What AreYou Drinking- Right Now?

Thank you Jon! Good looking Mai Tai, here's mine LOL

And one of these
Brian Maxwell's
Flotsam & Jetsam
1.5oz Blended Scotch Whisky
1.5oz Overproof Jamaican Rum
1.5oz Pineapple Rum
.75oz Cinnamon Syrup
.75oz Passion Fruit Syrup
.75oz Ginger Syrup
.75oz Lemon Juice
.75oz Lime Juice
7 dashes Angostura Bitters
Tiki Bowl
Whip Shake and pour unstrained.
Top with crushed ice.
Garnish with tea leaf, orchids, parasol, and lemon extracted-filled lemon hull. Ignite the extract.

[ Edited by MadDogMike on 2023-05-19 10:11:45 ]

Pooch's Tropical Thunder Express mugs from Tiki Farm deserve a wild and crazy cocktail, so I created a namesake recipe that combines the Mai Tai, Zombie, Black Magic and Pooch Punch into one insane concoction ...

Check out the recipe and details on the mugs at AtomicGrog.com or http://www.slammie.com/atomicgrog/blog/2023/05/16/take-a-wild-ride-on-the-tropical-thunder-express-from-pooch-and-tiki-farm/#Tropical-Thunder-Express

Pi-Yi in my new glass from Undertow. Just had a cavity filled so I can’t chew but I can drink from a straw. ;)

Cobra's Fang (Hayward's Mai-Kai recipe with Jon English fassionola). Pretty good.

Aloha guys

Good start to this page

Mike that’s a hell of a mai tai

Jamaican bobsled:

Ok This Mai-Tai is great (Even without mint)

1 ounce of each rum

1/3 oz of Falernum, orgeat, grand marnier

1/2 oz fresh lime juice

[ Edited by hang10tiki on 2023-05-24 20:47:48 ]

Nutha

Appleton 12 mai tai and an Appleton 8 daiquiri

Some great stuff here. Hurricane Hayward that Tropical Thunder Express is on my shortlist to try soon.

Had a a few people over for some drinks. Made up an impromptu menu, printed it on the laser printer at work in black and white, colored it with highlighters, and laminated it LOL. Had some Spice Honey Glazed Popcorn Chicken (a la Golden Tiki), a veggie tray and some Big Island Cookies.
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[ Edited by MadDogMike on 2023-05-29 18:34:49 ]

Ed's pot still and 86 is a Mai Tai rum combo I've yet to consider. Thanks H10

Captain Lush's Grog while listening to Lahaina Sunset

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Hamo

Let me know what ya think

Try adding Falernum

I like

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Has anyone here ever made the Trader Vic's cocktail Drum of Ku? I made them for me and the Mrs. a couple of weeks ago and the cocktail kicked our asses.

1 1/4 oz Lemon Juice, 1 1/2 oz Cranberry Juice, 3/4 oz Mai tai concentrate, 1 1/2 oz 151-proof rum, 1/2 oz sloe gin, 2 dash bitters.

I split the 151-proof rum into 3/4 oz Don Q and 3/4 oz Lemon Hart. But, yeah, that's a lot of high proof rum in a cocktail.

[ Edited by arriano on 2023-06-05 09:57:36 ]

Here's my version of one of the tasty cocktails from The Hukilau last year. Can't wait for this year's grand tastings ...

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PASSPORT TO MARTINIQUE

As served by VenTiki at The Hukilau 2022

(Interpreted by Hurricane Hayward, The Atomic Grog)

• 1 ounce fresh squeezed lime juice
• 1/2 ounce passion fruit syrup
• 1/2 ounce orgeat
• 1/4 ounce orange curacao
• 1 ounce Denizen Merchant Reserve rum (86 proof)
• 1/2 ounce unaged Martinique rum (100 proof)
• 1/2 ounce Wray & Nephew overproof Jamaican rum (126 proof)

Shake or pulse blend with 1 cup of crushed ice. Pour unstrained into a double old-fashioned glass. Garnish with mint and/or an orchid.

Mixing notes and more at http://www.slammie.com/atomicgrog/blog/2023/05/03/the-hukilau-announces-lineup-of-15-guest-tiki-bar-teams-at-june-2023-event/#passport-to-martinique

[ Edited by Hurricane Hayward on 2023-06-05 17:12:23 ]

Ancient Mariner

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I'm enjoying Garret Richard's Special Daiquiri No. 1 from the ground-breaking new book (with Ben Schaffer), "Tropical Standard: Cocktail Techniques & Reinvented Recipes."

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Garret will be among the illustrious presenters this week at The Hukilau in South Florida. Recipe at http://www.slammie.com/atomicgrog/blog/2023/06/02/the-hukilau-2023-countdown-full-schedule-and-updates-as-21st-tiki-weekender-approaches/#special-daiquiri

Death May Die (subbing homemade pineapple syrup for Devil's Reef Pineapple Molasses, since BG Reynolds has discontinued it)

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Hi-Tide Boogie

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Thunder Express
By Hurricane Hayward
3/4 oz Fresh Lime Juice
3/4 oz Grapefruit Juice
1/2 oz unsweetened Pineapple Juice
3/4 oz Hibiscus Syrup
1/2 oz Orgeat
1/4 oz Falernum
3/4 oz chilled brewed Coffee
1 teaspoon Orange Curaçao
1 teaspoon Allspice Dram
2 dashes Angostura Bitters
1 oz Spanish Style Rum
1 oz Dark Jamaican Rum
1/2 oz aged Agricole Rhum
1/2 oz 151 Demerara Rum
Pulse blend 10-12 seconds with 2 cups ice.

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[ Edited by MadDogMike on 2023-06-09 13:53:00 ]

Okole maluna! I hope you enjoyed the Tropical Thunder Express.

It was good Jim! Thank you for posting

I was looking up original TC members to see what became of them and ran across the Colonel Tiki Blog by Melintur (TC member #4, 2002) They had this drink posted

Pineapple Right Side Up
3/4 oz Lime Juice
1 oz Pineapple Juice
1/2 oz Passion Fruit Syrup
1/4 oz Falernum
1/4 oz Vanilla Simple Syrup
1 oz Coruba
1 oz Stiggins Fancy Pineapple Rum
Flashblend with 6 oz crushed ice.
Garnish with a pinapple ring, a Maraschino cherry, and a dash of fresh ground of nutmeg. Nice and flavorful but pretty tart. The Luxardo Cherry jar was still open so I gave it a little slug of the syrup.
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[ Edited by MadDogMike on 2023-06-12 14:19:40 ]

Hawaiian Shirt from theweekendmixologist/Barlow Gilmore

2 oz aged rum - I split Doctor Bird and Mount Gay Eclipse for a little (but not too much) funk
2 oz pineapple juice
¾ oz lime juice
½ oz passion fruit syrup
2 dashes tiki bitters
Shake
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Cool!

[ Edited by BartCarpenter13 on 2023-06-13 07:49:11 ]

This post has been hidden by moderators. 😳

I've enjoyed this recipe from the Colonel. His "New Orleans Square Mint Julep" served as an inspiration and template for my Zazz Punch.

Daiquiri and Cuba Libre utilizing Havana Club. Both were very good.

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Just made my Queen’s Rum Barrel. For some reason, tonight it tastes very reminiscent of the Ray’s Mistake….

Chief Lapu Lapu

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Hemingway...

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...and now I've moved on to a Last Word

Temple of the Forbidden Rye

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In The Gale
by Brian Maxwell
1 1/4 oz Santa Teresa 1796
1/2 oz RumFire Overproof
3/4 oz Falernum
1 oz Lime Juice
1/2 oz Orgeat
1/4 oz Passion Fruit Syrup
4 drops Ube Extract
Spindle blend

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Oakwood Jungle
By Coopers Craft Bourbon (took me a minute to recognize that Oakwood referred to the bourbon barrels)
1 1/2 oz Bourbon
3/4 oz Campari
2 oz Pineapple Juice
1 1/2 oz Coconut Milk (unsweetened)
1/2 oz Lime Juice
1/2 oz Demerara Syrup
Since I was having it with Thai curry, I made it with Martin Cate's Chai Infused Bourbon, garnished with a Thai Basil flower.

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Not especially "Tiki" but the name fits a project I'm working on. I bumped up the volumes a bit from the original to make 2 oz of tequila, keeping the same ratios

Golden Tarantula
3 fresh apricots pureed and strained
2 oz Tequila
1/2 oz Lime Juice
1/2 oz Grapefruit Juice
1/2 oz Cinnamon Syrup
3 drops Vanilla Extract
It's a good enough drink but was a lot of work and mess. Add the fact that apricots have limited availability, I think I'll try with canned apricot nectar. Probably increase the lime to make up for the added sugar in the nectar. The lime tarantula wasn't that successful either LOL

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¡TORO, TORO, OLÉ!
By Garret Richard, published in the new Tropical Standard.

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Pele's Pyre
By Marie King
1 oz Stiggins Pineapple Rum
1 oz Plantation OFD
3/4 oz Rye
1/4 oz Stirrings Espresso Liqueur
1 1/2 oz Pineapple Juice
1/2 oz Lemon Juice
1/2 oz Lime Juice
1/2 oz Orgeat
1/2 oz Cinnamon Syrup
2 dashes Angostura Bitters
And I rounded some FireStix (Celosia) for a lava garnish. The color of the drink is a bit off. My orgeat was moldy 😕 so I used green pistachio orgeat instead.

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Not a drink but I discovered a promising garnish. Remember water chestnuts? Crispy but mostly tasteless. The Thai dessert Tub Tim Grob (Red Crispy Rubies) uses water chestnuts soaked in Grenadine for color and flavor. I used POM/Hibiscus Grenadine and they were crunchy with good flavor, they would be hard to identify if you didn't know what they were. You could soak them in any syrup or liqueur, probably add food coloring. You could also cut them into bigger cubes or whatever shape you want. I'm gonna play with this a bit.

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Zombies and Mai Tais and Swaylo’s Punches….

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A couple from the weekend

Took another shot at the
Golden Tarantula (modified)
3 oz Apricot Nectar
2 oz Tequila
1 oz Lime Juice
1/2 oz Grapefruit Juice
1/2 oz Cinnamon Syrup
3 drops Vanilla Extract
Working on a signature drink for my Palau Storyboard/ Spider Box mug.
Increased the original recipe x 1.5, replaced the fresh apricots with 3 oz apricot nectar, increased the lime to 1 oz, and replaced the Don's Mix with Cinnamon Syrup and Grapefruit Juice.
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Enchanted Crocodile (Modified)
From Disney's Club 33
2 oz Rum
1/4 oz Aperol
1/4 oz Licor 43
1 oz Pineapple Juice
1 oz Lime Juice
1/2 oz Fassionola
I bumped the lime up from 3/4 oz to 1 oz
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Stopped to pick up something for a long weekend roadtrip and found this, from an operation out of Longmont, CO. It's slightly carbonated, and tastes somewhat reminiscent of a Coyote Gold margarita, another Colorado pre-made drink, but I don't hate it. However, it has gotten me thinking about how successful I might be in "batching" other tiki drinks (as I did for old-fashioneds before I left)

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Catching up on posting my National Daiquiri Day indulgences. Rather than go the boring route, I went with Garret Richard's take on The Mai-Kai's Derby Daiquiri, both the shaken and frozen versions ...

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These tributes to mid-century mixologist Mariano Licudine's classic are both great examples of the modern techniques featured in Richard's new book (with Ben Schaffer), Tropical Standard.

no pic because everything is a mess. But, I got (albeit from concentrate) white grapefruit juice and I made cinnamon syrup. So, it's 1934 zombie time. Holy crap this is a tasty drink.

I got some drinks to catch up on

Golden Tarantula (modified)
3 oz Apricot Nectar
2 oz Tequila
1 oz Lime Juice
1/2 oz Grapefruit Juice
1/2 oz Cinnamon Syrup
3 drops Vanilla Extract
Working on a signature drink for my Palau Storyboard/ Spider Box mug for the Art Swap
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My riff on a riff on the Pisco Sour.
Tiki Ben Spritz
1 oz Matusalem 10 yr
1 oz Cognac
1 oz fresh Pink Grapefruit Juice
1 oz Lemon Juice
1/2 oz Orgeat
1/2 oz Cinnamon Syrup
3 dashes Bitters
Shake
2 oz Club Soda
Stir
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Chief Lapu Lapu
1 1/2 oz Dark Jamaican Rum
1 1/2 oz Light Rum
2 oz Lemon Juice
3 oz Orange Juice
1 oz Passion Fruit Puree
1 oz Simple Syrup
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Tiki Warrior (Don't Bet on Dames)
1 1/2 oz Sailor Jerry Spiced Rum
1/2 oz Wray and Nephew Overproof
3 oz Pineapple Juice
1 oz Orange Juice
1 oz Guava Nectar
1/4 oz Lime Juice
1/4 oz Grenadine
2 dashes Angostura Bitters
A recipe originally created by Sailor Jerry's
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Dark Magic
By Craig 'Colonel Tiki' Hermann, inspired by the Mai Kai's Black Magic
2 oz Coruba Dark
1/2 oz "funky Jamaican"
1 oz Lime Juice
1 oz Pineapple Juice
1/2 oz Coffee Syrup (1 part strong coffee and 2 parts sugar)
1/2 oz Passion Fruit Syrup
1/2 oz Vanilla Syrup
8 drops Herbsaint
1 dash Aromatic Bitters
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Lost Lake Bahama Mama
3/4 oz Aged Jamaican Rum
3/4 oz Jamaican Overproof Rum
1/4 oz Orange Curaçao
1/4 oz Banana Liqueur
1/2 oz Grenadine
1 oz Pineapple Juice
1 oz Lemon Juice
1/2 oz Cream of Coconut
(The garnish Mama is wearing a Bahama flag bikini LOL)
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Have you wanted to make the Honey Liliko'i Foam for a Monkeypod Mai Tai but don't have a nitrous-oxide charger? Turns out you can make it with a hand mixer.
1 egg white
1 oz Passion Fruit Puree
1 oz Simple Syrup
1 1/2 Cold Water
1/2 oz Honey
(1/4 teaspoon Xanthan gum, more on that later)
I whipped it good (without the xanthan), it made a foam but not as merengue-ish as I thought as I thought it would be and in a few minutes it was starting to separate. I had just bought some Xanthan Gum thanks to Garret Richard and his book Tropical Standard. I figured I had nothing to lose so I added 1/2 teaspoon, stirred it in, waited a few minutes, and beat it again. That worked! A bit too well, it was a little gelatinous. I think 1/4 teaspoon would work better.
I'm not a Mai Tai kinda guy so I put it on Anthony Downing's Buccaneer's Passion
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Garret Richard has a plan in his book Tropical Standard to reclaim the frozen drink with granulated sugar, xanthan gum, and precisely measured ice. The Floridita Daiquiri from page 94. Perfectly balanced and oh, so silky! Very interesting book
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Clancy Carroll's
Marlin
1 oz White Rum
1 oz Agricole Amber
1/2 oz Maraschino Liqueur
1/2 oz Blue Curaçao
1/2 oz Orgeat
1/2 oz Lime Juice
1/2 oz Lemon Juice
Garnished with a ice cup full of blueberries
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Don’s Grog

First time making it, next time I’ll add more lime

[ Edited by BeachcomberNC on 2023-08-04 13:30:35 ]

Your orange peel octopus or tarantula. I am so impressed

LOL Thanks BeachcomberNC but it wasn't my best work

Jamoca

From “Sippin Safari” Gold rum, coffee and lime, I’m not sure about this one, but it’s growing on me. Maybe change the citrus to orange next time?

Also, I made up some coffee syrup, basically a simple syrup with coffee instead of water, and vanilla extract. I might be completely wrong here.Image Missing: https://tikicentral.com/resize.php/uploads/79937/64d689b01287d.jpg?w=1280&h=1280&fit=max&sharp=5&s=bb93ce31e04af1e91efcf189fae73b2e

My brother was visiting this week, and on Thursday all three siblings had dinner at my sister and brother-in-law's, so I made Mai Tais to celebrate.

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He brought us pineapples! It happens they were from Maui (where he and my late sister-in-law vacationed just one year ago) and very ripe, so now I'm enjoying a Chief Lapu Lapu.

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