Food & Drink

A New Book from the Country’s Foremost Tiki Authority

Enclosed: Exotic Drinks and So Much Rum

5e24c4c38792ae35cf404666dddf3d1d5 PhotosSmuggler’s Cove
There’s a magical place in San Francisco.

Underground. Looks like a pirate ship. Sports the largest rum selection in the United States.

It’s called Smuggler’s Cove, and it’s a fine spot to pass the time with an umbrella drink in one hand and a tiki mug in the other.

Now, all that rum enthusiasm and all those exotic cocktails have found their way inside a book. It, too, is called Smuggler’s Cove, which is no coincidence, and it just became available today both online and inside actual, physical places that sell books.

Penned by bar owners Martin and Rebecca Cate, the book is a trove of information covering everything from the birth of tiki culture and its subsequent revival to the eight essential tiki drinks (Mai Tai, Planter’s Punch, Zombie...), rum categories and suggested brands, and pro tips for throwing a good party. Oh, and recipes. Lots and lots of recipes. We lost count at 100.

One such recipe is the Daisy de Santiago (pictured). And since we believe strongly in applying our reading to practical situations like quenching your thirst, right now, here’s how to make it.

Daisy de Santiago

1 1/2 oz blended lightly aged rum
1/2 oz yellow Chartreuse
1 oz fresh lime juice
1 1/2 tsp demerara syrup
1 oz seltzer

Add all ingredients to a cocktail shaker with cracked or cubed ice. Shake and strain into a double Old Fashioned glass filled with crushed ice. Add a mint sprig for garnish.

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