Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki

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Pop into the Smugglers Rest Café for stone baked pizza, ice cream, crepes, waffles and cold drinks.

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Smugglers Cove offers fun for all the family with our Summer Tubing Park, Crazy Golf, Corn Maze, Timber Maze, and the Golf Range! One of my personal highlights from the book is the methodical breakdown of Tiki ingredients into three distinct palettes corresponding to Donn Beach, Trader Vic, and the Golden Era (1950s and 1960s). Each palette has these subsections:Thanks Martin! Your additional insights are very much appreciated and will add in a great way to the discussion. I know they’ll help better frame the issue when I talk about it. In addition to Smuggler’s Cove, Martin is also the co-owner of Hale Pele in Portland, OR, as well as a partner in Chicago’s Lost Lake and San Diego’s False Idol. (Not an entirely new factoid for me. I learned it firsthand from Martin while spending days with him on a bus travelling to Jamaican distilleries as part of an ACR/WIRSPA sponsored tour.) I absolutely agree that the independent bottlers are a fantastic resource. My only wish is that even more of the European bottlers like Bristol were available here. Food never disappoints us - we've got a vegetarian, a meat-eater and a big band of kids; everyone clears their plate! Due to public health measures introduced by the UK government, some of the on-park facilities may not be open. Details

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When juicing limes and lemons by hand, go easy on them. If you squeeze too hard to get the last few drops out, you’ll get a lot more bitterness from the skin oil and pith, which tastes bad in a drink. Donn Beach, the man who invented Tiki, is buried at the Punch Bowl Cemetery on Honolulu, HI. (If only I’d have known that when I was there a few years ago!) Not happy we spoke to the waitress and the manager, we were told the menu states a main and starter or a main and pudding. If you’re looking for a great place to catch up with friends or simply pop in for a drink, we have a good selection of spirits, wine, larger and ales for you to choose from. The key takeaway from all this is that a rum category from the book is not the same thing as flavor profile. This might seem academic, however the book uses the categories (rather than specific rum recommendations) in every recipe. The first recipe I made after receiving the book was the Golden Gun:Love coming here. Always served by a friendly face but shout out to Callum for being a top bloke with great bants! Enquired could x 2 people have soup as the main, as there was NO fish available today - 18 /09 /23 !! then a pudding to follow. Because of our interest in encouraging people to focus on production method over country of origin or brand, you’ll find very little in the way of brands or countries called for. Even in the case of Lemon Hart 151, which remains unavailable in the US at the time of publication, the important thing to express was that you should look for a 151 with some heft and body to it- the fact that it’s a blended rum is the most important part. So, whether it’s Hamilton 151, Lemon Hart 151, or something very special coming soon (#OFTD!), the idea is the style. When you see a brand, it’s in the case of drinks like a Wray & Ting, which would seem silly otherwise, and when you see a parenthetical country (e.g. Jamaica), it’s because the the drink itself is named for the place (Kingston Palaka, Kaieteur Swizzle, etc.) and it seemed appropriate to be precise. As a teaser before jumping into my thoughts about the volume overall, here are ten of my favorite factoids from within: Lovely food and friendly, helpful staff our waitress Sam was extremely good. Food was good with a good selection for the wide age range in our group.