What we’re drinking: Tiki time | Peninsula Foodist | The Peninsula Foodist | Almanac Online |

Local Blogs

Peninsula Foodist

By The Peninsula Foodist

E-mail The Peninsula Foodist

About this blog: Get the latest food news with the biweekly Peninsula Foodist newsletter.
We are constantly on the lookout for new and undiscovered meals, from Michelin-starred restaurants to tac...  (More)

View all posts from The Peninsula Foodist

What we’re drinking: Tiki time

Uploaded: Sep 16, 2022

Devin's tiki-inspired cocktail recipe Bay Winds has seven ingredients, including gold rum, dry vermouth and fresh lime juice. (Photo by Devin Roberts)

By Devin Roberts

The Peninsula Foodist is asking our staff and contributors to share what they’ve been eating and drinking lately. Freelance photographer Devin Roberts delves into his appreciation of sharing tiki drinks with his wife.

Hey all, I'm Devin, a freelance photographer for The Six Fifty, proud Peninsula resident and habitual home bartender.

"Tiki time!" has been a frequent call between my wife and me for the better part of the last two years. Sometimes it means seeking out one of the many incredible Bay Area tiki institutions, but more often than not it means experimenting with our own tiki recipes at home. Tiki drinks offer a fun and low-effort bit of escapism that has been especially needed during the isolation of the pandemic.

For me, the best part of tiki is that it doesn't take itself too seriously. Sure, it's cool to make a flawless martini or a perfectly measured Manhattan, but there is something indulgent and fun about taking your loose interpretation of a Zombie and throwing it into a mug that looks like a zombie!

We have accumulated a large selection of rums, liqueurs, mixers, and mugs since starting our tiki adventure, but to get started you really don't need much – just a taste for delicious drinks and willingness to have fun. Below are three of our current favorite tiki recipes in order of effort. Give them a try or give them your own spin. Either way, enjoy tiki time and cheers!

Classic Daiquiri
2 ounces light rum
1 ounce fresh lime juice
1/2 ounce simple syrup
Combine all ingredients in a cocktail shaker. Fill the shaker with ice, cover and shake vigorously for about 30 seconds. Strain into a coupe glass and garnish with a lime wheel.

Painkiller
2 ounces navy rum
4 ounces pineapple juice
1 ounce orange juice
1 ounce cream of coconut
Combine all ingredients in a cocktail shaker. Fill the shaker with ice, cover and shake vigorously for about 30 seconds. Strain into an ice-filled glass and garnish.

Bay Winds (Devin’s recipe)
1 1/2 ounces gold rum
1 1/2 ounces dry vermouth
1 ounce orgeat
3/4 ounce milk punch
3/4 ounce fresh lime juice
1 barspoon curaçao
1 barspoon grenadine
Combine all ingredients in a cocktail shaker. Fill the shaker with ice, cover and shake vigorously for about 30 seconds. Strain into an ice-filled glass and garnish.

Local Journalism.
What is it worth to you?

Comments

There are no comments yet for this post

Follow this blogger.
Sign up to be notified of new posts by this blogger.

Email:

SUBMIT

Post a comment

Sorry, but further commenting on this topic has been closed.

Stay informed.

Get the day's top headlines from Almanac Online sent to your inbox in the Express newsletter.

State Street Market plans overhaul of its eateries as it cuts ties with Bon Appétit, triggering layoffs
By The Peninsula Foodist | 11 comments | 4,146 views

Doing more with the natural spaces we have
By Sherry Listgarten | 8 comments | 2,896 views

How to Replace a Dry Red - Dry January Ends
By Laura Stec | 11 comments | 1,695 views

“ . . . We have no way of knowing when our time is up . . .”
By Chandrama Anderson | 2 comments | 1,604 views

Can the Memphis police behavior ever happen here?
By Diana Diamond | 11 comments | 806 views