#trader vic

[ghaas]

Vic Bergeron, Oakland Trader Vic's

[an-imbibing-gentleman]

Trader Vic’s (1940’s)

[cocktailcatalog]

Menehune Juice

[californiababylon]

Trader Vic's “Kau Idol” Tiki Mug.

[zegoldensombrero]

Another spot we finally got to visit on a trip to Denver was ADRIFT🗿 In contrast to Hell or High Water, ADRIFT is going for a more classic (but definitely elevated) Polynesian Pop dining experience in the vein of Trader Vic’s, and manages to do a lot with a fairly small location! The food we had was great, there was a good mix of classic tiki drinks & new school cocktails and they even served the drinks in tiki mugs, which is always a plus to me.

This spot has a two-hour visit limit & I would love to visit again, just sit at the bar & try a couple more of their cocktails! 🍹🍹🍹

[mixergiltron]

Here's a classic.

Victor “Trader Vic” Bergeron was responsible for creating some of the most iconic Tiki drinks. The Mai Tai(the most iconic of Tiki drinks),the Scorpion,and the Fogcutter. Well,I finally got around to picking up a bottle of sherry,and was able to mix this classic drink.

Originally called the Samoan Fogcutter(and still called that at Trader Vic's locations),some folks try to attribute it to Donn Beach because of his association with Edna Earle's Fog Cutter restaurant. But Vic published the recipe in his 1947 Bartender's Guide,well before the restaurant opened.

(A clipping of Edna and her restaurant.)

The name is supposed to indicate that it will clear your mind. But with this potent mix of spirits,Vic's quote is more accurate: “Fog Cutter, hell. After two of these you won’t even see the stuff,”. Due to its strength,Vic had a strict limit of two per customer;his drink menu postcard from the 1940s stated: "What a sneaker - positively only two to a person; really, I don't see why people buy them." It does have serious kick,just one gets the job done,and if you're having two you really want to be home on your couch. The recipe has several variations,usually swapping the amounts of orange and lemon juice,and sometimes the drink is blended. Here is the most common recipe:

Mix #137 Fogcutter

1.5oz light rum 1/2oz gin 1/2oz cognac 2oz orange juice 1oz lemon juice 1/2oz orgeat 1/2oz oloroso sherry

Shake everything except sherry with ice and pour into mug. Float sherry on top.

Very tart and citrus-y. And every bit as strong as its reputation. If you like sour drinks,you'll love this one. Now I know nothing of sherry,I know rum. So I just basically picked up a cheap bottle of Taylor that is supposed to be general use sherry. If I were to do this again(and my recommendation to you),I'd get oloroso sherry,which is sweeter. I'd also use tangerine juice instead of orange to dial down the tartness,but that's just my personal taste. And if you want to be completely authentic,get the proper Trader Vic mug to drink it with.

Enjoy folks. And get your beads ready for next week.

[quixoticgourmet]

There are many, many "official" TV Mai Tai recipes, and this is one of them, found randomly on the internet. Vic would tweak the Mai Tai many times over the years based on what rums were available, the venue, etc. This appears to be a particularly potent variation (a bit more rum than usual, and a bit light on the other ingredients), but I thought the letter was interesting.

[acocktailmoment]

Mai Tai!

The Mai Tai was introduced to Hawaii in 1953 and quickly became one of the most popular cocktails on the islands. But, according to a Californian restaurateur named Trader Vic, the tale of the Mai Tai began in 1944 at his tiki restaurant in Oakland. The restaurant was a place where people could escape reality and be transported to the tropics while enjoying tropical flavored cocktails. One night, Trader Vic decided to create a new exotic rum drink for two special Tahitian guests. After taking a sip, one guest said, “Mai Tai-Roa Aé,” which means “out of this world - the best” in Tahitian. And so, the Mai Tai was born!

Courtesy: Vellingas Travel.

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