A sparkling take on an island classic.

Tame the dog days with a pineapple-powered Mexican classic

Trader Vic's Mojito is a refreshing and classic cocktail made with white rum, fresh mint, lime juice, and a touch of sweetness, delivering a delightful tropical flavor. Make our Trader Vic's Mojito Cocktail Recipe at home. With our Secret Restaurant Recipe your Mojito Cocktail will taste just like Trader Vic's.

Trader Vic created many variations of the sour. This is a tiki sour cocktail recipe that works equally well with bourbon, Scotch and brandy.

Make our Trader Vic's Scorpion Cocktail Recipe at home. This Signature Restaurant Cocktail, created by Trader Vic, is mystical, made with a unique combination of aromatic ingredients.

Around the globe, a new generation of bartenders is reinterpreting historic tiki cocktails.

I dearly love a good Chinese spare rib. I like this as you can do it in your oven and don't need a grill. His recipe calls for white sugar; I use brown sugar.

A perfect addition to any tiki bar, man cave or mid century modern decor. This high quality Giclee reproduction print is 100% actual size of my original 1956 Trader Vic’s Cocktail Menu cover art. This was the original tiki drink menu from the Palmer House in Chicago. If this doesn't transport you back to the golden era of the tiki craze - I don't know what will! The print is on high quality premium smooth fine art stock, Moab Entrada Bright White 290 gsm, 21.5 mil, archival paper. The paper size is 11x17 with the artwork measuring 8x14.5. A great compliment to my other tiki drink menu print in my other listing. Perfect for any room and a must for a tiki bar! A museum quality heavy weight stock will capture the vintage coloring of this unique 11x17 inch print and is ready for framing. The print will be carefully packaged and shipped flat. Thanks for your interest.

Shake up the historic cocktail, no fruit juice in sight

Trader Vic’s was founded in 1934 by Victor Jules Bergeron Jnr and started out life in Oakland, California, with the name Hinky Dink’s. As the menu and décor took on a tropical flair – popular in the 1930s – it was re-named Trader Vic’s. Bergeron was one of two people who claimed to have invented the Mai Tai cocktail. The other was his friend and competitor Donn Beach who created the Don the Beachcomber restaurant and bar chain. In the 1940s and 50s, Bergeron partnered with Western Hotels to open Trader Vic’s in hotels, and this Hawaiian outpost opened in Honolulu in 1950. Bergeron’s other famous drinks inventions included the Fog Cutter, The Scorpion and the Eastern Sour, all served in elaborately decorated mugs or bowls and still much-imitated today. Trader Vic’s remains a thriving entertainment concept – especially with the revived interest in tiki culture – and the company has 25 restaurants operating in 11 countries. Gallery quality Giclée print on natural white, matte, 100% cotton rag, acid and lignin free archival paper using Epson archival inks. Custom printed with border for matting and framing. Each order includes a print of the interior menu. All printed in USA.

Who doesn't love a crispy, creamy crab puff? If you've never had one then you don't know what you are missing! Originally creat...

Make a Classic Tortuga Cocktail

The Mai Tai has a well-balanced, sweet, and tangy flavor profile with a hint of almond from the orgeat syrup. The combination of light and dark rums gives it a smooth, rich taste with a subtle hint of oakiness.

The Mai Tai was not invented in either Hawaii or Tahiti, but in California. Drink recipe creator, Victor Jules 'Trader Vic' Bergeron came up with the original recipe for a Mai Tai in 1944 while working as a bartender in the service bar of his Oakland restaurant, Trader Vic’s. Victor pulled a 17-year-old J. Wray Nephew Jamaican rum off the shelf and decided to use it because of its golden colour, medium body and rich pungent flavour. With the rum, Victor added fresh lime juice, orange curacao from Holland, a dash of Rock Candy Syrup and a dollop of French Orgeat, to give the drink a subtle almond flavour. He then added a generous amount of shaved ice and shook the whole drink vigorously by hand. The drink was then served in a 15-oz glass, garnished with half of the lime and a branch of fresh mint. “Trader Vic” Bergeron At the time the drink was created, Vic had a couple of friends visiting from Tahiti who happened to be sitting at the bar. Ham and Carrie Guild were the chosen guinea pigs for Victor’s new rum drink concoction. Apparently, Carrie loved the drink so much that she exclaimed in Tahitian, "Mai Tai-Roe Ae!" which when translated into English means "Out of this world — The Best!" It was at that moment that the Mai Tai had not only been born, but named. The original Trader Vic's menu The original Trader Vic's Scorpion served in a special bowl with a bunch of straws for sharing In 1953, Victor brought his wildly acclaimed Mai Tai to the Hawaiian Islands when he was asked by the Matson Steamship Lines to design their cocktail menu for the bars at their Royal Hawaiian, Moana and Surfrider Hotels. The Mai Tai was one of the many new drinks to be included in the bar service along with Trader Vic's famous Polynesian-style appetizers, which were known as Pupu, adopted from the Hawaiian word pū-pū, which meant a relish, canapé, or hors d'oeuvre. Served on a platter with a hibachi in the middle, the original pupu platter included Crab Rangoon, BBQ Spareribs, Crispy Prawns and Beef Car Siu. Trader Vic's Tiki Party cookbook with great tropical cocktails and classic pupu Inspired by memories of visiting Trader Vic's in London during the 70' and 80's, and visions of throwing my own Tiki Terrace Party next summer, I splurged and bought the Trader Vic's Tiki Party cookbook with lots of the restaurant’s best-loved tropical cocktails and after-dinner drinks and lots of recipes for pupus, tidbits, finger food, entrées, and desserts. All I need now are the grass skirts, Tiki lanterns and Don Ho's recording of Tiny Bubbles! The Original Trader Vic's Mai Tai Serves 4 8 oz 17-tear-old J. Wray Nephew Jamaican rum 2 oz French Garnier Orgeat 2 oz Holland DeKuyper Orange Curacao 1 oz Rock Candy Syrup Juice from 4 fresh limes Hand shake all of the ingredients and garnish with half of the lime shell inside the drink and float a sprig of fresh mint at the edge of the glass. Modern Mai Tai Serves 4 4 oz light rum 2 oz triple sec 1 oz lime juice 6 oz pineapple juice 6 oz orange juice 1 tbsp grenadine 2 oz dark rum 4 maraschino cherries and slices of fresh pineapple for garnish Pour all the ingredients except the dark rum into a shaker with ice cubes and shake well. Strain into old-fashioned glasses half filled with ice. Top with the dark rum and garnish with maraschino cherries and a spear of fresh pineapple. Trader Vic's Scorpion Serves 8 1 1/4 cups silver rum 1 cup orange juice 1/2 cup lemon juice 2 oz orgeat syrup 2 oz brandy 2 cups ice cubes, plus additional crushed ice 8 gardenia or orchid blossoms, for garnish Combine rum, brandy, orange juice, lemon juice, orgeat syrup and crushed ice in an electric blender and pulse for a few seconds, until uniformly combined. Pour into a large pitcher. For each serving, fill a double old-fashioned glass with crushed ice, pour the mixture over top and stir well. Garnish each cocktail with the gardenia or orchid. Or to be true to the original Trader Vic's presentation, and serve the drinks in one big bowl with straws! Trader Vic's Crab Rangoon 36 pieces 1/2 cup fresh cooked crabmeat, drained and chopped 1/2 lb cream cheese, room temperature 1/2 tsp A-1 Steak Sauce 1/4 tsp garlic powder 3 dozen wonton wrappers 1 egg yolk, well beaten Vegetable oil, for deep frying Chinese mustard Chinese red sauce Combine the crabmeat with cream cheese, steak sauce and garlic powder in a medium bowl and blend to a paste. Refrigerate if not using right away. Set out 6 wonton wrappers at a time and place a heaping teaspoon of filling on each. Moisten edges of wrapper with egg yolk and gather corners at the top. Pinch edges together gently to seal. Heat oven to 200°F. Line a baking sheet with paper towels. Heat oil in wok or deep saucepan to 375°F. Add wontons in batches and fry until golden brown, turning often, about 3 minutes. Remove with a slotted spoon to the prepared baking sheet and place in warm oven while frying the remaining wontons. Serve hot with Chinese mustard or red sauce for dipping. Trader Vic's Rumaki Makes 8 This addictive appetizer is apparently of Japanese origin, but it first achieved popularity in Hawaii—and is now considered a "Polynesian" specialty. 4 slices bacon, halved crosswise 8 canned water chestnuts, drained 4 chicken livers, cut in half Soy sauce 1 tsp. grated peeled fresh ginger 1 tbsp. brown sugar Preheat oven to 400°F. Lay bacon on a cookie sheet and bake until cooked but not crisp, about 10 minutes. Remove pan from oven and drain off any fat, then blot bacon and pan with paper towels. Place 1 water chestnut in the middle of each piece of bacon, then top each with half a chicken liver. Place a drop of soy sauce, a pinch of ginger, and a sprinkle of brown sugar on top of each liver. Wrap bacon around water chestnuts and livers and secure with a skewer. Return pan to oven and bake until bacon is crisp and golden. Trader Vic's Barbecued Spareribs 8 servings The secret to these succulent spareribs is curing them quickly with a simple salt-and-sugar mixture. It makes the meat moist and juicy and, as an added bonus, gives it an attractive bright pink color. Baby-back ribs, as opposed to longer spareribs, are the perfect size for cocktail party nibbles. Ribs: 4 lb pork baby-back ribs - 2 racks 3/4 cup granulated sugar 2 tbsp salt Glaze: 1/2 cup hoisin sauce 1/4 cup soy sauce 1/4 cup Thai-style sweet chili sauce 2 cloves garlic, minced 2 tbsp minced fresh ginger 2 tbsp granulated sugar 1 tsp toasted sesame oil 1/2 tsp freshly ground black pepper 1/4 cup sesame seeds, toasted To prepare the ribs, combine the sugar and salt in a resealable plastic bag and shake to mix. Cut the racks into halves or thirds to fit inside the bag. Add ribs to bag and toss to distribute sugar mixture evenly. Seal bag and refrigerate at least 2 hours and up to 4 hours. To prepare the glaze, combine hoisin sauce, soy sauce, chili sauce, garlic, ginger, sugar, sesame oil and pepper in a bowl, whisking until smooth. Cover and refrigerate until ready to use. Preheat oven to 300°F. Remove ribs from the sugar mixture, pat with paper towels then arrange them on a foil-lined baking sheet. Brush both sides of the ribs with about 3/4 cup of the barbecue glaze, then cover loosely with plastic wrap. Let stand at room temperature 20 minutes, then remove the plastic and bake, basting with the pan juices every 30 minutes, until tender, about 1 1/2 to 2 hours. If the pan gets too dry and the juices begin to burn, add up to 1 cup water, scraping and stirring to dissolve the caramelized juices. Remove from oven and let sit, covered with aluminum foil, until ready to grill. Preheat an outdoor grill to medium and grill the ribs, turning and brushing with barbecue glaze, for about 25 minutes or until they become dark golden brown. Check often, as the sugar in the sauce can burn quickly. Transfer ribs to a cutting board and let rest 10 minutes. To serve, cut the racks into individual ribs and sprinkle with sesame seeds. Arrange on a platter or banana leaf, and decorate with some fresh tropical flowers for a Polynesian flair. Serve hot, warm or at room temperature. COOK'S NOTE: Prepare the ribs and bake as directed up to 24 hours in advance. Let cool and store in refrigerator. Let come to room temperature before grilling.

Trader Vic's Tiki Party!: Cocktails and Food to Share with Friends [A Cookbook] von Stephen Siegelman

With the sweet, sour, spicy and salty flavors that are traditional to Thai cuisine, tom ka gai soup is a party on your palate. It's a dish that I've been wanting to hack for years, but could not find a famous chain with a popular version. That is until recently, when Trader Vic's landed in Las Vegas at the Planet Hollywood Hotel and Casino. This upscale, worldwide Polynesian-themed chain adds eggplant to this soup where you would traditionally find straw mushrooms, and thinly julienned peppers where Thai chili peppers would usually be. Other than that the soup has the same traditional flavors of some of the best tom ka gai soups I have eagerly slurped up. For my Trader Vic's Tom Ka Gai soup recipe, you'll need to track down a couple stalks of lemongrass—a whole stalk is about a foot long. Cut each in half and get medieval on it with a kitchen mallet so the flavors are released into the soup as it cooks. Before serving the soup, you may want to fish out the lemongrass and the chunks of ginger, or you may be brushing up on your Heimlich maneuver.You might also want to try my spot-on re-creation of Trader Vic's Mai Tai.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

The Mai Tai was not invented in either Hawaii or Tahiti, but in California. Drink recipe creator, Victor Jules 'Trader Vic' Bergeron came up with the original recipe for a Mai Tai in 1944 while working as a bartender in the service bar of his Oakland restaurant, Trader Vic’s. Victor pulled a 17-year-old J. Wray Nephew Jamaican rum off the shelf and decided to use it because of its golden colour, medium body and rich pungent flavour. With the rum, Victor added fresh lime juice, orange curacao from Holland, a dash of Rock Candy Syrup and a dollop of French Orgeat, to give the drink a subtle almond flavour. He then added a generous amount of shaved ice and shook the whole drink vigorously by hand. The drink was then served in a 15-oz glass, garnished with half of the lime and a branch of fresh mint. “Trader Vic” Bergeron At the time the drink was created, Vic had a couple of friends visiting from Tahiti who happened to be sitting at the bar. Ham and Carrie Guild were the chosen guinea pigs for Victor’s new rum drink concoction. Apparently, Carrie loved the drink so much that she exclaimed in Tahitian, "Mai Tai-Roe Ae!" which when translated into English means "Out of this world — The Best!" It was at that moment that the Mai Tai had not only been born, but named. The original Trader Vic's menu The original Trader Vic's Scorpion served in a special bowl with a bunch of straws for sharing In 1953, Victor brought his wildly acclaimed Mai Tai to the Hawaiian Islands when he was asked by the Matson Steamship Lines to design their cocktail menu for the bars at their Royal Hawaiian, Moana and Surfrider Hotels. The Mai Tai was one of the many new drinks to be included in the bar service along with Trader Vic's famous Polynesian-style appetizers, which were known as Pupu, adopted from the Hawaiian word pū-pū, which meant a relish, canapé, or hors d'oeuvre. Served on a platter with a hibachi in the middle, the original pupu platter included Crab Rangoon, BBQ Spareribs, Crispy Prawns and Beef Car Siu. Trader Vic's Tiki Party cookbook with great tropical cocktails and classic pupu Inspired by memories of visiting Trader Vic's in London during the 70' and 80's, and visions of throwing my own Tiki Terrace Party next summer, I splurged and bought the Trader Vic's Tiki Party cookbook with lots of the restaurant’s best-loved tropical cocktails and after-dinner drinks and lots of recipes for pupus, tidbits, finger food, entrées, and desserts. All I need now are the grass skirts, Tiki lanterns and Don Ho's recording of Tiny Bubbles! The Original Trader Vic's Mai Tai Serves 4 8 oz 17-tear-old J. Wray Nephew Jamaican rum 2 oz French Garnier Orgeat 2 oz Holland DeKuyper Orange Curacao 1 oz Rock Candy Syrup Juice from 4 fresh limes Hand shake all of the ingredients and garnish with half of the lime shell inside the drink and float a sprig of fresh mint at the edge of the glass. Modern Mai Tai Serves 4 4 oz light rum 2 oz triple sec 1 oz lime juice 6 oz pineapple juice 6 oz orange juice 1 tbsp grenadine 2 oz dark rum 4 maraschino cherries and slices of fresh pineapple for garnish Pour all the ingredients except the dark rum into a shaker with ice cubes and shake well. Strain into old-fashioned glasses half filled with ice. Top with the dark rum and garnish with maraschino cherries and a spear of fresh pineapple. Trader Vic's Scorpion Serves 8 1 1/4 cups silver rum 1 cup orange juice 1/2 cup lemon juice 2 oz orgeat syrup 2 oz brandy 2 cups ice cubes, plus additional crushed ice 8 gardenia or orchid blossoms, for garnish Combine rum, brandy, orange juice, lemon juice, orgeat syrup and crushed ice in an electric blender and pulse for a few seconds, until uniformly combined. Pour into a large pitcher. For each serving, fill a double old-fashioned glass with crushed ice, pour the mixture over top and stir well. Garnish each cocktail with the gardenia or orchid. Or to be true to the original Trader Vic's presentation, and serve the drinks in one big bowl with straws! Trader Vic's Crab Rangoon 36 pieces 1/2 cup fresh cooked crabmeat, drained and chopped 1/2 lb cream cheese, room temperature 1/2 tsp A-1 Steak Sauce 1/4 tsp garlic powder 3 dozen wonton wrappers 1 egg yolk, well beaten Vegetable oil, for deep frying Chinese mustard Chinese red sauce Combine the crabmeat with cream cheese, steak sauce and garlic powder in a medium bowl and blend to a paste. Refrigerate if not using right away. Set out 6 wonton wrappers at a time and place a heaping teaspoon of filling on each. Moisten edges of wrapper with egg yolk and gather corners at the top. Pinch edges together gently to seal. Heat oven to 200°F. Line a baking sheet with paper towels. Heat oil in wok or deep saucepan to 375°F. Add wontons in batches and fry until golden brown, turning often, about 3 minutes. Remove with a slotted spoon to the prepared baking sheet and place in warm oven while frying the remaining wontons. Serve hot with Chinese mustard or red sauce for dipping. Trader Vic's Rumaki Makes 8 This addictive appetizer is apparently of Japanese origin, but it first achieved popularity in Hawaii—and is now considered a "Polynesian" specialty. 4 slices bacon, halved crosswise 8 canned water chestnuts, drained 4 chicken livers, cut in half Soy sauce 1 tsp. grated peeled fresh ginger 1 tbsp. brown sugar Preheat oven to 400°F. Lay bacon on a cookie sheet and bake until cooked but not crisp, about 10 minutes. Remove pan from oven and drain off any fat, then blot bacon and pan with paper towels. Place 1 water chestnut in the middle of each piece of bacon, then top each with half a chicken liver. Place a drop of soy sauce, a pinch of ginger, and a sprinkle of brown sugar on top of each liver. Wrap bacon around water chestnuts and livers and secure with a skewer. Return pan to oven and bake until bacon is crisp and golden. Trader Vic's Barbecued Spareribs 8 servings The secret to these succulent spareribs is curing them quickly with a simple salt-and-sugar mixture. It makes the meat moist and juicy and, as an added bonus, gives it an attractive bright pink color. Baby-back ribs, as opposed to longer spareribs, are the perfect size for cocktail party nibbles. Ribs: 4 lb pork baby-back ribs - 2 racks 3/4 cup granulated sugar 2 tbsp salt Glaze: 1/2 cup hoisin sauce 1/4 cup soy sauce 1/4 cup Thai-style sweet chili sauce 2 cloves garlic, minced 2 tbsp minced fresh ginger 2 tbsp granulated sugar 1 tsp toasted sesame oil 1/2 tsp freshly ground black pepper 1/4 cup sesame seeds, toasted To prepare the ribs, combine the sugar and salt in a resealable plastic bag and shake to mix. Cut the racks into halves or thirds to fit inside the bag. Add ribs to bag and toss to distribute sugar mixture evenly. Seal bag and refrigerate at least 2 hours and up to 4 hours. To prepare the glaze, combine hoisin sauce, soy sauce, chili sauce, garlic, ginger, sugar, sesame oil and pepper in a bowl, whisking until smooth. Cover and refrigerate until ready to use. Preheat oven to 300°F. Remove ribs from the sugar mixture, pat with paper towels then arrange them on a foil-lined baking sheet. Brush both sides of the ribs with about 3/4 cup of the barbecue glaze, then cover loosely with plastic wrap. Let stand at room temperature 20 minutes, then remove the plastic and bake, basting with the pan juices every 30 minutes, until tender, about 1 1/2 to 2 hours. If the pan gets too dry and the juices begin to burn, add up to 1 cup water, scraping and stirring to dissolve the caramelized juices. Remove from oven and let sit, covered with aluminum foil, until ready to grill. Preheat an outdoor grill to medium and grill the ribs, turning and brushing with barbecue glaze, for about 25 minutes or until they become dark golden brown. Check often, as the sugar in the sauce can burn quickly. Transfer ribs to a cutting board and let rest 10 minutes. To serve, cut the racks into individual ribs and sprinkle with sesame seeds. Arrange on a platter or banana leaf, and decorate with some fresh tropical flowers for a Polynesian flair. Serve hot, warm or at room temperature. COOK'S NOTE: Prepare the ribs and bake as directed up to 24 hours in advance. Let cool and store in refrigerator. Let come to room temperature before grilling.

The Mai Tai aka “King of the Tiki Cocktails” was created in 1944 by Victor Jules Bergernon better known as Trader Vic. Trader Vic along with Donn Beach (Don the Beachcomber) were the fathers of tiki culture as they each opened the first tiki bars in America (located in California) in the 1930’s. Legend has […]

Title: Trader Vic's Bartender's Guide, Revised Author/Editor: Trader Vic with Shirley Sarvis, Ed. Publisher: Doubleday & Co. Date: 1972 Format: Hardcover Condition: Good Condition Description: Shelf and handling wear to cover and binding, with general signs of previous use. Good clean unmarked copy. Secure packaging for safe delivery.

Trader Vic's Original Mai Tai Cocktail Recipe from HGTV

Make our Trader Vic's Slaw Recipe at home. With our Secret Restaurant Recipe your Slaw will taste just like Trader Vic's.

The Mai Tai was not invented in either Hawaii or Tahiti, but in California. Drink recipe creator, Victor Jules 'Trader Vic' Bergeron...

Mai Tai är en av de mest klassiska och populära drinkarna i världen. Drinken anses ha sitt ursprung i Oakland, San Francisco år 1944 och den...

Trader Vic on Commodities von Victor Sperandeo

Learn how to make the Fog Cutter.