416 Sipping A Classic 1944 Trader Vic's Mai Tai While Not At Tiki Oasis

416 Sipping A Classic 1944 Trader Vic's Mai Tai While Not At Tiki Oasis

Sunshine here in the lounge solo for this episode. Conversation includes Tiki Oasis, Lost Spirits Distillery, home bar cocktail menus, and plenty of classic Exotica. Starting with our cocktail, the 1944 Trader Vic’s Mai Tai made with Rhum Clement, Kula Hawaiian Dark Rum, Liquid Alchemist Orgeat. Kula Dark Rum happened to be on sale and worth trying.

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399.898 Hopping Mai Tais On The Las Vegas Strip

399.898 Hopping Mai Tais On The Las Vegas Strip

just back from Las Vegas, Sunshine shares his experience of ordering mai tais from 6 different sin city casino bars just to see what would happen. Some bars were certainly better than others and those you may think would serve the better drink didn't necessarily do so. 

Also on this episode are some quick updates on our upcoming 400th podcast celebration which will be held at The Reef Palm Springs @ The Caliente Tropics hotel. Be there September 29 from 11am to 3pm for signature ZTL cocktails, great food, LIVE podcast recording and you may be chosen to play Whats In Kalani's Bra!

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354 A Quiet Zen Caliente Podcast @ Don the Beachcomber

354 A Quiet Zen Caliente Podcast @ Don the Beachcomber

On this episode of ZTL we are joined by Rory Snyder of Tiki Caliente and Marty Lush of the Quiet Village Podcast.  All three crews combined at Don the Beachcomber for an epic LIVE recording of both shows in the truly amazing tropical setting of the Don the Beachcomber Tiki Mâkeke.  Listen to this full hour of inebriated shenanigans.

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310 Cocktails By Ballast Point

310 Cocktails By Ballast Point

Our listeners do often ask for a few quick cheats when making cocktails.  Although we prefer to hand mix everything fresh, there are times when a quick pre made drink is just what the Dr. ordered.  On this episode we sample the Bloody Mary and Mai Tai mixes from Ballast Point.  Both bottled mixes pass our rigorous standards and picky tastes.  Other show subjects include water saving tips for your bar, Tiki Oasis and Mod Palm Springs updates, and much more.  

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309 Mad Libs And Mai Tais

309 Mad Libs And Mai Tais

We take great pride in the many listeners and fans we have gotten to know over the years.  On this weeks show we sip a drink sent in my listener Stacie.  She adjusted a recipe for a ginger mai tai using our very own Sunshine's Very Spicy Rum or as she referred to it, SVSR.  Be sure to mix this for yourself and enjoy the show.  We have one of the first updates on the upcoming Mod Palm Springs event coming this October 10-13, 2014, great music by Arthur Lyman, Stolen Idols and the Tiki Delights.  Enjoy!

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108 Pumpkin's very special day!

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.