Heya! We’re starting to move the archives over from Tiki Bar TV’s main site to here – so TikiJohnny will be serving as the main archive for all the cocktails featured on our episodes. Search by cocktail, ingredient, what have you.

Starting from the first episode, I’m going to quickly play catchup. So here we go!

We opened our Tiki series with a tequila based cocktail. ‘Cause we’re crazy like that. Yeah, thanks for all the “friendly fan mail”, Tiki afficinados. Please take a moment to notice the many Rum based cocktails that soon followed!

To be honest, the classic Marg is still one of my all-time favorite cocktails. It’s refreshing, energizing, and gets you good and loopy. Jimmy’s recipe is still my all time favorite – god’s honest truth, it’s taped to the inside of my kitchen cabinet on an index card, a subtile reminder that while I may have opened the door for a coffee mug, it’s never too early to mix me up a marg.

Oh, and if you haven’t watched episode one yet? Please don’t. Even now, when I watch that one, it’s like the podcasting equivalent of looking at my 8th grade yearbook photo.

Jimmy Buffett’s Classic Margarita

Fill shaker with Ice
Squeeze the juice of two fresh lime wedges into the shaker.
2 oz gold Tequila
1/2 oz white Tequila
1 1/4 oz lime cordial
1/2 oz Triple Sec
a splash of Cointreau

Shake, rim the outside of your glass with a lime peel, salt; squeeze in the juice of one final lime wedge, pour yourself some magic.

This one comes from a fantastic book by Ben Reed, who among other things, is an award winning bartender and bar manager, and is the mixologist who created the cocktail menu of the legendary Met hotel in London. This recipe, named after the hotel, was created by Ben himself and comes from his Cool Cocktails book – which is excellent.

The Metropolitan

2 oz. Absolut Kurrant Vodka
2 oz. triple sec
1 oz. fresh lime juice
1 oz. cranberry juice

Add all the ingredients to your cocktail shaker (filled with ice) and do that thing you love to do. Shake away, and then decant into a frosted martini glass. Me, I think the metal ones are swanky, but the glass onces stay colder longer (damn that science!).

Ben suggests garnishing with the following: squeeze the oil from a strip of orange zest, skin downward, over a flame. Rub the rim with the hot orange zest before dropping the drink in the glass.

Hey, if you’ve got the time, go for it. Me? I’m already mixing my next one, because DAMN, these things are GOOOOD.

Enjoy!