Showing posts with label Trader Vic's. Show all posts
Showing posts with label Trader Vic's. Show all posts

Tuesday, 11 April 2023

Toronto's Forgotten Tiki Past

Part 3: Trader Vic's (Hotel Toronto)

Trader Vic Bergeron was late to Toronto's Tiki scene just squeaking into Toronto's Golden Tiki Age in 1975 when he opened a Trader Vic's inside the newly built Hotel Toronto at 145 Richmond Street W.Toronto, Ontario
Though last to the TO scene His was the longest surviving Tiki Bar lasting from 1975-1993. For awhile it was the talk of the town playing host to many Athletes and Showbiz personalities inluding Anne Murray who booked her annual Christmas parties there for 15 consecutive years.
The Hotels' parent company operated by United Airlines which ran the company from 1970 to 1987, changing the hotel's name to the Toronto Westin in 1980. In 1987 it became the Hilton Harbour Castle and today it's simple known as the Toronto Hilton. Had it lasted a few more years it would have made it to the great Tiki revival of the late 1990's but sadly it faded away with little fanfare as Tiki itself had and now replaced by a Ruth's Chris Steak House.
Source: Globe and Mail, March 8, 1978: On dreary winter nights, when the scent of sunny islands is the only promise of springtime, this Polynesian hideaway is the ideal refuge. Those whose spirits aren’t raised by bamboo alone can relax in the arms of a giant rattan chair, and let the soft lights and silky Hawaiian music wash over them while sipping the fragrant—and fresh—fruit concoctions for which Trader’s is justifiably famous throughout the world. (A word of warning—the velvet hand of the bartenders with pineapple, mango, coconut and lime gentles liquor to a lethal whisper, but it packs more punch than navy grog.) – Toronto Calendar, in its 3/5 star rating of Trader Vic’s, December 1978..
(Pictured below are the Ads, Hotel, Ads, Articles, Today sourced from Jamie Bradburn's Tales of Toronto) 



















Wednesday, 9 December 2015

The Scorpion (1972 Trader Vic's) Cocktail Recipe

The Classic 1972 Trader Vic version of the venerable Scorpion

The Scorpion is a cocktail consisting of rum, cognac, orgeat, fresh lemon juice, and fresh orange juice.


Who Created the Scorpion?

According to cocktail legend, the Scorpion Bowl had its beginnings back in the 1930s at a little bar in Honolulu called The Hut, where some storied, unnamed barkeep poured rum, citrus, orgeat syrup, and brandy over ice, garnished with an Orange, and dubbed it “Scorpion.”. There are probably more recipes for this drink in cocktail books than any other drink in history. It was adapted by Trader Vic, but even he published at least three completely different recipes in different editions of his cocktail book -- and none of them are the recipe that is actually used in his namesake restaurant chain! The bonafide original Scorpion, as served in Trader Vic's restaurant in Oakland, was a remarkably complex blend of some fifteen ingredients. The recipes in the "Common Recipes" section are listed with the year the recipe was published.

Below is the Trader Vic's Classic 1972 version.

Ingredients:



    2 oz Orange Juice
    1½ oz Lemon Juice
    ½ oz Orgeat Syrup
    2 oz Light Puerto Rican Rum
    1 oz Brandy

Multiplied by about four, and you have youselves the Scorpion Bowl, a large-format cocktail.

Directions:


Blend ingredients with a scoop of shaved ice at high speed for five seconds. Pour into cocktail glass. Add more ice to fill. Garnish with a gardenia.
Similar Cocktails

My Notes: 


A delicious citrus forward Tiki-sipper without the overt sweetness sometimes common to Tiki cocktails.
CHEERS~Dr.Cyclops
From “Trader Vic’s Bartender’s Guide,” by Victor Bergeron, 1972

Saturday, 28 November 2015

Mai Tai (Classic Tiki Drink) Recipe

Mai Tai (LCBO friendly version of) Trader Vic's Classic Recipe



           Ingredients:
                  1 oz. Freshly squeezed Lime juice
                  1 oz. Orgeat
                  1/2 oz.Triple Sec*
                  2 oz Dark Jamaican Rum
                  Fill Glass with ice and shake
                  Garnish: drop lime shell in glass as garnish, mint sprig

*Original 1944 recipe calls for Orange Curacao which isn't available in Ontario,by substituting Triple sec it raises the sweetness which is why i upped the lime juice.
Blue Curacao can be substituted for Triple Sec (gives the drink a weird greenish hue)

CHEERS~Doc Cyclops
Mai Tai History