New Issue of Exotica Moderne

Another fabulous issue of everyone’s favorite tiki magazine is now available from House of Tabu.

Some great features including all kinds of eye candy, music reviews, and some thoughtful commentary about cultural appropriation by Jason Craig Plus the usual tiki bar column from Tiki with Ray  and recipes from Tiki Lindy.

The cocktail recipes page has a little something for everyone and be sure to try my Innovation Cocktail with Gin, Passion Fruit, Orgeat, and Blue Curacao.

Innovation Cocktail by Kevin Crossman
1 ounce Passionfruit Syrup
½ ounce Orgeat
½ ounce Blue Curacao Liqueur
2 ounces London Dry Gin (I used Beefeater)

Forbidden Island: Great Patio Experience

I’ve had the pleasure of visiting Alameda’s Forbidden Island twice in the last few days. Their patio is open and is expanded to fill the parking lot. 

The crew has done a good job filling the space with socially distant tables and two-seat barrels, with some nice decor, a shade netting, and a fine selection of diverse but appropriately retro/exotic music.  The crew works hard to accommodate groups in whichever seating they are most comfortable, and upon entering everyone has use some hand sanitizer and to read the rules (my favorite: No “Freedom Rights” Outbursts). Masks are supposed to be worn when away from the table, and encouraged to be worn except when you are actively eating/drinking.

Food is still a required part of your experience, if you want cocktails. This is basically an extension of the same rules allowing to-go cocktails but only when accompanied by food.

The new setup means that Forbidden Island is now able to have a much larger set of cocktails to order from, and they’re presented in all their regular garnished glory. The crew is also able to have a brief bit of conversation and camaraderie that Forbidden Island is famous for. The set up is a big draw for patrons working on their Kill Devil rum lists order rums from the list. Rums can be sampled neat, on rocks, or in a Daiquiri, Ti Punch, or Mai Tai.

To-go cocktails have been great, but there’s nothing like getting a freshly made Chamborlada or another expertly prepared cocktail. I ordered a Mai Tai and John Peterson somehow after all these months remembered that I like it a little bit heavy on the orgeat. Man, that is customer service at it’s finest.

It was a great couple visits, and I got to see some tiki friends in the flesh, too. Mahalo to Forbidden Island, let’s keep this going.

1956 Mai Tai Recipe

This recipe differs significantly from the classic 1944 Mai Tai recipe, and Bergeron indicates this is the recipe that’s served both in the stateside Trader Vic’s restaurants but also the Royal Hawaiian Hotel in Honolulu. This recipe seems to predate the widespread use of pineapple juice in the Hawaiian style Mai Tai. 

1956 Mai Tai – Adjusted for 2020
1 ounce Lime Juice
¼ ounce Rock Candy Syrup
¼ ounce Curacao
¼ ounce Orgeat
1½ ounces Lightly Aged Puerto Rican Rum
½ ounce Hamilton Pot Still Black Rum
¼ ounce Coruba Dark Rum 

Mix in 16 ounce tumbler glass with shaved ice. Drop half a spent lime shell in the glass. Stir and decorate with fresh mint.

Learn more: 1956 Mai Tai