A Disturbing Trend - Tiki Drinks and Food

C CincyTikiCraig Tiki Socialite Cincinnati, Ohio USA Joined: Mar 31, 2009 Posts: 467	C CincyTikiCraig Posted posted on Thu, Aug 6, 2009 1:26 PM Pablus, I have a recipe for our Cincinnati Chili which was given to my Mother by a member of the family that owns Empress Chili, which was the first chili parlour in Cincinnati and invented the chili. If you would like it I can PM it to you. St. James Amber (mixed with Appleton X/V) was my default everyday Mai Tai rum, so I'm bummed not to be able to get it any longer. I'm now using La Favorite Rhum Agricole Vieux and/or Neisson Rhum Agricole Réserve Spéciale, which Ed Hamilton imports to the USA. They are a bit more expensive than the St. James, but they are also 1 liters bottles so you are getting 33% more volume than St. James, so it evens out. Ed's rums are a little higher proof as well which comes through in my Mai Tai.

Pablus, I have a recipe for our Cincinnati Chili which was given to my Mother by a member of the family that owns Empress Chili, which was the first chili parlour in Cincinnati and invented the chili. If you would like it I can PM it to you.

St. James Amber (mixed with Appleton X/V) was my default everyday Mai Tai rum, so I'm bummed not to be able to get it any longer. I'm now using La Favorite Rhum Agricole Vieux and/or Neisson Rhum Agricole Réserve Spéciale, which Ed Hamilton imports to the USA. They are a bit more expensive than the St. James, but they are also 1 liters bottles so you are getting 33% more volume than St. James, so it evens out. Ed's rums are a little higher proof as well which comes through in my Mai Tai.

Post #475146 by CincyTikiCraig on Thu, Aug 6, 2009 1:26 PM