I've been known to distract myself from old man winter through my cocktail column on She Does the City and lately I’ve been on a tiki kick. The tropical flavours and playful presentation instantly transports me to summer. I wanted to learn a tiki recipe from the best, so I reached out to Blair Reynolds, owner of Portland’s famous tiki bar, Hale Pele.
I visited Hale Pele last summer when I was eating and drinking my way through Portland’s eclectic food scene. The bar is a cozy hole in the wall where vintage kitsch reigns and the fantasy of a forgotten era has been brought to life. I ordered an expertly crafted cocktail presented with a dramatic flame.
The bar was covered in curiosities but my favourite detail was the light fixtures made from real blowfish from the 1950's.
Blair Reynolds shared the Beachcombers Punch with me, a recipe that comes from the 1937 menu of Don's Beachcomber Café. The recipe calls for B.G. Reynolds Dons Mix, a tropical cocktail mixer containing grapefruit juice, cinnamon, and sugar. It can be ordered online or purchased at BYOB Cocktail Emporium in Toronto.
¾ oz Fresh Lime Juice
1½ oz B.G. Reynolds' Don's Mix
1½ oz Martinique Rhum
To make this cocktail, pour the lime juice, Don’s Mix syrup and Martinique Rhum in a cocktail shaker with ice. Shake it and strain into a glass full of crushed ice. Garnish with a lime wheel, mint spring and straw.
The Beachcombers punch pair’s spicy cinnamon and tropical grapefruit with the fresh grassy flavour of Martinique Rhum. It’s perfectly balanced, complex and tastes like summer in a glass. Tiki cocktails have gotten a bad reputation for being sugary slosh but as Eric Felton wrote in the Wall StreetJournal, “The best tiki drinks are, like any good cocktail, balanced. They are also complex. Tart citrus leavens the sweetness of tropical fruits; island spices like cinnamon, nutmeg and all-spice add mystery; and rums of various weights, potencies and flavours are combined to create depth.”