What AreYou Drinking- Right Now?

On 2015-03-12 12:24, kkocka wrote:

On 2015-03-11 20:41, mikehooker wrote:
Tonight, it's a Mai Tai done the way I love it.

Can I ask what your amount of the Clement Creole Shrub is? I've been getting curious to try it as I know the hype is likely justified. It substitutes the orange curacao, correct?

I used 1/2 oz in place of orange curacao. I only recently was able to find the Schrubb locally and had only used it in a mai tai along with Clement VSOP prior to this one but ED12/Appleton 12 is my next fave combo and I've always made that with shitty dekuyper in the past so figured I'd step this one up. It was nice but I think works a little better with the VSOP. Definitely a stronger flavor than the artificial stuff. I still need to experiment with it more. As you can see the bottle is still very full.

Had Mai Tai’s with my wife while playing rummy in the Sharkbite Bar. Then disaster struck! I spilled the last of the lime juice as I was gonna make us each a third.No mo limes either. Had to settle for a diet coke and Kraken. Things got worse-she won the game.
Cheers

Still meticulously working my way through all The Mai-Kai cocktails that now feature Hamilton rums from Guyana. Quite a few surprises and a few recipe changes coming soon. One of the major updates is the Special Planters Punch. This photo should give you a clue:

On 2015-03-14 00:53, Hurricane Hayward wrote:
Still meticulously working my way through all The Mai-Kai cocktails that now feature Hamilton rums from Guyana. Quite a few surprises and a few recipe changes coming soon. One of the major updates is the Special Planters Punch

Back in the 70’ Meyers had their recipe for planters punch printed right on the bottle. Even took a few people to court over the name “Planter’s Punch” We use to have the Myers planters punch at every chance during the summer months. Still make em in my SnakeBite Bar when I’m feeling lazy. I’m looking forward to your “special” .
Mahalo

On 2015-03-14 00:53, Hurricane Hayward wrote:
Still meticulously working my way through all The Mai-Kai cocktails that now feature Hamilton rums from Guyana. Quite a few surprises and a few recipe changes coming soon.

Do you think the new recipes will work just as well with Lemon Hart or is this a balancing act to recreate the same flavor of Mai Kai drinks with the taste of a different rum? Might be silly but I've still got ~10 bottles of LH151 stashed and enjoy your recipes that call for it. I don't necessarily feel the need to rush out and get Hamilton when it becomes available here since I'm perfectly content using LH. Just hope the old recipes aren't replaced so I'm forced to make the change.

Don't worry, they'll still work with Lemon Hart (or even Goslings). Just some slight tweaks. The current Planter's recipe calls for 80-proof Demerara. But I've since learned that it actually features 151.

Do you think the new recipes will work just as well with Lemon Hart or is this a balancing act to recreate the same flavor of Mai Kai drinks with the taste of a different rum? Might be silly but I've still got ~10 bottles of LH151 stashed and enjoy your recipes that call for it. I don't necessarily feel the need to rush out and get Hamilton when it becomes available here since I'm perfectly content using LH. Just hope the old recipes aren't replaced so I'm forced to make the change.

First time I’ve tried Mai Tai’s with !0 Cane and Myers. We bof liked em!
Cheers

Ok
U rock stars are makin me thirsty

Wahine: Sculpin

Right around the corner:

Zombie

3 rum scum

Cheers

On 2015-03-15 21:49, hang10tiki wrote:
3 rum scum

Hey Jon, Do you make this one at home? If so share the proportions my bruddah!
Here’s what I got so far-sounds like a good one.
Frankie's Three Rum Scum combines Hana Bay 151 proof rum, Sailor Jerry spiced rum and Cruzan coconut rum with Coco Lopez, falernum, orange juice and pineapple juice.
Mahalo, David

[ Edited by: nui 'umi 'umi 2015-03-17 00:21 ]

David- no, that was at Frankie's

Here yA go
This is the spousal units favorite Grog at Frankie's

Worst sound ever, slurp of an empty tiki mug through my straw!!!

[ Edited by: hang10tiki 2015-03-17 07:56 ]

Atomic Grog's tribute to Mai Kai's S.O.S.

This is a tasty drink! First made it with Velvet falernum which was really good, then made another with Fees which was a home run. I've never tried this at Mai Kai cuz it's on their mild menu but after hearing it's their take on a three dots and a dash I felt the need to give it a shot. So glad I did. It's not very strong so next time I might try making it 1 1/2 times the regular size and serve in a larger glass.

Oh, and Luxardo cherries, my new obsession.

On 2015-03-18 20:02, mikehooker wrote:
Oh, and Luxardo cherries, my new obsession.

Those Luxardos will set you back a pretty penny! Also...do you have Texas honey? :D

Re Three Rum Scum-Hang10
Tanks Jon, Gonna try em this evening.
Later

[ Edited by: nui 'umi 'umi 2015-03-18 21:34 ]

On 2015-03-18 20:19, kkocka wrote:

On 2015-03-18 20:02, mikehooker wrote:
Oh, and Luxardo cherries, my new obsession.

Those Luxardos will set you back a pretty penny! Also...do you have Texas honey? :D

I finally tried Luxardos at Peche a couple weeks ago and thought they were amazing. I've always hated the red dyed maraschinos and never use them for garnish or otherwise. These are amazing though. They had a giant tin at Peche behind the bar and told me their wholesale on that was like $160 so I knew they'd be pricey, But damn, a small ass container at my local liquor store was $18. I'm actually counting the cherries as I go along since it doesn't say how many servings there are cuz I want to know what it equates to per cherry so I know how frugal I need to be when serving company. "Hey, how 'bout a one... dot... and a dash?"

Texas honey is what we have locally. I'll be in FL in less than a month and will try to bring some back from there. Curious how much of a difference that will make when doing these Mai Kai tributes. H Hayward, do you know what brand they use?

On 2015-03-18 20:19, kkocka wrote:

On 2015-03-18 20:02, mikehooker wrote:
Oh, and Luxardo cherries, my new obsession.

Those Luxardos will set you back a pretty penny! Also...do you have Texas honey? :D

I got some last fall at Hi Times Costa Mesa, Calif. at about ten bucks for a 14 ounce jar I thought they were good-I bought em for my wife and she didn’t care for em.
Cheers

I paid $18 for the same size jar. I stood in the aisle for a good five min contemplating whether or not I should splurge. Glad I did this once but hope I can find em cheaper when these run out, which might be soon. Anyone know of any non liquor store chains or online outlets that may stock them for cheaper? Costco perhaps?

Mike, I paid $18 or $19 for the one I bought also. I got mine from BevMo. I really like these cherries and I use them whenever they are needed in a cocktail. They are far superior in taste to some of the other cheaper ones in the market.

Tasty Rum Barrels -used the Passionfruit syrup that I made yesterday.
Cheers

Texas honey is what we have locally. I'll be in FL in less than a month and will try to bring some back from there. Curious how much of a difference that will make when doing these Mai Kai tributes. H Hayward, do you know what brand they use?

Mike: Not really sure, but I'd expect it comes from the same purveyor who provides all the fresh citrus and juices, which leads me to believe it's almost certainly Florida honey. This is the brand I like, but I'm sure there are others just as good: http://www.goldsweetco.com/html/products.html

And regarding the S.O.S., glad you like it, but I've actually been toying with the recipe after having the drink a few times recently and noticing a bit stronger honey taste. Also, the 86-proof Hamilton Guyana rum gives it more of a kick. Try it with 3/4 ounce OJ, 3/4 ounce rich honey mix and 1/4 ounce Fee Brothers falernum. That might be closer to what you'll taste at The Mai-Kai in April.

Ti Punch using Dusquesne Agricole...btw, what's the consensus on the Duquesne? I'm new to Agricole and wondered what the general opinion was.

On 2015-03-20 01:12, Hurricane Hayward wrote:

And regarding the S.O.S., glad you like it, but I've actually been toying with the recipe after having the drink a few times recently and noticing a bit stronger honey taste. Also, the 86-proof Hamilton Guyana rum gives it more of a kick. Try it with 3/4 ounce OJ, 3/4 ounce rich honey mix and 1/4 ounce Fee Brothers falernum. That might be closer to what you'll taste at The Mai-Kai in April.

Looking forward to trying the revised recipe, but thus far I've been unable to find Hamilton rums in Austin. What would you recommend as the closest approximation? The only demeraras I have in my bar are El Dorado 12 and 15, which I believe are both 80 proof, and LH 151 which I've diluted down to 80 with success in the past. I suppose I can do the math to get that down to 86 to get that extra little kick the Hamilton provides, but I'm wondering, if I wanted to make this a stronger drink but maintain a similar taste profile, would using LH151 be out of the question?

While I await your expert input I shall enjoy this jet pilot...

Looking forward to trying the revised recipe, but thus far I've been unable to find Hamilton rums in Austin. What would you recommend as the closest approximation? The only demeraras I have in my bar are El Dorado 12 and 15, which I believe are both 80 proof, and LH 151 which I've diluted down to 80 with success in the past. I suppose I can do the math to get that down to 86 to get that extra little kick the Hamilton provides, but I'm wondering, if I wanted to make this a stronger drink but maintain a similar taste profile, would using LH151 be out of the question?

While I await your expert input I shall enjoy this jet pilot...

Mike, many of the El Dorado rums are just fine in place of Lemon Hart 80 in The Mai-Kai cocktails that call for 80-proof Demerara rum. The new 86-proof Hamilton rum is just a bit more bold than LH, which tends to be smoother. The diluted LH 80 is actually pretty darn good if you can nail the decanting process just right. When LH became unavailable and before Hamilton was available, The Mai-Kai used El Dorado Superior Dark, which is more straight-forward and less sweet than the popular 5- and 8-year-old rums, both great mixing rums. I did some taste-testing, and I can see why they did this. They needed a smokey rum that could play a supporting role, and the drinks already had a lot of sweetness to them. The 12- and 15-year rums are great rums, but they were probably just too pricey to be considered.

So to be historically accurate to what The Mai-Kai has served in the past, go with "diluted" Lemon Hart or El Dorado Superior Dark. If you don't have those options, I've had some good results with a mix of 2 parts El Dorado 5 with 1 part El Dorado 12. If you just want great taste, El Dorado 12 on its own is hard to beat.

Hopefully you'll be able to pick up some of the Hamilton rums at some point to try. Coincidentally and before I saw your post, I was giving the Jet Pilot a test flight with the 151 rum tonight ...

Last night made some Demerara Swizzle's using Hamilton-86 and Demerara Syrup.
Surprisingly smooth and tasty.

[ Edited by: jamoke 2015-03-25 13:44 ]

I’m inna rut! Made a couple of Rum Barrels to accompany our dinner of Huli Huli Chicken, Crab Rangoon and steamed Jasmine Rice. Made a couple more for after dinner and I am feeling em!
Cheers
Btw, first time that I’ve used imitation crab. Not near as good as Trader Vic’s Crab Rangoon but my wife is allergic to crab.

El Dorado Mai Tai

1 3/4 ounces El Dorado 12 year
3/4 ounce freshly squeezed lime juice
3/4 ounce Dry Curacao
3/4 ounce orgeat syrup
Shake with ice strain in crushed ice, garnish with mint.
very tasty.

This recipe came from Hurricane Howard's blog, scroll to the bottom.
http://www.slammie.com/atomicgrog/blog/2015/03/26/the-week-in-tiki-march-23-2015-trader-sams-grog-grotto-about-to-open-new-polynesian-village-resort-merchandise/

Doctor Funk with my first batch of homemade Hibiscus Grenadine, and Lost Spirits Navy Rum. Not quite as good as the Dr Funk I had recently at Don the Beachcomber in Huntingdon Beach, but The LS gives it a nice smoky flavor.

151 Swizzle, inspired by wupput's post on the Atomic Grog thread the other day. One of my favorite drinks I haven't made in far too long. Forgot how much of a punch 2 oz of LH151 packs.

Homemade variation of Bali Hai's new Paralyzing Pufferfish.

On 2015-03-26 20:36, bamalamalu wrote:
Homemade variation of Bali Hai's new Paralyzing Pufferfish.

Hi Bam, Can you please post your recipe for the Puffer?
Mahalo

Hi, sure! We've tried a few versions and it could use some more adjustments. We don't have all the same rums & other ingredients that Bali Hai uses (and aren't super skilled!) but think we got fairly close to the flavor.

Last night's was:
1 oz Gosling's Gold
1 oz Fugu Horchata vodka
1 1/2 oz pineapple juice
1/4 oz Auntie Lilikoi passion fruit syrup with coconut
1/4 oz lime
1/4 oz falernum (John D. Taylor's)

We started with 2 oz pineapple juice, but cut back. We tried with & without falernum. We've used El Dorado 5 year instead of Goslings, which was also good...

Bali Hai uses Ballast Point rum and also adds a 151 (Cruzan, maybe?), but the only one we have is Lemon Hart which of course has a different flavor, so we've just been omitting it (tried it once on a whim but didn't think it worked for this drink.)

I'm sure you can get closer to the Bali Hai version with some more educated substitutions, but we thought all the attempts we made were at least decent. Honestly, I think if you have the Fugu Horchata & pineapple juice, you've already got most of the flavors.

Cheers!

[ Edited by: bamalamalu 2015-03-27 17:35 ]

Mahalo Bamalamlu! Had my cocktail allotment for the night already. Gonna continue wid your experiment on Sunday evening when we get back from Redondo Beach. Gotta be fun!
Cheers to you and the T-Man!

[ Edited by: nui 'umi 'umi 2015-03-27 22:40 ]

Had a Rum Babalu and finished with a PainKiller.
Cheers

We selfishly look forward to having you perfect it! :)

Tried some Mai Tai’s using an orgeat that I have not used before. "Small Hands Foods". Nuttin noticeably special imho.
Cheers

Blueberry Mojito

My first bottle of Kohala Bay arrived today, so I'm taking the advantage to try it out with a Cobra's Fang, followed (probably) by a Mai Kai Cobra's Kiss

On 2015-03-31 19:15, Scaramouch wrote:
My first bottle of Kohala Bay arrived today, so I'm taking the advantage to try it out with a Cobra's Fang, followed (probably) by a Mai Kai Cobra's Kiss

Congrats on the KB. I grabbed two jugs last time I was in FL and enjoy using it in Mai Kai tributes. I highly recommend the Cobra's Kiss. I much prefer it over the Fang.

Vegas must stop

Zombie

Next stop

I asked, can u make it

He said, yep

Another

:)

On 2015-03-31 20:33, mikehooker wrote:
Congrats on the KB. I grabbed two jugs last time I was in FL and enjoy using it in Mai Kai tributes. I highly recommend the Cobra's Kiss. I much prefer it over the Fang.

Mike is right, Kohala Bay is available in Florida. My local Total Wine carries two or three Kohala Bay rums.

On 2015-03-31 21:59, hang10tiki wrote:

When did this become the ingredient list for a Donn Zombie? The one I had at Lei Low, which also referenced the original drink, similarly had apricot brandy, orange, and incorrect rum combinations when compared to the '34 original or other early variations I've seen. I didn't love it. And it didn't pulverize me. How was yours?