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Note: Crab Rangoons can be frozen after step 2. Space them out on a rimmed baking sheet and place in the freezer until completely frozen, then transfer to a zipper-lock bag. They'll keep for up to three months. The 2... More

Note: Leftover sauce can be stored in the refrigerator in a sealed container indefinitely. For an even more tiki experience, serve the skewers on top of grilled pineapple slices with maraschino cherries.... More

In Vintage Spirits and Forgotten Cocktails, Ted Haigh shares this variation on Trader Vic's original Navy Grog. More

This individually-sized Scorpion was adapted by Jeff Berry and Annene Kaye for Beachbum Berry's Grog Log based on an original drink by Trader Vic from the 1950s. More

This Don the Beachcomber classic was created around 1941. As Paul Clarke notes on his blog, Cocktail Chronicles, the key is the combination of Angostura bitters and Pernod. More

Falernum, orgeat, and passion fruit syrup contribute the tropical flavors that make this tart rumless cocktail fit in with other tiki offerings. It's truly delicious. More

Note: You can add a few drops of red food coloring to the marinade if you want a deeper red hue on your ribs. Baby back ribs will work just as well as St. Louis-cut. You can cook ribs the... More

Note: Shrimp can be stored in the freezer after frying. Let them cool to room temperature, transfer to a large plate, then place in the freezer until frozen. Transfer to a zipper-lock bag and store for up to three months.... More