This will be our last tiki post for a little while, I think I need a Martini…;-)
It has been raining quite a bit on our tropical vacation, so our “kitchen and bar muscles” are getting a workout. We have been cooking very tasty fresh fish almost every night. This has been great, but searing Ahi and oven roasting Mahi-Mahi and Ono are pretty simple procedures, so not too many posts from this direction (Carolyn made a great coconut rice, that recipe soon). But we have worked on tiki drinks, and after some trial and error, we created our own: the Rickey-Tiki-Tavi.
The Rickey-Tiki-Tavi combines the basics of a Rickey (gin and lime) with the basics if a tiki drink (rum and pineapple). As we have mentioned in earlier posts, the point of a tiki drink is to add layers of flavors that add up to more than the sum of their parts. While different ages and varieties of rum usually fulfill this role, we decided to try a modern (read: not too much juniper) dry gin like Hendricks to add a new range of flavors. And after some experiments, we got a drink we really, really like.