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10 Weeks of Tiki at Sanctuary on Camelback Mountain

If a trip to Hawaii is just not in the cards, jade bar at the award-winning Sanctuary on Camelback Mountain will transport taste buds to the islands of Hawaii with its 10 Weeks of Tiki program. Now in its third week, 10 Weeks of Tiki features two authentic Tiki cocktails per week complete with recipes, culture and history. Tiki cocktails are $8 during happy hour and $10 regularly.

Eddie Garcia, jade bar’s lead mixologist sheds some light on four of his favorites and recipes for this week’s picks:

The Singapore Sling was developed around 1915 by Ngam Tong Boon, a Hainanese bartender working at the Long Bar in the Raffles Hotel in Singapore. Like many cocktails, the original recipe was lost with the inventor of the drink, but it’s been pieced together by Raffles Hotel bartenders and regular customers.

The Hurricane is thought to be an invention of tavern owner Pat O’Brien.  At the time of its creation (1940’s), bar owners were often forced to buy the less popular spirit, rum, in order to obtain a few cases of the more popular scotch and other whiskeys. The excess of rum gave birth to this New Orleans standard, and the hurricane lamp shaped glass gave it its name.

It’s safe to say the Mai Tai is the Godfather of all Tiki Cocktails. It is the gateway elixir, the flag bearer. Few things represent mid-20th century Americana more than the Mai Tai, and the wooden pagan idols that adorned just about everything in 1930-1960s pop culture.  And yet, no drink is more controversial. Which juices, who invented it (it took a court case to prove it), even the origins of this drink can spark a quarrel. After painstaking research (OK, so maybe the pain came after drinking so many Mai Tais) and input from many of our respected peers around the valley, jade bar humbly offers this recipe which emulates the cocktail by Victor (Trader Vic) Bergeron. Okole maluna! (Bottoms Up)

Ingredients:
1 oz. Appleton’s VX
1 oz. Rhum JM (A French Rhum Agricole)
1 oz. Fresh Pressed Lime Juice
½ oz. Pierre Ferrand Orange Curacao
½ Orgeat Syrup (a non-alcoholic French Almond Syrup)
¼ oz. Depaz Cane Syrup (the original recipe calls for rock candy syrup, this does a fine job)

Pour all ingredients in a Boston Shaker and shake.  Pour contents into a double old-fashioned glass (12-14 oz. short glass) with cubed ice. Mint sprig for garnish.

The Blue Hawaii is the invention of Mr. Harry Yee, head bartender of the Hilton Hawaiian Village. In 1957 a sales representative of Dutch distiller Bols asked him to design a drink using their blue colored brand of Curacao. He probably asked him in the middle of Happy Hour, and Mr. Yee was busy and was probably thinking “why don’t these guys ever come when we aren’t doing anything and I’m going to invent this drink and it becomes famous and all I’m going to get is some cheap piece of branded barware that I have a million of at home.  Really? Blue? Who’s going to drink a blue drink, this in unreal . . .?” But I digress. After several variations he settled on a rum/vodka base to blend with the eye catching Blue Curacao. At jade bar we add little extra Curacao from the original version.

Ingredients:
¾ oz Flor De Cana Extra Dry Rum
¾ oz Titos Vodka
¾ oz. Senior Blue Curacao*
2 oz. Fresh pressed lime juice.
1 oz. Sour mix*

Pour ingredients into cocktail shaker and give a good hard shake. Pour into wine or Hurricane glass filled with crushed ice. Pineapple and Maraschino cherry garnish.

*Curacao is a liqueur made from the Lahara fruit on the island of Curacao. The Lahara is a descendant of the Valencia orange that was brought to the island by early Spanish explorers.

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