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Tiki Central / Tiki Drinks and Food

What AreYou Drinking- Right Now?

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BB

Joe Scialom's Suffering Bastard. Very refreshing.

(this is actually the second. The first went down too fast to get a picture)

BB

(double-post. d'oh!)

[ Edited by: Bam Bam 2018-03-11 15:08 ]

Bought it for the name
1 and done

On 2018-03-10 16:40, Hamo wrote:
Polynesian Remedy


[/quot
Mahalo for the link Hamo. I luv drinks that include Ginger beer. Never had Scotch in a Polynesian
themed drink though-anxious to try one

[ Edited by: nui 'umi 'umi 2018-03-11 22:29 ]

H
Hamo posted on Mon, Mar 12, 2018 7:00 PM

On 2018-03-11 22:25, nui 'umi 'umi wrote:
Mahalo for the link Hamo. I luv drinks that include Ginger beer. Never had Scotch in a Polynesian
themed drink though-anxious to try one

Laphroaig is very smoky, so next time I'll reduce it to 1/8 oz to see if that's a little more balanced. By the way, this calls for ginger syrup, not ginger beer, and I don't think subbing one for the other would work out.

Sasafrass Saloon Vieux Carre

Better

Cesar's Rum Punch.

H
Hamo posted on Tue, Mar 13, 2018 8:02 PM

Plantation Pineapple Daiquiri

H
Hamo posted on Tue, Mar 13, 2018 9:27 PM

On 2018-03-10 19:25, hang10tiki wrote:
Garnish free ...-

Me too

Luv dem Last Words

Another newly discovered Don the Beachcomber classic from Beachbum Berry's new Sippin' Safari ...


http://beachbumberry.com/publication-sippin-safari.html

The Martinique Swizzle is from Mariano Licudine's 1944 notebook when he was working at Donn's Chicago location.

Okole maluna!

An improvised version of the Mai Tai Royale from the Royal Hawaiian in Laguna Beach. Not even close...but still tasty!

H
Hamo posted on Thu, Mar 15, 2018 9:52 PM

Pussers Mai Tai

Hamo Blamo. Very tasty.

H
Hamo posted on Fri, Mar 16, 2018 6:29 PM

On 2018-03-16 16:59, coralreef wrote:
Hamo Blamo. Very tasty.

Congrats; as far as I know, you’re the first person ever to taste it! Glad to hear it’s drinkable. Looks like I need to get some navy strength rum and try it myself.

H
Hamo posted on Fri, Mar 16, 2018 6:31 PM

H
Hamo posted on Fri, Mar 16, 2018 11:00 PM

I've been posting drinks to this thread since 2010, and have never included a (gasp!) beer .... until now. My dark secret is out. I enjoy a flavor-packed IPA, stout or porter. Especially if it's from Fort Lauderdale's own Funky Buddha Brewery and I can pair it with leftover prime rib from The Mai-Kai ...


https://funkybuddhabrewery.com/our-beers/special-release/im-so-excited-im-so-scared

I'll soon be seeking out Huki Idol, the new double IPA with passion fruit, lime juice, and mint. I've heard it's hitting stores in South Florida over the next week or so.
https://funkybuddhabrewery.com/our-beers/goodness-series/huki-idol

H
Hamo posted on Sun, Mar 18, 2018 9:12 PM

Pisco Sour at Hidden Idol in Denver, after a Mai Tai and a Navy Grog.

The Below Decks Tura Satana cocktail!




H
Hamo posted on Mon, Mar 19, 2018 7:40 PM

Fogg Cutter

Blue Moon Cocktails to cleanse the palate Prior to scarfi’n down some Ribeyes. I dunno why they are not blue.
Cheers

Cheers all
Great page of drinks

Had a new co-worker over for drinks
Introduced him into the world of Tiki
He’s hooked
:)

H
Hamo posted on Tue, Mar 20, 2018 9:12 PM

H10, hope you two could make it to work the next day....

My first Painkiller. It was worth going to three different places to find Coco Lopez. I can’t stand shredded coconut, but this I really like.

The Below Decks House Bitters

Left to Right:
(Empty Bottle)
Feegan's (1/2 Reegan's, 1/2 Fee Bros. Orange)
House Peychaud Bitters (1/2 Peychaud, 1/2 Bitter Truth Creole Bitters)
Absinthe Bitters (Employees Only mix): 3/4 cup absinthe (Kubler Swiss Absinthe), 1/8 cup Green Chartreuse, 1/4 teaspoon Angostura bitters, 1/4 teaspoon Peychaud's bitters, 1/2 tablespoon Fee Brothers Mint bitters)
Dad's Bitters (Tom Macy mix [Clover Club, Brooklyn, NY]: 1 1/2 oz Angostura bitters, 1 oz Bitter Truth Orange Bitters, 1 teaspoon Bitter Truth Jerry Thomas Decanter Bitters)

Mai Tai’s using Pyrat and Meyer’s

[ Edited by: nui 'umi 'umi 2018-03-25 22:01 ]

Made a couple of Last Word Cocktails and inadvertently used lemons instead of limes. Very tangy but still very tasty. Is there a name for this drink?
Mahalo

H
Hamo posted on Wed, Mar 28, 2018 7:04 AM

On 2018-03-27 22:58, nui 'umi 'umi wrote:
Made a couple of Last Word Cocktails and inadvertently used lemons instead of limes. Very tangy but still very tasty. Is there a name for this drink?
Mahalo

I searched around to see if I could find a name for it when just the lemon is substituted. No luck; however, I did come across a few other Last Word variations you might be interested in trying (if you don’t already know about them).

https://cold-glass.com/2011/04/01/the-last-word-with-an-asterisk-variations-on-a-classic-cocktail/

The Final Ward swaps rye and lemon; the Asterisk swaps brandy and lemon; and the Dernier Mot swaps just rum (agricole or Demerara). I’m gonna test these soon. Thanks for helping me discover them.

On 2018-03-27 22:58, nui 'umi 'umi wrote:
Made a couple of Last Word Cocktails and inadvertently used lemons instead of limes. Very tangy but still very tasty. Is there a name for this drink?
Mahalo

As to the specific question, I dunno. I have found, however, that I often (not always, but often) like a drink better with lime instead of lemon. I like lemon in iced tea, can barely stand lime instead. But when it comes to cocktails, I'm the opposite.

I'll bet there's a word in German for habitually substituting lime for lemon...

On 2018-03-28 07:04, Hamo wrote:

On 2018-03-27 22:58, nui 'umi 'umi wrote:
Made a couple of Last Word Cocktails and inadvertently used lemons instead of limes. Very tangy but still very tasty. Is there a name for this drink?
Mahalo

I searched around to see if I could find a name for it when just the lemon is substituted. No luck; however, I did come across a few other Last Word variations you might be interested in trying (if you don’t already know about them).

Mahalo for dat link Hamo-More drinks to try!

Dale "King Cocktail" DeGroff's Fitzgerald



BB

Not sure if this has a name yet, but it seems to work pretty well. Kind of a Daiquiri variation.

1/2 oz lemon
1/2 oz lime
3/4 oz orgeat
1 oz Jamaican rum
1 oz Barbados rum
1/2 oz brandy
1 dash Peychaud's

Charcoal (Venice) Rum Fizz

One last round at Don's

Then a Don's Rum Barrel in my Don's Rum Barrel at home.

Sippin’ a Kahiki Kai. A Frankie’s original from Liquid Vacation.

151 Swizzle

A dry Manhattan.

3 ounces Old Overholt rye whiskey (poured from a flask kept in the freezer)
½ ounce Antica Formula vermouth (refrigerated, of course)
5 dashes Angostura bitters

Combine in a cocktail glass (chilled in the freezer) and garnish with a cocktail cherry.

On 2018-04-07 19:19, Scott McGerik wrote:
A dry Manhattan.

3 ounces Old Overholt rye whiskey (poured from a flask kept in the freezer)
½ ounce Antica Formula vermouth (refrigerated, of course)
5 dashes Angostura bitters

Combine in a cocktail glass (chilled in the freezer) and garnish with a cocktail cherry.

I don't know, seems like it might not be cold enough.

On 2018-04-09 16:10, PalmtreePat wrote:

On 2018-04-07 19:19, Scott McGerik wrote:
A dry Manhattan.

3 ounces Old Overholt rye whiskey (poured from a flask kept in the freezer)
½ ounce Antica Formula vermouth (refrigerated, of course)
5 dashes Angostura bitters

Combine in a cocktail glass (chilled in the freezer) and garnish with a cocktail cherry.

I don't know, seems like it might not be cold enough.

I think a "Dry" Manhattan would probably more properly be made with dry vermouth. And I'd think it would also probably be better made stirred with ice, allowing for chilling and only slight dilution, and maybe cutting back on the bitters. But of course, the best way to make it is always to make it so it tastes good to you!

Charcoal (Venice) Once Upon a Thyme

[I think a "Dry" Manhattan would probably more properly be made with dry vermouth. And I'd think it would also probably be better made stirred with ice, allowing for chilling and only slight dilution, and maybe cutting back on the bitters. But of course, the best way to make it is always to make it so it tastes good to you!

I agree that Antica is sweeter than many red vermouths, however, I'm going for dry by upping the ratio of whiskey to vermouth to 6:1. Quite a few bars around here are going with 3:1 while using Antica.

I continue to look for a drier formulation of a red vermouth.

On 2018-04-10 16:45, Scott McGerik wrote:

[I think a "Dry" Manhattan would probably more properly be made with dry vermouth. And I'd think it would also probably be better made stirred with ice, allowing for chilling and only slight dilution, and maybe cutting back on the bitters. But of course, the best way to make it is always to make it so it tastes good to you!

I agree that Antica is sweeter than many red vermouths, however, I'm going for dry by upping the ratio of whiskey to vermouth to 6:1. Quite a few bars around here are going with 3:1 while using Antica.

I continue to look for a drier formulation of a red vermouth.

I don't know. Sweet vermouth is sweet, Dry vermouth is dry. I'd say try making a Perfect Manhattan (1/2 sweet and 1/2 dry).

H
Hamo posted on Tue, Apr 10, 2018 9:31 PM

Rum Barrel at Don the Beachcomber

Mai Tai’s at my Shark Bite Bar.

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