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  1. Halloween tiki drinks from Three Dots and a Dash in Chicago. First one is their painkiller (which contains a pandan syrup and was delicious), second one was a cacao nib infused rum with coconut and pineapple.
  2. Skullduggery from Tiki Drinks: passionfruit puree, dark rum, overproof rum, pineapple juice and coconut cream.
  3. Another run to Hi-Times. Doing some tiki exploration.
  4. Does this count as modern tiki? Plantation pineapple rum, coconut cream, lime, kaffir lime and salt.
  5. Does anyone know what happened to the Speakeasy Cocktail app? I bought it a few years ago, but it's disappeared off my phone and the app store says it's been "removed".
  6. Falernum: The Topic

    Thanks for the replies! Off to order some cinnamon syrup, too....
  7. "The PDT Cocktail Book"

    I recently defrosted a package of Goya passionfruit puree and was looking for some drinks to use it in and came across PDT's Luau (not remembering that I actually made one years ago and posted it in this thread!). This time I reduced the rums to 2 oz - having made a few tiki drinks recently, I'm not sure I'm ready for 2 oz+ drinks in the middle of the day - and increased the passionfruit puree by 1/2 oz. While I liked the drink last time (apparently) and noted that it was a strong drink, I loved it this time. Used Skipper rum and Appleton Reserve. I came across Skipper after having a Hua Hin Beach cocktail at Kin Khao in SF (Skipper rum, lime, coconut cream, salt, kaffir lime and chocolate stout) and am a longtime fan of Appleton.
  8. Falernum: The Topic

    Any opinions on the BG Reynold's falernum syrup? I've only used the John Taylor Velvet Falernum and am not quite up to making my own yet. Hi Times carries Tippleman's Falernum, but haven't seen that mentioned anywhere either.
  9. All of Fuchsia Dunlop's books. I cook out of them at least 3 days a week. What does everyone like out of Japanese Farm Food? I've flagged a bunch of recipes, but haven't made any of them.
  10. I haven't baked much from it, but there is also Rosetta Constantino's Southern Italian Desserts.
  11. Cocktail Books: The Topic

    Haven't read the whole book yet, but thought it was interesting that his tests show that room temp limes do NOT yield more juice than chilled ones. I've been leaving my limes on the counter (where they deteriorate faster), but now just put them in the fridge and juice them cold.
  12. Mai Tai Recipes

    Yes, I noticed most of the recipes immediately upthread are using double the rum...
  13. Mai Tai Recipes

    From the Small Hand Foods website: 1.5 oz aged Jamaican rum (I used Appleton Reserve) .75 oz lime juice .5 oz Cointreau .5 oz orgeat (I used St. Vincent orgeat) barspoon of demerera syrup Enjoyed this one very much, if a tad sweet.
  14. We spend a few days in Napa every summer. Goose & Gander for the excellent gruyere burger and innovative + delicious cocktails. Redd Wood for salads (especially the spring vegetables with green goddess dressing), bucatini pasta and meatballs. Skip the desserts. Cindy's Backstreet Kitchen for the Oysters Bingo and Duck Tostada (and cornbread!).
  15. Korean Cookbooks

    Solomon's book was re-released in 2012: http://www.amazon.com/Complete-Asian-Cookbook-Charmaine-Solomon/dp/1742701442/ref=sr_1_1?ie=UTF8&qid=1401587083&sr=8-1&keywords=charmaine+solomon If you're only interested in the Korean portion, it looks like the book has also been broken down and published by region, as well: http://www.amazon.ca/Complete-Asian-Cookbook-Japan-Korea/dp/1742706835/ref=sr_1_14?s=books&ie=UTF8&qid=1401587205&sr=1-14&keywords=charmaine+solomon