Post #544908 by Hurricane Hayward on Tue, Jul 27, 2010 9:35 PM

On 2010-07-27 16:15, BH wrote:
Wow, I thought this post had been left for dead! Thanks for the input, although I certainly remember the last Cobra's Kiss that I had (2009) being dark red, which is exactly the same color that my recipe generates. And if Mai-Kai has stopped using Demerara rum, what are they using in the 151 Swizzle? That tasted a lot like Lemon Hart to me. I'm just interested b/c Lemon Hart can be tough to source and it would great to find a suitable backup. FWIW, I find that Appleton V/X works perfectly in just about every good tiki recipe that I find. It is definitely my go-to rum for mixing.

BH,

Mai-Kai threads never die, they just get better with age (like the restaurant) ;>)

I'm unsure how you're getting a dark red drink with just a quarter-ounce of grenadine. I used the Sonoma brand and the result was a medium orange. What passion fruit syrup are you using? Most that I know of are orange (I use Finest Call and Auntie Lilikoi).

I spoke with Jeff Berry at this year's Hukilau and he bemoaned the fact that Demerara was no longer used at the Mai-Kai (he said the drinks were even better when they did, if that's possible). He says they use lots of Bacardi products, I'm afraid, but they seem to make the best of it. Perhaps that's Bacardi Anejo or maybe Gosling in the Cobra Kiss.

I can't say I've noticed a Demerara taste in the 151 Swizzle but now I've got to try that on my next visit, along with the two drinks discussed in this thread. All in the name of research, of course.