Well, another Tiki Month is (mostly) in the books. I’m leaving the decor up here on the website for a few more days, just as I’m leaving the decor up in my basement a bit longer. I still have a number of people who need to see it and visit, but who got snowed out earlier in the month.
I feel like I’m getting the hang of Tiki more and more each year, and this year was the first that I had to do little or no basic research to get the results I wanted. I know the history of the movement, and it’s current state. I know the attire, the music, the lingo. And I know the drinks. My experiments this year have been exploring some holes in the repertoire, trying a few creations on my own, and formalizing the decorations of my own facility.
Next year, I expect to delve a bit deeper into Tiki food. It is the one area I’ve not been able to crack into fully.
Herewith, a roundup of my posts for Tiki Month, 2014. I was less prolific this year than last, but I hope a bit more on point.
I’ll start with my biggest achievement of the year, my man-sized, light and smoke effects-enabled volcano—a middle school science project gone mad. It is portable, so I can store it for next year, and on into the future. It produced one of those wonderful moments when the PeguWife is forced to admit that strangers actually do read this blog, when someone I’d never met exclaimed to me, “Oh! You’re the dude with the volcano!”
Mixology Monday brought me a whole bunch of posts to link to which discussed the theme of Sours in a Tiki or Tikiesque context.
Of course, I posted a whole bunch of drinks individually as well, listed here with pictures.
I also came up with two new cocktails, both well-received, and both riffs/tweaks of classics.
There were also things I did not get to in the time the calendar grants. I did not review Jeff “Beachbum” Berry’s new book in full, largely because Real Life™ has precluding my finishing it. This should not preclude you from buying it anyway. What I’ve read is fun and supportive of my long-held contention that the Bum should be considered a serious, perhaps a leading, American historian, rather than just a huckster of funky dunky drinks.
I also wanted to do a separate post on Putney Farms’ Hanalei Sour, which is delicious, and different in presentation, but which I didn’t get a chance to try until too late in the game to make the end of February.
I may yet take the time I’ve granted in keeping up the decor to post on these this year. If not, I’ve got all sorts of ammo to kick off the next!