What's the worst tiki drink recipe you've found? - Tiki Drinks and Food

A AceExplorer Grand Member (8 years) Deep in the Jacksonville Flori-duh jungle. Joined: Apr 03, 2008 Posts: 2564	A AceExplorer Posted posted on Tue, May 27, 2014 8:53 PM On 2014-05-26 09:24, SoCal Savage wrote: Ace I'd be curious to hear your (and others) opinion on the Gold CUp. I remember when my friends and I hit it on the Grog Log our bartender warned us that it was going to suck. Ok, I made it and just finished it. Let me begin by sharing that I am not a fan of Pernod and not a big fan of Luxardo maraschino liqueur. When I saw that this drink requires a full teaspoon of Pernod, and a half ounce of maraschino, I figured I was gonna be in trouble right from the start. Two or three DROPS of Pernod is often too much in a drink. The secret of this drink, for me, was to measure exactly (Science!) and to shake the hell out of the drink. I did both, got my shaker so cold that I couldn't hold it any more. The result is that the drink was well-shaken AND picked up critical liquid volume which the raw ingredients alone do not provide. I used Appleton V/X for my gold Jamaican rum and a glass eye dropper (from the WalMart pharmacy aisle) for the almond extract. I ended up with a unique and pleasant drink, with many nice tiny bits of ice floating on the surface of the drink. It had a very nicely blended flavor. I was extremely surprised that the Pernod was so balanced out (negated?) by the other ingredient flavors. If anything was a little out of whack, it would have been the Luxardo maraschino was a little too strong. But this drink definitely did not suck. I would serve this to guests, but I would definitely take great care to prepare it the same way again. Many "craft" or traditional tiki drinks rely on fairly precise measurements to achieve a good balance. Many also rely on proper shaker technique. Too much or too little shaking, like blending, can hurt a drink. In this drink, you need to shake to dilute and mix the ingredients well enough. I think this is a shake-til-you-cry-uncle drink, you almost can't over-shake this one. I'd suggest giving the Gold Cup another try and see if it "opens up" a bit more for you. But I liked this enough that I'm definitely going to give it another try. Here's a photo of my first Gold Cup. It looks like homemade Falernum. Cheers!

On 2014-05-26 09:24, SoCal Savage wrote:
Ace I'd be curious to hear your (and others) opinion on the Gold CUp. I remember when my friends and I hit it on the Grog Log our bartender warned us that it was going to suck.

Ok, I made it and just finished it. Let me begin by sharing that I am not a fan of Pernod and not a big fan of Luxardo maraschino liqueur. When I saw that this drink requires a full teaspoon of Pernod, and a half ounce of maraschino, I figured I was gonna be in trouble right from the start. Two or three DROPS of Pernod is often too much in a drink.

The secret of this drink, for me, was to measure exactly (Science!) and to shake the hell out of the drink. I did both, got my shaker so cold that I couldn't hold it any more. The result is that the drink was well-shaken AND picked up critical liquid volume which the raw ingredients alone do not provide. I used Appleton V/X for my gold Jamaican rum and a glass eye dropper (from the WalMart pharmacy aisle) for the almond extract.

I ended up with a unique and pleasant drink, with many nice tiny bits of ice floating on the surface of the drink. It had a very nicely blended flavor. I was extremely surprised that the Pernod was so balanced out (negated?) by the other ingredient flavors. If anything was a little out of whack, it would have been the Luxardo maraschino was a little too strong. But this drink definitely did not suck. I would serve this to guests, but I would definitely take great care to prepare it the same way again.

Many "craft" or traditional tiki drinks rely on fairly precise measurements to achieve a good balance. Many also rely on proper shaker technique. Too much or too little shaking, like blending, can hurt a drink. In this drink, you need to shake to dilute and mix the ingredients well enough. I think this is a shake-til-you-cry-uncle drink, you almost can't over-shake this one.

I'd suggest giving the Gold Cup another try and see if it "opens up" a bit more for you. But I liked this enough that I'm definitely going to give it another try.

Here's a photo of my first Gold Cup. It looks like homemade Falernum.

Cheers!

Post #718403 by AceExplorer on Tue, May 27, 2014 8:53 PM