||Macadamia Nut Liqueur cocktails?
Joined: Apr 09, 2003
From: LA-2547 mls east Hawaii &5500 Easter Is
|Posted: 2011-12-04 1:22 pm  Permalink|
The Kauai Hyatt adds it to their Pina Colada.
Joined: Jun 13, 2006
From: Dog Patch - San Diego
|Posted: 2013-04-29 5:48 pm  Permalink|
On 2005-09-15 19:17, pablus wrote:
(from The Plantation Gardens in Kauai)
1 shot Macadamia
1.5 shot pineapple
2 shots amber rum
1/2 shot orange juice
dash of simple syrup
This was just reverse engineered by me and it's pretty close to the drinks I had there. I should have asked the bartender but I was too enthralled by the place.
Per this article in Midweek Kauai, the cocktail is made with Kahlua, macadamia nut liqueur, coconut, pineapple juice and cream.
Joined: Jun 12, 2013
|Posted: 2013-06-14 06:44 am  Permalink|
I bought a bottle of the TV Macadamia Nut liqueur. I ended up mixing two ounces with very cold club soda, and drank the bottle over a couple of weeks. Different but good. Seemed too sweet to combine with much else.
Joined: Jul 28, 2014
|Posted: 2014-07-28 7:40 pm  Permalink|
Having a supply of Mac nut liqueur, I've read this post several times, and decided it was time to contribute. I wanted a drink that would feature the subtle nuttiness do macadamia nuts, without the cloying sweetness of many Mac nut drinks. I decided to play off the Classic Mai Tai recipe, and then we went one step further by taking our homemade orgeat recipe and making a batch with Mac nuts. You probably have to be a crazy person to make your own macadamia nut syrup, but what's tiki without a little crazy?
My Mac Mai Tai
1 oz gold rum (think Hawaiian rums)
1 oz macadamia nut liqueur
1/2 oz dark rum
1/2 oz lime juice
1/2 oz orange curaçao
1/2 oz macadamia nut liqueur (recipe follows) or simple syrup
Sprig of mint
Shake in a cocktail shaker with ice, then serve on ice with mint.
Macadamia nut syrup
This recipe takes authentic homemade orgeat (almond) syrup and kicks it up with macadamia nuts.
1 cup whole macadamia nuts
1 1/2 cup water
1 cup granulated sugar
1/2 oz rum
1/2 tsp orange extract
Bring sugar and water to boil, stirring until sugar dissolved. Meanwhile, pulverize the Mac nuts in food processor, but don't grind too finely or they will become Mac nut butter. Once mixture is boiling, stir in pulverized nuts and simmer on medium heat until the mixture returns to a boil. Turn off heat and cover. Let stand for at least three hours, up to twelve hours. Pour through a fine mesh sieve, tamping solids. Don't you dare waste those solids!! Make a Mac nut cake, or cheesecake, or eat on twinkles, but don't throw away candied Mac nuts! Add rum and orange extract to syrup and store in refrigerator for up to one month.
[ This Message was edited by: Davey1107 2014-07-28 19:41 ]
Joined: Oct 19, 2015
From: East Bay, CA
|Posted: Today; 1:00 pm  Permalink|
Spent a few days in Japantown in San Francisco with the missus and came across a small Hawaiian shop. We ended up with a glow-in-the-dark ukulele and a bottle of this:
They also had a guava syrup - both it and the macadamia nut are made with sugar. There's also a lilikoi syrup that is made with honey instead of sugar.
I used it in place of the macadamia nut liqueur and simple syrup to make a Prince Kuhio. Upon seeing how thick it was I only went with a .25 oz. pour - thank god I did because it was still a bit strong. Very tasty stuff, though a little goes a long way.
Joined: Sep 12, 2012
From: broken arrow
|Posted: Today; 1:55 pm  Permalink|
you can do a great riff on an Amaretto Sour
2 oz. Macadamia Nut Liquer
1/4 oz simple syrum
3/4 oz lemon juice
1 egg white
shake and double strain into coupe glass
you can also do what Jeffery Morganthaler from Clyde Common in Portland does and add 3/4 oz overproof bourbon
it's also tasty to use Dumante Pistachio liqueur as a replacement