What AreYou Drinking- Right Now?

On 2017-12-29 18:41, MadDogMike wrote:
Krakatoa Punch

That cup is awesome.

Not drinking yet, but I did the prep for our Pandan Painkillers using the recipe from Three Dots and a Dash.
I’ve been hunting for Pandan leaves for awhile but couldn’t find any until today.

I still have plenty of the Pandan syrup left, so if these turn out good I’ll definitely be making more.

Pandan leaves? Hmmm...

Rosita's Margarita

Mock Bearded Clam (Mojito Mix, Rum, and Passionfruit :lol: )

On 2017-12-31 18:38, MadDogMike wrote:
Pandan leaves? Hmmm...

You boil them in some water and make a syrup out of them, it’s incredible.
The woman of the house has been raving about them since our trip to Chicago back in August.

They came out pretty damn good, if I do say so myself.
The Smith & Cross was her favorite. She normally thinks it’s too bold, so these must be good if she’s requesting more Painkillers with S&C.

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[ Edited by: davidphantomatic 2018-01-02 17:56 ]

Mai Tai and Professor Fong at Fong’s Pizza in Des Moines

Cool David!. Did you find the pandan leaves growing somewhere or at an ethic market?

Last night I tried Jeff "Beachbum" Berry's O.C. & Stiggins:

3/4 ounce lime juice
1/4 ounce falernum
1/4 ounce simple syrup
2 ounces Plantation Pineapple Rum Stiggin's Fancy
1/2 once Cana Brava white rum (I substituted Vizcaya Cristal white rum)

Shake ingredients with ice and strain into a chilled coupe cocktail glass.

It had a nice rum taste with a tinge of citrus and pineapple. A drink that I'll make again.

On 2018-01-02 19:51, MadDogMike wrote:
Cool David!. Did you find the pandan leaves growing somewhere or at an ethic market?

I found it at a local Asian market. It seems to be the only one in town that carried fresh Pandan leaves.
According the recipe the shelf life is only about a week or so, so I batched some more last night.

Cool, thanks David

Tonight is a Rum Swizzle. Got a little carried away with the dark rum float :wink:

Coffee Colada swizzle

1.5 rum
0.5 tequila or mezcal
0.5 coffee liquor
1.5 pineapple
0.5 lime
0.5 cream of coconut
2 dash Angostura Bitters

Experimented with an Asian Margarita tonight. Pineapple Ginger Margarita with Five Spice Salt on the rim

Drinking a Sidewinder’s Fang, sans orange peel.

Can it still be called a Mai Tai if it's served up with egg whites added?

Christened the new (old) zombie glasses with the closest approximation to a Zombie I could manage without a demerara rum, albeit with a fresh batch of Falernum #9 - which is absolutely freaking delicious just by itself. Definitely missing the Demerara flavors. Good news is I think PA residents can now special order single bottles at the state store, instead of having to buy an entire case of the more obscure offerings!

Sipping a nice Diplomatico.

Sorry, no pic, cuz I’m really enjoying the rum!

Made a Black Magic using Hurricane Hayward’s tribute recipe.
Despite using not using Kona coffee, this is a pretty terrific drink.

Oh, pretty! Looks like 2 distinct layers that blend to make a third layer?

The last 2017 White Negroni in The Below Decks

Usually when I get a song stuck in my head I watch it on YouTube and sing along to get it out of my head. But today it was "Tequila Sunrise" by The Eagles. I decided to drink it out of my head (admittedly not Tiki :wink: )

But who's fathead idea was it to buy a "craft" grenadine colored with elderberry juice instead of FD&C Red #4?

Round one at the Royal Hawaiian, Laguna Beach, California.
Lapu Lapu and a Mai Tai Royale for me and the Mr.s. Best non1944 T. V. Mai Tai imo.

Round two. Black Mamba’s.Created by Brittany, ace barkeep at the R H.

Round three, Poke

What you see if you walk around the block. Sun going down behind Catalina Island
Cheers

Looks awesome! I can’t wait to get back to Royal Hawaiian in a few weeks!

I managed to score some white grapefruit yesterday, so I had to make a fresh Navy Grog.
Tonight’s drink’ll probably be a Rum Barrel.

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[ Edited by: davidphantomatic 2018-01-15 11:33 ]

Poipu Beach Boogie Board. Been too long since I last had one of these.

Sangria-goes real well with some leftover Christmas Tamales.

Okole malnua David, looks great. Looks like you're using a proper spindle blender, which helps a lot.

On 2018-01-10 21:23, davidphantomatic wrote:
Made a Black Magic using Hurricane Hayward’s tribute recipe.
Despite using not using Kona coffee, this is a pretty terrific drink.

Working on a blog that previews The Hukilau 2018 and includes my take on a drink served at last year's Tiki Tower Takeover ...

A re-creation of Three Dots and a Dash from Three Dots and a Dash ...

Recipe to come ...

Thanks, Jim! I got a Hamilton Beach Drink Master awhile back. It’s really the only way to go for quite a number of drinks.

On 2018-01-16 00:42, Hurricane Hayward wrote:
Okole malnua David, looks great. Looks like you're using a proper spindle blender, which helps a lot.

On 2018-01-10 21:23, davidphantomatic wrote:
Made a Black Magic using Hurricane Hayward’s tribute recipe.
Despite using not using Kona coffee, this is a pretty terrific drink.

A second re-interpretation of a cocktail from The Hukilau's 2017 Tiki Tower Takeover ...

Nu Nui Nui by Daniele Dalla Pola of Nu Lounge Bar in Bologna, Italy. It's his modern version of Don the Beachcomber’s Nui Nui ...

UPDATE: Both recipes are now posted ...

http://www.slammie.com/atomicgrog/blog/2018/01/17/the-hukilau-2018-tickets-on-sale-now-more-bands-more-bars-more-tiki/#three-dots

http://www.slammie.com/atomicgrog/blog/2018/01/17/the-hukilau-2018-tickets-on-sale-now-more-bands-more-bars-more-tiki/#nu-nui

Okole maluna!

[ Edited by: Hurricane Hayward 2018-01-17 01:24 ]

Bar Clacson Negroni

Bow Tai for me
BBW for da Wahine

Trying out my new Tiki Bob glass, thanks Jon :D Wasn't the Sneaky Tiki the signature drink of Tiki Bob's?

Awesome Mike

'34 Zombie.

Haven’t had a drink for a few weeks, and don’t have any citrus. This calls for a Beachcomber’s Shanty

Wow
This is great

Wow Jon, Didja plunder one of His Majesty’s ships? I like dat Tiki Joe’s glass. Sad that they are gone-good fun der. I’m in Yosemite so you know I’m sucking down dem Sierra Nevada Pale Ale’s. A little light for me usually- they feel right over here.
Cheers

David
No pics?
Have fun bruddah

Breaking in the newly-acquired Fish Face goblet with a TV Scorpion, while listening to Ports Of Paradise. My favorite way to spend a Thursday night.

Mr Bali Hai

This recipe called for 3.25 oz of liquor, a little more than the 2 I usually use for most drinks :wink:

On 2018-01-03 08:52, MaukaHale wrote:
Last night I tried Jeff "Beachbum" Berry's O.C. & Stiggins:

Thanks for posting the recipe, John; I’m enjoying it right now myself.

Stopped by Tiki Ko (Bakersfield, Calif.) on my way home from Yosemte. My wife had a Saturn and a Funky Bird. Both were delicious. I still had 2 hours of driving ahead of me so I had 1 Hinano (so sad) followed by dinner at another establishment - Tiki Ko does not serve food unfortunately. I luv Tiki Ko. Tiki Ko was designed and built by TikiDiabo (Danny Gallardo) from SoCal and you feel the Tiki vibe even before you walk into the place thanks to TikiTonys mural out front. Staff told me that Danny is designing and building the expansion downstairs. Supposed to start in a few months.
Cheers

The Below Decks Scorpion Kick

While eagerly awaiting the release of the expanded and enhanced edition of Beachbum Berry's Sippin' Safari, I decided to revisit one of Don the Beachcomber's classes and tweak it a bit with some modern rums.

CUBA KULA, from the personal notebook of Ray Buhen dated 1935. I consider this to be Don's proto-Rum Barrel, containing many of the hallmark ingredients that later went into that classic. The Sippin' Safari recipe calls for Myers's dark Jamaican, Lemon Hart Demerara, and Bacardi 151 rums. I took the liberty of using Coruba, Hamilton 86 and Plantation O.F.T.D., adjusted the proportions of some of the other ingredients, and came up with two very good alternatives ...

V.1
1 oz lime
1 oz honey
1 oz OJ
1 oz Coruba dark Jamaican rum (or Appleton 12)
1 oz Hamilton 86 (or Lemon Hart Demerara)
3/4 oz Plantation O.F.T.D.
2 dashes Angostura bitters
6 drops Pernod

V.2
1 oz lime
1 oz honey
1 oz OJ
1 oz Coruba dark Jamaican rum (or Appleton 12)
1 oz Hamilton 86 (or Lemon Hart Demerara)
1 oz Plantation O.F.T.D.
4 drops Herbstura (50/50 mix of Herbsaint and Angostura bitters)

While the differences are slight, they're definitely discernable. Both feature less lime, more honey and more rum than the original. I found V.1 to be tart and spicy with just enough rum to be dangerous. The Pernod is more prominent in this version. V2 has a more classic Barrel profile: Rich, sour and sweet with a very potent rum kick.

Okole maluna!

Sidecar S.L.O. (San Luis Obispo) Happy Tackle

Jamaican rum and fresh white grapefruit juice in a Montego Bay and Myrtle Bank Punch.