Post #793647 by tikiskip on Fri, Mar 8, 2019 6:02 AM

AND people say they don’t have anything to add to TC well everybody eats and many drink, so you can add to this thread right here.
It could help a misguided new tiki bar find their way.

“I think the question isn't "can you taste it," but rather "can you taste its absence"?”

See now that’s a good point, but then that’s what I meant by a good blend in your ingredients.
Soung asked me what I put in my ham glaze and after I told him he said to add a small bit of Garlic powder, GARLIC POWDER!
In ginger ale, lemon, and candy ginger with a bit of Cayenne pepper Now Garlic powder too.

I do it that way every time now, too much Garlic powder and your FU%k*d, if you taste it you failed.

“generally speaking, sit down for a meal and by the end of it suss out exactly what was used”

I’m not that good at that but ok.
It’s best when you have a hard time knowing what is in something.
And I do put mint and lime in my Mai Tais almost every time.
We grow tons of mint just for that, I bet it may be hard for a commercial tiki bar to get and keep in the place on a day to day basis.
The Tropical Bistro had mint in every Mai Tai I ever got there, and they did not say they were some great fancy place.

“Where most of the newer tiki bars fall short for me is the hedging of bets”

You know I hate the word cultural appropriation, BUT this is kinda how I feel about tiki lite bars.
They steal our fake version of a Polynesian place and water it down misrepresenting it to others who then say “we went to a tiki bar”
I think it is so they can serve handcrafted cool drinks at high prices and become a tiki star Mixologist.

Maybe the tiki bar vision TCers have would not fly with the normal everyday customer these days.