What AreYou Drinking- Right Now?

Thanks for that link, Hurricane.

Here's my own Golden Forbidden Lei

Made some Zombie’s using the Beachbum’s 1950 recipe as my guide. I wanted to try out some Egyptian limes that I was given recently. They look like small grapefruit and have a wonderful scent.Round two I’ll make with Persian limes. The Egyptian limes are too mild and barely perceptible in a zombie.
Cheers

Mai Tais and Zombies for my brother-in-law’s birthday

Vic's Navy Grog, since I have some grapefruit juice

Then I started to make my own Queen's Rum Barrel but realized after pouring the rum and gin that I am out of orgeat, so I improvised this, sort of a "Hamo's Mistake", which I think actually has promise

Experimenting with my Royal Amber beyond the realm of Mai Tais. Despite its distinct flavor, this stuff can kind of get overshadowed by other rums really easily. It works pretty well in a hurricane with Cocktail and Sons fassionola though.

Mai Tai

Then I finally opened my bottle of BG Reynolds' Pineapple Molasses

Devil Reef

Plantation Pastime

Pink 'n Pine

Death May Die

Hamo- my man

Pampanito with Pineapple Molasses thanks to Kevin Crossman's suggestion

Plantation's Xaymaca Special Dry Rum, one of the top four Spirited Award nominees for Best New Spirit or Cocktail Ingredient at Tales of the Cocktail, might be the best Jamican rum I've ever tried in Jasper's Planter's Punch ...

Get the recipe and more on Jasper’s Secret Mix on The Atomic Grog: http:
http://www.slammie.com/atomicgrog/blog/2013/12/07/beachbum-berrys-potions-of-the-caribbean-cruises-back-to-the-birthplace-of-tiki-cocktails/#planters

Old Yellowstain

Trader Vic's Mai Tai:

Tiki Ti Fog Cutter (sucked it down before took a picture, I was thirsty.)

Blue Wave

Top Secret - this is just Gosling's and cream soda with a lemon twist

Scorpion

That's quite the garnish, Fran. Pat, I need to branch out like you the next time I'm at the Tiki.

Jason Alexander's Death May Die

Happy National Mai Tai Day

On 2019-06-29 18:32, Hamo wrote:
That's quite the garnish, Fran. Pat, I need to branch out like you the next time I'm at the Tiki.

I love to use passion fruit flower as garnish. I planted 2 in my garden 3 years ago when we just move to this house. One of the best decisions for the garden. Now is on full blossom and I take advantage of that. Makes a great garnish and is free!

Fog Cutter (Again, drank it before I thought to take a picture)

Singapore- I think I saw Kijafa and a little bit of red fassionola going into this

Planter's Kula

Laka Nuki

A "Stiggins Sour." I just subbed Plantation Pineapple for the bourbon in my favorite Whiskey Sour formulation (sans egg white).

Decided to rinse away the annoyance of having to map on a Saturday by taking a stab at a Tiki Ti-style fog cutter. I say style because I know for sure this isn't in the same ballpark as the real deal, there are at least 4 mystery bottles that go into that on top of I think two different syrups, neither of which actually look like orgeat to me.

1 oz gold Puerto Rican rum
1 oz brandy
1 oz gin
3/4 oz orgeat
1 oz lemon juice
1 1/2 oz orange juice

Pulse all with crushed ice and pour into collins glass. Float with 1/2 oz Kijafa.

Here's what I've been enjoying over the weekend:

Waverider Shandy

Queen's Rum Barrel

Hemingway

A cocktail is rare in these parts lately but here’s an off the cuff whammed to end a long work day
It is 3 1/2 oz El Dorado 15 year, 1oz Hamilton 20O4 St Lucian Pot Still, 1 1/2 lime, 1 oz Kümmel, 1/2 oz Dry Curacao, 1 oz Almond Breeze unsweetened creamer, 1/4 oz cinnamon Stevia drops, seltirred with cubes l, dumped in glass, crushed to fill snifter3/4 high, garnish with stevia sprigs and dust with cinnamon.
Kampai!

On 2019-07-10 03:26, OceaOtica wrote:
A cocktail is rare in these parts lately but here’s an off the cuff whammed to end a long work day
It is 3 1/2 oz El Dorado 15 year, 1oz Hamilton 20O4 St Lucian Pot Still, 1 1/2 lime, 1 oz Kümmel, 1/2 oz Dry Curacao, 1 oz Almond Breeze unsweetened creamer, 1/4 oz cinnamon Stevia drops, seltirred with cubes l, dumped in glass, crushed to fill snifter3/4 high, garnish with stevia sprigs and dust with cinnamon.
Kampai!

Killer arrangement dude

Moving in 2 days/Finish those bottles off Special:

Plantation OFTD
lime
cinnamon syrup

Unmeasured amounts. Yum!

Thanks PalmtreePat!
Didn’t get any shots from last nights cocktail adventure with some guests to the bar but her is a blurry variation on the Navy Grog with ice cones. Kampai

A few Mai Tais at the Egyptian during the tiki double feature followed by a Nui Nui at the Tiki Ti.

Cool, H10; too bad there wasn't tiki when I was there in April.

Gantt's Awakening by B-Rex

Mai Tai with Appleton 12yr and Clement 6yr.

Fog Cutter

Chief Lapu Lapu

Rum, Gum, n Lime

(Forgot to take a picture)

Dusted off the bar again for some friends. Forgot about photos but got some snaps to share. Kampai!

And aftermath

http://www.junkhaulerarts.com

[ Edited by: OceaOtica 2019-07-29 08:37 ]

I had a "Mai Tai" at the Quiet Village Bazaar in the Alpine Village in Torrance and promptly switched to beer for the rest of the event. Should have known, it's a german restaurant. On the upside, I got me a pin to honor the late, lamented Don's, home of the first tiki market I ever went to.

Afterwards we went to the Bamboo Club for some proper cocktails and I got a Puka Punch.

Finished off the night with a house daiquiri and a Pet Sounds at the tiki bar hidden inside Beer Belly.

Enjoying a rare summer appearance of white grapefruit with a Navy Grog ...

Meanwhile, I missed posting on Daiquiri Day but I'll gladly drink one with Probitas any day ...

Events, music, art, cocktails, culture

The Tiki Times | The Mai-Kai Cocktail Guide

[ Edited by: Hurricane Hayward 2019-07-26 20:33 ]

Looking good, everybody.

I've been observing a (mostly) Dry July and don't have any citrus in the house right now, but I do have some Don's Mix and pineapple juice, so I had my own Beachcomber's Shanty to enjoy while listening to the Quiet Village Podcast.

[ Edited by: Hamo 2019-07-28 14:00 ]

Now that’s one I gotta try. Mahalo for the link Hamo.
Cheers
BTW, how’d you come by dat dbl old fashioned?

[ Edited by: nui 'umi 'umi 2019-07-30 00:15 ]

My sister and brother-in-law brought it back as a gift from their Hawaiian honeymoon last year.

On 2019-07-26 19:03, Hurricane Hayward wrote:
Enjoying a rare summer appearance of white grapefruit with a Navy Grog ...

Gasp And not a Yeoman's Grog? :wink:

My Black Tot Day drink of choice: A classic Bombo from Shannon Mustipher's "Tiki: Modern Tropical Cocktails." Her version includes cinnamon syrup and a choice of several Navy-style rums. I went with both Pusser's Gunpowder Proof and Plantation O.F.T.D. for a deliciously rich and complex grog to mark this sad day in rum history.

Bombo (From Tiki: Modern Tropical Cocktails)
1 bar spoon cinnamon syrup
2 ounces Navy-style rum
Grated nutmeg

Thanks for that recipe, Hurricane; I just made one with OFTD and Lost Spirits Navy Style.

On 2019-07-30 00:11, nui 'umi 'umi wrote:
Now that’s one I gotta try. Mahalo for the link Hamo.

By the way, I came up with the original formula using gold Cruzan and Appleton V/X (Signature), but you might also try Plantation's 5 Year and Xaymaca.

My little 5 year old lime tree has started producing limes

Appropriately, my spanking new copy of Minimalist Tiki by the fine folks behind the Cocktail Wonk blog arrived on Black Tot Day. As I always do with new cocktail books, I immediately opened a random page and made the first drink I saw ...

The Last Fang, by Spain's Oriol Elias, was outstanding. A refreshing, creative Sidewinder's Fang riff with aged agricole rhum. I can't wait to dive into the rest of the book.

On 2019-07-26 19:03, Hurricane Hayward wrote:
Enjoying a rare summer appearance of white grapefruit with a Navy Grog ...

The sacred White Grapefruit!

Jungle Birds on a hot summer evening in SoCal.
Cheers
Jungle Bird
A tropically inspired 1970s sipper from the Aviary bar in Kuala Lumpur, this adaptation combines a delicious mix of dark rum, Campari and fruit juices.

1 1/2 oz. blackstrap rum
3/4 oz. Campari
1/2 oz. fresh lime juice
1/2 oz. simple syrup (1:1)
1 1/2 oz. pineapple juice
I

On 2019-08-01 18:43, Hurricane Hayward wrote:
Appropriately, my spanking new copy of Minimalist Tiki by the fine folks behind the Cocktail Wonk blog arrived on Black Tot Day. As I always do with new cocktail books, I immediately opened a random page and made the first drink I saw ...

The Last Fang, by Spain's Oriol Elias, was outstanding. A refreshing, creative Sidewinder's Fang riff with aged agricole rhum. I can't wait to dive into the rest of the book.

Looks delicious. Hope to have my copy later this week.

Still no citrus but plenty of mint, so I made a Mint Julep.

On my vacation in France this summer I bought a Dillon sirop de canne a.k.a cane sugar syrup. I was thinking on using it as a sort of replacement for run in some virgin cocktails. Yesterday was my first experiment and my partner and a friend tried this virgin "Mai Tai".
The Virgin tai:
-50ml Sirop de canne
-15ml red curacao
-15ml orgeat
-20ml fresh lime juice
-10ml fresh lemon juice
Was a bit on the sweet side but I see potential in that sugar syrup!

Since I'm not up for virgin cocktails I fixed myself a Tonga Punch out Trader Vic's Pacific Island cookbook

Good Day

A couple out
A few in

Neighbor put this sign up
Maybe I was playing the music a lil loud
Lol
Gave him a mojito sour beer
:)

Fog Cutter, as has become tradition I just drank it without remembering I had a camera in my pocket.

Puka Punch. They seem to be using a new formulation that differs from the published recipe

Sonkakura. This one ain't half bad.

Mai Tai using Pusser's

Ah, Vic's Navy Grog, a strong contender for my favorite tiki drink