEC’s mission to “breed, raise and release endangered cocktails into the wild,” spreading great stories, lore and cocktail history whenever we can. But another main initiative of this group is to give back to our community. Fabulous as we may be, most members of our little club will never be in a position to donate a wing to a local hospital or community center. Instead, we fundraise in the best way we know how: by throwing dress-up cocktail parties. We’ve raised over $20,000 for local women’s charities this way since our group’s inception in 2007.

Our first event was a 1920s-themed speakeasy held on a clandestine riverboat permanently docked in the Boston Harbor, and it benefited Jane Done Inc., the Massachusetts Coalition Against Sexual Assault and Domestic Violence. Last year, we threw a 1940s-themed USO-style variety show with swing dancing, burlesque and live comedy to benefit women at the New England Shelter for Homeless Veterans. This year, we’re planning a tiki bash of epic proportions.

On November 14th, we will transform the Villa Victoria Center for the Arts into a 1950s-themed tiki party featuring retro libations and canapés provided by Toro, Green Street, the Franklin Café and more. Island Creek Oysters will be on-hand shucking delicious “Duxbury pearls” and the Boston Derby Dames will skate around with sweets provided by Taza Chocolate. Through the Keyhole Burlesque, ukulele master Uke Springsteen, DJ Brother Cleve and other live acts will entertain. Tickets, a wallet-friendly $35 in advance/$45 at the door, are on sale now.

Why tiki in November? Why not? With exotic décor and whimsical cocktails, a night at Trader Vic’s or Don the Beachcomber’s offered un-ironic escapism in its heyday, a flavor-packed counterpoint in the era of vodkatinis and The Man in the Gray Flannel Suit. As tiki expert Jeff “Beach Bum” Berry told the Washington Post earlier this year, “A tiki bar was where the mid-century Organization Man went to escape his white-collar job, his big mortgage and the threat of nuclear annihilation.”

With a long cold winter on the horizon, we Bostonians could use a little escapism, too.

THE HAWAIIAN ROOM

FROM THE HAWAIIAN ROOM OF THE HOTEL LEXINGTON, NYC, CIRCA 1940S

ADAPTED FROM JEFF BERRY & ANNENE KAYE’S BEACHBUM BERRY’S GROG LOG

0.5 oz fresh lemon juice

0.5 oz unsweetened pineapple juice

0.5 oz Applejack

0.5 oz triple sec

1 oz light Puerto Rican rum

Shake well with plenty of ice cubes. Strain into a cocktail glass.

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. CLICK HERE FOR MORE DETAILS.

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