What AreYou Drinking- Right Now?

Two new bastards from BBB's Remixed:

Dying Bastard

Dead Bastard

And my ice is cloudy...bite me.

A nightcap with half Smith&Cross and half ONO cajun spiced.

Pisco Sours (wow that went down fast)

On 2010-09-30 16:54, MrBaliHai wrote:
Two new bastards from BBB's Remixed:

And my ice is cloudy...bite me.

Nice! I don't care about your cloudy ice, mine is too.

Chris

On 2010-10-01 05:32, WestADad wrote:
Nice! I don't care about your cloudy ice, mine is too.

I was being a bit of a "bastard", wasn't I?

On 2010-10-01 16:07, MrBaliHai wrote:

On 2010-10-01 05:32, WestADad wrote:
Nice! I don't care about your cloudy ice, mine is too.

I was being a bit of a "bastard", wasn't I?

:) Not at all! Which Bastard did you prefer?

Chris

On 2010-10-01 16:35, WestADad wrote:
:) Not at all! Which Bastard did you prefer?

The Dying Bastard has a bit more bite to it, but the rum gives the Dead Bastard a nice mellow finish. I would happily drink either one of them again.

First of the seasons local apple cider with a 1 1/2 oz. shot of Coruba dark rum. Not a good looking drink but these two play very very well together from start to finish. Now excuse me, I think I'll have another.

"Anyone who has ever seen them is thereafter haunted as if by a feverish dream" Karl Woermann

[ Edited by: uncle trav 2010-10-03 15:42 ]

Maui Belgian Dark Rye IPA on tap @ O'Brien's. I must say it is much better than their canned efforts.

On 2010-09-30 19:26, amybean wrote:
Pisco Sours (wow that went down fast)

Pisco Sours don't strike me as particularly "tiki," but I have fond memories of them from a trip to Peru. Pisco sours were served to us before, during, and after every meal and it made for a foggy-headed, drunken trip. Good times. Good stuff.

A root beer... enanced with Angustra Bitters and Captain Morgan Tattoo, which has an interesting flavor that compliments the other two ingredients.

The Kiwifruit Chocolate Concoction

Ingredients:

1 1/2 oz of Elliott's chocolate liqueur (or equivalent product - ditto below...)
1 oz of De Kuyper kiwifruit liqueur
1 oz of Seven Tiki rum
1 scoop of Killinchy Gold Pure Vanilla ice cream
Whittaker's Coconut Slab chocolate (or coconut rough chocolate)

Blend everything except the Whittaker's chocolate until smooth and pour into a small flute.

Grate enough chocolate to sprinkle on as a topping, or, for chocolate addicts, grate more and mix it into the drink.

CN

Taylor Fladgate 10 year tawny port.

A Chartreuse Swizzle. It's fantastic and I just posted on my blog about it for the recipe. I had no falernum however. I faked it with Orgeat/Allspice Dram/Angostura/Ginger liqueur.
http://drunkycrow.blogspot.com/2010/10/chartreuse-swizzle.html

A Leilani Volcano to help inspire me to play with clay

On 2010-10-05 12:46, Potato. wrote:

On 2010-09-30 19:26, amybean wrote:
Pisco Sours (wow that went down fast)

Pisco Sours don't strike me as particularly "tiki," but I have fond memories of them from a trip to Peru. Pisco sours were served to us before, during, and after every meal and it made for a foggy-headed, drunken trip. Good times. Good stuff.

I love Pisco Sours, the egg white makes them extra creamy. The problem with them (for me) is that they seem to evaporate in no time flat (that is to say, I drink 'em way too fast!).

I just finished a couple of Old Fashioneds (how does one spell this using a plural form) made with bourbon rather than rye.

I prefer rye, but Ruth's Chris doesn't stock it.

But here's my question. Down in the depths of Bilge, I just wrote the following in response and I want to know if I got it right. Since this is the serious area, my question is serious. And so is my headache.

Quote:

On 2010-10-07 22:16, JOHN-O wrote:
Actually I do prefer Bourbon to Rum.

And I prefer Rye to bourbon. It is more crisp and dry and taste a hell of a lot better in an Old Fashion then bourbon.

Now, to make here a solid TIKI point about alternative tiki spirits. The Old Fashioned might be considered a true tiki drink if you think about it from a sailor's point of view. Many sailors, or so I have been lead to understand, were quartered in San Diego after WW11. And apparently, they loved Old Fashions, so much so, that the Old Fashioned is still served as a San Diego specialty in many San Diego establishments. And since these same sailors happened to have developed a taste for this drink after running around the Pacific, I think it is possible to presume that rye is an authentic drink of South Pacific American sailors, the same sailors who helped to make tiki what it was after the Big One. I need to qualify here that Rye is indeed the proper spirit for making an Old Fashioned fashionable.

So, am I on solid ground?

I prefer to be on wobbly ground when imbibing.
If it tastes good, drink it.
Tiki, for me, is a part of a much greater booze tapestry whereby all liquors slouch arm in arm in defiance of the mundane.
Cheers!

Currently drinking: 12 yr Appleton on the rocks.

Trader Vic's Navy Grog with ice cone.

Mmm, the Suffering Bastard. #1 Favorite.

Today being my birthday, I felt I was entitled to a mid-week cocktail on my arrival home. BUT! ALAS! No Ginger Ale!! The Narrow Escape is perilously low on mixers, although fairly well stocked on inherited gin, vodka, rum, bourbon, and tequila. Fresh mint and lime grow in the back yard.

Being the MacGuyver that I am, I sprang into action, mixing some agave nectar with sparkling mineral water. A taste..mix again...Aaah, that's it!

As I haven't mixed my favorite drink in some time (?), I had forgotten the requisite proportions of this tricky concoction. And, I was too thirsty to look it up on the ol' interweb. First taste indicated not enough gin, add gin, woah too much! Now more lime, more 'ginger ale'..THE KICK IS GOOD! Damn good thing I used my Honolua Surfco mug by Tiki Farm, that thing is massive.

Not exactly Forbidden Island quality, but with the buzz I have now, I can't complain about a thing.

Planter's Punch from Beachbum Berry's "Remixed."

Wanted nothing else this Summer and still enjoying them well into Fall!

Yum, etc.

!51 Swizzle. The first one was constructed with Lemon Hart 151, then a 2nd was made using Gosling's 151. Obviously the Lemon Hart was superior. But since conservation efforts are still in place, the Goslings works as a supplement.

kevin

I am currently enjoying a few fingers of Ron Anejo Pampero Aniversario served neat. A great way to knock off the chill these cooler fall nights.

Hai Karate from the Bum.
When will I learn to half his lime(and lemon) measurements?
Too much lime.
I'ma make another one with only half an ounce and see how that goes.
If I'm gonna spend that much on the maple syrup... I'd like to be able to taste it.

About 2 fingers of Laphroaig...neat.

An original '57 style Blue Hawaii, just the way Mr. Yee intended it to be... a shameless attempt to sell Blue Curacao.

El Dorado 12 Year Demerara straight up in a snifter.
Delightful.

Test Pilot

Royal Hawaiian Ma-Tai.
I've made it before, but didn't have demerara and just doubled up the dark Jamaican.
Actually having the demerara makes all the difference in the world.
This is delicious.

I made a Planet of Apes and followed it with a Planter's Punch, both from the Grog Log.

Is bang fruit cat?

I made a big batch of the Blood Of The Kapu Tiki for the Thanksgiving feast today.
Went over like gangbusters!

Dang it... the surreal reply above means little without the deleted post.
Or does it?
Maybe it's perfect.

In any case, I snagged a bottle of Appleton 21 Yr. on mega-sale at Argonaut today.
So, that's what I'm drinking, man.

Mexican hot chocolate while decorating the house for Christmas :)

On 2010-11-21 17:31, CucamongaChango wrote:
Royal Hawaiian Ma-Tai.
I've made it before, but didn't have demerara and just doubled up the dark Jamaican.
Actually having the demerara makes all the difference in the world.
This is delicious.

Could you post the recipe or where I might find it? And thanks.

Some oddball Spanish wine - Garnacha de Fuego - that weirdly ends with the taste of white pepper...

On 2010-11-28 17:15, uncle trav wrote:

On 2010-11-21 17:31, CucamongaChango wrote:
Royal Hawaiian Ma-Tai.
I've made it before, but didn't have demerara and just doubled up the dark Jamaican.
Actually having the demerara makes all the difference in the world.
This is delicious.

Could you post the recipe or where I might find it? And thanks.

I got it from The Bum's Remixed.
It's a much more fruity, juice oriented drink than the "classic" mai-tai.

Kalamazoo's own Bell's Brewery Christmas Ale. Very very good and oh so cold.

Cruzan 9 and Mexican Coke.

Lava Flow from a local Islands Restaurant.

Gosling's Family Reserve Old Rum... in a snifter... waiting for Mrs. Bungalow as she readies to go to a Christmas party.

Keeping this thread alive and enjoying a special Tiki nog on Christmas:

"Coquito," which means "small coconut," is the Caribbean version of American eggnog. The recipe I used does not contain eggs but is still very festive:

6 ounces evaporated milk
7 ounces sweetened condensed milk
7.5 ounces Coco Lopez
4 ounces white or spiced rum (it turned out great with Seven Tiki spiced)
1 tsp vanilla extract

Add all the ingredients to a blender and mix well. Refrigerate for 2-3 hours or until chilled. Serve with a dusting of cinnamon or nutmeg. Makes four servings.

Mele Kalikimaka!

I'm partaking in a steaming mug of Yuban coffee... gotta work today... bleh... at least the coffee is awesome.

Celebrated finding white grapefruit for the first time in forever with a couple of Jet Pilots.
Moved on to a modified Swizzle now with cinnamon syrup instead of simple syrup.
Delicious.

Sipping some Rhum Agricole Vieux,(Martinique), which I received as a Christmas present. Very nice...

Just had a couple of Rusty Fogs made with Scotch and Drambue and now on to a Dark and Stormy with Goslings...

Just made my first scorpions, I had some champagne, and a lava lamp. It had me giggling. Happy New Year!

1st cocktail of 2011?
Jet Pilot!

A few Dr. Funks to wash down the pork & kraut.