The book that defined tiki drinks. Perfect.

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Product Description

Tiki bar mixology is a lost art -- but Beachbum Berry's Grog Log rescues it. A 20 page introduction traces the history of Polynesian Pop Culture from the '30s through the '70s, then teaches you everything you need to know about how to make the log's 80 tropical drink recipes. In stock and ready to ship.

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Product Details

• Amazon Sales Rank: #42142 in Books
• Published on: 1998-05-01
• Number of items: 1
• Binding: Spiral-bound
• 96 pages

Features

• Demonstrates why rum is indeed the world\'s greatest spirit.
• 80 tropical drink recipes.
• Makes a great gift.
• A must have for every bartender.
• Great for restaurants.

Publisher Comments
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

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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Customer Reviews

Mix Drinks Better than Bartenders!
This book will spoil you into never ordering a cocktail out again. Beachbum Berry has been featured in the New York Times and other publications for his work in unearthing these fabulous drink recipes from the tiki era. The drinks are tasty, and stout. Not the watered down junk versions you've had in modern bars. This spiral bound, lay flat while you mix book will transform you into a cocktail chef. The owner of my local package store says I have the best stocked bar in town since buying this book. Lots of fun finding out about new ingredients and trying new tastes.

THANKS BEACHBUM BERRY!

At this price? UN-BEE-LIEVE-ABLY good
I am a cocktail snob and emmersed in tiki culture and the Atomic Age. Get this fantastic tome, a bottle of Falernum and Orgeat and your bar stuff, plus my Grogalizer found on my Swank Pad site and you are making the best cocktails on earth. No one should be without this book!

The ONLY Tiki Recipe book you'll ever need
Joe Bob Briggs from UPI called this "the best bartender's guide for tropical and rum drinks ever published". That, my friends, is an understatement. Forget those fancy and useless trendy tiki books that have to be gussied up with Shag illustrations and glossy printing, if you've already bought those: use 'em as coasters for the wonderfully entertaining and informative "Grog Log". From a pair who can navigate the tikiphyte through the Singapore Slings and arrows of the sugary crap that give tropical drinks a bad name. Easily worth 5 times the cover price, "The Grog Log" and the follow-up "Intoxica!" are the only Tiki drink books you'll ever need or want.