sunshine » Zen Tiki Lounge Podcast

ZTL 245 The Return of Campari Kraken, Tiki Bar Psychic

Feb 122013

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Aloha, and welcome to the Zen Tiki Lounge. It has been a few weeks since we got back in the lounge and recorded a podcast. Sunshine, Starshine and Campari Kraken are all here this week. On his first visit, the renowned Kampari Kraken introduced himself as the worlds most famous tiki bar psychic. This time, Campari sips a cocktail that Sunshine named in his honor and reflects on the difficulties of traveling via flying carpet when the weather is damp. No one likes a wet carpet. Campari also answers a few listener questions, if you consider his responses answers. Starshine shares of her excitement for a quickly approaching Las Vegas trip that will include a visit to Frankies Tiki Room and the Rhum Bar, our two favorite places in sin city to grab well crafted rum drinks. If you haven’t been to Frankies, we recommend going while the sun is still up. This helps you experience the stark contrast of the Vegas sun and the dimly lit interior of a classic looking tiki bar complete with bamboo decor, carved tikis, hanging puffer fish and a few of their exclusive tiki mugs. And don’t forget the cocktails. A complete list of drinks is available by clicking the link above. Sunshine will tell you not to be afraid of their high proof drinks like Bender Ender and Wild Watusi. And, over at Rhum Bar you can find some Cuba and Florida inspired libations. Their zombie isn’t quite the traditional because it lacks the anise flavor, which for some is why the like this zombie so much. An ample selection of rum for mixing and sipping is also available at this bright and airy watering hole. Well, there is plenty more squeezed into this show. So listen for all the rest. Sunshine plays one of his favorite tunes at the end, Passage to Papeetee by Kahuna Kawentzmann. A true gem of a tune that takes you to the mystical island of your choice. Cheers and Mahalo.

Campari Kraken Cocktail

1.5 ounces Kraken Rum

.5 ounce Campari

2.5 ounces white grapefruit juice

.25 ounce fresh lemon juice

.5 ounce Orgeat

1 dash orange bitters (Angostura Orange bitters work best)

Shake all ingredients with ice and strain into a chilled glass. Garnish with long curl of grapefruit peel. Now you will be able to see the future.

ZTL 267 The Tiki Gods Defy Mayan Apocalypse

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Jan 052013

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Aloha and welcome to the Zen Tiki Lounge, the tiki bar that lives in your head. Sunshine, Starshine and Kalani sit at the bar for the first time this new year. Sunshine is very happy to now own a turntable and has converted some exotica albums for the podcast. This week we listen to Arthur Lyman’s Hawaiian Sunset and Martin Denny’s Quiet Village. Can’t go wrong with those two classic examples of great vintage exotica. Our cocktail this week was inspired by all the fresh citrus we have ripening in Southern California. Fresh grapefruit, limes and oranges combine with El Dorado 15, Plantation 5 and 10 Cane rums, a little homemade falernum and some brown sugar syrup. A zesty drink packed with vitamin C and exotic spices. Speaking of vinyl albums, Kalani brought in some more classics like Carmen Miranda, Hilo Hattie and Webley Edwards. Plenty to keep us relaxing on our bar stools during the next few podcasts. And if you ever wanted to hear the ladies sing you will love this episode. A stiff drink removes just enough inhibition for a spontaneous duet of Kokomo. Fun!

We are proud to say that our good friend Everett Peacock has just published another book! Escape from Hanalei will entice you to visit the islands and experience that relaxation and paradise that you have dreamed up. Listen to this episode to find out how you can get a copy in either paperback or kindle versions. That is if you want to participate in our little game. You can also get the book right now, click here!

The Unnamed Cocktail

1 ounce El Dorado 15

1 ounce Plantation 5

1 ounce 10 Cane

3 ounces fresh grapefruit, lime and orange juices, any proportion you like

1/2 ounce falernum, homemade is best

1/2 ounce brown sugar syrup

Add all to blender and pulse with 2 cups crushed or cracked ice. Pour into large tiki mug and enjoy a stiff cocktail packed with cold fighting vitamin C

ZTL 266 A Tiki Bar Holiday In Retro Style

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Dec 102012

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Notes and song titles coming soon…

Enjoy the podcast and Happy Holidays

Make our classy holiday cocktails in your very own home:

Coquito (“little coconut”)

Ingredients

1 cup water
12 cloves
2 cinnamon sticks
1 inch-long piece of fresh ginger, peeled
1 15-ounce can of Coco Lopez
1 12-ounce can of Carnation Evaporated Milk
1.5 cup light rum (I use Cruzan)
Powdered cinnamon

Directions

Place water, cloves, cinnamon sticks and ginger in a small saucepan to create an infusion. Cook at medium heat until the mixture begins to boil.
After cooking, cover and let the infusion cool for 15 minutes. Remove cinnamon, cloves, and ginger.
Place the Coco Lopez, evaporated milk, rum and infusion in a blender. Cover and blend for 30 seconds.
Pour contents into a glass bottle with a cinnamon stick and refrigerate until cold.
Serve in 2-5 ounce glasses. Sprinkle top with powdered cinnamon.
Like an egg nog, the flavor improves with time. It’s quite good freshly made, but a 14-28 day aging in the refrigerator does wonders for it.

Christmas Island Sparkling Punch

1 bottle brut champagne

2 cups peppermint tea (brew 4 bags in two cups boiling water, chill before adding to punch)

30 oz pineapple juice

1.5 cups spiced rum (Sunshine’s Very Spicy Rum, or Cruzan 9)

4 oz Hibiscus syrup or REAL pomegranate grenadine

Lemon juice to adjust sweet/tartness to your liking

Add everything to a chilled punch bowl and use a large ice ring to keep it cold.

Spiced Caramel Apple

3/4 oz Caramel Apple Vodka

3/4 oz Spiced Rum

1.5 oz Apple Cider

Shake well with crushed ice and serve in a chilled cocktail glass. Garnish with apple wedges that have been soaked in spiced rum overnight.

ZTL 261 Do Your Tikis Dance With Jack Daniels?

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Nov 092012

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This weeks podcast was just found in a dusty place, deep inside the macbook. Apparently recorded back in early September, Kalani and Sunshine popped into the lounge for cocktails and some great music from The Exotics. Hear three awesome tracks from this great band that hails from Milwaukee. Don Nelson who is not only in the band but also operates the Foundation Tiki Bar in Milwaukee was nice enough to drop a copy of the album with us. This podcast will seem like going back in time since the Taboo event happened over a month ago. But, the music, cocktails and banter still sound fresh. Get a kickin recipe for a Jack Daniels ice cream cake you can do at home and some tips from Kalani about her weight loss challenges. More, fresh and new podcasts coming very soon.

Whiskey Lemon Ice Cream Cake

1 Box Lemon Cake Mix

1 16oz tub Cool Whip

1 tsp Bourbon Vanilla

1 Tblsp Lemon Zest

1 tub Vanilla Bean Ice Cream

Jack Daniels, according to cake recipe

Prepare cake to recipe on box for a two layer round or square cake. Replace the water with Jack Daniels, usually 1 1/3 to 1 1/2 cups of whiskey. Bake according to box. Cool cakes. Slice off top of cooled cakes if they mounded, to make them flat. Wrap cakes in plastic wrap and freeze for an hour. While cake is in freezer, add the vanilla to the Cool Whip and set in refrigerator till needed. Remove cakes from freezer, remove plastic wrap. Place first cake on platter. In a bowl or mixer, stir ice cream just till it is soft enough to smoosh onto cake. Add second layer of cake. Quickly frost cake with Cool Whip and put in the freezer for at least an hour. Slice and server. Looks fabulous and tastes amazing. You can use this same method and sub any liquor you like. Play with ice cream flavors, cake flavors and shapes.

ZTL 260 Jungle Juice And The Swamp Cooler

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Sep 142012

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Sunshine and Pumpkin, the original two hosts of ZTL are in the lounge sipping Jungle Juice and conversing. Back by popular demand we do the mail segment from Pumpkins vagina. Although the vage is a bit moist and musty we jump in and suffer through for our listeners. Pumpkin has added a swamp cooler and air freshener since our last visit into her “fish whistle.” Aside from the obvious innuendo of doing mail from a bodily organ, the show is filled with lots more good stuff. In between segments we have great music from The Ding Dong Devils, whose new album “Hello Little Olives” is available for download on both iTunes and emusic.com. If you were looking from great kitschy tunes to play at your next tiki shindig, you want The Ding Dong Devils. On this episode we play some drunk dials from listeners including Mr. Martini of the Behind the Bar Show podcast, Crazy Drunk Girl and Drunk Dude in a Car. And if you want to leave us a comment, question or drunk dial, just call 619-777-TIKI. We will most likely play your voicemail on the show. Next, Sunshine reviews a couple of smart phone apps with a rum theme. The Sailor Jerry Tattoo app is fun and the Don Q rum app helps you find bars in your area with the vibe you are in the mood for. Also on this episode: chat about mermaids, the bloop, Halloween costumes, bar tips and…….TABOO. Taboo is the only tiki even in October this year. Rooms are sold out but a small number of pendants/weekend passes are still available. Click the link and join ZTL at TABOO, as it is the only way to attend our fabulous room party. Cheers and Mahalo!

ZTL 257 Visiting The Flaming Tiki Lounge and Gardens

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Aug 032012

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Continuing our series of home tiki bar visits, we stop by the Flaming Tiki Lounge and Gardens. This home paradise has been created by the Kilmers, a husband and wife duo who have partnered to build their perfect backyard tropical garden. Complete with koi pond, lush foliage, tiki torches and several areas to entertain. And lets not forget the tasty cocktails. We enjoyed two tasty drinks that we you will hear us sipping on the podcast. While at the Flaming Tiki we had the opportunity to interview Kelly Hiphipahula who shares some stories of bar tending and tiki drink shenanigans. Visit her web site and see some of the fabulous drinks she has conconcted over the years along with a great visual example of what a tropical cocktail should look like. We have personally sampled some of Kellys drinks and she won’t steer you wrong. Towards the end of our evening we celebrated two tiki birthdays and shared some cake and drinks. The show concludes with two great tunes from the Ding Dong Devils.

Links from this weeks show:

Kelly ”HipHipaHula” Reilly

Architecture by Joseph Eichler

Palm Springs mid century homes

Tiki Oasis 2012: Exotic Espionage and Polynesian Pop August 16-19

ZTL 256 Progressive Tiki Drink Night @ Zen Tiki Lounge

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Jul 082012

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One never knows when brilliance will strike. But when it does, pour a cocktail. Or 4, or 5. Sunshine had the idea of inviting listeners (who pass a short background check) into the Zen Tiki Lounge to show off their cocktail mixing/making skills. Think of it as a Progressive Tiki Drink Night. Over the course of the evening we dried 4 unique drinks, each one a good deal different than the previous. And as you may imagine there was an air of inebriation throughout the lounge. So rather than go into detail that is better heard than read, enjoy this weeks look into our world.

Hear the Revomatics at the conclusion of this podcast. Two of Sunshines favorite tracks on the current albu: Pipeline and Apache.

Buy the album

Download the album on iTunes

The Revomatics on Facebook

Enjoy the Break 3 cocktail from Listener Kevin. Make the spiced syrup first and enjoy. Cheers!

“Using a hammer or other blunt object, break up 3 sticks of cinnamon, 2 whole cloves, ¼ teaspoon cardamom seeds and 2 generous tablespoons allspice berries. Add the broken up (but not completely pulverized) spices to 3 cups of water in a small saucepan. Boil vigorously until reduced by half, then strain out the spices. Return the spiced water to the pan and add 1½ cups of sugar. Simmer over low heat until the sugar is completely dissolved and the mixture has thickened slightly. Cool before using.” Adding some all-spice berries isn’t a bad thing either. I also up the cardamom because I think it makes for a unique taste. The Brake 3 1 oz Coruba 1 oz Cruzan light 3/4 oz lime juice 1/2 oz grapefruit juice 3/4 oz spice syrup 3/4 oz apricot brandy.

The Brake 3

1 oz Coruba

1 oz Cruzan light

3/4 oz lime juice

1/2 oz grapefruit juice

3/4 oz spice syrup

3/4 oz apricot brandy

Shake with ice cubes and pour unstrained into a double old-fashioned glass. Optionally top with a splash of club soda. Garnish as you like. Mint is a good choice.

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