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The Tiki Drink Discussion Topic

bmdaniel

By bmdaniel
in Spirits & Cocktails

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lesliec

lesliec

Posted
Posted

I rather like falernum instead of lime juice. One each of two rums, half each of falernum, orgeat and curaçao. With a float of Smoke & Oakum Gunpowder Rum, which is a luxury I'm aware most of you won't be able to share.

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

With a float of Smoke & Oakum Gunpowder Rum, which is a luxury I'm aware most of you won't be able to share.

True, but we in New Jersey have Busted Barrel.

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Busted Barrel is the first product of a two person distillery. The rum went on sale last month. My bottle is from batch 2. I have no connection other than geographical proximity. I can't wait to try the barrel aged.

http://www.jerseyartisandistilling.com/#!OUR STORY/c18bc

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

  • 4 weeks later...
FrogPrincesse

FrogPrincesse

Posted
Posted

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.

Ninth Ward

Brother Cleve, Tales of the Cocktail 2008

1 1/2 oz Bourbon
3/4 oz Falernum

3/4 oz Lime Juice

1/2 oz St. Germain

2 dash Peychaud's Bitters

Thanks for sharing this. I made it with a homemade elderflower cordial and Buffalo Trace bourbon. Still haven't got around to making a batch of falernum.

It does have a certain tiki vibe to it as you wrote. It's a very nice cocktail; I made it two nights in a row! And I liked it much better than its inspiration the Ward Eight...

9681272487_ff93f4c9fd_z.jpg

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FrogPrincesse

FrogPrincesse

Posted
Posted (edited)

I made a pair of Gold Cups last night, a recipe found while looking for orgeat + absinthe combos in the Kindred Cocktails database (Demerara rum, lime juice, maraschino liqueur, orgeat, simple syrup, absinthe, mint garnish).

I decided to try it even though it would not have the proper ice veil garnish... but life is too short for this kind of nonsense. This was delicious and a great use of St. George absinthe.

10338471625_c75796c366_z.jpg

I ended up using only 1/4 of simple syrup as my homemade orgeat is quite sweet already.

The recipe from Jeff Berry calls for gold/amber Jamaican rum but I went with the 5-year El Dorado demerara rum from the Clio version. The mint garnish was a nice touch too.

Edited by FrogPrincesse (log)

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Hassouni

Hassouni

Posted
Posted

I made a pair of Gold Cups last night, a recipe found while looking for orgeat + absinthe combos in the Kindred Cocktails database (Demerara rum, lime juice, maraschino liqueur, orgeat, simple syrup, absinthe, mint garnish).

I decided to try it even though it would not have the proper ice veil garnish... but life is too short for this kind of nonsense. This was delicious and a great use of St. George absinthe.

10338471625_c75796c366_z.jpg

I ended up using only 1/4 of simple syrup as my homemade orgeat is quite sweet already.

The recipe from Jeff Berry calls for gold/amber Jamaican rum but I went with the 5-year El Dorado demerara rum from the Clio version. The mint garnish was a nice touch too.

What's an ice veil?

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Plantes Vertes

Plantes Vertes

Posted
Posted
It does have a certain tiki vibe to it as you wrote. It's a very nice cocktail; I made it two nights in a row! And I liked it much better than its inspiration the Ward Eight...

Agreed, although I find a Ward Eight much improved if you omit the lemon, orange and grenadine :biggrin: Those are only present to compensate each other's horribleness.

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

I made a pair of Gold Cups last night, a recipe found while looking for orgeat + absinthe combos in the Kindred Cocktails database (Demerara rum, lime juice, maraschino liqueur, orgeat, simple syrup, absinthe, mint garnish).

I decided to try it even though it would not have the proper ice veil garnish... but life is too short for this kind of nonsense. This was delicious and a great use of St. George absinthe.

I ended up using only 1/4 of simple syrup as my homemade orgeat is quite sweet already.

The recipe from Jeff Berry calls for gold/amber Jamaican rum but I went with the 5-year El Dorado demerara rum from the Clio version. The mint garnish was a nice touch too.

Oh that does sound nice, even if I can't afford to go out and get the ingredients!

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

  • 3 weeks later...
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Anyone tried Beachbum Berry's Coconaut?

8 ounces Lopez coconut cream

2 ounces fresh lime juice

7 ounces dark Jamaican rum

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

  • 4 weeks later...
Czequershuus

Czequershuus

Posted
Posted

My first Fogcutter today. Made as per the Trader Vic recipe, recommended on the old Kaiser Penguin Blog.

2 Oz Light PR Rum(Angostura Reserva)

1 Oz Brandy (Ansac VSOP)

0.5 Oz Gin (Beefeater)

2 Oz Lemon Juice

1 Oz Orange Juice

0.5 Oz Orgeat(BG Reynolds, generous)

0.5 Oz Sherry (as a float, Sandeman Armada Rich Cream Olorosso)

Shake with ice and strain into a tall glass filled with crushed ice. Float Sherry on top. Add straw.

Well, I think that drink perfectly fits the description of dangerous - Very moreish and strong. I chose this after looking through several recipes, and seeing as Kaiser Penguin's reasons for thinking this one best aligned well with my drink preferences I chose it. The two ounces of lemon juice makes it bracing, but it needs that to temper the orange juice, which has a tendency to leave cocktails to watery for me. My experiments with the bottle of sherry shall continue!

  • Like 1
  • 1 month later...
Czequershuus

Czequershuus

Posted
Posted

Having some rather nice grapefruit, I decided to make the FM from Rowen at The Fogged in Lounge

2.5 Oz Barbados Rum(okay, I cheated, Appleton V/X)

0.75 Oz Creme de Cacao (DeKuyper, no Marie Brizard in my area without mail order, I don't us it enough to justify)

2 Oz Grapefruit Juice

1 Oz Lime Juice

2-3 ds Grapefruit Bitters

Shake, strain, rocks glass, add ice.

I was suspicious of this one for a while, as a previous experiment with chocolate tiki, the Pago Pago, had not produced enjoyable results. This, however, is quite nice. Deceptively light, drinkable cocktail. I do feel it could benefit from some spice though. Maybe a dash of Angostura in place of on of the grapefruit bitters dashed, or a rinse of allspice dram. Something to consider.

  • Like 1
  • 3 weeks later...
Czequershuus

Czequershuus

Posted
Posted

How better to celebrate the acquisition of some new bottles, and to ward off the return of the -20 temps than some tiki. First up was this -

Jet Pilot (recipe from Kaiser Penguin)

1 Oz Dark Rum (Goslings)

0.75 Oz PR Gold Rum (Appleton V/X)

0.75 Oz Lemon Hat 151

0.5 Oz Falernum

0.5 Oz Cinnamon Syrup

0.5 Oz Lime Juice

0.5 Oz Grapefruit Juice

6 drops Herbsaint(3 spritzes Kubler Absinthe)

1 ds Peychauds Bitters

Blend with ice, pour into a goblet(shake with ice, strain into a goblet over crushed ice)

This was excellent. It is nice to have the ingredients to knock up some true tiki. I think the thing that makes this sing is the cinnamon syrup. I will ahve to grab some more Ceylon cinnamon soon, as my syrup is quickly running out.

Maybe not strictly tiki, but certainly in the spirit of, I also had this -

Swamp Water Fix (Cocktail Virgin Slut)

1.5 OZ Green Chartreuse

1 Oz Batavia Arrack

0.5 OZ Pineapple Juice

0.5 Oz Pineapple Syrup

0.75 Oz Lime Juice

2 drops Celery Bitters (omitted, Boker's added for complexity)

Build over crushed ice

I will never tire of Pineapple and Chartreuse as a combo. The Chartreuse Swizzle is a favorite of mine, and this is very much in the same vein. I would love to see how the Celery Bitters change it, when I do get around to purchasing them

  • Like 1
FrogPrincesse

FrogPrincesse

Posted
Posted

How better to celebrate the acquisition of some new bottles, and to ward off the return of the -20 temps than some tiki. First up was this -

Jet Pilot (recipe from Kaiser Penguin)

1 Oz Dark Rum (Goslings)

0.75 Oz PR Gold Rum (Appleton V/X)

0.75 Oz Lemon Hat 151

0.5 Oz Falernum

0.5 Oz Cinnamon Syrup

0.5 Oz Lime Juice

0.5 Oz Grapefruit Juice

6 drops Herbsaint(3 spritzes Kubler Absinthe)

1 ds Peychauds Bitters

Blend with ice, pour into a goblet(shake with ice, strain into a goblet over crushed ice)

This was excellent. It is nice to have the ingredients to knock up some true tiki. I think the thing that makes this sing is the cinnamon syrup. I will ahve to grab some more Ceylon cinnamon soon, as my syrup is quickly running out.

The Jet Pilot was created at Stephen Crane's restaurant The Luau, and is a variation on Don the Beachcomber's Test Pilot. The recipe was unearthed & adapted by Jeff Berry for Sippin' Safari, and posted verbatim on the Kaiser Penguin blog. Note that it uses Angostura rather than Peychaud's bitters. I can't think of a Tiki drink that uses Peychaud's.

I might have to make myself one tonight - I have a ton of citrus and a batch of homemade falernum, so that sounds like a plan. Last time I had one was back in November - this beauty concocted by Christian Siglin at Banker's Hill, with banana-infused Smith & Cross, aged Flor de Cana, El Dorado 15, housemade falernum, St. George absinthe, etc. It was ridiculously good.

11056741023_d91a31ea0b_z.jpg

  • Like 2

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Rafa

Rafa

Posted
Posted

Holy crap, banana-infused Smith & Cross. Great rum choices there.

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”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937

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