Post #738363 by Kahuna Kevin on Fri, Feb 27, 2015 6:45 PM

Hey guys, you can substitute I just don't recommend blindly substituting ingredients, as would any professional bartender. Try to use a rum from the similar region if possible, otherwise yes, use a gold rum in place of another gold rum if that's all you have. My second volume and upcoming 3rd make this a bit easier by generalizing ingredients by region and color, plus the actual ingredients used when I created each drink are in (parenthesis) for exact 1:1 mixing.

If you are outside the US ingredients will definitely be more difficult to locate, as is with most Tiki drinks the Internet is your friend to locate and find ingredients. This is all spelled out in my books. I use top shelf rum and ingredients because the difference in a great cocktail are the sum of those base ingredients. Aged rum and quality liquor make a difference vs the idea of trying to hide poor quality rum with poor quality corn syrup mixers.

If you are looking for Tiki recipes tossing in Roses grenadine and bacardi silver, yep, you've definitely stumbled on the wrong cocktail book series. I take great pride, R&D time and personal investment differentiating my series and my drinks from the regular pack, and the majority of my readers overwhelmingly agree with the results. Again all this is mentioned in my descriptions... "Made with fresh ingredients, top-shelf rum and quality liqueurs..."

If you are domestic and need help finding ingredients, try BevMo.com, HiTimeWine.net, DrinkUpNY.com, K&L wine, etc. Again all of this basic info is in the 8 page introduction to my first volume. If you still need help finding something send me an email with a list and I'll try and help.

Regards,
Kevin

[ Edited by: Kahuna Kevin 2015-02-27 19:25 ]