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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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