Modern Caveman Cocktails: Low Carb 'Paleo' Drink Recipes - Tiki Drinks and Food

LL Limbo Lizard Tiki Socialite Aboard the 'Leaky Tiki', Dallas Joined: Aug 24, 2006 Posts: 788	LL Limbo Lizard Posted posted on Tue, Aug 2, 2011 7:15 AM On 2011-08-01 08:35, jingleheimerschmidt wrote: How's that Monin sugar free sweetener taste on it's own? Have you tried stevia? It's good, and tastes like the bar syrup made by heating to a boil, where some of the sucrose is split into dextrose and fructose. It even has a little thickness to it, like gomme syrup. I've used it with good results in several drinks in which sugar syrup is a major ingredient - Whiskey Sours, Rangoon Gimlet, etc. I would say you might even go a little light on the amount you use, compared to the amount of regular bar syrup called for in a recipe. I haven't tried a Margarita, yet, but now that Swanky put it in my head, I expect I'll have to pick up a sack of limes and make a pitcher, this evening. Swanky's is a rather drier recipe than the recipe we use for making a pitcher to take to the hot tub. Ours does hold up well to dilution, though - important, since it takes a while to make it to the last one in the pitcher, if there's only two drinking. When mixing a batch size: 1 measure fresh lime juice 1 measure gold tequila ½ measure Triple sec (Monin sugar free) ¼ measure Bar syrup (Monin sugar-free syrup) lots of ice The Monin Sugar-free Triple Sec is thick and quite orange-y, and subs well for Triple Sec or Orange Curacao liqueurs. The Monin "O'free" Almond syrup works for orgeat. I think the Monin Sugar-free Pomegranate syrup has excellent flavor and intensity, but it's not as sweet as typical grenadine syrup (which is too sweet, sometimes). In fact, it has a little tartness, so you may want to use a little of the plain sweetener with it, in a recipe calling for grenadine. I've tried some of the Torani and DaVinci sugar free syrups, and was mostly disappointed. In general, they seem watery or dilute, compared to the Monin syrups. Also, some of the flavors are way off (Torani's Irish Cream, DaVinci's Kahlua). The Torani Coconut is OK, and I add a splash of heavy cream, when using it as a sub for Coco Lopez. [ Edited by: Limbo Lizard 2011-08-02 10:48 ]

On 2011-08-01 08:35, jingleheimerschmidt wrote:
How's that Monin sugar free sweetener taste on it's own? Have you tried stevia?

It's good, and tastes like the bar syrup made by heating to a boil, where some of the sucrose is split into dextrose and fructose. It even has a little thickness to it, like gomme syrup. I've used it with good results in several drinks in which sugar syrup is a major ingredient - Whiskey Sours, Rangoon Gimlet, etc. I would say you might even go a little light on the amount you use, compared to the amount of regular bar syrup called for in a recipe.

I haven't tried a Margarita, yet, but now that Swanky put it in my head, I expect I'll have to pick up a sack of limes and make a pitcher, this evening. Swanky's is a rather drier recipe than the recipe we use for making a pitcher to take to the hot tub. Ours does hold up well to dilution, though - important, since it takes a while to make it to the last one in the pitcher, if there's only two drinking. When mixing a batch size:
1 measure fresh lime juice
1 measure gold tequila
½ measure Triple sec (Monin sugar free)
¼ measure Bar syrup (Monin sugar-free syrup)
lots of ice

The Monin Sugar-free Triple Sec is thick and quite orange-y, and subs well for Triple Sec or Orange Curacao liqueurs. The Monin "O'free" Almond syrup works for orgeat.

I think the Monin Sugar-free Pomegranate syrup has excellent flavor and intensity, but it's not as sweet as typical grenadine syrup (which is too sweet, sometimes). In fact, it has a little tartness, so you may want to use a little of the plain sweetener with it, in a recipe calling for grenadine.

I've tried some of the Torani and DaVinci sugar free syrups, and was mostly disappointed. In general, they seem watery or dilute, compared to the Monin syrups. Also, some of the flavors are way off (Torani's Irish Cream, DaVinci's Kahlua). The Torani Coconut is OK, and I add a splash of heavy cream, when using it as a sub for Coco Lopez.

[ Edited by: Limbo Lizard 2011-08-02 10:48 ]

Post #600447 by Limbo Lizard on Tue, Aug 2, 2011 7:15 AM