What AreYou Drinking- Right Now?

Something simple and quick, yet still good: Robert Hess' Voyager (sans garnish).

Westside Tavern Pineapple Sage Mai Tai!

A pair of Last Words for me and my TikiQueen.

Working on a batch recipe for the Big Bamboo, to be served at Swanky's special event for guests at his book signing at The Mai-Kai next week.

On 2016-09-07 21:24, Hurricane Hayward wrote:
Working on a batch recipe for the Big Bamboo, to be served at Swanky's special event for guests at his book signing at The Mai-Kai next week.

Hurc, This is the recipe that I use when I make em one or two at a time. Please post how your “batch”turns out. One of my many favorites.
Mahalo

Big Bamboo

1/2 oz lime juice
1/2 oz OJ
1/2 oz grapefruit juice
1/2 oz passionfruit syrup
1/2 oz dark Jamaican rum
1 oz gold Cuban rum
2 dashes Angostura bitters
4 oz crushed ice

put all in a blender at high speed for 5 seconds.

Aloha nui 'umi 'umi,

Yes, that's the recipe for the drink pictured. My task is to serve 96 of them over the course of an hour, so I'm merely scaling up the ingredients. I'll be using two giant shakers, which can handle eight drinks apiece. So I figured out how much I need of each ingredient per shaker, then follow that recipe. I'm not a fan of batching cocktails as a punch, unless they were actually designed to be a punch. I like to shake or mix the drinks as fresh as possible. After mixing up some very complicated cocktails this way (see Zombie above), this one should be a breeze.

If you're curious, here's the grand total:
48 oz lime juice
48 oz OJ
48 oz grapefruit juice
48 oz passionfruit syrup
48 oz dark Jamaican rum
96 oz gold Cuban rum
4 oz Angostura bitters

Okole maluna!

On 2016-09-07 22:54, nui 'umi 'umi wrote:

On 2016-09-07 21:24, Hurricane Hayward wrote:
Working on a batch recipe for the Big Bamboo, to be served at Swanky's special event for guests at his book signing at The Mai-Kai next week.

Hurc, This is the recipe that I use when I make em one or two at a time. Please post how your “batch”turns out. One of my many favorites.
Mahalo

Big Bamboo

1/2 oz lime juice
1/2 oz OJ
1/2 oz grapefruit juice
1/2 oz passionfruit syrup
1/2 oz dark Jamaican rum
1 oz gold Cuban rum
2 dashes Angostura bitters
4 oz crushed ice

put all in a blender at high speed for 5 seconds.

Aloha! We just posted an extensive update on the Big Bamboo ...
http://www.slammie.com/atomicgrog/blog/2012/06/02/mai-kai-cocktail-review-the-big-bamboo-features-big-flavors-unique-history/

[ Edited by: Hurricane Hayward 2016-09-27 16:57 ]

Hemingway Daiquiri

Putting Lemon Hart to the test in a simple Daiquiri ...

On 2016-09-07 23:16, Hurricane Hayward wrote:
Aloha nui 'umi 'umi,

Yes, that's the recipe for the drink pictured. My task is to serve 96 of them over the course of an hour, so I'm merely scaling up the ingredients. I'll be using two giant shakers, which can handle eight drinks apiece. So I figured out how much I need of each ingredient per shaker, then follow that recipe. I'm not a fan of batching cocktails as a punch, unless they were actually designed to be a punch. I like to shake or mix the drinks as fresh as possible. After mixing up some very complicated cocktails this way (see Zombie above), this one should be a breeze.

If you're curious, here's the grand total:
48 oz lime juice
48 oz OJ
48 oz grapefruit juice
48 oz passionfruit syrup
48 oz dark Jamaican rum
96 oz gold Cuban rum
4 oz Angostura bitters

Mucho mahalos

[ Edited by: nui 'umi 'umi 2016-09-10 22:08 ]

Continuing with the 151 Demerara rum tastings, we put all four to the test in my tribute to The Mai-Kai's 151 Swizzle ...

Nothing like a pleasant afternoon of sipping Swizzles.

Results of the blind tasting coming soon, along with the latest 151 Swizzle recipe.

Again, a “Last Word” for my Tiki Queen and I. Just a great drink to cleanse the palate before a grilled Ribeye.
Cheers

The Below Decks East Village Athletic Club Cocktail!

On 2016-09-11 23:39, nui 'umi 'umi wrote:
Again, a “Last Word” for my Tiki Queen and I. Just a great drink to cleanse the palate before a grilled Ribeye.

Mentioning the Last Word reminds me of another Chartreuse cocktail which has a very tiki quality to it (IMO), the Chartreuse Swizzle. Not drinking it right now, but when I do, I like Robert Hess' formulation:

1 1/4 oz green Chartreuse
1 oz pineapple juice
3/4 oz lime juice
1/2 oz falernum

Swizzle with crushed ice (or shake with ice and strain over crushed ice) in a tall glass. Garnish with mint sprig and fresh nutmeg.

The Below Decks Joggling Board!

Once again,delicious Bird’s of Paradise

The Below Decks Mr. Bali Hai!

Carthay Circle Hemingway Daiquiri!

The Polynesian (vodka, lime, Cherry Heering)

Enjoyed an evening at the Melrose Umbrella Co. last night. It was a "tiki takeover" by the "Tiki Blinders". Fun and great drinks. Tiki Blinders were: Scott Eton (The Melrose Umbrella Co.), Yael Vengroff (The Spare Room), Anna Knudson (Sassafras), Chris Amirault (Otium), Karen Grill (The Melrose Umbrella Co.), Sonny Sal (Good Times at Davey Wayne's), Sam Hoke (The Melrose Umbrella Co.), Eric Bugosh (The Spare Room), and Justin Oliver (Sassafras). Liquor sponsors were Teeling Whiskey, Infinium Spirits and L'Orgeat Liqueur. Great drinks and time.

Brilliant.

Three dots for me. Sidewinder's Fang for the misses.

Yum.

I last posted here 4 days ago. All dem drinks posted since look awesome! Here’s my prep for this evening. Aviation Cocktails and tanks to Mike from Austin, the Bird of Paradise. The “Death’s Door" Gin is new to me. Bout 35 bucks a bottle. Has a very fragrant nose.Makes some mean cocktails.
Cheers

On 2016-09-12 20:53, Hamo wrote:

On 2016-09-11 23:39, nui 'umi 'umi wrote:
Again, a “Last Word” for my Tiki Queen and I. Just a great drink to cleanse the palate before a grilled Ribeye.

Mentioning the Last Word reminds me of another Chartreuse cocktail which has a very tiki quality to it (IMO), the Chartreuse Swizzle. Not drinking it right now, but when I do, I like Robert Hess' formulation:

1 1/4 oz green Chartreuse
1 oz pineapple juice
3/4 oz lime juice
1/2 oz falernum

Swizzle with crushed ice (or shake with ice and strain over crushed ice) in a tall glass. Garnish with mint sprig and fresh nutmeg.

Meant to try this one this evening and in my excitement to have a “Bird of Paradise” I forgot. I’ll do one tomorrow.
Mahalo

Dr Funk at Adrift in Denver:

Wife made Hawaiian chicken with fresh grilled pineapple slices which gave me a new drinking vessel for our rum barrel.

Still playing with my new copy of Smuggler's Cove. Had a 12 Mile Limit to beat the sudden surge in heat.

Still savoring an action-packed weekend of lost cocktails at The Mai-Kai ...

Demerara Float

Dr. Fong

Pouring the Big Bamboo for a room party.

Hanalei Bay

Plus some familiar classics (Tiki Diablo and a Mystery Drink)

Trader Sam's Hippopota-Mai Tai!

"Carter Beats The Devil," most excellent!

Only used half the chili tincture called for, otherwise I would have been in hell.

Had to make another one - it's just that good.

I had some leftovers from mixing up the Big Bamboo (see above) - including donations from The Mai-Kai - so naturally I had to do a lime-juice taste-off ...

The Mai-Kai's lime juice blend (left) was compared to my normal 1:1 blend, and a more intense 2:1 blend of bottled key lime juice and fresh squeezed Persian limes. As I suspected, The Mai-Kai's lime is unique, definitely a blend that's very heavy on the key lime juice. But definitely a more high-end juice than my supermarket brand. I also tried a 3:1 blend, but the 2:1 combo seems to be the closest match.

And just to prove I'm not an insane person drinking lime juice all night, I mixed up the S.O.S. tribute using The Mai-Kai's orange juice from Kennesaw ...

Wow! Every other OJ I've ever had pales in comparison. That's pure, fresh-squeezed Florida OJ with lots of pulp, unlike anything I've had off the grocery store shelves. The only thing fresher would be hand-picked oranges off a South Florida tree.

As I suspected, these juices are among the many key elements in the signature Mai-Kai flavor in their cocktails.

See all the latest updates on the juices here:
http://www.tikicentral.com/viewtopic.php?mode=viewtopic&topic=47293&forum=10&start=210

The Mai-Kai Cocktail Guide

The official blog of The Hukilau

[ Edited by: Hurricane Hayward 2016-09-27 16:52 ]

Great info, HH! I really enjoy your detective work, and need to spend more time with your tribute recipes.

Mahalo and cheers!

The Below Decks Chief Lapu Lapu!

Had a few ingredients to finish up before starting a diet tomorrow and not drinking for a little while, so made a double Ding Ho and am settling in to watch the Duke in "Big Jim McLain."

The Below Decks Angostura Phosphate!

On 2016-09-22 09:04, The Below Decks wrote:
The Below Decks Angostura Phosphate!

Looks delicious! Willing to share the recipe?

Angostura Phosphate (courtesy of Paul Gustings, Broussard's, New Orleans)
1 ½ part Banks 5-Island Rum
1 part Angostura Bitters
1 part lemon juice
1 Part simple syrup
½ bar spoon dram
2 bar spoons acid phosphate (Extinct Chemical Company, Horsford's Acid Phosphate)
Combine all ingredients in a shaker with ice. Shake and strain into a glass. Serve straight up. Enjoy. Repeat.

The Below Decks Spicy Dead Lady

On 2016-09-23 09:38, The Below Decks wrote:
Angostura Phosphate (courtesy of Paul Gustings, Broussard's, New Orleans)

Thanks! I know what I'm drinking this weekend.

Pusser's Gunpowder Proof is at Hi Times now, so I used it in Arriano's Navy Grog Fizz.

One of the employees at Hi-Times talked me into buying a bottle of Herbsaint cuz they were outta Green Chartreuse. My plan was to fix up a couple of “Last Words” as a nightcap. I did a side by side using the Chartreuse vs. the Herbsaint. Not even close. You get a totally different and not very good drink using the Hertbsaint. Another bottle taking up space in the SharkBite Bar.
Cheers

"Another bottle taking up space in the SharkBite Bar" Maybe you could donate it to a homeless shelter instead of going to waste on your shelf? :wink:

Mike you funny!! :)

From last week Pearl Diver's punch

1 1/2 Puerto Rican
3/4 Demerara
1/2 Gold Jamaican
1 orange
3/4 lime
3/4 Pearl diver Mix
1 tsp falernum

Hilda, Mike was serious and that pic is awesome! You’ve really raised the bar on these drink pix. I’m not doing anymore-but I’keep on drinkin.
Cheers

[ Edited by: nui 'umi 'umi 2016-09-25 23:35 ]

On 2016-09-25 00:41, nui 'umi 'umi wrote:
One of the employees at Hi-Times talked me into buying a bottle of Herbsaint cuz they were outta Green Chartreuse. My plan was to fix up a couple of “Last Words” as a nightcap. I did a side by side using the Chartreuse vs. the Herbsaint. Not even close. You get a totally different and not very good drink using the Hertbsaint. Another bottle taking up space in the SharkBite Bar.
Cheers

They suggested Herbsaint as a substitute for Green Chartreuse? Were they kidding? Herbsaint is anise flavored for crying out loud. It's a substitute for absinthe (and who needs a substitute for absinthe since it's now been legal since 2007 and there's dozens of brands on the shelves)! Green Chartreuse is not anise flavored. It's unique and not flavored like anything else. There is no substitute for Green Chartreuse.