The Cocktail Spirit with Robert Hess

If you enjoyed hearing Jeff talk to us about his passion for Tiki/Exotic drinks, then you should also be sure to pick up his books for even more details.

First and foremost I recommend his most recent book “Sippin’ Safari” (http://www.amazon.com/dp/1593620675/cocktailspirit-20) in which he takes us through the facinating history of the Tiki themed restaurnat by following the bartenders who spread out from Don The Beachcombers.

You should also pick up his earlier books which include a wealth of recipes that Jeff has compiled over the years. Our friends over at Kegworks are currently selling all three of his previous books as a set, and will save you a couple bucks. (http://www.kegworks.com/product.php?productid=19649)

After watching this interview, I realize that I have never had a proper “exotic” cocktail.

Thomas… I hope you plan on rectifying that quickly!

want a great mai-tai come to the pool at the bellagio i made 40 to 50 each day using the original format it is the house standard of orgeat rock candy equal parts appleton estate and mt.gay orange curacao 3 fresh pressed lime halves saving on spent half for garnish with a mint sprig inserted it was the joy of my day to serve them as they were hand crafted and i was able to engage both the guest and the drink with their preparation. interesting to note trader vic chain has recently opened a place on the strip using the old recipies as well as the soon to be opened tahiti village compound with the retro island theme wonder what kind of drinks they will serve. cheers cc

The Beachbumb is the real deal!  Love this interview, and love his books.

Hey CC...I seem to remember during a 2005 visit to the Bellagio that your bartenders were using some junk out of a little white bottle in addition to your recipe.  What was that crap?

And Mr. Hess: Would you believe that I cannot purchase Maraschino liqueur, or Demerara rums here in Key West?  When my San Fransico friends come for a visit, I don’t let them arrive empty handed.

I made my first ever batch of falernum last weekend and was sipping on a very enjoyable corn’n’oil while I was watching this interview.

Thanks for this episode! The combined knowledge and enthousiasm you two display pops right out of the small screen and into my living room. Very inspiring!

Robert & Jeff,

What a great interview!  Jeff speaks with amazing passion and eloquence.  I think you need to go on Leno & Letterman.  If you can say on national tv what you’ve said here, I think faux tropicals will be the next big thing!

I’ve spent the last three months tracking down the ingredients for 90% of the faux tropicals.  Yes, it does take time and $$$, but when you taste your first Mai Tai or Zombie from your home bar, it is totally rewarding.

I totally agree with the fresh lime juice thing.  You can’t beat fresh squeezed juices.  Drinks made with canned juice or concentrate, versus fresh squeezed are like night & day.  People don’t believe you until you tasted them side by side tho’.  And with the cost of the spirits going into these creations, why would you settle for anything less?

I do have one question for Jeff.  Do you recommend using bottled falernum (Fee’s or Velvet) or making your own?  What did Trader Vic and Don the Beachcomber use?

In good spirits!

Blair

This interview is making me thirsty!  My two cents in the mixology spirit world is that fresh is best.  It’s really a no-brainer.  I enjoyed the interview with Jeff and look foward to implementing tiki God’s enthusiasm into my next mai-tai.