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ZTL 270 Passion Pineapple Mojitos And A Tiki Bar Psychic

Feb 232013

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Kalani and Sunshine are in the lounge sipping a variety of flavored and classic mojitos. People often ask what drink or drinks to server for a group when they have little behind the bar experience. A mojito is a great option. Few ingredients and can be customized easily with little effort. See Sunshines batch recipe below and invite your guests to experiment a little at your next cocktail party. Our music this week is an album we found on eMusic.com. ”Exotic Lounge Essentials” is a decent album with a large track list of exotica classics covered by Ethel Azama and Tak Shindo. Good album to put on and just let it go so you don’t have to worry about a play list. Is it erotic per say? Nah. After a few drinks and some music we are joined by resident tiki bar psychic Campari Kraken. CK answers a few listener questions and tells a fortune or two. And in true self aggrandizing style, he subtly informs people how trivial their lives really are. We finish the show with a tune from our friends The Revomatics, White Cap Sunrise. Cheers and Mahalo!

Mojave Oasis April 12-14 2013

Tiki Caliente 5 May 17-19 2013

White Cap Sunrise by: The Revomatics

Mojito Batch Recipe:

2 Cups fresh lime juice

1.5 Cups sugar

.5 cup water

Two large bunches mint, remove leaves from stems

2 Cups 10 Cane Rum

1 Cup Cruzan Aged Light Rum or another mid priced silver rum

In a large bowl, add rums and torn mint leaves. Steep mint in rum for a few hours in the refrigerator. In another bowl mix sugar, lime juice and water. Stir till sugar dissolves. Do not use heat method, it changes flavor of lime juice. Strain mint leaves from rum and combine both mixtures. This is your Mojito base. It should be a little on the tart/sour side as this is a concentrate of sorts. Put mojito mix in a pitcher for pouring. Offer a selection of flavored rums such as coconut, mango, orange, vanilla etc. In a glass filled with crushed ice let your guests add 3/4 to 1 ounce of a flavored rum to their glass, 3 ounces of soda water (NOT LEMON LIME SODA) and 2 ounces of mojito mix. Garnish with bruised mint leaves and a lime wedge. Enjoy!

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ZTL 240 Hawaiian Bruschetta And Grapefruit Daiquiris

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Jan 232013

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It’s been a while since we invited a new host into the Zen Tiki Lounge. This week we are joined by Krista! A huge fan of tiki and pop culture herself, Krista fits right in here in the ZTL. Now Who’s ready for a cocktail? Try a simple grapefruit daiquiri. Sunshine and Krista sip this low calorie drink while Xavier Cugat and other great latin artists of the day. This week is full of tips for entertaining with less calories, both food and drink. You must try the Hawaiian Bruschetta paired with the Grapefruit Daiquiri. Simply magical together. And for the veggie lovers Krista has some tips on platters with dips that won’t break your waist. We’re also talking about reusing things around the bar, keeping that cocktail lifestyle as green as possible. Theres plenty more but my inebriated fingers are growing weak. Listen to the show for all the rest. Cheers!

Grapefruit Daiquiri with just 182 Calories

2 ounces white grapefruit juice

2 ounces light/amber rum (10 cane or Rhum Barbancourt)

1/4 ounce cinnamon infused syrup

Shake with ice and pour over crushed ice and sip away your cares.

Hawaiian Bruschetta just 40 calories per piece

1 pack Kings Hawaiian Rolls

3/4 cup chopped red onion

3/4 cup crushed pineapple

2 tsp butter

2 tablespoon dark brown sugar

Saute onion and pineapple with butter, adding sugar after onions have already gotten soft and translucent. Stir till sugar dissolves completely. Set aside. Slice rolls into three each, creating three thinner slices from each roll. Toast on a baking sheet in a 350 degree until corners start to brown, remove from oven. Top each piece with a teaspoon of sauté mixture. Garnish with chopped cilantro.

Tiki Drink How To: Painkiller and Pineapple Mint Water

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Jul 132012

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In this episode of Tiki Drink How To: we’re making one of the tastiest tiki drinks ever to be created. Pineapple, OJ, Coconut and Dark Rum come together to create a sweet and potent cocktail for any time of day. Paired with this drink is a non alcoholic infused water. Pineapple Mint water can be made from the left over parts of items you use in your cocktails. You can also add a splash of this infusion to your cocktails in lieu of club soda or seltzer. Don’t forget to subscribe to the podcast on iTunes by clicking the button on this page. And subscribe to our YouTube channel. Cheers and Mahalo.

ZTL 109 Holiday Music for your Tiki Bar

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Nov 242008

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It may seem far to early to bring you the merry and exotic sounds of the holidays. But, because the actual reality of exotica Xmas music is relatively rare we thought we should tell you where to get it early. Sunshine shares a few artists that endeavored to mix polynesian percussion with the usual kitch of the season. Arthur Lyman is most notable, probably the best example of this sub genre. Music alone does not put the holidays right, so we bring you an island inspired hot punch cocktail that will please even the Virgin imbiber. Think pineapple, spices, honey and your favorite rum. Outstanding after a heavy meal, its like dessert in a tiki mug. All things festive put aside, Sunshine and Pumpkin each share some much pent up bitching. Our recent listener email suggests that a good bitch fest was in order anyway. We aim to please. Ted Haggard, Paula Abdul, dumbasses in minivans and artificial sweetners are just some of the bashed. So sit back, drink your hot pineapple tea and spin yourself a vintage holiday….a little early.

This weeks drink: Hot Pineapple Tea

1 can Dole pineapple juice (try to find NOT from concentrate), 1/4 cup honey. 3 cinnamon sticks broken in a few pieces, 3 peppermint tea bags.

On the stove top or in a crock pot, add all ingredients except the tea bags. Bring to a boil and then reduce heat to a low simmer. Add tea bags, brewing tea for approx 10 minutes. Remove the tea bags. Serve as is, or as we do here in the Zen Tiki Lounge: add 1 to 1.5 ounces of your favorite rum to one glass of the tea. We recommend Bacardi O, Captain Morgan spiced rum, Sailor Jerry, Myers Dark just to name a few.

ZTL 108 Pumpkin’s very special day!

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Nov 162008

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This weeks show is very special. Special with a capital “S” and everything. Little did Pumpkin know (she may have suspected a little something, but she was surprised when it happened) but I decided to give her a surprise birthday party while recording the podcast. We start the show out just like any other, a delicious cocktail, some tiki music and a little mail. Then everyone showed up and it turned into a party. FUN! Our cocktail this week was concocted out of necessity. Basically my bar is still very low from a lot of parties, so you gotta use what you have. Luckily I threw together a boozy treat that even Pumpkin gave high marks. The “French Mai Tai” as I called it is a twist on the Trader Vic’s original, but has a French twist. Cognac and Cointreau give this drink a sophisticated palate, but the Mai Tai origins are not lost. Using Cognac as a float instead of a dark rum actually turned out to be an amazing discovery. Try this one at home today. Besides the cocktail we did welcome a few new listeners to the lounge and had a few interviews with some of the party guests. You will either be turned off or laughing to hear our friend tell all about her romantic adventures with her home spa. Naughty.

This weeks drink:

French Mai Tai

2 oz pineapple juice (not from concentrate)

3/4 oz fresh lime juice

1/2 oz simple syrup (don’t use orgeat)

1 oz silver rum

1/2 oz Cointreau

1/2 oz Cognac for float (Hennessy works great)

Add everything but the cognac to a shaker with crushed ice. Give just 4-5 good shakes, you don’t want froth. Pour into a chilled, clear glass with plenty of crushed ice. Top with the cognac. Garnish with a really think lime wheel on the rim, a cherry and sword or pick and the pretty parasol of your choice. Looks great, tastes even better.

ZTL 103 Two shakes of pineapple juice

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Oct 042008

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This weeks episode is a little sick in more than one way. Not only was Sunshine deathly ill from a killer cold, but Pumpkin felt like discussing a subject that many of you may find extremely revolting. Sunshine gets up on his soap box to warn everyone about the evils of concentrated pineapple juice as it is one of the needed ingredients for many a tiki cocktail. Check those lables carefully or you may end up with a poor tasting mai tai. Our regular listeners were very active in the past few weeks, giving us lots of subject matter and even some Music. Thank you to Peter for the cool 80′s tunes and listener Don for the feedback on a previous show topic, the merkin. Because Sunshine was so ill he didn’t conjure up a new cocktail so we had some old favorites instead. Try a Yellow Bird for example, always a crowd pleaser and Pumpkins favorite cocktail.

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Click HERE to see the High Fructose Corn Syrup commercials, you won’t believe the LIES!!!.

Drink of the Week

Yellow Bird

3oz Pineapple juice (not from concentrate)

1oz banana schnapps

1oz coconut rum

Use a small hurricane glass for this one. Put all ingredients in a shaker with ice and pour into chilled glass with cubed ice. This drink is for those with a sweet tooth. Don’t like em so sweet? Try a squeeze of lime, it works well with this cocktail.

ZTL #24 – Crashing a listners pad and singalong!

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Jul 222006

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Drink of the Week
Navy Grog
1 1/2 oz light rum
1 1/2 oz gold rum
1 1/2 oz dark rum
2 oz each pineapple, orange and grapefruit juices
in shaker with ice and pour over ice, etc.

Next Week’s Drink
Have the following ingredients ready:Vodka, Rum, orange juice, grapefruit juice, cranberry juice.

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