Some tiki drink tips - Tiki Drinks and Food

S Swanky Tiki Socialite Hapa Haole Hideaway, Knoxville, TN Joined: Apr 03, 2002 Posts: 5398	S Swanky Posted posted on Tue, Jul 11, 2006 11:29 AM It's common practice to firmly roll your citrus before you juice it. Easier than beating it up. I may be dispelling the mystery, but, in my opinion, the real reason for using crushed ice instead of cubed is you can pour an ounce less beverage in a glass of crushed ice than in a glass of cubed ice and fill it. Thus, you give the customer less drink for their money and they are none the wiser! Don Beach was a genius! My best drink tip, always double the recipe. Why? It makes the measurements easier (1/2 ounce which requires a table spoon, becomes and ounce which uses a jigger; 1 1/2 ounces similarly becomes 3 ounces...). It also allows a little more error room. The larger the batch, the better the batch, usually.

It's common practice to firmly roll your citrus before you juice it. Easier than beating it up.

I may be dispelling the mystery, but, in my opinion, the real reason for using crushed ice instead of cubed is you can pour an ounce less beverage in a glass of crushed ice than in a glass of cubed ice and fill it. Thus, you give the customer less drink for their money and they are none the wiser!

Don Beach was a genius!

My best drink tip, always double the recipe. Why? It makes the measurements easier (1/2 ounce which requires a table spoon, becomes and ounce which uses a jigger; 1 1/2 ounces similarly becomes 3 ounces...). It also allows a little more error room. The larger the batch, the better the batch, usually.

Post #242265 by Swanky on Tue, Jul 11, 2006 11:29 AM