Post #277248 by Chip and Andy on Sun, Jan 7, 2007 9:01 AM

On 2007-01-05 20:30, thegreenman wrote:
...I chose cranberry cause I like it, no science or reasoning behind it.

Best reason there is. With the other ingredients this sounds like something where you could experiment with Cran-something blend and get a slightly different drink each time. Makes for a nice variety when sitting by the pool on New Years day....

...Oh and I altered it a bit to make it more rummy...

Music to my liver, I mean ears....

Is this drink too big?

Not sure there is such a thing. Most tiki Mugs are 10 to 14 ounces (or more) so this should top them off nicely.

What are the most often called for tiki drink adjunct ingredients (like orgeat, fassionola, etc...) It's hard to know what to get next.

Get everything! Like you said, one bottle at a time. If you are trying to stock a Tiki Drink Bar, you need (in no particular order).....

Bar Syrup (Collins Brand is the best and easiest to get. Or make your own)
Orgeat
Angostura Bitters
Honey (I like orange blossom, but the Honey Bear is handy too)
Falernum (you will have to order this on-line, I haven't found it in our area)
Passion Fruit Syrup
Pernod (or Ricard, or Herbsaint if you can find it)

and that is only the beginning. From there you can branch out with some of the more exotic modifiers, and then you start making your own flavorings, and then you become a drink geek like so many of us become,

and then the final stage......

You become a Mixologist.

There is no hope for you when you reach the final stage, no turning back.... (cue dark music, start fog machines, switch on VOX and say in deepest voice 'Join me on the dark side')