“The weather outside is frightful . . . . ” As those acquainted with the lyrics of “Let It Snow” know, the songwriter’s counterpoint to Mother Nature’s winter snit is a delightful fire. Well, the season of frightful weather is upon us, and I have something more ambitious to propose: a welcome to the tropics party for those who lack either the time or the means to escape to the Caribbean or the South Seas.
All that’s needed are a few palm trees (real or artificial), some sand (optional for those whose family rooms are carpeted), beach umbrellas, retro tropical shirts and sunglasses, island music and a grass shack structure around a bar equipped with a blender, plenty of rum and fruit, and a collection of wacky drink glasses.
Having instigated this caper, I’m happy to provide recipes for several terrific drinks and appropriate party fare.
The late Trader Vic Bergeron virtually invented a Polynesian cuisine that included potent drinks with fanciful names. He is represented here by two classics, Tonga punch and crab Rangoon (still available at Trader Vic’s restaurant in the Palmer House Hilton). Rhumba, the Brazil-oriented nightspot on North Halsted Street, offers its signature drink, the Rhumba cocktail. From Havana on West Kinzie Street comes a Cuban mojito to drink and a truly hot pepper sauce. Island, the funky bar on North Avenue, offers its yellow bird cocktail in absentia. It has closed. But owner Peter Miller promises his island will rise again in a new location.
Bottoms up, and feel confident there will be no danger of sunburn on this jaunt to the tropics.
ISLAND’S YELLOW BIRD
Makes one
3 tablespoons dark rum
1 tablespoon Galliano
1 tablespoon Cointreau
2 tablespoons lemon juice
Lemon twist or slice of star fruit, optional garnish
Paper umbrella, optional garnish
1. In a cocktail shaker, combine rum, Galliano, Cointreau and lemon juice. Add 4 to 6 ice cubes and stir until blended and chilled.
2. Strain into an 8-ounce cocktail glass and garnish with optional lemon twist or star fruit and paper umbrella.
TRADER VIC’S TONGA PUNCH
Makes 16-20 servings
1 quart orange juice
1 pint lemon juice
Juice of 8 limes
1 1/4 cups orange curacao
1 quart light rum, Puerto Rican preferred
1/2 cup grenadine
5 or 6 gardenias, optional garnish
1. Mix orange, lemon and lime juices; curacao; rum; and grenadine in a gallon jug.
2. About 20 minutes before serving, pour into a punch bowl over chipped ice and stir thoroughly. Add large pieces of ice and float gardenias on the surface. If possible, serve in coconut cups.
From “Trader Vic’s Pacific Island Cookbook”
RHUMBA COCKTAIL
Makes one
1/4 cup light rum
1/2 banana, cut into chunks
1 tablespoon fresh squeezed lime juice
1 teaspoon superfine or bar sugar
2 tablespoons ginger liqueur, Canton brand recommended
1/4 teaspoon ground ginger
1/2 cup crushed ice
1. Combine rum, banana, lime juice, sugar, ginger liqueur, ground ginger and ice in the bowl of a blender.
2. Blend until smooth. Serve in a shapely 8-ounce glass. Garnish with a paper umbrella.
HAVANA’S MOJITO
Makes one
1/4 cup light rum
2 tablespoons superfine or bar sugar
3 tablespoons fresh squeezed lime juice
1 “handful” ice
1/2 cup soda water
6 leaves fresh mint
1. In a cocktail shaker, combine the rum, sugar, lime juice and the ice. Shake until the sugar dissolves. Add the soda to the shaker but do not shake.
2. In an 8-ounce serving glass, combine the mint leaves and an extra splash of soda. Muddle the leaves, then pour the contents of the shaker into the glass.
TRADER VIC’S CRAB RANGOON
Makes 95 to 100 squares
1/4 pound crab meat, picked over to remove cartilage
1/4 pound cream cheese
1/4 teaspoon A-1 sauce
1/8 teaspoon garlic powder
100 small won-ton noodle squares
1 egg yolk, beaten
Vegetable oil for deep frying
1. Chop crab meat and mix in a bowl with cream cheese, A-1 and garlic powder.
2. Place 1/2 teaspoon of the crab mixture in the center of a won-ton square. Moisten the edges of two opposite corners lightly with beaten egg, then fold the corners together to encase the filling and twist. Refrigerate until ready to cook.
3. Deep-fry won tons in several batches until delicately browned. Keep in a warming oven until ready to serve.
From “Trader Vic’s Pacific Island Cookbook”
HAVANA’S SCOTCH BONNET HOT SAUCE
Makes about 3 cups
5 ripe bananas, peeled and cut in chunks
1 Scotch bonnet pepper, stemmed and seeded *
1/2 cup brown sugar
1/2 cup Japanese rice wine vinegar
1 tablespoon salt
2 tablespoons peeled and chopped fresh ginger
1 teaspoon grated lime zest
* Be careful to keep hands away from eyes when working with Scotch bonnets.
1. Combine bananas, pepper, brown sugar, vinegar, salt, ginger and lime zest in a blender. Blend until smooth. Refrigerate until needed.
2. Serve with grilled or broiled chicken, pork or seafood.
