Chapter Four: Creating Your Minimalist Setup

In this chapter, we’ll look at the starring ingredients of tiki, the ones that appear most often and should be first on your list to acquire for your Minimalist Tiki bar. We’ll also look at the equipment and other accoutrements you’ll want on hand to get started.

RUMS

Pull up a stool at many tiki bars, and you’ll find yourself gawking at a substantial collection of rums lined up in rows on the back bar. An epic rum collection is often a point of pride for many such bars — Smuggler’s Cove in San Francisco features more than a thousand bottles in their library. In fact, too many to fit on the bar shelves; many are tucked away behind the scenes.

However, watch your bartender for a bit, and you’ll notice they’re only occasionally reaching for a bottle from the shelves behind them. Mostly they’re working from a small set of rum bottles in front of them — commonly known as “the well.” These workhorse bottles represent the core set of essential tiki rums.

In your setup, you should have at least one bottle from each of the six categories; with these in your arsenal, you will be able to make every rum- based cocktail in the Minimalist Tiki Classic Thirty. Chapter 14 offers specific recommendations in each of these rum categories, but here I’ll just recommend a few well-known examples within each category. Also, unless specifically called out as “overproof,” assume that rums for tiki recipes are in the 40 to 45 percent ABV range.

In the interest of keeping your shelves from being overrun by bottles — at least in the beginning — I deliberately collapsed a few similar rum styles into a single category. For example, Banks 5 Island and

Havana Club 3 year could both be labeled as “white” rums. However, they are noticeably different if tasted side by side. Rum geeks would categorize these two rums differently. However, in the context of tiki, with its many strong flavors competing for attention, either rum could work, so they’re in the same category here.

Lumping together rums like I’ve done might be anathema to hardcore tiki purists, but in the early stages you can make informed substitutions and still craft a worthy libation. I personally have hundreds of rums in my bar but find myself going back to the same twenty or thirty bottles in most cases.

As your collection grows, absolutely tailor each recipe to a more specific type of rum. But don’t let your lack of possessing the exact bottle prevent you from trying out a recipe using something similar.

Strive to buy the best quality of rums that fit your budget. The examples here deliberately skew toward rums that are budget friendly and readily available in many countries. Of course, if you want to make your Mai Tai with a $120 bottle of Appleton 21, go right ahead. But it’s not really Minimalist Tiki. In tiki, a longer- aged rum doesn’t necessarily make a drink better.

If any rum terminology used below is confusing, you can learn more in Part Three, which covers the many styles in detail.

Note: The Aged Jamaican and Aged Demerara categories are technically a subset of the Moderately Aged classification. However, the strong, distinctive flavors of both Jamaican and Demerara rums make them special and worth calling out separately.

AGED JAMAICAN RUM (14/30)

Jamaican rum and tiki are joined at the hip. The pungent aroma of overripe banana and “funky” flavor make Jamaican rum instantly distinguishable from other rum styles.

After several barren decades of few choices, there’s finally a wider swath of Jamaican rums from different distilleries available to consumers. When a recipe calls for a Jamaican rum without additional guidance, something between two and five years of age is a safe bet.

Examples: Coruba Dark, Rum-Bar Gold, Plantation Xaymaca

Note: Smith & Cross is very popular in tiki drinks, but at 57 percent ABV, it’s technically an “overproof” rum, so shouldn’t be blindly substituted for an aged Jamaican rum without taking its higher ABV into account.

LIGHTLY AGED/FILTERED RUM (11/30)

This category is particularly difficult to pin down, as it encompasses many rums with slight differences. One common element is that all of these rums are molasses- based. This differentiates them from agricole-style rhums made from cane juice and with a very different flavor. The lightly aged rums also have just a few years of moderate aging, before being charcoal filtered. This removes most of the coloring but the remaining flavors are lighter and more subtle than unfiltered, moderately aged rums. These are the sort of rums commonly used in daiquiris.

A common but not very useful name for this category is “white rum” or “silver rum.” But it’s important to know that the flavor profiles of two uncolored rums can be wildly different: A column distilled budget rum tastes very different than a blend of aged pot still rums, despite being similarly “white.”

For your selection in this category, choose a rum with flavor and character. Otherwise you might as well use vodka—and we won’t go there.

Examples: Plantation 3 Star, Banks 5 Island, Cana Brava, Caliche, El Dorado 3, Real McCoy 3, Havana Club 3

MODERATELY AGED RUM (5/30)

Like the Lightly Aged selections, the Moderately Aged category comprises molasses-based rums. However, these rums have spent more time in a cask and thus have taken on more flavors from the wood. Traditionally, these would be called “gold” rums. However, “gold rum” is meaningless when it comes to recipes. Color is easily faked with spirit caramel, and a great aged rum may well be lighter in color than an inferior rum dosed with spirit caramel.

Some Jamaican rums like Appleton Signature aren’t particularly funky, so may be a better fit here than in the Aged Jamaican category.

Examples: Mount Gay Eclipse, Appleton Signature Blend, Bacardi Cuatro, Don Q Anejo, Doorly’s 5 year

AGED DEMERARA RUM (5/30)

Aged Demerara rums are made in Guyana using molasses from locally grown sugar cane. (The Demerara name refers to a region in the country.) These moderately aged rums have a distinct, earthy, burnt sugar flavor; some could also work within the Moderately Aged category. These rums are often heavily colored with spirit caramel, which can impact flavor in higher amounts.

It’s worth noting that “navy” rums and, in particular, overproof navy rums (54.5 percent ABV or higher) typically have a dominant Demerara rum component.

Examples: El Dorado 5 Year, Lemon Hart 1804, Diamond Reserve Dark, Hamilton Guyana, Skipper, Old Sam

OVERPROOF DEMERARA RUM (4/30)

The words “overproof Demerara” bring one rum immediately to mind: Lemon Hart 151, the Thor’s Hammer of tiki rums. These rums are essentially Aged Demerara but with nearly twice the firepower: 75.5 percent ABV, to be exact. (The “151” moniker comes from the proof — twice the ABV percentage.) These types of rums typically undergo only a year or two of aging and are often heavily colored with spirit caramel.

Examples: Lemon Hart 151, Hamilton Overproof 151, Lamb’s Navy 151

AGED AGRICOLE RHUM (3/30)

Aged Agricole rhums are distilled on the French islands of Martinique and Guadeloupe using fresh sugar cane juice rather than molasses. Agricole rhums (note the added “h”) used for tiki are typically between eighteen months and four years of age. The unique, grassy, vegetal notes of unaged agricole mellow substantially with a few years in wood casks. Long-aged Agricole rhums are divine to sip but aren’t used as much in tiki recipes.

Examples: Clement Select Barrel, St. James Paille, Rhum J.M Gold, Duquesne ESB

UNAGED JAMAICAN OVERPROOF RUM (OPTIONAL)

One more thing...although it’s not used in the Minimalist Tiki Classic Thirty, there’s one last rum category that’s certainly worth having, especially when it comes to crafting more modern recipes:

These rums really bring on the hogo — a little goes a long way! Hogo is an informal term typically associated with strong flavors, especially that of overripe fruit.

These rums are, as the name implies, made in Jamaica, and are quite popular with the locals. They’re unaged, so clear in color, and are around 63 percent ABV.

You surely don’t want to blindly substitute these rums in a recipe calling for a (dark) Jamaican rum. They’re pungent and will deal a wicked hangover with ease. However, in smaller quantities they bring a funky background chorus to your libations.

Examples: Wray & Nephew Overproof, Rum Fire, Rum- Bar Overproof, Monymusk Overproof

OTHER BASE SPIRITS

While rum is the lead in most tiki drinks, the early tiki gods (Donn and Vic) were not immune to the call of other spirits. Compared to rums, these are used much less frequently, so are considered discretionary for our purposes.

Note: The pairing of brandy and gin occurs in three Minimalist Tiki Classic Thirty recipes — the Bali Bali, Fog Cutter, and Suffering Bastard. If you’re willing to forgo those recipes to start out, you can skip having brandy and gin in the early stages, but most bartenders are likely to have a bottle of these on hand already.

BRANDY OR COGNAC (4/30)

Although brandy can be made from just about any fruit, in most recipes it refers to moderately aged grape brandy. Inexpensive American brandies such as Korbel, E&J, and Christian Brothers retail in the $20 per bottle price range.

Cognac is a particular type of grape brandy made in the southwest of France. Entry-level cognacs with a few years of aging start at around $40 per bottle and can be substituted in recipes calling for brandy.

Examples: Christian Brothers Sacred Bond, Pierre Ferrand 1840, Martell VS

GIN (4/30)

When a tiki recipe calls for gin, it’s almost certainly referring to London Dry style, rather than less-familiar styles such as Old Tom, pink gin, or New American gin. However, every gin has its own unique mix of botanicals, so don’t shy away from trying an option like Aviation American Gin. Choose something that complements the other flavors in the recipe. In the absence of a strong brand preference, old stalwarts such as Tanqueray work well and are in the $25 per bottle or less range.

Examples: Tanqueray, Beefeater, Citadelle, Gordon’s

BOURBON OR WHISKEY (3/30)

An entry-level bourbon in the $20 to $25 per bottle range works fine for Minimalist Tiki. There’s no need to track down Pappy van Winkle for your Port Light. If you enjoy a good rye, try it in place of the bourbon in recipes like the Polynesian Paralysis. Stay away from peated whiskies, unless you like your tiki with a side of smoke. And many people do!

Examples: Jim Beam, Four Roses Yellow Label, Evan Williams

TEQUILA (1/30)

Although tequila is used in only one of the Minimalist Tiki Classic Thirty, it plays well with tiki. With the exception of the El Diablo, most tequila used in tiki recipes emerges in more modern era recipes. No need to use your $100 anejo here — a decent blanco or reposado tequila in the $20 per bottle range is just fine.

Examples: El Jimador, Luna Azul

LIQUEURS & BITTERS

What distinguishes tiki from other tropical cocktails is a healthy dose of exotic spices and tropical fruit flavors. Below are the liqueurs and bitters used most often to bring those notes to tiki recipes.

Some of these liqueurs are sweet like the syrups discussed in the next section. However, what distinguishes them from syrups is that these ingredients contain alcohol. This means they are generally shelf stable, and most will last a very long time after opening without refrigeration.

ANGOSTURA BITTERS (11/30)

Even the most casual bargoer is likely familiar with the classic Angostura bitters bottle, easily identified by its oversized white paper label and bright yellow cap. A few dashes of Angostura bitters is how countless cocktails begin, tiki or otherwise. Following Jamaican rum and lime juice, Angostura bitters are the most common component in the Minimalist Tiki Classic Thirty. They’re indispensable!

Most bitters use alcohol to extract flavors from spices, fruits, plant roots, and just about any other organic compound you can imagine. Thousands of different bitters compete on the market, but Angostura is by far the most commonly

used.

Although the exact recipe is a closely held secret, some of Angostura’s ingredients include gentian, orange peel, vanilla, cloves, cinnamon, and juniper. Taste a few drops and you’ll see where the “bitters” in the name comes from.

Although usually used just a few dashes at a time, with its 45 percent ABV Angostura packs an alcoholic punch if used in great quantity. Innovative modern bartenders have created recipes such as the Angostura Colada, using the bitters as a base spirit. The resulting drinks are extremely red from the heavy coloring.

While Angostura is available in four ounce bottles, any serious tikitender buys them in the sixteen ounce size, cutting the per ounce price in half. Angostura is also available in a fifty-five-gallon drum, should you go through an extreme amount.

Angostura also makes orange bitters, so be careful to note what you’re buying. While the orange bitters are not used in the Minimalist Tiki Classic Thirty, a bottle on hand will likely come to good use down the road.

FALERNUM (9/30)

This mysteriously named ingredient is a tiki staple but rarely used outside of tropical recipes. Falernum is a traditional Barbadian liqueur bringing together a bewitching mix of clove, almond, lime, ginger, and sometimes other spices, blanketed in rum and sugar. Choosing a falernum can be intimidating to the new tiki recruit, as there are wide flavor variations.

Many tiki bars have their own falernum recipe, usually a combination of high-ABV rum infused with lime peels, ginger, and cloves, and then blended with sugar syrup.

The resulting liqueur is sweet and dark with an ABV in the 25 percent range. If you’re curious, falernum is relatively easy to make at home — see Chapter 9. The challenge of most homemade falernums is that they’re not shelf stable for long periods. Refrigerate them to extend their useful life.

While making your own falernum is instructive and fun, there’s no shame in using commercial versions. The household name in bottled product is John D. Taylor Velvet Falernum, made by Foursquare Rum Distillery in Barbados. It’s lighter in color, ABV, and spice relative to a typical homemade falernum. Other bottled falernum brands include Bitter Truth and Maggie’s Farm, as well as nonalcoholic syrup-style falernum options from BG Reynolds and Tippleman’s. Some must be refrigerated after opening, so note any instructions on the label.

PERNOD (8/30)

The frequent appearance of an anise-based liqueur in the Minimalist Tiki Classic Thirty might seem surprising, but there’s a good reason: Donn Beach used Pernod in many of his recipes, a calling card of sorts. Six drops are a frequently cited measure.

It’s tempting to skip the Pernod, but unless you firmly hate the flavor of anise, it adds a pleasant background note; try it before you decide you don’t like it. Just don’t overdo it — a little goes a very long way.

You hesitate to buy a whole bottle of Pernod for recipes calling for just a few drops. Here’s a tip: An ounce or two to last you a while. Find a small empty bottle with an eye dropper top, then locate a friend with a nearly full bottle of Pernod. Ask nicely if you can have a few ounces. Even if you own a bottle yourself, keep some in a dropper-style bottle for quick dispensing.

In the absence of Pernod, substitute other anise-flavored spirits, such as absinthe or Herbsaint.

CURACAO OR ORANGE LIQUEUR (4/30)

Curacao can be confusing to the beginner because it’s referred to by many names: Curacao, Triple Sec, Cointreau, Grand Marnier, and Triplum, just to name a few. The key thing to note is that they’re all sweet orange liqueurs — an alcohol base infused with the oils of bitter orange peels and other flavors, then sweetened.

Typically, these liqueurs range from 20 to 40 percent ABV. However, high-end curacaos are almost always 40 percent ABV and may use a more expensive spirit as the base: cognac in Grand Marnier or rhum agricole in Clement Creole Shrubb. Some are mostly clear, while others have a distinct orange hue. It’s important to note that different brands have different levels of sweetness, which can impact how much you use in a recipe. Taste and adjust as needed.

Examples: Pierre Ferrand Dry Curacao, Cointreau, Grand Marnier, Clement Creole Shrubb, Rhum J.M Shrub, Marie Brizard

As for the infamous blue curacao, it’s just budget liqueur colored with blue food dye. As tempting as that bottle looks,

it’s not frequently used in tiki. Leave it for those who buy it for colored shots and frat parties.

PIMENTO DRAM/ALLSPICE DRAM (3/30)

Pimento liqueur, also known as pimento dram, is a traditional Jamaican recipe made from allspice berries. The pimento name is often confused with pimento peppers — a very different flavor than allspice! To avoid confusion, some brands refer to it as allspice liqueur or allspice dram.

Pimento dram is known for being extremely pungent and not particularly sweet. Even an eighth of an ounce goes a long way, flavor-wise.

There can be noticeable flavor and sweetness differences between the various brands listed below. However, for your Minimalist Tiki bar, you’re fine with any of them. As always, taste and adjust.

Examples: St. Elizabeth Allspice Dram, Hamilton Pimento Dram, Bitter Truth Pimento Dram

COFFEE LIQUEUR (1/30)

Coffee liqueur is an infusion of coffee beans in a spirit (typically rum), then heavily sweetened. Kahlua is the dominant player in this category. There’s also a higher ABV (35 percent) Kahlua Especial 70, which is worth seeking out.

Since it’s only used in one Minimalist Tiki Classic Thirty recipe, you can get by without it if you don’t want to make the investment. Just know that the unusual pairing of pineapple and coffee in the Mr. Bali Hai is devilishly good.

CREME DE CASSIS (1/30)

Creme de cassis is a dark liqueur made by macerating blackcurrant berries in a neutral spirit, likely brandy. The tart bitterness of the berries is leavened somewhat by a dose of sugar.

Like coffee liqueur, this appears in only one Minimalist Tiki Classic Thirty recipe, so you could get by without it. However, a bottle will also serve you well for making the Kir Royale, a simple champagne cocktail.

SYRUPS

Syrups may seem exotic to the novice but are quite simple in concept. The idea: sugar dissolved in water, along with flavors extracted from fruit or spice. Unlike liqueurs, syrups have no alcoholic content.

The simplest type of syrup is called exactly that: simple syrup. It’s incredibly easy to make. Just dissolve sugar into water. Nearly every syrup is essentially just flavored simple syrup.

Something non-obvious about syrups is that they have different amounts of sugar per unit volume. For example, some people make simple syrup with one part sugar to one part water (1:1). Others use two parts of sugar to one part water (2:1). Recipes will often specify, so read carefully; in this book, if it’s not noted, assume it’s a true 1:1 ratio. Commercial bottled simple syrups are available on the market, but you’d be better off burning your money for warmth and making it at home instead.

Likewise, one commercial passion fruit syrup might be far sweeter than another. This makes a huge difference when creating or making a recipe. The sweetness in the syrup balances the sour from the citrus, thus the syrup’s relative sweetness affects how much is needed to balance the recipe. For instance, the Small Hand Foods orgeat has amazing flavor but is less sweet than other orgeats. As such, I sometimes add a touch of simple syrup when using Small Hand orgeat to bring a recipe into balance.

When working with syrups (especially homemade), it’s important to consider how long they’ll last after you make or open them. Some commercial offerings are shelf stable after opening and last nearly indefinitely; others go bad after a few weeks. You can mitigate this by keeping syrups tightly sealed in the refrigerator.

Another trick is to add a wee bit of high ABV, flavorless alcohol such as vodka or Everclear to the opened bottle. An ounce or so works for a 750 ml bottle of syrup without creating a noticeable alcohol influence.

Keep in mind, sugar is a natural preservative. The higher the sugar to water ratio, the longer a syrup should last. When your once translucent syrup goes cloudy or a film grows on top, it’s best to dispose of it.

While many tiki bars have a profusion of syrups at their disposal, the Minimalist Tiki Classic Thirty includes only six. Some are easily made at home, while others are challenging to get right. It’s perfectly fine to purchase them.

SIMPLE SYRUP (10/30)

If you only make one tiki ingredient, it should be simple syrup. It’s simply one part sugar dissolved in one part water. In many recipes it’s assumed that “simple syrup” is this 1:1 ratio.

Some bars use two parts sugar to one part water, however. When a recipe calls for “rich simple syrup,” it means this 2:1 sugar to water ratio. Obviously, don’t use 1:1 and 2:1 simple syrups interchangeably in recipes without adjusting for their different sweetness levels.

Some recipes suggest heating the sugar/water solution to accelerate the sugar’s dissolving. Other recipes have you just combine the sugar and water and agitate until all the sugar is dissolved and the solution is clear; this latter method is known as “cold process” simple syrup.

Does it really matter which method you use? Surprisingly, the answer is yes! Excessively heating or boiling impacts the viscosity and sweetness of the resulting syrup. Why is that? There are multiple types of sugar molecules, including sucrose, glucose, and fructose. Each has its own perceived sweetness level.

Table sugar is composed of sucrose crystals. However, if you heat sucrose enough in water, it will break down into glucose and fructose. The resulting syrup will be sweeter but less viscous than a cold-process simple syrup that has more sucrose.

I prefer using cold-process simple syrup made in a 2:1 ratio. It’s easy to make in a bottle or mason jar and doesn’t require any cleanup. Plus, it adds a slight bit more mouthfeel to the drink. When a recipe specifies a 1:1 simple syrup, I just use about 40 percent less than the specified amount of 1:1 syrup.

In the interest of science, note that sugar and water have different densities. A cup’s worth of water weighs eight ounces, but a cup of sugar weighs around seven ounces. As such, when you make a 1:1 ratio, is it by weight or by volume? In a quick tiki forum poll, most respondents said they measure by volume rather than weight.

You may come across recipes calling for Demerara syrup. This is just simple syrup made with Demerara sugar, which is less refined and has molasses coating the crystals, making it darker in color. The resulting syrup has a slight molasses note. In a pinch, you can substitute simple syrup for Demerara syrup.

ORGEAT (7/30)

Orgeat is a syrup flavored with almonds and sometimes other elements such as rose water. Some versions have been described as liquid marzipan. If you’ve ever had a properly made Mai Tai, you’ll immediately recognize orgeat’s distinctive flavor.

Homemade orgeat can be a challenge to get right, and many prefer to leave it to the professionals. Avoid budget orgeats like Toroni or Finest Call — they don’t taste great. A good $15 or $20 bottle of orgeat is well worth the investment. You’ll find a noticeable difference in flavor between brands, so compare as many as you can and choose what you like best.

Some orgeats like Giffard are shelf stable after opening, while others like Small Hand Foods should be refrigerated. Examples: Giffard, Small Hand Foods, BG Reynolds, Orgeat Works

PASSION FRUIT (7/30)

A good, fresh passion fruit syrup can make all the difference in a tiki drink. Making your own from fresh passion fruit is possible but time consuming. An easier route, as suggested by Jeff Berry and others, is to buy frozen passion fruit pulp (which is tart by itself) and blend with a sugar syrup. Or simply buy passion fruit syrup! As with orgeat, stick with a quality brand without added high fructose corn syrup.

Examples: Giffard, BG Reynolds, Aunty Lilikoi, Marie Brizard, Real Passion Fruit

GRENADINE (6/30)

Grenadine is an intensely red syrup made from pomegranate. It’s nearly as easy to make at home as simple syrup: Mix equal parts pomegranate juice and table sugar, then heat gently till the sugar is dissolved.

Buy grenadine if you must but avoid brands like Rose’s or Torani, which are sweetened with high fructose corn syrup.

Examples: BG Reynolds, Giffard, Small Hand Foods

HONEY MIX (5/30)

Honey is a wonderful flavor in tiki recipes, but it doesn’t dissolve well in an ice-filled shaker. By first blending the honey with equal parts warm water and agitating to make honey mix, the problem vanishes! The mix should keep for a week or two if refrigerated. Given that it doesn’t last very long, make honey mix in small batches of eight ounces or so.

CINNAMON (3/30)

Cinnamon syrup is a divine tiki pleasure. Mixed with grapefruit juice it’s a flavor revelation — the Jet Pilot is the canonical showcase for this combination.

Cinnamon syrup is easy to make at home: It’s essentially just cinnamon sticks boiled in water, then steeped for many hours along with sugar; see Chapter 9 for a recipe. You can also purchase it, naturally. There is no firm consensus of the sugar to water ratio of cinnamon syrup. Some bartenders insist it should be 1:1, while others claim 2:1 is superior. Taste and adjust, as needed.

Examples: Giffard, BG Reynolds

CREAM OF COCONUT (2/30)

Sinfully delicious, cream of coconut is an extremely thick mixture of coconut milk, coconut solids, and sugar. Besides two Minimalist Tiki Classic Thirty recipes, it’s also essential for the Pina Colada and the Tradewinds cocktail, both crowd pleasers. Some bars make their own, but there’s no shame in using store-bought. Coco Real sells a version in a handy squeeze bottle that I find far easier to work with than canned cream of coconut.

Examples: Coco Lopez, Coco Real

CITRUS

While most people focus on the exotic rums, liqueurs, and syrups, it’s citrus that connects everything together. Sour, tart citrus balances sweetness, while fruity citrus complements spices like cinnamon.

Freshly squeezed citrus juice is always the best choice. Sure, it may be easier to squeeze an ounce of lime juice from a plastic supermarket “lime,” but have you tasted it? No bueno. With practice, hand-squeezing a lime takes ten seconds or less.

If you know you’re making numerous drinks over the course of an evening, it’s absolutely okay to squeeze all the citrus you’ll need in advance. It’ll be fine for a few hours in the refrigerator. In fact, some studies show this improves the taste.

If your goal is to be ready to make tiki at a moment’s notice, you’ll need to practice citrus management — keeping the right amount of fresh citrus on hand to satisfy your needs without throwing too much away. If you live close to a market, it’s easy to pick up what you need a day or two beforehand. Otherwise, you’ll need to keep your citrus fresh for longer periods.

The trick to stretching a lemon, lime, or orange’s lifetime is simple: Keep your citrus in a sealed zipper- lock bag in the refrigerator, which substantially extends the time before it shrivels or goes soft. Citrus peel contains oils that seal in the moisture of the fruit within. If left in the open air, that oil slowly evaporates, and the fruit dries out within a few days. A sealed zipper-lock bag slows this considerably. Done correctly, citrus can stay fresh for weeks.

JUICING TECHNIQUE

If you’re juicing your lemons or limes with a hand press, don’t try to extract every last bit of juice. Squeezing with extreme pressure can squeeze oils from the skin that are overly bitter and impair a drink’s flavor. A healthy squeeze or two is fine; no need for a vice grip.

LIME (20/30)

Lime juice occurs in twenty of the Minimalist Tiki Classic Thirty, making it the undisputed champion of tiki ingredients.

If making a lot of drinks, consider buying limes in bulk, for example the five-pound bags found at warehouse clubs. Once home, transfer them to gallon-sized zipper- lock bags for refrigeration. You should expect two or three weeks of storage before they show signs of discoloring.

ORANGE (11/30)

Those drinkers who are uninitiated in tiki norms assume that many drinks contain copious amounts of orange juice. A large glass of OJ, some grenadine, and a dark rum float — must be tiki nirvana, right? Not even close. Orange

juice is tricky to get right in cocktails, as it can dilute and wash out other flavors. That’s why most tiki drinks don’t use more than ounce or so.

If you must purchase orange juice rather than squeezing it to order, be sure it’s fresh-pressed orange juice and not from concentrate.

LEMON (10/30)

As with limes, lemons can also be bought in bulk and stored in a zipper-lock plastic bag in the refrigerator. In a tiki “emergency,” lemons and limes can be substituted interchangeably, but don’t make it a habit.

Relatively new on the citrus scene, Meyer lemons are a cross between a lemon and a mandarin orange and are a bit less tart than a regular lemon. When they’re in season during the winter months, consider trying them in your cocktail repertoire, tiki or not.

PINEAPPLE (7/30)

Because of a pineapple’s considerable size and tough alligator skin, juicing is challenging. For this reason, it’s the one fruit juice that professional bartenders are okay purchasing in cartons or cans. Another benefit of packaged pineapple juice is that the sweetness is consistent. With a fresh pineapple, you never know how sweet it really is until it’s juiced.

That said, squeezing a pineapple isn’t terribly hard with the right equipment, and one pineapple provides a lot of juice. (We’ll talk more about this in Chapter 7.) As a bonus for squeezing your own, you get super easy garnishes! Just save a circular slice or two, along with some fronds, and decorate those drinks!

GRAPEFRUIT (6/30)

Grapefruit grows in two main varieties, white and ruby red. White grapefruit is substantially more tart than its red sibling, and most classic tiki recipes were designed with white grapefruit in mind. Unfortunately, white grapefruit is challenging to obtain in some locales. In the absence of white grapefruit, bite the bullet and use ruby grapefruit or bottled white grapefruit juice. You may have to adjust the sweetness accordingly.

Note: this is just a preview. The chapter has an additional 11 pages covering:

• Ice

• Assembling Your Equipment

• Minimalist Glassware

• Minimalist Garnishes