Some tiki drink tips - Tiki Drinks and Food

M mbanu Member Joined: Aug 02, 2005 Posts: 84	M mbanu Posted posted on Tue, Jul 11, 2006 10:47 AM Here are some I'd picked up, hopefully by reading this thread I can pick up some more. :) You get more juice from citrus if you smack them around a bit beforehand. You don't want to break the skin or anything, but you want the citrus to be squishy instead of firm when you take the knife to it. A lot of tiki drinks that call for a gold rum and a white rum aren't trying to turn you into a master blender. :wink: They're following an old trick of Don the Beachcomber's (I think) where you mix together different amounts of rum from the same distillery, one unaged (or as close as you can get) and the other extra-aged, so you can always get just the right amount of "aged" flavor without having to mess around with multiple bottlings of the same rum at different years. I use Castillo Silver and Bacardi 8 for this. So what are your tiki drink tips?

Here are some I'd picked up, hopefully by reading this thread I can pick up some more. :)

You get more juice from citrus if you smack them around a bit beforehand. You don't want to break the skin or anything, but you want the citrus to be squishy instead of firm when you take the knife to it.
A lot of tiki drinks that call for a gold rum and a white rum aren't trying to turn you into a master blender. :wink: They're following an old trick of Don the Beachcomber's (I think) where you mix together different amounts of rum from the same distillery, one unaged (or as close as you can get) and the other extra-aged, so you can always get just the right amount of "aged" flavor without having to mess around with multiple bottlings of the same rum at different years. I use Castillo Silver and Bacardi 8 for this.

So what are your tiki drink tips?

Post #242250 by mbanu on Tue, Jul 11, 2006 10:47 AM