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The Tiki Drink Discussion Topic


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368 replies to this topic

#361 lesliec

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Posted 14 July 2014 - 10:28 PM

Details on the homemade curacao?

 

Jerry Thomas's recipe.  Go here and scroll down to recipe 188 on page 73 (for some reason searching the book, even for 'Curacoa' as Thomas spells it, is unreliable).

 

If you're in, or visiting, or know somebody from, New Zealand there's a 'commercial' version available from the man who makes Gunpowder Rum.


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Leslie Craven, aka "lesliec"
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#362 Craig E

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Posted 14 July 2014 - 10:58 PM

Jerry Thomas's recipe.  Go here and scroll down to recipe 188 on page 73 (for some reason searching the book, even for 'Curacoa' as Thomas spells it, is unreliable).

Excellent! Now let's see, where did I leave my carbonate of potash...?


Edited by Craig E, 14 July 2014 - 10:59 PM.

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#363 lesliec

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Posted 15 July 2014 - 07:19 PM

Excellent! Now let's see, where did I leave my carbonate of potash...?

 

I found mine at a brewing supplies shop.  And I found a much larger pot of alum than I'm likely to need at a pharmacist's.

 

The two tricky parts are figuring out what whiskey to base it on, and measuring in drachms.  I've had it made with Ardbeg, but I really wouldn't recommend it.


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#364 Hassouni

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Posted 15 July 2014 - 09:29 PM

Sadly kind of sorry looking mint.  Half the bunch rots before, try as I might, I can use it up.  

 

Time to get into mojitos and mint juleps?



#365 JoNorvelleWalker

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Posted 17 July 2014 - 08:09 PM

Believe me, I can stuff an awful lot of mint into a mai tai or zombie.  It's just that it's difficult to have more than a few of these a night:

 

1 1/2 oz Appleton 12

1 1/2 oz Flor de Cana 12

1 oz Lemon Hart 151

1/2 oz Taylor's Falernum

1 1/4 oz fresh lime juice

1 teaspoon grenadine

10 ml fresh white grapefruit juice

5 ml tincture of cinnamon

1 dash Angostura

12 drops Jade 1901

 

 

Flor de Cana is new for me.  I like this a lot, even at low proof.  Though I suspect I would like it even better with a funkier Jamaican than Appleton.

 

But the important thing is I now have several delightful zombie variations.



#366 FrogPrincesse

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Posted 24 July 2014 - 02:35 PM

Stephen Remsberg's Planter's Punch from Beachbum Berry Remixed: dark rum (Coruba), lime juice, simple syrup and Angostura bitters. I had tried it previously with Cruzan Black Strap.

 

It's fine but the limitations of this rum are kind of obvious in the drink. It starts pretty big and then you get some burnt caramel notes that I did not find completely pleasant. I think I would enjoy it more in combination with another rum, or maybe I am just getting really picky.

 

14687629675_9b904f3517_z.jpg
 



#367 JoNorvelleWalker

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Posted 24 July 2014 - 07:45 PM

1 1/2 oz S&C

1 1/2 oz Flor de Cana 12

1 oz Lemon Hart 151

1/2 oz Taylor's Falernum

3/4 oz fresh lime juice (generous, maybe a scant full ounce...let's call it 25 ml)

1 teaspoon grenadine

10 ml fresh white grapefruit juice

5 ml tincture of cinnamon

1 dash Angostura

12 drops Jade 1901

 

 

New bunch of mint tonight.  As nice as this, I think I slightly prefer Neisson Reserve Speciale to Flor de Cana 12.



#368 JoNorvelleWalker

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Posted 28 July 2014 - 06:59 PM

I made a batch of Grenadine the other day with POM Wonderful to Morganthaler's recipe, so my Manager and I shared a Zombie

 

1.5 oz Havana 7

1.5 oz Appleton V/X

0.75 oz Skipper

0.75 oz Uncle Wray

0.75 oz Falernum

0.75 oz Grapefruit

1.00 oz Lime

0.50 oz Grenadine

0.25 oz Demerara Syrup

Some Absinthe Bitters (Employees Only, but with Vegetal Elixier, not Green Chartreuse.)

Some Angostura Bitters.

 

I just noticed, that's an awful lot of grapefruit.  Did you use white grapefruit or sweet grapefruit?  I use 10 ml white grapefruit juice in my recipe.  (Though sadly I have only about a dozen white grapefruit left, and the season doesn't start again till next winter.)  As it happens I squeezed an extra 5 ml tonight, and since it doesn't keep, I used the excess as a float.  So far so good.

 

The rums tonight are Neisson Reserve Speciale, Appleton 12, and Lemon Hart 151.  Very nice.

 

My former logic for the times when I expressed a little extra grapefruit was to mix up a second zombie.  Maybe it's old age but I find brain function and two zombies can be mutually exclusive.



#369 scratchline

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Posted 30 July 2014 - 05:28 PM

The Sirocco

2 parts Flor de Cana Gran Reserva 7

1 part Solerno Blood Orange Liqueur

1 part fresh lime juice

1 part fresh orange juice

1 part passionfruit syrup

.5 part Campari

 

Shake ingredients with ice and strain over fresh ice in a Hurricane glass, garnish with a cocktail umbrella, and orange slice and an edible orchid.

 

From the Solerno site.  An excellent tiki style cocktail.  Made it with Havana Club 7 and China Martini.  And no orchid.  

 

Maybe a little sweet but other than that, well nigh perfect.

 

-Mike


Edited by scratchline, 30 July 2014 - 05:28 PM.