Feeling like a bit of a human yo-yo this week. Just returned from Japan a day and a half ago and now I’m heading about two-thirds of the way back in that direction to Hawaii tomorrow. Not that I’m complaining (Nor is my MileagePlus account)!
In honor of my trek to state No. 50, here’s a nod to the mainland tiki bar culture that the Pacific archipelago inspired. No, these are not from Hawaii itself, but from San Francisco’s iconic Tonga Room (top) and New York’s East Village tiki hideaway, Otto’s Shrunken Head.
And while you’re admiring this fabulous tiki porn, why not sip one of the classics, the Mai Tai, courtesy of Otto’s. The recipe also appears in my book, The Year of Drinking Adventurously, available for pre-order at all major online booksellers.
Mai Tai (Otto’s Shrunken Head, New York)
1 ounce Myers rum
1 ounce Bacardi Gold rum 1 ounce Bacardi light rum 1/4 ounce orgeat
Dash of Triple sec
Splash of seltzer
Slice of lime
Shake, strain into a glass with ice, and add a splash of seltzer. Garnish with a slice of lime, a cherry, tiny umbrellas, and more.