Some tiki drink tips - Tiki Drinks and Food

CAA Chip and Andy Member Corner table, Molokai Lounge, Mai-Kai. Joined: Jul 13, 2004 Posts: 2277	CAA Chip and Andy Posted posted on Tue, Jul 11, 2006 4:03 PM On 2006-07-11 10:47, mbanu wrote: ... 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: ... It is more than that. Most drinks call for not just Light and Dark rum, but specify a Jamaican and a Martinique rum. The different distilleries using different canes grown in different soils and climates add quite a bit to the flavor of the rum, and therefore add quite a bit of complexity to the drink. And my tip... The important thing is the rhythm. You shouId aIways have rhythm in your shaking. A Manhattan you shake to a fox trot. A Bronx to a two-step time. A dry martini you aIways shake to waItzes. One more shaker tip, as soon as you are done pouring the drink, take the top off of your shaker. It is less likely to stick together that way.

On 2006-07-11 10:47, mbanu wrote:
... 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: ...

It is more than that. Most drinks call for not just Light and Dark rum, but specify a Jamaican and a Martinique rum. The different distilleries using different canes grown in different soils and climates add quite a bit to the flavor of the rum, and therefore add quite a bit of complexity to the drink.

And my tip... The important thing is the rhythm. You shouId aIways have rhythm in your shaking. A Manhattan you shake to a fox trot. A Bronx to a two-step time. A dry martini you aIways shake to waItzes.

One more shaker tip, as soon as you are done pouring the drink, take the top off of your shaker. It is less likely to stick together that way.

Post #242321 by Chip and Andy on Tue, Jul 11, 2006 4:03 PM