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The Tiki Drink Discussion Topic


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394 replies to this topic

#391 FrogPrincesse

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Posted Yesterday, 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, Yesterday, 04:12 PM.


#392 JoNorvelleWalker

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Posted Yesterday, 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.

 

9228322760_11bee18075_z.jpg
 

 

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.

 

15263485255_b0a3133d0c_z.jpg
 

 

Could one obtain a similar flavor effect from carbonation?



#393 mkayahara

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Posted Today, 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.


Matthew Kayahara
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#394 FrogPrincesse

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Posted Today, 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 Today, 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.