JOHN-O's Las Vegas (& Honolulu pg 8) Thread - General Tiki

K kahalakruzer Member San Juan Capistrano, Ca Joined: Jan 29, 2008 Posts: 318	K kahalakruzer Posted posted on Sat, Nov 27, 2010 2:31 PM On 2010-11-26 22:22, Hakalugi wrote: From Beachbum Berry's Blog: "the grand prize went to John Matsubara, executive chef of Azure restaurant on Waikiki. John was new to Tiki drink-making, but he understood that presentation is a big part of the genre. So he used a bong-like device to infuse his Mai Tai with hickory smoke, then took a crème brûlée torch to the sugared pineapple garnish." This article, "The Mai Tai Gets a Makeover" was also in Tiki Magazine, Vol.5 #3. I just wonder how the smoke really permeates the Mai Tai with an action that I'm assuming would only take a few seconds? Or is it more of an essence, like squeezing citrus peels over cocktails? Regardless, it sounds pretty interesting. We'll see next time, I suppose.

On 2010-11-26 22:22, Hakalugi wrote:
From Beachbum Berry's Blog:
"the grand prize went to John Matsubara, executive chef of Azure restaurant on Waikiki. John was new to Tiki drink-making, but he understood that presentation is a big part of the genre. So he used a bong-like device to infuse his Mai Tai with hickory smoke, then took a crème brûlée torch to the sugared pineapple garnish."

This article, "The Mai Tai Gets a Makeover" was also in Tiki Magazine, Vol.5 #3. I just wonder how the smoke really permeates the Mai Tai with an action that I'm assuming would only take a few seconds? Or is it more of an essence, like squeezing citrus peels over cocktails? Regardless, it sounds pretty interesting. We'll see next time, I suppose.

Post #566707 by kahalakruzer on Sat, Nov 27, 2010 2:31 PM