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What AreYou Drinking- Right Now?

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H

Navy grog with Havana Club white, Lemon Heart 80 and Coruba, Pimento Dram,fresh white grapefruit...yummy
SR

A Don the Beachcomber Zombie in a 1986 Boston Celtics Mobil glass! Cheers!
SDT

Ti-toki (brought from New Zealand by my niece) with ginger beer, lemon, mint and ice, in a Don Ho glass.
G

A Big Brown Nut!
M


Blood of the Kapu Tiki, from Beachbum Berry's Remixed. I subbed my homemade orgeat for the sugar syrup called for in the recipe and drizzled some grenadine over the top to make it extra bloody. 'Ono, mikomiko!
T

a Papa Doble, in honor of nearly wrapping up my summer reading
TBK

1934 DB Zombie, LH151, Cruzan Gold, Shellback Silver . . . quite tasty!
W

Went to the Trader Vic's again the other night and learned a very, very valuable lesson: After a night of easy drinking and praising the bartender's skill never say, "surprise me" for the last round. He'll take it as a personal challenge. He gave me a Tortuga who's strength I will never forget.

That said, the Navy Grog I had beforehand was absolutely delicious.
P

An after work Navy Grog with Appleton 12, El Dorado 12 and Havana Club Anejo Blanco.
TBK

What else do you put in your Navy Grog?
Q

Wow Poutineki!! That Navy Grog looks and sounds fantastic. I should have been at your place after work... :)

Mr BaliHai, That picture is great! The Blood of the Kapu Tiki never looked so good.

Dang... Now I'm thirsty.

Okole Maluna!
P

On 2012-09-10 16:56, The Blue Kahuna wrote:
What else do you put in your Navy Grog?

Fresh lime juice, fresh white grapefruit juice, honey syrup, club soda and just a tiny bit of pimento dram.
TBK

Up until now, I've been firmly in the Spievak Zombie corner . . . however, I'm finding that the DB '34 is more to my preference now. So I'm looking forward to finding the bottom of my current Spievak so I can move on to the '34 . . . and "Dial M for Murder" is on TCM, great Saturday night!
T

Pogisa MaiTai:

1 oz each of El Dorado 5 yr, El Dorado dark, and Gosling's black seal. you know the rest...
N''

Appleton Estate 21 year old,in a snifter, neat. Pure heaven.
Cheers
M

I saw a recipe for a "Mezcal Smash" with pineapple and cinnamon syrup. They said that the pineapple and cinnamon paired surprisingly well with the smoky mezcal. I was discussing smoke sources with the world renouned chef Professor G who suggested Lapsang Souchong, a smoked tea. Then he most graciously mailed me some to experiment with ~ thank you Greg

I went with the most simple first;
1 of sour - lime juice
2 of sweet - 1.5 of pineapple juice and 0.5 of cinnamon syrup
3 of strong - Cruzan Aged
4 of weak - brewed Lapsang Souchong tea

I chose the black straw to accentuate the smokiness of the drink :D

Was it a well balanced cocktail? I wouldn't know a balanced cocktail if it bit me on the arse! :lol: On my first sip, I thought the smoke of the Lapsang overpowered everything else. But after a few sips the smoke didn't seem so strong and the other flavers came through except the cinnamon. I added another half part of cinnamon syrup and like the results better.

I may have to make some Lapsang syrup next.
Q

That looks great MDM! It was super nice of the Professor to send you the tea (kudos to you, G).

Question... If it's called a Mezcal Smash, shouldn't it have Mezcal in it? Did you just sub the rum for an experiment?
Either way, I'm sure it was tasty!

Cheers!
M

QTiki, the drink I made wasn't very similar at all to the Mezcal Smash, but I wanted to make a rum drink with smoke, pineapple, and cinnamon :)

MEZCAL SMASH
2 1 inch cubes pineapple (muddled)
1 1/2 tablespoons cinnamon simple syrup
1/4 cup mezcal
crushed ice
Q

MDM... I like the way you think!!

Thanks for the original recipe.

Aloha and Cheers!
M

Shrunken Skull x 3, from Beachbum Berry's Grog Log:
A

Boo Loo in a hollowed-out pineapple. Sharing the drink in a second pineapple with my neighbor and his wife - their first "real" tropical cocktails with rums of decent pedigree. Sort of a gesture to bring a little tiki to the local natives... The good news is that they were very receptive!
T

receptive neighborhood wives- that sounds promising!

a rum sidecar here, using Gosling's black seal-- quite tasty.
TBK

Funny, I had an Appleton sidecar at Momo's this past Monday before the Giant's game. Bartender looked at me like I was nuts . . . it was tasty!
H

Coruba coconut rum on ice

Les Baxter in the background
H

Trader Vic's chocolate liqueur on ice

Martin Denny's Quiet Village in da background
T

a litre of Hofbrau Oktoberfest.

eins, zwei, g'suffa!

Gemütlichkeit, my kababayan!!
A

On 2012-09-24 20:00, thePorpoise wrote:
a litre of Hofbrau Oktoberfest.
eins, zwei, g'suffa!
Gemütlichkeit, my kababayan!!

Porpoise, that got my attention... A couple of years ago my sense of adventure, almost spur-of-the-moment, took me to the "big" Oktoberfest in Munich -- and then again two years later because it was so much fun. The food... The beer... The friendly people... It's all true! If anyone needs a travel recommendation, there you have it, a no-brainer. I even visited Trader Vics downtown which was cool. I'm figuring out a way to go back again real soon. Yes, we all had THAT good of a time. And one of the biggest take-aways was the amazing craftsmanship in wood and stone carvings we saw everywhere we went in Europe. Truly amazing.
P

Pouring Ribbons in NY has a drink on their menu called Dueling Banjos which is described as basically a Mai Tai subbing 2 bourbons for the rums, lemon for the lime and corn milk (the juice from fresh corn kernels) for the orgeat. I won't be getting to NY anytime soon so I decided to take a crack at it based only on description. They call for Weller Special Reserve and Eagle Rare for the bourbons. I have the Eagle Rare but can't get the Weller in Ontario. Since it's a wheat-based bourbon, I used Maker's Mark instead. They call for Pierre Ferrand Dry Curacao which is also unavailable in Ontario so I used Grand Marnier which is the best quality curacao available here. I followed the Trader Vic's ratios since that's my favorite Mai Tai version (using 1/2 oz corn milk in place of the orgeat and simple) it was a bit heavy on the tart so I added a bit of simple and it balanced out nicely. Since I have no idea what it actually tastes like, I don't know how close I got. But what I did end up with is tasty even if I'm way off.

It should have a mint garnish, I snapped the pic before I remembered to go outside and grab a healthy sprig.
HH

Tonight I whipped up a tribute to a "lost cocktail" of The Mai-Kai, the Impatient Virgin ...

The Impatient Virgin was Mariano Licudine's version of Don the Beachcomber's Vicious Virgin: Lime juice, Cointreau, falernum, multiple rums.

Our tribute recipe reinterprets this classic and predicts what The Mai-Kai's version may have tasted like. Was this the inspiration for the Derby Daiquiri?

http://www.slammie.com/atomicgrog/blog/2012/09/28/lost-cocktails-of-the-mai-kai-uncovering-the-influential-impatient-virgin/

Hulaween 2012 at The Mai-Kai on Oct. 26

Featuring The Mai-Kai Cocktail Guide

[ Edited by: Hurricane Hayward 2012-09-27 23:48 ]
W

Just got back from my third Trader Vic's outing here, had a Suffering Bastard and a Wahine during dinner and a Coffee Diablo after. Enjoyed with a live Latin jazz band I'm fairly certain is Indian. Couldn't have asked for a more pleasant evening.
T

a Navy Grog, Yeoman's Grog style...

except the rums are all dark- El Dorado 5, El Dorado dark, Gosling's Black Seal...

a Black Sea Fleet Grog??
T

a Spanish Aviation (Fundador brandy instead of gin).

the resultant color is mud. perhaps a more apt nickname can be created for this drink.
T

now a pumpkin ale Sangaree....
D
Dagg posted on Sun, Sep 30, 2012 2:38 PM

Sunday afternoons are all about caesars in our house.

drinking this one right now

and some from past Sundays

cheers!
W

What am I drinking right now? Good question. Well, Billy the Bartender (who I've known for years and since living on Diego) called it a "Mai Tai" but it involved Midori and other mystery liquors I can't identify, and it tasted like an alcoholic Pez but suffice to say it has gotten me properly drunk. Quite properly in fact.

Also, shawarma was involved.
T

I'm drinking sake.
TBK

Honing in on the soon to be signature drink of the Tahitian Chief Lounge, "Cannibal's Kiss":

lemon juice
pineapple juice
Vanilla Almond syrup
Kahlua
Shellback Silver
Meyers Dark
shaved ice
Club soda
Angostura bitters
fresh mint
edible orchid

. . . still tweaking, but likin' where we are heading!

What would taste good as a nosh to go with . . . any thoughts? I've got somethings sweet already in mind, but need something savory too.

Aloha and okole maluna!

The Blue Kahuna

[ Edited by: The Blue Kahuna 2012-10-05 17:57 ]

[ Edited by: The Blue Kahuna 2012-10-05 18:25 ]

[ Edited by: The Blue Kahuna 2012-10-05 19:53 ]
A

Have recently been trying to finish off a few under-used bottles of stuff that I don't want to have collecting dust in my bar, cuz I need to make more room. What better way to make room than to drink? So tonight a fairly decent brand of vodka got my Fickle Finger of Fate --- I am drinking a vodka martini, dirty, with olives, stirred, and NOT shaken.
T

had an armagnac sazerac last night, very nice.
W

Fourth outing to the local Trader Vic's-
Toronga (meh)
Pogo Stick (nice)
White Cloud (good way to end a meal)
L

A chocolate martini.

Not tiki in the least but hitting the spot after a craptastic day @ work.
H

Test Pilot Grog log

1/2 oz fresh lime juice
1/2 oz Falernum
3 tsp. Cointreau
Dash of Angostura bitters
1/8 oz Pernod
3/4 oz light Jamaican rum
1 1/2 oz dark Jamaican

by Don the Beachcomber 1941, how nice is that. He sure knew how to make a fabulous drink. There is no need to improve anything here.
W

Went to a place called Bushido tonight, it does for Japan what Trader Vic does for Polynesia. All in all a great place. Had three drinks-

Mai Tai- Claims to follow Trader Vic's original recipe and lists all the proper ingredients. Has more bite to it than Trader Vic's Mai Tai so I'm assuming the proportions are different.

Singapore Sling- The Long Bar (where it's from) has the best period, followed closely by (not joking) an Irish sports pub in Singapore's Changi Airport. This one came close to the Long Bar flavor but used too much soda water, ruining the flavor.

Maori- One of the place's own cocktails. It has many, almost all are Japanese themed. This was a great sweet and smooth drink that tasted wonderful. Light and dark rums, cherry and pomegranate liqueurs, coco lopez, soy milk and passion fruit juice. Came in a mug shaped like a bamboo stock.

What I didn't get to drink-
Shot of J. Bally rum from 1929 that cost $437.25.
H

OJ and vanilla rum
Listening to Aloha Hawaii, The Polynesians.
H

Cruzan black strap on ice
Watching The DVD of Tiki
D
Dagg posted on Fri, Nov 2, 2012 8:23 PM

Pilsner... But switching to rum after this one. Happy Friday tiki peeps!
T

drinking an Islamorada Tiki Bar recipe Rum Runner, right now!
W

It's been a long night. Went out to a trendy Japanese restaurant called Bushido, it is to Japanese culture what Trader Vic's is to Polynesian, and tried out their "Japanese" cocktail menu. I had-

Miyamoto -sake & lychee
Kawa Kawa -3 kinds of rum and various juices
Ko- sake, liqueurs,demarara and mango

Shot of 18 yr Macallan to round out the night

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