Post #227160 by The Granite Tiki on Mon, Apr 17, 2006 5:50 PM

Okay, we just finished trying it!

On the whole, this is a viable addition to any tiki bar drink menu.

For those that are concerned about it being too sweet, I don't believe it is. In fact, the lemon gives it a sour vibe.

I found that being exact was very important to this drink, which may be true of all great tiki cocktails. The first one we made, I may have had a little too much lemon and not enough cream of coconut. (The Coco Lopez I used did not mix very well) but on my second attempt, I used the more liquid portion of the Coco Lopez (bottom of the can) which mixed better, and created a better outcome.

I may disagree with Pappy's assertion to err on the side of less Molasses. Any less than the recommended one teaspoon and I think you wouldn't taste/smell the molasses enough.

I found the drink slightly too tart, due to the lemon. But keep in mind, I have a sweet tooth, and most of the time we're blending bananas with coconut rum and pineapple juice over here! The first tiki drink I invented had chocolate syrup in it!!!

The 151 gave it a nice kick without overpowering the overall taste.

That first stab I took at it (the one with too much lemon and not enough coconut)was easily remedied by adding some coconut rum to it.

I think my second attempt was pretty much what Pappy created.

A third attempt, which Kate mixed, used the blender and some more ice to make a kind of "Jungle Madness Smoothie" which tasted basically the same.

In closing, thanks for the new drink recipe Pappy, I'm buzzed.