Tiki Central / Tiki Drinks and Food
What AreYou Drinking- Right Now?
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Hurricane Hayward
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Wed, Jun 29, 2016 10:14 PM
Still savoring The Hukilau ... Brian Miller's Greedo in Paradise featuring Rhum Barbancourt, served at The Hukilau's High Tide on June 10 at the Pier 66 hotel. Recipe and review: The Week in Tiki * Mai-Kai Cocktail Guide [ Edited by: Hurricane Hayward 2016-06-30 20:22 ] |
TBD
The Below Decks
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Thu, Jun 30, 2016 9:05 AM
The Below Decks Sidecar! |
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hang10tiki
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Thu, Jun 30, 2016 9:05 AM
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hang10tiki
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Thu, Jun 30, 2016 1:47 PM
Attention: Ballast point Long Beach opens today Now open one in Vegas please |
TBK
The Blue Kahuna
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Thu, Jun 30, 2016 5:23 PM
Happy National Mai Tai Day brothers and sisters! Santeria Rum Magnifique! |
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AceExplorer
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Fri, Jul 1, 2016 7:12 AM
Last night for myself and three guests: Paper Plane In the background, from left to right: My bar "notebook" of things I'm trying and working on, what's left of the hors d'ouevres, top-down mixer tin, and the remaining thyme from "Once Upon A Thyme" drink. What a night! Surprisingly, now that its morning, I'm only a little groggy. The liver must be punished! |
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JenTiki
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Fri, Jul 1, 2016 7:34 AM
Last night in honor of National Mai Tai Day... |
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Tiki Phil
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Fri, Jul 1, 2016 9:04 AM
Puka Punch from Smuggler's Cove. One of the most complex tiki drinks I've ever tried. It came out great by following the recipe in the book. I never thought I could get that taste outside of Smuggler's Cove. Thank you for allowing me to have one on a weekday evening when I could have not gone to the bar! |
TBD
The Below Decks
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Fri, Jul 1, 2016 9:33 AM
The Below Decks Mai Tai---for National Mai Tai Day! |
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lunavideogames
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Fri, Jul 1, 2016 7:12 PM
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mikehooker
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Fri, Jul 1, 2016 9:43 PM
Been working on a menu all week for a luau we're throwing on Sunday. My wife says I'm being too ambitious because along with all of the food we're preparing I have planned a giant batch of Rum Barrels, a pitcher of coconut mojitos (to use up a bottle of coconut rum that mysteriously came into my possession), and then I'll be making Mai Tai's, 151 Swizzles, Fogg Cutters and Painkillers to order. That's not too much on my plate whilst hosting, right? Anyway, trying out a variation of the Swizzle mostly modeled after the Atomic Grog's V.4 and it's awesome. Hamilton 151 and 86 proof, Smith & Cross Navy Strength, fresh lime, homemade grenadine, Demerara and cinnamon syrups, plus Velvet falernum, fresh grated nutmeg and a cinnamon stick. Delicious. I usually use Lh151 and Kohala Bay as well as homemade falernum but whn entertaining a dozen or more people I skimp where I can so long as the end result is still yummy. And this one is excellent. |
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nui 'umi 'umi
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Sat, Jul 2, 2016 12:45 AM
Mike, I agree with your wife- that is a very ambitious bev menu. I admire your determination to please your guests. Let us know how it turns out, particularly interested in the “batch of Rum Barrels”. Rum BarRels are one of my faves. When you recover from the luau please let us know how you prepped the R B’s. |
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PalmtreePat
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Mon, Jul 4, 2016 11:58 PM
Found yellow grapefruits at the store today. Made navy grogs w/ a dash of oleo saccharum from the peel. |
TBD
The Below Decks
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Tue, Jul 5, 2016 8:51 AM
The Corner Door Rich Stuff! |
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mikehooker
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Tue, Jul 5, 2016 1:40 PM
We pulled it off! Had about 18 guests and it all came together swimmingly. I wish I had taken some pictures of the food and drinks and people but I was in non stop work/host mode. Thankfully friends captured some of the moments for posterity. Here's the ambitious menu: The Rum Barrel recipe I made was based off the Mai Kai version which is in Taboo Table. It's delicious and easy to batch up. I multiplied the recipe by 12 and also replaced grapefruit with pineapple because some friends were on meds and cant have grapefruit. I cut back slightly on the pineapple as it can easily overpower the drink. Put it all in a 1.5 gallon glass pineapple drink dispenser we picked up at World Market. I had made 8 ice balls from molds which I put in the container figuring they'll melt and dilute slower than crushed ice. Worked like a charm. The reason for the coconut mojitos was because somehow, someway I ended up with a bottle of Sugar Island coconut rum, which actually isn't bad. Not artificial tasting like Malibu but still I didn't really have a use for it so decided to just use that as the base of a mojito and it worked really well! I upped the rum from 1.5 oz to 2 oz per serving to make up for the low alcohol content of the flavored rum. Mixed everything in a pitcher for people to help themselves. So I batched those two right before the party started, then made all the other drinks to order. Here I go... The Swizzle was the hit of the party with a couple people coming back for seconds and even thirds (they had designated drivers!). Made two communal bowls, both with Fogg Cutters from the Bali Hai recipe in the Total Tiki app. I doctored it a little including using orgeat in place of almond extract. While neighbors were setting off fire works, we had a show of our own. Good people, Good drinks. Good times. I had never worked a party like this with so many drink options and making single drinks to order. Usually if it's a large gathering I just make punches so I can enjoy the party more but gotta say it was a delight working behind the bar and serving them up for people. Really got a kick out of the reaction on people's faces after the first sip of a properly made mai tai. |
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AceExplorer
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Tue, Jul 5, 2016 2:11 PM
Very nicely done, Mike! VERY nicely done! |
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nui 'umi 'umi
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Tue, Jul 5, 2016 8:14 PM
Wow Mike, you da man! I wish you were my neighbor. Well done! |
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nui 'umi 'umi
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Tue, Jul 5, 2016 8:23 PM
I feel like a piker after the Hooks last post. A couple of daquiri's using Papa’s Pilar Light. I like em mo betta wid Meyer’s Platnium or Blue Chair White. |
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PalmtreePat
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Wed, Jul 6, 2016 3:37 AM
We of the tacky shirt society salute you! |
TBD
The Below Decks
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Wed, Jul 6, 2016 8:28 AM
Corner Door Jesse Pink Gin! |
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kkocka
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Wed, Jul 6, 2016 10:09 AM
How's that Blue Chair? I figured all those bottles are garbage but I could be wrong. |
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nui 'umi 'umi
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Wed, Jul 6, 2016 11:42 PM
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The Below Decks
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Thu, Jul 7, 2016 8:02 AM
The Below Decks Navy Grog! |
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The Below Decks
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Fri, Jul 8, 2016 8:16 AM
The Below Decks Captain Vadrna's Grog! |
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Kraken007
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Fri, Jul 8, 2016 8:35 PM
French 75 |
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PalmtreePat
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Sun, Jul 10, 2016 5:19 PM
We had an array of snacks for dinner. Porp's scorpion (The Porp Scorp? Porpion?) was in request by all, lack of flaming ice cones notwithstanding. |
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howlinowl
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Sun, Jul 10, 2016 6:13 PM
Molokai Mike. Looks like my grenadine (1:1 sugar/pom juice) is a bit pale. Thinking of using some red food coloring to boost the color. What is everybody else using? howlinowl |
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PalmtreePat
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Sun, Jul 10, 2016 9:18 PM
I add hibiscus to mine, and I know alot of other people do too. It gives it really bold color and adds just a little bit of its own fruity flavor as well. |
TBD
The Below Decks
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Mon, Jul 11, 2016 10:26 AM
The Below Decks Jasper's Private Island! |
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JenTiki
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Mon, Jul 11, 2016 7:53 PM
Keeping it simple tonight with Fassionola and California sparkling wine. It's quite delicious. |
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Hurricane Hayward
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Mon, Jul 11, 2016 8:02 PM
I just whipped up tributes to two of the highlights of the Tiki Tower Takeover at The Hukilau: The Master Ninja from Beachbum Berry ... Captivation from Martin Cate ... Recipes forthcoming on The Atomic Grog along with more Tiki Tower Takeover coverage. |
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Tiki Drifter
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Mon, Jul 11, 2016 10:24 PM
Belated post of Mai Tai from the Bali Hai in San Diego at tonight's gathering: (flash fried shishito peppers in the background) |
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mikehooker
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Tue, Jul 12, 2016 8:38 PM
Recap of my last few days of drinking... Stiggins daiquiri. Impromptu trip to Lei Low for a few drinks. My Navy Grog on left. Friends Barefoot in the Sand on the right. Stiggins mojito for national mojito day. And best of all, Atomic Grog Swizzle. |
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nui 'umi 'umi
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Tue, Jul 12, 2016 11:31 PM
I had a “Yaaassss”, Plantation Pineapple Rum, Passionfruit syrup Lime juice and Tello’s Spice Mix No.1. Tello is the creator of this drink and the mix ingredients are not known to me. This drink is sublime. I’m trying to replicate his drink with a spice mix I put together. My wife had a “La Vie En Rose”. Very good but the Yaaassss was mo betta. Here’s the cover of their drink menu. The 1886 Bar is truly tiny and is in The Raymond Restaurant in Pasadena/So Pasadena Calif. The drinks are pricey (14 bucks each) but oh so good. |
TBD
The Below Decks
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Thu, Jul 14, 2016 8:55 AM
The Below Decks Grapefruit Rye! |
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JenTiki
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Fri, Jul 15, 2016 8:07 AM
Last night's drinks: #2 - Apple of My Eye at the Punch Room. This drink is intended for two people. I was alone. Yes, I drank the whole thing. It changes colors over time as the dried flowers on the surface rehydrate and infuse their color into the drink. It starts out this gorgeous amber color and is deep red by the time it's done. #3 - Callaloo Cooler at home in the limited edition of the Kuhiko mug from Smuggler's Cove. Last night was a good night of drinking! |
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AceExplorer
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Fri, Jul 15, 2016 8:21 AM
That's a very nice effect! There are so many good garnishes and practices at the places we all go to... Sadly we can only adopt a limited number in our home bars. I make a drink where I step outside, use a creme brulee tourch to light a small pile of apple wood chips on a 4" small iron pan, then place a Double Old-Fashioned glass over the top to smother the flames. This puts a nice smoky background into the glass. Can't remember where I learned that, but it is very unique and memorable when I have guests over and make it. |
TBD
The Below Decks
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Fri, Jul 15, 2016 8:23 AM
The Below Decks Hemingway Daiquiri! |
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AdOrAdam
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Sat, Jul 16, 2016 11:32 PM
Made a few drinks last night after a bit of a hiatus:
For me the drinks of the night were the Expeditions: Being short of Bittermens coffee liqueur, I used 1/4oz Tia Maria & 1/4oz Angostura bitters as a sub - even if it's not what was called for, it turned out well! I used Coruba & Buffalo Trace. I'm not usually a fan of bourbon & rum together in drinks but I'd go so far as to say this is the best I've tried - well worth checking out :) |
TBK
The Blue Kahuna
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Sun, Jul 17, 2016 1:36 PM
Been hitting the Mai Tais! Coruba Dark, St. James Amber Caribbean, Lattitude 29 Orgeat, Ferrand Dry Curacao,Demerara Syrup... totally dialed in and delightful! Aloha and okole maluna! The Blue Kahuna [ Edited by: The Blue Kahuna 2016-07-17 13:37 ] |
TBD
The Below Decks
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Mon, Jul 18, 2016 8:15 AM
The Below Decks Pulling Rank! |
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AceExplorer
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Mon, Jul 18, 2016 9:13 PM
I'm on my second Corpse Reviver #2. Sorry, no photo, cuz I'm drinking it without garnish while doing boring paperwork.... It's just a light yellow-colored drink in a martini glass. BUT... I made two of these last night with Lillet Blanc per the original recipe, and Grand Marnier instead of Cointreau and they sucked. Tonight I substituted the Lillet with Cocchi Americano and used Cointreau and the angels sang! This is important because Lillet Blanc has been "updated" to "more modern tastes" within the last 10 years or so, and it is no longer authentic tasting because they have dialed back (or eliminated) the quinine component. The Cocchi Americano is an aperitif and it comes very close to the original Lillet Blanc flavor profile and is therefore a better ingredient for the Corpse Reviver #2 than the modernized Lillet. Fans of the "Vesper" cocktail should take note. The updated Lillet Blanc does taste good though, so no complaints there, but it's no longer suitable for classic/historic cocktail recipes. Here's the Corpse Reviver #2 recipe I used, and I don't remember where I got the recipe. Cheers! CORPSE REVIVER #2 1 oz gin -- I used Bombay Sapphire specifically because its a bit sweeter than other London dry gins. 1 oz fresh lemon juice. 1 oz Cointreau 1 oz Lillet Blanc (better: Use Cocchi Americano because of its resemblance to the older version of Lillet Blanc before they took out the quinine.) Orange peel as garnish. Shake with ice, strain, serve in cocktail glass of your choice. (Martini, coupe, or DOF glass) |
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The Below Decks
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Tue, Jul 19, 2016 9:22 AM
The Below Decks Pegu Club! |
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The Below Decks
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Wed, Jul 20, 2016 9:14 AM
The Below Decks Bay Roc Special! |
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rummy_dearest
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Wed, Jul 20, 2016 7:31 PM
Knickerbocker- Appleton 12, Diplomatico Reserva Exclusiva, Chambord, Curacao, Lime juice [ Edited by: rummy_dearest 2016-07-20 19:35 ] [ Edited by: rummy_dearest 2016-07-20 20:48 ] |
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nui 'umi 'umi
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Wed, Jul 20, 2016 11:17 PM
Keeping it simple in this hot weather. Mojito’s, mojito’s and more mojito’s. |
TBD
The Below Decks
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Thu, Jul 21, 2016 9:10 AM
Sunny Spot Mai Tai! |
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nui 'umi 'umi
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Thu, Jul 21, 2016 11:05 PM
Started with a couple of Pegu Club Cocktail’s followed by a Mojito with blueberries muddled in and lastly a traditional Mojito ( no pic- I was outta focus). |
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