Thursday, November 20, 2008

Talking Tiki

We had our November meeting this week, and it was a great one. Too bad some of the ladies couldn't make it, but that just meant more for those of us who did. Shelley Temple, Eight is Enough, our gracious hostess Delilah, and yours truly were present.

The theme this month was Tiki Drinks 101 and Delilah lined up a guest speaker to join us. James Teitelbaum is the author of Tiki Road Trip and a man of many talents. This was the first time a member of the male persuasion has attended one of our meetings, so we eyed him with suspicion initially. But as the night wore on, he won us over enough to let him stay for the evening.

Many in attendance didn't realize that there were good sipping rums, and had their eyes opened to new possibilities with rum. Thanks James!

The Drinks
James started our evening with the Test Pilot, a cocktail invented by Donn Beach, and a discussion of the beginnings of the Tiki movement. Next up was the classic Mai Tai and a discussion of Trader Vic. We finished the evening with the classic Dark 'n Stormy, made with Gosling's Black Seal Rum and Barritt's Ginger Beer. The Gosling's people would be most proud of us for respecting their trademark on this occasion.

The Eats
The food accompaniments included Cuban sandwiches, homemade tropical salsa and Ahi tuna skewers with a ginger-maple glaze. All were delicious. Of course we also had goldfish.

Here were the two favorite recipes, determined by a vote of the members in attendance:

Test Pilot
1.5 oz Dark Rum
.75 oz Light Rum
.5 oz Fresh Lime Juice
.5 oz Velvet Falernum
3 teaspoons Cointreau
Dash Angostura bitters
1/8 teaspoon Pernod
Blend with 1 cup crushed ice, garnish with a maraschino cherry.

Polynesian Glaze
3/4 cup Pure Maple Syrup
1 cup water
1 3/4 tbsp. Fresh Grated Ginger
4 cloves Garlic finely chopped
1 1/2 tbsp. prepared Horseradish
1 tsp. salt
Combine all ingredients in a pan and heat until boiling. Simmer for 15 minutes (or until reduced by half). Enjoy over your favorite fish. Delilah served this over ahi tuna skewered with granny smith apples and green peppers.
Note: can be made ahead - glaze will keep in fridge for several days.

Now everyone go off and Tiki!

Edit: I forgot to add in this month's Rye Confession, which comes from Shelley Temple. She advised that she is often carded when out with her husband, even though he is not. This occasionally makes him quite upset, and encourages her to call him "papa" for fun.

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