{"title":"Cocktail Recipe Books","description":"","products":[{"product_id":"the-new-york-times-essential-book-of-cocktails-second-edition-over-400-classic-drink-recipes-with-great-writing-from-the-new-york-times-hardcover","title":"The New York Times Essential Book of Cocktails (Second Edition): Over 400 Classic Drink Recipes with Great Writing from the New York Times - Hardcover","description":"\u003cp\u003eby \u003cb\u003eSteve Reddicliffe\u003c\/b\u003e (Author), \u003cb\u003eJennifer Finney Boylan\u003c\/b\u003e (Foreword by), \u003cb\u003eRosie Schaap\u003c\/b\u003e (Introduction by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTop 4 Finalist for the Best New Cocktail or Bartending Book in Tales of the Cocktail Foundation's 17th Annual Spirited Awards.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFrom minimalist cocktails to classic renditions, become the toast of the town who knows how to mix the perfect drink. This updated edition contains more than 400 classic and contemporary craft cocktail recipes, paired with exceptional writing and the authoritative voice of The New York Times.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003eCocktail hour is one of America's most popular pastimes and a favorite way to entertain. What better place to find the secrets of craft cocktails than The New York Times? Steve Reddicliffe, the \"Quiet Drink\" columnist for The Times, brings his signature voice and expertise to this collection of delicious recipes from bartenders from around the world, with a special emphasis on New York City.\u003c\/p\u003e\u003cp\u003eThis informative guide includes: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eClassics such as the Martini, Manhattan, Old Fashioned, and Negroni, served both straight up and with modern twists\u003c\/li\u003e\n\u003cli\u003eNew imaginative favorites inspired by the craft-distilling boom\u003c\/li\u003e\n\u003cli\u003eAuxiliary recipes for signature ingredients, including brandied cherries and brown-butter bourbon, plus recipes for cordials, shrubs, bitters, and more\u003c\/li\u003e\n\u003cli\u003eNew chapters on non-alcoholic drinks, bourbon cocktails, and vermouth cocktails\u003c\/li\u003e\n\u003cli\u003eA complete guide to home entertaining, setting up your personal bar, and how to build your own cocktail encyclopedia\u003c\/li\u003e\n\u003cli\u003eEngaging essays from the biggest names in cocktail writing\u003c\/li\u003e\n\u003cli\u003eOriginal interviews with ten bartenders and spirits professionals, including Ivy Mix of Leyenda in Brooklyn, Sother Teague of Amor y Amargo in Manhattan, and Victoria Eady Butler, master blender of Uncle Nearest bourbon\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cbr\u003eReddicliffe has carefully curated this essential collection, with memorable writing from famed New York Times journalists like Craig Claiborne, Toby Cecchini, Eric Asimov, Rosie Schaap, Robert Simonson, Melissa Clark, William L. Hamilton, Jonathan Miles, Amanda Hesser, William Grimes, and many more. Discover over 400 recipes and the wit and wisdom of decades of this venerable paper's best cocktail coverage.\u003c\/p\u003e\u003cp\u003eThis revised edition makes a great gift for: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFather's Day\u003c\/li\u003e\n\u003cli\u003eGraduation\u003c\/li\u003e\n\u003cli\u003eHousewarming parties for host or hostess\u003c\/li\u003e\n\u003cli\u003eWedding registry for newlyweds with a love for cocktails\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSteve Reddicliffe is the deputy Travel editor of \u003ci\u003eThe New York Times.\u003c\/i\u003e\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 624\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.77 x 8.94 x 6.35 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 22, 2022\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":53807868379446,"sku":"9781646433094","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0968\/0778\/0662\/files\/ffb92875a82b804f12f48c8396067b32.webp?v=1774302979"},{"product_id":"smugglers-cove-exotic-cocktails-rum-and-the-cult-of-tiki-hardcover","title":"Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki - Hardcover","description":"\u003cp\u003eby \u003cb\u003eMartin Cate\u003c\/b\u003e (Author), \u003cb\u003eRebecca Cate\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eMartin and Rebecca Cate, founders and owners of Smuggler's Cove (the most acclaimed tiki bar of the modern era) take you on a colorful journey into the lore and legend of tiki: its birth as an escapist fantasy for Depression-era Americans; how exotic cocktails were invented, stolen, and re-invented; Hollywood starlets and scandals; and tiki's modern-day revival, in this James Beard Award-winning cocktail book. \u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eFeaturing more than 100 delicious recipes (original and historic), plus a groundbreaking new approach to understanding rum, \u003ci\u003eSmuggler's Cove \u003c\/i\u003eis the magnum opus of the contemporary tiki renaissance. Whether you're looking for a new favorite cocktail, tips on how to trick out your home tiki grotto, help stocking your bar with great rums, or inspiration for your next tiki party, \u003ci\u003eSmuggler's Cove \u003c\/i\u003ehas everything you need to transform your world into a Polynesian Pop fantasia. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eMake yourself a Mai Tai, put your favorite exotica record on the hi-fi, and prepare to lose yourself in the fantastical world of tiki, one of the most alluring--and often misunderstood--movements in American cultural history.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eMARTIN CATE\u003c\/b\u003e is a rum and exotic cocktail expert and the owner of Smuggler's Cove in San Francisco. Smuggler's Cove opened in 2009 and has been named one of the World's 50 Best Bars (\u003ci\u003eDrinks International\u003c\/i\u003e, 2011, 2012, 2013, 2014, and 2015), 50 Best Bars on Earth (\u003ci\u003eThe Sunday Times\u003c\/i\u003e, London), Top Ten Food and Beverage Concepts of the Last 25 Years (\u003ci\u003eCheers Magazine\u003c\/i\u003e), 13 Most Influential Bars of the 21st Century (Liquor.com), and America's Best Bars (\u003ci\u003ePlayboy\u003c\/i\u003e, 2012 and \u003ci\u003eEsquire\u003c\/i\u003e, 2013). Smuggler's Cove was also awarded Best American Cocktail Bar at the 2016 Tales of the Cocktail Spirited Awards. A member of the United States Bartenders Guild (USBG), Martin conducts educational seminars and adjudicates rum and cocktail competitions across the United States, Europe, and the Caribbean. In 2015, along with partners Alex Smith and John Park, Martin opened Whitechapel in San Francisco to bring the same passion for history and craft to the world of gin. He is also the co-owner of Hale Pele in Portland and a partner in Lost Lake in Chicago and False Idol in San Diego. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn 1999, \u003cb\u003eREBECCA CATE \u003c\/b\u003einadvertently fueled Martin's madness by famously uttering words (which she thought were a joke) about making a spare bedroom a home tiki bar. Since then, however, she too has been swept up in the tiki fantasia, first as an enthusiast, then helping Martin open and run Smuggler's Cove, while juggling a full-time career as a research psychologist \"on the side.\" Rebecca earned her PhD in personality and social psychology from The University of California at Berkeley in 2006, and has spent over a decade leading large-scale studies of behavioral health interventions as well as topics related to retirement and longevity. 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With original recipes, techniques, tasting notes and recommendations, and tips on style and music, \u003ci\u003eTiki\u003c\/i\u003e is an inspirational resource for cocktail lovers ready to explore fine Caribbean rums.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eTiki is the endless summer, an instant vacation, a sweet and colorful ticket to paradise with no baggage fees. Romanticized since midcentury but too long overlooked as the province of suburban lodges and family resorts, the tiki cocktail is stepping into its moment with sophisticated spirits lovers, skilled mixologists, and intrepid foodies. In \u003ci\u003eTiki\u003c\/i\u003e, Brooklyn-based rum expert Shannon Mustipher brings focus on refreshing flavors, fine spirits, and high-impact easy-to-execute presentation.\u003cbr\u003eDozens of easy-to-follow recipes present new versions of classic tiki drinks along with original cocktails using quality rums, infused and fat-washed spirits, liqueurs, fresh fruit juices, and homemade syrups. Tastemakers in the contemporary tiki boom, including Nathan Hazard, Brother Cleve, Laura Bishop, and Ean Bancroft, contribute their recipes. As a true aficionado, Mustipher breaks down Caribbean rums and spirits with practical tasting notes. Fans of classic tiki bibles such as \u003ci\u003eSmuggler's Cove\u003c\/i\u003e and \u003ci\u003ePotions of the Caribbean\u003c\/i\u003e can embrace \u003ci\u003eTiki\u003c\/i\u003e's modern style and spirit\u003cbr\u003ewhile new tiki fans learn from Mustipher's expertise, accessible recipes, and clear instruction.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eShannon Mustipher\u003c\/b\u003e is a spirits educator, cocktail consultant, and expert on the topic of rum and cane spirits. She has poured cocktails in settings ranging from neighborhood pubs to Michelin-starred restaurants, and is a founding member of the Cane Club Collective, which fosters knowledge and appreciation for rum through educational seminars for the consumer and trade. Her writing and recipes have been featured in a number of publications, including \u003ci\u003ePunch\u003c\/i\u003e, \u003ci\u003eEsquire\u003c\/i\u003e, \u003ci\u003eNew York Magazine\u003c\/i\u003e, \u003ci\u003eThe Village Voice\u003c\/i\u003e, and \u003ci\u003eLiquor.com\u003c\/i\u003e.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 8.3 x 6.5 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 19, 2019\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":53807934341430,"sku":"9780789335548","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0968\/0778\/0662\/files\/136a5c70d8a65dae60cc0057d82b6966.webp?v=1774306846"},{"product_id":"the-waldorf-astoria-bar-book-hardcover","title":"The Waldorf Astoria Bar Book - Hardcover","description":"\u003cp\u003eby \u003cb\u003eFrank Caiafa\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003cb\u003eEssential for the home bar cocktail enthusiast and the professional bartender alike\u003c\/b\u003e \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"The textbook for a new generation.\" --Jeffrey Morgenthaler, author of \u003ci\u003eThe Bar Book\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"A true classic in its own right . . . that will be used as a reference for the next 100 years and more.\" --Gaz Regan, author of \u003ci\u003eThe Joy of Mixology\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e2017 JAMES BEARD FOUNDATION BOOK AWARD NOMINEE: BEVERAGE \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e2017 SPIRITED AWARD(R) NOMINEE: BEST NEW COCKTAIL \u0026amp; BARTENDING BOOK\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eFrank Caiafa--bar manager of the legendary Peacock Alley bar in the Waldorf Astoria--stirs in recipes, history, and how-to while serving up a heady mix of the world's greatest cocktails. Learn to easily prepare pre-Prohibition classics such as the original Manhattan, or daiquiris just as Hemingway preferred them. Caiafa also introduces his own award-winning creations, including the Cole Porter, an enhanced whiskey sour named for the famous Waldorf resident. \u003cp\u003e\u003c\/p\u003eEach recipe features tips and variations along with notes on the drink's history, so you can master the basics, then get adventurous--and impress fellow drinkers with fascinating cocktail trivia. The book also provides advice on setting up your home bar and scaling up your favorite recipe for a party. \u003cp\u003e\u003c\/p\u003eSince it first opened in 1893, the Waldorf Astoria New York has been one of the world's most iconic hotels, and Peacock Alley its most iconic bar. Whether you're a novice who's never adventured beyond a gin and tonic or an expert looking to expand your repertoire, \u003ci\u003eThe Waldorf Astoria Bar Book \u003c\/i\u003eis the only cocktail guide you need on your shelf.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eFrank Caiafa\u003c\/b\u003e was the bar manager of the highly celebrated Peacock Alley and La Chine restaurants at The Waldorf Astoria from 2005 until its recent closure. His inventive use of house-made infusions, liqueurs and fresh ingredients was a torchbearer for cocktail culture in NYC. Caiafa's hospitality consulting and management enterprise, Handle Bars NYC\/Global Inc., has been called upon for its expertise in projects both nationally and abroad. His topical writing and personal recipes have been published in the \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eWine Enthusiast\u003c\/i\u003e, and \u003ci\u003eTime Out New York\u003c\/i\u003e, among other publications.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 416\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 8.3 x 5.8 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 17, 2016\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":53888292815158,"sku":"9780143124801","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0968\/0778\/0662\/files\/6bca4e9fe3184353b3b413486041a173.webp?v=1775680802"},{"product_id":"beachbum-berrys-sippin-safari-paperback","title":"Beachbum Berry's Sippin' Safari - Paperback","description":"\u003cp\u003eby \u003cb\u003eJeff Berry\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e \u003cli\u003eThe new book by the author of \u003ci\u003eThe Grog Log\u003c\/i\u003e, \u003ci\u003eIntoxica\u003c\/i\u003e and \u003ci\u003eTaboo Table\u003c\/i\u003e. Beach Bum Berry, as he is better known, is America's leading authority on tropical drinks and polynesian pop culture. In this all new book, Berry not only offers up tantilizing new drink recipes, but tells stories about some of the most famous figures of their time. The Bum applies the same dogged research to the untold stories of the people behind the drinks. Stories culled from over 100 interviews with those who actually created the mid-century Tiki scene -- people as colorful as the drinks they invented, or served, or simply drank. People like: Leon Lontoc, the Don The Beachcomber's waiter who served Frank Sinatra and Marlon Brando by night, and acted in their movies by day; Henry Riddle, the Malibu Seacomber bartender who fed items about his famous customers to infamous gossip columnist Louella Parsons, till the day Howard Hughes found him out; and Duke Kamanamoku, whose manager turned him from Olympic champion into reluctant restaurateur.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 184\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.32 x 8.4 x 6.59 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 12, 2016\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":53888294879542,"sku":"9781593620677","price":43.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0968\/0778\/0662\/files\/4b6da27968f61c5dde413fb766b65fc7.webp?v=1775680880"},{"product_id":"beachbum-berrys-intoxica-spiral","title":"Beachbum Berrys Intoxica - Spiral","description":"\u003cp\u003eby \u003cb\u003eJeff Berry\u003c\/b\u003e (Author), \u003cb\u003eBosko\u003c\/b\u003e (Illustrator), \u003cb\u003eJeff Berry\u003c\/b\u003e (Commentaries by)\u003c\/p\u003e\u003cp\u003eNOTE: This edition is no longer spiral bound. Elixirs Exotica! More lost recipes from the Golden Age of the Tiki Bar from the Polynesian Pop Scholar and Mixologist Jeff Berry, co-author of the praised Beach Bum Berry's Grog Log - dubbed \"the best bar guide for tropical drinks ever published\" by Joe Bob Briggs. Packed with vintage graphics on every page, and everything you need to know about making the perfect tropical drink. With additional commentary from Berry, and a cover by renowned tiki artist Bosko. \"A serious tiki cocktail book\" - William Grimes, The New York Times\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 96\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.26 x 8.28 x 5.64 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 19, 2013\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":53888296780086,"sku":"9780943151571","price":14.78,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0968\/0778\/0662\/files\/c89f5b4a353d190a7d458b63a87f8b43.webp?v=1775680904"},{"product_id":"beachbum-berry-remixed-a-gallery-of-tiki-drinks-paperback","title":"Beachbum Berry Remixed: A Gallery of Tiki Drinks - Paperback","description":"\u003cp\u003eby \u003cb\u003eJeff Berry\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThe global Tiki Drink revival is in full swing. But without Beachbum Berry's Grog Log and Intoxica!, there'd be nothing to drink. These two groundbreaking books revealed the top-secret, never-before-published, \"lost\" exotic drink recipes from Tiki's original midcentury heyday. Author Jeff Berry has unearthed a lot more recipes since his first two books, and picked up a lot more drink lore too. He's spilling it all in Beachbum Berry Remixed, a completely revised and updated anthology of the Grog Log and Intoxica!, featuring 40 newly discovered, previously unpublished vintage Tiki drink recipes from the 1930s-1960s, 38 of the best new recipes from today's Tiki revival, gathered especially for Remixed from the world's top mixologists and cocktail writers, expanded drink history and lore, incorporating newly discovered information about the origins of the Mai Tai, Zombie, Suffering bastard, and other legendary Tiki mysteries.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 248\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.4 x 5.4 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 02, 2012\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":53888296812854,"sku":"9781593621391","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0968\/0778\/0662\/files\/05dfcc128a9c3474ecf2b3205f0533c8.webp?v=1775680912"},{"product_id":"beach-bum-berrys-grog-log-paperback","title":"Beach Bum Berry's Grog Log - Paperback","description":"\u003cp\u003eby \u003cb\u003eJeff Berry\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThis 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. 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