I arrived home to find an Amazon box nestled lovingly up against my garage door, like it had found its true home. What occurred next was me moving faster than I have in probably two years. I grabbed a knife at random from the block and tore into the box with fevered intensity. I felt chills on my neck as I delicately extracted Sippin’ Safari from the wrapping. I could have sworn it was glowing.
I picked up the glossy-covered tome and rifled through at an alarming speed. An explosion of tiki culture flashed before my eyes and I nearly dropped it. Unlike Berry’s previous tomes, Sippin Safari is filled to the brim with tiki relics, bars and drinks all in full, and in most cases, aged color. Some may spend the time to find the perfect “first” recipe to try. I took quite the opposite approach and now sit at my table sipping a Tiger Shark (see recipe below), shoes still on, laptop nearly falling off of the table and gushing after having owned the book for 4 minutes.
I was originally going to title the article “A Book Review,” but then I realized that wasn’t fair. I mean, how could I not give a perfect review to a book who’s first chapter is titled, “The Master Ninja?” Plus, this book could have pretty much contain a solitary recipe and a stupid drawing of a hut and I’d still be gaga over it. Luckily for everyone, however, inside lies:
The Glorious Contents
- 183 pages of tiki history and culture. You know when you were a little kid and you got enough presents for Christmas that it was too hard to decide where to start? Yeah, like that.
- 70 new tiki drinks, 48 of which Berry claims have never seen print
- An endless supply of drink and historic photography
Flipping once again through the pages, I’m seeing words like “Lemon Hart,” “pimento liqueur,” “honey mix,” and many that are even more enticing. At short glance it appears as if the methodology behind the drinks has become consistent as Berry continues to formulate the best methods for mixing exotic cocktails. For example, directions like “add the ice last” and “blend on high speed for no more than 5 seconds” seem to have replaced the mysterious blending time frames from the past two books. I plan to get to the bottom of this sometime soon.
Needless to say, but I’ve moved onto the Beachcomber’s Rum Barrel (see recipe below) while writing. And even though my refrigerator has yet to see the wonder of pimento dram, the drink is absolutely phenomenal without it.
I must stop pronouncing the wondrous glories of Sippin’ Safari and spend some more time “reading” the knowledge within. I am sure you’ll be bombarded with post after post born straight from this book, so I bid you farewell.
- 1/2oz lime juice
- 1/2oz pineapple juice
- 1/2oz simple syrup
- 1/2oz gold Puerto Rican rum (I used Bacardi Eight)
- 1/2oz light Puerto Rican rum (I used Brugal)
- 1/2oz 151-proof Demerara rum (I used Lemon Hart)
- 4oz crushed ice
Put everything in a blender, saving ice for last. Blend at high speed for no more than 5 seconds. Strain into a fluted glass.
Source: Sippin’ Safari, Jeff Berry
Beachcomber’s Rum Barrel
- 1oz lime juice
- 1oz orange juice
- 1oz grapefruit juice
- 1oz pineapple juice
- 1oz honey mix (1 part good honey, 1 part water, heated to dissolve)
- 1oz light Puerto Rican rum (I used Brugal)
- 1oz gold Jamaican rum (I used Appleton V/X)
- 2oz Demerara rum (I used Lemon Hart)
- 1tsp Fee’s Falernum (I used a touch more of homemade)
- 1tsp Pimento Liqueur (Make it without if you don’t have it)
- 1/8t Pernod
- 1/8t grenadine (I used a touch more of homemade)
- 1 dash Angostura bitters
- 8oz crushed ice
Put everything in a blender, saving ice for last. Blend at high speed for no more than 5 seconds. Pour into a ceramic rum barrel (who doesn’t have one of these?). Add ice cubes to fill.
Source: Sippin’ Safari, Jeff Berry
Need Something to Discuss?
Sippin’ Safari eschewed its predecessors’ spiral bindings and upgraded to glossy paper. Though I love the color, I wonder if I’ll miss staining its pages as I have done with Intoxica! and Grog Log. The binding seems easy enough to break in, but I’m still not sure … which do you prefer?