What AreYou Drinking- Right Now?

The Aku-aku Zombie. Pretty sure this is a repeat, but in my defense, it's a good drink.

Kevin

--
if it's not a little complicated, it's probably not worth it.
http://twitter.com/heylownine

[ Edited by: heylownine 2010-08-13 21:18 ]

The Tiki

It's nice and smooth, didn't expect much from a recipe I got off a bottle of Sailor Jerry's but I'm enjoying it quite a bit.

Now enjoying: Colonel Beach's Plantation Punch. Got a bottle of Coruba today and I aim to use it.

Kevin

Unfortunately, I had one of these -

and now I can't drink ANYthing...

Tastes like a liquid 8% alc. gingerbread man, very foamy, VERY sweet... hoolp

Just got my first homemade tiki mug out of the kiln and filled it with a
Trader Vic's Mai Tai... Wow it was the best one yet...

On 2010-08-18 01:08, Beachbumz wrote:
Just got my first homemade tiki mug out of the kiln and filled it with a
Trader Vic's Mai Tai... Wow it was the best one yet...

OK, now THAT is friggin' cool.

we had a Flamming Coffee Grog after dinner, followed by a Mai Tai, and now we're onto a 3 Dots and a Dash.

Scotch Mist. That is what grandpa called it. It is really a Rusty Nail.

Last night . . . "Suffering Bastard" from Remixed. I've never been a drinker of Gin; maybe had one or two gin drinks in my life, but I decided to try it. I used Beefeater London Dry Gin, E&J VSO*P brandy, Rose's Lime cordial and D&G Jamaican Ginger Beer.
Following the recipe exactly I found that the four ounces of ginger beer totally dominated over all the other flavors in the drink - but of course, I dank it anyway. I made another one and cut back by one ounce on the ginger beer but that effort had little effect . . . ginger beer still dominated over all the other flavors - but, not a bad drink after all and of course, I drank it.
I am most tempted to try the other two 'Bastard' drinks in Remixed - the Dying Bastard and the Dead Bastard - and I'm leaning more toward the Dead Bastard because it uses 1/2 ounce each of four different liquors; gin, Bourbon, brandy and light while the other ingredients remain the same - I think I'll still cut back the ginger beer by an ounce.

I'll report back later . . with a photo.

My beefed up version of a Dark 'n' Stormy.

I call it the Rogue Wave:

2 oz Goslings Black Seal
1/2 oz Fresh Lime Juice
1/2 oz Simple Syrup
1 dash Fee Bros. Old Fashioned Bitters

Blend with ice and fill with Ginger Beer.

Decided not to wait until later to make a "Dead Bastard" (it's 5:25 P.M. here anyway) . . . so I dug out my passed-down-from-my-father "Mai Tai" mug . . . now referred to as the "Suffering Bastard Mug" mixed 1/2 ounce each of : Wild Turkey Kentucky Bourbon, Beefeater London Dry Gin, E&J V.S.O.P. Brandy and Virgin Island light rum - keeping all the other ingredients the same except for the ginger beer which cut back to 3 ounces.

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Now . . that's a good combination and the four different liquors blend together nicely and play well with the ginger beer. I'll be making more of these!

I bet you feel more like you do now now than you did when you came in.

GH

[ Edited by: GentleHangman 2010-08-27 14:43 ]

360 Dirty Martinis, up, 2 olives.

A Beachcomber's Gold variation...in a Tiki Oasis 10 mug.

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kevin

I'm a beer guy so its the one, the only -

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I will be getting around to mixing some of these drinks I've read about but until that time comes; Beer is my drink of choice.

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I love pastis, especially in summertime, but as a mixer they're a royal pain in the ass because their strong licorice flavor overwhelms practically everything. I finally found something that balances it out, coffee liqueur, and the combination is a lot tastier than you might think. The Bag of Filth is supposedly the New Zealand firefighter's drink of choice, hence the Maori mask in the photo.

1 oz. Pastis (Ricard)
1 oz. Coffee Liqueur (Patrón XO Cafe)

Fill glass with crushed ice. Pour liqueurs into glass. Pour all ingredients into a cocktail shaker and give it a rapid 3 second shake. Pour the contents back into glass. Garnish with rosemary sprigs.

London Sour, at Trader Vic Beverly Hills, about an hour ago. My first time, it was quiet tasty.

Blue Hawaiian's

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The same thing I've been drinking all week, a Mai Tai.
I was making it with Tanduay rum and Bacardi select but tonight I'm trying out a mixture of Sailor Jerry and Captain Morgan Tatoo, it gives the drink an interesting flavor. (Not that the Mai Tai isn't usually interesting)

The Octopus.
Not a huge fan of this. I mean, it's not like I'm gonna throw it out or anything, but I expected it to be sweeter with the juices than it is.

Vesper.

Another Mai Tai with Captain Morgan Tatoo and Sailor Jerry.

A Mai-Tai... BUT... with a rum I've never used in it before, and I'm having some interesting results.

Picked up some Pyrat XO today because it's finally been knocked down to $20 here. For some reason, even though CA went with the $19.99 price tag almost a year ago, CO is just now catching up.

So... made my Mai-Tai as usual, but split the "dark" portion with half Coruba/half Pyrat XO. Just enough to get some of that deep funk of the Pyrat.

And you know what? This tastes closer to an Emeryville Mai-Tai than any other Mai-Tai I've ever made at home.

Now, I know they don't use straight-up Pyrat... but whatever they use (their TV's Mai-Tai rum, only available at the restaurants, right?), it's got the same sort of funk to it.

So, my rum mix tonight is 1oz Appleton Estate Reserve, 1/2oz Coruba, 1/2oz Pyrat XO.
And it is freakin' delicious.

On 2010-09-03 20:09, CucamongaChango wrote:
So, my rum mix tonight is 1oz Appleton Estate Reserve, 1/2oz Coruba, 1/2oz Pyrat XO.

I'd never thought of inviting the Pyrat into my Mai Tai, but I'm giving the mix above a try this evening.

Thanks!

kevin

--
if it's not a little complicated, it's probably not worth it.
http://twitter.com/heylownine

[ Edited by: heylownine 2010-09-04 07:53 ]

coffee!
mmmmmmmmmm!

Grape juice for breakfast.

Donn's original '37 Planters Punch tonight!
WOO!

On 2010-09-04 07:53, heylownine wrote:

On 2010-09-03 20:09, CucamongaChango wrote:
So, my rum mix tonight is 1oz Appleton Estate Reserve, 1/2oz Coruba, 1/2oz Pyrat XO.

I'd never thought of inviting the Pyrat into my Mai Tai, but I'm giving the mix above a try this evening.

Thanks!

kevin

This combo is indeed pretty darn good. I don't know that I prefer it to a "1oz Appleton Estate, 1oz St. James Hors D'age" mix, but the Pyrat does give it an interesting "something different".

Great suggestion.

kevin

MAI TAIS!!!!

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On 2010-09-04 20:20, heylownine wrote:

On 2010-09-04 07:53, heylownine wrote:

On 2010-09-03 20:09, CucamongaChango wrote:
So, my rum mix tonight is 1oz Appleton Estate Reserve, 1/2oz Coruba, 1/2oz Pyrat XO.

I'd never thought of inviting the Pyrat into my Mai Tai, but I'm giving the mix above a try this evening.

Thanks!

kevin

This combo is indeed pretty darn good. I don't know that I prefer it to a "1oz Appleton Estate, 1oz St. James Hors D'age" mix, but the Pyrat does give it an interesting "something different".

Great suggestion.

kevin

Thanks! Glad it worked out for you.
I have to play with my Mai-Tais to coax interesting stuff out of them as I'm a little on the cheap side and can't play too much with the $60+ rums. I've got the Appleton 12 Year, and do like that (the "Smuggler's Cove version"), but I am really more of a fan of the Vic's version. I found that just a touch of the Pyrat got me closer to that version than anything else so far.
I do get closer and closer to grabbing a nice Martinique at the liquor store, though.
One of these days, I'm gonna get that sucker.

On 2010-09-04 20:38, CincyTikiCraig wrote:
MAI TAIS!!!!

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I made mine tonight with 1oz Appleton Extra & 1oz LaFavorite Rum Agricole Vieux. Simply outstanding dinks.

I think I'm gonna just have to finally break down and get some Martinique, dammit.

Scorpion Bowl from Steve Crane’s Luau

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Followed up with a couple of Mai Tais. I used a dash of Smith & Cross in addition to the Appleton Extra. It made an excellent Mai Tai!

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It's all snakebites, all the time tonight. Samoan Fog Cutter with diner, then 2 Cobra's Fangs (Don's mid-century version), then a Sidewinder's Fang. Sure, the Sidewinder is pretty mellow, but makes a good 4th drink, especially with homemade passion fruit syrup.

The seems to be as many Cobra's Fang recipes as Zombie recipes. I like the Grog Log edition, but the one I had recently at Trader Vic's really put the Pernod flavor at the forefront and the Grog Log edition was a bit more subtle. I might up the Pernod and drop the lime juice a bit next time.

Kevin

I find that I have to cut the lime in many of the Bum's recipes.
I mean, I love lime... but many of those drinks are just overkill will the citrus.
I likes to tastes mah rums.

A Mai Tai with this rum;
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I've never heard of it, or seen it before. My friend bought me a bottle for my birthday and I have to say it's not as bad as it's label looks. For those wondering, Kelpies are a very intelligent breed of dog here in Australia commonly used on farms. As to what they have to do with rum, your guess is as good as mine.

chocolat/coffee martini with coffee grounds on top. The mint is just "stunt mint". not reaaly part of the drink.
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Sleeping Giant

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Conducting a scientific experiment, comparing the 1941 Q.B. Cooler recipe from "Grog Log" and the 1937 recipe from "Sippin' Safari" and "Remixed" (sorry, no photos).

The winner? 1937 by a comfortable margin. It's amazing how much it tastes like a Mai Tai with almost completely different ingredients.

Singapore Sling.
The first recipe in the "chapter".
Again, a little too much lime in the Bum's recipe for me.
Gonna cut it in half on the next one... that's gonna be made in like 2 minutes from now.

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Rum Sidecar from the Vic's book.
Delicious.
Although, I did cheat and used V/X instead of "light Puerto Rican".

:wink:

I am drinking to Tiki-Kate.

:drink: :sheckymug: :drink: :sheckymug: :drink:

Erik the Red

I too will be drinking to Tiki Kate at the Tiki Ti!

I made a Navy Grog last night from "Remixed".

I had to make some substitutions and here's my recipe.

3/4 oz lime juice
3/4 oz white grapefruit juice
3/4 oz soda water
1 oz honey mix
1 oz Bacardi 8
1 oz Smith & Cross
1 oz ED 12

It was delicious!

from Trader Vic Bartenders Guide 1947

Davis Cocktail

1/2 oz Jamaican Rum
1 oz French vermouth
1/2 oz lime juice
1 dash grenadine
shake well with cracked ice; strain into chilled cocktail glass.

This one is for you Tiki-Kate. :(

My twist on a rum old-fashioned. Any rum but I just bought a bottle of Havana Club Anejo Especial, passionfruit syrup and orange bitters.

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Tortuga

From Beachbum Berry's Remixed: an unlikely combination of Vermouth, Orange Curacao, and 2 kinds of 151 Rum. Absolutely delish.

Since my AC died and I live on Guam I had to make a special drink tonight to chill out with. So I turned my Olongapo Punch into an Olongapo Cooler by adding a bunch of ice.

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