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The Tiki Drink Discussion Topic


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#241 FrogPrincesse

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Posted 12 April 2013 - 09:24 AM

Does it play well in non-rum based drinks?

I’ve had it in a L.E.S. Globetrotter with rye and cognac and it was great. Also in a Sidecar a while back. Do you have a specific use in mind?



#242 FrogPrincesse

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Posted 12 April 2013 - 11:01 AM

Kon-Tiki Mai Tai from Sippin' Safari: gold rum (it calls for Puerto Rican rum but I used Plantation Barbados 5 yr), dark Jamaican rum (Appleton 12), orange and lime juice, ginger (it calls for a small amount of syrup, I used a liqueur instead), honey syrup, Angostura bitters, pastis.

It's a Don the Beachcomber-style Mai Tai accented with spices and the angostura-absinthe/pastis combo.

 

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#243 Hassouni

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Posted 12 April 2013 - 11:25 AM

Does it play well in non-rum based drinks?

I’ve had it in a L.E.S. Globetrotter with rye and cognac and it was great. Also in a Sidecar a while back. Do you have a specific use in mind[/size]?

Nothing specific, I just have Cointreau and Senior Curaçao already do wondering how this would fit in

#244 FrogPrincesse

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Posted 12 April 2013 - 11:53 AM

I guess it all depends how often you use orange liqueurs (and how much room you have in your liquor cabinet!). For me the Creole Shrubb and Cointreau are different enough and I enjoy the variety. It's nice to have the Creole shrubb for tiki drinks, but Cointreau works great too.



#245 Hassouni

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Posted 12 April 2013 - 01:17 PM

Of course, there's also Pierre Ferrand Dry Curaçao on my radar - is that good in any Tiki applications?



#246 FrogPrincesse

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Posted 12 April 2013 - 01:34 PM

Of course, there's also Pierre Ferrand Dry Curaçao on my radar - is that good in any Tiki applications?

 

I tend to pair this one more with gin or bourbon but it works well with rum too (see the discussion here). It's very good in a Daiquiri No. 2 for example. I haven't tried it in a proper Tiki drink yet.



#247 FrogPrincesse

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Posted 17 April 2013 - 04:49 PM

Still in tiki mode here.

 

Don the Beachcomber's Three Dots and a Dash with La Favorite rhum vieux "coeur de rhum" + El Dorado 5 years. I tend not to make this drink very often because I am not sure how easy it will be easy to replace this bottle of La Favorite, which is my favorite aged rhum agricole. This drink requires 1.5 ounces of it which is a lot.

 

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Here is another recent rendition of the Three Dots and a Dash by rumdood aka Matt Robold at 320 Main, with a 1934 Zombie Punch on the left.  What can I say - this is beautiful. Well worth the drive from San Diego. He uses Clement VSOP for the aged rhum agricole.

 

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Last night I was in the mood for a Nui Nui, which calls for "amber Virgin Island rum" (code name for Cruzan? I don't care at all for Cruzan). Anyway, I decided to use Barbancourt 8 years and was not disappointed. It has enough kick to do great with all the spices.

 

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As a side note, I decided it was not worth the trouble to use a blender for these drinks. I just use crushed ice, shake, and pour. I like them better this way.


Edited by FrogPrincesse, 17 April 2013 - 05:14 PM.


#248 Tri2Cook

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Posted 17 April 2013 - 05:37 PM

I've wanted to try the ...- for a while. I've been trying to decide what I could use to at least get the general idea without an agricole (which is not to be found where I live).


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#249 FrogPrincesse

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Posted 17 April 2013 - 06:34 PM

I've wanted to try the ...- for a while. I've been trying to decide what I could use to at least get the general idea without an agricole (which is not to be found where I live).


That's a tough one because there is no good substitute for rhum agricole and it's what makes this drink. Do you have access to Barbancourt? That is probably what I would try. Also aged cachaca if you can find it.

#250 Tri2Cook

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Posted 18 April 2013 - 03:40 AM


That's a tough one because there is no good substitute for rhum agricole and it's what makes this drink. Do you have access to Barbancourt? That is probably what I would try. Also aged cachaca if you can find it.


I have the Barbancourt 3-star in my cabinet. The LCBO doesn't carry an aged cachaca that I'm aware of.


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#251 tanstaafl2

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Posted 19 April 2013 - 06:48 AM

I've wanted to try the ...- for a while. I've been trying to decide what I could use to at least get the general idea without an agricole (which is not to be found where I live).

 

I wonder if there is any correlation to Morse Code with this odd drink name? Three dots and a dash is a "V" but not sure I see a ready connection.


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#252 Rafa

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Posted 19 April 2013 - 06:53 AM

It was the Morse code for "Victory" in WWII, when Don the Beachcomber made the drink.


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#253 tanstaafl2

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Posted 19 April 2013 - 06:59 AM

It was the Morse code for "Victory" in WWII, when Don the Beachcomber made the drink.

 

Ah! That would indeed explain it.


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

#254 FrogPrincesse

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Posted 06 May 2013 - 09:32 AM

We had a mini heat wave in San Diego last week (32C/90F), so I used the occasion to make a Montego Bay (Donn Beach). Typical flavor profile with dark Jamaican rum, allspice dram, grapefruit, lime, honey syrup, angostura, pastis. I used Appleton 12 for the rum. It would be fun to try with other Jamaican rums.

 

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#255 Hassouni

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Posted 14 May 2013 - 06:29 PM

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Unphotogenic shot of my 1934 Zombie. Made according to the standard recipe à la Berry, using Appleton Extra and Barcelo Imperial for the JA and PR rums (obv Barcelo is not from PR, but I wasn't going to use my precious bottle of Barrilito 3 star!). Also used my homemade grenadine, homemade cinnamon syrup for the "Don's Mix", and homemade falernum.

 

Unbelievable drink. I can see why Don had a 2-per-customer limit.  I made the 1950s recipe a week or two ago, and that's less of a pain to make, but this one just hits like a sledgehammer being swung by tropical angels. Amazing.


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#256 FrogPrincesse

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Posted 27 June 2013 - 09:44 AM

Named after the old name for St Lucia ("Land of Iguanas"), this drink is normally made with Chairman's reserve silver. I did not have it on hand so I used Flor de Cana 4 year white rum. Interesting alliance of Campari with allspice, lime and strawberry. It works quite well. Refreshing, tropical, a little tart, and with intriguing spices. It reminds me of the Jungle Bird which is one of the rare tiki drinks that uses Campari, but it feels more light & subtle.

 

Louanalao (Richard Boccato): white rum, campari, allspice dram, lime juice, cane syrup, muddled strawberry.

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Edited by FrogPrincesse, 27 June 2013 - 09:45 AM.


#257 FrogPrincesse

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Posted 09 July 2013 - 12:18 PM

We had these fun little snow cones at Son of a Gun, a restaurant in LA. They are great with only one complaint - way too small. :smile:

 

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The Sidewinder Fang in the front (Atlantico rum, Smith & Cross rum, passion fruit) was nice and tart with depth from the S&C; the Lost Cause in the back had a Don the Beachcomber feel to it with the spices from the aquavit (Korgstad aquavit, Banks 5 rum, coconut, lemon, lime).

 

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#258 FrogPrincesse

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Posted 19 July 2013 - 11:20 AM

Not quite a daiquiri but very close in spirit, the Halekulani cocktail from the Tiki+ app: okolehao, pineapple juice, lemon juice, orange juice, grenadine, angostura bitters. Much more interesting than I had anticipated based on the ingredient list. It was tart and exotic with intriguing notes from the okolehao liqueur.

 

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#259 tanstaafl2

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Posted 19 July 2013 - 03:40 PM

Not quite a daiquiri but very close in spirit, the Halekulani cocktail from the Tiki+ app: okolehao, pineapple juice, lemon juice, orange juice, grenadine, angostura bitters. Much more interesting than I had anticipated based on the ingredient list. It was tart and exotic with intriguing notes from the okolehao liqueur.

 

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A shame there isn't good way to get you a bottle of the 100 proof Okolehao to try. I find them significantly different and expect it would make the cocktails different as well. Whether for better or worse is hard to say!

Okolehao.JPG


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

#260 FrogPrincesse

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Posted 19 July 2013 - 03:49 PM

tanstaafl2 - I may "need" to go to Hawaii to get a bottle... I am long overdue for a visit already.



#261 Hassouni

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Posted 20 July 2013 - 08:53 AM

Jasper's rum punch last night, probably the best tiki-style drink in terms of the simplicity/ease of preparation to deliciousness ratio

 

1.5 oz WN overproof

.75 oz lime

.5 oz 2:1 re-hydrated cane syrup

a few dashes of Angostura

 

stir with crushed ice, grate nutmeg and a pop Maraschino soaked cherry atop, and rock on.


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#262 Plantes Vertes

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Posted 22 August 2013 - 10:21 PM

Does this count as a tiki drink? Falernum and lime are there - on the other hand there isn't any rum and the glassware has no face. And it contains elderflower. And there are a very restrained five ingredients only.

 

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1 1/2 oz Bourbon
3/4 oz Falernum
3/4 oz Lime Juice
1/2 oz St. Germain
2 dash Peychaud's Bitters

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#263 FrogPrincesse

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Posted 03 September 2013 - 10:33 AM

I made this Volcano Bowl for MxMo.

 

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It's hard to go wrong with these rums (Plantation 5 Barbados, Appleton 12 Jamaican, Eldorado 5 Demerara, and Lemon Hart 151 Demerara) and a Don the Beachcomber recipe! Also a very interesting use of maple syrup as the sweetener.

 



#264 FrogPrincesse

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Posted 17 September 2013 - 10:17 AM

We need more Tiki love...

 

Here is the Luau Grog from Stephen's Crane defunct restaurant in Beverly Hills. After attending a fun seminar about Stephen Crane by Martin Cate at Tiki Oasis a few weeks ago, it's fun to recreate these drinks at home. This one calls for Demerara, dark Jamaican and gold Puerto Rican rums (I used Barbados for the Puerto Rican rum), grapefruit and lime juice, honey syrup, and Angostura bitters. It's really nice - in general tiki drinks with grapefruit and a bit of spice work quite well. The recipe is in Sippin' Safari.

 

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#265 Adam George

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Posted 17 September 2013 - 11:21 AM

How does this differ from the Navy Grog?

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#266 FrogPrincesse

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Posted 17 September 2013 - 11:52 AM

Adam - excellent catch! For his restaurants, Stephen Crane did not really create new drinks from scratch but seemed to have heavily drawn from Trader Vic and Don the Beachcomber's signature drinks, with a few nice tweaks here and there. He hired a lot of ex-bartenders from these places, including Ray Buhen who later opened his own place, Tiki Ti. So they are very strong similarities.

 

The Luau Grog has Angostura bitters that the Navy Grog doesn't have. Other than that, I believe that they are pretty much the same. Of course they may have used a different rum mix at the Luau vs. Don the Beachcomber's, changing the drink somewhat. To me the Navy Grog is a fine drink that is lacking something and is a little bland for a Don the Beachcomber creation - usually his drinks have a distinctive spice profile that this one lacks. Adding a few drops of Angostura makes a difference and I prefer that version.

 

Note that I skipped the soda water in my rendition (my excuse is that the glass was too small!).



#267 mkayahara

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Posted 17 September 2013 - 12:29 PM

We need more Tiki love...

If I could get white grapefruits, I'm sure I would make a lot more Tiki drinks. Alas, the Ruby Red has come to entirely dominate the marketplace where I live.


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#268 FrogPrincesse

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Posted 17 September 2013 - 12:46 PM

Matt - Excuses, excuses... :smile:



#269 Adam George

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Posted 18 September 2013 - 05:02 AM

I too found the Navy Grog lacking in some depth so I added a Barspoon of St Elizabeth Allspice Dram.


My recipe was
1oz Skipper Demerera
1oz Appleton VX
1oz Havana Club Blanco
1oz Honey Mix
.75oz Lime
.75oz Grapefruit
.25oz Allspice Dram

Dash of soda in the glass.

Somewhat cheap and cheerful, but lots of flavour.

I actually served these in enamal camping mugs as I thought they fitted the grog theme.

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#270 Rafa

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Posted 18 September 2013 - 06:31 AM

I too found the Navy Grog lacking in some depth so I added a Barspoon of St Elizabeth Allspice Dram.

 

Excellent idea. I too do that with tropicals that I otherwise find lacking (like my "Piña Colada," which I make with dark rum, added lime, and a barspoon of allspice dram). In some cases, a small amount of a pie spice amaro (Ramazzotti, etc) can similarly add depth and spice; I like Luxardo Abano, which has a cola character but adds a great savory black pepper note. 

 

My favorite Tiki drinks tend to have a depth of spice to them; it's one reason I generally prefer Don the Beachcomber's drinks to Vic's (as much as I love the glorious Mai Tai). 


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