Tiare
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Posts posted by Tiare
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Hi, this was a nice topic and thanks for hosting! My blog post is here:
http://www.amountainofcrushedice.com/?p=7435
Cheers!
Tiare
SMOKY PINEAPPLE DELIGHT
1 pineapple, hollowed
5-6 chunks of fresh pineapple
2 oz tequila reposado
0.5 oz Crema de mezcal (Del Maguey)
1 oz honey-cream-mix
¼ oz orgeat
Ting to top
Hollow out a whole pineapple to make a drink vessel, the easiest way is to use a pineapple corer. Preferably use a pineapple thats is newly matured, they are less sweet. To easily take out the core in the middle, cut a bit with a small knife and/or twist it. Then take 1-2 slices and cut out chunks. If you dont have a fresh pineapple, don`t use canned juice…rather use a cartoned juice.
Add all ingredients to a blender saving ice for last and blend at high speeed for exactly 20 sek. Then strain through a fine wire mesh sieve into the pineapple filled with crushed ice. top with Ting and serve immediately.
Garnish a pineapple leaf and mezcal soaked cherry.
HONEY CREAM MIX
Take equal parts liquid honey, sugar and butter and heat it and stir to make a sauce.
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Nice labels! its the first time i see them, so now i have only to wait for my bottle to arrive
T
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I would definetily keep it as simple as possible and make sure of having tons and tons of ice.
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And not to forget Campari..and Campari cocktails..
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2 oz (or less as you like, given the strength) Wray & Nephew White Overproof rum (yes, *that* stuff; people, it's *brilliant*)
3-4 oz (or more as you like, given the strength) Ting Jamaican grapefruit soda
Nice big wedge of lime (at least 1/4 of a large fruit.
That`s exactly my favorite as well! a must - not only in the summer..and yes the JWray is brilliant stuff! i even wrote about it in my blog a while ago.
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There is a discussion going on at the Ministry of Rum about 2 different Luxardos, one is 38% alc. and another one is 32%.
When i read that i went and checked my own bottle and it is 32%
I was thinking that maybe someone here will know why there`s this difference?
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For me its easy, i can only find one type of mint here.
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But the second point I'd make is that it seems like Tiki bars have very heavily bought in to the "mix" idea. Very few are embracing the idea of fresh fruit. Even freshly squeezed lime or lemon.
As Chris is pointing out, how weird is it that there is this plethora of fresh juice and fresh fruit, but you can't get a drink made with it. It is the same in Hawaii. There is a ton of fresh fruit stands and smoothie stands, yet the moment you step into a bar, all they serve are premade mixers.
Its really sad when quality is cut down for instant profit.
In our Tikibar (TikiRoom) luckily fresh fruits are used, also fresh egg whites. Mixes are banned. And at bestbars.se, TikiRoom has no 1 position in the category drinks.
I believe strongly in in the use of fresh produce, better ingredients makes better drinks, simple as that, whether its a Tiki bar or other bar.
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When you talk about a white Campari, its not the Cordial Bitter you talk about?
If that`s the case, it still exsists.
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I`m still on my Paprika experiment cruise...so i made this spiced Paprika Whiskey Sour.
Maybe Paprika doesn`t sound so very tasty in a drink, but this one is really refreshing.
Spiced Paprika Whiskey Sour
2x2 cm red Paprika
50 ml Bourbon
20 ml Fresh Lemon juice
20 ml Raspberry pureé
30 ml Honey Spice Mix
Garnish: 3 red Paprika strips.
Muddle the paprika in a mixing glass and add the rest of ingredients and shake with ice, strain in ice filled rocks glass.
Honey Spice Mix (2 drinks) :
20 ml Honey, 20 ml Water
20 ml Fresh Lemon Juice
2 cm piece crushed Cinnamon stick
8 crushed green Cardamom pods
Stir honey with Water, Lemon Juice, Cinnamon and Cardamom in a small pan. Bring to a slight boil and simmer for about 15 minutes. Cool.
Raspberry Purée
2 dl Raspberries, 1 tsp fresh Lemon Juice, 1 tsp simple syrup, add a little water, puree. You want a quite thin pureé, so if to thick add some more water. Strain through cheesecloth to discard the seeds.
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As I am not a Campari drinker, I was amazed to find the exact same complexity, finish, and mouth feel differences that other, more seasoned Campari lovers found.
I`m a Campari drinker since some 20 years or so and i`m quite disturbed by this change. I can only find the new watery version now and my old is long gone..very frustrating. The new one makes a "ok" drink, but the old one..
Maybe i can find some from Germany and if i do i would like to store them but they can`t be stored too long i suppose..so i wonder how long could they be stored?
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Could have sworn I posted this, but don't see it.
Last December, about when Mr. Wondrich's book was published, the San Francisco Chronicle re-ran this column from November 16, 1962.
THE MAN WHO RUINED BOOZING, Charles McCabe.
He was the most famous bartender in America, but he knew nothing about the pleasures of alcohol. As Don Juan almost certainly knew nothing about the pleasures of love...His frightening treatise was called "The Bon Vivant's Companion, or How to Mix Drinks." It followed the very odd idea that good whiskey, rum and gin were not good enough - they had to be gussied up with sugar, cherries, eggs, quince juice, Cointreau, peaches, coriander seeds and tansy. And Lord knows what else...He did to booze what today's hairdressers do to the beauty of women, most of whom now look as if they are wearing something to conceal a brain tumor.This gave me a good laugh..thank you.
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Hm..it was the tea i was asking about..not the arrak...
but ok..the punch then, you win. -
Thomas' Arrack Punch Variation II
1 cup Appleton V/X Rum
1/2 cup Batavia Arrack
1 cup hot extra strong tea (2 tsp Peet’s Lung Ching Dragonwell tea brewed in 1 cup water)
1 cup sugar
1 lemon sliced thinly, seeds removed
1 lime sliced thinly, seeds removed
Put sliced lemon and lime in a resealable non-reactive container large enough to hold 4 cups of liquid. Pour Rum and Batavia Arrack over citrus. Cover and steep for 6 hours.
Dissolve sugar in hot tea and cool to room temperature. Refrigerate.
After 6 hours, pour rum off of sliced citrus, without squeezing fruit.
Combine tea syrup and flavored rum. Filter and bottle in a clean sealable container. Age at least overnight.
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Tried this room temp, straight and found the bitterness of the lime a little overwhelming.
On the rocks, however, it was pretty darn tasty.
I have all the ingr except for that tea which i doubt i will find here, is there any other similar (and common) tea i can use?
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Now it's my turn to ask...
By "Roast Paprika Syrup", do you mean what we in the US would call roasted "red bell pepper"? Or do you mean actual dried paprika?
If so, how to prepare either?
Sorry, i should have made that clear of course..its what you in the US call Bell Pepper, its called Paprika here. You just make a simple syrup:
Take 1/3 of a red paprika and 1/3 of a green and roast/grill them in the owen until the surface gets blackened. Let cool and take off most of the skin but leave just a little on.
Make a 2:1 simple with white sugar to 1L water and add the paprika and some lemon zest and simmer until the sugar has dissolved. Add a little JW&N overproof rum, let cool and strain. This syrup gets a lovely paprika lemony flavor.
This is for the rum drink...(but i also believe it could be nice in Tequila drinks, which i`m going to experiment with but i`m out of Tequila.)
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Forgot my rum drink:
BELL PEPPER PUNCH
* 35 ml Havana Club 3 years (or Appleton White rum).
* 35 ml fresh Pineapple Juice
* 15 ml Roast Paprika Syrup
* 15 ml fresh Lemon juice
* Dash Grapefruit bittters - preferably home made
Shake, strain and serve over a mountain of crushed ice lightly dusted with Madagascar vanilla powder. Garnish with a pineapple leaf.
Cheers!
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I'm also wondering about Toby's pineapple-infused Campari....
That sounds really interesting..!
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I make a lot of syrups because i`m a hopeless syrup geek.
I usually make them 2:1 and slightly boil just at the end and before bottling rinse the bottles with hot water. I add 1 oz of JW&N overproof, "just to make sure" (?) and they are fine in the fridge but i always also use them up in a few months although i`ve had vanilla syrups for a year.Another thing i believe is important is good straining.
I also regularly clean the upper part of the bottle to avoid any mush around the pour, don`t know how necessary that is but i like my bottles clean.
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So do I arouse anyones interest in pushing the Cobbler catergory back into the limelight?
A Cobbler is much more than spirit, sugar and crushed ice. Or at least I think so.
Cheers!
George
You've convinced me. I am definitely going to the try the Rye Cobbler, which sounds delightful, and maybe the Tequila Cobbler as well.
I was going to say the same thing..
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I`ve been using my wooden muddler for years and i haven`t noticed any problems with it. And yes, usually you muddle the same things.
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"Half and Half" is a vile manufactured and chemically stabilized substance theoretically composed of half cream and half milk.
Finally i get that one explained, there is no such thing where i live and I`ve seen it in many US recipes..so what`s the purpose for it really? to stabilize? or to sub for heavy cream?
We have one type of whipping cream here, so to me a whipping cream is a whipping cream..and its not chemical.
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reviving this thread, because I just had two great cocktails with aperol, and now I've got a bottle of the stuff.
as soon as I have clearance to share them, I'll put them up, but I want to check with their sources before I do.
any new favorites?
I just got a bottle myself, so i look forward to your recipes..
Usually i drink this (and Campari) with soda, orange/lemon or lime and ice and sometimes JW&N overproof rum.
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Much less messy yes..
Half and half cannot be found in my country though..have no real clue what to sub with?
Here is only heavy cream.
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I have somewhat managed to miss this thread..i find it really interesting as i love to make all kinds of infusions, but fat wash i haven´t tried yet.
Something that stir my imagination is the thought of making Avocado infused Tequila, but i don`t know how that would be done as the Avocado flesh seems hard to work with. has anyone tried this?
The Tiki Drink Discussion Topic
in Spirits & Cocktails
Posted
I would recommend Cointreau which is what i use as i can`t find Curacao de Curacao and i think Cointreau is very good in Mai Tais. I take it down to 1/4 th oz instead of 1/2.