Easy Tiki: A Modern Revival with 60 Recipes Hardcover – May 12, 2020

We're beginners. We've made plenty of cocktails from the book, all balanced and tasty. My only gripe is about the index. If I go through the trouble of making two cups of passion fruit syrup, it would be lovely if the index indicated where in the book that ingredient is used, not just where to find the one page the syrup recipe is on. Same goes for all of the syrups.

This really is a beautiful book. The photography and overall aesthetic is great. It dives lightly into the history of tiki, but that’s not the point of a book like this. Where I think it shines is. Laying out some relatively easy drinks that are both classics, riffs on classics, and modern recipes that you may not have tried yet. It’s a great addition for someone who already has Smuggler’s Cove or any of the books by Beachbum Berry.

My husband and I have been tiki fans for a while and love to make tiki drinks at home, but a lot of them are very complicated and take a lot of ingredients. We have a large collection of rum, so this is the perfect book for us. The drinks are simple and delicious. I highly recommend this for anyone with a home bar that loves tiki drinks.

This is a fantastic little book and now holds a place of distinction on my shelf next to Smuggler's Cove. A critique from another reviewer is that there's a lot of different rum brands mentioned in recipes... I actually *love* this. Let's me know that I'm having a version that's true to the bartender's original idea, but still provides enough general guidance to riff with what's already on your shelf. The flash blender is still coming out though ;)

As some other reviewers point out, many of these drinks aren't entirely "easy" since they call for very specific rums, and in some cases liqueurs that are uncommon and expensive in the U.S. But that said, they are specific for a reason -- because when you make most of these drinks as specified, they are not just good, but exquisite! It made me realize how important the specificity of liquor/liqueur can be when it comes to refining decent homemade drinks to the level of high-end big-city cocktail/tiki bars.To give some examples, I never before cared for Mai Tais before I made this recipe with one of the recommended "unapologetic" rums. I assumed I disliked the drink itself. But this Mai Tai is now an absolute favorite. Other simple but fabulous drinks include the Donga Punch and the Morale & Welfare. Some of the seemingly odder fare, like the Gunga Din (a G&T riff) and Tropic of Capricorn (a banana daiquiri riff), are so good I prefer them to the original drink they riff on. I've probably made about 60% of the drinks in here now, and I am excited to try the rest.Another thing I loved about this book was its introduction to the rum world. Internet guides to rum are inconsistent and hard to follow. Aged? Lightly aged? Overproof? Navy? White? Gold? What does it all mean? For the longest time I couldn't get a straight answer from the interwebs, but thankfully the guide to rums prefacing this book sorted everything out for me neatly.So why four stars rather than five? Misprints. Almost always in the recipes themselves, which is like, the worst place to have misprints. Because the drinks here are often so good, I could tell when something seemed off. Through internet sleuthing, I found at least two fixes: the Fog Cutter requires 1oz lemon juice (omitted entirely--eek!) and the Bitter Mai Tai calls for 1.5oz Campari (not 0.5). Another mystery: Our Man In Havana specifies unaged Haitian rum, but then recommends Rhum Barbancourt 5 Star, which is an aged rum. Which is it? (Seriously, if anyone knows, please tell me). There are quite possibly more.So, Chloe Frechette, if you're out there -- first, thank you for turning me into a proper bartender! And secondly, if you know where the misprints are, please announce them to the world! or at least me. because I want to make all these drinks.

Great fun for the pandemic. We worked our way through every recipe! Attractive pictures inside. Nice printing.

I heard about this book on a podcast and I had to have it. The concept of Tiki drinks without 15 obscure ingredients is fantastic.I live in Hawaii and work in the restaurant industry but not in a “Tiki Bar.” This book makes tiki cocktails accessible to everyone.

I am just getting into the Tiki world and this is a great start to it! Once you front load on a few alcohols you'll find a many of those ingredients work for several recipes. The tiki history is also incredibly interesting! A great read to go along with some yummy drinks. I'm fully a tiki boy now!

Livre très décevant, censé être facile mais la plupart des ingrédients ne sont pas simplement à portée de main et j'ai une énorme liste d'ingrédients. Ce que je trouve vraiment ennuyeux, c'est que pour chaque spiritueux, une « marque préférée » est recommandée, une marque que je n'ai probablement pas. Je suis mieux servie par le youtuber de "Distinguished Spirits", je peux faire casiment tous ses Tiki cocktails. Je peux faire qu'une fraction des cocktails du livre.

Excellent ouvrage de référence,Bien structuré et documentéIllustré de magnifiques motifs de la culture Tiki, très jolies photosRecettes simples et ingrédients accessiblesUn peu d'histoire et de mise en contexte pour chaque recette permet d'apprécier encore plus le livre

Wirklich schön gestaltetes Buch (in englischer Sprache). Gute Rezepte. Was mich nur wundert ist, dass ich ch nichts über „Falernum“ darin gefunden habe.Schön als Geschenk für Tiki-Liebhaber

Good to start your tiki journey

I bought this book hoping it would have a lot of original recipes in it....but it doesn't. The history behind the original tiki drinks is interesting though.