The Second Thing I Ever Published. The Saveur 100 (#30)

Tuna Melt originally published in Saveur Magazine.

Tuna Melt Canape
Enlarge Image Photo: Todd Coleman
I’ll never forget the tuna melt I used to have at the Woolworth’s lunch counter on King Street in Charleston, South Carolina: buttered white bread, browned to a crisp on a flattop grill; freshly made tuna salad dotted with diced celery and Georgia sweet onions; American cheese melting out the sides of the sandwich; and a side of Lay’s potato chips and slices of bread-and-butter pickles. I’ve re-created that classic tuna melt at home, and I’ve also made lots of other variations using different kinds of bread, cheese, and condiments. The results are always tasty. (See Tuna Melt Canapés.) —Warren Bobrow, Morristown, New Jersey 

Some recent writing for Williams-Sonoma with thanks for the re-print.

All This Rum! A New Tiki Bar Cocktail

Ever since I sat as a Rum Judge at the 2010 Ministry of Rum tasting competition in San Francisco, the whole direction of my spirits-writing career has changed. I used to only write about wine.

Then a flash went off: wine is so serious; why not write about something fun, like spirits?

I’ve always loved rum. Rum appeals to me.

Rum is a spirit woven from history. Flavors exist within rums that don’t reveal themselves in other lighter-colored liquors. I’m a fan of rums aged in used wooden casks that formerly held bourbon or cognac. The caramelized notes of smoke, butter and bittersweet chocolate reveal themselves beautifully with the white flower aromas of freshly crushed cane sugar.

What is good rum, and how does it differ from all other rums? I’m not entirely sure. But when you’re out on a yacht, somewhere between Bermuda and the Virgin Islands, nothing tastes so delicious with some coconut water ice.

 

Over the past few years, Tiki Bar cocktail lounges have revealed themselves as funky representations of times gone past. Tiki gives credence to the easier times in America.

 

Smuggler’s Cove in San Francisco faithfully reproduces a dream Tiki bar located down off a decaying pier, jutting out into a world of rotting boats and handcrafted cocktails. If a stage set of liquid pleasures could be created, Smuggler’s Cove fits the West Coast genre to a T. Over on the East Coast, on the Island of Manhattan — described as the Greatest Island in the World – PKNY – formerly named Painkiller(the name is another story for another day) has a knack for Tiki as well.

 

Here’s a Tiki Bar cocktail you’ve never had before.

 

The Yachtsman’s Demise


3 oz. Kōloa Rum from Hawaii (use their Spiced Rum for this cocktail)

1 oz. fresh mango juice

1/2 tsp. freshly chopped coconut meat

1/2 tsp. freshly scraped ginger

3 drops Bitter End Thai Bitters

6 ice cubes made with coconut water and freshly grated nutmeg (just a bit, it’s strong stuff!)

1/2 oz. Lemon Hart 151 Rum

Q-Ginger Ale to finish

 

Fill a cocktail shaker with fresh ice (reserve your coconut water ice for the glass). Add the Kōloa Rum to the shaker, then the fresh mango juice, coconut meat and ginger. Add the Bitter End Thai Bitters.

 

Shake and strain into a tall Tiki (ceramic) mug filled with your coconut water and grated nutmeg ice cubes. Float the Lemon Hart 151 Rum over the top, and finish with Q-Ginger Ale. Makes 1 cocktail.