mukki
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Posts posted by mukki
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Mr. Bodi Hai from the new Tiki: Modern Tropical Cocktails with aged rum (Appleton), coffee liqueur, banana liqueur, pineapple juice, lemon juice, macadamia nut orgeat and angostura. Trader Joe's carries a new cold pressed pineapple juice that's a bit fresher tasting than the canned versions.
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Punky Monkey from the Beachbum Berry app (Scarlet Ibis rum, bourbon, lemon juice, cardamom, pineapple juice, simple, angostura, peychaud bitters), This was disappointing. I like bourbon, but it dominated this drink in an unpleasant way.
After tossing that one, I tried the Sherry Longboard from "Tiki Drinks" (sherry, pineapple juice and simple). Not bad, but a little too sweet.
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21 hours ago, FrogPrincesse said:
That sounds delicious. Would be even more delicious in a tiki mug!
Definitely, but I need to get some first!
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Skin Diver from Beachbum Berry Remixed. Lemon juice, orange (used clementine juice), Puerto Rican gold rum (subbed Santa Teresa), demerara rum (used El Dorado), honey syrup, cream, angostura. Should I be embarrassed that I had 3 of these today?!
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Novo Fogo's Chameleon cachaca. I normally buy the Silver; the Chameleon is aged in oak for a year and I was worried I was getting the "worst of both worlds", but it's turned out to be fantastic in caipirinhas. This is my third bottle!
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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.
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Skullduggery from Tiki Drinks: passionfruit puree, dark rum, overproof rum, pineapple juice and coconut cream.
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Another run to Hi-Times. Doing some tiki exploration.
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Does this count as modern tiki? Plantation pineapple rum, coconut cream, lime, kaffir lime and salt.
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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".
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Thanks for the replies! Off to order some cinnamon syrup, too....
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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.
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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.
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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.
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I haven't baked much from it, but there is also Rosetta Constantino's Southern Italian Desserts.
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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.A pretty book and an excellent training aid/reference, then.
Have you learned anything new? (I am sure I am going to end up buying it, I am just making a vague attempt at delaying the inevitable outcome by convincing myself I don't need another book in my collection!)
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Def not enough rum.....
Yes, I noticed most of the recipes immediately upthread are using double the rum...
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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.
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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!).
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I will be back in your neck of the woods July 4th weekend
. Since you say that I might be able to find it in a thrift shop I'll do some looking here. My sister volunteers in one in Barrie so I'll ask her to keep an eye out as well. Thank you.Solomon's book was re-released in 2012:
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:
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The former. Halved (and pitted) date topped with as much chorizo as it can hold and then wrapped with bacon and broiled.
I've not tried to make it so I cant tell you if the chorizo is par-cooked (wouldn't surprise me).
Sweet/salty/spicy/smoky-bacon-y.
I want some now.
My local Spanish restaurant makes a version of this - dates are pitted, stuffed with a bit of chorizo, wrapped in bacon and then deep fried. They are GOOD.
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Mariner Water Crackers:
http://www.venuswafers.com/retail/mariner-biscuit-company/
So much better than the Carr's that I used to buy.
Also bought a box of corn crackers at Whole Foods that I really like.
Ritz, Wheat Thins and Triscuits are all pretty good, too.
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I always make my caipirinhas with Leblon, but someone brought me a bottle of Sagatiba Preciosa cachaca from Brazil. Anyone have experience with the Preciosa?
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I've got some of that in my cupboard - it's quite good!and Palo Alto Fireman's Pepper sauce ( for Spice )
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The Tiki Drink Discussion Topic (part 2)
in Spirits & Cocktails
Posted
Missionary's Downfall. Glass is from the TikiLand Trading Marketplace event last weekend in Orange County. I'd never been to one of these before; it was really enjoyable.