What AreYou Drinking- Right Now? - Tiki Drinks and Food

M mikehooker Grand Member (3 years) Austin Joined: Jul 17, 2014 Posts: 1211	M mikehooker Posted posted on Tue, Jul 5, 2016 1:40 PM On 2016-07-02 00:45, nui 'umi 'umi wrote: Mike, I agree with your wife- that is a very ambitious bev menu. I admire your determination to please your guests. Let us know how it turns out, particularly interested in the “batch of Rum Barrels”. Rum BarRels are one of my faves. When you recover from the luau please let us know how you prepped the R B’s. Mahalo We pulled it off! Had about 18 guests and it all came together swimmingly. I wish I had taken some pictures of the food and drinks and people but I was in non stop work/host mode. Thankfully friends captured some of the moments for posterity. Here's the ambitious menu: The Rum Barrel recipe I made was based off the Mai Kai version which is in Taboo Table. It's delicious and easy to batch up. I multiplied the recipe by 12 and also replaced grapefruit with pineapple because some friends were on meds and cant have grapefruit. I cut back slightly on the pineapple as it can easily overpower the drink. Put it all in a 1.5 gallon glass pineapple drink dispenser we picked up at World Market. I had made 8 ice balls from molds which I put in the container figuring they'll melt and dilute slower than crushed ice. Worked like a charm. The reason for the coconut mojitos was because somehow, someway I ended up with a bottle of Sugar Island coconut rum, which actually isn't bad. Not artificial tasting like Malibu but still I didn't really have a use for it so decided to just use that as the base of a mojito and it worked really well! I upped the rum from 1.5 oz to 2 oz per serving to make up for the low alcohol content of the flavored rum. Mixed everything in a pitcher for people to help themselves. So I batched those two right before the party started, then made all the other drinks to order. Here I go... The Swizzle was the hit of the party with a couple people coming back for seconds and even thirds (they had designated drivers!). Made two communal bowls, both with Fogg Cutters from the Bali Hai recipe in the Total Tiki app. I doctored it a little including using orgeat in place of almond extract. While neighbors were setting off fire works, we had a show of our own. Good people, Good drinks. Good times. I had never worked a party like this with so many drink options and making single drinks to order. Usually if it's a large gathering I just make punches so I can enjoy the party more but gotta say it was a delight working behind the bar and serving them up for people. Really got a kick out of the reaction on people's faces after the first sip of a properly made mai tai.

On 2016-07-02 00:45, nui 'umi 'umi wrote:
Mike, I agree with your wife- that is a very ambitious bev menu. I admire your determination to please your guests. Let us know how it turns out, particularly interested in the “batch of Rum Barrels”. Rum BarRels are one of my faves. When you recover from the luau please let us know how you prepped the R B’s.
Mahalo

We pulled it off! Had about 18 guests and it all came together swimmingly. I wish I had taken some pictures of the food and drinks and people but I was in non stop work/host mode. Thankfully friends captured some of the moments for posterity. Here's the ambitious menu:

The Rum Barrel recipe I made was based off the Mai Kai version which is in Taboo Table. It's delicious and easy to batch up. I multiplied the recipe by 12 and also replaced grapefruit with pineapple because some friends were on meds and cant have grapefruit. I cut back slightly on the pineapple as it can easily overpower the drink. Put it all in a 1.5 gallon glass pineapple drink dispenser we picked up at World Market. I had made 8 ice balls from molds which I put in the container figuring they'll melt and dilute slower than crushed ice. Worked like a charm.

The reason for the coconut mojitos was because somehow, someway I ended up with a bottle of Sugar Island coconut rum, which actually isn't bad. Not artificial tasting like Malibu but still I didn't really have a use for it so decided to just use that as the base of a mojito and it worked really well! I upped the rum from 1.5 oz to 2 oz per serving to make up for the low alcohol content of the flavored rum. Mixed everything in a pitcher for people to help themselves.

So I batched those two right before the party started, then made all the other drinks to order. Here I go...

The Swizzle was the hit of the party with a couple people coming back for seconds and even thirds (they had designated drivers!).

Made two communal bowls, both with Fogg Cutters from the Bali Hai recipe in the Total Tiki app. I doctored it a little including using orgeat in place of almond extract. While neighbors were setting off fire works, we had a show of our own.

Good people, Good drinks. Good times.

I had never worked a party like this with so many drink options and making single drinks to order. Usually if it's a large gathering I just make punches so I can enjoy the party more but gotta say it was a delight working behind the bar and serving them up for people. Really got a kick out of the reaction on people's faces after the first sip of a properly made mai tai.

Post #765843 by mikehooker on Tue, Jul 5, 2016 1:40 PM