Crystal Clear Photography
The Screaming Skull
from Tarantula's Tiki Lounge
Fort Worth’s first tiki bar in 50 years is slated to open in March in the burgeoning South Main District, at 117 South Main St. It comes from the team at nearby Boiled Owl Tavern: owner Autumn Brakeen, along with Steve Steward, Cody Raymond, Matt Day, and Jason Alford. “I’ve wanted to work at a tiki lounge for as long as I’ve been a bartender, and I started in 2002,” says Steward. “My first introduction to the culture and aesthetic was the Enchanted Tiki Room at Disneyland when I was 5, and while that’s obviously not a bar, it is a good gateway to find where all that gonzo tropical atmosphere came from.”
For this month’s recipe, Brakeen shares with us her recipe for the Tarantula’s signature drink, the Screaming Skull.
Ingredients:
1/2 ounce mezcal
1/2 ounce silver tequila
1 ounce white rum
3/4 ounce Coco Lopez
3/4 ounce pineapple juice
1/2 ounce simple syrup
2-3 drops jalapeño syrup
12 ounces crushed ice
Directions:
As the sun sinks into the ocean, face west and beseech the spirits of sky, sea, sand, and lava for the blessing to have a thrilling night, then combine all ingredients in a shaker and shake vigorously until the Coco Lopez is broken up. Then blend in a drink mixer and open pour into a skull mug. Garnish with a straw, pineapple wedge, and spent lime shell, topped with a crouton soaked in lemon extract. Dim the lights. Take a deep breath, and if the spirits are with you, blow a flame onto the crouton to set it ablaze, or use a match or lighter.
