What AreYou Drinking- Right Now?

A Pineapple Crush.

Started the night off with a Sippin Safari Duke's Pearl.
Just a little heads up... the Forrelli Honey that tastes so good on my toast made this drink almost undrinkable. Much better with plain Clover.

Next one up was the Sharks Tooth from Remixed, a little stout but gets better as the ice melts.
A question for the experts out there do you float the 1oz Jamaican or do you pour and mix in?

Now off to do some experimenting...

Another Pineapple Crush!

milk Mickey Mouse Clubhouse DVD

From Trader Vic's Bartnder's Guide, 1947.

Chartreuse cocktail

3/4 oz bourbon
1/2 oz chartreuse
1/4 oz French vermouth ( we used dry)
Stir with cracked ice, strain into chilled cocktail glass. Serve with maraschino cherry.

One of the new owners of Musso & Frank Grill, an old time restaurant on Hollywood Blvd. had bought a bottle of Chartreuse and didn't know what to make of it. I did some reading in my bar book library and found this old recipe. We made this last night in the restaurant and everyone who tried it loved it... yeah...
I know it is not tiki but a very good old fashioned cocktail.

Hey hiltiki, next time you're there get him to make you a "Last Word". Equal parts Chartreuse, gin, lime juice and maraschino liquer shaken and strained. Lovely. I actually like Chartreuse on the rocks with a couple of lime wedges squeezed and dropped in.

A little something for the 4th of July

M-80

1 oz Cockspur
1 oz Sugar Cane Rum
1 oz Pineapple Juice
.5 Lime Juice
.5 OJ
.5 Cinnamon Syrup
.5 Maraschino Juice

Shake well pour into old fashion glass with 1 cup crushed ice add floater

.5 Lemon Hart 151 float

I'll have to whip one of those up this evening.

I ran out of Mai-tai ingredients halfway through our little shindig, and had to mix on the fly... wound up going with what I had available and made some modified Blue Hawaiians. Subbed Cruzan Gold for the vodka, and left the cream out.

I thought they were a little too tart with all the lemon juice, but the handful of guests loved the hell out of 'em, so whatta I know?

It seems that the power of the "Blue Drink" on non-Tiki-philes (i.e. everyday folk), is impressive. "Ooohs" and "aahhhs" all 'round.

:lol:

HAI KARATE!!!!! (Intoxica pg. 37)

(PS. Did this stuff part crowds like the Red Sea back in the 70's? 'Cos baby, I got plenty of elbow-room today!)

Jet Pilot.
ZOOM.

Well, I dug out my 1938 copy of Just Cocktails and tried a "Pink Whiskers":

1oz brandy
1oz French vermouth
"juice of 1/4 orange" = ?? so I used 3/4oz
1 dashes creme de menthe
2 dashes grenadine

and there's a reason why this isn't a 'classic' cocktail and you've never heard of it.

Next was "Alexander's Sister", which is an Alexander but with menthe instead of cacao and a few sips was enough mint for me.

Screw it - back to the Berry books!

A tropical Itch later and the rest is histrionics.

Apple cider. I also just bought a bottle of Cointreau which i've been out of for a while, so i'm going to make something with that soon. First I want to try a Sailor Jerrys with Pepsi. Never tried one before as I generally dont drink cola. Can anyone tell me if it need lime?

Swizzle, I made the Mai Tai Swizzle (Don the Beachcomber) page 71 of Remix, it asks for Cointreau,it's a good drink try it. if you need recipe let me know. :)

That Mai-Tai Swizzle is freakin' awesome.

The wife made Oatmeal Raisin Cookies tonight.
The cocktails... not the baked goods.
Delicious desert.

I wish I had the initiative to mix a Tropical cocktail. It's too easy just to pour some El Dorado 15 and throw in a couple of ice cubes (which is what I just did). This stuff is good enough for me to switch from Bourbon permanently. :)

John,
step it up to the 21 year El Dorado.
you'll thank me, but your wallet will curse me.

I just had a corona with lime wedge squeezed in it of course.
with my dinner of 2 corndogs.

Jeff(btd)

Hi Jeff!
I don't drink all the time, but tonight I just mixed up a Mai Tai!

On 2010-07-08 22:48, bigtikidude wrote:
John,
step it up to the 21 year El Dorado.
you'll thank me, but your wallet will curse me.

Hmmm... At $75 per bottle, the 21 would have to be twice as good as the 15 to justify the cost. Is that really the case ?

I like a good pour, but for me once you start paying more than $35 for a bottle of booze, it becomes the law of diminishing returns.

:)

well I don't know about twice as good.
but it is pretty smooth.

I won't be buying or drinking it all the time,
but its nice for special occasions.

Jeff(btd)

On 2010-07-08 23:43, Atomic Tiki Punk wrote:
Hi Jeff!
I don't drink all the time, but tonight I just mixed up a Mai Tai!

Hey Lance,
I don't always drink Beer all the time,
but on 4th of July, I drank a bunch of XX amber

Jeff(btd)

One of my most favourite cocktails, although not a Tiki drink, "The Avenue".

30ml Bourbon
30ml Calvados (you could use Applejack)
30ml Passion fruit syrup
dash of lemon juice
dash of orange flower water

I use Monin Passion fruit syrup and cut it back a little bit so that it's not too sweet.

It's from the Ted Haigh book Vintage Spirits and Forgotten Cocktails.

I'm trying the Spindrift Jr, who I think is the son of Spindrift or maybe he is just a little shorter version of Spindrift Sr. Either way it is good.

I had a slug of Zacapa 23 tonight at a Mexican restaurant - it's a decent dark rum that's rather too sweet. Speaking of sweet rums, would Oronoco make a good substitute for cachaca in a caiphirina?

Gold Cup from the Grog Log. I added a bit more rum than what the recipe calls for cuz it's mo bettah that way. Aloha Friday!

More rum fixes anything.
Every time.

To paraphrase Homer - "Ah rum: the cause of, and solution to, all of man's problems..."

Gin & Tonic right now,tho' I forgot how much I dislike tonic water. Then I gotta flip a coin between a Mango Cooler or a Skipper Kent Planter's Punch...

Whipped up a quickie with little to no thought given...
1oz Myers's Dark
1oz Appleton Estate Reserve
3oz Ceres Passion Fruit Juice
.5 oz Cherry Heering

Actually pretty tasty.

So, there was a drink in the Vic's book that I wanted to try, but couldn't remember what it was... so I pulled it out of the brain, but I probably got it wrong.
It's like equal parts rum, cherry brandy, and Benedictine.
I used Coruba and Cherry Heering along with the Benedictine.
Strangely delicious.
I say strangely because it's a little tamarind like... a little "tree bark-y", if that makes sense.
Interesting, and good.

Sounds like a Singapore Sling with rum instead of gin.

Is it happy hour yet? Gene Rains on the stereo and a Ciro's Special pleeeze. It is flippin hot outside.

Ciro's special happens to be one of my all time favorites. Usually I start with a ciro's and then go to a Mai tai. But I'm having a margarita now.

Tried out the "DigiTiki Mai Tai" tonight with dinner. I don't know that I prefer it to the Trader Vic's recipe, but that Lemon Hart 151 float sure makes for a good finish.

kevin

Tried a couple out of Vic's '73 book last night... much drier than usual (for me), with way less sweetness.

The Doctor Funk in his book tastes nothing like the Doctor Funk I had at TV's Emeryville. Their drink was heavily sweet and had maraschino liqueur if I remember correctly. The one in the book just has dark rum, lemon and lime, and tiny amounts of grenadine, simple syrup, and Herbsaint. The soda added a nice touch, too... and it wound up being a pretty refreshing summer-time booze fest.

The Beachcomber was along the same lines, as far as dryness goes. I liked this one quite a bit, but I may go for a more pungent rum next time, for personal preference. The light Puerto Rican (I use the Cruzan to sub, like the Bum suggests) gets lost on my tastebuds. Overall, The Beachcomber seemed to me to be kind of a not too sweet rum margarita. Pretty dang good.

8:33 AM at work
I'm drinking.....COFFEE!

On my second Happy Buddha. Altered second take for less guava overpowerment. No pic. I figure everybody's seen a bottle of Rose's.

Otto's Grotto, shakin with the cream. Yummy!

Cuba Libre

A Mai Tai with;
Lemon Hart (Jamaican)
Lark* rum

Lark* are a Tasmanian distiller who make several award winning whisk(e)y(ies/s). A couple of years ago they released a white "rum" made from, I believe, an Australian sugar cane juice. Now from what I understand that should be called an agricole, which is what it tastes like, but they call it a rum. (Some of that original batch is being aged in, what i'm positive is their own ex-whisk(e)y barrels.I am interested in trying that when it becomes available). It is though, SOOOO much harsher than any white agricole I have ever tried before. Agricoles are a completely different animal to white rums but this is definitely an agricole, not a rum.If you ever see it, and are the adventurous type, then by all means give it a go. But otherwise, give it a miss.

Coocoo Comber. :)

Awesome concert, women issues, speeding fines, I'm loving this Apple Cider right now. I believe I might have several more.

Made my first Sidewinder's Fang last night, with real passion fruit... pretty good, but at the end of the day I just don't think I'm much of a fan(g) of passion fruit in the first place.

On 2010-07-28 20:25, Mr. NoNaMe wrote:
Coocoo Comber. :)

The duct tape is a nice touch...

Bombay Punch
  1 oz Brandy
  1 oz sherry
  1/4 oz maraschino liqueur
  1/8 oz Curaçao
  2 oz Champagne
  1 oz seltzer
Stir.
Ice.
Decorate with fresh fruits.
This is the single version of a big punch. Not terribly Tiki, but delicious.

had a frozen strawberry margarita with my luncheon experience.

I love this drink, I keep on going back and making it time after time.

Western Sour (Remixed recipe)

1 oz white grapefruit juice
1/2 oz fresh lime juice
1/2 oz falernum
1/4 oz sugar syrup
2 oz Bourbon

yum!

My usual. Pineapple juice, Railean Dark Rum, Topo Chico, wedge of lime!

A Mai-Kai Barrel of Rum, but for a change I'm at home and not in The Molokai bar. I finally picked up a copy of Taboo Table and went right to that recipe. It's a spot-on facsimile ... just wonderful. Heading straight to The Grogalizer to post my 10-star review. Mahalo!

[ Edited by: Hurricane Hayward 2010-08-07 01:02 ]

Jet Pilot right now... but earlier it was Navy Grogs and a Mai-Tai.
And yesterday it was Mai-Tais, Missionary's Downfall, and Jasper's Jamaican.
My liver's gonna be pissed.

A Zombie using a cobbled together 1938 Don the Beachcomber recipe.