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What AreYou Drinking- Right Now?

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The Aku-aku Zombie. Pretty sure this is a repeat, but in my defense, it's a good drink.

Kevin


--
if it's not a little complicated, it's probably not worth it.
http://twitter.com/heylownine

[ Edited by: heylownine 2010-08-13 21:18 ]

W

The Tiki

It's nice and smooth, didn't expect much from a recipe I got off a bottle of Sailor Jerry's but I'm enjoying it quite a bit.

Now enjoying: Colonel Beach's Plantation Punch. Got a bottle of Coruba today and I aim to use it.

Kevin

T

Unfortunately, I had one of these -

and now I can't drink ANYthing...

Tastes like a liquid 8% alc. gingerbread man, very foamy, VERY sweet... hoolp

Just got my first homemade tiki mug out of the kiln and filled it with a
Trader Vic's Mai Tai... Wow it was the best one yet...

T

On 2010-08-18 01:08, Beachbumz wrote:
Just got my first homemade tiki mug out of the kiln and filled it with a
Trader Vic's Mai Tai... Wow it was the best one yet...

OK, now THAT is friggin' cool.

we had a Flamming Coffee Grog after dinner, followed by a Mai Tai, and now we're onto a 3 Dots and a Dash.

Scotch Mist. That is what grandpa called it. It is really a Rusty Nail.

Last night . . . "Suffering Bastard" from Remixed. I've never been a drinker of Gin; maybe had one or two gin drinks in my life, but I decided to try it. I used Beefeater London Dry Gin, E&J VSO*P brandy, Rose's Lime cordial and D&G Jamaican Ginger Beer.
Following the recipe exactly I found that the four ounces of ginger beer totally dominated over all the other flavors in the drink - but of course, I dank it anyway. I made another one and cut back by one ounce on the ginger beer but that effort had little effect . . . ginger beer still dominated over all the other flavors - but, not a bad drink after all and of course, I drank it.
I am most tempted to try the other two 'Bastard' drinks in Remixed - the Dying Bastard and the Dead Bastard - and I'm leaning more toward the Dead Bastard because it uses 1/2 ounce each of four different liquors; gin, Bourbon, brandy and light while the other ingredients remain the same - I think I'll still cut back the ginger beer by an ounce.

I'll report back later . . with a photo.

A

My beefed up version of a Dark 'n' Stormy.

I call it the Rogue Wave:

2 oz Goslings Black Seal
1/2 oz Fresh Lime Juice
1/2 oz Simple Syrup
1 dash Fee Bros. Old Fashioned Bitters

Blend with ice and fill with Ginger Beer.

Decided not to wait until later to make a "Dead Bastard" (it's 5:25 P.M. here anyway) . . . so I dug out my passed-down-from-my-father "Mai Tai" mug . . . now referred to as the "Suffering Bastard Mug" mixed 1/2 ounce each of : Wild Turkey Kentucky Bourbon, Beefeater London Dry Gin, E&J V.S.O.P. Brandy and Virgin Island light rum - keeping all the other ingredients the same except for the ginger beer which cut back to 3 ounces.

Now . . that's a good combination and the four different liquors blend together nicely and play well with the ginger beer. I'll be making more of these!

I bet you feel more like you do now now than you did when you came in.

GH

[ Edited by: GentleHangman 2010-08-27 14:43 ]

P
phinz posted on Fri, Aug 27, 2010 3:42 PM

360 Dirty Martinis, up, 2 olives.

A Beachcomber's Gold variation...in a Tiki Oasis 10 mug.

kevin

T

I'm a beer guy so its the one, the only -

I will be getting around to mixing some of these drinks I've read about but until that time comes; Beer is my drink of choice.


I love pastis, especially in summertime, but as a mixer they're a royal pain in the ass because their strong licorice flavor overwhelms practically everything. I finally found something that balances it out, coffee liqueur, and the combination is a lot tastier than you might think. The Bag of Filth is supposedly the New Zealand firefighter's drink of choice, hence the Maori mask in the photo.

1 oz. Pastis (Ricard)
1 oz. Coffee Liqueur (Patrón XO Cafe)

Fill glass with crushed ice. Pour liqueurs into glass. Pour all ingredients into a cocktail shaker and give it a rapid 3 second shake. Pour the contents back into glass. Garnish with rosemary sprigs.

H

London Sour, at Trader Vic Beverly Hills, about an hour ago. My first time, it was quiet tasty.

Blue Hawaiian's

W

The same thing I've been drinking all week, a Mai Tai.
I was making it with Tanduay rum and Bacardi select but tonight I'm trying out a mixture of Sailor Jerry and Captain Morgan Tatoo, it gives the drink an interesting flavor. (Not that the Mai Tai isn't usually interesting)

The Octopus.
Not a huge fan of this. I mean, it's not like I'm gonna throw it out or anything, but I expected it to be sweeter with the juices than it is.

Vesper.

W

Another Mai Tai with Captain Morgan Tatoo and Sailor Jerry.

A Mai-Tai... BUT... with a rum I've never used in it before, and I'm having some interesting results.

Picked up some Pyrat XO today because it's finally been knocked down to $20 here. For some reason, even though CA went with the $19.99 price tag almost a year ago, CO is just now catching up.

So... made my Mai-Tai as usual, but split the "dark" portion with half Coruba/half Pyrat XO. Just enough to get some of that deep funk of the Pyrat.

And you know what? This tastes closer to an Emeryville Mai-Tai than any other Mai-Tai I've ever made at home.

Now, I know they don't use straight-up Pyrat... but whatever they use (their TV's Mai-Tai rum, only available at the restaurants, right?), it's got the same sort of funk to it.

So, my rum mix tonight is 1oz Appleton Estate Reserve, 1/2oz Coruba, 1/2oz Pyrat XO.
And it is freakin' delicious.

On 2010-09-03 20:09, CucamongaChango wrote:
So, my rum mix tonight is 1oz Appleton Estate Reserve, 1/2oz Coruba, 1/2oz Pyrat XO.

I'd never thought of inviting the Pyrat into my Mai Tai, but I'm giving the mix above a try this evening.

Thanks!

kevin


--
if it's not a little complicated, it's probably not worth it.
http://twitter.com/heylownine

[ Edited by: heylownine 2010-09-04 07:53 ]

coffee!
mmmmmmmmmm!

G
GROG posted on Sat, Sep 4, 2010 9:34 AM

Grape juice for breakfast.

Donn's original '37 Planters Punch tonight!
WOO!

On 2010-09-04 07:53, heylownine wrote:

On 2010-09-03 20:09, CucamongaChango wrote:
So, my rum mix tonight is 1oz Appleton Estate Reserve, 1/2oz Coruba, 1/2oz Pyrat XO.

I'd never thought of inviting the Pyrat into my Mai Tai, but I'm giving the mix above a try this evening.

Thanks!

kevin

This combo is indeed pretty darn good. I don't know that I prefer it to a "1oz Appleton Estate, 1oz St. James Hors D'age" mix, but the Pyrat does give it an interesting "something different".

Great suggestion.

kevin

MAI TAIS!!!!

On 2010-09-04 20:20, heylownine wrote:

On 2010-09-04 07:53, heylownine wrote:

On 2010-09-03 20:09, CucamongaChango wrote:
So, my rum mix tonight is 1oz Appleton Estate Reserve, 1/2oz Coruba, 1/2oz Pyrat XO.

I'd never thought of inviting the Pyrat into my Mai Tai, but I'm giving the mix above a try this evening.

Thanks!

kevin

This combo is indeed pretty darn good. I don't know that I prefer it to a "1oz Appleton Estate, 1oz St. James Hors D'age" mix, but the Pyrat does give it an interesting "something different".

Great suggestion.

kevin

Thanks! Glad it worked out for you.
I have to play with my Mai-Tais to coax interesting stuff out of them as I'm a little on the cheap side and can't play too much with the $60+ rums. I've got the Appleton 12 Year, and do like that (the "Smuggler's Cove version"), but I am really more of a fan of the Vic's version. I found that just a touch of the Pyrat got me closer to that version than anything else so far.
I do get closer and closer to grabbing a nice Martinique at the liquor store, though.
One of these days, I'm gonna get that sucker.

On 2010-09-04 20:38, CincyTikiCraig wrote:
MAI TAIS!!!!

I made mine tonight with 1oz Appleton Extra & 1oz LaFavorite Rum Agricole Vieux. Simply outstanding dinks.

I think I'm gonna just have to finally break down and get some Martinique, dammit.

Scorpion Bowl from Steve Crane’s Luau

Followed up with a couple of Mai Tais. I used a dash of Smith & Cross in addition to the Appleton Extra. It made an excellent Mai Tai!

It's all snakebites, all the time tonight. Samoan Fog Cutter with diner, then 2 Cobra's Fangs (Don's mid-century version), then a Sidewinder's Fang. Sure, the Sidewinder is pretty mellow, but makes a good 4th drink, especially with homemade passion fruit syrup.

The seems to be as many Cobra's Fang recipes as Zombie recipes. I like the Grog Log edition, but the one I had recently at Trader Vic's really put the Pernod flavor at the forefront and the Grog Log edition was a bit more subtle. I might up the Pernod and drop the lime juice a bit next time.

Kevin

I find that I have to cut the lime in many of the Bum's recipes.
I mean, I love lime... but many of those drinks are just overkill will the citrus.
I likes to tastes mah rums.

S

A Mai Tai with this rum;

I've never heard of it, or seen it before. My friend bought me a bottle for my birthday and I have to say it's not as bad as it's label looks. For those wondering, Kelpies are a very intelligent breed of dog here in Australia commonly used on farms. As to what they have to do with rum, your guess is as good as mine.

chocolat/coffee martini with coffee grounds on top. The mint is just "stunt mint". not reaaly part of the drink.

W

Sleeping Giant

Conducting a scientific experiment, comparing the 1941 Q.B. Cooler recipe from "Grog Log" and the 1937 recipe from "Sippin' Safari" and "Remixed" (sorry, no photos).

The winner? 1937 by a comfortable margin. It's amazing how much it tastes like a Mai Tai with almost completely different ingredients.

Singapore Sling.
The first recipe in the "chapter".
Again, a little too much lime in the Bum's recipe for me.
Gonna cut it in half on the next one... that's gonna be made in like 2 minutes from now.

Rum Sidecar from the Vic's book.
Delicious.
Although, I did cheat and used V/X instead of "light Puerto Rican".

:wink:

I am drinking to Tiki-Kate.

:drink: :sheckymug: :drink: :sheckymug: :drink:

Erik the Red

I too will be drinking to Tiki Kate at the Tiki Ti!

W

I made a Navy Grog last night from "Remixed".

I had to make some substitutions and here's my recipe.

3/4 oz lime juice
3/4 oz white grapefruit juice
3/4 oz soda water
1 oz honey mix
1 oz Bacardi 8
1 oz Smith & Cross
1 oz ED 12

It was delicious!

H

from Trader Vic Bartenders Guide 1947

Davis Cocktail

1/2 oz Jamaican Rum
1 oz French vermouth
1/2 oz lime juice
1 dash grenadine
shake well with cracked ice; strain into chilled cocktail glass.

This one is for you Tiki-Kate. :(

S

My twist on a rum old-fashioned. Any rum but I just bought a bottle of Havana Club Anejo Especial, passionfruit syrup and orange bitters.


Tortuga

From Beachbum Berry's Remixed: an unlikely combination of Vermouth, Orange Curacao, and 2 kinds of 151 Rum. Absolutely delish.

W

Since my AC died and I live on Guam I had to make a special drink tonight to chill out with. So I turned my Olongapo Punch into an Olongapo Cooler by adding a bunch of ice.

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