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The Tiki Drink Discussion Topic


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#391 FrogPrincesse

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Posted 19 September 2014 - 04:12 PM

Hmmm - wonder how it would work with good quality unsweetened dried coconut?

 

I know at least one person who did that, for the MxMo Coconut challenge.

For me, it made more sense to use fresh since it's available, and I did not really mind the extra work. Also I needed the coconut water for the challenge already.


Edited by FrogPrincesse, 19 September 2014 - 04:12 PM.


#392 JoNorvelleWalker

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Posted 19 September 2014 - 07:41 PM

Jo - it's great to read that you enjoyed it!

 

 

Is this really tiki? Ok, let's say that it is heavily tiki-influenced, although the flavor is unusual for a tiki drink. After making a coconut orgeat, I finally had a chance to duplicate a drink I had at Son of a Gun some time ago (snow cone in the back in the photo). Lost Cause (Daniel Warrilow) with aquavit (Krogstad), white rum (Banks was specified, so I used Plantation 3 stars with a touch of batavia arrack), coconut syrup (homemade coconut orgeat), lemon, lime, acid phosphate. Shake with ice, strain onto fresh shave ice (crushed), like a snow cone. Some versions of the recipe published online don't include the phosphate, but I was really eager to use mine.

 

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A few thoughts on this one. First I tried to imitate shave ice by running crushed ice through a blender. Rookie mistake. I managed to get a finer texture, however the ice was completely water-logged which was obvious as soon as I tasted the cocktail. The flavors did not pop, it tasted mostly of lemon juice and everything else got lost. Very sad.

 

But I was not going to give up, even on a lost cause, so I forged ahead and made a second one, this time strained onto fresh crushed ice. It tasted like a different cocktail altogether. The aquavit gives a savory note that is really interesting combined with the coconut. All the different acids were fun together, with the acid phosphate (I only used a couple of drops) giving an extra lift, a slight tingling sensation on the tongue. Very cool. Hoping to find more interesting things by Daniel Warrilow after this one and the Crafty & Elusive Elk.

 

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Could one obtain a similar flavor effect from carbonation?



#393 mkayahara

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Posted 20 September 2014 - 10:08 AM

I know at least one person who did that, for the MxMo Coconut challenge.

For me, it made more sense to use fresh since it's available, and I did not really mind the extra work. Also I needed the coconut water for the challenge already.

I wonder if this would be a good application for the fresh-frozen pre-grated coconut you can buy in Asian markets. I've used it in the past for coconut milk for Thai dishes, and it sounds like this is a similar process.


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#394 FrogPrincesse

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Posted 20 September 2014 - 10:17 AM

Could one obtain a similar flavor effect from carbonation?

You will get the tingle, but not the dry sourness.



#395 JoNorvelleWalker

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Posted 20 September 2014 - 04:46 PM

I'm not so sure.  I tried hyper-carbonating a batch of maison rotuts.  The result had the tingle and a dry sourness.  Over sour, for me, actually, and I like sour.

 

Anyhow, it was just a thought, I probably ought to look into getting myself some acid phosphate.



#396 FrogPrincesse

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Posted 30 September 2014 - 10:15 AM

Too much citrus, so a tiki drink was in order last night. The Sidewinder's Fang also calls for passion fruit syrup (like Don the Beachcomber's Cobra's Fang). I was about to reach for my bottle of B.G. Reynolds passion fruit syrup, but then I remembered that I had a bunch of passion fruits from my CSA that were in the process of shriveling up in the fridge. So I ended up making my own passion fruit syrup. It took a while and the yield was very low, but these drinks were pretty fabulous. The flavor of fresh passion fruit takes me back immediately to Polynesia. Also the syrup had a nice thick texture.

 

I altered the ratios a bit and used Smith & Cross and El Dorado 5 for the rum mix.

 

For 2 cocktails:

1.5 oz S&C
2 oz El Dorado 5
2.5 oz lime juice
2.5 oz Valencia orange juice
2.25 oz passion fruit syrup (pulp of ~ 6 small purple passion fruits, 2 large tablespoons demerara sugar, briefly heated)
0.5 oz rich demerara syrup

(I did not use any soda water)

 

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15374544266_c84fb8f044_z.jpg
 

 


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#397 Hassouni

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Posted 30 September 2014 - 11:03 AM

¡Quiero parcha!

 

 

 

ETA:

 

Your CSA gives you passion fruit? God. Damn!


Edited by Hassouni, 30 September 2014 - 11:04 AM.


#398 FrogPrincesse

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Posted 30 September 2014 - 11:48 AM

¡Quiero parcha!

 

 

 

ETA:

 

Your CSA gives you passion fruit? God. Damn!

 

You should move to SD!

I got passion fruit in my CSA three times this summer. I also have friends who have them growing semi-wild in their backyard.


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#399 JoNorvelleWalker

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Posted 03 October 2014 - 07:42 PM

I had two white grapefruit left from my shipment of last winter (ordered from Florida).  Neither looked rotten.  I took the most wizened one and cut it open.  There was a baby grapefruit tree inside.  Sadly I did not think it would appreciate being planted in New Jersey in the fall.

 

The flesh though yielded juice.  Juice that the poor baby tree had been peeing in.  The juice smelled wonderful so I drank some.  Deep, round flavor -- not too sweet, not too bitter, not too sour.  Perhaps the most delightful juice I can recall.

 

I made up a zombie.  I used all the juice.  There was also a slight excess of lime juice, but otherwise a strictly followed recipe.  Mint plus a purple straw.  I cannot remember a better zombie.  Though, in truth, zombies are sometimes hard to remember.


Edited by JoNorvelleWalker, 03 October 2014 - 07:43 PM.

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#400 FrogPrincesse

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Posted 13 October 2014 - 03:45 PM

The Voyager (Robert Hess) with white Puerto Rican or light Virgin Islands rum (Plantation 3 Stars), lime juice, falernum (homemade), Benedictine, Angostura bitters. I think this one overdoes it a little bit with the spices; between the Benedictine and the falernum, it ends up being a little busy.

 

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I got it from the Total Tiki app, but he also did a video of it a few years ago.

 

 


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#401 Hassouni

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Posted 13 October 2014 - 04:43 PM

Would that it were still warm enough for things like crushed ice and falernum...



#402 FrogPrincesse

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Posted 13 October 2014 - 04:55 PM

Well, it's a perfect 75F in San Diego today... Great after a very warm weekend in Palm Springs (100F) where Tiki drinks were definitely de rigueur!



#403 Rafa

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Posted 13 October 2014 - 05:41 PM

It's sweater weather here and damned if I'll let the heat index keep me from my crushed ice drinks.

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”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#404 lesliec

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Posted 13 October 2014 - 06:37 PM

Well said, sir.

 

I don't subscribe to the climatic theory of cocktails.  If a Mai Tai, say, is good on the deck in the middle of summer it's just as good by the fire in the middle of winter.  Effectively, the air around you is the same temperature either way.


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#405 JoNorvelleWalker

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Posted 13 October 2014 - 07:43 PM

I say it depends on the temperature of the air inside you.  I'm wearing flannel but that does not keep me from falernum.  (In fact I got all toasty warm digging around till I found a fresh bottle.)  Besides, it is supposed to be warm here tomorrow.

 

For my voyager I took the recipe from KC and just scaled it up a bit.  Very nice.  I like the spice, although my preference would be for a tad less sweetness.  For rum I employed Flor de Cana 12.

 

The drink reminds me of something one might have before a zombie.



#406 FrogPrincesse

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Posted 27 October 2014 - 11:51 AM

Breakfast for dinner and an Eastern Sour (Trader Vic) on Saturday night. Buffalo Trace bourbon, orange & lemon juice, homemade coconut orgeat, simple syrup. A great brunch drink.

 

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Last night I wanted something with more spice. Being out of cinnamon syrup stumped me for a while. Then it occurred to me I could make a Three Dots and Dash (Donn Beach). I used La Favorite rhum vieux (coeur de rhum), El Dorado 5 demerara rum, lime & orange juice, homemade falernum, allspice dram, honey syrup, angostura bitters.

 

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#407 Hassouni

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Posted 27 October 2014 - 05:53 PM

I'll have to try the ... -!


Edited by Hassouni, 27 October 2014 - 05:53 PM.


#408 Rafa

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Posted 28 October 2014 - 10:55 AM

It took me a bit to realize you weren't just too drunk to type properly, Chris. 


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”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#409 FrogPrincesse

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Posted 28 October 2014 - 11:18 AM

The ...- is one of my favorite tiki drinks. The only reason I don't make it more often is that it calls for 1.5 oz of aged rhum agricole, and I have a hard time seeing my hard-to-replace inventory go down (I just realized that Hi Time no longer had it listed online, and I'm already feeling a panic attack).



#410 KD1191

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Posted 28 October 2014 - 11:31 AM

I'll have to try the ... -!

 

Please report back! It's my favorite at the bar of the same name.


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#411 FrogPrincesse

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Posted 28 October 2014 - 11:33 AM

Please report back! It's my favorite at the bar of the same name.

Do you know what brands of rums they use? Very curious.



#412 Rafa

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Posted 28 October 2014 - 11:38 AM

via PUNCH:

1 ounce rhum agricole (preferably Duquesne Agricole Eleve Sous Bois)
1 ounce rum, Guyanese (preferably El Dorado 5 Year)
1/2 ounce dry curaçao
1/2 ounce falernum
1/4 ounce St. Elizabeth Allspice Dram
1 ounce lime juice
1/2 ounce honey syrup (2:1, honey:water)
3 dashes Angostura bitters

Edited by Rafa, 28 October 2014 - 12:01 PM.

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”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#413 FrogPrincesse

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Posted 28 October 2014 - 12:36 PM

Thanks Rafa! I haven't tried the Duquesne.

Curacao instead of orange juice? Interesting.

#414 tanstaafl2

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Posted 28 October 2014 - 01:19 PM

Thanks Rafa! I haven't tried the Duquesne.

Curacao instead of orange juice? Interesting.

 

Egads!!! Despite what the recipes may say and perhaps even the bum himself (don't have his book handy) this is much better with curacao (Ferrand is lovely) than with OJ, as is the case with many cocktails. Clement Creole Shrubb is another option that has worked well.

 

And while ED5 is nice the newer ED8 is even better! And I wouldn't hesitate to use ED12 in a pinch. As to the agricole sometimes you just have to use the good stuff to make the best cocktails. And being in San Diego, unlike the damned puritan controls that #%&@ up liquor shipping in Georgia, presumably all the stores in Cali will ship to you if you get desperate for a source for more aged agricole, right?


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#415 FrogPrincesse

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Posted 28 October 2014 - 01:39 PM

Egads!!! Despite what the recipes may say and perhaps even the bum himself (don't have his book handy) this is much better with curacao (Ferrand is lovely) than with OJ, as is the case with many cocktails. Clement Creole Shrubb is another option that has worked well.

 

And while ED5 is nice the newer ED8 is even better! And I wouldn't hesitate to use ED12 in a pinch. As to the agricole sometimes you just have to use the good stuff to make the best cocktails. And being in San Diego, unlike the damned puritan controls that #%&@ up liquor shipping in Georgia, presumably all the stores in Cali will ship to you if you get desperate for a source for more aged agricole, right?

 

Oh come on. The Beachbum version with (0.5 oz) OJ is plenty delightful already. Mr Rumdood and my local source of tiki drinks concur on this. We need a touch of juice in our tiki drinks, not just all booze! :wink: I will try the curacao version too for research purposes, of course.

 

Regarding ED5 vs. ED8, I have both (also have ED12) and opted for ED5 for contrast. My scientific method goes as follows: mix all the other ingredients, perform a thorough sniff test, and decide what other rum to use. ED5 was the brightest against La Favorite vieux. I find that ED12 tends to get lost in cocktails so I don't mix with it much, but I've been happy with ED8 .


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#416 tanstaafl2

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Posted 28 October 2014 - 01:48 PM

Oh come on. The Beachbum version with (0.5 oz) OJ is plenty delightful already. Mr Rumdood and my local source of tiki drinks concur on this. We need a touch of juice in our tiki drinks, not just all booze! :wink: I will try the curacao version too for research purposes, of course.

 

Well OK, it will do in a pinch!

 

:cool:


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If you pick up a starving dog and make him prosperous, he will not bite you. This is the principal difference between a dog and a man. ~Mark Twain

Some people are like a Slinky. They are not really good for anything, but you still can't help but smile when you shove them down the stairs...
~tanstaafl2

#417 FrogPrincesse

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Posted 28 October 2014 - 02:17 PM

I found an article on the same topic in Conde Nast Traveler with this quote from Paul McGee.

 

 

The version that we serve here is tweaked slightly from its original form: Beachcomber’s recipe called for orange juice, which I really don’t care for in cocktails, so I use dry orange curaçao and a little extra lime juice. The addition of curaçao makes for a boozier version of this drink, and spirit-forward cocktails are something I usually lean towards.

 


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