This edition of The Grog Log is NOT SPIRAL BOUND. Tiki bar mixology
is a lost art--but the Grog Log rescues it. A twenty-page
introduction traces the history of Polynesian Pop, then teaches you
everything you need to know about how to make the Grog Log's eighty
tropical drink recipies. Many of these recipies have never before
been published anywhere--including vintage "lost" recipies by Don
the Beachcomber, Trader Vic, and long-gone Polynesian restaurants
from the island of Manhattan to the islands of Hawaii. Profusely
illustrated with vintage tiki menu graphics from the '50 and '60s,
with cover art by famed Exotica artist Bosko. Review SIPS - Trader
Vic Drank Here By WILLIAM GRIMES As John Glenn was orbiting the
earth for the first time, his fellow Americans were deep into the
long-lived craze known as tiki. This gaudy life-style package -- a
blend of Polynesian kitsch, fake island food and lethal rum drinks
-- began in the late 1930's and early 40's with Los Angeles
restaurants like Don the Beachcomber and Trader Vic's, and
gradually spread to the suburban patio before fizzling out in the
early 1970's. It's back, of course. Jeff Berry and Annene Kaye,
serious students of tiki, have compiled a serious tiki cocktail
book, "Beachbum Berry's Grog Log." In 96 spiral-bound pages adorned
with tiki illustrations, the authors have ranged far and wide to
gather classic Polynesian fakes, like the Fog Cutter from Trader
Vic's, the Missionary's Downfall from Don the Beachcomber and the
Sidewinder's Fang from the Lanai Restaurant in San Mateo, Calif.
They have even managed to unearth Manhattan tiki cocktails, like
the Hawaiian Room, served at the old Hotel Lexington in the 1940's,
and the Headhunter, served at the Hawaii Kai in the 1960's. The
authors have also come up with their own tiki-inspired originals,
like Hell in the Pacific (151-proof Demerara rum, lime juice,
maraschino liqueur and grenadine), and the Waikikian (light Puerto
Rican Rum, dark Jamaican rum, lemon juice, curaao and orgeat
syrup). It's no longer possible to eat Tonga Tabu Native Drum
Steak, which was a featured menu item at the now-defunct Islander
in Beverly Hills ("from the ovens of the ancient goddess of Bora
Bora, Pele, Mistress of Flame"), but you can shake up a Shark's
Tooth or a Shrunken Skull. As Mr. Berry and Ms. Kaye see it, they
are giving the country the perfect drink book for the age of
malaise. "If we're going to feel like zombies," they write in their
preface, "we may as well be drinking them." END -- Publisher
Comments About the Author Jeff Berry is a learned fan of tropical
drinks and is perhaps the foremost authority on the subject. He is
also a screenwriter and filmaker.
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