Tiki Central / Tiki Drinks and Food
Recipe: Mahiki drink recipes
Pages: 1 16 replies
FM
fez monkey
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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.
MAHIKI 25ml Gold Rum Method BARON SAMEDI'S BREW 60ml Mahiki Grog (Light, golden, Demerara, overproof and anejo rum blend) Method JOLLY ROGER 65ml Mahiki Grog (Light, golden, Demerara, overproof and anejo rum blend) Method ULTIMATE MAI TAI 40ml Appleton Extra Method HONOLULU HONEY 50ml Gold rum Method RAROTONGA 40ml Woods 100 Method COCONUT GRENADE 40ml Gold rum Method |
CB
Chief Bartender
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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
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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
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Sat, Aug 30, 2008 10:51 AM
Coconut Grenade ! |
FM
fez monkey
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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!
Individual Cocktails BIG APPLEBERRY 60ml Cognac Method A FINE PEAR 40ml Poire William eau de vie Method ORCHARD SMASH 50ml Zubrowka Method BAJAN PEACH SMASH 50ml Mount Gay XO Method BLACK CHERRY ALEXANDER 30ml Cognac Method PINOT PUNCH 30ml Gin Method SHELTER FROM THE STORM 40ml English harbour 5yr old Method B AND B SOUR 35ml Cognac Method MELON HONEY CRUSH 30ml Manuka Honey 42Below vodka Method CABALLO LOCO 50ml Arrete Plata Method POACHED PEAR COLLINS 50ml Millers Westbourne Method WAYSIDE FIZZ 30ml Millers Westbourne Strength Method COASTAL KISS (serves 2) 100ml Light Rum Method 10CC Method VELVET VOODOO 40ml Arrete Reposado Tequila Method DRY DAQUIRI 50ml Havana Club Silver Dry Method THE WEEGIE 40ml Auchentoshan Three Wood Method BITTER AND TWISTED 40ml Miller’s Westbourne Strength Method PORT AND CIDER COBBLER 35ml Grahams LBV port Method CLUB COCKTAIL 50ml Havana 7year old Method HIBISCUS HIGHBALL 40ml Pisco Method CALE COSMOPOLITAN 40ml Finlandia Grapefruit Method LONDON FOG CUTTER 40ml Gin Method GOLDEN GIBSON 60ml Finlandia Vodka Method COLADA NUEVA 60ml Finlandia Mango Method WIBBLE 25ml gin Method AMBROSIA 50ml Havana 7year old Method GOOD TIME GIRL 40ml Finlandia Mango Method JADE GARDEN Method SILVER ANGEL Method SOUL HAPPINESS Method ENZONI 30 ml Gin Method ST LAWRENCE Method Party cocktails THE BIG CHILL PUNCH Makes 24 1btl Finlandia Vodka Method SUMMER OF LOVE Makes 18 1btl Finlandia Mango Method SOULSHAKERS RUM PUNCH Makes approx 50 drinks: Method HARVEST MOON PUNCH Makes 100 drinks Ingredients Method SPRING PUNCH Makes 24 drinks: Ingredients: Method SOULSHAKERS SANGRIA Serves 20: Ingredients: Method BLOODY BUFFET Serves 20 You should have: Method THE TAPASTINIS 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 Method |
BTH
Brenda's Tiki Hut
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Tue, Sep 28, 2010 2:21 PM
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
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Tue, Sep 28, 2010 2:47 PM
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: |
FM
fez monkey
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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.
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H
Hakalugi
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Tue, Sep 28, 2010 9:37 PM
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 ½ lb. Sweet cream butter Melt butter in a double boiler. ** For larger portions increase blending time proportionately. ** |
TM
Trader Magnus
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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
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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
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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: |
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MadDogMike
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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 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; 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
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Wed, Sep 29, 2010 7:50 PM
Some sellers, like Bee Folks have the 100% honey version which would avoid any issues with butter. I'm there there are plenty of similar sellers.
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MadDogMike
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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 |
BTH
Brenda's Tiki Hut
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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
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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 Method |
Pages: 1 16 replies