We’ve been laying low this month since Covid numbers are up and several close calls have been had. To entertain ourselves last weekend, we had a little tiki night for two. You may remember our Fondue Fun Fest and our Hasegawa Supper Club from 2020–this was like that but so much easier since we took some help from take-out this time!
We re-used decorations and our playlist from a past tiki party. It was pretty low-effort, I admit, but it really did give us something to look forward to. I love party planning and trying new cocktails, which is something I’ve really missed during the whole pandemic.
I got some craft orgeat for Christmas so I’ve been trying to use it up in cocktails I don’t get to make often. (I have made my own orgeat before, but I always end up with lots of leftover ingredients that go to waste.) So, we started out with Mai Tais before we realized that we didn’t have enough rum to make a second round of rum cocktails. (We hardly ever drink rum…we’ve had the same bottles for almost 10 years! Very excited to try something new soon!) I turned to the internet for some other ideas and found this recipe for Inside the Suns. It was as if the internet took a look at the back of my liquor cabinet and threw together some neglected bottles into a very tasty drink.
For our dinner, we made Pioneer Woman’s cashew chicken and we got fried rice and crab rangoon from a local Chinese restaurant. Now, I know what you’re thinking…”Isn’t this just Chinese food with tiki drinks?” I’ll leave you with this fascinating story that explains the connection.
kimberly ah 