Posts Tagged ‘Thatch’

Scooped by Tiki Talk, and I’m a local!  Ahh well, I’ve been busy prepping for Tales of the Cocktail.  Here’s the skinny on the sweet new mug!

Thatch Tiki Bar will be hosting a party to celebrate the release of their new Marquesan Baby Eater Tiki Mug on July 1, 2009 at 4 p.m.  The mug is Designed and manufactured by Tiki Farm, based on the first of the bar™s vintage baby eater tikis.  You can see the inspiration for the mug behind Thatch’s Bar.

The mugs sell for $15; for an extra $5 they come filled with a new drink devised just for the mug.  The band Walking in Alaska will be showing up with some festive tunes around 8pm.  There will be a Tiki Outfit costume for a FREE mug, starting at 9pm.  Wear your brightest Aloha wear and boars teeth necklace!

I’ll be there, you should be too.

Thatch is located at 2733 NE Broadway, Portland, OR

My liver and I are still recovering from Martin and his lovely wife’s visit to our fair city.

A few of the highlights:

Great steaks, where Rare means Rare, at Ringside Steakhouse. The drink for that evening was the Monte Carlo. It’s sweet, tasty, and the Bénédictine just matches the sweetness of the Rye in a profound way.

Monte Carlo

• 1 1/2 Rye (Sazerac Rye recommended)
• 1/2 Bénédictine
• dash Angostura Bitters

Stir with Ice, strain into cocktail glass.

Clyde Common, at the Ace Hotel, has a rather amazing Whiskey and Bourbon selection, and makes an in-house Tonic and Ginger Beer. The Dark and Stormy uses freshly grated ginger, and the Gin and Tonic uses Hendricks with their home tonic and a few slices of cucumber. Both are fantastic, though the fresh grated ginger would drive my Dark and Stormy through the roof, as I’m prone to using Cock ‘n Bull Ginger beer.

Jake’s Famous Crawfish has been around since 1892, and still has the piss trough to prove it. Yes, under the bar lies a tiled trough and drain, because every moment counts when you’re out drinking. Had a damned decent French 75 there.

Learned a lovely technique on making Spanish Coffee at Huber’s. First, give a nice inch deep or so sugar crust on a white wine glass, fill with 151, and light the alcohol. Swirl the glass about to rotate the flames, baking the sugar a bit. Then, add a touch of triple sec, plenty of Kahlua, top with coffee, whipped cream, and nutmeg. It’s fantastic.

The ambiance at Thatch was fantastic as always, and the food a delight. The drinks though, leave much to be desired. A Tiki bar without passion fruit syrup, well… it just ain’t right! C’mon Robert, get it in gear! (prior to 08-13-08 this has been remedied!)

I can’t even finish this brief write-up I’m still so reeling. In the morning, I may just need another Brandy Milk Punch to set me right.

The rambling continues.

Just an amazing event this year all around.

SO many people to thank, so much fine rum drank, fun and fantastic all around.

Still recovering, so I’m working on the wrap-up, including the featured Drink Recipes! You can see some pics at the TikiKon Flickr Group.

Special thanks to Pyrat, Cockspur, Voodoo Doughnut, Sputnik Housewares, Munktiki, The Jupiter, Thatch, the Alibi, Rum Demon, all the organizers and the best people of all, the attendees. Thank you, from the bottom of my rum-soaked heart.