Rock Candy (TV's) vs. Simple syrup - Tiki Drinks and Food

D DemeraraDrinker Member Kansas City Joined: Mar 28, 2007 Posts: 92	D DemeraraDrinker Posted posted on Sun, May 20, 2007 8:30 AM OK, I need to resurrect this thread. I make my Mai Tais with cane syrup instead of Rock Candy Syrup. I don't want to buy a 1 liter bottle of Vic's RCS to only use 1/4 oz per drink. I know that Vic's RCS is what is specified, but it looks like a lot of mixers from Vic these days look like corn syrup laced stand-ins for the real thing. Case in point: Navy Grog mix? It seems to follow the general trend to put everything in a bottle so it is cheaper and easier and usually sweeter (Pat O's hurricane mix comes to mind). I hate this trend. How do you bottle the lime oil that is abraded out of the skin with a muller? So coming from this mentality, I'm a little doubtful of Vic's RCS from a quality standpoint, not just cause I don't need a whole liter. I hear that RCS has a vanilla flavor to it. So could I make some RCS by putting some of my cane syrup in a bottle (no more than a pint) and put a vanilla bean in with it? Would that do it? I'd just leave the bean in there and use it (kind of like peppers in pepper vinegar). I keep vanilla beans in a jar at room temp, so would this syrup be OK at room temp? Is there more to Vic's RCS than vanilla? I also thought of trying Falernum (syrup with ginger, almond, lime) intead of RCS, but Falernum has a REALLY distinctive taste and may take the Mai Tai in the wrong direction. What do you all think?

OK, I need to resurrect this thread. I make my Mai Tais with cane syrup instead of Rock Candy Syrup. I don't want to buy a 1 liter bottle of Vic's RCS to only use 1/4 oz per drink.

I know that Vic's RCS is what is specified, but it looks like a lot of mixers from Vic these days look like corn syrup laced stand-ins for the real thing. Case in point: Navy Grog mix? It seems to follow the general trend to put everything in a bottle so it is cheaper and easier and usually sweeter (Pat O's hurricane mix comes to mind). I hate this trend. How do you bottle the lime oil that is abraded out of the skin with a muller? So coming from this mentality, I'm a little doubtful of Vic's RCS from a quality standpoint, not just cause I don't need a whole liter.

I hear that RCS has a vanilla flavor to it. So could I make some RCS by putting some of my cane syrup in a bottle (no more than a pint) and put a vanilla bean in with it? Would that do it? I'd just leave the bean in there and use it (kind of like peppers in pepper vinegar).

I keep vanilla beans in a jar at room temp, so would this syrup be OK at room temp?

Is there more to Vic's RCS than vanilla? I also thought of trying Falernum (syrup with ginger, almond, lime) intead of RCS, but Falernum has a REALLY distinctive taste and may take the Mai Tai in the wrong direction.

What do you all think?

Post #307613 by DemeraraDrinker on Sun, May 20, 2007 8:30 AM