PictureMartin CateMartin Cate owner of Smuggler's Cove, in San Francisco, awarded Best American Cocktail Bar at the Spirited Awards during Tales of the Cocktail 2016 and featured in the London Sunday Times, '50 Greatest Bars on Earth' discusses his journey from Cocktail Enthusiast to Tiki culture industry expert and his new book, Smuggler's Cove: Exotic Cocktails, Rum and the Cult of Tiki on Bartender Journey Podcast 186.

Picture Smuggler's Cove

Listen with the audio player on this page, or subscribe on iTunes, Android or Stitcher Radio.

Book of the Week:
Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki
by Martin and Rebecca Cate

This book contains lots of great Tiki cocktail recipes and tons of great knowledge. There are sections about Understanding Rum, the History of Tiki and Tiki Cocktail Techniques
Cocktail of the Week:
Mai Tai
  • 2 oz Aged Rum
  • ½ oz Orange Liqueur (I used Mandarine Napoleon)
  • ¾ oz Fresh Lime Juice
  • ¼ oz Orgeat Syrup (I used Small Hand Food brand)
  • ¼ oz Rich Demerara Syrup
Shake all ingredients with crushed ice. Pour all ingredients (including ice) into a Double Old Fashioned Glass.Garnish with a half lime shell (ie: lime used to produce lime juice) and a sprig of mint.

There are many types of Rum. The old classifications of Light, Amber, Dark and Overproof just don’t cut it anymore. We now talk more specifically about the production methods and materials:
  • Raw materials that will be fermented - most commonly Molasses, but sometimes Pressed Sugar Cane Juice.
  • The Still it was produced in – Column or Pot Still
  • The Aging Process


Graphics and Dark 'N' Stormy recipe courtesy of fix.com.

Read Kayleigh Kulp’s take on Everything You Need to Know About Rum on fix.com