Recipe: Mahiki drink recipes

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FM fez monkey Tiki Socialite San Francisco Bay Area Joined: Jul 10, 2006 Posts: 205	FM fez monkey Posted posted on Fri, Aug 29, 2008 9:07 PM Mahiki is currently one of the top bars in London for the young and wealthy. Maybe you can't get there this weekend since you don't live anywhere nearby. Why not recreate it at your own home tiki bar? Here is the skinny on some of their house recipes. I was fortunate enough to stumble upon the website of a couple of gents calling themselves the SoulShakers who developed these drinks and were good enough to put the recipes online. The only downside for some is that the measurements and temperatures are in metric units. 30ml is approximately 1 fluid oz. 150C is approximately 300F. SV MAHIKI An interesting variation of the Champagne Punch using vanilla, pear and gold rum, it is the eponymous cocktail of Mahiki in Mayfair. 25ml Gold Rum 5ml Sailor Jerry's 15ml Pear Puree 10mlStrawberry Puree 25ml lemon juice 10ml Fraise de Bois 20ml Simple syrup 75ml Sparkling wine Method Shake and strain the first 7 ingredients over cubed ice in a tall Tiki mug, top with sparkling wine and garnish with a pineapple leaf. BARON SAMEDI'S BREW A hardcore celebration of a classic Tiki ingredient - honey cream which is equal parts of brown sugar, honey and unsalted butter blended together. A great drink to have if you only have time for a quick one. 60ml Mahiki Grog (Light, golden, Demerara, overproof and anejo rum blend) 20ml Honey cream 20ml lime juice 1 dash Angostura 60ml ginger beer 5ml absinthe Method Shake and strain the first 5 ingredients over cubed ice in a tall Tiki mug, top with ginger beer and a dash of absinthe, no garnish. JOLLY ROGER Our take on the classic rum lime and water naval combination, we stick to the large quantities of liquor but have tried making it a little more palatable with a dash of the captain’s brandy, bitters and falernum. 65ml Mahiki Grog (Light, golden, Demerara, overproof and anejo rum blend) 15ml Cognac 2 Lime chunks 15ml Lime juice 1 dash Angostura 20ml simple syrup 30ml water 5ml falernum Method Squeeze lime chunks, shake and strain over cubed ice in a large tankard, served with no garnish. ULTIMATE MAI TAI Short of using ultra expensive rum we have tried to create a drink that while less classically correct as some, is still a complex and exquisite drink. 40ml Appleton Extra 15ml Creole Schrubb Orange liqueur 10ml Orgeat 25ml lime juice 1 dash Angostura 3 chunks Pisco roasted pineapple 10ml Woods 100 Method Cut up a pineapple into skinless chunks and place in a roasting pan, dust with brown sugar, pour in 50ml Pisco and place in a low oven with the door open for five minutes, then raise to 150 degrees close door and roast for 20 minutes until the pineapple starts to break down and the sugar begins to caramelise. Once cool, muddle the pieces, add other ingredients except Woods, shake and strain over cubed ice in a double old-fashioned glass, float Woods 100, garnish with a fresh pineapple chunk, lime wedge and mint sprig. HONOLULU HONEY A super soft and sumptuously unctuous concoction, as seductive as the finest Polynesian temptress. 50ml Gold rum 20ml mango puree 40ml pineapple juice 20ml honey cream 20ml lime juice Method Shake all ingredients and strain into a Tiki Goblet, garnish with a hibiscus flower. RAROTONGA Super fresh highball with a blend of tropical flavours. 40ml Woods 100 1 slice Watermelon 25ml lime juice 15ml apricot brandy 5ml simple syrup 70ml Ting Method Muddle watermelon, shake and strain all the ingredients ‘cept the Ting over cubed ice into a tall Tiki mug, top with Ting and garnish with a large watermelon slice. COCONUT GRENADE A quick solution to party hordes, pre-make loads of these coconuts in advance to slake their thirst quickly. 40ml Gold rum 10ml Passionfruit syrup 1 dash Angostura 10ml lime juice 20ml water 1 coconut Method Drill a hole in the eye of a coconut and empty out the milk. Mix this with the other ingredients and pour back into the coconut through a straw. Chill in the freezer for 1 hour, shake and then serve.
CB Chief Bartender Member Sacramento, CA Joined: Jun 04, 2006 Posts: 128	CB Chief Bartender Posted posted on Sat, Aug 30, 2008 7:38 AM Coconut Grenade. Yum. We have fond memories of drinking one of these in London. Thanks for the recipes.
A alohacurrent Member Sacramento Joined: Jun 16, 2006 Posts: 238	A alohacurrent Posted posted on Sat, Aug 30, 2008 8:10 AM Thanks for posting these SV. Talk about precision mixing though. I thought Donn the Beachcomber's recipes were complex with an 1/8 ounce of this and a few drops of that. The Mahiki has 5/6 ounce of gold rum, 1/6 ounce of Sailor Jerry's and 5/6 ounce of lemon juice. I don't believe I have ever had the restraint to pour Sailor Jerry's in such quantity. I never thought I would use my metric jigger, but now I definitely am :wink:
V virani Tiki Socialite Volcanic area of France Joined: Sep 17, 2003 Posts: 1439	V virani Posted posted on Sat, Aug 30, 2008 10:51 AM Coconut Grenade ! I agree. I had the honour to taste a few of those before the opening of the bar, and man, I thought I didn't like coconut based drinks, but that one is a fantastic drink. Thanks for those recipes.
FM fez monkey Tiki Socialite San Francisco Bay Area Joined: Jul 10, 2006 Posts: 205	FM fez monkey Posted posted on Sun, Aug 31, 2008 10:20 PM Since those went over so well, I figured I'd add the rest of the recipes from the SoulShakers website. A little detective work reveals that four of these recipes - VELVET VOODOO, COLADA NUEVA, SOUL HAPPINESS, and SILVER ANGEL - are used at Trailer Happiness, also in London. (I'd be interested if anyone can match other recipes to other establishments.) There is also a collection of punches and such for large gatherings. Bottoms up! SV Individual Cocktails BIG APPLEBERRY A Match Classic from the forgotten mists of time. The best Cognac drink in the world in our humble opinion. 60ml Cognac 10ml simple syrup 60ml Clear Apple juice 1 string of redcurrants 3 grapes 1 blackberry 5 raspberries Method Muddle berries, add other ingredients, shake and strain over cubed ice in a Catalina glass and garnish with berries. A FINE PEAR Buzz (Toby) is a god of absinthe mixology and here is one of his finest creations, we named it though (badly!!!!) 40ml Poire William eau de vie 25ml Hapsburg Red 50ml Pear puree 25ml lemon juice 25ml sugar syrup 15ml apple juice Method Shake all ingredients and strain over cubed ice in a Catalina glass, garnish with a pear and apple fan. ORCHARD SMASH A variation on Pete Kendall’s Space Gin Smash from Trailer Happiness, this drink is a healthy way to get drunk. Pete’s original recipe is with gin; feel free to try that instead. 50ml Zubrowka 15ml Elderflower 5 red grapes 5 mint leaves 3 small lemon wedges 30ml fresh apple juice Method Muddle the fruits carefully, add other ingredients and shake well, strain over cracked ice in a chilled highball, garnish with mint, grapes and an apple wedge. menu BAJAN PEACH SMASH Great variant on Dale’s whisky peach smash that we feel tastes even better. 50ml Mount Gay XO 3 lemon wedges 20ml peach puree 25ml simple syrup 6 mint leaves Method Muddle lemons, add other ingredients, shake hard and strain over cracked ice in a double old-fashioned glass, garnish with a mint sprig and peach slice. BLACK CHERRY ALEXANDER A delicious alternative to a desert, boozy and moreish. 30ml Cognac 10ml Crème de cacao 10ml Crème de cerise 40ml Black cherry ice cream 10ml milk Method Shake all ingredients and strain into a chilled large martini glass. Garnish with shaved chocolate spirals. PINOT PUNCH A Drink to entice the unadventurous, soft flavours with a hint of acid combine to produce a perfect drink for a summers day. 30ml Gin 2 lemon wedges 20ml simple syrup 20ml Peach puree 6 mint leaves Method Muddle mint and lemons, add other ingredients and swizzle over crushed ice in a highball glass, garnish with a mint sprig. SHELTER FROM THE STORM A drink inspired by the Dark and Stormy and Dale’s Anejo Highball, the rum is vital, if you can get hold of some I can think of no finer use. 40ml English harbour 5yr old 15ml Creole schrubb 25ml lime juice 5ml Velvet Falernum Dash Angostura Top homemade ginger beer Method Shake and strain first five ingredients over cubed ice in a tall glass, top with homemade spicy ginger beer (although some available brands like Lion, or Luscombe Park will suffice), garnish with a pegged piece of candied ginger. B AND B SOUR Take the original PPS, and sour it. Hardly revolutionary, but still the drink that gets me out of more trouble behind the bar than any other, nearly every service. 35ml Cognac 20ml Benedictine 10ml simple syrup 25ml lemon juice 2 dash angostura Method Shake all ingredients and strain over cubed ice in a large rocks glass, garnish with a large orange twist. MELON HONEY CRUSH The perfect marriage of Manuka honey 42Below and fresh melon with chardonnay. 30ml Manuka Honey 42Below vodka Eighth honeydew melon 10ml honey syrup Dash lemon juice 60ml Chardonnay Method Muddle melon, shake with all other ingredients and strain over crushed ice in a tall glass, garnish with a thin melon slice. menu CABALLO LOCO Arrete tequila is fantastic tipple, and this cocktail seems to work particularly well with it. 50ml Arrete Plata 20ml lemon juice 10ml maple syrup 10ml simple syrup 30ml Fresh Pressed Apple juice Method Shake and strain over cubed ice in a large rocks glass, garnish with an orange twist. POACHED PEAR COLLINS Pear and anise are a fabulous combination, bolstered by the Miller’s to make a beguiling alternative to a basic Gin Tom Collins. 50ml Millers Westbourne 20ml simple syrup 3 poached pear pieces 22.5ml lemon juice Top with soda Method Poach 500g of pears in simple syrup with one star anise flower for 20mins. Cool and muddle 3 slices of pear, add other ingredients, shake and strain, top with soda and garnish with a pear fin slide. WAYSIDE FIZZ A quintessential English drink, hopefully made with homemade redcurrant cordial although commercial ones are available. 30ml Millers Westbourne Strength 20ml Plymouth sloe gin 25ml lemon juice 10ml simple syrup Top with soda 15ml redcurrant cordial Method Shake and strain over cubed ice in a Catalina glass, top with soda and drizzle the redcurrant cordial over the top. Garnish with mixed berries. COASTAL KISS (serves 2) A classic beachfront bar cocktail, soft and delicious. 100ml Light Rum 20ml Sailor Jerry's Half a banana 3 pineapple chunks 30ml pineapple juice 30ml Coco Lopez 5ml lemon juice Blue Curacao Method Blend all ingredients with crushed ice, serve in a large Tiki bowl with a spray of blue Curacao, garnish with a paper boat. 10CC A vodka version of this drink won its’ category at the 2006 Finlandia World Finals 50ml Tanqueray 10 Gin 20ml Lemon Juice 25ml Camomile Tea Syrup 4 Pieces Cucumber Top with soda Method Muddle the cucumber pieces (about 20mm of cucumber in total), add other ingredients, shake and strain over cubed ice, top with soda, and garnish with a cucumber slice. VELVET VOODOO One of the first drinks we ever created, still to be bettered in Tequila Tiki terms. 40ml Arrete Reposado Tequila 10ml Orange Curacao 15ml Apricot brandy 15ml lime juice 40ml Fresh pineapple juice 1 dash Angostura Method Shake and strain all ingredients over cubed ice in a hurricane glass, garnish with a pineapple leaf and slice. DRY DAQUIRI A fantastic drink by Kevin Armstrong, one of the best daiquiri variations I have ever tasted. 50ml Havana Club Silver Dry 20ml Lime Juice 5ml Passionfruit syrup 5ml Campari 15ml simple syrup Method Shake all ingredients with ice and strain into a large martini glass, garnish with an orange twist. THE WEEGIE Weegie is a semi derogatory term for a Glaswegian, normally with Pikey undertones. This drink was created for Auchentoshan, which hails from a Glasgow estate. 40ml Auchentoshan Three Wood 20ml Orange Curacao 10ml Orgeat 25ml lemon juice 30ml Pineapple juice 1 dash Angostura Method Shake all ingredients with ice, strain into a tall glass over cubed ice and garnish with a pineapple leaf. BITTER AND TWISTED One of our all time favourite drinks, Kevin Armstrong (Bitter Summer), Tom Ward (St. Thomas), Dick Bradsell (Wibble) and Vincenzo Errico (Enzoni) have all had a hand in creating this fabulous recipe. 40ml Miller’s Westbourne Strength 15ml Campari 10ml Lime juice 15ml Passionfruit syrup Quarter Pink Grapefruit Method Muddle pink grapefruit, shake all ingredients and strain over cracked ice in chilled highball glass. Garnish with a blackened grapefruit slice. PORT AND CIDER COBBLER A crazy concoction with its’ roots in Snakebite and Black with a (slightly) adult twist 35ml Grahams LBV port 3 pineapple pieces 100ml Henry Weston’s Vintage Cider Method Muddle pineapple wedges, shake with port and strain over crushed ice in a tall glass, top with cider, swizzle and serve. No garnish. CLUB COCKTAIL Just a Manhattan with rum, but the addition of a hint of maraschino syrup (not liqueur) works really well with the dryer styles of aged rum. 50ml Havana 7year old 12.5ml Sweet vermouth 10ml Dry vermouth 5ml maraschino syrup 2 dash Angostura Method Stir all ingredients over ice, strain into a martini glass, garnish with a discarded orange twist and a cherry. HIBISCUS HIGHBALL A blend of floral notes from Pisco and liqueur softened with homemade grenadine. 40ml Pisco 20ml Luxardo Maraschino 10ml grenadine 25ml lemon juice 5ml sugar 10ml egg white 40ml soda water Method Shake and strain the first 6 ingredients over cubed ice in a tall Catalina glass, top with sparkling water and garnish with a hibiscus flower. CALE COSMOPOLITAN Our update on the cosmopolitan, served at Tom’s Kitchen. If you don’t want to spend time making Seville orange syrup, a good Triple Sec will suffice. 40ml Finlandia Grapefruit 15ml Seville orange syrup 12.5ml lime juice Half a fresh Pomegranate Method Juice the pomegranate (a citrus press works well for this), shake and strain all ingredients into a large cocktail glass and garnish with a grapefruit twist. LONDON FOG CUTTER One of the few times we have made a drink with more than one base spirit, but this one really works, and is super strong to boot. 40ml Gin 15ml Dark Rum 20ml Cognac 10ml Passionfruit syrup 10ml Elderflower Cordial 10ml Camomile syrup 25ml lemon juice 40ml Apple juice Method Shake and strain all ingredients over cubed ice in a Catalina glass, garnish with an apple fan. GOLDEN GIBSON An update of the classic Gibson cocktail, showing the creative elements in any stirred up drink. We replaced the dry vermouth with sweet herbaceous liqueur, and produced our own marinated onions to pull all the flavours together. Cheers to the Jeveons for the basis for this recipe. 60ml Finlandia Vodka 9ml Benedictine Method A couple of days in advance take a jar of small silverskin onions in vinegar, add two teaspoons of brown sugar, 1 teaspoon of turmeric and a few saffron stamens, shake well and leave to marinate. Stir vodka and Benedictine over ice and strain into a frozen martini glass, garnish with a pair of the onions on a cocktail stick. (You can tell if they have marinated enough when the tips of the onions are deep red.) COLADA NUEVA A great demonstration of the frivolity and fun to be had in Tiki drinks, relaxing the rules a little bit. 60ml Finlandia Mango 15ml Mango Puree 15ml Coconut cream 50ml Guava juice Dash lime juice Dash grenadine Method Blend all ingredients together, pour into a hurricane glass, garnish with a pineapple wedge and a cherry. menu WIBBLE Possibly Dick Bradsell’s best ever recipe, a timeless classic. A Wibble will make you wobble, but you won’t fall over. 25ml gin 25ml sloe gin 25ml pink grapefruit juice Dash lime juice Dash lime juice Dash simple syrup Method Shake and strain all ingredients into a chilled martini glass, garnish with a lemon twist. AMBROSIA Sacha Petraske has been serving his customers a pre-cursor to this drink made with illicit Havana Club for many years now in all his bars under the moniker of the Honeysuckle. This is a simple variation relying the extra age of Havana 7. 50ml Havana 7year old 20ml Honey Syrup 20ml lime juice 1 dash Angostura Method Shake and strain all ingredients into a chilled large martini glass, garnish with an orange twist. GOOD TIME GIRL Alcoholic Solero ice cream, nuff said. 40ml Finlandia Mango 15ml mango puree 5ml passion fruit puree 10ml passion fruit syrup 50ml vanilla ice cream Method Blend all ingredients with a little crushed ice and pour into a chilled large martini glass, pour a thin spiral of mango puree on the surface of the drink and carefully draw radial lines with a straw to produce a web shaped design for garnish. JADE GARDEN 50ml Bombay Sapphire 15ml Jasmine tea syrup 10ml Elderflower cordial 20ml Lemon juice 30ml Apple juice Method Shake and strain over cubed ice a highball glass. Garnish with a lemon twist The jasmine tea syrup is simple to make. Make half a litre of tea using double the quoted amount of tea for a short time (you don’t want to stew it). Strain off the tea debris and add 1/2 kg of caster sugar and stir until it is dissolved. Next squeeze the juice of 1lemon into the mix and allow to cool. Tea syrup lasts 1 week refrigerated. SILVER ANGEL 25ml Vodka 10ml Apple juice 10ml Passionfruit syrup 5ml Peach liqueur top champagne Method Shake and strain into a chilled large martini glass, then top with the champagne. Garnish with a star shaped lemon twist. SOUL HAPPINESS 40ml good silver or reposado tequila 25ml Watermelon syrup 20ml lemon juice 2 dashes Orange bitters Method Shake and strain into a chilled cocktail or sours glass. Garnish with an umbrella The watermelon syrup, again simple to make. Take _ small watermelon and put the flesh through a sieve until you have extracted all the juice. Take the resulting juice and mix it with _ kg caster sugar and taste. The syrup should be thick and sweet, stir in the juice of one lemon and it is ready to use. Watermelon syrup keeps for one week in the fridge. menu ENZONI Created by the fabulous Enzo, M+HNYC 2001 30 ml Gin 30ml sloe gin 10ml Campari 10ml lemon juice 10ml gomme 3 red grapes 1 string redcurrants Method Muddle fruit, add ingredients and shake. Strain over Cubed ice a large rocks glass, garnish with an orange slice. ST LAWRENCE 50ml Woodford reserve 20ml light maple syrup 25ml lemon juice 5ml gomme 2 dash Angostura bitters Method Shake and strain all ingredients over cubed ice in a large rocks glass, garnish with an orange twist. Party cocktails THE BIG CHILL PUNCH Made famous as the fastest selling cocktail of all time over the last 2 years at the Big Chill, this is another great party drink that can easily be pre-prepared just like the spring punch above. With advancements in the London bar scene this cocktail can now be prepared with pre bought ingredients. For those not venturing to Selfridges though I have included a fresh fruit based one as well. Makes 24 1btl Finlandia Vodka 500ml Peach Puree (or blended flesh of 8 ripe peaches) 500ml Passion fruit Puree (or the contents 12 passion fruit The juice of 15 lemons 2btl D’Arbo Peach and Passion fruit syrup 100g caster sugar 2btl champagne or sparkling wine Method Mix all ingredients in a large punch bowl. Stir the purees first in with the syrups to amalgamate correctly. This can then be refrigerated until required. This mixture should be shaken over ice and strained into the tallest glass you have, then top with champagne. Garnish with a peach slice. SUMMER OF LOVE The best new summer idea in ages, wine and spirits in the same glass!! We wanted a drink that would have the appeal of a Pimms cup or a spritzer with a bit of a stealth kick. The drink uses red grapes as a sweetener cutting down on the quantity of refined simple sugars that are the health hazard of most cocktails. Any wine can be used but we find that a typical NZ Sauvignon Blanc is the best for its zingy character. Hope the fun is experimenting to find other similar drinks with ingredients to suit a particular bottle. Go on play! Makes 18 1btl Finlandia Mango Juice of 9 lemons 400g Red grapes 300ml passion fruit syrup (elderflower makes a different but still tasty drink if no passionfruit is available) 1ltr pressed apple juice 2btl Sav. Blanc Method Take all ingredients apart from the wine and crush them up in a large bowl. Cover and refrigerate for as long as possible. This allows the colour and tannins to make their way from the skins bringing a beautiful colour and more complex flavour. Just before service either shake a cupful of the mixture and pour over cubed ice and top with wine or add all ingredients to a cup of cubed ice and pour this more agricultural version into glasses. Both taste great, just depends on your time and shaking inclination. SOULSHAKERS RUM PUNCH This is one of the easiest party drinks; people can serve themselves with a ladle allowing you to spend more time hosting. Any rum can be used but it is great to have a blend of quality products. Makes approx 50 drinks: Ingredients: 1 bottle of quality light rum eg Havana Club 1 bottle of quality golden rum eg Mount Gay 1 bottle of quality dark rum eg Myers 1 bottle of quality over proof rum eg Woods 100 2 litres pressed pineapple juice 2 litres freshly squeezed orange juice 1 litre limejuice 1 litre of Guava juice (Rubicon) 1 bottle Cointreau 1/2 litre Simple Syrup 1/5 Bottle Angostura Bitters Method Throw all the ingredients into a big bowl and add any tropical fruits that are in season eg mango and passion fruit Add 1/2 kilo of ice and stir, keep in the fridge until the party kicks off and serve with glasses and an ice bucket full of ice, and a large ladle. If you fancy you can lay out cut fruits so your guests can imaginatively garnish their own cocktails. HARVEST MOON PUNCH This is a great winter cocktail for Halloween parties and carol singers. Easy to make and a great talking point we have gently adapted this recipe from Dale DeGroff. Makes 100 drinks Ingredients 1 bottle Quality Bourbon eg Woodford Reserve 2.5 litres of any cider eg Ye Olde English 3 star anise heads 3 cinnamon sticks 3 cloves The zest of one large navel orange (in large pieces) 150g Brown Sugar 2 green apples sliced Method Place all ingredients in your largest saucepan and simmer for 40 minutes. Don’t BOIL! Strain through sieve, replace the apple slices and serve in a hollowed out pumpkin, which acts like a thermos keeping the drink warm. Warms the heart and the fingers and is surprisingly alcoholic. SPRING PUNCH A party favourite designed to use up some of the dodgy sparkling wine that some people always bring to parties. Make the base in advance and top up with bubbly. Easy to make and a showstopper. Makes 24 drinks: Ingredients: 1 bottle of Vodka 0.8 litres fresh lemon juice 1/2 litre of simple syrup 0.4 litres cassis 1 punnett of fresh raspberries 2 bottles champagne Method Push raspberries through a sieve to obtain a coulis. Add all other ingredients apart from the champagne into the large punch bowl and stir with 1/2 a kilo of ice. When serving ladle over ice in your tallest glass and top with champagne. For full effect garnish with a lemon slice and a raspberry. SOULSHAKERS SANGRIA A twist on the classic sangria, using English mulled wine spices to make an all year round party winner, also gets rid of any excess red wine. Serves 20: Ingredients: 2 bottles of red wine, ideally big mellow merlots or Zinfandel 1 litre of freshly squeezed orange juice. Juice and zest of two lemons Zest of one orange 1/2 bottle of Cointreau 1 stick of cinnamon 3 cloves Method Cut up some oranges and lemons and stir with the other ingredients adding the spices in a spice bag. The longer you leave this the better it tastes. It can be made in the morning and kept in the fridge. Serve with a ladle and wine glasses. BLOODY BUFFET A great brunch idea or when recovering from an excess filled evening. Let your guests make their own bloody marys from a range of ingredients. You provide freshly made tomato juice and they do the rest. Serves 20 You should have: 8 Litres of tomato juice This is easy to make. In a food processor juice grape or plum tomatoes with their skins on but de seed them first. We like the texture the skins give but if you slightly blanche them first they can be easily skinned for a smoother juice. 3 bottles of good quality vodka eg Finlandia (some gin and tequila might also be useful) 1 bottle of Worcestershire sauce 1 bottle of Tabasco 200g fresh red ripe chillis deseeded and chopped 100g freshly grated horseradish 100g celery stalks 500ml lemon juice 500ml limejuice Freshly ground seas salt Freshly ground black pepper 1/2 bottle red wine 1/2 Fino Sherry 1 litre V8 juice If your budget stretches 1 litre Clam juice 50ml Wasabi 100ml Soya Sauce 100ml Balsamic Vinegar Fresh Basil Method Provide ice and mixing apparatus (a jug and spoon will be fine) Have celery and lemon or lime wedges to garnish and if possible a couple of dozen oysters for the ultimate hedonistic hangover cure. Simple syrup is easy to make take one empty bottle fill it half full with caster sugar and the another half with water, shake until dissolved that’s it….SIMPLE! THE TAPASTINIS As suggested by my great friend and associate Dr. J.C. we presented a series of ‘canapé cocktails’ to various clients and guests and they went down a storm. While polishing glassware I noted that some of our miniature coupettes looked a similar shape to the eponymous bowl and lid combo that is tapas. We wanted to make a selection of drinks that fulfilled both the eating and drinking requirements of a partygoer. What we came up with were the tapastinis, a selection of sherry washed vodka martinis featuring the most outlandishly delicious garnishes all made from Spanish produce. To recreate the effect chill the smallest martini glass you have, or buy some coupettes, a set of 12 is recommended. Makes 12 drinks 2/3 bottle vodka 1/2 bottle of a nice Manzanilla sherry (feel free to try your favourite even if is a different style) Olives, caper berries, sun dried tomatoes, Serrano ham, Chorizo, baby gherkins, almonds, and almost anything else nice. Method Build your garnishes first on cocktail sticks. Take the vodka and place it in the fridge with loads of ice cubes in a large pitcher, stir to dilute and set aside. Then wash the glasses in the sherry (no need to waste too much!) Place the garnish inside and then pour the cooled vodka mixture over the garnish. The coolest host in town. You bet.
BTH Brenda's Tiki Hut Member Sacramento Joined: May 02, 2006 Posts: 359	BTH Brenda's Tiki Hut Posted posted on Tue, Sep 28, 2010 2:21 PM On 2008-08-29 21:07, fez monkey wrote: HONOLULU HONEY A super soft and sumptuously unctuous concoction, as seductive as the finest Polynesian temptress. 50ml Gold rum 20ml mango puree 40ml pineapple juice 20ml honey cream 20ml lime juice Method Shake all ingredients and strain into a Tiki Goblet, garnish with a hibiscus flower. Been missing the Mahiki and I didn't have this one when I visited. Will make at home, but: What's honey cream?
H Hakalugi Special Tiki Central Agent Redondo Beach, CA Joined: Aug 10, 2004 Posts: 3465	H Hakalugi Posted posted on Tue, Sep 28, 2010 2:47 PM On 2010-09-28 14:21, Brenda's Tiki Hut wrote: On 2008-08-29 21:07, fez monkey wrote: HONOLULU HONEY A super soft and sumptuously unctuous concoction, as seductive as the finest Polynesian temptress. 50ml Gold rum 20ml mango puree 40ml pineapple juice 20ml honey cream 20ml lime juice Method Shake all ingredients and strain into a Tiki Goblet, garnish with a hibiscus flower. Been missing the Mahiki and I didn't have this one when I visited. Will make at home, but: What's honey cream? It's a combination of honey and butter. The book "Hawaii Tropical Rum Drinks & Cuisine by Don the Beachcomber" has a recipe for it which I don't remember off hand. More info here: http://www.tikicentral.com/viewtopic.php?topic=27474&forum=10
FM fez monkey Tiki Socialite San Francisco Bay Area Joined: Jul 10, 2006 Posts: 205	FM fez monkey Posted posted on Tue, Sep 28, 2010 9:08 PM Some time with a search engine reveals that Honey Cream describes either a specially crystallized version of honey that is spreadable or the same substance mixed with butter. It's also known as Whipped Honey, Honey Butter, and Honey Spread and sold commercially. I can't tell you which one is meant here. Add in the fact that British English often has the exact same but differently applied terms for related things (e.g. Paraffin in the UK means something quite different than in the US.) and the waters get muddied a little more. It sounds a lot like the confusion around Coconut Cream, Cream of Coconut, Coconut Water, etc. I'm interested seeing the recipe from the DTB themed book but it sounds as if you can by this off the shelf. fm (formerly SV)
H Hakalugi Special Tiki Central Agent Redondo Beach, CA Joined: Aug 10, 2004 Posts: 3465	H Hakalugi Posted posted on Tue, Sep 28, 2010 9:37 PM On 2010-09-28 21:08, fez monkey wrote: Some time with a search engine reveals that Honey Cream describes either a specially crystallized version of honey that is spreadable or the same substance mixed with butter. It's also known as Whipped Honey, Honey Butter, and Honey Spread and sold commercially. I can't tell you which one is meant here. Add in the fact that British English often has the exact same but differently applied terms for related things (e.g. Paraffin in the UK means something quite different than in the US.) and the waters get muddied a little more. It sounds a lot like the confusion around Coconut Cream, Cream of Coconut, Coconut Water, etc. I'm interested seeing the recipe from the DTB themed book but it sounds as if you can by this off the shelf. fm (formerly SV) Oh look what I found! According to the BARON SAMEDI'S BREW recipe found in the first post, their honey cream is equal parts of brown sugar, honey and unsalted butter blended together. :) That's definitely not the DTB honey cream mix but probably still quite good. As far as the DTB one, here's a revised DTB Honey Cream Mix recipe I just found. This actually replaces the recipe in the above mentioned DTB book. http://hawaiibeachcomber.com/id14.html For me, an "off the shelf" alternative would definitely be preferred.. ORIGINAL RECIPE for HONEY CREAM MIX Discovered in Don the Beachcomber memorabilia Replace recipe on Page 3 HAWAII Tropical Rum Drinks and Cuisine by Don the Beachcomber ½ lb. Sweet cream butter ½ lb. Honey ½ lb. Light cream Melt butter in a double boiler. Add cream. Heat mixture to 160° F. At the same time, heat honey in a double boiler to 160° F. Pre-warm the bowl of a blender by filling it with water to 120° F. Empty and dry the bowl and immediately transfer to it the butter-cream mix and honey. Blend at high speed for five (5) minutes. Allow to stand for ten (10) minutes. If there is no separation, re-blend for five (5) minutes. For larger portions increase blending time proportionately.
TM Trader Magnus Tiki Socialite Stockholm Joined: Aug 22, 2009 Posts: 102	TM Trader Magnus Posted posted on Wed, Sep 29, 2010 4:29 AM I had a Baron Samedi's Brew at Mahiki once, and there were lots of small butter lumps floating around.. so I guess they failed. It was kind of nice anyway, though. :)
M MadDogMike Grand Member (8 years) The Anvil of the Sun Joined: Mar 30, 2008 Posts: 11036	M MadDogMike Posted posted on Wed, Sep 29, 2010 6:21 AM "small butter lumps floating around" I can't imagine that butter would do anything else in a cold drink unless the alcohol dissolves it?
TM Trader Magnus Tiki Socialite Stockholm Joined: Aug 22, 2009 Posts: 102	TM Trader Magnus Posted posted on Wed, Sep 29, 2010 7:32 AM Here's a solution courtesy of Tiare (A Mountain of Crushed Ice) "The unfamous honey-cream -mix, with its problem of butter solids separation, there are different ways to try to solve it, i do like this: Warm the honey, sugar, butter to very warm, then let it cool a little but stay above room temp and dry shake first (without ice) and then add ice and shake real hard and fast and hope for the best. And dont look;-)" complete post: http://www.amountainofcrushedice.com/?p=1168
M MadDogMike Grand Member (8 years) The Anvil of the Sun Joined: Mar 30, 2008 Posts: 11036	M MadDogMike Posted posted on Wed, Sep 29, 2010 6:50 PM I was intrigued by this cold Honolulu Honey with butter in it and the ingredients were simple so I thought I'd give it a shot. I converted the metric recipe at the top of the post and come up with the following 1.7 oz rum 0.6 oz mango 1.3 oz pineapple 0.6 oz honey butter 0.6 oz lime First of all, those are awkward measurements, and it only comes to 4.8 ounces - that seems like a skimpy drink :D So I multiplied everything x 1.8 and come up with this; 3 oz rum 1 oz mango 2 oz pineapple 1 oz honey butter 1 oz lime I made the honey butter with 1 part each honey, butter, and brown sugar - melted it in the microwave and stirred it together good. I put the rum and the honey butter in the shaker without ice and shook it REAL good. I added the other ingredients and shook again, then added some ice and shook a third time. No floating fat particles, it all blended in :)
FM fez monkey Tiki Socialite San Francisco Bay Area Joined: Jul 10, 2006 Posts: 205	FM fez monkey Posted posted on Wed, Sep 29, 2010 7:50 PM Some sellers, like Bee Folks have the 100% honey version which would avoid any issues with butter. Their description: "Pure honey with the consistency of frosting. Made from Orange Blossom Honey" - 1 lb. $9 I'm there there are plenty of similar sellers. fm
M MadDogMike Grand Member (8 years) The Anvil of the Sun Joined: Mar 30, 2008 Posts: 11036	M MadDogMike Posted posted on Thu, Sep 30, 2010 8:47 AM That seems like cheating :lol: If you eliminate the butter, you could use just plain honey - the whipped honey has air incorporated in it, but that air would come out when it was dissolved in the other ingredients. Here's an explanaition I found about the butter Honey cream is made from butter, honey and sugar in Mahiki's Kitchen, and it beautifully adds extra length to drinks as it sticks to your palate and can also carry and lengthen flavours. Honolulu Honey is quite rich and heavy and would go very well as an after dinner drink. Origin: For Papa Jules, this is a true modernTiki drink. He likes to add an element of fattiness to the drink. One of the best ways is to add his honey cream (originally made for the first time by Don the Beachcomber in the 30s), but now all his!
BTH Brenda's Tiki Hut Member Sacramento Joined: May 02, 2006 Posts: 359	BTH Brenda's Tiki Hut Posted posted on Thu, Sep 30, 2010 2:35 PM Thanks for the help. I'm going to try at home and let you know the results.
RNR Rapa Nui Rich Member Pacific Beach, CA Joined: Aug 02, 2009 Posts: 20	RNR Rapa Nui Rich Posted posted on Sat, Oct 2, 2010 9:38 AM After doing the metric conversions and making my first Coconut Grenade, I was left wanting more drink than the recipe produced - it tasted great but hardly filled any of the coconut. Then I came up with a simple, but potent, solution. Since 10ml converts to roughly 1/3 oz, and since all measurements are 10ml, 20ml & 40ml respectively, all I needed to do was triple them and they came out to even ounce amounts and just about filled the coconut to the brim. So here is my revised, but potent, recipe: Coconut Grenade 4oz Gold rum 1oz Passionfruit syrup 3 dashes Angostura 1oz lime juice 2oz water 1 coconut Method Drill a hole in the eye of a coconut and empty out the milk. Mix this with the other ingredients and pour back into the coconut through a straw. Chill in the freezer for 1 hour, shake and then serve.

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