These days, there aren’t terribly many bars around the U.S. that devote themselves entirely to a tiki theme. You know, with bartenders in bright Hawaiian shirts, cocktails with flaming garnishes and tropical decor such as rattan furniture and flower leis. It wasn’t always that way.
Tiki culture — a movement that originally took off in the 1950s and ’60s when tropical-themed bars began appearing all over the country — first originated with the opening of Don the Beachcomber in 1934 Hollywood. The restaurant and its subsequent locations are no longer around today, but the movement’s recent resurgence has sparked new ones, such as Smuggler’s Cove in San Francisco, as well as themed days or weeks throughout the year at other bars. (Austin’s own Texas Tiki Week just ended.)
No matter where you go for some tiki fun, you’ll find that these cocktails often feature flavored syrups and fresh fruits to combine with rum or another spirit. In this case, with sake, a fermented rice beverage from Japan.
The Hanalei
1 bottle (1.5 L) of filtered sake
3 quarts of guava nectar
1/4 cup orange blossom simple syrup
1/4 cup fresh lime juice
1 cup of ice per 2 cups of mix
1 orange slice
Add all ingredients except the orange slice to a blender and blend them until ice is completely crushed.
Garnish with orange slice, toothpick umbrella and serve in a coconut or tropical-themed glassware. Yields 8-10 servings.
Recipe by Hotel San Jose
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