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Trader Vic's Cocktail Recipes


Aku Aku

1 oz silver rum
.5 oz peach liqueur
.5 oz lime juice
2 oz fresh pineapple (4 chunks) plus 1 wedge of pineapple for garnish
8-10 large mint leaves, plus 1 sprig mint, for garnish
dash simple syrup
1 1/2 cups ice

Blend the rum, peach liqueur, lime juice, pineapple chunks, mint leaves, syrup, and ice in a blender until smooth, about 15 seconds. Pour into a double old fashioned glass and garnish with a mint sprig and pineapple wedge.


Bahaia

1 oz coconut syrup
2 oz silver rum
3 oz unsweetened pineapple juice
1 1/2 cups crushed ice
1 fruit stick, for garnish
1 sprig mint, for garnish

Shake the coconut syrup, rum, pineapple juice, and ice in a cocktail shaker. Pour into a double old fashioned glass without straining. Garnish with the fruit stick and mint sprig.



Banaquiri

1.5 oz silver rum
1/2 large banana (about 4 ounces)
.5 oz lime juice
1 teaspoon simple syrup
.5 oz maraschino liqueur
1 cup crushed ice
1 sprig mint, for garnish
1 slice banana on a cocktail stick, for garnish

Blend the rum, banana, lime juice, syrup, marashino liqueur, and ice in a blender until smooth, about 15 seconds. Pour into a glass and garnish with a mint sprig and banana slice.


Boomerang

1 oz pisco brandy
1 oz silver rum
.75 oz passion fruit syrup
.5 oz lemon juice
1 lemon twist, for garnish

Shake the pisco, rum, passion fruit syrup, and lemon juice with ice cubes in a cocktail shaker. Strain into the glass and garnish with the lemo twist.



Colonel's Big Opu

1 oz gin
1 oz triple sec
1/2 oz lime juice
1 cup ice cubes
2 oz champagne

Shake the gin, triple sec, lime juice, and ice cubes ina cocktail shaker. Pour into a highball or pilsner glass without straining. Float the champagne on top.


Trader Vic Daiquiri

2 oz silver rum
1 oz grapefuit juice
.5 oz lime juice
.5 oz simple syrup
.5 oz marachino liqueur

Shake the rum, grapefruit juice, lime juice, simple syrup, and liqueur with ice cubes in a cocktail shaker and strain into a cocktail glass.


Drunken Apricot

1/2 apricot, peeled, pitted and frozen
.75 oz Southern Comfort
3 oz chilled champagne

Place the apricot in a cocktail glass and pour the Southern Comfort over it. Add the champagne.



Eastern Whiskey Sour

1 1/2 cups crushed ice
1/2 orange
1/2 lemon
2 oz bourbon
dash of orgeat syrup
dash of simple syrup
1 sprig mint, for garnish
1 fruit stick, for garnish

Put the ice in a shaker. Squeeze the orange and lemon halves over the ice and drop the squeezed rinds into the shaker. Add the bourbon, orgeat syrup, and simple syrup. Shake and pour into a glass without straining. Garnish with a mint sprig and fruit stick.




Frozen Daiquiri

2 oz silver rum
1 oz grapefruit juice
.5 oz lime juice
.5 oz simple syrup
2 cups crushed ice
.5 oz maraschino liqueur
1 lime wheel, for garnish

Blend the rum, grapefruit juice, lime juice, syrup, and ice in an electric blender until smooth, about 15 seconds. Pour into a glass, float the liqueur on top, and garnish with a lime wheel.


Fog Cutter

2 oz silver rum
1 oz brandy
.5 oz gin
2 oz lemon juice
1 oz orange juice
.5 oz orgeat syrup
1 cup crushed ice, plus additional ice cubes
.25 oz sherry
1 sprig mint, for garnish

Shake the rum, brandy, gin, lemon juice, orange juice, an orgeat syrup with the crushed ice in a cocktail shaker. Pour into a glass without straining and add more ice cubes to fill the glass. Float the sherry on top and garnish with a mint sprig.



Tiki Island Mugs Set of 4


3 12 oz. and 1 15 oz. Ceramic Mugs with Glazed Finish
Includes Fu Man Chu, Easter Islander, Brown Tiki and Green Tiki Mugs
Dishwasher Safe and Lead Free

After you've fired up the tiki torches, fire up your party guests with this awesome set of Tiki Mugs. Each one has the character and charm of whimsical island sentinels ready to guard your good time. Fill these cool mugs with rum, mai tais or pina coladas and everyone will be wearing grass skits before you know it!


Gun Club Punch

1 oz silver rum
1 oz dark rum
1.5 oz unsweetened pineapple juice
.5 oz lime juice
dash of lime juice
dash of grenadine
dash of orange curacao
1 cup crushed ice
1 fruit stick, for garnish
1 sprig mint, for garnish

Combine the rums, pineapple juice, lime juice, grenadine, orange curacao, and ice in a blender and pulse for a few seconds, just until uniformly combined. Pour into a glass and garnish with a fruit stick and mint sprig.



Honi Honi

1.5 oz Trader Vic's Mai Tai Mix
1.5 oz bourbon
1 1/2 cups crushed ice
1 sprig mint, for garnish
1 fruit stick, for garnish

Shake the mai tai mix, bourbon, and ice in a cocktail shaker. Pour into a glass without straining. Garnish with a fruit stick and mint sprig.



Honolulu

4 chunks fresh pineapple
1.5 oz silver rum
.5 oz lemon juice
dash of simple syrup
dash of grenadine
1 1/2 cups crushed ice
1 sprig mint, for garnish

Blend the pineapple, rum, lemon juice, simple syrup, grenadine, and crushed ice in a blender until smooth, about 15 seconds. Pour into a glass and garnish with a mint sprig.


Jamaican Float

2 oz sparkling water
.25 oz lime juice
dash of simple syrup
1 oz dark Jamaican rum
1 marashino cherry

Fill a shaker three quarters full with ice cubes. Add the sparkling water, lime juice, and simple syrup. Shake gently and strain into a glass. Float the rum on top and garnish with the maraschino cherry.



Kamaaina

2 oz lemon lime soda
1 oz gin
1 oz coconut syrup
.5 oz triple sec
.5 oz lemon juice
1 1/2 cups ice cubes
1 sprig mint, for garnish
1 fruit stick, for garnish

Combine the lemon lime soda, gin, coconut syrup, triple sec, lemon juice, and ice cubes in a blender and pulse for a few seconds, just until combined. Pour into a glass and garnish with a fruit stick and a mint sprig.


Kona Gold

1 oz gold rum
.5 oz lime juice
1 teaspoon superfine sugar
dash of maraschino liqueur
1 cup crushed ice
2 dashes Pernod

Blend the rum, lime juice, sugar, liqueur and ice ina blender until smooth, about 15 seconds. Pour into a glass and float the Pernod on top.



Kona Swizzle

.25 oz lime juice, one squeezed lime half reserved, for garnish
1 oz darm rum
.5 oz gold rum
.5 oz orgeat syrup
1 sprig mint, for garnish
1 fruit stick, for garnish

Fill a glass with crushed ice. Add the lme juice, rums, and orgeat syrup. Swizzle until combined. Garnish with the squeezed lime half, mint sprig, and fruit stick.



Headhunter Skull Tiki Mug Limited Edition Artist Mug


Tupapa’u is designed by tiki artist Philippe Tilikete.
He was inspired by the trophy skulls of both ancestors and enemies of the ancient warriors of the Marquesas Islands, predominantly from the island of Nuku Hiva.
The warriors would often lash the skulls onto their rope belts and adorn them with elements such as tusks and tapa cloth.
The exterior of Tupapa’u is a natural bone matte finish, washed with rich brown to show the intricate details of the piece. The interior is glazed in deep gloss brown
Tupapa’u measures 4” high x 5” in length and has about a 14 ounce capacity.


Rangoon Ruby

2 oz vodka
1.5 oz cranberry juice
.25 oz lime juice, one squeezed lime half reserved
sparkling water
1 sprig mint, for garnish
1 fruit stick, for garnish

Fill a glass with ice cubes. Add the vodka, cranberry juice, and lime juice. Top with sparkling water to fill the glass and stir gently. Garnish with the squeezed lime half, mint sprig, and fruit stick.



Queen's Park Swizzle

1 oz light rum
1 oz dark rum
1 oz 151 proof rum
.25 oz lime juice, one squeezed lime half reserved
dash of simple syrup
dash of Angostura bitters
1 sprig mint, for garnish

Fill a highball glass with crushed ice. Add the rums, lime juice, simple syrup, and bitters, and swizzle until combined. Garnish with the squeezed lime half and mint sprig.



Potted Parrot

2 oz silver rum
2 oz orange juice
1 oz lemon juice
.5 oz orange curacao
.25 oz simple syrup
.25 oz orgeat syrup
1 1/2 cups crushed ice
1 sprig mint, for garnish

Shake the rim, orange juice, lemon juice, orange curacoa, simple syrup, orgeat syrup, and crushed ice in a cocktail shaker and pour in to a glass without straining. Garnish with a mint sprig.



Pogo Stick

2 oz gin
.75 oz grapefruit juice
.75 oz unsweetened pineapple juice
.25 oz lime juice
1/2 cup crushed ice, plus additional ice cubes
1 sprig mint, for garnish
1 rock candy, for garnish

Combine the gin, juices and crushed ice in a blender and pulse for a few seconds, just until uniformly combined. Pour into a glass and add ice cubes to fill. Garnish with the mint sprig and rock candy stick.



Pisco Cocktail

2 oz pisco brandy
.5 oz simple syrup
.5 oz lemon juice
1/2 orange slice, for garnish
1 maraschino cherry, for garnish

Shake the pisco, simple syrup, and lemon juice with ice cubes in a cocktail shaker and strain into a cocktail glass. Garnish with the half orange slice and maraschino cherry.



Pinky Gonzales

2 oz tequila
.5 oz lime juice, one squeezed lime half reserved
.5 oz orange curacao
.25 oz simple syrup
.25 oz orgeat syrup
2 cups crushed ice
1 sprig mint, for garnish
1 fruit stick, for garnish

Shake the tequila, lime juice, orange curacao, simple syrup, orgeat syrup, amd crushed ice in a cocktail shaker and pour into a glass without straining. Garnish with the squeezed lime half, ming sprig, and fruit stick.



Pino Frio

2 oz unswettened pineapple juice
1 oz silver rum
.25 oz lemon juice
dash simple syrup
8 chunks fresh pineapple
1 cup crushed ice

Blend the pineapple juice, rum, lemon juice, simple syrup, fresh pneapple, and crushed ice in a blender until smooth, about 15 seconds, and oiur into the glass.



Peach Tree Punch

1 medium fresh peach, peeled, pitted and quartered
1.5 oz silver rum
2 oz orange juice
.25 oz coconut syrup
.25 peach liqueur
1 1/2 cups crushed ice, plus additional ice cubes
1 sprig mint, for garnish
grated nutmeg, for garnish

Reserve one of the peach quarters. Combine the remaining three peach quarters, rum, orange juice, coconut syrup, peach liqueur, and crushed ice in a blender and pulse for a few seconds, just until uniformly combined. Pour into the glass and add ice cubes to fill. Garnish with the remaining peach quarter, skewered on a cocktail pick, and the mint sprig. Dust with grated nutmeg.



Tiki Mugs Happy Winner Tiki Gods Set of 4 Ceramic Vintage Style


Includes Four Ceramic Mugs - 2 Happy Tiki, 2 Winner Tiki
Made of Ceramic
Dishwasher Safe
Each Holds 10 oz. and Measures 3W x 6H Inches
Handcrafted - Subtle Differences in Glaze or Color May Occur

Four classic ceramic tiki mugs with 50s Hawaiian look. These restaurant quality mugs sport a glossy glazed finish and are dishwasher safe. Fun, Polynesian tiki god theme that fits right in with your tiki bar decor. Great for all your tropical drinks! Each mug is 3"W x 6".


Passion Fruit Cocktail

1 oz gin
.75 oz lemon juice
.75 oz passion fruit syrup

Shake the gin, lemon juice, and passion fruit syrup with ice cubes in a cocktail shaker and strain into a glass.



Outrigger Tiara

1 oz silver rum
1 oz dark rum
1 oz orange juice
1 oz lemon juice
dash genadine
dash orange curacao
1 1/2 cups crushed ice, plus additional ice cubes
1 gardenia, for garnish

Combine the rums, orange juice, lemon juice, grenadine, curacao, and 1 1/2 cups crushed ice in a blendeer and pulse for a few seconds, just until combined. Pour into a glass and add ice cubes to fill. Garnish with the gardenia.



Navy Grog

2 cups crushed ice
3 oz Trader Vic's Navy Grog Mix
1 oz silver rum
1 oz dark rum
1 oz Lemon Hart 86 proof Demerara rum
.5 oz lime juice, one squeezed lime half reserved
1 sprig mint, for garnish
1 rock candy stick, for garnish

Shake the crushed ice, Navy Grog Mix, rums, and lime juice in a cocktail shaker. Pour itno the glass without straining. Garnish with the squeezed lime half, mint sprig, and rock candy stick.




Munich Sour

1 1/2 cups crushed ice
1/2 orange
1/2lemon
2 ounces German brandy
dash of simple syrup
dahs of orgeat syrup
1 sprig mint, for garnihs

Put the ice in a shaker. Squeeze the orange half over the ice, saving the rind. Squeeze the lemon over the ice and drop the rind into the shaker. Add the brandy, simple syrup, and orgeat syrup and shake. Pour into a glass without straining. Garnish with the squeezed orange rind and the mint sprig.


Montego Bay Cocktail

1 oz Martinique rum
.5 oz lime juice
dash of simple syrup
dash of triple sec
dash of Angostura bitters

shake the rum, lime juice, simple syrup, triple sec, and Angostura bitters with ice cubes in a cocktail shaker and strain into a glass.


Molokai Mike


Bottom Layer:
1 oz silver rum
1 oz orange juice
1 oz lemon juice
.5 oz brandy
. oz orgeat syrup
1/2 cup crushed ice

Top Layer:
1 oz gold rum
1 oz grenadine
1 cup crushed ice

Combine the silver rum, orange juuice. lemon juice, brandy, orgeat syrup, and 1/2 cup crushed ice in a blender and pulse for 1 to 2 seconds, just until blended. Pour into a glass. Combine the gold rum, grenadine, and 1 cup crushed ice in the blender and blend until smooth, about 15 seconds. Gently pour over the mixture in the glass.



Menehune Juice

2 oz silver rum
.5 oz lime juice, one squeezed lime half reserved
.5 o orange curacao
.25 oz simple syrup
2 cups crushed ice
1 sprig mint, for garnish
1 fruit stick, for garnish

Shake the rum. lime juice, orange curacao, simple syrup, orgeat syrup, and crushed ice in a cocktail shaker and pour into a glass without straining. Garnish with the squeezed lime half, mint sprig and fruit stick.



Martinuque Swizzle

.25 oz lime juice, one squeezed lime half reserved
2 oz Martinique gold rum
dash of Angostura bitters
dash of simple syrup
dash of Pernod
1 sprig mint, for garnish

Fill a highball glass with crushed ice. Add the lime juice, rum, bitters, simple syrup, and Pernod. Swizzle until combined. Garnish with the squeezed lime half and mint sprig.


London Sour

1 1/2 cups crushed ice
1/2 orange
1/2 lemon
2 oz scotch
dash of orgeat syrup
dash of simple syrup
1 sprig mint, for garnish

Put the ice in a shaker. Squeeze the orange half over the ice, saving the rind. Squeeze the lemon half over the ice and drop the rind into the shaker. Add the scotch, orgeat syrup, and simple syrup. Shake and pour into the glass without straining. Garnish with the squeezed orange rind and  mint sprig.


Rhum Cosmo

1.5 oz Rhum Barbancourt
1 oz unsweetened pineapple juice
.5 oz lime juice
dash of simple syrup
1 cup crushed ice
1 pineapple spear, for garnish
1 sprig mint, for garnish

Shake the rum, pineappple juice, lime juice, simple syrup, and crushed ice in a cocktail shaker and pour into a double old fashioned glass without straining. Garnish with a pineapple spear and mint sprig.



Rum Cow

6 oz milk
1 oz silver rum
dash of Angostura bitters
dash of vanilla extract
1 teaspoon superfine sugar
1/2 cup crushed ice, plus additional ice cubes
grated nutmeg, for garnish

Shake the milk, rum, bitters, vanillas, and sugar with crushed ice in a cocktail shaker and strain into a glass. Add ice cubes to fill the glass and dust with grated nutmeg.



Shark's Tooth

1 oz 151 proof rum
.5 oz lemon juice
.25 oz lime juice, one squeezed lime half reserved
dash of simple syrup
dash of genadine
2 oz sparkling water

Fill a highball glass with ice cubes. Add the rum, lemon juice, lime juice,simple syrup, and grenadine. Stir well. Top with sparkling water to fill the glass and stir gently. Garnish with the squeezed lime half.




Siboney

1 oz darm rum
.5 oz lemon juice
.5 oz unsweetened pineapple juice
.5 oz passion fuit syrup

Shake the rum, lemon juice, pineapple juice, and passion fruit syrup with ice cubes in a cocktail shaker and strain into a glass.


Tabu

1.5 oz unsweetened pineapple juice
1 oz silver rum
1 oz vodka
.5 oz lemon juice
dash of simple syrup
1 cup crushed ice
1 sprig mint, for garnish
1 fruit stick, for garnish

Combine the pineapple juice, rum, vodka, lemon juice, simple syrup, and crushed ice in a blender and pulse for a few seconds, just until combined. Pour into a mug and garnish with a fruit stick and mint sprig.


Tahitian Gold

1 oz gold rum
.5 oz lime juice
1 teaspoon superfine sugar
dash of maraschino liqueur
1/2 cup crushed ice
dash of Pernod

Shake the rum, lime juice, sugar, liqueur, and crushed ice in a cocktail shaker and strain into a glass. Float the Pernod on top.


Tiki Bowl

1 oz dark rum
1 oz silver rum
1 oz brandy
2 oz orange juice
1 1/2 oz lemon juice
.5 oz orgeat syrup
1 cup crushed ice, plus additionsal ice cubes
1 gardendia, for garnish

Combine the rums, brandy, orange juice, lemon juice, orgeat syrup, and crushed ice in a blendr and spulse for a few seconds, just until uniformly combined. Pour into a scorpion bowl and ice cubes to fill. garnish with a gardenia.


Tiki Puka Puka

3 oz Trader Vic's Navy Grog Mix
1 oz orange juice
1 oz lemon juice
1 oz silver rum
1 oz dark rum
1 oz 151 proof rum
dash of grenadine
1 cup crush ice, plus additional ice cubes
1 gardenia, for garnish
dash of orange flower water, for garnish

Combine the Navy Grog Mix, orange juice, lemon juice, rums, grenadine, and crushed ice in a blender, and pulse for a few seconds, just until uniformly combined. Pour into a glass and add ice cubes to fill. Garnish with the garnedia with a dash of orange flower water sprinkled on top.


Tonga Punch

2 oz silver rum
1/5 oz orange juice
.75 lemon juice
.5 oz orange curacao
.25 o lime juice
.25 oz grenadine
1 cup crushed ice
1 sprig mint, for garnish

Combine the rim, orange juice, lemon juice, orange curacao, lime juice, grandine, and crushed ice in a blender and pulse for a few seconds just until uniformly combined. Pour into a highball glass and garnish with a mint sprig.


Tortuga

1.5 oz orange juice
1.25 oz 151 proof rum
1 oz sweet vermouth
1 oz lemon juice
.25 oz lime juice, one squeezed lime half reserved
dash of grenadine
dash of creme de cacao
dash of curacao
1 cup crushed ice
1 sprig mint, for garnish

Blend the orange juice, rum, vermouth, lemon juice, lime juice, grenadine, creme de cacao, curacao, and crushed ice in a blender until smooth, about 15 seconds, Pour into a glass and garnish with the squeezed lime halt and mint sprig.

Tutu Rum Punch
2 oz dark rum
.75 oz grapefruit juice
.75 oz unsweetened pineapple juice
.5 oz Falernum
.5 oz lemon juice
1 cup crushed ice
1 rock candy stick, for garnish
1 sprig mint, for garnish

Combine the rum, grapefruit juice, pineapple juice, Falernum, lemon juice, and crushed ice in a blender and pulse for a few seconds, just until combined. Pour into a glass and garnish with the rock candy and mint sprig.

White Witch

1 oz silver rum
.5 oz white creme de cacao
.5 oz Cointreau
.75 oz lime juice, one squeezed lime half reserved
sparkling water
1 mint sprig, dusted with superfine sugar, for garnish

Fill a highball glass with ice cubes. Add the rum, creme de cacao, Cointreau, and lime juice. Top with sparkling water to fill the glass and stir gently. Garnish with the squeezed lime half and sugared mint sprig.


Wahine

2 ounces pineapple juice
2 ounces Puerto Rican rum (Ron Merito, Boca Chica or Brugal

Mix and serve in fresh coconut shell with large piece of ice.



Falkland Island Warmer

1 tablespoon lemon juice
1/4 teaspoon sugar
1 ounce Drambuie
Hot water

Mix lemon juice and sugar in an Old-Fashioned glass; add Dranbuie and hot water and stir.



Hot Benefactor

2 lumps sugar
2 ounces Jamaica rum (Red Heart or Myers's)
2 ounces burgundy
Hot water
Slice of lemon
Nutmeg

Dissolve the sugar in a little hot water in a sauce pan; add rum and burgundy and heat; pour into heated mug and add boiling water to fill mug. Serve with slice of lemon and a dash of nutmeg.


B.V.D.

3/4 ounce Bacardi
3/4 ounce French Vermouth
3/4 ounce Dubbonet

Stir ingredients in mixing glass with large pice of ice; strain into chilled cocktail glass.



Chaparra

3/4 ounce Bacardi
3/4 ounce sweet vermouth
1/2 teaspoon sugar
1 lemon peel thoroughly squeezed
Cracked ice

Mix and stir in mixing glass; do not shake. Strain and serve very cold, leaving lemon peel in glass in the shape of a spiral.


Devil's Leap

1/2 ounce Puerto Rican rum (Ron Merito, Boca Chica, or Brugal)
1/2 ounce Swedish Punch liqueur
1/2 ounce applejack or clavados

Shake well with ice; strain into chilled cocktail glass.




Hibiscus

Juice of 1/4 lemon
1 teaspoon French vermouth
1 teaspoon grenadine
1 1/2 ounces Puerto Rican rum (Ron Merito, Boca Chica, or Brugal)

Shake ingredients in shaker with ice, strain into chilled cocktail glass.


Scorpion

1 1/2 bottles Puerto Rican Rum (Ron Nerito or Brugal)
2 ounces gin
2 ounces grandy
16 ounces lemon juice
8 ounces orange juice
8 ounces oregat (almond flavoring)
2 sprigs mint
1/2 bottle white wine

Mix thorougly, pour over cracked ice; let stand two hours and add more ice. Garnish with gardenias.



Trader Vic's Punch

1/2 orange
1/2 lemon
1 1/4 ounces dark Jamaica Rum (Red Heart or Myers's)
1 1/4 ounces Puerto Rican rum (Ron Merito or Brugal)
1 slice pineapple
1 teaspoon sugar
1/2 teaspoon orgeat syrup (almond flavoring)

Squeeze orange and lemon; drip in glass; add handful shaved ice, liquor, fruit, and rest of ingredients; hand-shake and serve unstrained in a 14-ounce stubby glass.



Shingle Stain

1/2 lime
1 ounce dark Jamaician rum (Red Heart or Meyers's)
1/2 ounce St. James Rhum
1/4 ounce Pimento Dram
Dash of pomegranate syrup (grenadine)

Shake with cracked ice and pour over cracked ice in a 12-ounce chimney glass.



Rum Fix

1/2 lemon
1 teaspoon sugar
Dash of curacao (De Kuyper or Nuyens)
2 ounces Puerto Rican rum (Ron Merito, Boca Chica, or Brugal)

Squeeze lemon juice into small highball glass; add sugar, curacao and rum; fill glass with shaved ice; stir and decorate with fruits in season. Serve with straws.



Northside Special

1 orange
2 teaspoons bar sugar
1/2 ounce lemon juice
2 ounces Myers's jamaica rum
Charged water

Squeeze orange into 12-unce collins glass; add sugar, lemon juice, rum, and cracked ice. Fill glass with charged water; stir slightly and serve with straws.




Portrait Tiki Mugs Set

Includes Big Tap-Ru, Hula-Hiki and Hypnotiki Mugs
Made of Ceramic
Hand Painted
Mugs Measure 6 Inches Tall

Tropical islands aren't only great vacation spots, but places of mystery and strange spirits. We've got three unusual apparitions who've come to ensure your tiki party is as cool as can be. Why, is that the rum you're feeling or Hypnotiki's mesmerizing gaze? Either way, you're guaranteed to have a fun time with this cool mug set!


Flamingo

1 1/2 ounces Puerto Rican rum (Ron Merito or Brugal)
1 dash Angostura bitters
1 slice cucumber rind
7-Up

Use a 12-ounce glass; add rum, bitters, cucumber rind, crushed ice; fill rest of glass with 7-Up.



Planter's Punch

3 ounces Jamaica rum (Red Heart or Meyers's)
1/2 ounce grenadine
1 lime
1/2 ounce lemon juice
1/4 teaspoon sugar
Charged water

Pour rum, grenadine, lime and lemon juice, in a mixing glass with large pieces of ice. Add sugar. Stir thorougly and pour into 12-ounce glass filled with cracked ice; fill rest of glass with charged water



Fish House Punch

1 pound brown sugar
1 quart lemon juice
2 quarts Jamaica rum
1 quart cognac
2 ounces peach brandy
2 quarts water

Slack sugar in punch bowl; when completely dissoved add lemon juice and let stand. Combine rest of ingredients and let stand in separate container. Two hours before serving time, combine lemon juice mixture and liquor in punch bowl with large cake of ice and let chill to acquire proper dilution. In winter, when ice melts slowly, more water may be used, but in warm weather the melting ice will dilute the mixture sufficently.


Zombie

1 ounce Jamaica rum (Red Heart or Myers's)
2 ounces Puerto Rican rum (Ron Merito or Brugal)
1/2 ounce Demerara 151 proof (Lemon Heart)
1 ounce orange curacao (De Kuyper or Nuyens)
1 ounce lemon juice
1 ounce orange juice
1/2 ounce grenadine
1 dash Pernot or Herbsaint

Put ingredients in a large mixing blass with a large piece of ice; stir well and pour over cracked ice ina 14-ounce chimney glass. This drink may also be made in large quantities for use in punch bowls. Oh-ho, what a party that'll be! Personally, I think it's too damn strong but people seem to like it that way.



Mahukona

2 dashes Angostura bitter
1/2 ounc Triple Sec (De Kuyper or Nuyens)
1 ounce Puerto Rican Rum (Ron Merito or Brugal)
2 tablespoons crushed pineapple
1/2 ounce lemon juice
1 scant teaspoon sugar

Fill 10-ounce glass with shaved ice; add two dashes of bitters. Shake rest of ingredients and pour over shaved ice. Insert bar spoon without stirring so bitters are not completely mixed in drink. Decorate with maraschino cherry.



Mojito

1/2 lime
1 teaspoon sugar
Mint leaves
2 ounces Puerto Rican Rum (Ron Merito, Boca Chica, or Brugal)
Charged Water

Squeeze lime and drop shell in 10-ounce glass; add sugar to juice, add mint leaves, and fill glass with shaved ice. Pour rum over ice and swizzle. Add dash of charged water



Dr. Funk

2 1/2 ounces dark Jamaica or Martinique rum (Red Heart or Myers's, or Rum Negrita)
1/4 ounce Pernod or Herbsaint
1/2 ounce lemon juice
1/4 ounce pomegranate syrup (or grenadine)
1 lime
1/2 teaspoon sugar
Charged water

Add liquid ingredients to crushed ice in shaker. Cut limes in half and squeeze into shaker, dropping in the shells; add sugar. Shake well; pour the whole mess into a 12-ounce chimney glass; fill rest of glass with charged water and decorate with fruit.

Trader Vic's Teriyaki Steak Sticks

TERIYAKI STEAK STICKS

Trader Vic's Restaurant Recipe

Steaks:
2 New York steaks, 2 inches thick (about 1 1/2 pounds)
kosher salt and freshly ground black pepper

Teriyaki Sauce:
1 cup soy sauce
2/3 cup simple syrup
1/4 cup sake
2 cloves garlic, smashed
3 large slices fresh ginger, smashed
1 tablespoon cornstarch dissolved in 1 tablespoon cold water


Trader Vic's Hawaiian Pork Roast


HAWAIIAN PORK ROAST

Trader Vic's Restaurant Recipe

Roast:
1 cup soy sauce
1 teaspoon sugar
1/4 cup unsweetened pineapple juice
1 cup chopped pineappple, plus extra, for garnish
2 pounds boneless pork loin, trimmed of most of the fat

Maui Onion Marmalade:
1/4 cup clarified butter
5 large Maui onions
1/2 cup medium sherry
3/4 teaspoon freshly ground white pepper


Trader Vic's Seared Scallops

SEARED SCALLOPS

Trader Vic's Restaurant Recipe

Scallops:
24 large sea scallops (about 2 pounds)
kosher salt and freshly ground white pepper
1/2 cup creme fraiche or sour cream, for garnish

Sweet Chile Sauce:
5 cloves garlic, chopped
2 jalapeno, chopped
2 slices fresh ginger, about 1/4 inch thick, chopped
2 slices fresh galangal, about 1/4 inch thick, chopped
4 kaffir lime leave
2 stalks lemongrass (bottom 5 to 6 inches only), minced
1/2 cup loosely packed fresh cilantro leaves, plus extra leaves, for garnish
3/4 cup sugar
2 tablespoon water
1/4 cup cider vinegar
3 tablespoons Asian fish sauce
2 tablespoon soy sauce
1 teaspoon sesame oil


Trader Vic's San Francisco Oyster Loaf

SAN FRANCISCO OYSTER LOAF

Trader Vic's Restaurant Recipe

2 dozen medium sized oysters
1 loaf sourdough French bread
1 cup melted butter
3 eggs, slightly beaten
fine dry bread crumbs
sliced lemon
1/4 cup chopped parsley
salt and pepper


Trader Vic's Bamboo Chicken Skewers


BAMBOO CHICKEN SKEWERS

Trader Vic's Restaurant Recipe

Chicken:
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon grated fresh ginger
4 boneless, skinless chicken breasts (about 2 1/2 pounds)

Hawaiian Sauce:
1 cup soy sauce
1/2 cup sake
1/4 cup white wine vinegar
1 cup packed dark Brown Suagr
1/4 cup unsweetened pineapple juice
1 cup fresh pineapple chuncks, minced
1 teaspoon minced garlic
2 tablespoons cornstarch dissolved in 2 tablespoons cold water


Trader Vic's Buttered Roast Chicken


BUTTERED ROAST CHICKEN

with White Wine
Trader Vic's Restaurant Recipe

1 roasting chicken, about 3 pounds
1 (4 oz.) cube butter
1 cup bread crumbs
1 tablespoon paprika
1 tablespoon dry mustard
1/2 cup white wine
2 teaspoons salt

Make a paste of the mustard, paprika, salt and wine. Cut the chicken into serving pieces, and coat with the paste.

Melt butter in a roasting pan with a tight fitting cover. Turn the chicken into the butter, then sprinkle with bread crumbs.   Place a cover on  the pan, and place it in a 325 degree oven. Bake for an hour.  Serves 4.

Trader Vic's Chocolate Coconut Tart


CHOCOLATE COCONUT TART

Trader Vic's Restaurant Recipe

Crust:
6 tablespoons unsalted butter, at room temperature
1/2 cup powdered sugar
1 large egg
2 teaspoons vanilla extract
1 2/3 cups all purpose flour

Nut Layer:
6 tablespoons unsalted butter
1/2 cup sugar
1 cup macadamia nuts, toasted
1/2 cup freshly grated coconut meat
1/2 cup heavy cream

Chocolate Layer:
1/2 cup heavy cream
1/2 cup sour crream
2 large eggs
1 tablespoon cornstarch
1/2 cup semisweet chocolate, finely chopped

whipped cream, for garnish
macadamia nuts, toasted and coarsely chopped for gaarnish
rasspberries, for garnish
mint leaves, for garnish

To make the crust, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter, powdered sugar, and granulated sugar on low speed. Add the egg and vanilla and beat on high speed for 2 minutes. Reduce the speed and slowly add the flour until the dough begins to come together in walnut sized clumps. Turn the dough out onto a work surface and lightly knead it together. Shape the dough into a disk and wrap in plastic wrap, refrigerate until firm, at least 30 minutes.

Unwrap the dough and set it on a lightly floured work surface. Using a floured rolling pin roll the dough into a circle 12 to 13 inches in diameter. Keep turning the dough one eightth turn as you roll, to maintain the circular shape. If the dough begins to stick, dust the work surface with a little more flour. Transfer the dough to a 10 inch tart pan with a removable bottom. Fold any overhang back into the pan to form a strong rim. Prick the bottom in several places with a fark. Place the tart in the freezer for 30 minutes before baking.

Prehat the oven to 375 degrees. Remove that tart shell from the freezer and set it on  a sturdy baking sheet. Line the dough with parchment paper and fill with uncooked rice, dried beans, or pie weights. Bake until the edges are just beginning to color, about 15 minutes. Remove the parchment paper and weights carefully and return the tart shell to the oven. Bake until the shell is lightly golden, about 10 minutes. Transfer to a wire rack and cool to room temperature.

To make the nut layer, in a small, heavy saucepan, melt the butter over medium heat. Add the sugar and cook, stirring, until the sugar has dissolved. In crease the heat and cook to a medium, golden caramel color, about 3 minutes. Remove the pan from the heat and add the nuts, coconut, and cream, stirring to coat the nuts. Pour the mixture into the tart shell.

To make the chocolate layer, in a small saucepan, combine the cream and the sour cream. Bring to a boil over medium heat. In a small bowl, whisk together the eggs and cornstarch. Pour half the cream into the egg mixture, whisking until smooth.

Return the egg mixture to the pan and cook, stirring, until the mixture thickens and coats the back of a wooden spoon, about 2 minutes. Take care not to the the custard boil or it will curdle. Remove the pan from the heat, immediately add the chocolate and stir until it has completely melted and is smooth. Carefully spoon the chocolate custard over the nut layer in the tart shell, beginning around the outside rim and working toward the center, smooth the top with a spatula. Chill the tart until the chocolate is set, about 2 hours.

To serve, cut into wedges and garnish with whipped cream, chopped macadamia nuts, raspberries, and mint leaves. Makes 8 to 10 servings.