Autumn and I had the pleasure of visiting Belize back in May 2019, and it was an absolute island paradise - home to beautiful beaches, reefs for snorkeling/ scuba diving, dense jungles, Mayan ruins, caves for exploring, and so much more (see full blog post about our Belize trip here).
We also discovered one of our favorite simple tiki cocktails on the trip – the “Panty Ripper”. Yes, the name is a bit jarring, but the drink is a Belizean staple and an absolute “must try” cocktail. The following feature will provide 2 versions of the recipe: The Wayward Spirits adaptation and the original recipe. Try it both ways and let us know what you think in the comments. Cheers! Wayward Spirits Recipe: Glassware: Preferably a Hurricane Glass Ingredients:
Cocktail Steps: Combine all ingredients into a blender, and blend until smooth. Open pour into glass of your choice. Garnish: Garnish with a cocktail umbrella speared into 2 chunks of pineapple and a splash of grenadine Original Recipe: Glassware: Any glass will do Ingredients:
Cocktail Steps: Combine all ingredients into a glass with ice, and swizzle with a bar spoon until mixed together. Garnish: Garnish with a splash of grenadine and a maraschino cherry Wayward Spirits Rating and Twist: Overall Score - 4.5 The “Panty Ripper” is a simple and delicious addition to any tiki cocktail book. It’s a real crowd pleaser, and easy cocktail to make in bulk for a tiki-themed party. Personally, I prefer the Wayward Spirits version of the recipe, as it felt like the drink needed a more substantial rum to balance the flavor. Try it both ways and let us know what you think!
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I recently came across this amazing recipe for a variation of the piña colada from Apartment Bartender on Instagram (check out his profile here).
Like all drinks from Apartment Bartender, this cocktail does not disappoint and is a tasty and lighter alternative to a traditional piña colada. By adding just a splash of orange juice, lime juice, and using an aged rum, the cocktail feels slightly more upscale than most coladas. The following feature provides the necessary ingredients and steps for making it at home. Give it a try and let us know what you think in the comments! Recipe/ Instructions: Glassware: Pearl Diver Glass or Tiki Mug Ingredients:
Coconut Cream Recipe (if needed):
Cocktail Steps: Combine all ingredients into a cocktail shaker and shake with ice. Strain into a glass, and top with crushed ice. Garnish: Garnish with a couple sprigs of mint and a Luxardo cherry. Wayward Spirits Rating and Twist: Overall Score - 4 This is an excellent, easy take on the piña colada. If you are looking for a coconut-based cocktail that is on the lighter side, this may very well be the drink for you. Try adding a hint more coconut cream if you want to make the drink taste richer, and more coconut-forward. Wayward Spirits Mango Colada -
Continuing our coconut-themed kick-off for Summer 2020, Autumn and I broke out the blended this past Memorial Day weekend to whip up some mango piña coladas. I’ll be the first to admit that I’m usually apprehensive when it comes to piña coladas; they are often too sweet, lacking in rum, and have an undesirable texture (like watered down half-and-half). However, the recipe below is the real deal, producing a perfectly balanced, fruity, and boozy frozen cocktail. We loved it so much, we made it two nights in a row (which is a very rare occurrence) The following feature will provide the history of the piña colada, necessary ingredients, and steps for making it at home. Give it a try and let us know what you think in the comments! Piña Colada History: One of the worlds most famous tropical cocktails, the piña colada, was originally concocted in Puerto Rico in the 1950s. Though history is clear on where the drink originated, to this day it is still hotly contested who came up with the idea for the drink. Here are the three leading theories:
Recipe/ Instructions: Glassware: Hurricane Glass Ingredients:
Coconut Cream Recipe (if needed):
Cocktail Steps: Combine ingredients and ice in a blender, and blend until smooth. Open pour into hurricane glass, and add 5 drops of Bittermens Elemakule Tiki Bitters (not necessary, but a nice touch). Garnish: Garnish with a cocktail umbrella and wedge of pineapple. Wayward Spirits Rating and Twist: Overall Score – 5 As I mentioned above, I’m not typically a fan of frozen cocktails as they are often too sweet, lacking in alcohol, and/or have a terrible mouthfeel. However, this recipe for our Wayward Spirits Mango Colada is heavenly and has made me reconsider this viewpoint. The addition of overproof rum and mango (and right sizing the amount of coconut cream) adds a layer of complexity to the drink that I felt was lacking in many piña coladas I have tried in the past. If you are like me, and are on the fence about frozen cocktails, give this version a try, and let me know what you think in the comments! Tradewinds - As the weather continues to warm, Autumn and I have recently been craving fruity, coconutty blended drinks. Maybe we’re just feeling nostalgic to our trip to Belize (where every drink has an element of coconut). This weekend, we tried the Tradewinds cocktail – a light, citrusy, and coconut-infused tiki cocktail that nicely balances the tastes of rum, fruit, and rich coconut cream. It’s an odd mix of heavy and light simultaneously, which makes it a perfect cocktail for warm pseudo-summer nights. The following feature will provide the historical context of the drink, necessary ingredients, and steps for making it at home. We’ve also provided the Wayward Spirits Twist on the cocktail, if you are feeling especially coco-nutty! Cocktail History:
Full Disclosure: In my research, I did not find a whole lot of information about the Tradewinds Cocktail. What we do know is that the cocktail hails from the Caribbean in the 1970’s (on the tail-end of the tiki craze) and was originally a party or punch drink made in large quantities. Luckily, the recipe was preserved and adapted in Jeff “Beachbum” Berry Remixed, which provides instructions on how to make it as a punch. The following recipe has been adjusted to produce a single serving of the Tradewinds cocktail and adapted to add a hint more coconut. Recipe/ Instructions Glassware: Tiki Mug (tall) or Collins/Zombie Glass Ingredients:
Coconut Cream Recipe (if needed):
Cocktail Steps: Combine all ingredients into a cocktail shaker and shake with ice. Strain into glass over crushed ice. Alternatively, you can also flash blend this cocktail with ice for a “slushier” feel Garnish: Lemon wedge speared with an inside-out cocktail umbrella (obviously blown open by the mighty tradewinds) Wayward Spirits Rating and Twist: Overall Score – 4 The Tradewinds is truly a delicious summertime cocktail, balancing the flavors of citrus, coconut, and fruit. The drink starts with a citrusy nose, and leads to a rich coconut and apricot finish, giving the drink a unique savory experience. Even though we adjusted our recipe to double the amount of coconut cream, we still felt like the drink did not have enough coconut flavor and leaned a bit too heavy into the taste of rum and lemon. As a twist, try replacing the lightly aged rum with a light Puerto Rican rum (such as Bacardi Superior White Rum), and scaling the lemon juice back by a quarter ounce. This may help bring the coconut forward in the drink. The Mayday! - As we kick off the month of May, Wayward Spirits presents our appropriately named “Mayday!” cocktail – a somewhat boozy, complex and herbal adaptation of the Test Pilot cocktail from Donn Beach. On the spectrum of Test Pilot to Jet Pilot, this drink falls somewhere between the two: the basic structure of the Test Pilot (dark Jamaican rum, light rum, Falernum, lime juice, and Cointreau), with the added herbs and spices sound in the Jet Pilot (cinnamon and Herbsaint). See the full post below for ingredients and steps for making it at home. Cheers! Recipe/ Instructions
Glassware: Brandy Snifter or Double Old Fashioned Glass Ingredients:
Cocktail Steps: Combine all ingredients into a cocktail shaker and shake with ice. Strain into glass over crushed ice. Alternatively, you can also flash blend this cocktail with ice for a “slushier” feel Garnish: Garnish with a fresh (thoroughly washed) orchid flower and cherry speared with a pick Wayward Spirits Rating: Overall Score – 4 – This Mayday! strikes a nice balance between the Test Pilot and Jet Pilot cocktails and makes for a strong addition to our summer cocktail book. With that said, many of flavors in this drink feel predictable, and left me wishing I would have just gone ahead and taken the few extra steps to make a Zombie instead. Let us know what you think in the comments below or share your own recommendations for improving the recipe. Cheers!
=We’ve done our best to make this an all-encompassing list, but please comment below if we missed any of your favorite spots!
Ventura/ Santa Barbara: Ventiki Tiki Loung and Lanai (Ventura): Currently offering to-go cocktails and food, and they have a relief fund for donations.
Test Pilot (Santa Barbara): Currently offering to-go cocktails.
Los Angeles/ Orange: LONO Hollywood: Currently offering to-go cocktails and food.
The Mermaid (Downtown LA): Currently offering to-go cocktails and food, virtual happy hours, and they have a relief fund for donations.
Damon’s (Glendale): Currently offering to-go cocktail and food.
Pacific Seas @ Clifton’s Republic (Downtown LA): Temporarily closed, but they have a relief fund for donations.
Caña Rum Bar (Downtown LA): Temporarily closed, but they have a relief fund for donations.
Tonga Hut (North Hollywood): Temporarily closed, but they have a relief fund for donations.
Long Beach/ Huntington/ Newport : The Bamboo Club (Long Beach): Currently offering to-go cocktail and food.
Tantalum (Long Beach): Currently offering to-go cocktail and food, and they have a relief fund for donations.
320 Main (Seal Beach): Currently offering to-go cocktail and food.
Billy’s at the Beach (Newport Beach): Currently offering to-go cocktail and food.
Anaheim/ Tustin: Strong Water (Anaheim): Currently offering to-go cocktail and food.
STOWAWAY (Tustin): Currently offering to-go cocktail and food.
San Diego: False Idol (San Diego): Currently offering to-go cocktails and food, and they have a relief auctions with pretty amazing merch for purchase (which benefit the False Idol team).
The Grass Skirt (Pacific Beach/ San Diego): Currently offering to-go cocktails and food, and they have a relief fund for donations and an auction site with some great experiences for purchase (benefiting the Grass Skirt Staff).
Miss B’s Coconut Club (Pacific Beach/ San Diego): Currently offering to-go cocktails and food, and they have a relief fund for donations.
We hope you find this list helpful! Let’s do our best to support these local favorite during these uncertain times, and pick up some food and drinks to-go. Or if you can swing it, please try to donate to their relief funds as well. Many of them are really struggling and could use your help right now. Give us a shout if we missed any of your favorite spots and think they belong on this list. Stay Safe! -The Wayward Spirits Team
Cocktail History:
During Britain’s colonization of the Caribbean during the mid-seventeenth century, conditions were abysmal aboard naval ships and much of the crew were forced into service. In order to combat dismay and improve morale, the British Royal Navy introduced rum rations (know as a “tot”) to sailors in the amount of half of a pint of rum per day (a navy tradition that continued until July 31, 1970) Since rum production was thriving in the Caribbean at the time, the spirit was easy to acquire in large quantities (despite being far from home). However, the rum produced in this region was very high proof, leaving many of the sailors drunk and unable to perform their duties. In 1740, Admiral Edward Vernon “Old Grogham” intervened, ordering the rum rations to be watered down and split in half to avoid further disruptions. He also suggested that sailors use sugar and lime to dilute their rum, and to make it more palatable (as the high proof, unfiltered rum was quite hard to stomach). Admiral Vernon inadvertently discovered the recipe for the modern grog (and a surprisingly good defense for scurvy). Born out of wartime necessity, the grog still lives on in tiki tradition today. Recipe/ Instructions Glassware: Double Old Fashioned/ Rocks Glass Ingredients:
Demerara syrup recipe (if needed):
Cocktail Steps: Combine all ingredients into a cocktail shaker and shake with ice. Strain into glass over cubed or crushed ice. Garnish: Add a lime wheel for garnish Wayward Spirits Rating and Twist: Overall Score – 4 – The grog is a low-fuss, easy tiki drink to make. Though it lacks many of the complex flavors found in other recipes, it is a blank slate to experiment and introduce new flavors, and allows the drinker to taste the subtle differences between rums they choose to use. Additionally, it is a fantastic drink to make in bulk if you are throwing a tiki party. Try using a mixture of demerara syrup and honey syrup (¼ oz of demerara, ¼ oz honey syrup) instead for a slightly different flavor. Additionally, this is a great cocktail to experiment with different rums to find which brands, regions, or tasting notes you enjoy most – try making it with a black blended rum (such as Lemon Hart 80), a high-proof pot still lightly aged rum (such as Smith and Cross), or a black pot still rum (Hamilton Jamaica Black). Twenty Seventy Swizzle - The Twenty Seventy Swizzle is the creation of Martin Cate, an incredibly knowledgeable rum expert and owner of the Smuggler’s Cove tiki bar in San Francisco. In our search for perfected tiki cocktails, many of our favorite recipes trace back to Martin Cate, so don’t be surprised if a few of his other creations make their way onto this blog. If you are interested his book Smuggler’s Cove (covering the history of tiki, recipes, how-to guides, and ample facts about rum), you can find it on Amazon here. Below you will find the steps for making this drink at home and all necessary ingredients. Cheers! Cocktail History:
According to Martin Cate’s Smuggler's Cove, the Twenty Seventy Swizzle was created one night when Cate and his pal Ron Roumas attempted to make the ultimate swizzle based on several classic recipes. After creating multiple versions, they settled on a final recipe which incorporated the best elements from all swizzle recipes. The drink was subsequently (and cleverly) named for the two rums used: Angostura 1919 and Lemon Hart 151 Recipe/ Instructions Glassware: Tiki Mug (tall) or Collins/Zombie Glass Ingredients:
Demerara syrup recipe (if needed):
Honey syrup recipe (if needed):
Cocktail Steps: Combine all ingredients in a Collins/zombie glass (or tall tiki mug). Add crushed ice until the glass is three-quarters full. Use a bar spoon to swizzle. Top off with additional crushed ice until the glass is full. Garnish: Add freshly grated nutmeg and a tall sprig of mint. Wayward Spirits Rating: Overall Score - 5 – As a big fan the Queen’s Park Swizzle, I was surprised by how much I enjoyed this drink comparatively. The addition of overproof rum and honey syrup creates a savory flavor, while Herbsaint and allspice gives it a rich, herbal finish that the drink unknowingly needed. The Seventy Twenty Swizzle has officially pushed the Queen’s Park to the back of our bar book and will be an enjoyable addition to our summer cocktail list for years to come. Happy drinking! Share your thoughts about this drink in the comments, or let us know if you have your own recipe for a killer swizzle - Cheers! About Our Visit For our 2020 Valentine’s Day, Autumn and I decided to skip the crowds and fixed dinner menus at restaurants throughout the city and celebrate with a tiki cocktail (or six) instead. It was not our first time visiting Pacific Seas at Clifton’s Republic in downtown Los Angeles (going by the name "The Neverlands" now), but the venue was exceptionally uncrowded on this holiday, giving us a chance to enjoy each other’s company and get a good look at the venue and design. One of my favorite tiki bars in all of LA, Pacific Seas’ theme falls somewhere between retro tiki bar, nautical lounge, and trendy nightclub. The décor is intricate, eclectic, and well-planned, capturing the perfect escapist atmosphere essential to all good tiki bars. On weekends, a DJ is usually spinning a mixture of exotica and classic 70’s and 80’s music from inside a 1935 Chris Craft Runabout Mahogany boat in the center of the dance floor. Weekdays, however, are a bit more subtle – with a well-chosen playlist of exotica and tropical sounds lightly playing in the background. As for as the cocktails, Pacific Seas has some of the best tiki drinks in town with a mixed menu of traditional tropical cocktails and modern twists on classic favorites. The bartenders here really know their stuff, using the highest quality and freshest ingredients and putting a great deal of effort into the presentation of their tropical cocktails. Although our visit was an unprecedentedly quiet (as we visited during peak dinner hours), Pacific Seas is typically a DTLA hot spot. If you do not get here early enough, you might find yourself waiting for admission – but luckily you can leave your name with the host and they will text/call you when it's your turn, allowing you to explore the four other well-themed bars within Clifton’s Republic (the Monarch Bar, Gothic Bar, Brookdale Ballroom, and Tree Tops Bar). Wayward Spirits Rating OVERALL BAR RATING: 4.5 Points (out of five) Overall, one of our very favorite tiki bars in Los Angeles, and a place we will continue to frequent for years to come. Drinks: 5 Points If you are looking for an amazing tiki cocktail in Los Angeles, look no further than Pacific Seas. With their large menu of traditional tiki cocktails and modern concoctions, you will be sure to find at least a few drinks you love. Food: N/A While Clifton’s Republic does serve food, we have never personally eaten here, making it unfair to comment on the food. Ambiance/Theme/Décor: 5 Points This bar is spacious and elaborately decorated with a mixture of tiki-themed memorabilia, nautical elements, water features, and tropical flora. I would go so far as to say that this is one of my favorite tiki bars of all time in terms of ambiance and design. Price: 3 Points Like most trendy DTLA bars, Pacific Seas comes with a relatively steep price tag. Totally worth it, but be ready to spend $15-20 per cocktail. Comfort (Seating/Booths): 4 Points This bar is fairly roomy, so there is an abundance of seating (tables, bar stools, private booths for parties) throughout the space. These seats fill up quickly on busy nights, so get there early if you want a seat or table. Crowd: 4 Points One thing that has always struck me as unique (and wonderful) about Pacific Seas is how eclectic its patrons are, making it feel accessible. On any given night, you are likely to see a mixture of young and old, locals and tourists, trendsetters and old-fashions, plus tiki fans and novices alike. Wayward Spirits Recommendations As mentioned above, Pacific Seas is very popular and can get quite crowded on the weekends. If you are like us and want to experience a bar both in it’s quiet and loud moments, be sure to get there right when the bar opens so that you can fully appreciate the nuance of the space and décor, and people-watch as the bar begins to fill with patrons. In terms of cocktails to order, the following drinks are some of our personal favorites: Mai Tai, Tradewinds, Jungle Bird, and Hurricane Pacific Seas – Background and History The following comes directly from Clifton’s Republic website, and explains the history and purpose of Pacific Seas: When he first opened Clifton’s in 1931, Clifford Clinton sought to nourish the public’s spirit, deeply demoralized by the effects of the Great Depression. He felt that the intrigue of travel to exotic lands might give guests a respite from their economic realities. Visitors responded so passionately to his introduction of palm trees at the Clifton’s location on Olive (the Cafeteria of the Tropics) he decided to do something revolutionary: he transformed the entire environment into the Pacific Seas, a mythical tropical oasis in the midst of downtown’s urban jungle, complete with neon palm trees, waterfalls and authentic Polynesian artifacts. Shortly after, Don the Beachcomber and Trader Vic created their legendary bars — later to become known as the birth of tiki. The current Pacific Seas embodies the energy and exuberance of the original — a way to experience the Golden Age of Travel without leaving downtown Los Angeles. It also pays homage to Polynesian and tiki classics no longer with us, from Bahooka and its maze of fish tanks and canoes to Tiki Bob’s and its carved icons and a plethora of long-lost South Seas fantasy environments that live on only in dreams. Basic Information
Detailed Information
We hope you enjoyed our review of Pacific Seas at Clifton’s Republic - please let us know your thoughts and feedback below! Also visit the Pacific Seas website for additional information on reservations, events, dress code, parking, and ADA accessibility. Cheers! Wayward Spirits Crew Photos courtesy of Clifton’s Republic
Cocktail History:
Created during World War II, the Three Dots and a Dash cocktail is named after from the Morse code signal for “victory”. The drink was originally created by Ernest Raymond Beaumont Gantt (aka Donn Beach, the founding father of the tiki movement in the United States), and was served at the famous Don the Beachcomber tiki bar in Hollywood during the 1930’s and 1940’s Cocktail Recipe/Instructions Glassware: Tiki Mug (tall), Collins/Zombie Glass, or Footed Pilsner Ingredients:
Honey syrup recipe (if needed):
Cocktail Steps: Combine all ingredients into a cocktail shaker and shake with ice. Strain into glass over crushed ice. Alternatively, you can also flash blend this cocktail with ice for a “slushier” feel Garnish: Add a three maraschino cherries (for the “three dots”) and a pineapple chunk (for the “dash”) on a cocktail pick. Add a lime wheel for extra flair Wayward Spirits Rating and Twist: Overall Score - 4.5 - this is a really great go-to drink, and relatively simple to make. While it certainly fits the bill for a "tiki staple", the flavor profile is slightly predictable (preventing the full 5 star rating) Try replacing the half ounce of orange juice with dry curaçao (we use Pierre Ferrand), making the drink feel slightly more upscale (and boozy). Also, try using brandied cherries in place of maraschino Hope you enjoy! Share your thoughts about this drink in the comments, or let us know if you have your own twist for this cocktail - Cheers! |
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