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Properly Sauced: The Only Tropical Drink Book You'll Ever Need

By Rob Christopher in Food on Apr 12, 2010 4:30PM

2010_4_12beachbum.jpg It should come as no surprise to frequent readers of Chicagoist to discover that we are over the moon about the new collection Beachbum Berry Remixed. We seriously love us some tiki, and in the world of tropical cocktails Jeff "Beachbum" Berry is the wacky offspring of Julia Child and The Professor from Gilligan's Island. Berry's approach neatly epitomizes why we love them. He's serious enough about his craft to urge his readers to acquire an eyedroper, for those recipes requiring a single drop of Herbsaint. But on the other hand he's also created a cocktail with the name of Okonkulukooler. At their best, tiki drinks balance great taste with outright silliness.

Our copy of his first book, the classic Grog Log, is dogeared and rum-stained from regular use. His new tome is so thorough and fun to read that it almost makes the earlier book look like the work of a talented amateur. The drink formulations are supplemented by witty historical notes and anecdotes about the nearly forgotten mixologists who originally crafted many of these drinks in first half of the 20th Century. A sizable number of these pioneers were Asian Americans and often faced racial discrimination, a story detailed in Berry's earlier book Sippin' Safari. Working in obscurity they cranked out scores of gems, which Berry has collected here along with a few dozen of his own creations and 43 of the best new libations from the contemporary tiki revival. All told there are over 200 all-killer, no filler drink recipes included. An extensive rum glossary offers scads of tasting notes, and an ingredient glossary deciphers some of the more exotic drink components. Like we said, this is the definitive guide to tiki potions. Prepare yourself for the summer ahead and buy a copy for your bar.

Among the new drinks is one by Chicago tiki bar guru James Teitelbaum. We can't wait to shake one up.

Velo

3/4 oz. fresh lime juice
1/2 oz. passion fruit syrup
1 oz. St. Germain elderflower liqueur
1 1/4 oz. gin
4 dashes Peychaud's bitters

Shake well with ice cubes, then strain into a chilled coupe or wine glass.