What AreYou Drinking- Right Now?

Not a chance! I have an alphabetized document on my phone that I keep tabs of most everything I make with ratings, ratios and notes on what could improve. It's getting super lengthy and requires tons of scrolling to find anything anymore. I need discipline and organization to keep this ship afloat. Who knew drinking was so much work?

'nother Mai Tai. Same as last night's but using a homemade orgeat (emergency 10 min method) from my friends bar instead of BG. Has a slightly better balance but not wholly better.

That ED12/Appleton 12 mix is tough to beat in a Mai Tai. A favorite for sure!

Last night made a few:

• Home navy grog recipe Vs home agricole recipe
• Wine Vs home agricole recipe
• Vodka & Orange Vs home planters punch
• Sipping tequila Vs Mai Tai

*hic! :)

Tonight, making a few for friends:

• 2 home planters punch, 2 Mojitos
• Navy Grog, 2070 Swizzle, Hawaii Kai Treasure & a beer (quickly followed by a Pimms cup)
• Home agricole recipe, Mai Kai Jet Pilot, a water (?) & home navy grog variation

*hic! :)

I had a draft Longboard at an outdoor bar Fri. night, had me feeling Vegas/San Diego. too bad i don't have good camera-phone technology.

A Devil's Acre Call A Treuse!

Nice, Below Decks! Those ingredients are pricey. And I see there is a video on YouTube on making the Call A Treuse.

The Devil's Acre is a great cocktail place in SF. A little "bright" during the day because of the windows along one wall, but other than that a nice apothecary barbary coast feel to it. Sold me a menu for $3 and it's a nice keepsake.

A Devil's Acre Lauchlan's Antiscorbutic!

Today I flew from FL (Land of the Mai Kai)to San Francisco for business. I made sure I was at Smugglers Cove when the door opened at 5pm. I had a Zombie, 3 dots and a dash and a Mai Tai. All excellent! Below is a picture of the Zombie.

The Progress (San Francisco) "Mai Tai" (light rum, dark rum, orange liqueur, lime, peanut milk, sugar, fresh Hawaiian nutmeg)

On 2015-08-19 08:59, The Below Decks wrote:
The Progress (San Francisco) "Mai Tai" (light rum, dark rum, orange liqueur, lime, peanut milk, sugar, fresh Hawaiian nutmeg)

And how was Peanut Milk in a Mai Tai?

A tribute to Martin Cate's Formidable Dragon, his signature cocktail served at the Tiki Tower Takeover during The Hukilau 2015 ...

Recipe will be posted tomorrow!

The Week in Tiki * Mai-Kai Cocktail Guide

The official blog of The Hukilau

[ Edited by: Hurricane Hayward 2015-08-19 23:30 ]

The Devil's Acre Bourbon Crusta!

Here's the Formidable Dragon tribute recipe. Enjoy!

http://www.slammie.com/atomicgrog/blog/2015/08/20/shag-to-help-toast-the-hukilaus-15th-anniversary-the-mai-kais-60th-in-2016/#formidable-dragon

first, Tanduay silver neat, then in a Manila Libre.

next, Pussers, angostura bitters, and cola.

It's a room party at the Residence Inn and here's a photo before the fun began. My cocktail kit for this trip was twice as big as my personal suitcase. Cheers!

On 2015-08-21 19:04, DarthMalaguti wrote:

It's a room party at the Residence Inn and here's a photo before the fun began. My cocktail kit for this trip was twice as big as my personal suitcase. Cheers!

Darth- where in SW Fla did you get that old label Lemon Hart?

Ran out of Myers Platinum after fixin a pair of Mojitos this hot, humid evening here in SoCal. Tried some Ballast Point White that I was saving for something or ? Makes a good mojito.
I use spearmint, Morena sugar, and Persian limes.
Cheers

On 2015-08-21 23:50, thePorpoise wrote:

On 2015-08-21 19:04, DarthMalaguti wrote:

It's a room party at the Residence Inn and here's a photo before the fun began. My cocktail kit for this trip was twice as big as my personal suitcase. Cheers!

Darth- where in SW Fla did you get that old label Lemon Hart?

I bought 2 cases a few years ago in northeast Illinois.

http://www.tikicentral.com/viewtopic.php?topic=36366&forum=10&vpost=583333

A Michael Mina (SF) Turkish Delight! (rum, walnut & fig cordial, amaro nonino, egg white)

A Zuni Cafe Corpse Reviver No. 2!

A Trick Dog (SF) "February"!

Alas, I forgot to take a pic, but I just enjoyed Kahuna Kevin's excellent Snaggly Wompus whilst preparing a batch of the Voodoo Nectar infusion:

T-minus 23:17 until assembling the Voodoo Nectar cocktail. It was the one room crawl drink we missed at TO.

Made a couple of Mojitos after having a Pegu Club Cockttail.
Dos vintage drinks are hard to beat!
Cheers

The Pegu Club is one of my personal faves. Not everyone likes it, but it really is worth trying. It's on my permanent home bar menu.

The Below Decks Mai Tai!

Below Decks: how has the Latitude 29 orgeat been performing for you?

I just started using Latitude 29 Orgeat Formula and I like it. I know Beachbum worked to develop and get the formula right, and I trust him. I think he's also using it at Latitude 29 now (where I'll be going back at the end of September!). What do you think?

Have you had BG Reynolds', and if so is it comparable?

Took the Hell in the Pacific challenge tonight. Added a smidge of macadamia nut liqueur. Perfect!

Cheers!
:drink:

On 2015-08-27 05:58, AceExplorer wrote:
The Pegu Club is one of my personal faves. Not everyone likes it, but it really is worth trying. It's on my permanent home bar menu.

Ace, I made mine without bitters. I ran across a recipe today that calls for A. Bitters. What’s your recipe”
Cheers and Mahalo

The Below Decks Ankle Breaker!

a Pluto's Heart.

dark, cold, mysterious, like the outer edge of the solar system...

From last night Corn'n Oil.
Thank you Heylownine.

On 2014-11-22 02:21, kkocka wrote:
Jet Pilot w/Coruba vs Blair's Jet Pilot w/Blackstrap

Finally got round to trying Blair's Jet Pilot w/Blackstrap

On 2014-11-22 10:46, AdOrAdam wrote:
Who won? :)

I'd have to give the edge to the standard w/coruba. The blackstrap is maybe a hair too distinct and sorta threw it off, but both were very similar.

Yeah I'd agree with that :)

a Terrapin Hi-5 IPA = excellent. even if it is from Athens GA.

Found this at my local booze shop yesterday.

Wow.. This gin screams tiki.. No juniper.. its made with the limon mandarino fruit and aged in dictator rum casks..

its like drinking a 86 proof lemon mixed with a mandarin orange.. Good stuff glad i was able to pick it up.

On 2015-08-30 15:32, CongoPete wrote:
Found this at my local booze shop yesterday.

Wow.. This gin screams tiki.. No juniper.. its made with the limon mandarino fruit and aged in dictator rum casks..

its like drinking a 86 proof lemon mixed with a mandarin orange.. Good stuff glad i was able to pick it up.

Congo,
Your description makes it sound tempting.
Wonder why they call it gin?

Fixed up a couple of Rum Babalu’s. Used Reed’s Ginger Beer. Was planning on Mojitos and Mai Tai’s but my pot of mint suffered a horrible bug attack overnight.
Cheers

Congo,
Your description makes it sound tempting.
Wonder why they call it gin?

I think it's gin because it doesn't really fall into any other categories.Gin produced only through distillation or redistillation of aromatics with an neutral spirit can be distinguished and marketed as "distilled gin".

[ Edited by: CongoPete 2015-08-30 23:55 ]

The Below Decks Call A Treuse!

On 2015-08-30 23:54, CongoPete wrote:

Congo,
Your description makes it sound tempting.
Wonder why they call it gin?

I think it's gin because it doesn't really fall into any other categories.Gin produced only through distillation or redistillation of aromatics with an neutral spirit can be distinguished and marketed as "distilled gin".

[ Edited by: CongoPete 2015-08-30 23:55 ]

Mahalo Congo,
THe knowledge displayed on this board never ceases to amaze

On 2015-08-30 23:54, CongoPete wrote:
I think it's gin because it doesn't really fall into any other categories.Gin produced only through distillation or redistillation of aromatics with an neutral spirit can be distinguished and marketed as "distilled gin".

I have read, and one distiller has directly told me, that "all gin starts out as a form of vodka." Then they soak various botanicals in it for one or more days, filter it, and bottle it, and send it off for sale.

According to the distillers at the St. Augustine Distillery, some rum makers move into gin early when they are starting rum production because they do not have to wait and age the gin like they do rum. This allows them to wait for the rum to complete the aging process and also generate critically-needed revenue early in the life of their new business.

If you get a chance, and you're in the area, take the 2-hour "Gin 101" class at the St. Augustine Distillery here in northeast Florida. They blew me away when I visited and took the class as part of a birthday gift from my better half earlier this year. Their gin is one of my favorites, a close second to Uncle Val's Botanical Gin from northern California. Both St. Augustine Gin and Uncle Val's Botanical Gin are "new world" gins in that they are not of the London Dry style and are much less juniper-forward. Both are very pleasant surprises which have converted numerous staunch gin-haters to new gin drinkers.

Not to get technical, but according to chemists, alcohol IS a solution!

On 2015-08-27 22:47, nui 'umi 'umi wrote:

On 2015-08-27 05:58, AceExplorer wrote:
The Pegu Club is one of my personal faves. Not everyone likes it, but it really is worth trying. It's on my permanent home bar menu.

Ace, I made mine without bitters. I ran across a recipe today that calls for A. Bitters. What’s your recipe”
Cheers and Mahalo

nui 'umi 'umi, I haven't forgotten your request, will share the recipe I use with you a bit later when I get to look through my notes. It's not my recipe, so I'll include the original source too.

Not to get technical, but according to chemists, alcohol IS a solution!

The Below Decks Last Word Fizz!

Whistle Pig Rye Old-Fasioned at The Polo Lounge

The Below Decks Jaspers Jamaican!