tiki-tini time

As summer winds down and we deal with the height of hurricane season, it’s time to break out the tiki torches and whip up some end-of-summer Tiki-Tinis. If the heat remains unbearable, enjoy your Tiki-Tini in a deliciously cold living room, preferably with a pool view to extend the vacation fantasy.

In south Louisiana, you never know what to expect this time of year, so it’s always a good idea to optimize summer’s last kiss. Soon, we could be scrambling for batteries, boarding up the place and spending long stretches cooped up with interlopers with whom you’d rather not party.

The Tiki-Tini was recently created by mixologist Jordon Morello at the elegant Fremin’s Restaurant in Thibodeaux. Centered by a beautiful old mahogany bar that once anchored the former apothecary housed in the historic building, Fremin’s serves delicious chargrilled oysters, seafood Napoleon, and other amazing appetizers at the bar with your cocktails, which are the best in town.  

This special martini cocktail, perfumed with notes of fruit, has hints of the Caribbean’s Laraha Orange. It’s one sip away from tropical paradise. Although your summer days of overlooking those palm tree-lined beaches may be over, serve this seductively blue-hued, sweet concoction and you’ll be transported to blue oceans and blue skies. Once the buzz kicks in, of course. 

Tiki-Tini

In a shaker combine ¾ oz. vodka, ½ oz. rum, ¼ oz. Triple Sec, ½ oz. Blue Curaçao liqueur. Splash each of cranberry and pineapple juices and a splash of simple syrup. Rim glass with sugar. Garnish with orange wedge and maraschino cherries.