What AreYou Drinking- Right Now?

Back to my fav Zaya. I like a sweet rum.
Cheers

Dark and Stormy.

Went to the Merchant Hotel in Belfast, smelt their bottle of Wray & Nephew 17 - bottled at barrel proof is now 154%! From the smell it is not what I expected, smelt soft & nice but I'm sure the funk would have been in the taste.

It was about £50 a teaspoon at the old price & they don't sell it anymore as they only have a little left. The barman did said they were to going to start producing it again (maybe its a rumour?). Thats probably the closest Im going to get to a 'authentic' mai tai.

Had a $200 mai tai (Appleton 21, Clement Shrubb, Clement VSOP) - underwhelmed given the cost of ingredients! Tried a sample of Clement VSOP & Clement Shrub for the 2nd time neat - have added them to my shopping list.

Went over the road to the Spaniard, had another mai tai (Hawaiian style, OJ & pineapple), sampled Skipper demerara rum neat & had a double Plantation 2000 Barbados neat. Will add both to my shopping list!

Two mai tais, a sipper & 4 confirmed on the shopping list = today was a good day!

Even at £50 a teaspoon, if they were still selling it I would have to shell out and try it. Probably the only time in my life to taste Wray a d Nephew 17 Year!

Can you still shell out £750 at the Merchant and get them to actuallyake you a Vic Mai Tai with the 17 or have they had to stop doing that as well?

On 2013-08-30 17:23, Sunny&Rummy wrote:
Can you still shell out £750 at the Merchant and get them to actually make you a Vic Mai Tai with the 17 or have they had to stop doing that as well?

It's 'display purposes only' - no sales. The bottle is a distillery sample bottle so its not much to look at (otherwise Id have posted a photo).

If you are in Belfast anyway, i advise doing what i did: go there, look, have a posh mai tai, go across the street to the Spaniard & chat to the locals :)

At £50 a teaspoon maybe I'd go for it, at £750 a drink no way!

For a rum related £750 I probably could...

Buy one of every Appleton (up to the 30 year)? Fly to Jamaica & visit the distillery? Buy the $100 mai tai ingredients 7.5 times over & have a $100 mai tai everyday after work for approximately a year? etc etc :)

Almost two bottless of Black Tot. . .

Labor Day-- it's the last weekend of summer beers- so drink'em if ya got'em...

(Harpoon Summer kolsch and Cigar City Helles Lager here...)

oh yeah-- its FOOTBALL TIIIMME!

[ Edited by: thePorpoise 2013-08-31 11:00 ]

On 2013-08-31 10:59, thePorpoise wrote:
oh yeah-- its FOOTBALL TIIIMME!

Yes it is... the only good thing about summer winding down.

Well, not 'right now', really. But, last night, I made and tried a Cosmopolitan. Just curious, because I'd never had one during its recent rise and subsequent decline. Surprisingly, it was good enough to try a second. But now, today, I can't find my man card anywhere. Where'd I put that silly thing?

"recent rise?!"

welcome to 1990!

:P

If you ignore the recipe instructions to use Citron vodka, a Cosmo is actually a nicely balanced cocktail. I cheat and add a quarter ounce of homemade grenadine to the Cosmos I shake up for the Missus, but the truth is it is a decent drink if it is made correctly.

Old serial number 149959 (current is 2.5M?) with a rolled-today El Beso Kahlua and Morphine soundtrack. Not a bad weekend so far.

just had a mai-kai style 151 Swizzle.

now, working on a 1934 Zombie Punch.

may shortly need an emergency delivery of savory snacks, or, alternatively, of pillows....

Went to Teader Vic Beverly Hills by the poolside. Had a Dr. Funk, a Mai
Tai and a Navy Grog, ayyyy..

Not much but it's what I do. Barbancourt, Coke, and lime, on ice for Labor Day.

I love reading about what everyone is drinking... Picked up some rums to make Three Dots and a Dash... and I needed to increase my rum variety anyway...So for Demerara I got a bottle of 12 year El Dorado and for a Martinique rum I got Coeur Ambre... then I realized it might take a little bit to find some pimento liqueur... so instead I made a MaiTai with these two rums... WOW!... really different!

just finished a triple D:

a double derby daiquiri...

three dots anna dash...-

Hemingway Daiquiri (TO Have and Have Not movie style, i.e., french-style rum...)

Mai Tai with Smith & Cross and St.James.

On 2013-09-05 19:10, hiltiki wrote:
Mai Tai with Smith & Cross and St.James.

Just replenished my Smith & Cross today and St. James a couple of weeks ago. I believe this will be first in a succession of celebratory cocktails tomorrow at the end of a long and depressingly cocktail free work week.

On 2013-09-04 22:28, thePorpoise wrote:
Hemingway Daiquiri (TO Have and Have Not movie style, i.e., french-style rum...)

Like! Not had it with agricole yet, only cuban & I like it like that...

Hurricane (the jamaican rum / lemon / passionfruit one - good) followed by Test Pilot (great! :))

I've got plenty of fruit & mixers but Im out of ice, might have a sipper...

Mai Tai at Trader Vic Beverly Hills again but this time I was smart enough to wear a bating suit and after after a few drinks I jumped right in the pool. Our waiter who was one of the old waiters from the original Trader vic's didn't seem to mind so I had a great time.

Sneaky Tiki at Harvey's.

Sad.

Pair of Mai Tais.Used Pyrat and Coruba but I forgot to buy a pineapple( for garnish). Makes a big difference in the presentation and the "nose".
Ain't gonna happen again!
Cheers

'Luxury' Coconaut with Appleton 12 :)

Strong 1

Wahine wanted me to post her drinks

Shots of (which I hardly ever do) Asum Broso. Someone gave me a bottle and I decide to try it. For a tequila it was real smooth. The design of the bottle is pretty risque.

Scotch lately. Lots and lots of scotch.

dark N'stormy.

more to come on a miserable sports weekend...

Navy/Yeoman's Grog.

outta honey, so used raw agave nectar.

appleton v/x, used 4 oz.

[ Edited by: thePorpoise 2013-09-07 22:34 ]

151 Swizzle, MaiKai style, in my moscow mule copper mug...

"Modified Tiki Puka Puka" (From Trader Vic)

1/2 Oz. Orange juice
1/2 Oz. White grapefruit juice
1 Oz Fresh lemon juice
1/2 Oz TV Grog Concentrate
1/2 Oz Grenadine (I used Monin Pomegranate)
1 Oz. Light rum (I used Cruzan Aged White)
1 Oz. Dark rum (I used Smith & Cross Jamaican rum)
1 Oz 151 rum (I used. . . of course, Lemon Hart 151)

I flash blended it with crushed ice (top down blender), garnished it with a lemon peel and mint sprig and served it in a double old fashioned glass as I have no idea what a "Compote" glass is. Anyway,to my taste, this is a more 'interesting' version of the drink. . .but not much worth a picture.

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

GENT

[ Edited by: GentleHangman 2013-09-08 13:46 ]

On 2013-09-07 20:37, Mr. NoNaMe wrote:
Scotch lately. Lots and lots of scotch.

Good call! I liked the Balvenie 14 year 'Caribbean Cask' when I last had some :)

Zombie. . . Aku Aku version from Remixed.

What a great, well-balanced drink! Uses just about the same ingredients as the '34 (with just a dash of Pernod and Curacao) but changes the proportions — and only uses a little more than half the rum called for in the original so it's really more of a Zombie Light. Crazy good though!

151 Swizzle mai-kai style.

cant.. stop. drinking.. them...

On 2013-09-11 19:55, Sunny&Rummy wrote:
Zombie. . . Aku Aku version from Remixed.

What a great, well-balanced drink!

sure, well-balanced like a cinnamon roll with a rum injection...

On 2013-09-13 20:21, thePorpoise wrote:

On 2013-09-11 19:55, Sunny&Rummy wrote:
Zombie. . . Aku Aku version from Remixed.

What a great, well-balanced drink!

sure, well-balanced like a cinnamon roll with a rum injection...

Hell you say! This is a drink with great balance. In fact the wife and I are having one now. I usually do my Don's mix with 1:1 white grapefruit to cinnamon simple, so this recipe keeps that in proportion. The sweetness is kept in check by dialing the Falernum back to a scant 1/8 tsp. using Smith&Cross as the dark(ish) Jamaican and that and the LH151 hold their own but don't hit you over the head like the rum blast of the '34. Damn good.

Also enjoying the 1930s Beachcomber Planter's Punch from Remixed as I contemplate the rum combo for our Mai Tai nightcap.

An (Amost) Martin Cate Mai Tai, as per Hurricane Hayward's recent post. Went with ED12 per recipe specs, but subbed equal parts Appleton V/X and Smith&Cross for Appleton 12 which I am out of. Dialing the lime back to 1/2 oz let's the richness of the rum combo come through. This is quite nice. Will have to revisit asap with Appleton12.

have you tried out a dry MaiTai?

The PKNY version that was just shared here? No I haven't. I am a believer in the importance of the ~ 30% dillution factor you get in shaking/stirring, so I can't see that the dry Mai Tai would be appropriately attenuated when it's just poured over ice. I will eventually get around to trying it I'm sure.

Have you given it a go?

havent seen the pkny stuff.

i've advocated here for a while in favor of what i call a "dry" mai-tai: reduce the lime, orgeat, and curacao, making the MaiTai a more rum-forward drink.

when i make a MaiTai "dry," i use a teaspoon lime, and 2 teaspoons each of orgeat and orange curacao, with the regular 2 oz of rum.

i prefer 1 oz dark rum and 1 oz demerara rum, myself.

My mistake, I do recall reading that suggestion from you. I will give that a go for sure, since I do like more rum-forward Mai Tai variants. That is what originally appealed to me about a Mai Tai -- that all of the supporting ingredients can play nicely with but still not overtake the importance of the chosen rums. Depending on the rums used, adjustment of a half teaspoon or so of the other ingredients can have such a big impact on the overall drink.

I really think of the Mai Tai as being much more of a balancing act than the rest of the classic Tiki drink catalog. Even the natural variation in the tartness of the limes can throw off the balance that you thought you had totally nailed just a couple of weeks earlier. Always keeps you working and searching for that elusive perfect Mai Tai.

I personally have made my mai tais 'dry' for a long time now. I like the strength of the flavour before it gets diluted which is what happens anyway as the drink is sitting. By the time i've finished it the last few sips taste the same as what it would have tasted like when first made if i had of shaken/stirred it with ice.

I also only use 0.5 of lime juice as i prefer it less tart and use 0.5 orgeat and no sugar syrup as i like the almond flavour.

Depending on the rums I use I also often double the orgeat and omit the simple. If I'm doing a Jamaican/Martinique combo that is usually what I do. In a Mai Tai with ED12 the extra orgeat can be just a bit overpowering so There I'll either cut it back or increase the lime. I have found that even though my homemade orgeat has a rich, deep almond flavor, it doesn't cut theough a drink the way the chemical commercial stuff does so often I need to dial it up to bring it out in the flavor profile.