What AreYou Drinking- Right Now?

Dats a good looking drink Mike. Wats the secret to dat froth?
I use dis recipe;OFFICIAL MAI-KAI RECIPE
The Mai-Kai Barrel O’ Rum
(From Beachbum Berry’s Taboo Table)

Barrel O' Rum by The Atomic Grog, June 2011.

• 2 ounces white Puerto Rican
 or Virgin Islands rum
* 2 ounces dark Jamaican rum
* 2 ounces fresh lime juice
* 2 ounces orange juice
* 2 ounces white grapefruit juice
* 2 ounces passion fruit syrup
* 1 teaspoon honey mix
(equal parts honey, water)
* Splash of club soda
* 6 dashes Angostura bitters
  Shake with plenty of ice cubes in a cocktail shaker. Pour into a ceramic rum barrel.
  Mahalo

Top down mixer. 4 or 5 quick pulse blends gets the perfect froth. I use the Atomic Grog tribute recipe as well and see that it still calls for a shake on the website but I think Hurricane Hayward confirmed that Mai Kai uses a top down mixer for this and I believe it makes all the difference. I also use a 2:1 honey mix ratio and often use pineapple juice in place of grapefruit.

On 2015-02-23 22:07, mikehooker wrote:
Top down mixer. 4 or 5 quick pulse blends gets the perfect froth. I use the Atomic Grog tribute recipe as well and see that it still calls for a shake on the website but I think Hurricane Hayward confirmed that Mai Kai uses a top down mixer for this and I believe it makes all the difference. I also use a 2:1 honey mix ratio and often use pineapple juice in place of grapefruit.

Mike, I did not know what a “top down”mixer was/is. Turns out I have a Hamilton Beach that I bought for a couple bucks bout 6 years ago cuz I thought it looked cool. It mostly gathers dust under the sink. I’ll use it occasionally to froth up the grandkids hot chocolate. It now resides in the Sharkbite Bar (my home bar).
Mahalo and Cheers!

Ramos Gin Fizz. Ran out of St George Botanical Gin last time so I used a London Dry Gin. I’m back to the St George now. It’s not true to the “Original” recipe but I like it mo betta!
Cheers

Ramos Gin Fizz
Yield: 1 drink
Glassware: Highball glass
Ingredients
2 fl. oz. (60 ml) gin

1/4 tsp (5 ml) orange-flower water

1/2 fl. oz. (15 ml) lemon juice

1/2  fl. oz. (15 ml) lime juice

1/2  fl. oz. (15 ml) simple syrup

1/2  fl. oz. (15 ml) half and half

1 egg white

5 ice cubes

Soda water
Instructions

1. Pour all the ingredients, except for the ice and soda water, into a cocktail shaker.  Shake vigorously for 30 seconds.
2. Add in the ice cubes and shake vigorously for a minute.
3. Strain the contents of the shaker into a highball glass.
4. Slowly pour a couple of tablespoons of soda water into the shaker to loosen the remaining froth and pour into the hiball glass.

[ Edited by: nui 'umi 'umi 2015-02-24 22:40 ]

30 seconds?! that's no Ramos Fizz, that's but a Ramos light froth! they say the original was shaken for twelve minutes!

(also, I subscribe to the daringly popular yet controversial addition of a few drops of vanilla extract...)

A quick Mai Tai:

On 2015-02-25 09:23, thePorpoise wrote:
30 seconds?! that's no Ramos Fizz, that's but a Ramos light froth! they say the original was shaken for twelve minutes!

(also, I subscribe to the daringly popular yet controversial addition of a few drops of vanilla extract...)

Hey Porp, Post your recipe and I’ll give it a try.
Cheers

Ooga Booga

Mistake and a 151 Rum Swizzle
And a Cuban

[ Edited by: lunavideogames 2015-02-25 17:17 ]

A variation of a Bocce Ball

1.5oz Clement Creole Schrubb
0.5oz Ameretto
Splash of OJ
Splash of Orange Soda

The Clement makes it shine

Welcome aboard MMaurice! Tanks for posting that recipe. So many Drinks -so little time.

On 2015-02-25 15:49, nui 'umi 'umi wrote:

On 2015-02-25 09:23, thePorpoise wrote:
30 seconds?! that's no Ramos Fizz, that's but a Ramos light froth! they say the original was shaken for twelve minutes!

(also, I subscribe to the daringly popular yet controversial addition of a few drops of vanilla extract...)

Hey Porp, Post your recipe and I’ll give it a try.
Cheers

mine is i think a little lighter, i usually make these for my wife:

I use 1.5 oz of gin (preferably not a London dry); 1/2 oz lemon; 2 oz cream or half-and-half; 1 homogenized egg white; 1.5 oz simple syrup; 3-4 dashes orange flower water; a controversial 1-2 drops vanilla extract; shake for 1 minute with no ice; then shake with ice until cold and frothy (its worth trying to shake for 4-6 minutes). Then I strain into a Collins glass, and top with about an oz of soda water. Its like drinking a flower...

Luna, livin it up in LA!

Me = living it up in Wolverhampton with a 2070 Swizzle :)

A new Mai-Kai recipe that didn't win last week's “The Art of Tiki: A Cocktail Showdown” at the South Beach Wine & Food Festival, but it was No. 1 on my ballot:

The Molokai Swizzle

http://www.slammie.com/atomicgrog/blog/2015/02/19/bam-its-tiki-time-at-the-south-beach-wine-food-festival/#molokai-siwzzle

Regarding the use of the top-down (aka spindle) mixer: That's one of the great old traditions of Donn Beach. Note the mixers in the right side of this photo:

You'll find similar mixers today at The Mai-Kai (along with Donn's tradition of unmarked bottles of syrups and spices): http://www.slammie.com/atomicgrog/blog/2011/12/28/behind-the-magic-a-backstage-tour-of-the-mai-kais-mysterious-bars-and-kitchen/011_kitchen_bar/

Hurc; I’m anxious to try dat Molokai Swizzle. Sounds delicious-I’ve already put it into my “Cocktails “ folder.
Mahalo

Polynesian Pile Driver at Frankie's!

Been raining here all day. Water all over my lanai, been mopping and wiping things down all day.

Decided to take a break. Pieces-of-Eight from Remixed in a Lulu's Bait Shack (bar/restaurant in Lauderdale) Bikini glass. Made with homemade passion fruit syrup.

howlinowl

Edit: Changed Lulu's Bait Shop to Lulu's Bait Shack.

[ Edited by: howlinowl 2015-02-28 17:31 ]

Then a Mai Tai. Then a Ninth Island. Now a Kahiki Kai.
Then done 'til tomorrow.

On 2015-02-28 17:20, howlinowl wrote:
Been raining here all day. Waterall over my lanai, been mopping and wiping things down all day.

My happy Talk lounge is exposed to the elements on the windward side. My wife had the idea of hanging striped fabric shower curtains from the ends of the rafters anytime rain is forecast.. Nuttin to wipe and very little to mop up . I have them attached with construction twine and just slide em out of the way when it’s not raining. Taking em down at the end of our raining season is easy peasy.
It’s raining now so we’re having Irish Coffee’s using Finnegan’s
Cheers

Mai Tais for breakfast! Hooray for Frankie's.

Test Pilot made with homemade Falernum! YUM! Every couple of months or so, my girlfriend and I have a Falernum-making party, but this time we made some orgeat as well. All turned out as awesome as always!

On 2015-03-02 18:54, jimbones wrote:
Test Pilot made with homemade Falernum! YUM! Every couple of months or so, my girlfriend and I have a Falernum-making party, but this time we made some orgeat as well. All turned out as awesome as always!
[/quote
Hey JB, Please post your recipes. There are plenny available online but I’d rather use a tried and proven recipe.
Mahalo!

[ Edited by: nui 'umi 'umi 2015-03-02 23:38 ]

My wife and I had Mai Tai’s at our local Elephant Bar (La Mirada, Calif.) They’re listed as Tiki Drinks on the happy hour drink menu. The Oly or olu passion Mai Tai is made with “light rum, pineapple juice, passion fruit puree, orange curacao, lime juice, grenadine, and a float of dark rum". Very Hawaiian imo, tasty if you have em hold the grenadine. The other Mai Tai is called the “Classic Mai Tai” This one is made with "Flor de Cana, Amaretto, passion fruit, Malibu Coconut rum, and a float of Myers”. This one has potential-I could taste the plastic from the Malibu Rum. Needs another name. Certainly not “Classic Mai Tai.
Cheers

[ Edited by: nui 'umi 'umi 2015-03-03 21:53 ]

No one else posting any pictures?

Wednesday night Sazerac :)

I'll post some pictures from Monday night...

Navy Grog

New drink at Bali Hai - Paralysing Puffer Fish

Treg,
Tom hit a home run wid dat pufferfish drink!

[ Edited by: nui 'umi 'umi 2015-03-04 19:48 ]

I think so as well Nui!

On 2015-02-20 19:54, hiltiki wrote:

My 4 year old grapefruit tree has white grapefruits size of a bowling ball all over so I am ready for my cocktails that call for white grapefruit.

Trader Vic Daiquiri
Kevin's version.

2 oz silver rum
1 oz fresh grapefruit juice
1/2 oz fresh lime juice
1/2 oz Maraschino Liquor
1/4 oz simple syrup
combine with ice, shake, strain, pour into cocktail glass, no garnish.
love it.

Hiltiki, SO envious of the giant citrus! :wink:
I know this was posted a couple of weeks ago, but just saw it today. That TV Daquiri sounds tasty. I will have to stop by the store this weekend and pick up a white grapefruit so I can try it!

Cheers!
:drink:

[ Edited by: finky099 2015-03-06 16:05 ]

Washed down a Santa Fe Quesadilla wid a couple of Rum Babalu’s. Two Painkiller’s later I sipped a couple of Zaya’s. Watta night!
Cheers

its Tampa Bay Beer Week here.

i started easy with a Cigar City Invasion Pale Ale...

Drinking my first ever Blackbeard's Ghost.
Halfway through, dominant thought - "where have you been all my life?"

On 2015-03-08 18:15, wupput wrote:
Drinking my first ever Blackbeard's Ghost.
Halfway through, dominant thought - "where have you been all my life?"

On 2015-03-08 18:15, wupput wrote:
Drinking my first ever Blackbeard's Ghost.
Halfway through, dominant thought - "where have you been all my life?"

On 2015-03-08 18:15, wupput wrote:
Drinking my first ever Blackbeard's Ghost.
Halfway through, dominant thought - "where have you been all my life?"
[/quote1 oz orange juice
Hey Howl, Found this with a quick Google search. Sounds pretty good to me.
Anything like yours?
0.5 oz falernum
2 oz sweet and sour ( i mix equal parts fresh lime and lemon – and an equal part simple syrup to the lime and lemon mix)
0.5 oz apricot brandy
2 dashes angostura bitters
1.5 oz light Puerto Rican rum
0.5 oz demerara rum
Mix in cocktail shaker with a glass-full of crushed ice.

Nui'umi'umi that is the exact recipe I used, out of Grog Log.

Next time I think I'll cut the sugar syrup in the sweet and sour because the drink tasted a little sweeter than it needed to. Used fresh squeezed orange, lemon, and lime, and Marie Brizard Apry, Cruzan and El Dorado 8. One of the best tiki drinks I've tried yet.

Couple of Bum Barrels. I used Myers Silver and Myers Dark and Monin Passion Fruit syrup. Very tasty although next time I’ll use my own (homemade) P F syrup. It’s early in the season and I’ve yet to make my syrups.
Cheers

Not sure whom put the original recipe up here but Tonight we are having
El Diablo
1/2 lime
1 1/2 Tequila
1/2 Creme de Casis
4-6 oz Ginger Beer
Squeeze lime in the glass, fill with ice, pour Tequila, Creme de Casis, fill with Ginger Beer.
This was easy to make, real tasty and we will have it again I am sure.

an Oh Henry cocktail

On 2015-03-10 20:59, hiltiki wrote:
Not sure whom put the original recipe up here but Tonight we are having
El Diablo
1/2 lime
1 1/2 Tequila
1/2 Creme de Casis
4-6 oz Ginger Beer
Squeeze lime in the glass, fill with ice, pour Tequila, Creme de Casis, fill with Ginger Beer.
This was easy to make, real tasty and we will have it again I am sure.

Supposedly invented in the mid 40’s by Trader Vic himself.
I like anything with Ginger Beer in it.
Cheers

Bitter End

On 2015-03-10 20:59, hiltiki wrote:
Not sure whom put the original recipe up here but Tonight we are having El Diablo

1/2 lime
1 1/2 Tequila
1/2 Creme de Casis
4-6 oz Ginger Beer
Squeeze lime in the glass, fill with ice, pour Tequila, Creme de Casis, fill with Ginger Beer.
This was easy to make, real tasty and we will have it again I am sure.

I see this drink posted on January 20, 2015, not too long ago, by hiltiki and nu'umi'umi.

I'm going to try this. The only tequila I have is Don Julio, so I'll bet this will be pretty good.

As with so many other drinks, there are a number variations on this -- how much lime juice and tequila and ginger beer to use, shake it or stir it, etc. It helps me to know the origin, or find the recipe published in a book, that way I don't fret about not knowing who made adjustments and why.

There are several Cassis liqueurs available. The best I have found is Jules Theuriet Creme de Cassis De Dijon. I have to mail order it from drinkupny, and it's totally worth it. At this time it's about $15 for 375ml plus shipping.

Ace Explorer, I just checked and the recipe and history for this drink are all covered in Beachbum Berry's Remix, page 166.
Only difference I noticed was the amount of ginger beer the recipe calls in the book. It is 1 1/2 to 2 ounces of ginger beer. when I made my drink I just poured the ginger beer all the way to the top. I happen to love ginger anything...
I used regular cheap bottles of liquor like El Jimador for tequila and Hiram walker for Cassis. It tasted really good anyways.

Thanks, hiltiki, that's very good to hear, the drink doesn't need high-end stuff to taste great. I'm looking forward to trying it and playing with it. The drinks with ginger beer are still relatively new to my palate. Last year a friend got into making Moscow Mules, copper mugs and all, and he's full-on into the ginger beer flavors. I'll invite him over to try this with me.

Cheers!

The liver must be punished!

Had a really nice time at the Lei Low in Houston the other night. Really friendly staff, good atmosphere, and nicely mixed drinks. The only thing I found odd was that they do a Hawaiian style Mai Tai instead of Vick, which I reluctantly tried at the bartenders urging and it was the only thing about the experience that wasn't top notch. The garnish was lovely though. I hung out for two hours, had three cocktails, sampled quite a few rums including the new Hamilton 86 and 151, as well as their homemade syrups. Left with a menu, mai tai glass, swizzle sticks, stickers and the tab was more than reasonable. Two thumbs up.

Barefoot in the sand

Mai Tai

B-26 Marauder

Tonight, it's a Mai Tai done the way I love it.

El Diablo
In Sept. of last year I posted a recipe for this drink from a source online that I cannot find now.This source claimed that the Trader himself invented this drink in 1946. Hiltiki posted a slightly different recipe ( Ginger Ale as opposed to Ginger Beer). Ace, I have only had em with a Higher-end Tequila and Reeds Ginger Beer. Searching for the same source I found this one which calls for Ginger Ale
Btw, I favor Reeds and Bundaberg Ginger Beers

History of the El Diablo Cocktail in Trader Vic's Books Source; Alcademics website

Mexican El Diablo

1/2 lime
1 ounce tequila
1/2 crème de cassis
Ginger Ale

Squeeze lime juice into a 10-ounce glass; drop in spent shell. Add ice cubes, tequila, and crème de cassis. Fill glass with ginger ale.

It Is in the 1946 TV Book of Food and Drink- It is called a "Mexican El Diablo" and it IS singled out as an original cocktail.

It is in the 1947 TV Bartender's Guide again as a "Mexican El Diablo", but does not declare it an original- although that book does not specify.

It's not in the TV Kitchen Kibitzer 1952

IT IS in the TV Pacific Island Cookbook of 1968, but now called "El Diablo" only

IT IS in the TV Bartender Guide Revised 1972 as an "El Diablo", but does not say it's his. This edition DOES call out original drinks.

A bit confusing but who cares-let’s all have a drink!
Cheers

Nui, great additional info, and great points! It's fun to try the different variations. My bar is rum-centric, and I'm looking forward to trying some of these tequila-centered drinks and variations.

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?

On 2015-03-11 20:41, mikehooker wrote:
Had a really nice time at the Lei Low in Houston the other night. Really friendly staff, good atmosphere, and nicely mixed drinks. The only thing I found odd was that they do a Hawaiian style Mai Tai instead of Vick, which I reluctantly tried at the bartenders urging and it was the only thing about the experience that wasn't top notch. The garnish was lovely though. I hung out for two hours, had three cocktails, sampled quite a few rums including the new Hamilton 86 and 151, as well as their homemade syrups. Left with a menu, mai tai glass, swizzle sticks, stickers and the tab was more than reasonable. Two thumbs up.

[/quote
Mike, I love playing with words. “Lei Low” Dat’s my kine bar. Drinks look good.Yours looks awesome.
Cheers