Tiki style -- and drink recipes.

It's not a Style & Arts story, but I have a piece in today's Calendar section about the retro cool (and tacky) style of Polynesian restaurants. I am crazy about the mid-century vibe of these places and the politically incorrect interpretation of the South Seas. Plus, I'm a sucker for a good pu pu platter. Back in the day, Boston was bursting with tiki restaurants. Beach Bum Berry (aka Jeff Berry), shared these photos with me.

This is the interior of the late, great, Trader Vic's in Boston.

And here a couple of shots from the late Kon-Tiki Ports.. also in Boston. I would pay good money to hang out in a place like this.

Berry shared some drink recipes with me. These will appear in his forthcoming book "Sippin' Safari," which arrives in stores next month. This blog entry is the first time these recipes have appeared anywhere. So impress your buds tonight with a little liquid history.

GUATEMALA COOLER (FROM KON-TIKI PORTS, BOSTON)

1/2 ounce fresh lime juice
1/2 ounce unsweetened pineapple juice
1 ounce Lopez coconut cream
1 ounce gold Puerto Rican rum
3/4 ounce gold Jamaican rum (such as Appleton Special Gold)
6 ounces (3/4 cup) crushed ice

Put everything in a blender, saving crushed ice for last. Blend at high speed for 10 seconds. Pour into a double old-fashioned glass. Add ice cubes to fill.

RAIN KILLER (FROM KON-TIKI PORTS, BOSTON)

1/2 ounce fresh lime juice
1/2 ounce orange juice
1/2 ounce pineapple juice
1/2 ounce sugar syrup
1 1/2 ounces white Puerto Rican rum*
Dash Angostura bitters
4 ounces (1/2 cup) crushed ice

Put everything in a blender, saving crushed ice for last. Blend at high speed for no more than 5 seconds. Pour into a specialty glass. Garnish with a mint sprig and paper parasol.

*(This was an all-purpose drink: on request, the Kon-Tiki would substitute vodka, gin, Scotch, bourbon, or brandy.)

MAI TAI (FROM TRADER VIC'S, BOSTON)

1 ounce fresh lime juice
1/2 ounce orange Curacao
1/4 ounce sugar syrup
1/4 ounce orgeat syrup
1 ounce dark Jamaican rum
1 ounce aged Martinique rum (St. James or Clément)

Shake well with crushed ice. Pour into a double old-fashioned glass. Drop in spent lime shell, and garnish with a mint sprig.

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