Ray's Mistake - Tiki Drinks and Food

R Rawim Tiki Socialite Palmdale, CA Joined: Aug 04, 2010 Posts: 125	R Rawim Posted posted on Wed, Apr 25, 2012 1:22 PM ickytiki The recipe you have come up with is scary close to my working recipe (Which I have been tinkering with for the last 6 months) It is away at home, but I put it up tonight so we can compare notes. I think there is a vanilla note. But I think that is easily fixed with just a few drops of vanilla extract, which can easily be added to any syrups used. I do have the same color issue as you have with the color. the hiram walker creme de almond really throws things off color wise. I noticed behind the bar Saturday the bottle of creme de noyaux was Bols which is still that bright red color. I can only then wonder if some amaretto is maybe used. in one of the mixes. because there is clearly an almond essence in the drink. orgeat/ creme de noyaux / amaretto....not sure, i figure they would go with whatever is cheapest which leads me to think commercial orgeat.

ickytiki

The recipe you have come up with is scary close to my working recipe (Which I have been tinkering with for the last 6 months) It is away at home, but I put it up tonight so we can compare notes.

I think there is a vanilla note. But I think that is easily fixed with just a few drops of vanilla extract, which can easily be added to any syrups used. I do have the same color issue as you have with the color. the hiram walker creme de almond really throws things off color wise.

I noticed behind the bar Saturday the bottle of creme de noyaux was Bols which is still that bright red color. I can only then wonder if some amaretto is maybe used. in one of the mixes. because there is clearly an almond essence in the drink. orgeat/ creme de noyaux / amaretto....not sure, i figure they would go with whatever is cheapest which leads me to think commercial orgeat.

Post #633740 by Rawim on Wed, Apr 25, 2012 1:22 PM