What AreYou Drinking- Right Now?

From the Punch Room in Charlotte

The Queen's Fall

The Saint - yes, that's a disc of thin almond brittle on top!

A friend brought a gift from the U.K., so I whipped up a Demerara Cocktail ...

http://www.slammie.com/atomicgrog/blog/2012/01/08/mai-kai-cocktail-review-the-demerara-cocktail-is-a-throwback-to-another-era/

On 2016-10-22 14:58, Hurricane Hayward wrote:
A friend brought a gift from the U.K., so I whipped up a Demerara Cocktail ...

http://www.slammie.com/atomicgrog/blog/2012/01/08/mai-kai-cocktail-review-the-demerara-cocktail-is-a-throwback-to-another-era/

Still shooting to be in SoFla come late December. If so, I hope to pop in to you and Suzin's casa for some yummy deliciousness.

Luv dem Saturns.
Cheers

Proof on Main (Louisville, Kentucky) Boston Sour!

Winner take Nutin

Barrel aged Negroni

Another barrel aged cocktail

On 2016-10-25 22:42, hang10tiki wrote:
Winner take Nutin

Hey Jon, Izzat white or pink grapefruit juice? I’m ready to make the WTN as soon as I finish smoking this syrup.
Cheers

David- sorry I couldn't see
Bartenders back was to me
Plus I think they left 1/2 the ingredients off da menu
Looked like he put about 8 different products in it

Sorry

The Below Decks Daiquiri!

After 3 years I finally raised four iddy biddy limes that yielded 1.5 ounces of juice.

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Hopefully next years harvest is a little more plentiful. First drink using said juice...

Stiggins Daiquiri
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Followed by Big Bamboo
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The juice is definitely more bitter than what I'm used to so will have to adjust recipes accordingly if that's what I'm to expect in the future.

Rest of my week in review...

Outriggers
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Was my first time using Plantation Barbados. I prefer Mt. Gay in this drink but still refreshing.

Don's Beach Planter
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Didn't care for this one very much. Perhaps I need a different brandy. That and the pineapple dominated and it didn't come across to me as "complex" as some Grogalizer users state.

2070 Swizzle
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I've revisited this a few times and it just doesn't sing like...

151 Swizzle (Atomic Grog V4)
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Yes, I broke out the Kohala Bay. What's the point of having nice things if you can't enjoy them?!

Mai Tai
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After only trying a couple drinks with the Latitude orgeat, I gotta say I prefer BG Reynolds. I'm sure with minor tweaks to the proportions I could make the Latitude stuff work just as good, but as a 1/1 swap in the Mai Tai's I've grown to love, it just doesn't get the right balance I'm looking for.

I'm thirsty. What's next?

Mikehooker what is your Mai Tai recipe? Always excited trying different balances of the same drink.

On 2016-10-26 15:37, mikehooker wrote:
After 3 years I finally raised four iddy biddy limes that yielded 1.5 ounces of juice.

Mike., Difficult to tell from the pix if those are under developed Persian or Large Mexican/Key Limes.If those are Persians, try feeding em as soon as you see the first blooms this spring. I give my citrus plenny water and fertilizer from Spring til late Summer. My Key Lime gives me lotsa fruit but I don’t use them in my drinks-Too bitter for me.
Cheers

I agree with nui 'umi 'umi -- Key Limes are too tart. Persians are the lime of choice. And yes to fertilizing, that's essential if you're not certain about your soil content.

My lime tree is very productive, and about 5 years old now. It took a beating from winds as Hurricane Matthew passed near our coast and I lost about 1/3 of my limes. So this will be a reduced yield year for me, but I'll still have more than I can possibly use.

By the way, I collected the fallen green limes and squeezed them and labeled it as "hurricane lime juice" just for fun.

By the way, I collected the fallen green limes and squeezed them and labeled it as "hurricane lime juice" just for fun.

And this is why I love you, Ace!

The Below Decks Sazerac! (And Yes, I violated the rule: Do NOT serve a Sazerac on the rocks.)

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Maybe it's just my taste for tart drinks (I tend towards less sweet, more sour drinks),but I prefer key limes, I feel like they have a richer "lime" flavor profile, and the acid cuts through the sweetness better. There's a variety called "giant key lime" that you can sometimes find trees of, the fruit is about twice the size of a standard key.

Managed to cross the Tiki Gold off my Tiki Ti list before I went back to my beloved Fog Cutters.

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On 2016-10-26 17:06, mmaurice wrote:
Mikehooker what is your Mai Tai recipe? Always excited trying different balances of the same drink.

Typically...

3/4 oz lime
1/2 oz orgeat
1/2 oz curacao
1 oz Jamaican
1 oz Martinique or Demerara

No sugar

Appleton 12 is pretty much my standard Jamaican. When I use Clement VSOP or Damoiseau VSOP I stick with either Senior Curacao or Pierre Ferrand. If I'm going with El Dorado 12 I sometimes use the Creole Shrub as my curacao. But I find it too intense to mix the Shrub with an agricole rum. I'm real happy with quality and flavor of the BG Reynolds orgeat and find that using 1/2 oz of it deems the added sugar/rich sugar syrup unnecessary.

I love experimenting with different rum combos but those are among the favorite. And these are the proportions I start with when experimenting with other combos.

On 2016-10-27 00:33, nui 'umi 'umi wrote:

Mike., Difficult to tell from the pix if those are under developed Persian or Large Mexican/Key Limes.If those are Persians, try feeding em as soon as you see the first blooms this spring. I give my citrus plenny water and fertilizer from Spring til late Summer. My Key Lime gives me lotsa fruit but I don’t use them in my drinks-Too bitter for me.
Cheers

The tree is supposed to be Persians. I was waiting for them to lighten in color but they started shriveling and getting harder so I figured I'd go ahead and pull them. I didn't expect to get any fruit at all this year because, following advice from Ace and some online sleuthing, I realized I wasn't doing proper fertilization or watering. And it was the end of the fertilization season by the time I learned how to care for it.

And for what it's worth, the tree is in a pot, not in the ground, We did that so we could bring it in during the winter but now I'm thinking the cold we get in Austin is probably not intense enough to kill the tree and perhaps we should go ahead and plant it...

On 2016-10-27 11:27, mikehooker wrote:
And for what it's worth, the tree is in a pot, not in the ground, We did that so we could bring it in during the winter but now I'm thinking the cold we get in Austin is probably not intense enough to kill the tree and perhaps we should go ahead and plant it...

Mike, another bit of info on what I do with my citrus in winter. We also get brief periods of very cold nights, and we can never be sure if it will harm our citrus here in Northeast Florida. So what I do is cover young trees with a canvas painter's tarp from Home Depot or Lowe's, then set out a kerosene lantern under the tree overnight. The lamp will burn for up to 11 hours before it needs to be refueled. My larger citrus trees get two lanterns and no tarp cuz they are too big for tarps. I use the Texsport brand lanterns because they are higher quality than the cheapie lanterns at WalMart and they cost very close to about the same price as WalMart. Last time I ordered these from Hardware World LLC.

We go to great lengths to protect our cocktail craziness, and it's totally worth it.

If you're worried about fire, for a potted tree, a set of incandescent Christmas lights wrapped around the base, with a tarp over is done as well for cold nights. Persian limes are hardier than key limes, similar to Eureka lemons, so they should be fine unless you get a few nights of hard freeze.

[ Edited by: ArchTiki 2016-10-27 15:32 ]

On 2016-10-27 11:27, mikehooker wrote:

On 2016-10-26 17:06, mmaurice wrote:
Mikehooker what is your Mai Tai recipe? Always excited trying different balances of the same drink.

Typically...

3/4 oz lime
1/2 oz orgeat
1/2 oz curacao
1 oz Jamaican
1 oz Martinique or Demerara

No sugar

Appleton 12 is pretty much my standard Jamaican. When I use Clement VSOP or Damoiseau VSOP I stick with either Senior Curacao or Pierre Ferrand. If I'm going with El Dorado 12 I sometimes use the Creole Shrub as my curacao. But I find it too intense to mix the Shrub with an agricole rum. I'm real happy with quality and flavor of the BG Reynolds orgeat and find that using 1/2 oz of it deems the added sugar/rich sugar syrup unnecessary.

I love experimenting with different rum combos but those are among the favorite. And these are the proportions I start with when experimenting with other combos.

Thanks. . .For us here we have 2 versions at home. We have the '44 and then we have the as served here at Trader Vic's in Atlanta.

Just in time for Hulaween, the latest update of The Atomic Grog's tribute to The Mai-Kai's Zombie ...

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Also retooled the back-story and added some new photos ...
http://www.slammie.com/atomicgrog/blog/2011/11/01/mai-kai-cocktail-review-the-theory-of-evolution-of-the-zombie/

Okole maluna!

The Below Decks Angel's Flight!

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On 2016-10-27 22:07, Hurricane Hayward wrote:
Just in time for Hulaween, the latest update of The Atomic Grog's tribute to The Mai-Kai's Zombie ...

Also retooled the back-story and added some new photos ...

Okole maluna!

Thanks, HH. Must... make... Zombie... tonight!!

Bird of Paradise. I’ll get back to some rum drinks someday.
Cheers

On 2016-10-28 20:03, nui 'umi 'umi wrote:
Bird of Paradise. I’ll get back to some rum drinks someday.
Cheers

Looks like I got you hooked on those! It's the Ramos Fizz that first got me into gin. I need to revisit the Bird of Paradise. Have you tried the Cream gin fizz in the tiki app? Simpler than the other two but still hits some of the same notes and texture.

Tonight I went out to my favorite bar in town, Small Victory, with a couple friends. Wish I'd taken more pics of the drinks.

This one I'm calling Mike's Special. Bartender Kelly whipped it up for me last time I went there after asking for something using Diplomatico Reserva and it was delicious. So I asked for it again. Grenadine, allspice, absinthe, falernum, bitters and more. Real tasty.
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And here's a Voodoo Grog.
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Last night - don't do what I did...

TWO classic 1934 Zombies back-to-back. They tasted so good that I drank WAY too fast and had both within 40 minutes or so. Needless to say, I had to lay down for an hour or so, then bade my guests goodnight after the movie we were watching and they left to go home. Went to bed immediately thereafter, and I made it ok until 5:30am and then had to drive the big porcelain bus. Felt great after that!!!

I'm surprisingly only a tiny bit under the weather this morning. Maybe the quality ingredients get the credit for that?

Sometimes I need a reminder to control my enthusiasm. This was that reminder.

Friday's Hulaween highlights ...

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First up, "Donn" orders a Don's Special Daiquiri (Special Reserve Daiquiri).

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Then, it's time for Donn's Pearl Diver (aka Deep Sea Diver).

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We're just warming up, so how about a round of 151 Swizzles?

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Time to go off-menu, with the brand new Chief Zabu cocktail. Very strong and rum-forward, equal to if not more potent than the Jet Pilot.

I was a costume contest judge, so I had to take it easy and wind down with a Colonial Grog (Samoan Grog) while we debated the merits of Beetlejuice vs. E.T. But at least there was a worthy winner: A Mai Tai and a Bottle of Rum ...
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Full recap of the shenanigan here: http://www.slammie.com/atomicgrog/blog/2016/10/30/photos-a-hauntingly-good-time-at-historic-mai-kais-8th-annual-hulaween-party/

Pumpkin pudding shots, er eating?
With spiked caramel topping and spiked whip cream.

HAPPY HALLOWEEN!!
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And Budweiser
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(¯*•..(¯•..¤(¯*•.(¯•..¤(¯*•.(¯•..TIKISKIP..•´¯).•´¯)¤..•´¯).•´¯)¤..•´¯)

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¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤Let Tikiskip light up your Halloween¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤

The Below Decks Negroni!

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Went to a Halloween party dressed as a tiki bar. I seved a Bajan Rum Punch. Bar was made from scraps. Tiki Head is paper’mach’e- I made it for Tiki oasis years ago . Frtankie did not attend the party

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[ Edited by: nui 'umi 'umi 2016-10-31 19:48 ]

Happy Halloween!
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Tonight I had a '34 Zombie with some fassionola added to make it extra bloody.
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And my week in review...

Grasshopper
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Cream gin fizz
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Rum barrel
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And some nameless concoction I'm working on.
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Tomorrow we leave for San Fran so I'm sure lots of drink pics to come!

My version of the Pi-Yi. From Phoebe Beach's book with some modifications for taste and ingredients.

Also featuring my "new" Hoshizaki Nugget Ice Machine just installed in the bar. A must have for any cocktail enthusiast.

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[ Edited by: mmaurice 2016-11-01 05:27 ]

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The Below Decks Pegu Club!

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Aku-Aku Zombie, my favorite

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In Maui with the missus enjoying our anniversary.

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Plantation House Plantation Tai.

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Leilani's Dig Me Daquiri (no idea why it's sideways, cannae fix it either!).

Any suggestions as to where I can find passion fruit syrup out here?!?!?

On 2016-11-01 13:54, HopeChest wrote:

Any suggestions as to where I can find passion fruit syrup out here?!?!?

http://www.auntylilikoi.com/where-to-buy.html

Hatchet Hall Canchancarra!

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Love the label

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But the beer: yuck

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:)

On 2016-11-02 20:03, hang10tiki wrote:

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:)

Jon, Dat’s So Funny!

[ Edited by: nui 'umi 'umi 2016-11-02 21:41 ]

[ Edited by: nui 'umi 'umi 2016-11-02 21:48 ]

On 2016-11-02 21:34, nui 'umi 'umi wrote:

On 2016-11-01 13:54, HopeChest wrote:

Any suggestions as to where I can find passion fruit syrup out here?!?!?

HC, Try making your own.So easy and tasty. Browse the “perils of passionfruit”thread under Tiki drinks and food.
Cheers

[ Edited by: nui 'umi 'umi 2016-11-02 21:41 ]

Hatchet Hall Winter Cooler

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Incredibly unseasonable weather here in the UK - it was 62 F so time for a new drink - we settled on Tradewinds and what a good choice it was.Made enough Coconut syrup for 4 drinks and that was enough to get the evening started.
Regards,
Mark.

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Lavish 88, these cocktails look delicious.

The Wallace Acapulco Gold!

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On 2016-11-02 21:47, nui 'umi 'umi wrote:

HC, Try making your own.So easy and tasty. Browse the “perils of passionfruit”thread under Tiki drinks and food.
Cheers

I was thinking to do that at Thanksgiving. I was just visiting Maui on holiday and hoping to pick up some local goods. No luck, though, so maybe I won't wait that long!