Post #771129 by arcadiandj on Tue, Dec 13, 2016 6:36 PM

On 2016-12-10 22:24, LeftarmofBuddha wrote:
Haha, I do. I get a bit obsessive with my hobbies and interests. I've actually only been experimenting with tiki for about a year but I have learned a good bit in that time. I don't claim to be an expert but I know what I think tastes good. Glad I could be of help.

LeftarmofBuddha, do you then use it as dark Jamaican rum? And therefore use it in the same amount?

Hey, here in the Valley of the Sun/Phoenix area, we have a lovely little bar in Chandler called the Ostrich (in the basement of a Crust restaurant near the San Marcos hotel-they have done it up to look like a speakeasy, but truly, it is a fine craft cocktail establishment). They have a bartender named Maxton who says he was a bartender in New Orleans where he had his own tiki bar. Suffice it to say, I believe him. They have three tiki drinks on their menu including a Zombie and Mai Tai recipies, which are spot on. Relevant to this topic, they put the Hamilton Jamaican pot still in their Zombie in place of the gold Jamaican. I have really enjoyed each of the Zombies I have had there, and tried my own at home this evening: best Zombie I have made at home (I also put a lot more crushed ice in it-after watching Maxton pack ice into the glass). I will do this again, needless to say!

[ Edited by: arcadiandj 2016-12-15 04:02 ]