I’ve been thinking about Tiki drinks lately, probably because I recently stumbled on some kitschy Tiki mugs and because I’ve long had a strangely obsessive nostalgia for the remembered exterior of The Beachcomber restaurant, long, long vanished from Downtown Edmonton. In my researching (some say “hoarding”) manner, I began to gather what seemed to be typical ingredients and began to consider some Tiki Experiments.
For those who don’t know, Tiki drinks are an invention of the mid-Twentieth Century in America and they have all the naive, colonial, appropriating, and, most important, happy elements of that mid-Twentieth Century (White) America. They’re mostly tropical fruit juices and garnishes, usually rum(s), touched with exotic syrups, topped with paper umbrellas and other frills, and usually served in a faux-Maori, glaring-face “Tiki Mug”. They can be intolerably sweet sugar drinks but ideally are intensely refreshing confections of spirits and essences of tropical holidays.
For some reason I had bought some Guava nectar although I found it hard to find a Tiki drink recipe that used the stuff. So, I needed to invent something, didn’t I?
What did I have? Guava. What to do with it? Name the cocktail, of course! I needed a name that included the word “Guava” which I was determined would be the major ingredient of my Tiki drink. As I drove through Edmonton one afternoon last week, I rolled the word Guava around with the rest of the English language. The English language is, of course, a product of multiculturalism just like this city I live in and, inevitably, the name came from a fusion of very different cultures.
“Guava” is likely ultimately a Taino word, transmitted to English through Spanish. What to do with it? “Guava . . . Guava . . . ” I said “Aguava . . . Aguava . . .” I said. “That’s like Aquavit, the Scandinavian caraway infused spirit” I said to myself. “Aguavavit. No. Guava . . . Guava . . . . . . Guavahalla!” At a stroke I had the name and the principal spirit for my Tiki drink, a Viking-Tropical fusion.
The rest was mere details.
The recipe for my Guavahalla (Guavalhöll in Norse)
In a cocktail shaker with lots of ice shake vigourously:
1.25 ounces Aquavit (I used Brennivin from Iceland)
0.5 ounce White Rum
0.5 ounce Jamaican Rum
2 ounces Guava nectar
1 ounce pineapple juice
Juice of half a lemon
0.25 ounce orgeat syrup
a splash of ruby red grapefruit
a scant splash of passion fruit syrup
a dash of pimento dram
a little coconut water
Serve over copious amounts of ice
Garnish with a pineapple wedge, citrus slices, cherries, lingonberries, cocktail umbrellas or whatever you have lying around.
Enjoy (responsibly) the northern caraway peeking through all those tropical flavours as our northern winter rises on our horizon and our wonderful Edmonton elms begin to drop their leaves again!