Saturday, 21 February 2015

Throw a Tiki Party in the Winter!

My friend Sylvia and I decided it would be fun to throw a Tiki inspired party during the winter to remind us of the beautiful sunny summer days ahead. Plus let's face it, it may be the closest we get to a beach for quite a while. Sylvia just started up her own full service florals business called Snapdragon Studio. Midwest Girls Society partnered with Snapdragon Studios to create a tiki themed  DIY floral workshop with friends and family. If you love what you see and would like to invite Snapdragon to put on one of these hands on workshops for you and a group please contact us at Plus if your looking for full service flowers for your upcoming event and live in the St. Louis area please contact us for a consultation. We would love to work with you! Here are some highlights from the party.

We provided each party guest with the tools, flowers, and containers to create their very own beautiful arrangements to take home with them. Sylvia provided the group with information on each flower available as well as some great tips and techniques for creating your own unique arrangement. It was so much fun to see how varied each ladies approach was. What a great way to spend an afternoon! 

No event would have been complete without some great cocktails and appetizers as well. I had always been intrigued by the retro era of the Tiki bar. Some of the most delicious cocktails were created out of this era and have become classics that remain relevant in the world of craft cocktails today. When choosing the menu we wanted to keep it simple with respect to the original tiki era while giving it a modern spin. 

Cocktail Menu

The classic Hurricane
Double Rum Spice (a Midwest Girl's original)


Rum and Coconut Glazed Grilled Shrimp
Crab Rangoon with Sweet Chili Dipping Sauce

Traditional Hurricane

Double Rum Spice

If you have a small bar, bakers rack, or buffet you can create a fun and tropical themed bar to set the mood for your party. Decorating the bar with fresh fruit is an economical way to create a tropical tiki theme without going way over budget. Also fresh flowers or air plants are also a nice touch along with any bar ware you have. I am really into trays and found this fun and tropical bamboo tray that I saved from years ago. Be creative and use things you have that can translate into a tropical theme. 


The Classic Hurricane

2 oz light rum
2 oz dark rum
2 oz passion fruit juice
1 oz orange juice
Juice of half a lime
1 tbsp simple syrup
1 tbsp grenadine
Orange slice and cherry for garnish 

  1. Squeeze lime juice into a cocktail shaker filled with ice.
  2. pour remaining ingredients into cocktail shaker excluding the garnishes.
  3. Strain into an iced filled fun retro tall glass, or a hurricane glass if you have one. 
  4. Garnish with a cherry and orange slice.
  5. Enjoy!
recipe curtousey of

Double Rum Spice  (A Midwest Girls original recipe) 

Lime juice of 1 lime wedge
4 oz dark rum
2 oz pear juice
2 oz home made cinnamon simple syrup
2-4 oz club soda 
1 lime wedge or other fruit for garnish 


  1. Fill tall glass with ice, squeeze lime into glass.
  2. Fill glass with remaining ingredients in the order they are listed above. Stir and garnish with a lime wedge or other fruit of choice.
  3. Enjoy! 

Making Cinnamon Simple Syrup (A Midwest Girls original recipe)

  1. Heat 1 cup of water over high heat with 2 cinnamon sticks until boiling.
  2. Add in 2 cups of brown sugar, stirring constantly, removing from heat immediately and let set up. 
  3. Pour into a jar once cool. You now have a great syrup to use in cocktails! 

Crab Rangoon

8 oz fresh or canned crab meat
8 oz cream cheese softened
1/2 tsp Worcestershire sauce
1/2 tsp soy sauce 
1/2 tsp fresh grated ginger
1/2 tsp fresh lemon juice
1 green onion minced
freshly ground pepper to taste
24 store-bought wonton wrappers (I used square ones)
1 tbsp cornstarch 
2 tbsp water
1 egg yolk
vegetable oil for frying (make sure to have two large bottles)


  1. In a large bowl combine all ingredients up to the wonton wrappers, blending to a paste. Taste for seasoning and set aside.
  2. Create wonton sealing mixture by dissolving the cornstarch in the water and add egg yolk, stirring until smooth. Set aside.
  3. Place a heaping tsp on each wonton wrapper. Dip your finger in the sealing mixture and lightly paint the borders of the wonton wrapper. 
  4. Enclose the mixture in the wrapper by folding over the the edges of the wrapper to create a triangle or crescent. I additional brought the points of the triangle together sealing with the mixture as well. Make sure to press down with finger tips to ensure the edges are well sealed. Repeat with the remaining 23 wrappers. 
  5. Preheat oven to 200 degrees F. Heat oil in a large heavy bottom pot until it reaches 350 degrees F, using a candy or frying thermometer. Work in batches and fry the wontons until golden brown, about 3-4 minutes. Drain the wontons on paper towels and keep warm in the oven while finishing the remaining batches. 
  6. Serve with Sweet chili dipping sauce (available at Trader Joe's and most grocery stores in the Asian food section)

Coconut Rum Glazed Shrimp 

2 lbs large shrimp   
1 can coconut milk
2 tbsp lime juice 
1/2 cup light brown sugar packed
1/4 cup dark spiced rum                                                       


  1. In a large bowl, combine the coconut milk, brown sugar, rum, and lime juice. Whisk until sugar is dissolved. Set aside half of mixture for the glaze. Add shrimp to remaining mixture still in the bowl. Gently coat all shrimp with the marinade. Cover and refrigerate for 1 hour.
  2. While shrimp is marinating, make your glaze by placing reserved mixture in a small saucepan over low-medium heat. Bring to a simmer and while stirring constantly, allow mixture to thicken slightly, reduced to about ½ - ⅓ cup. Remove immediately from heat.
  3. Remove shrimp from refrigerator and thread onto metal skewers or wooden skewers that have been soaked in water. Discard any remaining marinade. Grill shrimp over medium heat, about 2 minutes per side or until shrimp have turned pink. Remove from grill and brush shrimp with glaze. Turn skewers over and brush the other side with glaze. (I used a grill pan since it was so cold outside and this worked nicely)
  4. Enjoy!
recipe courtesy of Home Cooking Memories

We hope you are inspired to try out these fun recipes and throw your own tiki inspired party! 

Cheers from MWGS and Snapdragon Studios!

1 comment:

  1. My event coordinator knew well how to manage and juggle all the vendors and even helped me book them at a discount by combining their services (i.e. the decor rental company gave us a discount for using their DJ).