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Seeking Tiki Ingredients and Worthy Substitutes


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71 replies to this topic

#61 Wild Bill Turkey

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Posted 09 August 2009 - 09:32 AM

"guaranteed on artificial pigment"
Which is cool because I've found a couple of local Brazilian markets that carry bottle passion fruit juice, but it's all orange-colored nectar. The bottle pictured above has the color I would have expected to see.

Edit: "the bottle pictured above" is actually now on the previous page.

Edited by Wild Bill Turkey, 09 August 2009 - 09:33 AM.


#62 bmdaniel

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Posted 10 August 2009 - 06:54 AM

Wanted to report on this find:

Posted Image

This stuff is fantastic, extremely thick and flavorful. 1/2 t goes a loooooong way. As far as I can tell, it's pretty pure stuff:

Posted Image

Honorably produced, indeed.

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So you are using it as is for Passion Fruit syrup?

#63 lperry

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Posted 10 August 2009 - 07:12 AM

I'm really surprised that you can find these bottled juices but can't find the frozen pulp. Here, even in the relatively boring Giant store a couple of blocks away, I can get passionfruit pulp (no added anything) in 14 oz frozen packages from both Goya and La Fe brands. With a little simple and a nice silver rum, it makes a delicious daiquiri. Mixed as mentioned above 1:1 with simple, it makes a great passionfruit syrup that I have been using in equivalent proportions to what is listed in the Grog Log and Intoxica. I prefer a dryer drink, and this mixture is fantastic. Have you ventured into the frozen foods to check to see if they carry these? If they do, you will also find coconut, tamarind, pineapple, peach, blackberry, guanabana........

#64 Chris Amirault

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Posted 10 August 2009 - 07:55 AM

So you are using it as is for Passion Fruit syrup?

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That "juice" isn't quite as sweet as a syrup, so I have to fiddle with it.

I'm really surprised that you can find these bottled juices but can't find the frozen pulp.

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I've looked and can't find it. Believe me, I've tried.
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#65 judiu

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Posted 10 August 2009 - 11:03 AM

So you are using it as is for Passion Fruit syrup?

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That "juice" isn't quite as sweet as a syrup, so I have to fiddle with it.

I'm really surprised that you can find these bottled juices but can't find the frozen pulp.

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I've looked and can't find it. Believe me, I've tried.

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Chris, a suggestion: if the 'main stream' markets don't carry the Goya brand, try the smaller (more grungy) Hispanic markets. You'd be amazed! HTH!
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#66 Chris Amirault

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Posted 10 August 2009 - 12:05 PM

I live in South Providence and I'm surrounded by small Latino stores. Can't find it. Trust me on this one. Really!
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#67 lperry

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Posted 10 August 2009 - 12:14 PM

^That's a shame. If you can't find it locally, I've found that the bags will remain frozen for several hours if you stack them in a cooler with a couple of cold packs. They form something of a solid block of fruit/ice.

#68 bmdaniel

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Posted 11 August 2009 - 07:13 AM

^That's a shame.  If you can't find it locally, I've found that the bags will remain frozen for several hours if you stack them in a cooler with a couple of cold packs.  They form something of a solid block of fruit/ice.

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I'm in Dallas - the hispanic markets seem to carry every brand of goya frozen pulp except passion fruit. Very strange.

Right now I'm trying the Goya passion fruit product from concentrate (20% juice); I don't have a good basis for comparison to a good syrup though.

#69 Yojimbo

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Posted 15 August 2009 - 06:25 PM

^That's a shame.  If you can't find it locally, I've found that the bags will remain frozen for several hours if you stack them in a cooler with a couple of cold packs.  They form something of a solid block of fruit/ice.

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Just beware! I threw in a bag each of frozen passion fruit and dragon fruit pulp in our cooler on the way to vacation; the dragon fruit leaked as it thawed, and everything, including our parmesan cheese, was dyed a most interesting fuchsia.
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#70 mkayahara

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Posted 02 October 2009 - 01:59 PM

Looking through Beachbum Berry's Sippin' Safari, I see there are several drinks that call for vanilla syrup, either directly or in proprietary mixes. He recommends buying Fee's, but it doesn't seem that hard to add some vanilla extract to simple syrup. Can anyone offer a suggestion as to how much vanilla per volume of (I'm assuming 1:1) simple syrup to make a passable vanilla syrup? Thanks!
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#71 John Rosevear

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Posted 02 October 2009 - 02:27 PM

I made a lovely, somewhat potent vanilla syrup the same way he suggests making cinnamon syrup, steeping half a vanilla bean in the hot syrup as it cooled. You could probably get away with a smaller piece of bean.

I also made a 2:1 syrup with a milder vanilla infusion, which makes amazing Mai Tais.
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#72 thirtyoneknots

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Posted 02 October 2009 - 08:18 PM

Looking through Beachbum Berry's Sippin' Safari, I see there are several drinks that call for vanilla syrup, either directly or in proprietary mixes. He recommends buying Fee's, but it doesn't seem that hard to add some vanilla extract to simple syrup. Can anyone offer a suggestion as to how much vanilla per volume of (I'm assuming 1:1) simple syrup to make a passable vanilla syrup? Thanks!


I generally add a generous half oz (or perhaps closer to 3/4 oz) of vanilla extract to about a cup and a half of 1:1 simple (1 cup sugar and 1 cup water).
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