Your classic tropical cocktail, the Mai Tai.
As a lover of both history and cocktails, I’m always intrigued by cocktail books that deliver a good dose of history. Having spent a fair bit of time in San Francisco, I’m really enjoying Drinking the Devil’s Acre. It’s a cocktail recipe book…
So, I’m trying to figure out how to incorporate raw sugar cane into cocktails. Did some Googling…..and stumbled across this:
Welcome to Cocktails in Paradise. We’ll be talking about Cocktails, Books, Books about Cocktails, and some occasional Hawaiian history. To get you started, here’s a shot of the cover of our “prototype” book, right out of the box from Shutterfly.
I saw something from a Facebook friend’s Wall that sounded yummy.
A Maui Brewing company Coconut porter with a shot of rum in it. Kind of a Hawaiian Boilermaker.
Hm…..
So, a quintessential Hawaii ingredient is sugar cane.
But if you read on the web, it’s hard to juice sugar cane. Many a juicer has died taking that hill.
Here’s how you do it. First, peel the sugar cane like you would a carrot. Use a…
A Cocktail book. Including Hemingway.
Curtis takes us from the taverns of the American colonies, where rum delivered both a cheap wallop and cash for the Revolution, to the plundering pirate ships off the coast of Central…
Pineapple is another classic ingredient, and nowadays you can get fresh pineapple most anywhere.
To get at it, two ways: fast, if you just want chunks, or almost-as-fast, if you want classic rings.
